Made using pulp from Macadamia nut milk.

When I started this way of eating, I never dreamed I would ever have cookies again! Let alone WHITE CHOCOLATE! So, to say I am excited is an understatement!

My husband, and boys bought me an Almond Cow for my birthday a couple weeks ago. I have wanted this guy for a while! In short, you can use this machine to make all kinds of nut milks, and creamers. (Click the link above for a starter set referral code and we will both receive a discount. 😉 ) I will try to do a post soon on the Almond Cow, but I was so excited about these cookies I had to share now.

There are many things I love about this machine, but one is that there is no waste! You can use whatever nut pulp you have in other recipes or simply dry it and make flour out of it. So I was getting a little bit of a stash of pulp in my fridge that I needed to figure out what to make with it.

I made these crackers from it doesn’t taste like chicken and let me tell you I think these things taste just like Cheez it’s! These will become a regular I am sure! I also loved using them as “croutons” on my salad!

When I found dairy free white chocolate chips and I had made macadamia milk…I just had to try to come up with a recipe for one of my old favorites! Let me add though…I intend to attempt making my own white chocolate. While I will use these in a severe pinch I try to steer clear of Cane Sugar…even if it’s pure. But until I get that perfected, I will use these. I will just limit how many of them I eat. (Freezer stash!) (I could not find a link on Amazon, but I found Tollhouse white chocolate chips that are dairy free at Walmart.)

Also, for this recipe I also used a Paleo flour mix that I got from Thrive Market. I love Thrive for many reasons, one of them being having healthy food delivered right to my door! Click this link for a referral code! The flour is a blend of almond flour, tapioca starch, cassava flour, and coconut flour.

These cookies are so good! I hope you enjoy them as much as I did! I am easily amused though! I also figured out how to attach a printable recipe card to my blog posts! Hopefully this will make things a little easier for you all as well! But don’t forget to come back for more! 😀

Macadamia White Chocolate Chocolate Chunk Cookies

Recipe by Tracy KegleyCourse: DessertCuisine: cookies

Servings

24

servings

Prep time

15

minutes

Cooking time

10

minutes

Total time

55

minutes

These cookies are made using leftover macadamia nut pulp from macadamia nut milk.

Ingredients

• 1/4 cup ghee melted/softened

• 1 egg

• 3/4 cup coconut sugar

• 2 teaspoons vanilla

• 1 Tablespoon Arrowroot powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon sea salt

• 1 cup Thrive Paleo flour mix

• 1 batch* macadamia nut pulp, dried**

• 1/2 cup white chocolate chips (TollHouse has an allergy version…that is dairy free)

• 1/4 cup dark chocolate chunks

Directions

• Melt or almost melt the ghee over low heat. Pour into a mixing bowl.
• Add the egg, sugar, and vanilla and mix well.
• Add the dry ingredients and mix until well blended.
• Stir in the baking chips.
• Refridgerate for 30-60 minutes.
• Preheat oven to 350*.
• Line a baking sheet with parchment paper or silicone baking mat. Drop cookie dough in 1″ balls, spacing about 2″ apart.
• Bake for 7-10 minutes.
• Cool for 5 minutes. Enjoy!

Notes

• *1 batch = about 1 cup of pulp from making 1 batch of macadamia milk in your Almond Cow.
• **Also, drying is easy. Just dump the pulp on a towel, fold the towel over the top. Press it a bit, let “dry” wrapped in the towel for about 15 minutes