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My Gluten Free White Chocolate Macadamia Nut Cookies recipe is easy to make with simple ingredients. This tasty treat has the perfect combination of crunchy macadamia nuts and sweet white chocolate chips.
One of my family’s favorite cookie recipes is my White Chocolate Macadamia Nut Cookies. My gluten-free version of this traditional recipe is so good you can’t tell the difference.
My easy recipe makes crispy cookies that have chewy centers. I have yet to meet a person who doesn’t like these gluten-free cookies!
They’re the perfect cookie to make for big groups too since this recipe makes a big batch… or you can keep the whole batch for yourself!
- Step 1: Preheat Oven
- Step 2: Combine Wet Ingredients
- Step 3: Combine Wet and Dry Ingredients
- Step 4: Fold in Chocolate Chips and Nuts
- Step 5: Make Cookie Dough Balls
- Step 5: Bake Cookies
- Best gluten-free flour for cookies
- Substitutions and variations
- Storage tips
- More gluten-free cookie recipes
- Secrets to gluten free baking
Ingredients
- 1 cup of softened, unsalted butter
- ½ cup of packed light brown sugar
- ½ cup of granulated white sugar
- 2 eggs
- 1 teaspoon of vanilla extract
- 2 ½ cups of gluten free all purpose flour
- 1 teaspoon of baking soda
- ½ teaspoon of sea salt
- 1 cup of roughly chopped macadamia nuts
- 1 cup of white chocolate chips
Equipment
- Measuring cups and spoons
- Mixing bowls
- Electric hand mixer
- Baking sheets
- Parchment paper
- Fork
- Wire cooling rack
By the Numbers: How to Make Gluten Free White Chocolate Macadamia Nut Cookies
Follow these simple step by step instructions to learn how to make perfect gluten free white chocolate macadamia cookies.
Step 1: Preheat Oven
Preheat oven to 350° F.
Step 2: Combine Wet Ingredients
Add 1 cup of softened butter, ½ cup of white sugar and ½ cup of brown sugar to a large mixing bowl and use a hand mixer to cream them together until smooth. You can also use a stand mixer if you have one.
Add 2 large eggs, one at a time, then continue to mix until combined. Add 1 teaspoon of vanilla extract and mix until well combined.
Step 3: Combine Wet and Dry Ingredients
In another medium mixing bowl, add 2 ½ cups of your gluten free all purpose flour blend, 1 teaspoon of baking soda and ½ teaspoon of sea salt and mix well.
Slowly add the dry ingredients to the wet ingredients and combine with a fork.
Step 4: Fold in Chocolate Chips and Nuts
Once everything is well combined, fold in 1 cup of gluten free white chocolate chips and 1 cup of roughly chopped macadamia nuts.
Step 5: Make Cookie Dough Balls
Line your cookie sheets with parchment paper, then evenly distribute tablespoon sized balls of gluten free cookie dough onto the baking sheets.
Step 5: Bake Cookies
Bake the cookies for about 15 minutes, or until they’re just starting to turn golden brown (a couple minutes longer for a crisp cookie and a couple minutes shorter for a soft cookie).
Allow them to cool for a few minutes before transferring them to a wire rack to cool completely to room temperature. Serve with a glass of milk.
Tips for Making the Best Gluten Free White Chocolate Macadamia Nut Cookies
Answers to all of your questions about making this Gluten Free White Chocolate Macadamia Nut Cookie recipe, including tips and substitution ideas.
Best gluten-free flour for cookies
My favorite gluten free flour blend to make cookies with is Bob’s Red Mill 1 to 1 (blue bag). I’ve also made this recipe with Premium Gold. However, pretty much any GF flour that contains xanthan gum should work.
Substitutions and variations
- For dairy free cookies, use vegan butter like Earth Balance or solid (refined) coconut oil instead of regular butter
- For vegan cookies, in addition to replacing the butter, you’ll also need to replace the eggs with flax eggs
- Try dark chocolate or milk chocolate chips instead of white chocolate chips
- Try a different nut like cashews or pecans instead of macadamias
Storage tips
Once cooled completely to room temperature, you can store your cookies in an airtight container on the counter for 3-4 days or in the fridge for about a week.
The cookies can also be stored in the freezer for up to 2 months. I like to wrap each individual cookie in plastic wrap then store them in a freezer-safe bag. Defrost the cookies only as you want to eat them.
More gluten-free cookie recipes
If you want to keep baking, try some of my other gluten free cookie recipes:
- Gluten Free Chocolate Chip Cookies
- Gluten Free Gingersnaps
- Gluten Free Peanut Butter Cookies
- Gluten Free Snickerdoodles
Secrets to gluten free baking
I’ve been gluten free since 2012 and I have learned so much along the way that I’d love to share with you! Simply add your name and email address to this form and I’ll send you my 7 secrets to gluten free baking.
Gluten Free White Chocolate Macadamia Nut Cookies
Ingredients
- 1 cup unsalted butter - softened
- ½ cup light brown sugar - packed
- ½ cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 ½ cups gluten free all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- 1 cup macadamia nuts - roughly chopped
- 1 cup white chocolate chips
Equipment
- Measuring cups and spoons
- Mixing bowls
- Electric hand mixer
- Baking sheets
- Parchment paper
- Fork
- Wire cooling rack
Instructions
- Preheat oven to 350° F.
- Add the softened butter, white sugar and brown sugar to a large bowl, and use an electric mixer to cream them together until smooth.Add the eggs, one at a time, then continue to mix until combined. Add the vanilla extract and mix until well combined.
- In another medium mixing bowl, add the flour, baking soda and salt and mix well. Slowly add the flour mixture to the creamy mixture and combine with a fork.
- Once everything is well combined, fold in the white chocolate chips and chopped macadamia nuts.Line your cookie sheets with parchment paper, then evenly distribute tablespoon sized cookie dough balls onto the cookie sheets.
- Bake the cookie balls for about 15 minutes, or until they’re just starting to brown. Let them to cool for a few minutes on the pan before transferring them to a wire rack to finish cooling. Serve with milk.
Nutrition Information Per Serving
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