A warm chocolate chip cookie is always hard to resist. Add rich, flavorful macadamia nuts and resistance becomes downright impossible. Thankfully, these cookies are low in carbs and added sugar, so you can enjoy the indulgence without the guilt — as Charlotte of Clean Foodie Cravings, the developer of this recipe, invites us to do!
Preheat the oven to 325°F. Lightly grease (or line with parchment) two baking sheets.
In a medium bowl, whisk together the keto wheat flour, baking soda, and salt. Set aside.
In a separate bowl, beat the butter with an electric hand mixer or a stand mixer until fluffy.
Add the baking sugar alternative and continue to beat on medium speed until the mixture is lighter in color and fluffy.
Add the egg and vanilla extract and mix just until combined.
With the mixer on low, stir in half the dry ingredients. Mix in the remaining dry ingredients. Scrape the bottom and sides of the bowl and mix to recombine any sticky residue, if necessary.
Using a spoon or spatula, stir in the chocolate and macadamia nuts by hand.
Scoop heaping tablespoonfuls of dough (a level tablespoon cookie scoop works well here) onto the prepared baking sheets, spacing them 2” to 3” apart.
Bake the cookies until they just turn golden around the edges and bottoms, 12 to 16 minutes.
Remove the cookies from the oven and immediately sprinkle a little flaked salt on top of each. The cookies will be very soft when they come out of the oven, so cool them for about 10 minutes before enjoying.
Store leftover cookies. well wrapped, at room temperature for several days; freeze for longer storage.
This recipe was developed using King Arthur Baking Sugar Alternative. Using another sugar replacement or alternative, one with a different formulation, will yield different results. For best success, use the specific product called for: King Arthur Baking Sugar Alternative.
