White Chocolate Chunk Macadamia Cookies

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In my house, I make both low carb and high carb baked goods. The ‘regular’ baked goods are few and far between, but their existence always makes my husband ask, “Are these low carb?” I know a recipe for a low carb treat is a good when when the hubby has to ask if they’re low carb. Lord knows I’ve heard him say, “These are low carb, aren’t they?” And that’s just not the same as, “are these low carb?” These delicious low carb white chocolate macadamia nut cookies were one of the, “are these low carb?” recipes. That means they’re good. Very good.


Out of all the cookies in the world, the hubby says that white chocolate macadamia are among his favorite. I suppose most avid cookie consumers would agree that this tried and true variety are among the most familiar and popular. So why not indulge sensibly?


I used Amber Lyn sugar free white chocolate (link in ingredients section below), but if you prefer, you can also make your own without maltitol and with stevia or whatever sweetener you prefer. This great recipe from Sugar Free Mom makes white chocolate making simple.

I also found that using sea salted macadamia nuts makes for an even more delicious treat that balances salty and sweet. In addition, since Ideal stopped making their beloved brown sugar alternative, you have two options: you can use another (I recommend Just Like Sugar Brown or LC Foods’ brown sugar sub), or you can make your own by pulsing a cup of sweetener with 2 tsp. of blackstrap molasses. Obviously molasses isn’t sugar free, but a teaspoon contains about 5g of carbs, so spread out through an entire recipe, it’s not so bad. It’s really important to get that authentic flavor. Could you skip the brown “sugar” and just use regular sweetener? Sure, but you’re going to be missing the subtle flavor that molasses or ‘brown sugar’ imparts into the cookie. It’s your call.


White Chocolate Chunk Macadamia Cookies


White Chocolate Chunk Macadamia Cookies

Recipe makes 14 cookies. 2.5 g net carbs per cookie.


  • 1 stick (8T) butter, softened
  • 1/2 C almond flour
  • 1 scoop whey protein powder (I use Jay Robb)
  • 2 tsp. coconut flour
  • 1/2 C granulated brown sugar substitute (or 1/2 C Swerve + 1 tsp. blackstrap molasses)
  • 1 egg
  • 1 tsp. vanilla extract
  • 1/4 tsp. salt
  • 1/4 tsp. baking soda
  • 1/3 C chopped macadamia nuts (salted or unsalted; I used sea salted)
  • 1/2 C sugar free white chocolate, cut into chunks


  1. Preheat oven to 325 degrees and cream together butter and sweeter until fluffy with an electric mixer in a medium sized bowl.
  2. Add in egg and vanilla extract. Beat well. May be lumpy.
  3. Add in salt and baking soda and mix well.
  4. Add in almond flour, whey protein and coconut flour. Beat well until dough is formed.
  5. Stir in nuts and white chocolate chunks by hand.
  6. Drop cookies by heaping teaspoonfuls onto a parchment or Silpat lined baking sheet.
  7. Bake cookies on center rack for 9-12 minutes, or until light brown around the edges and set in the centers.
  8. Move cookie sheet to a flat surface and "drop" the pan flat from a few inches above the surface.
  9. This will allow the cookies to "de-puff" some and will cause them to be denser (good thing!).
  10. Allow cookies to cool on the cookie sheets for a few minutes before moving them to cooling rack.
  11. Cookies are even better when you let them sit out (uncovered) overnight. Just a hint!


Need Ingredients for That Recipe?


It takes a lot of trial and error to find the "right" fit for a low carb recipe. I have made some ... different low carb desserts. You don't need to go through that! I made a list of my favorite ingredients as well as what stores you can find them at. Enjoy!

About the author

Leeann Teagno

Eating healthy, for me, is about more than weight loss like it used to be. It’s about controlling my blood sugar levels and obtaining normal–or relatively normal–hormone levels. I still struggle to lose weight efficiently, but eating a wheat, sugar and gluten free diet helps to control some of the problems I’ve encountered with these health issues of mine.


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