Vegan Keto White Chocolate Macadamia Nut Cookies
With gooey bits of white chocolate and crunchy macadamia nuts, these vegan low carb white chocolate chip macadamia nut cookies are a delightful treat for just about anyone. But if you are eating low carb and vegan they are a treat you can enjoy without any guilt. The cookies have just four net carbs each, and they are crispy on the edges and soft and tender inside,
Servings: 25 cookies
Calories: 136kcal
Equipment
- Baking sheet(s)
Ingredients
- 1½ cups almond flour (use superfine almond flour)
- ½ cup erythritol and monk fruit sweetener (I buy the Whole Earth brand from Costco)
- ½ teaspoon baking soda
- ½ teaspoon xanthan gum
- 2 teaspoon EnerG egg replacer
- ¼ teaspoon salt
- 4 tablespoons vegan butter (melted)
- ½ cup vegan heavy whipping cream (You can sub this with soymilk or oat milk but your cookies will not spread as evenly)
- 1 teaspoon pure vanilla extract
- ½ cup low sugar white chocolate chips
- ½ cup macadamia nuts
Instructions
- Preheat the oven to 350 degrees F (175 degrees C)
- Line a cookie sheet with parchment paper or a silpat sheet or spray with oil or cooking spray.
- In a large bowl, whisk together the almond flour, erythritol, baking soda, xanthan gum, egg replacer and salt.
- Add the melted vegan butter, heavy whipping cream and pure vanilla extract. Mix well.
- Stir in the macadamia nuts and white chocolate chips.
- Use a spoon or a cookie dough scoop to scoop out cookies two inches apart on the prepared baking sheet. I used a 1-inch scoop and leveled off the dough at the top, which gave me 25 2 ¼th inch cookies. If you use a larger scoop you will get fewer cookies.
- Bake for 12 minutes in the preheated oven until the edges appear slightly brown. The tops will still be soft.
- Let the cookies cool on the cookie sheet over a rack for 10 minutes, then remove carefully with a flat spatula and place on a rack to cool thoroughly. The cookies will firm up as they cool.
Notes
- The almond flour you use in this recipe has to be superfine, or very finely ground.
- You can substitute the egg replacer with 1 tablespoon flaxmeal.
- The cookies will appear slightly uncooked on top after 12 minutes in the oven, but they should have spread nicely and the edges should be a light brown. Let them cool down and firm up on the cookie sheet for 10 minutes, then carefully remove them with a spatula and place on a rack to cool. The cookies will attain their perfect texture once they have cooled thoroughly.
- You can store these cookies at room temperature in an airtight container for five days. For longer storage refrigerate the cookies for up to two weeks. You can also freeze the cookies, after they have cooled completely, for up to four months.
Nutrition
Serving: 1cookie | Calories: 136kcal | Carbohydrates: 5g | Protein: 2g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Sodium: 62mg | Potassium: 11mg | Fiber: 1g | Sugar: 2g | Vitamin C: 0.03mg | Calcium: 22mg | Iron: 0.4mg