chewy white chocolate chunk cookies

I don't know about you but my sugar intake has increased big time since social distancing began. With no gym to burn off those excess calories, I've been doing some online work-outs at home but seriously they won't be able to reverse the damage that's been done.

When visiting friends, I always like to bring some home made goodies with me. I made these cookies a few weeks ago but social distancing put an end to that visit so there I was, left with a tin filled with biscuits. 

I've been nibbling on them for a few weeks now and I can assure you they keep really well in an airtight container. If the recipe looks a little familiar to you, it's because I adapted the Liz Prueitt gluten free chocolate chip cookie recipe. The recipe is really versatile so use whatever you can get your hands on.

Here’s the recipe for you. For all my recipes I use a 250ml cup and a 20 ml tablespoon, unsalted butter and 60g eggs. My oven is a conventional gas oven so if your oven is fan forced you may need to reduce the oven temperature by 20ºC.

Chewy white chocolate chunk cookies – makes about a dozen
¾ cup plain flour
¼ cup almond meal
½ tsp bicarbonate soda
pinch salt
40g softened cream cheese
½ cup brown sugar
1 tbs milk 
1 tsp vanilla essence
100g unsalted butter, melted
1 egg
85g white chocolate cut into 1 cm chunks
75g toasted macadamia nuts, coarsely chopped
25g unsweetened coconut flakes
Sea salt flakes

In a large bowl, combine the flour and almond meal with the bicarb soda and salt. In a separate bowl mix the softened cream cheese with the brown sugar, milk and vanilla extract. Stir in the egg then add the cream cheese mixture to the flour. Stir through the white chocolate pieces, the nuts and the coconut flakes. Place in the fridge overnight.

The following day, line 2 baking trays with baking paper. Preheat oven to 190°C. Scoop out tablespoons of the dough, sprinkle each cookie with sea salt before lightly flattening each cookie. Bake for about 10 minutes, firmly banging the tray halfway through the baking time to flatten the cookies. Place the tray on a cooling rack. Let cool completely before storing in an airtight container.

These are so easy to make and taste pretty good as well.

See you all again next week with some more baking from my kitchen.

Bye for now,



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