Crunchy, chewy, Gluten-Free White Chocolate Macadamia Cookies are a perfect treat any time of the year.
These easy gluten-free macadamia cookies make great gifts that warm your loved ones from the inside out.
Looking for more cookie recipes for the holidays? You might like my Grain-Free Strawberry Thumbprint Cookies.
My Gluten-Free Oatmeal Chocolate Chip Cookies are equally scrumptious.
Gluten-Free White Chocolate Macadamia Cookies
I've recently decided that I don't have enough cookie recipes on the blog. I looked through all the amazing recipe I have, and there's just not enough.
You never really can have too many cookie recipes, right?
One of my very favorite recipes is Gluten-Free White Chocolate Macadamia Cookies.
They are chewy, crunchy, and soft all at the same time. Seriously. And they are the best.
These gluten-free macadamia cookies are really simple to make and the addition of ground macadamias inside the cookies makes these gluten-free cookies chewy and delightful.
Working with Gluten-Free Flours
When working with or measuring gluten-free flour, spoon the flour into the measuring cup and level. Do not scoop your measuring cup into the gluten-free flour.
The best method really is to weigh the gluten-free flour but I don't have the ingredient weights for all my recipes yet.
How to make gluten-free macadamia cookies
- Melt 2 tablespoons of the butter. In a food processor, combine melted butter and remaining macadamia nuts.
- Process until the mixture forms a lumpy paste; set aside.
- In a medium bowl, cream the remaining six tablespoons of butter.
- Beat in sugars, egg and vanilla.
- Continue to beat until light and fluffy. Beat in the macadamia nut paste.
- Add the flour, baking soda, and salt and mix until combined.
- Stir in vanilla chips and the remaining macadamia nuts.
- Drop by rounded tablespoonfuls, two inches apart, onto the cookie sheet and bake as directed.
For the full list of ingredients and directions see the recipe card below. If you have any questions about substitutions, please leave a comment below and I will get back to you.
Gluten Free Macadamia Cookies
One of the things that makes these gluten-free white chocolate macadamia cookies the best is the combination of flavors. You have your buttery, vanilla-y cookie, white chocolate chips, and marshmallow like macadamias.
Have you ever tried a raw macadamia nut? It melts in your mouth like a cloud of marshmallows.
Although the macadamias in this recipe are toasted, they still have that marshmallow effect when enjoyed in this delicious cookie.
When I bake these cookies I like to use good vanilla extract, and when I splurge, vanilla paste.
Up until I started working Rodelle products, I hadn't tried vanilla paste. Vanilla paste to me is the top-shelf version of vanilla. It's concentrated and has a smooth, rich finish - almost like a fine bourbon or aged wine (but without the acidity).
What white chocolate chips are gluten-free
- Nestle
- Lily's
- Pascha
- Ghirardelli
- Gittard
This list of gluten-free white chocolate chips may change. Always check labels before purchasing. Some of these may be processed in a facility that also processes wheat.
Another thing that the Rodelle vanilla paste is amazing in (not related to cookies) is whipped cream! I can tell a huge difference in using the paste vs. vanilla extra in fresh made whipped cream.
It gives it a sweeter, smoother flavor as opposed to the vanilla extract. I discovered it by accident one day when I reached for the paste instead of the extract and I haven't gone back since.
If you are looking for a cookie that travels well this is the gluten-free macadamia cookie for you. Gluten-Free White Chocolate Macadamia cookies also make great gifts, and are the perfect treat for Santa.
Texan Erin Baking has a roundup of 20 amazing Gluten-Free Cookies that you are sure to love.
These Gluten-Free White Chocolate Macadamia Cookies are just one of the amazing recipes she shared. Just double check the ingredients in the recipe as they may not all be gluten-free.
Did you make these cookies? Stop back by and let me know what you thought.
Gluten-Free White Chocolate Macadamia Cookies
Crunch, chewy, Gluten-Free White Chocolate Macadamia Cookies are a perfect treat any time of the year.
Ingredients
- 1¼ cups whole macadamia nuts, toasted
- ½ butter (1 stick), softened
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 1 large egg, room temperature
- 1 teaspoon gluten-free vanilla extract or vanilla paste
- 1½ cups all-purpose gluten-free flour blend
- ½ teaspoon baking soda
- ½ teaspoon salt (omit if using salted butter)
- 1 cup vanilla chocolate chips
Instructions
- Preheat oven to 350°F (180°C). Position the oven rack in center of oven. Line two cookie sheets with parchment paper; set aside.
