Low Carb White Chocolate Macadamia Nut Cookies

Low Carb White Chocolate Macadamia Nut Cookies 

1 1/2 cup almond flour 

1/4 cup coconut flour 

1/4 teaspoon salt 

3/4 cup unsalted butter, softened 

1/2 cup Keystone Pantry Allulose 

1/2 cup Keystone Pantry white Chocolate Chips 

1/2 cup chopped macadamia nuts 

1 teaspoon vanilla 

Low Carb White Chocolate Macadamia Nut Cookies Directions 

Step 1: 

Sift dry ingredients 

Sift or whisk together almond flour, coconut flour, and salt in a small bowl. Set aside. Sifting the flours creates a fine, delicate cookie texture. 

Step 2: 

Cream butter and sweetener 

Cream together butter, Allulose and vanilla extract in a medium bowl using an electric mixer. 

Step 3: 

Mix it all 

Slowly add in dry ingredients while mixing. Mix until combined. Mix in the white chocolate chips and macadamia nuts. Refrigerate dough for 30 minutes to allow flavors to meld together and prevent the butter from spreading while baking. 

Step 4: 

Roll and flatten 

Preheat oven to 350 degrees. Pinch off a tablespoon of cookie dough or use a cookie scoop and roll into a ball. Place ball on a parchment lined baking tray and press down flat to form a cookie shape. Repeat with remaining dough, spacing around an inch apart. 

Step 5: 

Bake and cool 

Bake at 350 degrees for 6-8 minutes or until the edges of the cookies begin to brown slightly. Remove from the oven and let cool on the baking tray for 3-5 minutes before transferring to a cooling rack.