Gluten-Free White Chip Macadamia Nut Cookies
These soft, chewy gluten-free macadamia cookies are loaded with white chocolate & nuts. You'll love their yummy flavor!
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Servings: 18 -20 Cookies
Ingredients
For The Wet Ingredients:
- 1 cup butter, softened (2 sticks/8 oz.) - butter should be cool to the touch, but your finger can indent it when pressed
- 1 cup sugar (200 grams)
- ½ cup brown sugar (100 grams)
- 2 eggs room temperature
- 1 Tablespoon vanilla extract
For The Dry Ingredients:
- 2 ½ cups gluten-free measure-for-measure flour weighed or scooped and leveled (300 grams)
- 1 Tablespoon cornstarch (8 grams)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup white chocolate chips (6 oz/170 grams)
- ½ cup chopped macadamia nuts I prefer roasted + salted
Instructions
- Cream The Butter & Sugars. In the bowl of a stand mixer or a large mixing bowl, cream softened butter, sugar, and brown sugar on medium speed for 2-3 minutes, or until light and fluffy.
- Finish Wet Ingredients. Scrape down the edges of the mixing bowl and add eggs one at a time, beating until fully incorporated before adding the next egg. Add in the vanilla and mix until blended.
- Add The Dry Ingredients. Scrape down the sides of the bowl again and add gluten-free flour blend, cornstarch, baking soda, baking powder, and salt. Mix until *almost* all the way incorporated and there's just a little powdery flour left in the batter.
- Fold In The Chocolate & Nuts. Add the white chocolate chips and chopped macadamia nuts and stir them in just until they're evenly distributed.
- Chill At Least 2 Hours. Cover and chill the dough in the fridge for 2 hours (up to 24 hours). Do NOT skip the chill time, or the cookies will spread too much!
- Preheat The Oven & Prep Your Pans. When you're ready to bake the cookies, preheat the oven to 350 degrees F. Line two baking sheets with parchment paper so you can alternate pans between batches.
- Scoop & Bake Cookies. Use a large (3 tablespoon) cookie scoop to scoop 6 balls of cookie dough onto a prepared baking sheet. (Bake just 6 cookie dough balls at a time so they don't crowd the pan and run into each other.) Bake at 350 degrees for 9-11 minutes, or until the edges are just golden brown and the centers look slightly underdone. (Return the rest of the dough into the refrigerator while the cookies are baking.)
- Cool & Repeat. Remove the baked cookies from the oven and cool on the baking sheet for 2 minutes before transferring to a wire rack to finish cooling. Repeat baking process with remaining cookie dough, alternating between cookie sheets so you don't put cold dough on a hot sheet pan (which can impact the spread and the evenness of the bake). Enjoy cooled cookies right away, and store leftover cookies in an airtight container at room temperature 2-3 days (or freeze up to 2 months).
- *For Extra Pretty Cookies* use a large round cookie cutter to gently shape the hot cookies into perfect circles right after you pull them out of the oven. Garnish with a few extra white chocolate chips + macadamia nuts.
Notes
- Gluten-Free Flour. We highly recommend King Arthur Measure For Measure Gluten-Free Flour for these cookies. If you use another 1:1 gluten-free flour blend, be sure it contains xanthan gum or the cookies will not turn out properly. Coconut flour, oat flour, and almond flour will NOT work in this recipe.
- Measure Carefully! For best results, we highly recommend weighing the flour with an inexpensive kitchen scale, since using gram measurements will give you perfectly consistent results every time. If you don't have one, be sure to use the scoop and level method to spoon the flour into the measuring cup rather than scooping WITH the measuring cup, which packs too much flour into the cookie dough.
Video
Find the recipe:
sweetsandthankyou.com/gluten-free-macadamia-cookies/