Ingredients
2½ cups of gluten-free flour
1 teaspoon baking powder
1 teaspoon baking soda
1/3 cup monk fruit sweetener, regular
1/3 cup monk fruit sweetener, golden
1 can of pumpkin puree
½ tablespoon pumpkin pie spice
½ tablespoon vanilla extract
¼ cup butter, softened
1 egg
120g of dry roasted macadamias
¾ cup of white chocolate baking chips
Instructions
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Preheat the oven to 350 degrees fahrenheit.
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In a medium sized mixing bowl, add all of the dry ingredients and mix together.
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In a separate mixing bowl, add in egg and the remaining wet ingredients. Mix all of the wet ingredients until fully combined.
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Add the dry mixture to the wet ingredients slowly and then mix until combined.
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Fold in 80gm of dry roasted macadamia nuts and ½ cup white chocolate chips Line a 9x9 baking tray with parchment paper and spray with non-stick spray.
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Pour the batter into the tray and spread in an even layer. Top the batter with 40gm of dry roasted macadamias and the last ¼ cup of white chocolate chips.
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Put into the oven and bake for 30 minutes, rotating halfway through the baking time.
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Remove from the oven and let cool before slicing. Once cooled, slice.
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**Recipe via houseofmacadamias.com.
