Gluten Free White Chocolate Macadamia Cookies come together in under an hour, no chilling required, and are made with simple ingredients and a 1:1 gluten free flour blend.
If you’re craving a bakery-style cookie with golden edges, a soft chewy center, and plenty of white chocolate chips and macadamia nuts in every bite, these cookies are it!
Not to mention they also make a delicious addition to your list of Gluten Free Christmas Cookies, just saying. You could totally throw in some craisins, too.
As an Amazon Associate, I earn from qualifying purchases. This post contains affiliate links for products I use and love. You can read my full disclosure here. All thoughts and opinions expressed are my own. Thank you for supporting Wonders of Cooking so that I can continue to provide you with free gluten-free recipes.
Looking for More Gluten Free Cookie Recipes?
Keep adding to your Gluten Free Christmas Cookies list:
- Sourdough Chocolate Chip Cookies | Gluten Free Sourdough Discard Recipes
- Maple Cookies with Pecans and Easy Maple Glaze - Gluten Free
- Nutter Butter Cookies - Best Gluten Free Peanut Butter Sandwich Cookie
- Gluten Free Chocolate Chip Cookies - Best Soft Baked Cookies
- Chocolate Chip Oatmeal Cookies - The Best Gluten Free Cookies
- Gluten Free Peanut Butter Cookies - The Best Christmas Cookies
- Gluten Free Chocolate Crinkle Cookies - Fudgy, Chewy - Best Christmas Cookies
- Gluten Free Shortbread Cookies - Chocolate Dipped, 5 Ingredients
- Gluten Free Oatmeal Raisin Cookies - Gluten Free Baking
Tips for the Best Gluten Free White Chocolate Macadamia Cookies:
- Use real white chocolate. Check the ingredients and look for cocoa butter—this means you're getting true white chocolate, not just artificially-flavored baking chips. It makes a big difference. Artificial is sickeningly sweet.
- Go for salted, dry-roasted macadamia nuts. They add the best depth of flavor to balance the sweet white chocolate.
- Spoon and level your flour. Too much flour can make your cookies dry and cakey. Spoon the flour into your measuring cup, then level it off with a knife for accuracy.
- Bake one batch at a time. For even baking and consistent results, stick to one tray in the center of the oven. It’s worth the extra time.
- Don’t skip the cooling time. These cookies continue to set as they cool. Letting them rest on the baking sheet for a few minutes before transferring helps them stay thick and chewy.
Ingredients for Gluten Free White Chocolate Macadamia Cookies:
- High quality gluten-free all purpose flour containing xanthan gum. I've used Bob's Red Mill GF 1:1 Baking Flour (the blue bag) and King Arthur Measure for Measure. Bob's is my preferred. KA turns out cakier.
- Baking soda
- Salt
- Unsalted butter
- Granulated sugar
- Light brown sugar
- Eggs
- Pure vanilla extract
- High quality white chocolate chips or chunks. Check for cocoa butter to ensure there's actual chocolate in it! I like to use the Moser Roth white chocolate bars from ALDI.
- Macadamia nuts. I used dry-roasted and salted macadamia nuts for extra flavor. Important: You will want to reduce the salt to ½ teaspoon if using salted nuts.
How to Make Gluten Free White Chocolate Macadamia Cookies:
- Preheat the oven to 360°F. Line a large baking sheet (or two smaller ones) with parchment paper, nonstick spray, or a silicone baking mat.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- Cream the butter and sugars: In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy. Add the brown sugar and mix until well combined.
- Add vanilla and eggs: Mix in the vanilla extract. Add the eggs one at a time, scraping down the sides of the bowl between additions.
- Combine with dry ingredients: Add the flour mixture and mix until just combined—don’t overmix.
- Add mix-ins: Stir in the white chocolate chips and macadamia nuts on low speed or by hand until evenly distributed.
- Scoop and shape: Use a 2-tablespoon cookie scoop to portion the dough. Place cookies on the baking sheet, spacing them about 3 inches apart. Optional: Press a few extra white chocolate chips on top for a bakery-style effect.
- Bake for 10–13 minutes, or until the edges are golden and the centers are slightly soft.
