Auntie's Oat‑Flour Macadamia Nut Cookies

Sometimes the simplest treats are the ones that feel the most special. These oat‑flour macadamia cookies came from my desire to enjoy a little “Hawaii sweetness” in a way that my needs. They’re soft, lightly sweet, and easy on digestion. A small batch, simple ingredients, and a touch of island comfort, just the way I like to bake.

Gentle Sweetness 

These soft, chewy cookies bring a little taste of Hawaii into your kitchen with creamy white chocolate. Made with simple ingredients, they’re easy on digestion and chocolate allergies or histamine, and perfect for sharing.

Ingredients (Makes 8–10 cookies)

Dry Ingredients

- 1 cup oat flour

- 1/4 teaspoon baking soda

- Pinch of salt

Wet Ingredients

- 1 egg

- 2 tablespoons melted butter or coconut oil

- 2 tablespoons sugar

- 1 tablespoon water

- 1 teaspoon vanilla extract

Mix‑Ins

- 1/2 cup total chocolate chips, divided:

- 1/2 cup Lily’s white chocolate chips 

- 1/4 cup macadamia nuts, chopped 

Instructions

1. Preheat

Heat oven to 350°F. Line a baking sheet with parchment paper.

2. Mix the dry ingredients

In a medium bowl, whisk together:

- Oat flour

- Baking soda

- Salt

3. Mix the wet ingredients

In a separate bowl, whisk:

- Egg

- Melted butter or coconut oil

- Sugar

- Water

- Vanilla

4. Combine

Pour the wet mixture into the dry ingredients and stir until a soft dough forms.

5. Shape

Scoop tablespoon‑sized portions, roll into balls, and gently flatten with your fingers.

(Oat‑flour cookies don’t spread much.)

6. Bake

Bake for 10–12 minutes, until the edges turn lightly golden.

7. Cool

Let the cookies cool completely so they set and become perfectly chewy.

Notes 

- Oat flour keeps these cookies gentle on digestion.

- White chocolate chips makes them low histamine for allergies and respiratory issues.

- Macadamia nuts add that unmistakable Hawaii flavor.

- Sugar is used in a small amount, keeping the cookies balanced and not overly sweet.

- You may absolutely substitute oat flour for regular flour for a classic cookie and texture.

- You may also substitute dairy-free chips.