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Home » Trim Healthy Mama Friendly » Gluten Free & Sugar Free White Chocolate Macadamia Nut Cookies

Gluten Free & Sugar Free White Chocolate Macadamia Nut Cookies

August 12, 2020 by Jennifer Leave a Comment

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Use this recipe to make Gluten Free & Sugar Free White Chocolate Macadamia Nut Cookies. These cookies are soft and chewy and stay that way for many days after.

 

White Chocolate Macadamia Nut Cookies stacked on a white table with white chocolate chips surrounding the stack of cookies

This recipe is Gluten Free because I used a product from Trim Healthy Mama (THM) called Baking Blend. Baking Blend is by far my favorite flour replacement product when I am baking in order to reduce carbs and eliminate gluten. There are many recipes to make your own alternative to Baking Blend but I do not recommend that as I have never had the same results as I do with the real thing.

They are also sugar-free thanks to the same wonderful people over at THM who work hard to create healthy products to replace the garbage products in most food these days. Their product Gentle Sweet is my go-to choice for baking because you get all the sweetness with none of the funky stevia aftertaste.

I’ve placed the links to the products above and in the ingredients list for your convenience. 

Pro-Tips:

  • If you’re in a rush and your butter isn’t room temp, cut it into 1/2 inch cubes before putting it in the mixer. That will help the mixer break it down.
  • These cookies do very little spreading so you can load up a cookie sheet and bake a lot of them at once!
  • When you reach the step where you smash the cookies down into a cookie shape, you can use the butter technique if you want but I was in a hurry when I was making these cookies and I cheated. I did something that my chefs in culinary school would have smacked me upside the head for but we are all WAY too busy to do unnecessary steps! Instead of the using butter I ran water over the back of the spoon, flung off any excess water and it worked perfectly! 

 

Gluten Free & Sugar Free White Chocolate Macadamia Nut Cookies

 

Yield:

appx. 3½ Dozen

 

Equipment (Click on each piece of equipment for a link to my favorites):

  • Food Processor
  • Stand Mixer
  • Cookie Sheet
  • Parchment Paper 
  • Cooling Rack
  • 1½ tbsp. Cookie Scoop 

 

Ingredients:

  • ¾ cup – Salted Butter at room temperature
  • 1 cup – Gentle Sweet
  • 3 – Eggs
  • 1 tbsp. – Vanilla Extract
  • ½ cup – Water
  • ½ cup – Heavy Cream
  • 1 tsp. – Baking Powder
  • 1 tsp. – Xanthan Gum
  • 2 cups – Baking Blend
  • 9oz bag – Lily’s White Chocolate Chips
  • 1 cup – Chopped Macadamia Nuts

 

Instructions:

1. Preheat the oven to 325°.

 

2. In the food processor fitted with the metal blades, put in the eggs, vanilla extract, water, heavy cream, baking powder and xanthan gum. Blend on medium speed for about 10-15 seconds.

wet ingredients in a food processor

 

 

3. Add the Baking Blend to the wet ingredients in the food processor. Process on medium speed until the Baking Blend is completely incorporated.

baking blend added to the wet ingredients in the food processor

 

 

4. In the stand mixer fitted with the paddle attachment, put in the butter and Gentle Sweet. Cream the two together until completely combined and the butter is smooth and free of chunks.

butter and gentle sweet together in the mixing bowl

 

 

5. Add the mixture from the food processor into the stand mixer and mix on medium speed until they are completely combined. Scrape the bowl and paddle down and mix one more time.

food processor mixture added and mixed to the mixer with the butter and gentle sweet

 

 

6. Roughly chop the macadamia nuts until you have the size you prefer. Remove the bowl from the mixer and add the chocolate chips and nuts to the dough. Stir them in until they are evenly distributed. 

chopped macadamia nuts on a cutting board

macadamia nuts and white chocolate chips added to the mixture in the mixing bowl

 

 

7. Line your cookie sheet with parchment paper. Use the cookie scoop to scoop the cookies on to the cookie sheet. These cookies do very little spreading so you can load up a cookie sheet and bake a lot of them at once! They only need about an inch or so between them.

 

 

8. This step is optional but because the cookies don’t spread much I like to smash them down a bit to make them resemble cookies rather than a scoop of ice cream. I accomplish this by melting a little butter and dipping the back of a spoon in it so the cookie doesn’t stick to the spoon. I dip in between each cookie. (For an easier hack, check out pro-tip 3 above! P.S. You’re Welcome LOL!)

cookies dough scooped on a cookie sheet being shaped with the back of a spoon

 

9. Place the cookies on the middle rack of the oven and bake at 325° for 30 mins.

 

10. The tops won’t look or feel done but I promise they are. You’ll notice the bottoms starting to turn a delicious golden brown. Move them onto a cooling rack and allow to cool completely.

