Low-Carb White Chocolate Macadamia Nut Cookies (THM-S)

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Prep Time 15 minutes
Cook Time 15 minutes
Course Dessert
Cuisine THM-S
Servings 12 Cookies


  • Whisk
  • Medium Bowl
  • Cookie Sheet
  • Parchment Paper or Slipmat
  • Medium Saucepan
  • Measuring Spoons
  • Measuring Cups


  • 1/2 cup THM Baking Blend
  • 1/2 tsp baking powder
  • 1/8 tsp baking soda
  • 1/2 tsp salt
  • 1 TBS THM Just Gelatin
  • 1 cup Choc-Zero White Chocolate Chips (or any other sugar-free white chocolate chips)*
  • 1/2 cup Macadamia Nuts
  • 1/2 cup THM Erythritol or 1/4 cup THM Gentle Sweet
  • 5 TBS plus 1 tsp. butter
  • 1 tsp vanilla extract
  • 1 egg


  • Pre-heat oven to 350°.
  • Line cookie sheet with parchment paper or slipmat.
  • Add Baking Blend, baking soda, baking powder, gelatin, and salt into a bowl and whisk.
  • Add macadamia nuts and chocolate chips and mix together. *
  • Melt butter in a medium saucepan on stovetop over medium heat.
  • After butter has melted, remove saucepan from heat and stir the sweetener into the melted butter, and allow to cool.
  • Add egg and vanilla extract into the cooled, sweetened melted butter mixture and stir.
  • Gradually add the dry ingredients to the butter mixture, mixing well.
  • Drop dough onto prepared cookie sheet by rounded tablespoons.
  • Allow a generous amount of space between each cookie as they spread quite a bit.
  • Bake for 10 to 15 minutes or until lightly browned.
  • Allow to cool completely and enjoy!


** If using Bake Believe White Chocolate Chips, use half of the chips in the batter, and place the remaining chips on the cookies immediately after removed from oven. 
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