Comments on: Gluten-Free White Chocolate Macadamia Cookies

By: Michael

Michael — Fri, 15 Aug 2025 17:08:37 +0000

These are so me of my very favorite cookies and certainly the best version of macadamia nut cookies! They are perfect. They are crispy and yet melt in my mouth.

By: Emily

Emily — Tue, 04 Oct 2022 12:12:35 +0000

In reply to Rebecca Tkachuk. Hi, Rebecca! I'm so glad you enjoyed the flavor! I did not flatten the dough. (I'll always mention that if I do!) When cookies don't spread, there are a few things to check:

Did you use a different brand of flour than I did? (We use King Arthur Measure For Measure. If you swapped for something else, the weight/density can be different)

Did you weigh your flour or use the scoop and level method? If you didn't, it's easy to accidentally pack a few extra tablespoons of flour into the recipe which will impact the spread.

Do you have an oven thermometer? Many ovens don't run accurately, so if your oven temperature was even 5-10 degrees off, it can impact the spread. (Also be sure it's fully pre-heated before you start your bakes)

Are you baking at a high/low altitude? Altitude can also impact bakes.

Did you use the same size scoop as I did? If yours was larger, that can also impact the bake time & spread. Wishing you so much luck on your next batch!

By: Rebecca Tkachuk

Rebecca Tkachuk — Tue, 04 Oct 2022 01:40:52 +0000

Did you flatten the balls of dough before baking? I scooped out balls of dough as the recipe instructed, but the cookies hardly spread at all so they are very “tall” and needed extra baking time. I’m thinking the dough needed to be flattened in order to get the shape of cookies in your photos. They taste great though!