The BEST gluten free white chocolate macadamia nut cookies! If you like cookies with crisp edges, perfectly chewy centers, and simple instructions, then you’ll love this recipe!
Gluten Free White Chocolate Macadamia Nut Cookies
White chocolate macadamia nut cookies have been one of my favorite cookie varieties as long as I can remember.
I used to love buying a package at the grocery store or treating myself at a sandwich shop, but have noticed there aren’t really any options to buy gluten free white chocolate macadamia nut cookies.
How sad!
If you’ve found a spot, definitely let me know but for now, I’m totally happy to stick with this recipe I’ve developed.
Not only are these white chocolate macadamia nut cookies gluten free, they’re also arguably better than many of the gluten-filled varieties I’ve had elsewhere; and I think you’ll agree!
I pulled from a few recipes I found on the web, including one from the cookie goddess herself, Sally’s Baking Addiction, and combined that with some ingredients and methods I used for my chewy gluten free pumpkin cookies to make irresistible gluten free white chocolate macadamia nut cookies that have crisp edges and chewy centers.
Yum.
And speaking of cookies, if you’re looking for more gluten free cookie recipes definitely try my Swig Cookies copycat recipe (soft and chewy sugar cookie like you would get in a soda shop) and my gluten free chocolate chip cookies!
Ingredients in Gluten Free White Chocolate Macadamia Nut Cookies
- unsalted butter
- For best results, use full-fat butter (see notes for dairy free option)
- dark brown sugar
- You can use light brown sugar if that’s what you have on hand, but the dark variety will provide a richer flavor
- white sugar
- an egg plus anegg yolk
- the extra yolk helps give a chewy texture
- vanilla
- almond extract
- makes the flavor pop!
- gluten free all-purpose flour
- I tested this recipe with gfJules gluten free flour, which is the flour that I recommend for cookies. I love it because it makes cookies that are not gritty and don’t have a funky aftertaste. If you’re looking for more recipes using gfJules, check out my bread recipes
- baking soda
- sea salt
- white chocolate chips
- I used guittard; any brand will do, but make sure it is gluten free
- roasted macadamia nuts
- be sure to check the label for allergen information. You’ll want to chop them coarsely so the pieces are about the same size as the chocolate chips
- flaky salt for garnish
- optional, but oh so delicious (and pretty!)
How to Make White Chocolate Macadamia Nut Cookies Gluten Free
This recipe is super easy and follows traditional steps.
- Cream butter and sugars together until light and fluffy
- Mix in egg+yolk and extracts just until incorporated (overmixing will cause a more cakey texture)
- Mix in dry ingredients. NOTE: when measuring the flour, be sure to use the stir, scoop, and level method to avoid using too much flour.
- Stir in white chocolate chips and roughly chopped macadamia nuts
- Cover with plastic wrap and chill in the fridge for at least 30 minutes.
- Bake, cool, and eat!
How to Tell When the Cookies are Done
These gluten free white chocolate macadamia nut cookies bake for 10-12 minutes, depending on your oven. The trick is to make sure the cookies are done, but not to overbake so you get the perfect chewy texture.
When they’re done, they’ll be puffy and the edges will barely be starting to brown. Remove them at this point and allow them to cool on the baking sheet for about 5 minutes before removing them to a cooling rack.
Baking time may vary depending on the size of cookie you make. I used 3-4 tablespoons of dough for each cookie.
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The Best Flour to Use for Gluten Free Cookies
gfJules all-purpose gluten free flour is what I recommend for all cookie recipes (it’s also my favorite for breads!)
You can find gfJules flour at gfJules.com or on Amazon, and it’s a great blend if you’re looking for something that will work in pretty much any recipe.
It has a fine consistency so you won’t get a gritty texture, and it never has a weird aftertaste. I find that it performs pretty well cup for cup when converting regular recipes to gluten free.
I have tested a lot of gluten free flours over the years, and although I know a lot of people love Bob’s Red Mill because of its accessibility and price point, I don’t recommend it for cookies because you’ll get a heavy, gritty texture and different taste.
How to Store Gluten Free White Chocolate Macadamia Nut Cookies
To store fresh cookies:
These cookies store well in a sealed bag at room temp for 2-3 days (if they last that long!)
