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Gluten-Free White Chocolate Macadamia Nut Cookies freshly baked on a plate.

Gluten-Free White Chocolate Macadamia Nut Cookies

These gluten-free cookies are tender with a buttery finish, sweet white chocolate, and satisfying macadamia crunch, making them perfect for any occasion.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry 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
Wet Ingredients
  • 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
Mix-Ins
  • 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 Lightly toasted if you like, substitute with chopped pecans or walnuts for a different flavor profile.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the gluten-free flour blend, baking soda, and salt until blended.
  3. 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.
  4. Beat in the egg and vanilla until fully incorporated and glossy.
  5. Add the dry ingredients to the wet in two additions, stirring gently after each addition until just combined.
  6. Fold in the white chocolate chips and chopped macadamia nuts.
Baking
  1. Use a tablespoon or a cookie scoop to drop rounded mounds of dough onto the prepared sheet, leaving roughly 2 inches between cookies.
  2. Bake for 10–12 minutes or until edges are lightly golden and centers appear soft.
  3. Let cookies cool on the baking sheet for 3–5 minutes, then transfer to a wire rack to cool completely.

Notes

For uniform cookies, chill the scooped dough 10–15 minutes before baking. If you like slightly flatter cookies, press the dough gently with a spoon before baking. Store cooled cookies in an airtight container for up to 3 days at room temperature or keep up to 7 days in the refrigerator.