Home » cookies » Keto White Chocolate Macadamia Nut Cookies 🍪 gluten free

Keto White Chocolate Macadamia Nut Cookies 🍪 gluten free

Soft, lightly crisp and chewy! These keto white chocolate macadamia nut cookies are bound to seriously impress… at just 1.5g net carbs a pop!

Keto white chocolate macadamia nut cookies with a glass of milk
Keto White Chocolate Macadamia Nut Cookies

Keto White Chocolate Macadamia Nut Cookies

Light Crisp, Perfectly Soft!

These keto white chocolate cookies are a spinoff of our famous (bakery-style!) chocolate chip cookies. Which are, incidentally, top 5 of my favorite desserts… of all time!

And these guys right here, made possible by Bake Believe’s keto white chocolate chips (see below for full deets!), are equally supreme.

Plus, at just 1.5g net carbs, let’s just say I’m fairly in love with the macros!

p.s. our cookies recently battled another famous keto recipe over at the fabulous Highfatlutin’ Low Carb on youtube (worth a watch, he’s so fun and takes you step by step throughout the recipe… I won’t spoil the end lol! ;)).

Keto cookie dough with white chocolate chips and macadamia nuts
Keto White Chocolate Macadamia Nut Cookies

How To Make Keto Cookies

Standard cookie rules are aggravated in sugar free cookies due to the vast difference in ingredients from brand to brand.

So throughout the post you’ll find a few rules to help you get the cookies you want. Be it crispier, chewier, cakier… you name it!

But let’s get started with some hard-fast tips that apply to all cookies, be them keto or not!

  • Cream the butter until light and fluffy. This is a big thing in cookies guys (i.e. the golden rule!) , and there’s no workaround! For best texture you want to cream your butter and the sweetener with your mixer for roughly 10 minutes, scrapping the bowl 2-3 times to ensure no uneven streaks remain.
  • Dairy free? Not gonna like, this is a tricky one (particularly for the crisp cookies!). Shortening (i.e. lard!) is probably the closest sub to butter out there… but you’ll have to cut the amount of butter by 20% as it’s a pure fat. Also do keep in mind that you don’t get that butter taste (which is why even recipes with lard still throw in some butter).
  • Cakier vs Crispier. You can play around with the texture without altering the recipe itself. For instance, if you want them crispier be sure to pre-flatten your cookies quite a bit prior to baking, use parchment paper and even have the cookie dough more at room temp than ultra chilled.
  • And for cakier cookies you’ll want to do the opposite (ultra chilled, no pre-flattening). Note: convection ovens also lead to cakier cookies overall and sweeteners also play an important role (see section below!).

Whatever you decide, just like with our classic cookies, don’t forget a light sprinkle of flaky sea salt on top, it’ll cut through the chocolate and sweetness beautifully.

Making ice cream sandwiches with keto chocolate chip cookies
Gluten Free & Keto Chocolate Chip Cookies

The White Chocolate Chips (!!)

A few weeks back I spotted on Instagram some actual (store-bought!) keto white chocolate chips and took a trip to a couple WallMarts, only to find out they’d been selling out instantly. Keto fever is a very real thing guys!

(p.s. while you can find them on amazon now, they’ll be better price at your local WallMart)

So I DMed the brand on Instagram (Bake Believe!), and they were kind enough to mail me a sample to test out. My first impression? Seriously wow!

All three of they’re current products (white, milk & dark) have incredible texture, with very (very!) little aftertaste*. Imo, they might even be better than Lily’s… And this isn’t sponsored btw, just happy to recommend per usual.

But there’s one caveat with the white chocolate chips… in that, because of the natural ingredients, the brand warns that they tend to melt into your baked goods (similar to 90-100% chocolate).

Worry not though! During my experiments I actually found that the chips in the center of the cookies kept their shape… and for the edges I just sprinkled a handful two-thirds into baking (before the cookies were fully set) and it worked the charm.

So my recommendation is that you save yourself the hassle, and just sprinkle them over your spreading cookies six or seven minutes into baking. This is what the brand recommends actually (I just like testing things for myself lol).

* I did notice that the cooling aftertaste was accentuated if you’re melting the chocolate (same as Lily’s). But once it has cooled down the problem is solved, it might just not work for chocolate fondue sorta-things.

