Nut-Free White Chocolate Macadamia Nut Cookies
Indulge in the classic flavors of White Chocolate Macadamia Nut Cookies with a nut-free twist! This recipe substitutes traditional macadamia nuts for creative alternatives like roasted chickpeas or toasted sunflower seeds, making it perfect for nut-free households without sacrificing texture or taste. Featuring rich white chocolate chips and a buttery, golden base, these cookies are easy to whip up in just 25 minutes, combining quick prep and bake times for a hassle-free treat. Whether you're accommodating dietary restrictions or exploring a new take on a beloved dessert, these nut-free cookies are sure to become a household favorite. Perfect for sharing, gifting, or satisfying your own sweet tooth, they're soft, chewy, and packed with irresistible flavor in every bite.
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Recipe Information
Ingredients
- 1 cup Unsalted butter, softened
- 0.75 cup Light brown sugar, packed
- 0.5 cup Granulated sugar
- 1 Large egg
- 2 teaspoons Vanilla extract
- 2 cups All-purpose flour
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1 cup White chocolate chips
- 0.75 cup Nut-free 'macadamia' substitute (chopped roasted chickpeas or toasted sunflower seeds)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the softened butter, light brown sugar, and granulated sugar until the mixture is light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the creamed mixture and beat until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid over-mixing.
Fold in the white chocolate chips and the nut-free 'macadamia' substitute (chopped roasted chickpeas or toasted sunflower seeds).
Scoop tablespoon-sized portions 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 may appear soft, which is okay.
Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store any leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
221 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.6 g | 15% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 81 mg | 4% | |
| Total Carbohydrate | 27.1 g | 10% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 15.8 g | ||
| Protein | 2.5 g | 5% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 26 mg | 2% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 58 mg | 1% | |
*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.
