Gluten-Free White Chocolate Macadamia Nut Cookies
Delightfully chewy and decadently sweet, these Gluten-Free White Chocolate Macadamia Nut Cookies are a must-try treat for cookie lovers with dietary restrictions. Made with a versatile gluten-free all-purpose flour blend, this recipe achieves the perfect balance of soft, buttery dough, creamy white chocolate, and crunchy macadamia nuts. With just 15 minutes of prep time, these cookies are quick to whip up and ideal for any occasion, from afternoon tea to festive gatherings. The recipe’s simple steps and a short baking time of 10 minutes ensure consistent results every time, yielding a golden, slightly crisp edge with a soft and tender center. Whether you're gluten-free or just seeking a new favorite dessert, these cookies deliver indulgence in every bite.
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Ingredients
- 2 cups Gluten-free all-purpose flour blend
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 0.75 cup Unsalted butter, softened
- 0.75 cup Brown sugar, packed
- 0.25 cup Granulated sugar
- 1 large Egg
- 2 teaspoons Pure vanilla extract
- 1 cup White chocolate chips
- 0.75 cup Macadamia nuts, roughly chopped
Directions
Step 1
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Step 2
In a medium-sized bowl, whisk together the gluten-free all-purpose flour, baking soda, and salt. Set aside.
Step 3
In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened butter, brown sugar, and granulated sugar until smooth and fluffy, about 2-3 minutes.
Step 4
Add the egg and vanilla extract to the wet mixture, and beat until well combined.
Step 5
Gradually mix the dry ingredients into the wet ingredients, stirring until just combined. Be careful not to overmix.
Step 6
Fold in the white chocolate chips and chopped macadamia nuts until evenly distributed.
Step 7
Scoop tablespoon-sized portions of dough (or use a cookie scoop) onto the prepared baking sheets, spacing them about 2 inches apart.
Step 8
Bake in the preheated oven for 8-10 minutes or until the edges are lightly golden. The centers may still look slightly soft, but they will set as they cool.
Step 9
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Step 10
Store the cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Nutrition Facts
| Serving size | (1018.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5010.1 |
| Total Fat 305.0g | 0% |
| Saturated Fat 153.9g | 0% |
| Polyunsaturated Fat 2.0g | |
| Cholesterol 647.0mg | 0% |
| Sodium 2865.1mg | 0% |
| Total Carbohydrate 569.1g | 0% |
| Dietary Fiber 14.7g | 0% |
| Total Sugars 327.5g | |
| Protein 36.6g | 0% |
| Vitamin D 53.8IU | 0% |
| Calcium 701.8mg | 0% |
| Iron 8.6mg | 0% |
| Potassium 1645.6mg | 0% |
Source of Calories