Growing up, we went to Subway a lot! It was close to the house and always easier than making dinner after practice. I could NEVER go to Subway without buying a macadamia nut cookie. They are still my favorite! The only downfall is that they are 220 calories, 11 g of fat, 30 g carbs, 0 fiber, 18 g sugar, and I could easily eat the 3 for a $1 deal! That is the kind of treat I had to cut back on. Now, I like getting my cookie fixes in healthier versions. And to me, they taste just as great!
I decided to go with the same paleo cookie base recipe because it’s worked so well for me. It also tastes incredibly close to the classic floury cookies! It’s worked with the chocolate chip cookies, snicker doodle cookies, and almond butter cookies. And now, it’s worked the BEST with these white chocolate macadamia nut cookies. These are hands down the best healthy cookies I’ve ever made. I promise you won’t regret it!
*2 & 2/3 Cups Almond Flour (Not Packed Down) *1 Tsp Baking Soda, *2 Tsp Pure Vanilla, *1/2 Cup Pure Maple Syrup.(If you are trying to watch your calories you can use a light syrup) *3 Packets Stevia *2 Large Eggs *1/4 Cup Coconut Oil, Melted, *1/2 Cup White Chocolate Chips, *1/3 Cup Macadamia Nuts.
In a separate bowl, mix together eggs, vanilla, and syrup.
Mix together the wet ingredients into the dry ingredients bowl.
Melt the coconut oil and mix it into the batter. The original recipe said it was okay to add extra almond flour if your batter ends up being too runny but my batter stayed firm. I guess it all depends on the quality of your coconut oil.
Mix in the macadamia nuts and the white chocolate chips.
Place the cookie batter in the refrigerator for 20 minutes to firm up! This will help you form the cookies.
Preheat the oven to 350 degrees.
Drop the cookies onto the sheet. (about 1 & 1/2 tablespoon) The dough is trickier to work with because it has no flour. Don’t be afraid to get those fingers sticky! Place them on the GREASED baking sheet and press down into a cookie form with your fingers.
Bake about 10-11 minutes. Let them cool for about two minutes. (The edges will be lightly brown & the centers will be super soft)
Remove from the baking sheet and add to a cooling rack or a separate plate.
Nutrition: Per Cookie 70 Calories, 5 g Carbs, 4 g Fat, 2 g Protein, 2 g Fiber, 4 g Sugar.
This recipe makes about 40-45 cookies (1 &1/2 tablespoon sized)
The nutrition information will change if you decide to use light syrup.
I stored mine in a plastic baggy in the refrigerator. They can be left out too.
Want to make these 100% Paleo? Cut out the white chocolate and add coconut shreds!