You can also store in the freezer for longer.
To store cookie dough:
Scoop cookie dough onto a parchment-lined baking sheet. You can space them close together but make sure they are not touching.
Freeze until solid, then quickly put in Ziploc freezer bags and store for up to 3 months.
To cook from frozen, just add a couple extra minutes baking time
Tips for Making the Best Gluten Free White Chocolate Macadamia Cookies
Be sure to stir, scoop, and level when measuring flour for this and all recipes. This ensures you don’t accidentally use too much flour, which could cause a dry and gritty texture.
Speaking of flour, the kind of gluten free flour you use in this recipe will definitely determine how the cookies turn out. I highly recommend using gfJules as I’ve had the best results using it in cookie recipes, and it is the blend I tested the recipe with.
To make a show-stopping display, sprinkle a little flaky salt on top before serving. While the cookies taste great without, the salty flavor beautifully balances these sweet cookies and flaky salt is so pretty!
Ingredient Substitutions for Chewy Gluten Free Pumpkin Cookies
To make chewy gluten free white chocolate macadamia nut cookies dairy free, you should be able to substitute a dairy-free butter. I recommend using one in stick form as it has similar fat content.
If you can’t have nuts or don’t care for macadamia nuts, just make gluten free white chocolate chip cookies instead by subbing extra white chocolate chips for the nuts.
I have not tested this recipe with an egg substitute.
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Gluten Free White Chocolate Macadamia Nut Cookies
The BEST gluten free white chocolate macadamia nut cookies! If you like cookies with crisp edges, perfectly chewy centers, and simple instructions, then you'll love this recipe!
Ingredients
- ½ cup unsalted butter, softened
- ½ cup light brown sugar packed
- ⅓ cup granulated sugar
- 1 large egg + 1 egg yolk
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- 1 ¾ cups gluten free flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup White Chocolate Chips
- ½ cup coarsely chopped roasted salted macadamia nuts
Instructions
- Line a large baking sheet with parchment paper.
- Cream butter and sugars together until light and fluffy.
- Add egg, egg yolk, vanilla, and almond extract just until incorporated.
- Add gluten free flour, baking soda, and salt and mix just until combined. NOTE: when measuring the flour, be sure to use the stir, scoop, and level method to avoid using too much flour.
- Stir in white chocolate chips and chopped macadamia nuts.
- Cover with plastic wrap and chill in the fridge for 30 minutes.
- When you're ready to bake the cookies, preheat your oven to 375 degrees F.
- Using a cookie scoop or your hands, form balls of dough, using 3-4 tablespoons of dough for each.
- Place dough 2-3 inches apart on prepared baking sheet and bake for 10-12 minutes. They should be puffy, not flat, and the edges should be starting to brown. Adjust time if making smaller cookies.
- Allow to cool on baking sheet for a few minutes before removing to a rack to cool completely.
- Before serving, sprinkle with flaky salt if you want.
These cookies store well in a sealed bag at room temp for 2-3 days (if they last that long!) You can also store the in the freezer for longer as baked cookies, or as cookie dough balls.
If storing cookie dough, scoop cookie dough onto a parchment-lined baking sheet. You can space them close together but make sure they are not touching. Freeze until solid, then quickly put in Ziploc freezer bags and store for up to 3 months. To cook from frozen, just add a few extra minutes baking time.
Notes
If you chill the dough for more than 30 minutes, let it sit at room temp for about 10 minutes before baking.
Be sure to stir, scoop, and level when measuring flour for this and all recipes. This ensures you don't accidentally use too much flour, which could cause a dry and gritty texture.
Speaking of flour, the kind of gluten free flour you use in this recipe will definitely determine how the cookies turn out. I highly recommend using gfJules as I've had the best results using it in cookie recipes, and it is the blend I tested the recipe with.
To make a show-stopping display, sprinkle a little flaky salt on top before serving. While the cookies taste great without, the salty flavor beautifully balances these sweet cookies and flaky salt is so pretty!
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 289Total Fat: 15gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 54mgSodium: 164mgCarbohydrates: 36gFiber: 1gSugar: 21gProtein: 4g