Nut-Free White Chip Macadamia Nut Cookies
Indulge in the irresistible flavors of these Nut-Free White Chip Macadamia Nut Cookies, a delightful twist on the classic cookie favorite that caters to nut-free diets! Perfectly soft and chewy, these cookies feature creamy white chocolate chips paired with the crunchy goodness of toasted, unsalted sunflower seeds as a nut-free alternative to macadamia nuts. With a quick prep time of just 15 minutes and a short 10-minute bake, these cookies are ideal for busy bakers looking to whip up a batch of fresh, homemade treats. Whether you're serving them as an after-school snack, dessert for gatherings, or simply craving a sweet treat, these cookies deliver rich, buttery flavor with a satisfying texture. Say goodbye to allergens without compromising taste—enjoy these easy-to-make, crowd-pleasing cookies that are perfect for sharing or storing!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 cup Unsalted butter
- 1 cup Light brown sugar
- 0.5 cup Granulated sugar
- 2 pieces Large eggs
- 1.5 teaspoons Pure vanilla extract
- 1.5 cups White chocolate chips
- 0.75 cup Unsalted sunflower seeds (toasted)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large mixing bowl, beat the softened butter, light brown sugar, and granulated sugar together using a hand or stand mixer until the mixture is light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Then mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Fold in the white chocolate chips and toasted sunflower seeds until they are evenly distributed throughout the dough.
Using a cookie scoop or tablespoon, drop rounded mounds of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are just set and starting to turn golden brown. The centers will look slightly underbaked, but they will firm up as they 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 5 days, or freeze for longer storage.
Nutrition Facts
Calories |
5504 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 259.0 g | 332% | |
| Saturated Fat | 136.0 g | 680% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 3014 mg | 131% | |
| Total Carbohydrate | 765.7 g | 278% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 495.7 g | ||
| Protein | 84.3 g | 169% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 906 mg | 70% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 2567 mg | 55% | |
*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.
