Dairy-Free White Chocolate Macadamia Cookies (Gluten-Free)
Chewy gf white chocolate macadamia nut cookies, dairy-free with just a touch of sweetness.
Servings: 16 cookies
Calories: 32.29kcal
Ingredients
- ⅓ Cup tapioca flour
- ½ Cup sweet rice flour NOT white rice flour
- 1 Cup sorghum flour
- ½ teaspoon sea salt
- 5 teaspoons psyllium husk
- ¾ teaspoon baking soda
- ¼ teaspoon monk fruit powder optional
- ¾ Cup + 2 Tablespoons sugar of choice
- ½ Cup melted coconut oil
- 2 large eggs
- ½ teaspoon vanilla powder
- ¾ Cup raw macadamia nuts pieces
- ¾ Cup rice milk white 'chocolate' chips can sub ¼ Cup for another inclusion, like candied fruit peels
Instructions
- Preheat the oven to 350°F (175°C); once heated, you can toast your raw macadamias in it for 4-6 minutes, to bring out more of the nutty flavor.
- Then combine all the dry ingredients except the vanilla powder in a bowl and set aside.
- Whisk together the eggs, oil, and vanilla in a separate bowl, then add them to the dry ingredients' blend and quickly mix well. Don't add any extra liquid, even if the dough seems very thick; just mix it with your fingers.
- Add in the chocolate chips & macadamias (once cool, if toasting) and blend well.
- Form 16 cookies of roughly two tablespoons each, and place them on parchment-lined baking sheets, each spaced at least one inch apart.
- Bake the cookies for 13-15 minutes, until they no longer look doughy in the middle and the edges are just starting to brown.
- Let the cookies cool on the sheets for at least 5 minutes before enjoying; this allows the psyllium husk to finish setting. Enjoy them while still warm!
Notes
Making It Vegan. Since the egg mainly acts as the binder in this recipe, you would do just as well to make a flax egg in place of the existing egg, and voila! It's now vegan-friendly. Just note that I've never tried this sub myself, so I can't vouch for it working equally as well.
Subbing Flours. While I haven’t tried them myself, you can follow this low histamine flour guide to find alternative flours to swap for the sorghum, sweet rice, or arrowroot. Each one plays a specific role in replacing the typical white flour, so make sure to swap for its role rather than its flavor.
Freezing the Cookies. You can safely freeze these cookies for up to 6 months, and defrost them at 375°F (190°C) for 3-5 minutes on a parchment-lined cookie sheet or directly on the rack.
Nutrition
Serving: 1g | Calories: 32.29kcal | Carbohydrates: 27.65g | Protein: 2.82g | Fat: 14.8g | Saturated Fat: 8.39g | Polyunsaturated Fat: 5g | Cholesterol: 25mg | Sodium: 111.53mg | Fiber: 1.19g | Sugar: 14.59g