Freshly baked keto white chocolate macadamia nut cookies
Keto White Chocolate Macadamia Nut Cookies
Keto white chocolate macadamia nut cookies with a glass of milk

Keto White Chocolate Macadamia Nut Cookies

Course: Cookies, Dessert
Cuisine: American
Keyword: keto white chocolate cookies, keto white chocolate macadamia nut cookies
Prep Time: 15 minutes
Cook Time: 15 minutes
Chilling Time: 1 hour
Total Time: 30 minutes
Servings: 18 3 1/2" cookies
Calories: 149 kcal

Soft, lightly crisp and chewy! These keto white chocolate macadamia nut cookies are bound to seriously impress... at just 1.5g net carbs a pop!

Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.

Print

Instructions

  1. Please see video for reference, tips and tricks! It's for the double chocolate version, but same difference (just has added cocoa and adjusted ratios!).

  2. Whip up a batch of our (bakery style!) cookie dough. Top tip? Be sure to whip that butter until light and fluffy, it really does make all the difference!

  3. Fold in the macadamia nuts (leave out the white chocolate chips for now, see post for deets). Cover with cling film and refrigerate for 1 hour.

  4. Preheat oven to 350°F/180°C and line a baking tray with parchment paper or a baking mat.

  5. Divide cookie dough into 18 rounds for 3 1/2-inch cookies (or 12 for jumbo style!), and flatten them slightly. The cookies will spread somewhat during baking (a lot more if using allulose and xylitol, as opposed to erythritol), but you still need to pre-shape them. i.e. the more you pre-flatten them the more they'll spread.

  6. Place cookie dough on the prepared baking tray and freeze for 15 minutes prior to baking. Bake for 9-10 minutes for smaller cookies and 12-13 minutes for the jumbo. Have your white chocolate chips handy, as you'll want to sprinkle them on top of your spreading cookies before they set (so roughly after 6 minutes for smaller cookies and 9 minutes for large ones).

  7. Garnish with flaky sea salt and allow the cookies to cool completely on the trays (sugar alcohols can take a few hours to crisp up, so don't despair!). Store in an airtight container for three to four days and freeze for up to 3 months.  

  8. Note that the shaped dough can be frozen for up to 3 months, and they can be baked straight from the freezer (adding 2-3 minutes more to the baking time).

Recipe Notes

*What is konjac powder (i.e. glucomannan)? Short answer, it’s a great substitute to cornstarch for both thickening up sauces and gravy. And it also lends a nice chew and crunch to keto cookies, which you simply don’t get from either almond or coconut flour. Can I sub out the konjac? Yes, you can use arrowroot (closest) or even just more coconut (they'll spread a little less). The taste was just as good with all three!

**This recipe tends to work best with erythritol sweeteners if you like crisp cookies. Not only are they roughly 1-to-1 in sweetness to sugar (and the volume is important here), but they lend a very similar crunch and chew. No other sweetener did that. My current favorite for these keto chocolate chip cookies? Lakanto’s golden.

And note that cookies made with xylitol or allulose (what I baked these with because no-aftertaste...!) will stay soft (tradeoff?). They just need to be placed in the freezer once cool to speed up the setting process!).

***I also like to add a (optional!) teaspoon of blackstrap molasses for that extra brown sugar kick. 1 teaspoon (7g) adds 5g net carbs to the entire batch (just 0.3g net a cookie!). Totally optional though!

Nutrition Facts
Keto White Chocolate Macadamia Nut Cookies
Amount Per Serving (1 3 1/2" cookie)
Calories 149 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 5g25%
Cholesterol 27mg9%
Sodium 180mg8%
Potassium 21mg1%
Carbohydrates 3g1%
Fiber 1.5g6%
Sugar 1g1%
Protein 2.2g4%
Vitamin A 490IU10%
Calcium 20mg2%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.

20 comments

  1. Lindsey Gilbert says:

    Hi there, I love all your recipes but this one had me a little confused as the tips say “for crispier cookies, use dough at room temp” but then in the method part you say to freeze it for 15mins. Do I just use the dough straight away or freeze as instructed then don’t put into oven until they come back to room temperature 🤷‍♀️
    Thanks xx

  2. Shelly Guidotti says:

    I really want to try these cookies but can you tell me by using the alcohol sweetener (erythritol) speaking as someone who is sensitive to sorbitol, will it react negatively in the digestive system the same way?