- Chop ½ cup of macadamia nuts; set aside.
- Melt 2 tablespoons of the butter. In a food processor, combine melted butter and remaining macadamia nuts. Process until the mixture forms a lumpy paste; set aside.
- In a medium bowl, cream the remaining six tablespoons of butter.
- Beat in sugars, egg, and vanilla. Continue to beat until light and fluffy.
- Beat in the macadamia nut paste.
- Add flour, baking soda, and salt and mix until combined.
- Stir in vanilla chips and the remaining ½ cup macadamia nuts.
- Drop by rounded tablespoonfuls, two inches apart, onto the cookie sheet.
- Bake for 10–12 minutes, rotating the pans halfway through for even baking, until the cookies are light brown and slightly firm to the touch.
- Remove from the oven and let cool on the cookie sheet for 2–3 minutes.
- Finish cooling on a wire rack. Store cookies in an airtight container.
Notes
- For flatter cookies, flatten the dough slightly before baking.
Nutrition Information:
Yield:
24Serving Size:
1 cookieAmount Per Serving: Calories: 137Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 8mgSodium: 84mgCarbohydrates: 15gFiber: 1gSugar: 9gProtein: 1g
Mimi
These are the best cookies ice ever made! I skipped the nuts, and I froze the dough for 10 min before baking. Thank you, i will definitely make these again!
chrystal
Hi Mimi,
Thank you so much for stopping back by and letting me know!
All my best,
Chrystal
Monisha persaud
Hi
Just confirming it's all purpose gluten free and not the 1 to 1...I use bobs red mill for both
Thanks
chrystal
I don't recommend Bob's Red Mill All Purpose. For this recipe I use my all purpose flour blend OR Bob's Red Mill 1-to-1.
Best,
Chrystal
LeRoy
Looked at multiple recipes due to the craving. Went with this recipe. AMAZING! IMO most gf recipes have a fear of salt and this is constant it seems.
I could only fine some Sea salt MN. Being roasted and salted, I used only a little extra salt not the 1/2 tsp. Use it.
Rested dough for 30 in the fridge and used van extract. The paste site said it was the same as.
These are spectacular! Amazing! And so gourmet it's beautiful. Thank you so much for this.
(Totally don't mean to sound like a jerk)
chrystal
Hi LeRoy,
So glad you liked them! They are one of my favorite cookies. Thank you for taking time to stop by and let me know.
Best,
Chrystal
Serena
What brands of white chocolate chips are gluten free?
chrystal
Hi Serena,
I use Guittard white chocolate chips. I hope that helps!
Best,
Chrystal
Bridget
How many cookies does this yield?
chrystal
Hi Bridget,
This makes about 2 dozen cookies.
Best,
Chrystal
Hannah
Is there just one egg? Its not in the ingredients but it is in the directions.
chrystal
Hi Hannah,
Yes, one egg. It's listed in the ingredients as the 5th ingredient in the recipe card.
Hope that helps,
Chrystal
Teresa
Hi Chrystal,
Just wanted you to know that your website and recipes are my favorite go to for big sellers at the market where I sell. I am a farmers market flower grower and baker. I provide traditional and gluten-free options of my baked goods because three of my family members are celiac patients. I have nine children and three grand children so far, homeschool, and run a daycare business along with my farmers market business. Needless, to say I don't have a lot of extra time to try recipes. That's why I'm taking the time now to THANK YOU for doing all the hard work for me. I can always trust your recipes will be great!
Teresa Wolf
chrystal
Hi Teresa,
I am so glad you like my recipes! Thanks for being a big supporter of Gluten Free Palate.
All my best,
Chrystal
Christina
Only have 1/2 cup of macadamias, so will need to sub walnuts for part of it. Debating on which part to make the sub— paste or stirred in. What do you think?
chrystal
Hi Christina,
I would use the mac nuts for the paste and mix in the walnuts.
Best,
Chrystal
Christina
Did it and they came out wonderful! Next time I’ll buy more macadamias tho bc I agree with you about the marshmallow-like texture. Thank you!
chrystal
So glad! Thank you for stopping back by to let me know.
