Name: Gluten-Free White Chocolate Macadamia Nut Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 30 min
Ingredients: 1 cup gluten-free flour blend (One that includes xanthan gum or another binder is best.); 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened (Use room temperature.); 1/2 cup brown sugar (Light or dark.); 1/4 cup granulated sugar; 1 large egg (Use room temperature.); 1 teaspoon vanilla extract; 1/2 cup white chocolate chips (Use high-quality chips that don’t contain whey if avoiding dairy (watch labels).); 1/2 cup macadamia nuts, chopped

I learned this gluten-free white chocolate macadamia nut cookie recipe from a weekend of testing — it’s a simple, tender cookie with a buttery finish, sweet white chocolate, and a satisfying macadamia crunch. It’s perfect for holiday cookie trays, school bake sales (check for nut restrictions), or just a comforting afternoon snack when you want something buttery but gluten-free. If you enjoy tender gluten-free cookies with mix-and-match potential, you might also like my take on gluten-free pumpkin chocolate chip cookies for another seasonal twist.

Why you’ll love this dish

These cookies deliver classic cookie texture without gluten: slightly crisp at the edges and soft, chewy in the center. The white chocolate brings mellow sweetness while macadamia nuts add luxury and a delicate snap. They’re approachable — no specialty equipment — and fast: from bowl to cooling rack in about 25–30 minutes.

“A little indulgent, perfectly balanced — the macadamia crunch and white chocolate make them irresistible.” — a neighborhood taste-test verdict

Why make them at home? You control the ingredients (less sugar, better chocolate), avoid cross-contamination concerns with store-bought mixes, and they’re crowd-pleasers for both gluten-free and non–gluten-free eaters.

How this recipe comes together

Step-by-step overview:

Dry ingredients are mixed first so baking soda distributes evenly.
Butter and sugars are creamed to trap air for lightness.
Egg and vanilla bind and flavor.
Add dry ingredients gently — overmixing makes gluten-free baked goods gummy, so fold just to combine.
Stir in white chocolate and chopped macadamia nuts.
Scoop, bake until edges are light gold, rest briefly on the sheet, then cool on a rack.

This gives you tender centers with just enough structure to hold the mix-ins.

What you’ll need

Ingredient list (yields about 18–24 cookies depending on scoop size):

1 cup gluten-free flour blend (one that includes xanthan gum or another binder is best)
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup brown sugar (light or dark)
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup white chocolate chips
1/2 cup macadamia nuts, chopped (lightly toasted if you like)

Notes and substitutions:

Gluten-free flour: blends with rice flour + tapioca/starch and xanthan gum work well. If yours has no binder, add 1/4 teaspoon xanthan gum.
White chocolate: use high-quality chips that don’t contain whey if avoiding dairy (watch labels).
Macadamia nuts: substitute chopped pecans or walnuts for a different flavor profile; see a coconut-pecan twist for inspiration at coconut pecan cookies.

Step-by-step instructions

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a medium bowl, whisk together the gluten-free flour blend, baking soda, and salt until blended.
In a large bowl, cream the softened butter with the brown sugar and granulated sugar until smooth and slightly fluffy — about 1–2 minutes with a hand mixer.
Beat in the egg and vanilla until fully incorporated and glossy.
Add the dry ingredients to the wet in two additions. Stir gently after each addition until just combined. Stop mixing as soon as you see no streaks of flour.
Fold in the white chocolate chips and chopped macadamia nuts so they’re evenly distributed.
Use a tablespoon or a cookie scoop to drop rounded mounds of dough onto the prepared sheet, leaving roughly 2 inches between cookies.
Bake for 10–12 minutes. Look for lightly golden edges; centers will still appear soft. Remove when edges set.
Let cookies cool on the baking sheet for 3–5 minutes, then transfer to a wire rack to cool completely.

Tip: For uniform cookies and predictable baking times, chill the scooped dough 10–15 minutes before baking. If you like slightly flatter cookies, press the dough gently with a spoon before baking.

Best ways to enjoy it

Serving suggestions:

Fresh & warm with a glass of cold milk or a latte.
Plate on a cookie tray with mixed chocolate and nut varieties for a holiday spread.
Crumble one over vanilla ice cream for a quick sundae upgrade.
Pair with a lightly acidic tea (Earl Grey) or a bright, fruity white wine for grown-up dessert.

For a picnic or kids’ lunch, wrap individually in parchment to keep them from sticking.

How to store & freeze

Storage and reheating tips:

Room temperature: Store cooled cookies in an airtight container for up to 3 days.
Refrigerator: Keep up to 7 days in an airtight container; bring to room temperature before serving to regain tenderness.
Freezing: Arrange cookies in a single layer on a baking sheet to flash-freeze, then transfer to a freezer-safe bag or container. Freeze up to 3 months. Thaw at room temperature or warm in a 300°F oven for 5–7 minutes.
Reheating: Microwave one cookie for 8–12 seconds to warm, or bake at 300°F for a few minutes to refresh crisp edges.

Food safety note: store at safe temperatures and discard if they develop off-smells or visible mold.

Tricks for success

Use room-temperature butter and egg so they emulsify and create a smooth dough.
Don’t overmix once the flour is added; gluten-free flours can become gummy if agitated.
Toast the macadamia nuts lightly in a dry skillet for 3–4 minutes until aromatic — it deepens flavor and reduces bitterness.
Measure flour by spooning into the cup and leveling (don’t pack), or use a kitchen scale for accuracy.
If your mix is crumbly, add 1 teaspoon of milk at a time until it comes together; avoid adding too much liquid.

Also, if you liked the technique here, try a texture-focused gluten-free cookie like our crispy-chewy Carolina coconut cookies for another perspective on chew vs. crisp.

Creative twists

Chocolate swap: Use dark chocolate chunks instead of white chocolate for a richer contrast.
Citrus lift: Add 1 teaspoon finely grated orange zest to the dough for brightness.
Vegan option: Replace butter with vegan butter and the egg with a flax "egg" (1 tbsp flaxseed + 3 tbsp water), though texture will shift slightly.
Salted finish: Sprinkle flaky sea salt on each cookie immediately after baking for a sweet-salty finish.
Mini cookies: Use a small scoop for bite-sized cookies to serve at parties.

Helpful answers

Q: Are these cookies truly gluten-free?
A: Yes, when you use a certified gluten-free flour blend and ensure all mix-ins (white chocolate chips, baking powder, etc.) are labeled gluten-free to avoid cross-contamination.

Q: Can I make these nut-free?
A: Swap macadamia nuts for toasted sunflower seeds or omit entirely and add extra chips. Be sure to remove any traces of nuts in your prep area.

Q: How long do they take to prep and bake?
A: Active prep time is about 10–15 minutes; baking is 10–12 minutes per sheet. From start to finish, plan 25–30 minutes, plus cooling.

Q: Can I freeze the dough?
A: Yes — portion the dough onto a tray, freeze until solid, then store in a bag. Bake frozen dough with an extra minute or two added to the baking time.

Conclusion

If you want another tested gluten-free cookie with a different flavor profile, check out this version of Gluten Free White Chocolate Macadamia Nut Cookies for toasted-nut tips and variations. For a slightly different approach and ingredient notes, the write-up at Gluten-Free White Chocolate Macadamia Nut Cookies – Meaningful … is also a useful reference.