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    Home » Low Carb Desserts » Low Carb Cookies » Soft & Chewy Keto White Chocolate Macadamia Nut Cookies

    Soft & Chewy Keto White Chocolate Macadamia Nut Cookies

    October 7, 2021 by Ashley 1 Comment

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    Jump to Recipe
    These cookies are the ultimate low carb, keto friendly treat. They take less than 30 minutes to make and only require 9 ingredients! The texture of these keto cookies is super soft and chewy which makes them perfect for any occasion- even if it's just watching Netflix on Sunday afternoon! Made with almond flour and all keto friendly ingredients, you can now enjoy a healthy snack guilt free.
    These low carb, keto macadamia nut cookies are soft and chewy with a delicate crumb. This cookie recipe is also sugar free, gluten free, and low carb. And best of all - it's 100% homemade. You can whip up this simple cookie in less than 30 minutes to satisfy your sweet tooth cravings. Click the link below for the complete recipe today!
    These are the best low carb macadamia nut cookies. They're keto-friendly and sugar free too! You can make them soft & chewy or crispy depending on which ingredient you use - try both ways to see which one is your favorite. And these keto white chocolate cookies taste fantastic with a scoop of vanilla ice cream melting down the side!
    These white chocolate macadamia nut cookies are so soft, chewy, and just downright delicious. They're the perfect healthy keto cookie made with almond flour and keto friendly sweeteners. Give them a try today! You won't be sorry :)
    Want to try something new and healthy for your sweet tooth? These white chocolate macadamia nut cookies are the perfect low carb, keto, gluten free treat. They're soft and chewy with just the right amount of crunch from the nuts. Let me show you how easy they are to make! Originally made with almond flour, you could also make them nut free if you wanted.

    At 1.9g carb per cookie, you won't believe how soft, chewy and easy these keto white chocolate macadamia nut cookies are. Learn how to make these nut free too with my substitution tips!

    A stack of keto white chocolate macadamia cookies with a glass of  almond milk in the background.
    Table of Contents
    • Ingredients
    • How to Make White Chocolate Macadamia Nut Cookies
    • Troubleshooting Tips
    • Cookie Nutrition Facts
    • Storage Instructions
    • Frequently Asked Questions
    • More Keto Cookie Recipes
    • Recipe Card
    • Read Comments

    Ingredients

    Making this keto cookie recipe is extremely easy and doesn't require too many ingredients. I'll show you how to make the best soft and chewy white chocolate macadamia nut cookies from scratch!

    • Almond Flour: This is the main flour used to make these cookies. You can also use coconut flour for a nut free alternative.
    • Butter: Room temperature is what works. Use unsalted for best results.
    • Allulose: This will give the cookies it's softness and chewiness.
    • Sukrin Gold: This will give the cookies a boost of sweetness. Think of regular cookies using a mix of white and brown sugar.
    • Xanthan Gum: Absolutely necessary. This will help the cookie dough stick together since there's no gluten in it.
    • Egg: This will help the batter stick together.
    • White Chocolate Chips: You'll want to use keto friendly chips for this recipe.
    • Macadamia Nuts: Chopped will work better than hole.

    You could also add or swap ingredients if you wanted to add toppings to your homemade white chocolate macadamia cookies.

    You could add cranberries, use milk chocolate chips instead of white chocolate chips, add a chopped chocolate bar instead of chips and so on! There are so many changes you could do to this recipe.

    Keto Friendly White Chocolate Chips

    To make these sugar free cookies, you'll want to use keto friendly white chocolate chips. There aren't too many on the market that I know of, but here are two of my favourite brands.

    Choc Zero: They also sell a variety of different flavors for chocolate chips, chocolate bars and more.

    Lily's: This was the first company that started to sell keto chocolate and I used to buy them all the time, but they don't ship internationally anymore so I've been using Choc Zero ever since.

    Homemade: You could also attempt making some homemade chips. Here is a white chocolate chip recipe from my friend Zuzana that you could try.

    Sweetener Options

    There are various sweeteners you could use for this recipe, but there are two things that you should remember before baking these cookies.

