Over the weekend, I went on a small baking frenzy. Ok, not really small. I baked for about 17 hours over 2 day. Friday night and all day Saturday. I baked 2 types of white chocolate macadamia nut cookies, 2 types of German Chocolate desserts, a mystery cookie and 4 types of cheesecakes. Recipes will be posted this week of the ones we liked.
I love white chocolate macadamia nut cookies. They are my most favorite. I am addicted. I thought I had to give them up forever. Or eat them on a cheat meal day. Not any more.
I tried 2 recipes over the weekend. Both were good but one was a clear favorite. It looks and tastes like a normal cookie. They were a little thin and didn’t puff up much. I may have to use new baking soda. I will definitely be baking these again.
I was not able to find low carb white chocolate at the grocery store so I found the one with the lowest net carbs and used half of the recommended measurement. This worked out well. There were just enough white chocolate chips to make the cookies complete.
The other version looked more like a cookie. They were a bit drier. I did the same thing and cut the measurement of white chocolate in half. There was more than enough chocolate in each cookie. I found this one on Low Carb Yum ‘s blog. I have used recipes from them before and liked them real well. I didn’t like this one as well as the others. Here is the link if you would like to try for yourself.
This is not an original recipe or original photo nor do I take any credit in its creation. I found it online and tried it. It was very good and I thought I would share with you. The original site is Cut the Wheat. This was the first recipe from them. I will be back looking for more.
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
- Preheat oven to 325 degrees and cream together butter and sweeter until fluffy with an electric mixer in a medium sized bowl.
- Add in egg and vanilla extract. Beat well. May be lumpy.
- Add in salt and baking soda and mix well.
- Add in almond flour, whey protein and coconut flour. Beat well until dough is formed.
- Stir in nuts and white chocolate chunks by hand.
- Drop cookies by heaping teaspoonfuls onto a parchment or Silpat lined baking sheet.
- Bake cookies on center rack for 9-12 minutes, or until light brown around the edges and set in the centers.
- Move cookie sheet to a flat surface and “drop” the pan flat from a few inches above the surface.
- This will allow the cookies to “de-puff” some and will cause them to be denser (good thing!).
- Allow cookies to cool on the cookie sheets for a few minutes before moving them to cooling rack.
- Cookies are even better when you let them sit out (uncovered) overnight. Just a hint!
I made 2 batches over the weekend because we ate most of the first set on Friday night. I only had a few cookies left in the morning. The second batch made it to the freezer for future eating.
For the whey protein, I used a bulk protein that I found at the local supermarket. I used approx 1/4 C. of whey protein as I did not know how big a “scoop” was. My hubby and I use a protein shake at home and a 1/4 C is pretty close to 1 scoop.
Give these a try. You will not be disappointed with the flavor and “real” cookie texture. That is the biggest issue I have with “low carb” desserts is the texture is different. Sometimes it’s almost grainy. But these, oh my. I’m drooling just thinking about them. I may have to eat one tonight. BTW, they are delish straight out of the oven or freezer.