Low Sodium White Chip Macadamia Nut Cookies
Indulge in the irresistible decadence of Low Sodium White Chip Macadamia Nut Cookies—a delightful twist on the classic favorite, perfect for those seeking a lower sodium option without sacrificing flavor. These cookies boast a soft and chewy texture, with buttery richness from unsalted macadamia nuts and bursts of sweetness from creamy white chocolate chips. With unsalted butter, low-sodium baking powder, and a touch of cornstarch for an ultra-tender crumb, these treats are a better-for-you way to enjoy your baking moments. Ready in just 25 minutes from start to finish, this quick and easy recipe makes 24 cookies that are ideal for sharing or savoring solo. Serve with a glass of milk or your favorite tea, and enjoy every bite of this nutty, melt-in-your-mouth perfection.
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Recipe Information
Ingredients
- 0.5 cup Unsalted butter, softened
- 0.5 cup Granulated sugar
- 0.75 cup Brown sugar, packed
- 1 large Egg
- 1.5 teaspoons Pure vanilla extract
- 1.75 cups All-purpose flour
- 0.5 teaspoon Baking powder (low sodium if possible)
- 2 teaspoons Cornstarch
- 1 cup White chocolate chips
- 0.75 cup Unsalted macadamia nuts, roughly chopped
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 2-3 minutes.
Beat in the egg and vanilla extract until well combined.
In a separate medium bowl, whisk together the all-purpose flour, baking powder, and cornstarch.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
Gently fold in the white chocolate chips and chopped macadamia nuts until evenly distributed in the dough.
Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden. The centers will appear slightly underbaked but will set as the cookies cool.
Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
4524 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 240.9 g | 309% | |
| Saturated Fat | 121.3 g | 606% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 518 mg | 173% | |
| Sodium | 436 mg | 19% | |
| Total Carbohydrate | 570.1 g | 207% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 377.2 g | ||
| Protein | 51.5 g | 103% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 701 mg | 54% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 1752 mg | 37% | |
*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.
