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Cranberry, White Chocolate Chip and Macadamia Cookie Recipe

Cranberry, White Chocolate Chip and Macadamia Cookies

Rebecca Huff
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Ingredients
  

  • 1 block Kerrygold butter or 1 cup butter of choice, softened
  • 1 cup coconut sugar
  • 1/2 cup cane sugar
  • 2 eggs or Neat egg substitute - see blogpost photos
  • 1 Tablespoon vanilla extract or you could use orange extract if you have it - that's my favorite
  • 3 cups flour can also use gluten free baking flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 - 1 cup cranberries we used julienned
  • white chocolate chips
  • handful macadamia nuts chopped

Instructions
 

  • Preheat oven to 350 degrees Fahrenheit
  • Mix butter and both sugars on medium speed for 1 minute
  • Add eggs or egg replacer and extract, mix 1 minute
  • Sift together flour, baking soda, and salt then add to mixture about half a cup at a time, adding more each time the mixture becomes mixed well. Mix just until blended together, don't over mix or the cookies may be tough.
  • Mix in cranberries, chips, and macadamia nuts, just until combined.
  • Chill dough for 10 minutes in fridge.
  • Drop onto silicone baking liner or parchment paper on baking sheet.
  • Bake for 10 minutes.
  • Cool on wire rack.
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