    • For crispy and hard cookies: you'll want to use erythritol or a blend that uses erythritol. There are several brands like Lakanto, NOW, SoNourished, Bestie and more.
    • For cake-like cookies: you'll want to use allulose, Bochasweet or a blend. Some brands include Wholesome, Sensato, Splenda, Bestie, Fitlane Nutrition and more.
    • For chewy cookies: you'll want to use Xylitol. I normally just use the brand from NOW. Careful though as xylitol is highly toxic to dogs and cats so definitely don't use this if you have pets at home.

    I personally prefer to mix different sweeteners to achieve the same results as sugar. Here are some different sweetener options that you can use to make these cookies.

    For soft and chewy cookies

    • ¼ cup allulose + ¼ cup sukrin gold/Lakanto golden
    • ¼ cup allulose + ¼ cup erythritol + ½ tsp stevia powder/monk fruit powder
    • ¼ cup xylitol + ¼ cup sukrin gold/Lakanto golden
    • ¼ cup xylitol + ¼ cup erythritol + ½ tsp stevia powder/monk fruit powder

    For cake like cookies

    • ½ cup allulose + ½ tsp stevia powder/monk fruit powder

    For crispy cookies

    • ½ cup Lakanto Golden/Sukrin Gold/SoNourised
    • ½ cup erythritol + ½ tsp stevia powder/monk fruit powder
    A few bites taken out of a gluten  free white chocolate macadamia nut cookie.

    Keto Flours

    The main recipe was made using almond flour, but you could also use coconut flour or sunflower seed flour.

    Almond Flour: You'll want to use 1 ¼ cup (150g) to make these cookies.

    Coconut Flour: If you'd like to make nut free cookies instead, use 6 tablespoons (50g) of coconut flour instead.

    Sunflower Seed Flour: You could also make it with sunflower seed flour which is normally a 1:1 replacement with almond flour. Just use 1 ¼ cup (150g) of sunflower seed flour for the same results.

    How to Make White Chocolate Macadamia Nut Cookies

    The first step to making my keto macadamia nut cookies is to cream the butter with the sugars, in this case Sukrin Gold and allulose. You'll want to cream it for a good 4-5 minutes.

    Once that's creamed, you'll add the xanthan gum and egg and mix together. Then you'll add the almond flour, baking powder and mix again.

    The next step is to add the white chocolate chips and chopped macadamia nuts. That will give you a thick batter that you can easily scoop.

    If the batter is too soft, simply put it in the fridge for 30 minutes to chill before using.

    Images showing how to make gluten free white chocolate macadamia nut cookies.

    This batter makes 16 cookies so you'll want to scoop about 2 tablespoons of cookie batter with an ice cream scoop and place on a piece of parchment paper or silpat mat.

    Once you have your little balls of cookie dough on the parchment paper, you'll want to add a few extra white chocolate chips on top and press on the cookie to slightly flatten it.

    The cookies will spread in the oven so make sure there's enough space between each cookie so that they don't stick to one another.

    You'll want to cook the cookies at 180C/350F for 14 minutes and take them out of the oven to cool down completely before touching.

    Troubleshooting Tips

    My batter will not mix properly. It's lumpy.

    Did you use room temperature butter and eggs? Cold butter is much harder to mix and will make the batter lumpy so make sure you use room temperature butter.

    My batter is too thick. I can't mix it.

    Make sure you measure your ingredients with a scale and not just use cups. The scale amount is the exact amount of flour and sweetener you need for this recipe and it's the most correct. By using a scale, your cookie dough batter should not be too thick.

    My cookies aren't holding together. They're breaking apart.

    Did you add the xanthan gum? Without it, the cookies will break apart.

    My cookies are too thin or spread too much.

    Did you use room temperature butter? If you use melted butter or coconut oil, the cookies will spread and be extremely thin.

    My cookies are too crispy/too soft.

    Use a mix of allulose and Sukrin Gold for soft cookies and only use Sukrin Gold/Erythritol/Lakanto for crispy cookies. See notes on sweeteners above.

    My cookie dough is too soft, I can't ball dough balls with it.

    That means your cookie is too warm. Just pop it in the fridge for 30-40 minutes to chill the dough.

    How to tell when cookies are done baking?

    The outside edge will slightly be golden brown and the white chocolate chips will have slightly melted or softened.

    A stack of perfectly baked white chocolate macadamia nut cookies made gluten free and sugar free.

