Coconut White Chocolate Macadamia Nut Protein Cookies are a healthy high-protein tropical treat to satisfy your cookie craving.
Whew, that title is a mouthful! But THESE COOKIES, guys!
Last week I had a bizarre craving for white chocolate macadamia cookies. Which is weird because as much as I like cookies, I rarely crave them. And certainly not white chocolate macadamia cookies. But the day after I was dying for one, I just stumbled across a Lenny and Larry white chocolate macadamia nut cookie. And it was good. Solid. But a little too “health cookie.”
So I decided to make my own that would taste a little richer and more cookie like.
And I am SO FREAKING HAPPY with these! I obviously used my new Tone It Up coconut protein powder I was raving about on my Loving Lately post.
These coconut white chocolate macadamia nut protein cookies are more rich than sweet, which I find super satisfying as a treat. But if you want a cookie that’s just healthier than normal, you can just double the sweetener and enjoy the best of both worlds (the two worlds in that scenario being healthy living and cookies.)
Soooo let’s just get right to the recipe.
- 2/3 C cashew butter
- 2 eggs
- 1/4 C maple syrup*
- 2 t vanilla extract
- 1/3 C flaked coconut
- 1/3 C macadamia nuts
- 1 C coconut protein powder
- 1 C almond flour
- 1/3 C white chocolate chips
- *You can double this if you want sweeter cookies. The dough will only be slightly softer and will still bake the same as the original recipe.
- Preheat oven to 325 degrees.
- In a food processor, blend the cashew butter, eggs, maple syrup, and vanilla extract together until thoroughly combined. Then add the coconut and nuts and pulse just to break them up a little.
- Add the rest of the ingredients and blend until combined. It will clump together like a big piece of dough. If it looks like it clumped together before everything was combined, then use a spoon to spread it apart and blend again.
- Roll mixture into 12 equal balls and slightly flatten them to form a cookie shape. Place them on a baking sheet lined with parchment paper. They do not spread out, so don't worry about spacing them very far apart.
- Bake for 20 minutes. Allow to cool.