The holidays are a time for baking and I’m always looking for new cookie recipes to try. I’ve recently seen tons of cookies with dried cranberries but in my house, we’re big dried cherry fans. They’re bigger, juicier, and more flavorful than cranberries so wherever I can substitute, I do!
White Chocolate Cherry Macadamia Nut Cookies
Makes 20-24 Cookies
Adapted from Brown Eyed Baker
1/2 cup unbleached cake flour [I use King Arthur]
1/8 cup vanilla protein powder [I use PlantFusion]
1/4 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
1/4 cup Brummel & Brown
1/4 cup xylitol* [You can sub regular white sugar or other sugar substitute]
1/4 cup demarara sugar* [You can sub regular dark brown sugar]
1 egg white
1/2 tsp vanilla extract
1/2 cup rolled oats
1/4 cup white chocolate chunks [I use Ghirardelli White Chocolate]
1/4 cup macadamia nuts, chopped
1/2 cup dried cherries
*These ingredients can be found on iHerb.com. Use code ZAF482 to receive $5 off of your first order.
Preheat oven to 350°F. Line 2 baking sheets with parchment paper or silpat and set aside.
In a medium bowl, mix flour, protein powder, baking powder, baking soda, and salt and set aside.
In a large bowl, cream Brummel & Brown, xylitol, and demarara sugar until light. Add egg white and vanilla extract and mix until well combined. Slowly add in the flour mixture and mix until just incorporated. Finally, gently fold in oats, white chocolate chunks, macadamia nuts, and dried cherries.
Roll dough into 1″ balls, place on baking sheets, and flatten tops just a little. Bake about 12-14 minutes until slightly browned, turning halfway through. Let cool on the baking sheet for a couple minutes and transfer to a wire rack to cool completely. Enjoy!
75 Calories / 3g Fat / 9g Carbs / 1g Fiber / 4g Sugar / 2g Protein
Food for Thought
What is your favorite holiday cookie?