Low Sodium White Chocolate Macadamia Cookies
Author
These low sodium white chocolate macadamia nut cookies are a great chewy and crunchy dessert recipe, and easy to make with low sodium baking ingredients! These thick cookies are loaded with white chocolate chunks and hearty chopped macadamia nuts in each bite.
Equipment
- Mixing Bowl, or Stand Mixer
- Baking Sheet
- parchment paper
- Mixing Bowls
Ingredients
- 1 cup unsalted butter softened to room temperature
- 1 cup brown sugar
- ¾ cup white sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2.5 cups all purpose flour
- 1 teaspoon Whole Foods 365 Baking Powder
- 1 cup white chocolate chips
- 1 cup macadamia nuts roughly chopped
Instructions
- Melt the unsalted butter in a saucepan or in a microwave.
- In a mixing bowl (or in your stand mixer), mix the melted butter, eggs, white sugar, brown sugar, and vanilla extract. You want to make sure there are no lumps or sugar.
- In another bowl, add the all purpose flour and reduced sodium baking powder.
- In 3 or 4 batches, add the flour and stir it into the butter and sugar mixture. Mix well until a thick dough forms.
- Chop the macadamia nuts, and add the nuts and the white chocolate chunks into the bowl with the dough. Mix the dough well to combine.
- Preheat the oven to 350 degrees Fahrenheit. Roll the dough into 1.5 tablespoon balls (roughly the size of golf balls) and add them to a baking sheet lined with parchment paper.
- Bake the cookies for 8-12 minutes, or until the edges begin to get lightly golden brown and the middles have just set.
- Remove from oven and fully cool the cookies before enjoying… or sneak a warm one if you can’t resist (this is allowed, as a special treat for the baker) :)
Notes
Serving Size
This recipe makes roughly 18 cookies, and the estimated nutrition information is for one of those cookies. The nutritional information will vary based on the ingredients you use, so be sure to calculate at home!
Additions and Substitutions
If you can’t find unsalted macadamia nuts, you could always make these with a different nut instead. You could use unsalted pistachios, pecans, or walnuts. All three of those have a great texture!
Instead of a vanilla extract, you could try adding almond extract or pistachio extract in these cookies for a fun flavor twist.
You could also make a low sodium buttercream frosting to top the cookies, if desired.
Sprinkle a little powdered sugar on the cookies for a fun and festive finish. Powdered sugar cookies always remind me of snow in the winter, so if I’m making these for a holiday cookie swap, I’ll add a sprinkle on.
Expert Tips
- Since macadamia nuts can be fairly large, I like to give mine a rough chop before adding them to the dough. A full macadamia nut is a big chunk in the cookie, and I like getting little bits throughout the dough.
- If you are chopping the nuts, you can use a knife, or place the nuts in a freezer bag and give them a few good whacks with a skillet to crush them a bit (my preferred method).
- These cookies make great gifts, especially as a nice homemade treat for the holidays. Great to share with neighbors, your mail carrier, teachers, or librarians… anyone you appreciate daily.
Nutrition estimate (for 1 serving)
Calories: 348kcalCarbohydrates: 41gProtein: 4gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.4gCholesterol: 47mgSodium: 39mgPotassium: 101mgFiber: 1gSugar: 27gVitamin A: 345IUVitamin C: 0.1mgCalcium: 45mgIron: 1mg
*Please note, all nutrition content is estimated based on the ingredients we used in our kitchen. It will vary based on your ingredients. Always check your nutrition labels to verify your nutrition content and sodium amounts.
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