What I love about baking desserts is sharing them. OK, I wouldn’t mind eating them all myself but the older I get, the less I can eat – if I want my jeans to fit. These are a complete knock-off of the Pepperridge Farm cookie that you see at the store. My track running daughter looked at the package of them and said, “Let’s make these ourselves, only healthier.” Game on!
What I didn’t tell her was that we had to share them with her track team. High school runners will eat anything and they can – and do! Yes, the track team will love these. You will, too, but share. Or not – as long as your jeans will still fit.
- 1/4 cup coconut oil
- 3/4 cup unrefined organic sugar
- 2 eggs ([url href=”https://gogingham.com/2011/03/fresh-eggs/” target=”_blank”]Got backyard chickens like me? Use those eggs![/url])
- 1/4 cup plain yogurt
- 1 teaspoon vanilla ([url href=”https://gogingham.com/2013/02/homemade-vanilla-extract/” target=”_blank”]Make your own – it’s so easy![/url])
- 1 cup whole wheat flour (Bob’s Red Mill)
- 1 cup unbleached white flour (Bob’s Red Mill)
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup macadamia nuts, chopped
- 12 ounce bag of white chocolate chips
- Preheat oven to 350 degrees.
- In a small saucepan, melt coconut oil on low until liquid.
- Pour coconut oil into mixing bowl and add sugar. Mix until combined.
- Crack eggs into glass and beat well. Add eggs to mixing bowl and combine.
- With paddle on mixer running, add yogurt and vanilla.
- In a separate bowl combine flours, baking powder, and salt and stir.
- Add flour mixture to wet ingredients and combine.
- Add macadamia nuts and white chocolate chips and mix together.
- Using 1 Tablespoon spoon, scoop batter onto prepared baking sheets or Silpat.
- Bake in 350 degree oven for 13-15 minutes.
- Leave on tray to cool slightly and place on wire rack until cool.
Wait until they cool completely to place in plastic container. I use wax paper in between the layers so that the cookies don’t stick together.
It didn’t take long for the cookies to disappear at a recent track meet. Honestly, the next time we make them, I am going to try regular chocolate chips. I’m not crazy about the ingredients in white chocolate chips but every once in awhile, I go crazy and toss healthy food rules to the wayside a bit. Enjoy!
What’s you favorite cookie to make, bake and share?
8 thoughts on “White Chocolate Macadamia Nut Cookies”
These look delicious. I will try them out with gluten free flour. Thanks!
I’m sure you have a good source for gluten free flour but if not, try Bob’s Red Mill. They are everywhere and will ship product to you. I’m so lucky to have them in my backyard for all of our shopping needs.
All the best in cookie making! Thanks for writing in!! 🙂
Sounds yummy! I usually find I need to put baked items with melted coconut oil in the fridge to harden them up, or they spread too much–but it sounds like yours worked out ok?
These did work out well but sometimes if our house is warm, I have to do the same thing. It depends.
These cookies are not overly oily which is why I come up with our own recipes. I generally find recipes to have too much sugar and too much butter. Now, we’ve all gotten used to less of those things.
If you try them, please let me know how they turn out for you.
Tried the cookies and they were yummy.
Hope you and your family are well or on vacation. Miss your weekly blogging.
Sara are you and your family okay. Miss reading your blog every week
You are so sweet and kind for thinking of us. Thank you.
We are fine – end of busy school year and a trip to Alaska has kept me from blogging. All good stuff.
I hope you and your family are well, also. Glad you made the cookies. We are baking something today. 🙂
Thanks again for your friendly thoughts ~
This looks yummy! ‘Will try making this on weekend.
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