Low Sodium White Chocolate Macadamia Nut Cookies
Indulge in the irresistible sweetness of Low Sodium White Chocolate Macadamia Nut Cookies, a healthier twist on a beloved classic. These cookies combine the buttery crunch of unsalted macadamia nuts with creamy low-sodium white chocolate chips, creating the perfect balance of texture and flavor—all while being mindful of your sodium intake. Made with unsalted butter and low-sodium baking soda, this recipe delivers chewy, golden perfection in every bite. Ready in under 30 minutes, these homemade cookies are ideal for anyone looking to enjoy a guilt-free treat without sacrificing taste. Perfect for any occasion, pair them with a cold glass of milk or your favorite warm beverage for the ultimate low-sodium dessert experience!
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Recipe Information
Ingredients
- 0.5 cup Unsalted butter
- 0.5 cup Granulated sugar
- 0.5 cup Brown sugar (lightly packed)
- 1 Large egg
- 1 teaspoon Vanilla extract
- 1.5 cups All-purpose flour
- 0.5 teaspoon Baking soda (low sodium or sodium-free)
- 1 teaspoon Cornstarch
- 1 cup White chocolate chips (low sodium or no added sodium)
- 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 unsalted butter, granulated sugar, and brown sugar until light and fluffy. This should take about 2-3 minutes using an electric mixer on medium speed.
Add the egg and vanilla extract to the mixture, beating until well combined.
In a separate medium-sized bowl, whisk together the all-purpose flour, low-sodium baking soda, and cornstarch.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the dough.
Gently fold in the white chocolate chips and chopped unsalted macadamia nuts using a spatula, ensuring they are evenly distributed throughout the dough.
Scoop tablespoons of dough and drop them onto the prepared baking sheets, leaving about 2 inches of space between each cookie to allow for spreading.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly undercooked, but they will firm up as the cookies cool.
Remove the cookies from the oven and let them rest on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Serve and enjoy your low sodium white chocolate macadamia nut cookies, preferably with a glass of milk or your favorite beverage!
Nutrition Facts
Calories |
3482 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.5 g | 219% | |
| Saturated Fat | 72.4 g | 362% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 339 mg | 113% | |
| Sodium | 144 mg | 6% | |
| Total Carbohydrate | 471.0 g | 171% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 316.7 g | ||
| Protein | 37.2 g | 74% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 490 mg | 38% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 1034 mg | 22% | |
*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.
