Keto White Chocolate Macadamia Nut Cookies

Love keto cookie recipes? Try my keto peanut butter cookies, keto almond cookies, and keto chocolate cookies next. I’m not proud to admit this, but I’ve always loved Subway’s white chocolate macadamia nut cookies. In fact, I even made a copycat recipe, but it needed a keto-friendly makeover.

Why I love this recipe

Made in one bowl. No mixers or multiple kitchen gadgets are needed. Diet-friendly. Naturally gluten-free, low-carb, dairy-free, and sugar-free. You can even make them vegan with ease. Perfect texture. They’re crisp around the edges yet soft and chewy in the center, with a perfect balance of creamy white chocolate and crunchy macadamia nuts. Bakes in 12 minutes. The cookie dough comes together in minutes, then you just have to chill the dough and pop them in the oven.

Ingredients needed

Cashew butter. Smooth and drippy cashew butter. Aim to find a brand that does not contain any sugar. If your cashew butter contains salt, omit the additional salt in the recipe. Granulated sweetener of choice. I prefer using allulose, but monk fruit sweetener and a keto brown sugar will also work. Eggs. Room temperature eggs are best. If they’re not room temperature, gently place them in a bowl of lukewarm water for 5 minutes before using. Salt. Just a pinch to bring out the sweetness of all the other ingredients. Baking soda. Helps keep the cookies thick and helps them from overspreading. White chocolate chips. Either store bought ones or you can use homemade sugar free white chocolate. Macadamia nuts. Unsalted and raw macadamia nuts that have been roughly chopped.

How to make keto white chocolate macadamia nut cookies

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 1- Make the cookie dough. In a large mixing bowl, combine cashew butter, sweetener, baking soda, salt, and egg. Once combined, fold in the white chocolate chips and chopped nuts. Step 2- Shape and chill. Using your hands, form 12 dough balls and place them on a baking sheet lined with parchment paper. Cover the sheet and refrigerate for 45 minutes. Step 3- Bake. Remove the plastic wrap from the baking sheet, place it in the oven, and bake for 10-12 minutes or until the edges begin to golden. Step 4- Cool. Remove the cookies from the oven and let them cool on the cookie sheet briefly, then transfer them to a cooling rack to finish cooling.

Recipe tips and variations

Freeze the dough. When I want to make these cookies later, I’ll make the dough, shape the cookies, and freeze them for up to 2 months. Then, I’ll just add an extra 3-4 minutes to the baking time. Swap the nut butter. If you don’t have cashew butter, any smooth or drippy nut or seed butter will do. I’d suggest avoiding peanut butter or almond butter, as those flavors can be a bit overpowering. Make them vegan. Swap the egg for 1 flax egg, which you make by combining 3 tablespoons of water with 1 tablespoon of flax seeds. Top the cookies. Reserve some of the chocolate chips and nuts to top the cookies with.

Storage instructions

To store: These cookies will keep at room temperature, covered in an airtight container, for up to 2 weeks. If you’d like the cookies to stay fresher longer, refrigerate them, and they’ll stay fresh for up to 4 weeks. To freeze: Place leftover cookies in a ziplock bag and freeze them for up to 6 months.