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.