Say hello to the BEST gluten-free white chocolate macadamia nut cookies you’ve ever had!

I tested this recipe 6 times to get it just right! The result is a cookie that is crisp on the edges, chewy in the middle and perfectly buttery.

(Plus the sweet & salty combination of white chocolate macadamia can’t be beat!)

White chocolate macadamia nut cookies on a baking tray with parchment paper
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(Plus you can’t be that sweet and salty white chocolate macadamia combination!)

If you grew up getting Mrs. Fields’ white chocolate macadamia nut cookies at the mall, this recipe is for you!

I’ve always loved the buttery, chewy, sweet and salty combination of white chocolate and macadamia nut cookies. And I’m willing to bed my gluten-free version rivals any traditional white chocolate chip cookie!

This recipe calls for a high-quality gluten-free flour blend, white and brown sugar, and an extra egg yolk, which makes the cookies perfectly chewy and moist.

They have crisp edges and are chock-full of sweet white chocolate chips and crunchy macadamia nuts. They really are the perfect cookie!

The salty, creamy macadamia nuts work so well with the white chocolate chips. Take them to a party or family dinner and you’re definitely going to be asked to bring them again soon!

They’re a great alternative to a classic chocolate chip cookie and hit all the right flavors and textures! (PS they remind me of my old favorite cookies from Subway sandwich!)

Why You’ll Love This Recipe

  • Sweet and salty
  • Perfectly chewy and moist
  • Simple ingredients
  • Great dessert for large groups

You also might like these best ever gluten-free chocolate chip cookies.

For more gluten-free cookie recipes, try these recipes for gluten-free cookie cake, gluten-free monster cookies, gluten-free sugar cookies, gluten-free peanut butter cookies and gluten-free oatmeal cookies.

You also might like this collection of gluten-free desserts.

Ingredients You’ll Need

Here’s what you’ll need to make these white chocolate cookies:

Ingredients for white chocolate macadamia nut cookies on a countertop
  • Gluten-free flour: For best results, use a high quality gluten-free flour blend that contains xanthan gum. King Arthur Flour Gluten-Free Measure-For-Measure Flour is my favorite gluten-free flour. I’ve also had good results with Bob’s Red Mill gluten-free 1:1 baking flour.
  • Brown and white sugar: I like to use Domino fine granulated sugar for all of my gluten-free baking. Any light brown sugar will work for these gluten-free macadamia cookies!
  • Butter: I like to use salted butter for these cookies. It gives more depth of flavor than regular butter!
  • Egg and yolk: You’ll add an extra egg yolk for ultra-rich and moist gluten-free white chocolate macadamia nut cookies.
  • Vanilla: I always prefer real vanilla extract to imitation vanilla, especially in these cookies!
  • Baking soda and salt: Baking soda helps the cookie dough rise, and fine sea salt helps bring out all of the flavors and balance the sweetness.
  • Macadamia nuts: You can use any kind of macadamia nut you like, raw or roasted/salted will both work. I think salted, dry-roasted nuts add a delicious flavor!
  • White chocolate: Be sure to carefully check the label when selecting gluten-free white chocolate chips. I use Guittard white chocolate chips, which are labeled gluten-free. You also might like this white chocolate popcorn or white chocolate chip cookies.

You also might like these gluten-free Christmas cookies or gluten-free gingerbread cookies!

How to Make These Cookies

Dry ingredients in a mixing bowl, and wet ingredients in a mixing bowl
  • In a medium bowl, whisk together the gluten-free flour, baking soda, and salt. Set aside.
  • In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar. Whisk in the egg, egg yolk, and vanilla until combined. 
Dry ingredients and wet ingredients combined in a bowl, and chocolate chips and nuts mixed into the dough
  • Add the dry ingredients to the wet ingredients and mix with a rubber spatula to fully combine. Fold the white chocolate chips and macadamia nuts into the gluten free cookie dough.
  • Cover and chill the dough in the refrigerator for at least 2 hours and up to 4 days. 
  • (If chilling for longer than 2 hours, allow to sit at room temperature for at least 20-30 minutes before rolling and baking because the dough will be hard.)
  • Preheat the oven to 350F. Line baking sheets with parchment paper or silicone baking mats. Set aside.
White chocolate macadamia nut cookie dough on a baking sheet, and baked cookies on a baking sheet
  • Scoop and roll the cookie dough into balls. You can make smaller cookies with 1-1.5 tablespoons of dough, or bigger cookies with 2-3 tablespoons of dough per cookie. Roll the dough balls after scooping so they’re smooth. 
  • Place cookie dough balls a few inches apart on a large baking sheet. (You can bake 12 small cookies or 6 large cookies at a time.)
  • Bake these gluten-free white chocolate macadamia nut cookies for 10-12 minutes or until lightly golden brown on the sides. The centers will look soft.
  • Remove from the oven and allow the gluten free white chocolate chip cookies to cool on the baking sheet for 5 minutes before transferring to a wire cooling rack to cool completely. Enjoy!
White chocolate macadamia nut cookies stacked on a countertop

Storage Instructions

Store gluten-free white chocolate macadamia nut cookies in an airtight container at room temperature for up to five days, or in the freezer for up to three months.

FAQs

Does Costco sell white chocolate macadamia nut cookies?

