Ingredients
Units
Scale
- 2 cups almond flour
- 2 tbsp whey protein powder (plain or vanilla)
- 1 tsp baking powder
- 1/4 tsp xantham gum
- 1 tsp salt
- 11 tbsp unsalted butter, melted
- 3/4 cup brown sugar substitute
- 1/2 cup white sugar substitute
- 1 egg + 1 egg yolk
- 2 tsp vanilla
- 1/2 cup sugar-free white chocolate chips
- 1/2 cup macadamia nuts, chopped
Instructions
- Whisk the flour, whey protein powder, baking powder, xanthan gum and salt together in a large bowl. Set aside
- In a medium bowl, whisk the melted butter, brown and white granulated sugar substitute together until no lumps remain. Whisk in the egg, then the egg yolk. Finally, whisk in the vanilla extract. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft, yet thick. Fold in the sugar-free white chocolate chips and chopped macadamia nuts. They may not stick to the dough because of the melted butter, but do your best to combine them. Cover the dough and chill in the refrigerator for 2-3 hours or up to 3-4 days.
- Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes.
- Preheat oven to 325°F (163°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
- Roll the dough into balls, about 1 heaping tablespoons of dough each. Roll the cookie dough balls to be taller rather than wide, to ensure the cookies will bake up to be thick. Place 12 balls of dough onto each cookie sheet. Press a few more chocolate chips/chunks on top of the dough balls for looks, if desired.
- Bake the cookies for 12-13 minutes. The cookies will look very soft and under baked. They will continue to bake on the cookie sheet. Allow to cool on the cookie sheet for 10 minutes before transferring to a wire rack to cool completely.
- Cookies stay fresh covered at room temperature for up to 1 week.
Notes
- make sure the cookies are still fairly cold when you place them in the oven; otherwise, some of the butter will leak from the cookies
- I used a small cookie scoop and got about 28 cookies - Feel free to make large cookies but just be aware that they will need to be baked longer
- Using a Silpat mat will help to keep the cookies from browning on the bottom too fast
- Prep Time: 5 minutes
- Chill Time: 2-3 hours
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American, Holidays, Fall, Halloween, Thanksgiving
- Diet: Gluten Free
Nutrition
- Serving Size: 1 small cookie
- Calories: 109
- Sugar: 0.5
- Fat: 8
- Carbohydrates: 2.4
- Fiber: 0.5
- Protein: 2
