White chocolate was my dad’s not-so-secret love language. Whether it was Valentine’s Day, my birthday or a dance recital, he almost always had a box of white chocolates stashed somewhere for me. These days I’m more of a cauliflower pizza or steak or jalapeno poppers girl, but lately I’ve been feeling a bit nostalgic for the creamy, vanilla-infused sweetness of white chocolate.
Adapted from this paleo chocolate chip cookie recipe, these white chocolate chip cookies are perfect for dunking in a cold glass of milk. I hope you love them!
In a medium bowl, combine almond flour, arrowroot powder, white chocolate chunks, macadamia nuts, cream of tartar and baking soda.
Add egg, maple syrup, vanilla and butter to the bowl and stir until thoroughly combined.
Place dough in the fridge to chill for 20 minutes. While it's chilling, preheat the oven to 325F and line a cookie sheet with parchment paper.
When the dough is ready, scoop out a heaping tablespoon and roll the dough into a ball. It will be stick but should be firm enough to roll. Press it flat onto a baking sheet and repeat the process until all the dough is used.
Bake at 325 for 15-20 minutes, depending on how chewy/crisp you prefer your cookies. Enjoy!
Jack and I are planning to make these as a special treat for his dad next week. They look so good and white chocolate chip cookies are his favorite.
The cookies look good !!
But can you suggest anything other than chocolate please ?.
I am a white chocolate fiend! These look so good! Can I sub coconut flour or another flour? I am allergic to nuts. Thank you!!!