It is a struggle eating low carb. It’s an even bigger struggle eating a keto diet.
I’m not strictly on a keto diet. But I have tried to eat less refined sugar as well as less carbohydrates in the last few years. I think I’ve done a decent job, but it can be hard sometimes. There are definitely days when all I want is a toasty piece of bread or crunchy, savory tortilla chips (totally did that yesterday though kids beat me to most of them!) Luckily I’ve been learning easier ways to make keto desserts. I basically need more snacks I can munch on guilt-free (this berry cake is great too).
These cookies, adapted from Bakerita, are definitely similar to those after school snack white chocolate macadamia nut cookies. They are buttery and sweet, but of course, these have quite a bit more protein and no sugar unlike the traditional cookies. It is nice to have a satisfying treat, minus the guilt. These have been the newest addition to our snack rotation and I’m glad to introduce my family to a healthier version of this classic cookie.
I also, somewhat accidentally made these cookies vegan! I used a great egg replacement and coconut oil and didn’t really miss the butter and eggs. The adults actually like these cookies a lot more than the kids – more for me!!!
Gluten free, Keto, Vegan White Chocolate Macadamia Nut Cookies
- 2 1/4 cups almond flour
- 1/2 cup golden lakanto
- 1 tsp baking powder
- 1/4 tsp of salt
- egg equivalent – 2 tbsp water, 1 tsp vegetable oil, 1 tsp baking powder
- 1 tbsp vanilla extract
- 1/2 cup coconut oil
- 1/2 cup crushed macadamia nuts
- 1/2 cup sugar free white chocolate chips (reserve a small handful to decorate top of cookies)
Special Equipment
- Silicone baking sheet
Preparation
- Combine oil and lakanto in a bowl until combined. Add egg equivalent and vanilla.
- Add in almond flour and baking powder to wet ingredients and mix well.
- Fold in macadamia nuts and white chocolate chips. Refrigerate for 1 hour or more.
- Preheat oven to 350 F/ 176 C.
- Form cookies using a cookie scoop or 1/8 cup scoop and place on baking sheet. Places the reserved white chocolate chips facing up on top of each cookie.
- Bake for 10-12 minutes until edges are golden brown. Remove from oven and cool on a wire rack.
