White Chocolate Macadamia Nut Cookies

Have you ever had the White Chocolate Macadamia Nut Cookies from Subway? These are like those soft and chewy bakery style cookies only this recipe is a healthy version that is gluten free and vegan!

Course Dessert, Snack

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 115kcal

Author Sharon Rhodes

Ingredients

Instructions

Turn your oven on and set it to 375. Line a baking sheet with parchment paper and set aside.
In a large mixing bowl, stir together the almond flour, baking powder, and sea salt.
Pour in the maple syrup, coconut oil, and vanilla and stir again until the mixture forms a dough.
Add the white chocolate chips and macadamia nuts and stir until they are well distributed throughout the mixture.
Drop heaping tablespoon-sized balls of dough onto the lined baking sheet and form them into cookies - this batter will not spread so be sure to flatten them evenly and form them into cookies - I place five rows of four cookies on my baking sheet.
Bake for 10-12 minutes, rotating the baking sheet halfway through. Be sure not to over bake them! Carefully check the bottom of the cookies at 10 minutes to see if they have browned. They are fragile so take care!
Take the cookies out of the oven and let them cool on the baking sheet for 10 minutes to firm up (remember they are fragile right out of the oven) then transfer them to a wire rack to cool completely.
Store at room temperature in a sealed container.

Notes

TIP! Be careful not to overbake these. The almond flour tends to look a little pale on top but the bottoms are the key. I gingerly check the bottom of the cookies after ten minutes to see if they have browned. They are fragile so be super cautious!
Once they have baked let them cool in the pan for ten minutes to firm up. As I said earlier they are pretty fragile while they are hot.

Nutrition