 

11. Store the cookies in an airtight container in the fridge. There are very few preservatives in these cookies so you will want them in the fridge to avoid mold.

 

Pin Image

 

If you like these cookie recipes you’ll love my Gluten & Sugar Free Chocolate Chip Cookies and my Gluten & Sugar Free Peanut Butter Cookies.

 

Printable Recipe:

White Chocolate Macadamia Nut Cookies stacked on a white table with white chocolate chips surrounding the stack of cookies

Gluten & Sugar Free White Chocolate Macadamia Nut Cookies

Jennifer
This recipe is Gluten Free because I used a product from Trim Healthy Mama (THM) called Baking Blend. Baking Blend is by far my favorite flour replacement product when I am baking in order to reduce carbs and eliminate gluten. There are many recipes to make your own alternative to Baking Blend but I do not recommend that as I have never had the same results as I do with the real thing. They are also sugar-free thanks to the same wonderful people over at THM who work hard to create healthy products to replace the garbage products in most food these days. Their product Gentle Sweet is my go-to choice for baking because you get all the sweetness with none of the funky stevia aftertaste.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 30 minutes mins
Course Dessert
Cuisine American
Servings 42 Cookies
Calories 100 kcal

Equipment

  • Food Processor
  • Stand Mixer (optional)

Ingredients
  

Ingredients:

  • ¾ cup Salted Butter (room temperature)
  • 1 cup Gentle Sweet
  • 3 Eggs
  • 1 tbsp. Vanilla Extract
  • ½ cup Water
  • ½ cup Heavy Cream
  • 1 tsp. Baking Powder
  • 1 tsp. Xanthan Gum
  • 2 cups Baking Blend
  • 9 oz Lily’s White Chocolate Chips
  • 1 cup Chopped Macadamia Nuts

Instructions
 

Instructions:

  • Preheat the oven to 325°.
  • In the food processor fitted with the metal blades, put in the eggs, vanilla extract, water, heavy cream, baking powder and xanthan gum. Blend on medium speed for about 10-15 seconds.
  • Add the Baking Blend to the wet ingredients in the food processor. Process on medium speed until the Baking Blend is completely incorporated.
  • In the stand mixer fitted with the paddle attachment, put in the butter and Gentle Sweet. Cream the two together until completely combined and the butter is smooth and free of chunks.
  • Add the mixture from the food processor into the stand mixer and mix on medium speed until they are completely combined. Scrape the bowl and paddle down and mix one more time.
  • Roughly chop the macadamia nuts until you have the size you prefer. Remove the bowl from the mixer and add the chocolate chips and nuts to the dough. Stir them in until they are evenly distributed.
  • Line your cookie sheet with parchment paper. Use the cookie scoop to scoop the cookies on to the cookie sheet. These cookies do very little spreading so you can load up a cookie sheet and bake a lot of them at once! They only need about an inch or so between them.
  • This step is optional but because the cookies don't spread much I like to smash them down a bit to make them resemble cookies rather than a scoop of ice cream. I accomplish this by melting a little butter and dipping the back of a spoon in it so the cookie doesn't stick to the spoon. I dip in between each cookie. (For an easier hack, check out pro-tip 3 above! P.S. You’re Welcome LOL!)
  • Place the cookies on the middle rack of the oven and bake at 325° for 30 mins.
  • The tops won't look or feel done but I promise they are. You'll notice the bottoms starting to turn a delicious golden brown. Move them onto a cooling rack and allow to cool completely.
  • Store the cookies in an airtight container in the fridge. There are very few preservatives in these cookies so you will want them in the fridge to avoid mold.

Notes

*These nutrition facts are approximate and subject to change if a different brand ingredient is used.*
 
Note to the Trim Healthy Mamas:
These delicious cookies are an S with 2 net carbs per cookie. The only trouble you'll have with these white chocolate macadamia nut cookies is making sure you don't eat too many and crossover. Enjoy!!

Nutrition

Nutrition Facts
Gluten & Sugar Free White Chocolate Macadamia Nut Cookies
Amount Per Serving (1 cookie)
Calories 100 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 4g25%
Cholesterol 12mg4%
Sodium 53mg2%
Carbohydrates 12g4%
Fiber 4g17%
Sugar 1g1%
Protein 2g4%
Calcium 7mg1%
Iron 1mg6%
Sugar Alcohol 6g
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Gluten Free, Sugar Free, White Chocolate Macadamia Nut Cookies
Tried this recipe?Let us know how it was!

Filed Under: Cookies, Trim Healthy Mama Friendly Tagged With: Diabetic Friendly, gluten free, Keto, Sugar Free, Trim Healthy Mama

Previous Post: « Peanut Butter Cookies (Gluten-Free Sugar-Free)
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