{Just Slightly} Healthier White Chocolate Chip Macadamia Lemon Cookies

I really mean that. Just slightly healthier. I love the butter and cream cheese, the white chocolate chips, all the things that make these cookies so tasty. And I am not giving them up. No sir.

But, I did switch out the brown sugar for coconut palm sugar. So there you are. A little bit less refined sugar for your cookie eating self. I love how easy it is to use coconut palm sugar in place of brown sugar. They are very similar although the coconut palm sugar is much drier. But it still gives a great sweet flavor to whatever you use it in(look here, here, and here for more recipes that use this sugar).

I added lemon oil to these cookies to give them a little twist on the classic macadamia white chocolate chip. Soft and chewy and full of texture, these cookies never disappoint. And this is coming from someone whose biggest challenge is cookies.

Yep, it’s true. Cookies have always been my downfall. The one thing I’m fantastic at screwing up. Cookies. Probably the easiest thing to bake. Oh well. We all have our own cooking Achilles Heel. Cookies are mine. So I love these, because when I make them they turn out great!

——a little tip——

As soon as your cookies are cool enough to move off of the pan(but still very warm) place them all together in a ziploc bag or airtight container, placing a sheet of plastic wrap or waxed paper in between each layer to keep them from sticking. This will guarantee that your cookies will be soft and chewy, even if they were a little overcooked.

{Just Slightly} Healthier White Chocolate Chip Macadamia Lemon Cookies

 

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Serves: 30-36 cookies

Ingredients

• 2 C. Flour
• ½ t. Baking Soda
• ¼ t. Salt
• 1 t. Cornstarch
• 4 oz. Butter, softened
• 4 oz. Cream Cheese, softened
• ½ C. Granulated Sugar
• 1 C. Coconut Palm Sugar
• 1 Egg
• 8 drops Lemon Oil
• 1 C. Macadamia Nuts, chopped
• 1 C. White Chocolate Chips

Instructions

1. Place the flour, baking soda, cornstarch, and salt in a mixing bowl. Whisk together and set aside.
2. With an electric mixer, beat together the butter, cream cheese, and both sugars until light and creamy.
3. Scrape down the sides of the bowl.
4. Mix in the egg and lemon oil and scrape the sides of the bowl again.
5. Add the reserved dry ingredients and mix until just barely combined.
6. Add the macadamia nuts and white chocolate chips and mix on a low speed until just distributed. Do not overmix.
7. Pre-heat the oven to 300 degrees.
8. Line 2 baking sheets with parchment paper. Place scoops of dough(about 2 T. each) on the baking sheet, 2 inches apart.
9. Bake for 11-13 minutes. Do not overcook! cookies should be quite soft when pulling out of the oven, almost underdone looking(12 minutes was perfect for mine).
10. Cool and store in an airtight container.

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