White Chocolate Macadamia Nut Cookies have always ranked way up there as an all time favorite. I really just love mac nuts and tend to love anything that incorporates them. Fun fact…the first real meal I ever made entirely on my own was a Macadamia nut crusted tilapia filet with sautéed spinach and jasmine rice. Sounds good, in theory, but we’re talking about me, just barely 20 years old, trying to create this gourmet meal. The fish was undercooked, the rice was overcooked and the spinach was abundantly drenched in vegetable oil (I didn’t realize there was a difference between that and olive oil…). However, there was a silver lining to that meal. Really! It was the macadamia nut crust. Dan and I both just ate the crust off that fish and threw out the rest of the disaster of a plate. He was even able to be the sweetest boyfriend ever and compliment me on the crust, without saying much of anything else.
Fortunately for Dan and his health, my cooking has come a long way.
On to cookies…
Here is what I love about these cookies. The dough is so luxuriously rich and velvety (both raw and cooked-I dare you to keep your hands out of this batter), the white chocolate is decadently smooth and silky and then you have a nutty, buttery crunch from the mac nuts. I’m telling you, it’s like butter, on butter, on butter.
There is no butter in these cookies, at all, whatsoever. Not even an ounce. Entirely butter free. Honest, girl scouts honor.
Here is the big secret, which really isn’t so big: coconut oil. Equal parts coconut oil replace all the butter in this recipe. The recipe calls for half a cup of coconut oil instead of one stickabutta. The coconut oil gives the most luxurious texture to these cookies. To any cookie, really. I’ve made many cookies with coconut oil and it gives them this amazing “melt in your mouth” texture. It turns them into little meltaways. They really don’t taste too coconutty either. You can always add a tiny drop of coconut extract if you did want to enhance the coconut flavor. OH! There are also oats in these cookies!
So let’s do the math here. Oats, coconut oil, healthy fats from nuts and brown sugar (which we all know is the healthy kind…hello, it’s brown), do you see where I’m going with this? Healthy cookies. Yup. You can eat the whole batch, and really it’s not even bad. They do a body good. So, so good.
Secret Ingredient White Chocolate Macadamia Nut Cookies
[ recipe based off of these ]
- 1/2 cup softened Coconut Oil
- 1/4 cup + 2 TBSP brown sugar
- 1/4 cup + 2 TBSP white granulated sugar
- 1 Egg
- 1/2 TSP Vanilla Extract
- 1 Cup + 2 TBSP flour
- 1 Cup + 2 TBSP oats (I used quick oats)
- 1/2 TSP Baking Soda
- 1/2 Cup White Chocolate Chips
- 1/2 Cup Macadamia Nuts
- 1/2 Cup Powdered Sugar (optional)
Start by creaming your coconut oil and sugar together, then add in the egg, mix and add the vanilla. Continue to mix until everything is smooth and creamy. Dump in your flour, oats, baking soda and salt (I did it all at once). Mix only slightly on slowest speed until the dough just comes together. Do not over mix! Then, add in your white chocolate chips and nuts. Fold into dough with a spatula. Chill your dough in the fridge for 2 hours, or up to one day.
Preheat oven to 375 degree.
Using a 1/2 TBSP scoop make dough into little balls (I had to press the nuts into the dough balls to incorporate them; I like making tiny baby cookies! You can use a standard size cookie scoop and make bigger cookies if you’re into big cookies..). Drop the balls into powdered sugar and roll them around until they’re completely covered. This is optional, I made mine both ways. I prefer them with the powdered sugar because it made them look like little snowballs; both options come out delicious. Place on a baking sheet lined with either your trusty Silpat or a sheet of parchment paper. Bake 6-7 minutes; they will look underdone but trust me, they finish cooking while they rest. You don’t want to overcook these! Let sit for 2-4 minutes on the baking sheet then transfer to a wire rack to finish cooling completely. These freeze well, just them sit out at room temperature to thaw completely.