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.