Yes, Costco sells its own Kirkland brand white chocolate macadamia nut cookies, as well as Lenny & Larry’s White Chocolate Flavored Macadamia cookies. Lenny & Larry’s cookies are made from plant-based proteins and are non-GMO and vegan.

Why is white chocolate paired with macadamia nuts?

White chocolate chips and macadamia nuts have been popular pairings for decades, but no one knows the exact history of how the combination came to be. Still, it is easy to see why the trend caught on. White chocolate chips and macadamia nuts are both mild, creamy, and sweet. The macadamia nuts add a bit of salty crunchy that perfectly complements the white chocolate.

How many calories in a white chocolate macadamia cookie from Starbucks?

According to outside sources, the Starbucks white chocolate macadamia cookie has 430 calories, 51 grams of carbs, and 23 grams of fat. (Just keep in mind, this information isn’t verified by Starbucks.)

Expert Tips & Tricks

  • For best results with these gluten free white chocolate macadamia cookies, use a high-quality gluten-free flour blend that contains xanthan gum. This is my favorite brand.
  • You can use any kind of macadamia nut you like, raw or roasted/salted will both work. I think salted, dry-roasted nuts add a delicious flavor to these gluten-free cookies!
  • Be sure to carefully check the label when selecting gluten-free white chocolate chips. I use Guittard white chocolate chips, which are labeled gluten-free.
  • Make sure you don’t over-bake these cookies! They will look underbaked in the center when you remove them from the oven, but will continue to bake on the baking sheet as they cool down.
A cookie on a baking tray with a bite taken out of it

MORE Gluten-Free CoOkies & Bars

I hope you love this recipe as much as we do! If you try these gluten-free white chocolate macadamia nut cookies, be sure to leave me a comment/rating below. I’d love to hear from you! 

White chocolate macadamia nut cookies on a baking tray with parchment paper
5 from 7 votes

Gluten-Free White Chocolate Macadamia Nut Cookies

Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 2 hours
Total Time 2 hours 25 minutes
Servings 24 cookies
Say hello to the BEST gluten-free white chocolate macadamia nut cookies you've ever had!
I tested this recipe 6 times to get it just right! The result is a cookie that is crisp on the edges, chewy in the middle and perfectly buttery.
(Plus the sweet & salty combination of white chocolate macadamia can't be beat!)

Ingredients

  • 1 ¾ cup (262g) gluten-free measure-for-measure flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 10 tablespoons salted butter melted
  • 3/4 cup (150g) brown sugar
  • 3/4 cup (150g) granulated sugar
  • 1 large egg + 1 egg yolk room temperature
  • 1 ½ teaspoons vanilla extract
  • 1 cup (170g) white chocolate chips
  • 1/2 cup (60g) roughly chopped macadamia nuts*
Save this recipe!
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

Instructions 

  • In a medium bowl, whisk together the gluten-free flour, baking soda, and salt. Set aside.
  • In a large bowl, whisk together the melted butter, brown sugar and granulated sugar. Whisk in the egg, egg yolk, and vanilla until combined.
  • Add the dry ingredients to the wet ingredients and mix with a rubber spatula to fully combine. Fold in the white chocolate chips and macadamia nuts.
  • Cover the dough and refrigerator for at least 2 hours and up to 4 days.
  • (If chilling for longer than 2 hours, allow to sit at room temperature for at least 20-30 minutes before rolling and baking.
  • Preheat the oven to 350F. Line baking sheets with parchment paper or silicone baking mats. Set aside.
  • Scoop and roll the cookie dough into balls. You can make smaller cookies with 1-1.5 tablespoons of dough, or bigger cookies with 2-3 tablespoons of dough per cookie. Roll the dough balls after scooping so they’re smooth.
  • Place a few inches apart on the baking sheet. (You can bake 12 small cookies or 6 large cookies at a time.)
  • Bake for 10-12 minutes or until lightly browned on the sides. The centers will look soft.
  • Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy!

Notes

RECIPE NOTES

  • For best results with these gluten free white chocolate macadamia cookies, use a high-quality gluten-free flour blend that contains xanthan gum. This is my favorite brand.
  • You can use any kind of macadamia nut you like, raw or roasted/salted will both work. I think salted, dry-roasted nuts add a delicious flavor to these gluten-free cookies!
  • Be sure to carefully check the label when selecting gluten-free white chocolate chips. I use Guittard white chocolate chips, which are labeled gluten-free.
  • Make sure you don’t over-bake these cookies! They will look underbaked in the center when you remove them from the oven, but will continue to bake on the baking sheet as they cool down.

Nutrition

Calories: 185kcal | Carbohydrates: 24g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 141mg | Potassium: 44mg | Fiber: 1g | Sugar: 18g | Vitamin A: 159IU | Vitamin C: 0.1mg | Calcium: 31mg | Iron: 1mg

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Hi, I'm Erin!

BS Food Science,

MS Nutrition

I believe you can make amazing, gluten-free food with everyday ingredients that everyone will enjoy. I'm here to share my tried-and-true recipes with you!

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Comments

  1. 5 stars
    What a delicious sweet and salty treat! Thanks for sharing this recipe, everyone in my house loved these cookies!

  2. 5 stars
    These cookies are definitely a must-try! They are a crowd pleaser. They are so chewy and delightful. And the texture is remarkable!

  3. The directions mention cornstarch, but the ingredient list does not. Can you please clarify if cornstarch is needed, and if so, how much? I can’t wait to try this recipe!

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