So these almost taste like shortbread cookies.

Except, I don’t really have a warm, fuzzy feeling about shortbread, but I definitely feel the warm fuzzies for these.

They’re like a thick, chewy, doughy shortbread cookie.

They’re crumbly like a shortbread cookie, but still doughy like a chewy chocolate chip cookie.

Moral of the story, they’re good.

Serve with a cold glass of lactose free milk and you’re in Cookie Heaven.

You know, Cookie Heaven.  That place where calories don’t count.

Milk is perfectly chilled.

Every bite you take has a macadamia nut and white chocolate chip.

The oven is always preheated to 350 degrees.

And there are no crunchy cookies.  Ever.

That, my friend, is cookie heaven.

Now, these cookies don’t flatten out as a normal cookie would so we’re going to call them cookie balls.

We’re rolling with the punches here.  Gotta love the unexpected punches of gluten free baking.

White Chocolate Macadamia Cookie Balls

makes 20 cookies

1 cup oats

1/2 cup sorghum rice flour

1/4 cup coconut flour

1/2 tsp baking powder

1/2 tsp salt

2 Tbsp butter, cold

1 tsp vanilla extract

1 egg

1/4 cup brown sugar

1/4 cup maple syrup

1/2 cup white chocolate chips

1/2 cup macadamia nuts, raw, roughly chopped

Preheat the oven to 350 degrees.  In a food processor, grind oats, sorghum flour, rice flour, baking powder and salt.  Grind until all the oats are ground into a powder.  In the bowl of an electric mixer, mix the brown sugar, butter, maple syrup, vanilla extract, and egg.  Add the dry ingredients into the wet ingredients and mix.  Gently stir in the white chocolate chips and macadamia nuts.  Roll dough into 20 small balls and bake for 10-12 minutes.  Center should still be doughy when you remove them from the oven.