Indulge your sweet tooth in these Gluten-Free White Chocolate Macadamia Nut Cookies, made with pantry ingredients!
Are you ready to eat the most delicious gluten-free cookies? These White Chocolate Macadamia Nut Cookies are fantastic and will please your whole crowd, they will never know they are gluten-free!
This recipe is adapted from these Gluten-Free Chocolate Chip Cookies with a few simple swaps that include using White Chocolate Chips and Macadamia Nuts.
What flour do you use for gluten-free cookies?
These cookies are made with gluten-free all-purpose flour with a 1:1 ratio. This means regular and gluten-free flour could be interchanged with the same amounts.
I prefer King Arthur Gluten-Free Flour, Better Batter, or Bob’s Red Mill Gluten-Free Flour. Other flours that work include Cup 4 Cup too. Choose your favorite but be sure to use the Gluten-Free All-Purpose Flour. This flour will already have Xanthan Gum, so no additional will be needed.
What type of Macadamia Nuts do you need for cookies?
Chopped Macadamia Nuts will work the best for these cookies, it makes them smaller and easier to incorporate into the cookie dough batter.
How long do you bake Gluten Free White Chocolate Macadamia Cookies?
These cookies will cook at 375 degrees F for 10-12 minutes in the oven on a large baking sheet. If you want a chewy texture cook them for closer to 10 minutes, then they will continue to cool and harden as they sit on the cooling rack.
If you want them with more crisp edges, then cook them for 12 minutes.
Tips for Making Gluten-Free White Chocolate Macadamia Nut Cookies:
These are best baked on a baking sheet covered with parchment paper. The prepared baking sheet can be set aside while you prepare the batter.
Combine the ingredients in order per the recipe card instructions, remember that the eggs and butter should be at room temperature.
The ingredients can be mixed with a stand mixer or using a large bowl and Danish dough whisk.
The last step will be to fold in the white chocolate chips and macadamia nuts.
The batter can be dropped onto the prepared baking sheet in tablespoonful size. For best results use a cookie scoop, many on Amazon work well for these.
Once the cookies are done, complete cooling on a wire rack before serving.
How do you store leftover cookies?
Store the leftover cookies in an airtight container at room temperature for up to 5 days.
Are you ready to enjoy the BEST Gluten-Free White Chocolate Macadamia Nut Cookie? These will soon be your favorite treat!
Gluten Free White Chocolate Macadamia Nut Cookies
Ingredients
- 2 1/4 Cup Gluten Free All Purpose Flour or Regular Flour
- 1 Tsp Baking Soda
- 1 Tsp Salt
- 1 Cup Unsalted Butter Softened
- 3/4 Cup Granulated Sugar
- 3/4 Cup Packed Brown Sugar
- 2 Eggs Room Temperature
- 1 Tsp Vanilla Extract
- 1 1/2 Cups White Chocolate Chips
- 3/4 Cup Chopped Macadamia Nuts
Instructions
- Preheat oven to 375°F.
- Combine all ingredients in order in a large mixing bowl or stand mixer, folding in the white chocolate chips and macadamia nuts. Continue to mix until the dough is formed.
- Drop in tablespoonfuls on a parchment-lined cookie sheet about 2 inches apart.
- Bake for 10-12 minutes. Note – shorter time for a softer cookie, longer for a crunchy cookie.
- Carefully remove and let cool on the baking sheet for 5 minutes. They will continue to harden as they cool.
- Carefully transfer to a wire rack to fully cool and serve.
Notes
Nutrition
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