Coconut Oil White Chocolate Macadamia Nut Cookies

• Vegetarian

• Refrigerated

  • 1 Egg yolk, large

• Baking & Spices

  • 3/4 cup All purpose flour, white
  • 1/2 tsp Baking soda
  • 1/4 cup Brown sugar, light lightly packed
  • 1 tsp Vanilla extract
  • 1/4 cup White chocolate chips
  • 1/4 cup White sugar

• Oils & Vinegars

  • 1/3 cup Coconut oil

• Nuts & Seeds

  • 3 tbsp Macadamia nuts

Found on chelseasmessyapron.com

Description

Directions

• In a large microwave-safe bowl, melt the coconut oil in the microwave. Measure to make sure you have a full 1/3 cup.
• With a spoon or a whisk, whisk in the brown sugar, white sugar, and vanilla extract (scale down or up to taste preference - I like a strong vanilla flavor) with the melted coconut oil.
• Stir until completely smooth and then stir in the egg yolk. (The more yellow the yolk, the more flavor your cookies will have. Organic eggs are generally larger and more yellow which is what I used).
• Measure the flour carefully making sure not to pack in the flour. Do not press the measuring cup into the flour and then pull up - you will have too much flour. Rather, gently scoop flour in and shake off the excess.
• Stir in the flour and baking soda and mix well. The dough should pull away from the sides of the bowl. (If not, add a bit more flour until a good dough is formed).
• Knead the white chocolate chips and macadamia nuts.
• Place the dough in an airtight container and in the fridge for at least 45 minutes to an hour.
• When ready to bake, set the oven temperature at 325 degrees.
• Roll small balls of dough that are even and bake for 8-10 minutes or until lightly golden brown on top. Slightly under-baking these cookies will yield extremely soft and chewy cookies.
• Allow the cookies to continue to bake on the cookie sheet for 3 more minutes before removing to a cooling rack.