These keto white chocolate macadamia cookies are soft, chewy, and studded with sugar-free white chocolate chips and crunchy macadamia nuts! One bowl, 6 ingredients, 12 minutes.
In a large mixing bowl, combine your cashew butter, sweetener, baking soda, salt, and egg, and mix until combined. Fold through the white chocolate chips and macadamia nuts.
Using your hands, form 12 balls of dough and place them on a lined baking sheet. Cover the sheet and refrigerate for 45 minutes.
Preheat the oven to 180C/350F. Once hot, remove the plastic wrap from the baking sheet and place it in the oven and bake for 10-12 minutes, or until the edges are just beginning to go golden.
Remove the cookies from the oven and let them cool on the sheet completely.
Notes
TO STORE: Cookies will keep at room temperature, covered, for up to 2 weeks. If you'd like the cookies to keep longer, refrigerate them and they will keep well for up to 4 weeks. TO FREEZE: Place leftover cookies in a ziplock bag and store them in the freezer for up to 6 months.