    I hope not because I REALLY want to try these out!

  3. Julianne says:

    I’m a newly diagnosed diabetic and I’ve just stumbled across your site – life saver! Your keto pastry is a game changer, I think I prefer it to normal pastry. I have a really nice keto Quiche Lorraine recipe that I’ve matched with it and it’s amazing. Now I’ve discovered that I could still have white chocolate…except I don’t live in the States. Does anyone know a supplier of these or any other choc chips that will ship internationally and not cost the earth? We are so behind the curve on these products in the UK. Thank you for the recipies Paola x

  4. Heather says:

    My life is now complete 😍 I was able to find the Bake Believe white chocolate chips at our local Walmart (and I live in a tiny East Texas town!) The cookies turned out perfectly!! So delicious. Perfectly chewy yet a little crispy, yummmmmm.

  5. Susan says:

    Your recipes are marvelous but if this hard to print I will just skip it. I do not like your new format regarding the recipes. It is not working. I need a recipe NOT notes on how to………… No recipe to be found except for a link to the Keto cookie dough which did NOT have a recipe either?????

    • Susan I’m sorry you’re having trouble, but this isn’t a new format? Sometimes, if I use another recipe as the base, it’s common practice to link to the original. I do it with the brownies too if I just add swirls or something.

      The recipe is linked to our chocolate chip cookies, because you’re just meant to make those and switch out the chips for white ones and pecans for macadamia nuts.

      But I appreciate your feedback very much, in that its not as clear for some of you guys so I’ll think of what I can do. xo!

  6. Beth says:

    I made the cookies with dark chocolate from Trader Joe’s that I chopped up. The cookies are very good. The flavor is excellent. Mine came out cakey. The next batch I will make crispy.

  7. Sharon Burt says:

    I read somewhere that freezing the white chocolate chips keeps them from melting during the baking process. Not sure if that’s true, but worth a try.

  8. Lisa says:

    You have just completely freaked me out Paola 🤯 I literally JUST seconds ago put myself on an Amazon waiting list for sugar free white chocolate chips so that I could make some white chocolate macadamia nut cookies. Then the Gnom-Gnom notification popped up. I know you are reading my mind for sure now! Well, we know who’s recipe I’m choosing for this endeavor. Gnom-Gnom for the win!!!🤗🥰

    • Lisa says:

      This is too funny. I hadn’t even read your recipe before commenting. Since yesterday, I’ve been trying to find a local Walmart with the Bake Believe white chips. They’re sold out around here, hence the Amazon waiting list because they are not in stock until October 23rd. Who knows when ChocZero will restock. I’m almost tempted to make my own chips. Not yet.

    • Not yet Stella! They’ve been sold out and I haven’t been quick enough 😉 I saw some reviews from keto friends on Instagram that they hold their shape relatively well though (particularly the ones in the center too). xo!

    • Heather says:

      Butting in, Choc Zeros chips are AMAZING! They taste like actual chocolate chips. No weird aftertaste or cooling since it’s monkfruit. Not affiliated with them AT ALL. I just love all their products!!

      • They’re actually sending me some after they saw this post lol… so I’ll do a little review on the blog with all the keto chocolate chips I’ve found 😉 xo and thanks for sharing, I always discover great products because of you guys!

        • Heather Hinson says:

          Honestly Paola I think Choczero is hands down the hightest quality chocolate available. I am not in any way affiliated with them so this is just my own personal experience. Their dark versions are perfect, the milk chocolate has a lovely creamy milk note to it with an almost caramelly taste. Its delicious. Their barks are so good I keep them on the top of the cabinet or I would eat an entire bag in a day. If you like Ferrero Rocher you MUST get the Milk Chocolate hazlenut bark. Their syrups are not overly sweet so I dont use them for sweetening beverages. Maple is the perfect pancake syrup. Their chocolate is more like a fudge topping and is perfection. I am so gosh dang excited over the white chips that I have been stalking the website since I Missed out on the first batch. I am SO glad to hear you are getting a package from them. I hope they send you one of EVERYTHING!!! I know you will love their stuff and I cant wait to see what you come up with using it!!!!
          Love your blog and think you are just the best.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.