Comments on: Keto White Chocolate Macadamia Nut Cookies 🍪 gluten free

By: Junebeatle

Junebeatle — Wed, 28 Oct 2020 15:24:45 +0000

These were awesome! And mine turned out cripsy, I followed everything to the letter except coconut flour because I didn’t have it & subbed tiger nut flour instead. The tip in flattening the cookies made all the difference.

My husband who dislikes any non-sugar sweetener and can always tell if one’s been used, didn’t detect it in these babies

By: Paulina Vallin

Paulina Vallin — Sun, 12 Jul 2020 14:17:01 +0000

THE BEST WHITE/ CHOCOLATE CHIP RECIPE
I put all my sugar free chocolate chips in the freezer and this time I used Lillys White Chocolate chips Which did a great job, I did added some to the dough and then around the 6’min I sprinkled more on top of each cookie, to my surprise the ones I added to the dough were still intact! Delicious cookies!

By: Cheryl Ethridge

Cheryl Ethridge — Thu, 07 May 2020 21:01:12 +0000

In reply to Lindsey Gilbert. I am also confused regarding this and didn’t see an answer. I’m going to make them soon. Do I freeze less time for chewier cookies? Thanks

By: Keisha

Keisha — Sun, 16 Feb 2020 01:13:49 +0000

I use the chiczero sugar free white chocolate chips they are bomb in this recipe and I use Anthony’s erythriol. All came out perfectly. Thanks Paula you rocking it. Bra the chocolate chip ones are bomb too😊

By: Paola van der Hulst

Paola van der Hulst — Mon, 20 Jan 2020 17:35:38 +0000

In reply to Cristina. Hi Cristina! I would suggest pre-flattening them more. Erythritol can vary between brands, and some with added inulin tend to spread even less in my experience. When I'm testing out a new cookie recipe, I also generally like to bake a few cookies some more flattened than others to see which outcome I prefer. Hope this helps!

By: Cristina

Cristina — Sun, 19 Jan 2020 01:49:03 +0000

Hi Paola, these cookies are outstanding the only thing is I couldn’t get the texture right. I was going for a ‘chewier’ cookie, so I made sure to use erythritol as suggested. I pre-flattened them somewhat (I didnt make them too flat bc I expected they would spread a bit while baking) but they came out cakey. Maybe I didn’t flatten enough? Any feedback is most appreciated. Thank you for all your hard work, love all your recipes xo!

By: Lisa

Lisa — Tue, 12 Nov 2019 09:11:58 +0000

In reply to Paola van der Hulst. So yesterday was my birthday and I went with these white chocolate macadamia nut cookies for my bday selection. I got a late start not realizing I had to wait for the erythritol to recrystallize. No matter. I baked six cookies and have been taste testing at various stages of coolness. YUM In fact, it's 4am and I've just snuck down for another taste So happy. Thanks Paola I'd still like to figure out how to get them crispy. They're on the thin, cakey side now.

By: Lindsey Gilbert

Lindsey Gilbert — Sat, 26 Oct 2019 06:29:48 +0000

Hi there, I love all your recipes but this one had me a little confused as the tips say "for crispier cookies, use dough at room temp" but then in the method part you say to freeze it for 15mins. Do I just use the dough straight away or freeze as instructed then don't put into oven until they come back to room temperature Thanks xx

By: Heather Hinson

Heather Hinson — Fri, 25 Oct 2019 22:15:13 +0000

In reply to Paola van der Hulst. Honestly Paola I think Choczero is hands down the hightest quality chocolate available. I am not in any way affiliated with them so this is just my own personal experience. Their dark versions are perfect, the milk chocolate has a lovely creamy milk note to it with an almost caramelly taste. Its delicious. Their barks are so good I keep them on the top of the cabinet or I would eat an entire bag in a day. If you like Ferrero Rocher you MUST get the Milk Chocolate hazlenut bark. Their syrups are not overly sweet so I dont use them for sweetening beverages. Maple is the perfect pancake syrup. Their chocolate is more like a fudge topping and is perfection. I am so gosh dang excited over the white chips that I have been stalking the website since I Missed out on the first batch. I am SO glad to hear you are getting a package from them. I hope they send you one of EVERYTHING!!! I know you will love their stuff and I cant wait to see what you come up with using it!!!! Love your blog and think you are just the best.

By: Shelly Guidotti

Shelly Guidotti — Sun, 20 Oct 2019 21:13:20 +0000

I really want to try these cookies but can you tell me by using the alcohol sweetener (erythritol) speaking as someone who is sensitive to sorbitol, will it react negatively in the digestive system the same way?

I hope not because I REALLY want to try these out!