White Chocolate Macadamia Nut Coconut Oil Cookies
Unbelievably soft inside and loaded with the classic combo of melty white chocolate and buttery macadamia nuts, no one will believe that these cookies are completely butter-free!
Servings 1 dozen cookies
Ingredients
- 1/2 cup coconut softened (not melted)
- 3/4 cup coconut sugar or brown sugar
- 1 large egg
- 1 tablespoon milk
- 2 teaspoons vanilla extract
- 1-1/3 cups white whole wheat flour
- 1 teaspoon baking soda
- 2 teaspoons cornstarch
- 1/4 teaspoon salt
- 3/4 cup white chocolate chips
- 3/4 cup coarsely chopped macadamia nuts
Instructions
- Place softened coconut oil and sugar in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed 1-2 minutes or until mixture is evenly creamed. Beat in egg, milk, and vanilla until smooth.
- In a separate bowl, combine flour, baking soda, cornstarch, and salt. Add flour mixture to liquid and beat on medium speed until a dough forms. Mix in chocolate chips and nuts.
- Wrap dough in plastic wrap and chill in refrigerator 1-2 hours. (dough may be refrigerated up to 3 days)
- Once dough has chilled, roll dough into 1-in balls and place 2-in apart on a parchment paper-lined baking sheet. Bake cookies at 350F 10-11 minutes or until edges just start to turn golden (middles will still seem very soft---this is ok) Allow cookies to cool 5 minutes on baking sheet, then transfer to a wire cooling rack. Enjoy warm while the chocolate is still warm and melty!
Notes
Store cookies in an airtight container at room temperature up to 1 week.