Every once in a while, I like to play around with my go-to cookie recipes to see if I can make them a little more wholesome without losing that indulgent, bakery-style flavor. These white chocolate chip cookies are my latest experiment, and let me just say-they were a total hit with my kids.
Instead of using plain white sugar, I swapped in brown coconut sugar. It has this subtle caramel-like flavor, a little less sweetness, and it gives the cookies a gorgeous golden-brown color. The best part? The kids had no idea I made the swap. They just grabbed the cookies straight off the cooling rack!
And because I’m always looking for easy ways to sneak in a little nutrition, I tossed in a handful of roughly chopped walnuts. They add just enough crunch to balance the creamy white chocolate, and they bring some healthy fats to the mix too.
If you love white chocolate chip cookies but want something with a little extra texture and flavor, you’ve got to give this version a try.
What You’ll Need to Make These White Chocolate Chip Cookies
Here’s the lineup of simple ingredients you’ll need:
- 7 oz butter (200 g) – Softened so it blends easily and keeps the cookies rich and chewy.
- ¾ cup organic coconut sugar (150 g) – A natural swap for white sugar that’s a bit less sweet but adds depth and a warm caramel note.
- 2 tsp vanilla extract – For that classic cookie flavor that ties everything together.
- 1 medium egg – Helps bind the dough and keep the texture soft.
- 2 cups self-rising flour (250 g) – No need to add baking powder or soda since it’s already in there.
- 1 cup white chocolate chips (175 g) – The star of the show! Sweet, creamy, and perfect for balancing the nuttiness.
- 1 cup walnuts, chopped (120 g) – I like it because it adds crunch, texture, and extra nutrients.
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, mix together the butter, vanilla extract, coconut sugar, and flour with your hands until you get a smooth dough.
3. Fold in the walnuts and white chocolate chips until evenly distributed.
4. Roll the dough into small balls and place them on the prepared baking sheet, leaving some space between each.
5. Bake for about 15 minutes or until the cookies turn golden brown. Keep a close eye toward the end, white chocolate burns faster than dark.
Let the cookies cool slightly before serving (if you can wait!).
FAQs
Can I use regular sugar instead of coconut sugar?
Yes, absolutely. Just swap 1:1 with white sugar or light brown sugar if that’s what you have on hand. Maple can also work here perfectly!
Do I have to add walnuts?
Nope! You can skip them or replace them with pecans, almonds, or even macadamia nuts. I just love the nutty flavor and the crunch that it adds to the cookies!
Can I freeze the dough?
Yes. Roll the dough into balls, freeze on a tray, then transfer to a bag. You can bake them straight from frozen – just add 2–3 extra minutes to the baking time. That works perfectly!
Why did my cookies turn out dry?
Most likely they baked too long. Pull them out when the edges are golden and the centers still look a little soft – they’ll firm up as they cool.
How can I make these cookies healthier?
You can swap the self-rising flour with whole wheat flour for extra fiber and a more hearty flavor. If you do this, I’d suggest using half whole wheat and half all-purpose (or self-rising) to keep the cookies from getting too dense. and if you make this change, make sure to add one tsp of baking powder or baking soda to make it more airy.
Can I make these high in protein?
Yes! I often add a scoop of vanilla or unflavored protein powder right into the dry ingredients. Just reduce the flour slightly (about ¼ cup less) to balance the texture. It works great and turns them into a more filling snack.
Final Thoughts
If you’re craving something sweet but want to feel just a little better about it, these white chocolate chip cookies are the way to go. The coconut sugar gives them a warm caramel-like sweetness, the walnuts bring crunch and nutrients, and you can easily make them healthier with whole wheat flour or even add protein powder for an extra boost. They’re kid-approved in my house, and honestly, they disappear fast. I think you’ll love them just as much.
20-Minute White Chocolate Chip Walnut Cookies
Ingredients
- 7 oz 200 g butter, softened
- ¾ cup 150 g organic coconut sugar
- 2 tsp vanilla extract
- 1 medium egg
- 2 cups 250 g self-rising flour
- 1 cup 175 g white chocolate chips
- 1 cup 120 g walnuts, chopped
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, mix together the butter, vanilla extract, coconut sugar, and flour with your hands until you get a smooth dough.
- Fold in the walnuts and white chocolate chips until evenly distributed.
- Roll the dough into small balls and place them on the prepared baking sheet, leaving some space between each.
- Bake for about 15 minutes or until the cookies turn golden brown. Keep a close eye toward the end – white chocolate burns faster than dark.
- Let the cookies cool slightly before serving (if you can wait!).