    Cookie Nutrition Facts

    This gluten free white chocolate macadamia nut cookie recipe makes 16 cookies an each cookie has exactly 202 calories, 1.98g net carbs, 18g fat and 2.8g of protein.

    If you decide to use different ingredients, you'll need to recalculate the nutrition information over again.

    Storage Instructions

    These low carb white chocolate macadamia nut cookies can be stored at room temperature, in the fridge or freezer.

    In the fridge: Simply add them to a Tupperware container or Ziploc bag. They'll keep in the fridge for 7-10 days.

    In the freezer: Simply add them to a Tupperware container or Ziploc bag. They'll keep in the freezer for up to 3 months.

    At room temperature: Simply add them to a Tupperware container or Ziploc bag. They'll keep at room temperature for 4-5 days.

    Frequently Asked Questions

    Are white chocolate macadamia nut cookies keto?

    These cookies are not traditionally keto friendly, but you can make them keto by using keto friendly ingredients. Just follow this recipe to find out how to make them!

    Where to find keto white chocolate chips?

    Keto friendly white chocolate chips are sold online like on Amazon, Netrition, iHerb, Choczero, Lily's and more. You can also sometimes find them in grocery stores like Trader Joe's, Aldi's or Sam's Club.

    How many carbs do keto white chocolate macadamia nut cookies have?

    This low carb white chocolate macadamia nut recipe makes 16 cookies and each cookie has about 1.9g net carbs.

    Do you need to chill the dough before making these cookies?

    You do not unless you used almost melted butter.

    More Keto Cookie Recipes

    If you'd like more keto cookie recipes, you'll love all of the options that I have on the blog! You can make any of these cookies for the Halloween season, Thanksgiving or even Christmas!

    • Low Carb Chocolate Chip Cookies: This recipe can be made soft and chewy or crispy.
    • Keto Shortbread Cookies: Buttery, flaky and a tiny bit salty, these chocolate dipped shortbread cookies are to die for.
    • Gluten Free Pumpkin Cookies: Crispy pumpkin cookies topped with chocolate chips.
    • Cranberry Oatmeal Cookies: Healthy cookies made without oat or wheat!

    Recipe Card

    Soft and Chewy white chocolate macadamia nut cookies made with almond flour and keto friendly ingredients.
    Print Pin Leave a Comment
    5 from 1 vote

    Soft & Chewy Keto White Chocolate Macadamia Nut Cookies

    I'm so excited to share my favorite low carb, keto friendly white chocolate macadamia nut cookie recipe with you! I've always loved eating the cookies at Subway and these taste just like the same thing, but made with healthy ingredients. These are soft, chewy, perfect for the holidays. You can also make them crispy and nut free.
    Course Dessert, Snack
    Cuisine American, Canadian
    Keyword gluten free cookie, keto cookies, keto macadamia nut cookie, keto white chocolate macadamia nut cookie, white chocolate macadamia nut cookie
    Prep Time 10 minutes
    Cook Time 14 minutes
    Total Time 24 minutes
    Servings 16 cookies
    NET Carbs 1.98g
    calories 202kcal
    Protein 2.8g
    Fat 18.07g
    Cook Ashley

    Equipment Needed

    • Cookie Sheet
    • Ice Cream Scoop
    • hand mixer

    Ingredients

    • ½ cup (120 g) unsalted butter (room temperature)
    • ¼ cup (45 g) allulose (*see note 1 for sweeteners)
    • ¼ cup (50 g) Sukrin gold (*see note 1 for sweeteners)
    • ½ tsp xanthan gum
    • 1 egg (room temperature)
    • 1 ¼ cup (150 g) almond flour (*see note 2 for nut free flours)
    • ¾ tsp baking powder
    • ½ cup (80 g) macadamia nuts (chopped)
    • ½ cup (95 g) Choc Zero White chocolate chips (for the cookie dough)
    • ¼ cup (47 g) Choc Zero White Chocolate chips (for the topping)

