With gooey bits of white chocolate and crunchy macadamia nuts, these cookies are a delightful treat for just about anyone. But if you are eating low carb and vegan they are a treat you can enjoy without any guilt. The cookies have just four net carbs each, and they are crispy around the edges and soft and tender inside.
Why you’ll love these cookies
You get all the satisfaction of eating a white chocolate macadamia nut cookie without the guilt. The regular, non-keto white chocolate macadamia nut cookies I make are sinfully delicious but they also have a whopping 41 grams of net carbs in each cookie. These keto cookies have just four net carbs and they are just as tasty. It is a one-bowl recipe and the cookies take merely minutes to go from scratch to done. Throw all the ingredients together in one bowl, scoop, and bake 12 minutes. It couldn’t be any easier. They are keto, soy-free, gluten-free, grain-free and vegan. And if you are nut-free, you can make these without the macadamia nuts.
How to make vegan keto white chocolate macadamia nut cookies
Preheat the oven to 350 degrees F (175 degrees C) Line a cookie sheet with parchment paper or a silpat sheet or spray with oil or cooking spray. In a large bowl, whisk together the almond flour, erythritol, baking soda, xanthan gum, egg replacer and salt. Add the melted vegan butter, heavy whipping cream and pure vanilla extract. Mix well.
Stir in the macadamia nuts and white chocolate chips. Use a spoon or a cookie dough scoop to scoop out cookies two inches apart on the prepared baking sheet. I used a 1-inch scoop and leveled off the dough at the top, which gave me 25 2 ¼th inch cookies. If you use a larger scoop you will get fewer cookies.
Bake for 12 minutes in the preheated oven until the edges appear slightly brown. The tops will still be soft. Let the cookies cool on the cookie sheet over a rack for 10 minutes, then remove carefully with a flat spatula and place on a rack to cool thoroughly. The cookies will firm up as they cool. Bake for 12 minutes in the preheated oven until the edges appear slightly brown. The tops will still be soft. Let the cookies cool on the cookie sheet over a rack for 10 minutes, then remove carefully with a flat spatula and place on a rack to cool thoroughly. The cookies will firm up as they cool.
More vegan white chocolate treats
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