Flourless White Chocolate Macadamia Almond Cookies Food

WHITE CHOCOLATE MACADAMIA NUT COOKIES III

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla and almond extracts. Combine the flour, baking soda, and salt; gradually stir into the creamed mixture. Mix in the macadamia nuts and white chocolate. Drop dough by teaspoonfuls onto ungreased cookie sheets.
• Bake for 10 minutes in the preheated oven, or until golden brown.

FLOURLESS CHOCOLATE-MACADAMIA COOKIES

Steps:

• Preheat oven to 325 degrees. Whisk together confectioners' sugar, cocoa, and salt. Stir in chocolate and nuts. Add egg whites; stir until just incorporated.
• Drop dough by 1/4 cupfuls, 3 inches apart, onto 2 parchment-lined rimmed baking sheets. Bake until cookie tops are dry and crackled, 22 to 25 minutes, rotating sheets halfway through. Transfer baking sheets to wire racks; let cookies cool completely.

NO FLOUR COOKIES (6 FLAVORS!)

Steps:

• Preheat the oven to 180C/350F. Line a large baking tray or cookie sheet with parchment paper and set aside.
• In a high-speed blender or food processor, add your oats, baking powder, baking soda, salt, and sugar and blend until combined and the oats are coarse.
• In a large mixing bowl, add your blender ingredients. Add your coconut oil (or butter), vanilla extract, and milk and mix until combined. Fold through your mix-ins of choice (depending on which cookie option you choose), reserving a few to top the cookies with.
• Form 12 small balls of dough onto the lined tray or cookie sheet. Press on each ball into a cookie shape and top with extra mix-in ingredients. Bake for 10 minutes, before removing from the oven and letting cool on the pan completely.

FLOURLESS WHITE CHOCOLATE MACADAMIA ALMOND COOKIES

Steps:

• Heat oven to 325°F Line cookie sheet with parchment paper.
• In a small heat proof bowl, add coconut oil and agave. Microwave on high for 45 to 60 seconds, or until coconut oil has melted. Add vanilla, stir until blended.
• In a medium bowl, add almond meal, psyllium, baking soda and salt.
• Add wet ingredients to dry, stir until blended. Cookie dough will be very thick.
• Chop macadamia nuts in quarters and add them and the chocolate chips to dough, fold until well combined.
• Using a cookie scoop, place cookie dough on prepared cookie sheet, use your fingers to flatten and shape cookies.
• Bake for 10-12 minutes, spin the cookie sheet after the first 6 minutes. Cookies will be lightly browned when done. Allow to cool on the pan for a few minutes before transferring to a cooling rack.
• Makes 30 cookies.

WHITE CHOCOLATE CHUNK ALMOND COOKIES

Steps:

• With an electric mixer cream the butter & sugar in a large bowl. Add the eggs one at a time until well blended. Add the almond extract.
• In a separate bowl combine the flour, baking soda, & salt. Gradually beat flour mixture into the butter mixture until well blended. Stir in white chocolate chips & almonds.
• Drop cookies in heaping tablespoonfuls about 1-inch apart on ungreased cookie sheet & bake at 375 degrees for 10 minutes or until cookies are lightly browned.
• Let cookies cool on cookie sheet for 2 minutes then transfer them to a wire rack to cool completely.
• These cookies freeze well.

WHITE CHOCOLATE MACADAMIA COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour and baking soda; gradually beat into creamed mixture. Stir in nuts and baking chips., Drop by heaping teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake 10-12 minutes or until golden brown. Cool on pans 1 minute. Remove to wire racks to cool completely. Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving or, if desired, reheat on a baking sheet in a preheated 350° oven 3-4 minutes.