Healthy White Chocolate Macadamia Shortbread Cookies

Healthy White Chocolate Macadamia Nut Cookies

My older sister is completing her summer internship next week, and then in a short three days she will be returning to school to complete her final, senior year in university.  Congrats V!  Since she is so busy and lives an hour away, she can only visit every few weeks or so.  And even though she isn’t a sweet tooth (I guess it’s not the dominant gene in my family), I know she can’t resist a couple of desserts:

One, Tiramisu

Two, White Chocolate Macadamia Cookies

Since Tiramisu is a daunting task for a healthy baker (EDIT:  I actually healthified it!), I chose to make the cookies instead.  Plus, she can bring cookies home or to work without any spilling or Ladyfingers turning soggy.  I’ll put “white chocolate” in quotations because I used cacao butter in the recipe to provide the chocolate flavor instead of real white chocolate for two reasons:

One, my sister doesn’t like how sweet white chocolate is.

Two, I wanted to make a sugar-free cookie…

And I can’t find a storebought white chocolate that’s not full of sugar.  But that didn’t get me down, I successfully healthified her favorite cookies without making them taste healthy at all!

Healthy White Chocolate Macadamia Nut Cookies

These Healthy White Chocolate Macadamia Cookies are chewy, buttery and sweet just like regular shortbread cookies, except these have wholesome ingredients and nutritional benefits.

Healthy White Chocolate Macadamia Shortbread Cookies (sugar-free, gluten-free, vegan)

Prep Time: 25 minutes

Cook Time: 12 minutes

Yield: ~15 cookies

Healthy White Chocolate Macadamia Shortbread Cookies (sugar-free, gluten-free, vegan)



  1. Preheat the oven to 350 degrees Fahrenheit and line a cookie sheet with parchment paper, set aside.
  2. In a small bowl, stir together the almond milk and flax and set aside.
  3. In a large bowl, stir together the melted cacao butter, macadamia butter, vanilla paste, butter extract and stevia.
  4. In a medium bowl, whisk together the erythritol, rice flour, quinoa flour, xanthan gum, baking powder+soda and salt.
  5. Heat almond milk/flax mixture for 25 seconds, or until warm, then pour over the cacao/macadamia mixture (it should look similar to pudding; feel free to add 1 tsp of vanilla paste/extract here)
  6. Add the dry to wet while stirring (the dough should look moist/crumbly, but able to compress into a ball if you tried; feel free to fold in some chopped macadamias)
  7. Use a cookie scoop to scoop the dough. Drop on prepared cookie sheet about 2-3" apart. Flatten the cookies with a piece of wax/parchment paper and press the cracks that form on the edges together. Bake for ~12 minutes, or until edges begin to brown. Transfer to a wire cooling rack to cool.


I have seen people use cocoa butter and coconut oil interchangeably but I have not tried that. If you use coconut oil, add chopped white chocolate to the batter (please use all natural white chocolate)

Store in an airtight container at room temp for max 3 days. Although these keep for a few days, they have the best texture the day of baking.

This recipe is: sugar free, gluten free, vegan, eggless!

Oh, and if you like dough ball cookies feel free to skip the annoying cookie-flattening step:

Healthy White Chocolate Macadamia Nut Cookies

I honestly like these so much better.  They’re adorable!  Most importantly, my sister loved the cookies in both forms.  Also important, she didn’t notice the three missing cookies that I ate before she arrived  ;-)

3 comments on “Healthy White Chocolate Macadamia Shortbread Cookies

  1. I’ve been looking for a healthier alternative to regular shortbread cookies! I’ll have to try these!

  2. me too, I’m wanting to make a lavender shortbread ‘healthified.’

  3. Totally addicted to your pics and recipes, trying some out this weekend. I also linked back to you as a Beautiful Blogger! Thanks for all the goodies!

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