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 recipes 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, I use vanilla paste.
Up until I started working with 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?
- Pascha Organic Vegan White Chocolate Chip
- Lieber’s Real White Chocolate Chips
- Enjoy Life Foods Mini White Baking Chips
- ChocZero White Chocolate Chips
- LILY'S White Chocolate Style, Gluten Free No Sugar Added Baking Chips
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.
Did you make these cookies? Stop back 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.
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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
DID YOU MAKE THIS RECIPE?
Tag @glutenfreepalate on Instagram and hashtag it #glutenfreepalatebaker so we can see all the deliciousness!
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!