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. I’d been dreaming up a cookie with buttery nuts and creamy white chocolate. Something involving bourbon vanilla and butter. As I listed the ingredients I’d like to test out and the type of cookie I wanted, the dream just kept sounding better and better.
I’m making this dream a reality now that I finally created a healthy white chocolate chip recipe. White chocolate is impossible to find sugar-free (I’m still not sure it exists). Since I couldn’t find white chocolate chips that were made with natural ingredients and that were perfect for baking, a homemade white chocolate is the answer. Turns out that homemade white chocolate chips don’t taste too shabby. My recipe is creamy, melts beautifully (almost fudge-like) and is totally easy to make.
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 cookies with a balance of creamy, crunchy and chewy in every single bite.
White Chocolate Macadamia Nut Cookies
3 Sticks Organic Butter, softened
1 1/2 cups Coconut Sugar
1 cup Maple Sugar or Powdered Honey
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
Pre-heat oven to 350 degrees. 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 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