- Cool: Let the cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Equipment
You only need basic tools to make this Gluten Free White Chocolate Macadamia Cookies. I recommend:
- A large cookie sheet
- A stand-mixer, optional
- Silicone spatulas
- A cookie scoop
How to Store Gluten Free White Chocolate Macadamia Cookies:
You can store gluten free cookies in an airtight container at room temperature for up to 1 week.
Make Ahead & Freezing Tips
- You can prepare the cookie dough ahead of time and refrigerate it for up to 4 days. Let it sit at room temperature for about 20 to 30 minutes before baking.
- You can freeze baked cookies in an airtight container in the freezer for up to 3 months.
- Freeze unbaked dough: Scoop the dough into balls and flash-freeze on a baking sheet. Transfer to a freezer-safe bag or container for up to 3 months. Bake straight from frozen, just add an extra minute to the bake time.
Tried these Gluten Free White Chocolate Macadamia Cookies? Leave a 5-Star Rating Below!
Best Gluten Free White Chocolate Macadamia Cookies
Your rating helps support the making of more tested, delicious gluten-free recipes.
Yield: 20 cookies
Bakery-style cookies with golden edges, a soft chewy center, and plenty of white chocolate chips and macadamia nuts in every bite
Print
Pin
Share
Save
Ingredients
- 2 ¼ cups high quality gluten-free all purpose flour containing xanthan gum I've used Bob's Red Mill GF 1:1 Baking Flour (the blue bag) and KA Measure for Measure. I prefer Bob's. KA turns out cakier.
- ½ teaspoon baking soda
- ¾ teaspoon salt** reduce to ½ teaspoon if using dry-roasted and salted macadamia nuts
- 1 stick unsalted butter softened
- ½ cup granulated sugar
- 1 cup light brown sugar packed
- 2 teaspoon pure vanilla extract
- 2 large eggs
- 1 heaping cup high quality white chocolate chips or chunks
- 1 cup macadamia nuts I used dry-roasted and salted
Instructions
- Preheat the oven to 360°F. Line a large baking sheet (or two smaller ones) with parchment paper, nonstick spray, or a silicone baking mat.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.2 ¼ cups high quality gluten-free all purpose flour containing xanthan gum, ½ teaspoon baking soda, ¾ teaspoon salt**
- In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy. Add the brown sugar and mix until well combined.1 stick unsalted butter, ½ cup granulated sugar, 1 cup light brown sugar
- Mix in the vanilla extract. Add the eggs one at a time, scraping down the sides of the bowl between additions.2 teaspoon pure vanilla extract, 2 large eggs
- Add the flour mixture and mix just until combined—don’t overmix.
- Mix in the white chocolate chips and macadamia nuts on low speed or by hand until evenly distributed.1 heaping cup high quality white chocolate chips or chunks, 1 cup macadamia nuts
- Use a 2-tablespoon cookie scoop to portion the dough. Place cookies on the baking sheet, spacing them about 3 inches apart. Optional: Press a few extra white chocolate chips on top for a bakery-style effect.
- Bake for 10–13 minutes, or until the edges are golden and the centers are slightly soft.
- Let the cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
You can store gluten free cookies in an airtight container at room temperature for up to 1 week.
Make Ahead & Freezing Tips:
- You can prepare the cookie dough ahead of time and refrigerate it for up to 4 days. Let it sit at room temperature for about 20 to 30 minutes before baking.
- You can freeze baked cookies in an airtight container in the freezer for up to 3 months.
- Freeze unbaked dough: Scoop the dough into balls and flash-freeze on a baking sheet. Transfer to a freezer-safe bag or container for up to 3 months. Bake straight from frozen, just add an extra minute to the bake time.
Calories: 251kcal | Carbohydrates: 32g | Protein: 3g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 30mg | Sodium: 133mg | Potassium: 73mg | Fiber: 2g | Sugar: 22g | Vitamin A: 168IU | Vitamin C: 0.1mg | Calcium: 46mg | Iron: 1mg
Did you make this recipe?Mention @wondersofcooking or tag #wondersofcooking!
Leave a Reply