Gluten-Free White Chocolate Macadamia Nut Cookies

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!)

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 10

Chilling Time 2

Total Time 2 25

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!

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.