White Chocolate & Macadamia Nut Maple Almond Butter Cookies

Happy Friday! Happy 2nd day of fall! Happy National White Chocolate Day! Yes, there is a day dedicated to white chocolate which really seems only fair since regular chocolate gets all the attention the other 364 days of the year 😉 

I, myself, will be celebrating with a White Chocolate & Macadamia Nut Maple Almond Butter Cookie while relaying my way from Saratoga Springs to Lake Placid for the Ragnar Relay Race.  These comfort food cookies are sure to keep me fueled and my belly happy as I log all the miles.  

Speaking of comfort food, that is our Foodie Friday theme today and while I am all for the savory variety, every once in a while I do like a little bit of sweet and to me, these cookies are the perfect treat! 

These White Chocolate & Macadamia Nut Maple Almond Butter Cookies are both vegan and gluten free plus they're easy to make so you can whip them up and share for fall or anytime of year!

I actually shared the recipe for these Maple Almond Butter Cookies previously but just sans white chocolate.  I enjoyed them so much before that I figured I’d share them again but just with the addition of some chocolate blanco and OH MAN does it really take these little bites of heaven to the next level. 

I added little chunks of the white chocolate in the cookie and then drizzled just a little more on top to make them feel more like a treat and make them a bit prettier to look at.  

I might be the master of subbing ingredients and making things taste amazing but I won’t be winning any pastry chef awards anytime soon 😉 

Needless to say, if you’re looking for a slightly sweet, fall flavored treat to satisfy your taste buds that isn’t pumpkin then these are a MUST try! 

You might also like:  Egg & Avocado Recovery Wafflewich




White Chocolate & Macadamia Nut Maple Almond Butter Cookies {Gluten Free, Vegan}



  • 1/2 cup certified gluten free rolled oats
  • 1/2 maple almond butter (I used Justin’s)
  • 2 tbsp apple sauce
  • Sprinkle of sea salt 
  • 1 25 gram scoop of NuZest Vanilla Protein Powder
  • 1/4 cup dry roasted macadamia nuts 
  • 1/2 cup chopped vegan white chocolate (I used Charm School)
  • 3/4 tsp baking soda 


  1. Preheat oven to 350 degrees. 
  2. Mix all ingredients in a bowl together, reserving 1/4 cup of white chocolate for melting.
  3. Line baking sheet with parchment paper.
  4. Roll into tablespoon size balls (maybe a wee bigger) then flatten a little bit. 
  5. Place on lined baking sheet making sure to leave a some room between each.
  6. Bake for approximately 10 minutes. 
  7. While cookies are baking, melt remaining white chocolate in a microwave safe mug at 10 second intervals, stirring each time until fully melted. 
  8. Remove cookies from oven and lightly drizzle with melted chocolate. 
  9. Let cool & enjoy!

Makes 12 cookies! 😀 

Welcome back to our weekly Foodie Friday link up! I’m linking up with Farrah from Fairyburger, Esther from Chocolate Runner Girl and Jess from Hello to Fit.  Also, make sure you hop around to check out all the amazing recipes in this link up and feel free to add your recipes as well! 

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We’d love to stay in touch, here are more ways you can connect with us! :)

You might also like:  No Churn Kahlúa Espresso Vegan Ice Cream

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About me

Annmarie is a self proclaimed foodie, avid long distance runner and functional fitness coach. A DVRT Master Trainer, HKC Instructor and food allergy sufferer, she writes about strength training for runners as well as shares allergy friendly recipes for busy athletes.   She is also the owner of Strength In Motion Studio, mother of two sassy sisters and wife to a chronically busy chiropractor.   Subscribe by email for updates to get the latest workouts, advice and recipes straight to your inbox!


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