Best,
Chrystal
Rita
Hi! Thanks for the recipe. I am wondering if I could do the cookies without a food processor?
chrystal
If you can grind part of the macadamias into a paste, I think you could 🙂
Best,
Chrystal
Rita
Thanks!
Wendy
My family agrees that these are the best white chocolate macadamia nut cookies we've tried. The nut paste is really what sets this recipe apart. I also used a butter vanilla emulsion to really make the flavor pop. My new go-to as a cookie crowd-pleaser. Delicious!
chrystal
Hi Wendy,
I am so glad you and your family love these cookies. I love the idea of using a butter vanilla emulsion. I sometimes use vanilla bean paste (it's incredible). Thanks for sharing!
Best,
Chrystal
Stacy
Can you substitute the sugar with stevia?
chrystal
I haven't tried it in these cookies.
Best,
Chrystal
Medge
Good Evening,
I am really excited to try this recipe. I wanted to know if you could make a video or do you have a visual explain on how to make this. Nevertheless, I will be trying this tonight!!
chrystal
Hi Medge,
I don't have a video yet but I plan on making one and posting it sometime this fall.
Best,
Chrystal
Kaitlyn S
Do you use salted or u salted butter?
chrystal
You can use either, if you use salted butter omit the extra salt called for.
Best,
Chrystal
Gracie
I made these dairy free (with vegan butter and DF white chocolate chips) and WOW they are delicious. My macadamia nuts were already salted, so I just omitted the salt in the recipe, and they turned out delicious. Thank you for the recipe!
chrystal
You are welcome. I am so glad you liked them.
Best,
Chrystal
Samina
Hi,
I want to try this recipe. For making it dairy free, can I do it with earth balance butter?
Will flax egg work ?
chrystal
Hi Samina,
Earth balance will work. I haven't tried flaxegg in this recipe yet.
Best,
Chrystal
A different Wendy
These are also really good if you substitute macadamia nuts for pecans and vanilla chocolate chips with mini Reese’s pieces. (I realized I didn’t have either and decided to try something weird)
chrystal
I am so glad you like them. Thank you for sharing what you used.
Best,
Chrystal
Evey
You said your macadamia nuts were toasted.. Did you do ALL of them? And how long do you toast them for?I want to try the recipe, and have bought the ingredients already!
chrystal
I bought mine toasted, you can always toast them at 425 for about 7-8 minutes. It's okay if you don't toast them though.
Best,
Chrystal
Jen
These were VERY good! And easy to make! Thanks for the recipe!
Steve Marquart
This looks like a fabulous recipe which I am about to make. One question I have: What portion of the 1.25 cups of Macadamia nuts do you grind, what portion do you leave presumably in chopped up?
Thanks!
Steve Marquart
chrystal
Hi Steve,
You separate it into 1/2 cup and 3/4 of a cup of macadamia nuts. You grind the 3/4 of a cup in with other ingredients to make the paste, then you stir the remaining 1/2 cup in later. Steps 2, 3, 6, and 8 in the recipe card.
Best,
Chrystal
Crystal Rae
Hey there every body!! My name is also Crystal!! I just spell it different so I just finished baking these. Yes I know what time it is, its what happens when one is unemployed, lol. I used Pashca white chocolate, it works really well making chocolate bars white and dark. I have a dairy and soy allergy as well, I really like to use get good and gather vegan butter sticks at target. Super easy to bake with. Because it is a vegan butter it is oil based instead of milk fat it can be a lil tricky when mixing and blending. I just didn't mix everything throughly through in each step. Otherwise it would turn into soup on my cookie sheet. When I mixed and added the sugar and other ingredients I just made sure it was mostly mix in than added in chips and nuts. At the beginning I didn't let the vegan butter get too soft. Mixing in my cuisinart to mix with nuts I just sorta pulsed it till was just a lil bit of a paste. My dough balls did not look the same as yours Chrystal. I could maybe even not soften the butter at all maybe next time. then they would be more form shaped. They taste delicious, and they look beautiful siting on my cooling rack!! lol
Thank you Chrystal!!!
Lindsay
Hi Chrystal! Thanks for coming back and letting us know how the recipe worked for you. Enjoy!