Name: Paleo White Chocolate Macadamia Nut Cookies
Prep time: 10 min
Cook time: 10 min
Total time: 80 min
Ingredients: 1/3 cup coconut oil (softened not melted); 1/3 cup coconut sugar; 1 large egg; 1 1/2 tsp pure vanilla extract; 1 2/3 cup superfine almond flour; 2 Tbsp tapioca flour; 3/4 tsp baking powder; 1/4 tsp sea salt; 1/2 cup macadamia nuts (chopped); 1/4 cup coconut butter (or raw cacao butter); 2 tsp pure maple syrup (to taste); 1 pinch sea salt; 1/4 tsp vanilla extract (optional)

Paleo white chocolate macadamia nut cookies that are grain-free, dairy-free, refined sugar-free and melt-in-your-mouth amazing! Whip up a batch to enjoy with the whole family.

White Chocolate Macadamia Nut Cookies have been a favorite of mine since I was a kid. It dawned on me recently that it had been longer than I could remember since I had one.

While I have made plenty of grain-free and gluten-free chocolate chip cookies, I figured I could make a paleo version as well.

Made with almond flour, tapioca flour, coconut oil (or ghee), coconut sugar, egg, macadamia nuts and a homemade paleo-friendly white chocolate drizzle, these cookies are melt-in-your-mouth delicious.

You likely already have what you need on hand!

The only complicated part about developing this recipe was deciding how to make the paleo “white chocolate”.

Since the base of chocolate is cacao butter, I knew I could use it to make white chocolate and simply use a natural sweetener.

This said, the white chocolate portion of this recipe is not standard white chocolate chips (although feel free to use them if you’d like), but a homemade paleo white chocolate drizzle made of coconut butter pure maple syrup, and sea salt.

Let us discuss further.

How to Make Paleo White Chocolate:

You’re not going to believe how easy it is to make refined sugar-free, dairy-free white chocolate. It is a simple combination of coconut butter (cacao butter/manna works too!) and pure maple syrup. BOOM! Done.

I like adding a tiny amount of pure vanilla extract and sea salt, but neither one is mandatory.

Simply melt the cacao butter in a double boiler, add in the pure maple syrup and sea salt and set aside until ready to use. You can always heat it for a few seconds in the microwave if it begins to solidify.

If you’re having trouble getting your cacao butter to melt, simply add 1 to 3 teaspoons of coconut oil to help it along.

Rather than using a double boiler (if you don’t have a small pan for the small amount of cacao butter and a larger saucepan for water), you can heat the cacao butter and pure maple syrup in the microwave.

To do so, add the ingredients to a ramekin and microwave for 20 second intervals, stirring well in between, until melted, about 40 seconds total.

If you’re itching to make white chocolate to have as a dessert, you can follow Civilized Caveman’s recipe for Paleo White Chocolate.

Now that we know how to make the paleo white chocolate drizzle, let’s discuss the main event!

How to Make Paleo White Chocolate Macadamia Nut Cookies:

Add the softened coconut oil (or ghee) and coconut sugar to a stand mixer fitted with a paddle attachment. Beat oil and sugar until creamy. Note: Be sure your coconut oil or ghee is softened, but not melted!

Scrape the sides of the mixing bowl with a rubber spatula, then add the egg and pure vanilla extract and beat until combined.

Add the remaining ingredients (almond flour, tapioca flour, baking powder, and sea salt). Beat until a thick dough forms. Add the macadamia nuts and beat until well-combined into the dough.

Refrigerate the dough for 1 hour.

After the dough has chilled, preheat the oven to 375 degrees F and line a large baking sheet with parchment paper.

Drop spoonfuls of cookie dough onto the baking sheet and bake on the center rack of the oven 8 to 12 minutes, until the edges are golden-brown and cookies have reached desired done-ness. For chewier cookies, bake 8 to 10 minutes and for crispier cookies, 10 to 12 minutes.

While the cookies are baking, prepare the white chocolate drizzle (instructions above).

Remove the cookies from the oven and allow them to cool 15 minutes before drizzling with with paleo white chocolate mixture.

Recipe Adaptations:

If you do cane sugar, replace the coconut sugar with brown sugar.
You can use butter instead of coconut oil or ghee.
Use white chocolate chips if you’d like! Or butterscotch chips, peanut butter chips…world’s your oyster!
Replace tapioca flour with arrowroot flour.

More Healthy Cookie Recipes:

Enjoy these nutty, soft, chewy, crispy cookies!

My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!

If you make this recipe, please feel free to share a photo and tag @The.Roasted.Root on Instagram!