Go Back Email Link
–+ servings
Gluten-free white chocolate macadamia nut cookies cooling on a wire rack.
No ratings yet

Gluten-Free White Chocolate Macadamia Nut Cookies

These gluten-free white chocolate macadamia nut cookies have crisp edges, chewy centers, and big puddles of melted white chocolate. Finished with flaky sea salt for the perfect sweet and salty bite.
Print Recipe Pin Recipe Rate this Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 24 cookies

Ingredients

  • 350 g (2 1/2 cups) gluten-free flour blend
  • 7 g (1 teaspoon) baking soda
  • 7 g (1 teaspoon) kosher salt
  • 170 g (3/4 cup) unsalted butter - at room temperature
  • 200 g (1 cup) brown sugar
  • 100 g (1/2 cup) granulated sugar
  • 2 large eggs - 50g each, at room temperature
  • 1 tablespoon pure vanilla extract
  • 1 cup (130g) coarsely chopped macadamia nuts
  • 8 oz (225g) chopped white chocolate - about 1 1/2 cups
  • 1/2 teaspoon flaky sea salt - for finishing after baking, such as Maldon salt

**Use the toggle button above to turn the instruction photos on and off!

Instructions

  • In a medium mixing bowl, whisk together 350g (2 1/2 cups) gluten-free flour blend, 7g (1 teaspoon) baking soda, and 7g (1 teaspoon) salt. Set aside.
    Gluten-free flour mixture with baking soda and salt in a glass bowl.
  • In a large mixing bowl, add 170g (3/4 cup) softened butter, 200g (1 cup) brown sugar, and 100g (1/2 cup) granulated sugar.
    Butter, brown sugar, and granulated sugar in a mixing bowl before creaming.
  • Cream with an electric mixer for 2-3 minutes, until light and fluffy, scraping down the sides of the bowl as needed.
    Creamed butter and sugars in a mixing bowl until light and fluffy.
  • Add 100g (2 large) eggs and 1 tablespoon vanilla extract and mix until smooth.
    Cookie dough with eggs and vanilla fully mixed until smooth.
  • Add half of the flour mixture to the butter mixture and stir until just combined. Repeat with the remaining flour, stirring until no more streaks of flour remain.
    Fully mixed gluten-free cookie dough before adding white chocolate and macadamia nuts.
  • Reserve about 2 tablespoons each of the chopped white chocolate and macadamia nuts for topping. Stir the rest into the dough.
    Chopped white chocolate and macadamia nuts added to cookie dough in a mixing bowl.
  • Cover and chill the dough for at least one hour.
    Cookie dough with white chocolate and macadamia nuts fully mixed in.
  • Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
  • Scoop the dough into 2-3 tablespoon balls. You should get about 24 cookies using a #24 scoop (2.7 tablespoons) and 18 cookies using a #20 scoop (3 tablespoons).
    Close-up of a cookie scoop holding dough with white chocolate and macadamia nuts.
  • Place the cookie dough balls on the prepared baking sheet, leaving 3-4 inches between each one. You can fit 6-8 cookies per sheet. Keep remaining dough in the refrigerator until ready to bake.
    Scooped cookie dough balls arranged on a parchment-lined baking sheet.
  • Top the cookie dough balls with the reserved white chocolate and macadamia nuts before baking, after baking, or both.
  • Bake at 350°F (175°C) for 8-11 minutes, until the edges are lightly browned and the middle is no longer raw. The cookies will continue to bake on the sheet pan, so do not over-bake them for chewy centers.
    Baked gluten-free white chocolate macadamia nut cookies cooling on a parchment-lined sheet pan.
  • While the cookies are still warm, use a round cookie cutter or biscuit cutter slightly larger than the cookie to scoot them into a perfect round shape.
  • Sprinkle with 1/2 teaspoon flaky sea salt immediately after removing from the oven. Let cool on the baking sheet for 4-5 minutes before transferring to a cooling rack.
    Close-up of freshly baked gluten-free white chocolate macadamia nut cookies on parchment paper.

Notes

  • Flour note: I've tested this recipe with Bob's Red Mill 1-to-1 and King Arthur Measure-for-Measure flour blends. Both contain xanthan gum. I can't guarantee results with other blends.
  • White chocolate: I prefer chopping white chocolate baking bars instead of using chips. You get varying sizes that melt into big gooey puddles. Chips work too.
  • For Chewy Cookies: Pull the cookies when they look slightly underdone. They'll firm up as they cool but stay chewy even the next day.
  • Toppings: You don't have to reserve some of the white chocolate and macadamia nuts for the top of the cookies, but I think it makes them look more impressive and guarantees you get visible chunks in every bite.

Nutrition

Calories: 240kcal | Carbohydrates: 28g | Protein: 3g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 33mg | Sodium: 259mg | Potassium: 67mg | Fiber: 2g | Sugar: 19g | Vitamin A: 202IU | Vitamin C: 0.1mg | Calcium: 43mg | Iron: 1mg
QR Code linking back to recipe