A fair warning, this post is anything but healthy…. But hey! Sometimes a girl just want a Cookie!!! And these White Chocolate Macadamia Oatmeal Cookies definitely fills the cookie shaped cravings I have been having lately. And I’m telling you that the smell that has been in the house lately, while I have been figuring out this recipe, has been divine.

Cookies are not something I have had a lot over the past 1 1/2 year. I bought a bag of small chocolate chip cookies from a local baker about a year ago, I ate one little cookie and it sent me straight to bed for 2 days….. After that I was clearly cured of the cookie cravings 😉 But now that I figured out that I tolerate quail eggs (chicken egg allergy here), I thought it was time to get some cookies baking 🙂

This recipe is gluten free and flour free, but nut grain free, since I added (gluten free) rolled oats to the mix. This gives the cookies a great texture. If you are grain free, you can try to replace the oats with some shredded coconut, or tiger nut flakes. Please note that I have not tested any of these replacements. If you do test out one of these ideas, please let me know how it goes, and it would be great if you could share your findings in the notes below 😀

The recipe for these White Chocolate Macadamia Oatmeal Cookies, are really quit simple. First turn on your oven to 180 °C (355 °F), hot air. Then chop up your add ins, in this case macadamia nuts and white chocolate. Mix your “dry” ingredients together, (gluten free) oats, baking soda, vanilla powder and salt, and set aside. The salt is really important, definitely don’t skip it. It really balances out all of the sweet stuff going on in this recipe 😉

Now, mix together macadamia nut butter, the coconut sugar and the eggs. Give them a good whisk, in order to incorporate the sugar with the nut butter and eggs. In the beginning it will look like a thick paste, but if you keep going, the dough will stop sticking to the wall of the bowl, and come together to form a ball (see picture below). Then add in the “dry” ingredients and fold in, make sure it is well incorporated. And last (but not least ;)) fold in the add ins 🙂

Now, either scoop out the dough with a teaspoon and place on a baking sheet lined with grease proof paper. Or if you want to make sure that the cookies are “perfectly” round, you can roll the dough into small balls instead 😉 I did the ball rolling thing once, and honestly I can’t bothered to do it again…. the cookies turns out just fine with going through the extra hassle of trying to make them perfectly round.

Bake the cookies for 8-10 minutes in the preheated oven. Keep and eye on them, you want them to slightly brown, but not burn. Note the longer you bake them, the crispy they become. These got about a minute too long in the oven, so they turned out a bit on the too crispy side. I prefer them crispy on the outside, and chewy on the inside. The time required in the oven, really depends on your oven and the size of your cookies. So keep an eye on them. When they reach the decided color, remove them from the oven. Let them sit on the oven plate for 2 minutes, before moving them to a wire rack to completely cool down. Do yourself the favor of waiting with eating them until they are completely cooled down. Enjoy your cookie moment o/

White Chocolate Macadamia Oatmeal Cookies

Author: Tania Surrow Larsen, The Histamine Friendly Kitchen
Prep Time: 20 mins
Cook Time: 9 mins
Total Time: 29 mins
Yield: ca. 15 cookies

Description

Super yummy white chocolate chip cookies. Histamine Friendly and gluten free.

Ingredients

1/3 cup (gluten free) rolled oats (ca. 40 g)
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp vanilla powder (optional)
1/2 cup macadamia nut butter (ca. 130 g)
1/3 cup coconut sugar (ca. 50 g)
3 quail eggs (or a small chicken egg)
1/3 cup white chocolate “chips” (ca. 50 g)
1/3 cup macadamia nuts (ca. 50 g)

Instructions

Turn on your oven to 180 °C (355 °F), hot air.
Chop up your add ins, in this case macadamia nuts and white chocolate.
Mix your “dry” ingredients together, (gluten free) oats, baking soda, vanilla powder and salt, and set aside.
Now, mix together macadamia nut butter, the coconut sugar and the eggs. Give them a good whisk, in order to incorporate the sugar with the nut butter and eggs. In the beginning it will look like a thick paste, but if you keep going, the dough will stop sticking to the wall of the bowl, and come together to form a ball (see picture above).
Then add in the “dry” ingredients and fold in, make sure it is well incorporated.
And last (but not least ;)) fold in the add ins.
Now, either scoop out the dough with a teaspoon and place on a baking sheet lined with grease proof paper. Or if you want to make sure that the cookies are “perfectly” round, you can roll the dough into small balls instead. I did the ball rolling thing once, and honestly I can’t bothered to do it again…. the cookies turns out just fine without going through the extra hassle of trying to make them perfectly round.
Bake the cookies for 8-10 minutes in the preheated oven. Keep and eye on them, you want them to slightly brown, but not burn. When they reach the decided color, remove them from the oven. Let them sit on the oven plate for 2 minutes, before moving them to a wire rack to completely cool down. Do yourself the favor of waiting with eating them until they are completely cooled down. Enjoy your cookie moment o/

Resources:

To make things a bit easier for you I found the links to the products (or similar products) I used in this recipe.

In all disclosure the link to amazon above are affiliate links, which means that if you click on to the product in question and buy it, I get a small commission. This will hopefully help me to cover some of the costs to running this blog. However, this does not cost you anything additional when you order through one of these links.