Low Fat White Chocolate Macadamia Nut Cookies
Indulge guilt-free with these irresistible Low Fat White Chocolate Macadamia Nut Cookies! Perfectly soft and bursting with flavor, these cookies substitute unsweetened applesauce for butter, delivering all the creamy goodness you love with less fat. The combination of sweet white chocolate chips and crunchy macadamia nuts provides a delightful contrast in every bite, while hints of vanilla elevate the taste. Ready in just 25 minutes, this easy recipe is a must-try for anyone craving a lighter version of a classic favorite. Whether enjoyed warm from the oven or stored for later, these cookies are ideal for sharing or savoring solo.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.5 cups Unsweetened applesauce
- 0.75 cups Light brown sugar
- 0.25 cups Granulated sugar
- 1 large Egg white
- 1 teaspoons Vanilla extract
- 0.5 cups White chocolate chips
- 0.25 cups Chopped macadamia nuts
- 1 as needed Non-stick cooking spray or parchment paper
Instructions
Preheat the oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper or lightly coating it with non-stick cooking spray.
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set the dry ingredients aside.
In a large mixing bowl, combine the unsweetened applesauce, light brown sugar, and granulated sugar. Mix until smooth and well combined.
Add the egg white and vanilla extract to the wet mixture and whisk until fully blended.
Gradually stir the dry ingredients into the wet ingredients, mixing just until the dough forms. Be careful not to overmix.
Gently fold in the white chocolate chips and chopped macadamia nuts until evenly distributed.
Using a small cookie scoop or tablespoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden. Avoid overbaking to keep the cookies soft.
Remove the baking sheet from the oven and allow the cookies to cool on the pan for 2 minutes before transferring them to a wire rack to cool completely.
Store leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
2350 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.3 g | 82% | |
| Saturated Fat | 28.5 g | 142% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 1439 mg | 63% | |
| Total Carbohydrate | 429.5 g | 156% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 277.9 g | ||
| Protein | 32.8 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 356 mg | 27% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 1124 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