    Instructions

    • Measure your ingredients with a scale before starting. It gives a more accurate recipe this way.
    • Preheat the oven to 180C/350F. Like a couple of cookie sheets with parchment paper or Silpat mat
    • In a large bowl, add the butter, Sukrin Gold and allulose. Cream together for 4-5 minutes using a hand mixer.
    • Add the egg and xanthan gum and mix together again.
    • Add the almond flour and baking powder and mix again.
    • The mixture will be somewhat thick. Add the macadamia nuts and white chocolate chips and mix.
    • With an ice cream scoop, scoop out 2 tablespoons of cookie dough and place on the cookie sheet. Repeat with the remaining batter. This recipe makes 16 cookies.
    • Add the remaining white chocolate chips on top of each cookie dough ball.
    • Put a little bit of oil on your hands for the next step. Gently press down on the cookie batter to flatten it a bit and make a round shape. The cookies will spread in the oven so make sure there's enough space in between.
    • Place in the oven and bake for 14 minutes. Take out of the oven and let completely cool for 30-40 minutes before touching.

    Notes

    Note 1
    For soft and chewy cookies
    • ¼ cup allulose + ¼ cup sukrin gold/Lakanto golden
    • ¼ cup allulose + ¼ cup erythritol + ½ tsp stevia powder/monk fruit powder
    • ¼ cup xylitol + ¼ cup sukrin gold/Lakanto golden
    • ¼ cup xylitol + ¼ cup erythritol + ½ tsp stevia powder/monk fruit powder
    For cake like cookies
    • ½ cup allulose + ½ tsp stevia powder/monk fruit powder
    For crispy cookies
    • ½ cup Lakanto Golden/Sukrin Gold/SoNourised
    • ½ cup erythritol + ½ tsp stevia powder/monk fruit powder
    Note  2
    Keto Flours
    The main recipe was made using almond flour, but you could also use coconut flour or sunflower seed flour.
    Almond Flour: You'll want to use 1 ¼ cup (150g) to make these cookies.
    Coconut Flour: If you'd like to make nut free cookies instead, use 6 tablespoons (50g) of coconut flour instead.
    Sunflower Seed Flour: You could also make it with sunflower seed flour which is normally a 1:1 replacement with almond flour. Just use 1 ¼ cup (150g) of sunflower seed flour for the same results.
    Tried this recipe?Mention @mypcoskitchen or tag #mypcoskitchen!
    Follow me for more Low Carb Recipes!Mention @MyPCOSKitchen so that I can see all of your goodies!!
    Nutrition Facts
    Soft & Chewy Keto White Chocolate Macadamia Nut Cookies
    Amount Per Serving (1 cookie)
    Calories 202 Calories from Fat 163
    % Daily Value*
    Fat 18.07g28%
    Saturated Fat 6.81g43%
    Polyunsaturated Fat 0.11g
    Monounsaturated Fat 2.06g
    Cholesterol 32mg11%
    Sodium 15mg1%
    Potassium 53mg2%
    Carbohydrates 13.47g4%
    Fiber 5.56g23%
    Sugar 1.26g1%
    Protein 2.8g6%
    SUGAR ALCOHOLS 3.12g
    NET CARBS 1.98g4%
    allulose 2.81g
    * Percent Daily Values are based on a 2000 calorie diet.

    Nutritional information is provided through calculations made on fatsecret.com. They are approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on mypcoskitchen.com. Sugar alcohols are included in the fiber count. Net carbs are the total carbs minus fiber (which include sugar alcohols).

     

    All text, pictures & videos are copyright protected © by Mira Richard-Fioramore for My PCOS Kitchen.

     

    Shares are very much appreciated, just make sure to share a link and not a screenshot.

     

    Copy/pasting full recipe text to websites and social media is prohibited. Excerpts, single photos, and links may be used, provided that full and clear credit is given to www.mypcoskitchen.com with appropriate link back to the original content.

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    Ashley

    Food Blogger | Beating PCOS through diet and lifestyle | Healthy Food Enthusiast | Amateur Photographer | Animal Lover | Based in Virginia

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    Comments

    1. Zuzana

      October 07, 2021 at 8:44 am

      5 stars
      What an amazing recipe. Can not wait to get into my kitchen as my daughter loves white chocolate cookies.

      Reply

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    Hi, I'm Ashley

    Ashley is a self-taught home cook, originally from Montreal, Canada, that was diagnosed with PCOS (Polycystic Ovarian Syndrome) as a teenager.

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