These gluten free white chocolate chip macadamia nut cookies are the ideal balance of chewy, soft, thick, and buttery. Creamy white chocolate paired with crunchy macadamias creates a texture and flavor combination that makes these my favorite cookie.
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Not-so-secret ingredients
If you visit this blog often, you probably already know the ingredient that makes these cookies reliably gluten free. Over the last year, switching to a quality gluten-free all-purpose flour has made baking so much easier and more consistent.
I use Bob’s Red Mill gluten-free all-purpose flour as a one-to-one substitute for regular flour in cookies, cakes, sauces, and breading. It produces a tender, dependable texture without the gummy or crumbly results that can happen with other blends.
Another ingredient I looked for carefully was soy-free white chocolate. Many white chocolate chips and bars contain soy lecithin, so I searched until I found a creamy, soy-free option. The bar I found at Whole Foods worked beautifully — creamy, just sweet enough, and not overpowering.
If you don’t need to avoid gluten or soy, feel free to use your preferred all-purpose flour and white chocolate chips. This recipe is forgiving and easily adaptable while still delivering wonderfully soft, chewy, and flavorful cookies.
Happy baking!
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Gluten Free White Chocolate Chip Macadamia Nut Cookies
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Author: Salima Benkhalti
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: about 24 cookies 1x
Category: Cookies
Method: Baked
Cuisine: American
Description
These gluten free white chocolate chip macadamia nut cookies have a chewy center, tender crumb, and a rich buttery flavor. The contrast between sweet white chocolate and toasty macadamias makes every bite irresistible.
Ingredients
Scale
2 1/2 cups gluten-free all purpose flour (I used Bob’s Red Mill)
1 tsp salt + 1 tbsp finishing salt for garnish
1 tsp baking soda
2 sticks of butter (softened to room temperature)
1/2 cup white sugar
1 cup brown sugar
1 tsp vanilla extract
2 eggs
1 1/2 cups white chocolate (soy free), cut into chunks
1 1/2 cup macadamia nuts, chopped
Instructions
- Preheat the oven to 375°F (190°C). In a medium bowl, whisk together the gluten-free flour, baking soda, and 1 teaspoon salt.
- In a large bowl, beat the softened butter with the white and brown sugars and the vanilla until light and creamy. Add the eggs one at a time, mixing until combined.Gradually add the flour mixture, about 1/2 cup at a time, mixing until just combined. Fold in the white chocolate chunks and chopped macadamia nuts.
- Scoop tablespoon-sized portions of dough onto a parchment-lined baking sheet, spacing them a couple of inches apart. Lightly sprinkle a pinch of finishing salt on each ball of dough.Bake for 8–10 minutes, until the edges are set and the centers still look slightly soft. Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to finish cooling. Enjoy!