White Chocolate Chip Macadamia Nut Cookies. A classic cookie that is soft, chewy, and made dairy-free thanks to macadamia nut oil!
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It’s here it’s here! December is here! And what better way to kick off December than with a good ole’ classic cookie recipe?! There is no better way. I am sure the interwebz is blowing up with all the best cookie recipes today, because December = #cookieseason
So to kick off #cookieseason I made you some White Chocolate Chip Macadamia Nut Cookies. Which I had quite a hard time finding by the way… macadamia nuts, that is. They are not in the little pre-packaged nuts section of the baking aisle like they used to be. Drew happened to call me right as I discovered they were no where to be found in the baking aisle. So there I stood on the phone in the middle of the baking aisle with him, telling him all about my dilemma, which included lots of groaning on my end, therefore resulting in a very quick phone call because he apparently he couldn’t handle my food blogging drama. Anyways, I ended up buying them from the bulk section at Whole Foods but it had me concerned that you might have a hard time finding them too?! I sure hope not, because you must make these cookies… I suppose in a pinch you could use chopped cashews? But then they can no longer be called macadamia nut cookies… obviously.
These cookies are soft and chewy with just the right texture for a macadamia nut cookie!
I get a little weird about my cookie textures… The first time I made these they were too thick and puffy, with the middle underdone and outside on the verge of being overdone. Now for a regular chocolate chip cookie, I like that. But when I think about macadamia nut cookies, I want them thinner and chewy… am I making sense? It took me a couple of times to get right, but I think I have found a winner.
Also great about this cookie recipe? No fancy equipment needed! You just need a couple bowls, a whisk and a large spoon. And because we’re using liquid oil for this cookie recipe, everything comes together really easy.
Oh! And no need for dough chilling either! You’ll just scoop rounded tablespoon dough balls onto a lined cookie sheet, bake for about 8 minutes, and now you have chewy cookies ready to devour.
I hope you enjoy these White Chocolate Chip Macadamia Nut Cookies as much as our friends did! We brought them to Friendsgiving last weekend and they got great reviews 🙂
- 3/4 cup whole wheat white flour
- 3/4 cup unbleached all-purpose flour
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1/2 cup macadamia nut oil*
- 1/2 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg, room temperature
- 1 tsp vanilla extract
- ½ tsp almond extract (optional but adds nice flavor!)
- 2/3 cup chopped macadamia nuts (I used unsalted)
- 2/3 cup quality white chocolate chips, dairy-free
- Preheat oven to 350F, line two large baking sheets with parchment paper, set aside.
- In a medium bowl add both flours, baking soda, and salt. Whisk together until combined, set aside.
- In a large bowl using whisk, or paddle attachment of stand mixer, mix together macadamia nut oil, and sugars, until light and fluffy, about 1-2 minutes. Add in egg, vanilla extract, and almond extract until combined.
- Add in dry ingredients slowly, on low-medium speed until dough comes together (or stir with spoon). Using large wooden spoon, stir in macadamia nuts and white chocolate chips. Dough should feel slightly soft, but like standard cookie dough texture. If dough feels very stick, add 2 more TBS of flour, and you can also chill in fridge for 30 minutes.
- Using large cookie scoop (or rounded tablespoon) scoop dough balls and place on prepared cookie sheets, leaving about 3-4 inches of room between–I like to space my cookie dough in alternating rows of 2 and 3, to make sure there is enough room for the cookies to spread a little.
- Bake cookies for 8-9 minutes. Allow cookies to cool on baking sheet for 1 minute before transferring to wire rack to cool completely.–To keep cookies chewy, don’t bake longer than 8 minutes. Even if they look a little underdone, they will set upon cooling. If you prefer a crispier cookie, bake an extra 1-2 minutes.
*You may use all whole wheat white flour, instead of mixing the two flours, however your cookies will be slightly more bread-like in texture.
*I have not tested this cookie recipe with coconut oil, so I do cannot verify the results. Another oil such as avocado or sunflower however should yield similar results.
-Cookies will keep fresh about 5 days in airtight container. Baked cookies may also be stored in the freezer, tightly wrapped and stored in airtight container, about 1-3 months. Thaw at room temperature.
- Serving Size: 1 cookie
- Calories: 161
- Sugar: 12
- Sodium: 96
- Fat: 9
- Saturated Fat: 3
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 19
- Fiber: 0
- Protein: 1
- Cholesterol: 8mg
- What are you putting on your holiday cookie tray list?!
- What is your favorite holiday cookie?
SOME OF THE PRODUCTS I USED IN TODAY’S RECIPE
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