Tell those regular chocolate chip cookies to move over. Today, white is the new black.
White chocolate chip cookies have been on our “to-bake list” for a while now. We’ve been dreaming up a cookie with buttery nuts and creamy white chocolate. Something involving bourbon vanilla and butter. This dream just kept sounding better and better and we were going to make them a reality!
We’ve been waiting to make these cookies until we came up with our healthy white chocolate chip recipe. White chocolate is impossible to find sugar-free (we still aren’t sure it even exists). Since we couldn’t find white chocolate chips that were made with natural ingredients, we finally made our own. Turns out that homemade white chocolate chips don’t taste too shabby and they bake pretty nicely. These chips actually don’t melt into a runny mess so they stay kind of fudgy even after baking. Yum!
A bit less sweet than the artificially sweetened ones and with a richer, creamier flavor, these chips pack incredible flavor into sugar-free macadamia nut cookies. The results are luscious cookies with a balance of creamy and crunchy and chewy in every bite.
White Chocolate Macadamia Nut Cookies
3 Sticks Organic Butter, softened
1 1/2 cups Coconut Sugar
1 cup Powdered Honey or Erythritol
3 Large Organic Eggs
1/2 teaspoon Baking Powder
1 3/4 teaspoon Baking Soda
1 1/2 teaspoons Vanilla Extract
4 1/3-4 1/2 cups Spelt Flour
2/3-3/4 cup Macadamia Nuts
2/3 cup Homemade White Chocolate Chunks or Chips
Cream together butter, coconut sugar and other sweetener in a large bowl with an electric mixer. Add the eggs and beat well. Add the rising agents and vanilla. Add 4 cups of spelt flour and mix. Add the last 1/3 cup and mix. If your dough is a bit too shiny, add an extra couple tablespoons. Dough shouldn’t be sticky or super oily. Mix in the nuts and chocolate chips. Scoop out dough into 1″ balls and place on a parchment lined baking sheet. Bake at 350 degrees for 6-8 minutes, or until cookies have become golden. Allow to cool for 5 minutes on baking sheet before removing. Store cookies in an airtight container at room temperature.
Yields 55-58 cookies