White Chocolate Macadamia Nut Cookies
These soft and chewy gluten-free cookies combine rich white chocolate and crunchy macadamia nuts for a delightful treat, perfect for any occasion.
Ingredients
Dry Ingredients
- 1 cup gluten-free flour blend Preferably with xanthan gum
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar Light or dark
- 1/4 cup granulated sugar
- 1 large egg For egg-free, use a commercial egg replacer
- 1 teaspoon vanilla extract
Mix-Ins
- 1/2 cup white chocolate chips
- 1/2 cup macadamia nuts, chopped Toast for extra flavor if desired
Instructions
Preparation
- Preheat the 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 evenly mixed.
- In a separate large bowl, cream the softened butter with the brown sugar and granulated sugar until the mixture is smooth and slightly fluffy.
- Beat in the egg and vanilla extract until fully incorporated.
Mixing
- Add the dry ingredients to the wet mixture in two additions, stirring gently after each until combined; don’t overmix.
- Fold in the white chocolate chips and the chopped macadamia nuts until distributed evenly.
Baking
- Using a tablespoon or cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
- Bake for 10–12 minutes, watching for lightly golden edges; centers will still look soft.
- Let cookies cool on the baking sheet for 3–5 minutes, then transfer to a wire rack to cool completely.
Notes
For the softest center, underbake slightly — remove when edges set but centers still look soft. For dairy-free, use vegan butter and dairy-free chocolate chips.