White chocolate macadamia is my favourite kind of cookie and is perfect this time of year as part of a holiday food spread. I haven't eaten them in ages because I'm dairy-free and white chocolate that is dairy-free is hard to come by. I used Healthy Crunch vegan chocolate chips in this recipe, but if you eat dairy you can use any white chocolate chips you wish.
1 cup almond flour
1/2 cup coconut flour
1/2 cup tapioca flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup coconut oil or ghee, softened
1 cup coconut sugar or brown sugar
1 tsp vanilla extract
1/4 cup white chocolate chips (I use Healthy Crunch vegan chocolate chips)
1/4 cup macadamia nuts, chopped
1. Preheat oven to 350 degrees, and line a couple baking sheets with parchment paper.
2. In a bowl whisk together the oil, sugar, egg, and vanilla.
3. In a separate bowl mix together the almond flour, coconut flour, tapioca flour, baking soda, and salt. Add the bowl of wet ingredients and stir until well combined. Stir in the chocolate chips and nuts.
3. Scoop about a tablespoon or so of dough and use your hands to roll it into a ball. Place on the lined baking sheet and gently press the balls to flatten to approximately 1/2 inch thick. Repeat until you've used all the dough (makes about 18, 2.5-inch cookies).
4. Bake for 10 minutes. Remove from oven, let stand for 2 minutes and then transfer to a cooling rack.
5. Once cooled, store in an airtight container.
Yield: 18 cookies