Crunchy, chewy, Gluten-Free White Chocolate Macadamia Cookies are a perfect treat any time of the year. They make great gifts that warm your loved ones from the inside out.

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 from my cookbook is my 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.

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).

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.

How to make gluten-free macadamia cookies

1. Preheat oven to 350°F (180°C). Position the oven rack in center of oven. Line two cookie sheets with parchment paper; set aside.
2. Chop ½ cup of macadamia nuts and set aside.
3. Melt 2 tablespoons of the butter.
4. In a food processor, combine melted butter and remaining macadamia nuts.
5. Process until the mixture forms a lumpy paste. Set aside.
6. In a medium bowl, cream the remaining six tablespoons of butter. Beat in sugars, egg and vanilla. Continue to beat until light and fluffy.
7. Beat in the macadamia nut paste.
8. In a separate medium mixing bowl, combine the chopped macadamia nuts, flour, baking soda and salt.
9. Add flour mixture to wet mixture and mix until combined.
10. Stir in vanilla chips.
11. Drop by rounded tablespoonfuls, two inches apart, onto the cookie sheet.
12. 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.
13. Remove from the oven and let cool on the cookie sheet for 2–3 minutes.
14. Finish cooling on a wire rack. Store cookies in an airtight container.

If you have any questions about substitutions, please leave a comment below and I will get back to you.

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.

Looking for more recipes for the holidays? You might like my Grain-Free Strawberry Thumbprint Cookies . 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.

Yield: 24 cookies

Gluten-Free White Chocolate Macadamia Cookies

Print

Crunch, chewy, Gluten-Free White Chocolate Macadamia Cookies are a perfect treat any time of the year.

Prep Time 15 minutes

Cook Time 12 minutes

Total Time 27 minutes

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 (I used Bob's Red Mill 1-to-1 gluten-free flour)
• ½ teaspoon baking soda
• ½ teaspoon salt (omit if using salted butter)
• 1 cup gluten-free vanilla chips

Instructions

1. Preheat oven to 350°F (180°C). Position the oven rack in center of oven. Line two cookie sheets with parchment paper; set aside.
2. Chop ½ cup of macadamia nuts and set aside.
3. Melt 2 tablespoons of the butter.
4. In a food processor, combine melted butter and remaining macadamia nuts.
5. Process until the mixture forms a lumpy paste. Set aside.
6. In a medium bowl, cream the remaining six tablespoons of butter. Beat in sugars, egg and vanilla. Continue to beat until light and fluffy.
7. Beat in the macadamia nut paste.
8. In a separate medium mixing bowl, combine the chopped macadamia nuts, flour, baking soda and salt.
9. Add flour mixture to wet mixture and mix until combined.
10. Stir in vanilla chips.
11. Drop by rounded tablespoonfuls, two inches apart, onto the cookie sheet.
12. 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.
13. Remove from the oven and let cool on the cookie sheet for 2–3 minutes.
14. Finish cooling on a wire rack. Store cookies in an airtight container.

Nutrition Information:

Yield:

24

Serving Size:

1 cookie
Amount Per Serving: Calories: 137 Total Fat: 6g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 8mg Sodium: 84mg Carbohydrates: 15g Fiber: 1g Sugar: 9g Protein: 1g