Best Gluten Free White Chocolate Macadamia Cookies

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Prep Time: 30

Cook Time: 30

Total Time: 1

Yield: cookies

Bakery-style cookies with golden edges, a soft chewy center, and plenty of white chocolate chips and macadamia nuts in every bite

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Author: Madison @ Wonders of Cooking

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

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.

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.

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