Ingredients
- ½ cup Plenty Macadamia Oil
- ¾ cup brown sugar
- ¼ cup white sugar
- 1 egg
- 2 tsp vanilla bean paste or extract
- 1½ cups plain flour (or GF plain flour)
- ½ tsp baking soda
- ¼ tsp salt
- 100g white chocolate bits (bits retain shape when cooked)
- ½ cup chopped, roasted macadamias
- Flaky salt for topping (optional)
Method
- In a bowl, whisk together macadamia oil.
- Add egg and vanilla; whisk to combine until glossy.
- Fold in flour, baking soda, and salt until just combined.
- Stir in white chocolate and macadamias
- Chill for 1hour to overnight (see note below)
- Preheat oven to 175°C. Line a baking tray.
- Scoop dough balls onto tray, leaving room to spread.
- Sprinkle with flaky salt if using.
- Bake 10–12 mins until edges are golden and centres still soft.
- Cool on tray for 5 mins before transferring to rack.
How long to chill? 1 hour = improved handling + reduced spread. Overnight (8-12 hrs) = best flavour + chew!
Looking for some fresh flavour inspiration? Download Plenty’s best dressings collection and discover new favourites that’ll take your meals to the next level.
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