Ingredients

The following ingredients have 4 Servings
  • 1 1/2 cups almond flour
  • 1/2 cups shredded coconut ((can use another 1/2 cup almond flour))
  • 1 tbsp grassfed gelatin ((optional))
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup butter (softened)
  • 1/2 cup Swerve Brown
  • 1/4 cup Swerve Sweetener
  • 1 large egg (room temperature)
  • 1/2 tsp vanilla extract
  • 1/2 cup chopped macadamia nuts ((finely chopped with a few bigger pieces))
  • 1/3 cup sugar-free white chocolate chips ((see recipe notes))

Instruction

  • Preheat the oven to 325F and line two large baking sheets with silicone baking mats or parchment paper.
  • In a medium bowl, whisk together the almond flour, shredded coconut, gelatin, baking soda, and salt.
  • In a large bowl, beat the butter with the sweeteners until well combined and fluffy, about 2 minutes. Beat in the egg and vanilla until well combined.
  • Add the almond flour mixture and beat until thoroughly combined. Stir in the macadamia nuts and most of the white chocolate chips using a rubber spatula.
  • Roll the dough into 1 1/4 inch balls and place several inches apart on the prepared baking sheets (they will spread). Press down to about 1/2 inch thickness with the heel of your hand.
  • Divide the remaining white chocolate chips among the cookies and press into the tops.
  • Bake 12 to 15 minutes, until golden brown around the edges. The cookies will still be very soft. Remove and let cool completely on the pan. (If your oven cooks unevenly, you can switch the pans halfway through baking).