Gluten Free White Chocolate Macadamia Nut Cookies Recipe (2024)

Table of Contents
Gluten Free White Chocolate Macadamia Nut Cookies Why are my gluten free white chocolate chip macadamia cookies the best? How to make dairy free white chocolate chip cookies? Which flour is best for gluten free chocolate chip cookies? How to measure gluten free flour Use room temperature ingredients Let's bake some gluten free white chocolate chip macadamia nut cookies! 📖 Recipe Gluten Free White Chocolate Macadamia Nut Cookies Ingredients Instructions Notes Recommended Products Did you make this recipe? FAQs
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Gluten Free White Chocolate Macadamia Nut Cookies- Classic buttery white chocolate chip cookies with macadamia nuts. No chill gluten free cookie dough with a Dairy-free option.

Gluten Free White Chocolate Macadamia Nut Cookies

Gluten Free White Chocolate Macadamia Nut Cookies Recipe (1)

I’ve always been a white chocolate cookie fan.

One of the very first posts I shared was a cupcake inspired by gluten free white chocolate cranberry cookies.

I’ve also shared soft-baked gluten free white chocolate chip peanut butter cookies, which are one of my favorites!

I love the way the white chocolate dances with nutty flavors, like peanut butter.

Or like macadamia nuts, in these Gluten Free White Chocolate Macadamia Cookies.

I’ve loved these cookies for a long time, I can’t believe I am just now sharing the recipe with you here on Flippin’ Delicious.

I mean, they are on the cover of my cookbook!

A few weeks ago, I decided to bake up my gluten free white chocolate cookies recipe with my girls.

I wanted to show you just how easy these Gluten Free White Chocolate Chip Macadamia Nut Cookies, so I made them on Facebook Live.

With both of my girls “helping.”

If you want to watch our shenanigans, keep reading.

The video is just before the gluten free white chocolate cookies recipe card.

If I can bake these gluten free cookies with one kid eating the gluten free flour with fingers while the other one tells silly joke about a cow getting it’s bum poked on a mountain… (I have no idea where the flip that came from) …you’ve totally got this.

Pro tip. If you are going to go on Facebook Live to bake cookies, melt your butter before you start!

Why are my gluten free white chocolate chip macadamia cookies the best?

  • The first secret it to use melted butter instead of softened butter. Why do I use melted butter? Melted butter makes a beautifully chewy cookie with crisp edges, which is just how I like my white chocolate cookies!
  • My second tip is to use egg yolks instead of a whole egg. This also helps your finished gluten free white chocolate macadamia cookies to have a chewy texture and rich taste.
  • The third secret is to be very careful when measuring your flour. I’ve found that especially when baking gluten-free, even just a little too much flour will yield a pile of crumbs or hockey puck. To accurately measure your flour, start by giving your gluten-free flour a quick shake or stir (depending on if it is in a bag or lidded container) to aerate it a bit and ensure it is well combined. Then, scoop the gluten free flour into your measuring cup with a spoon before leveling it off. If you scoop your flour directly with the measuring cup you’ll pack more flour in and won’t have the same results.
Gluten Free White Chocolate Macadamia Nut Cookies Recipe (2)

How to make dairy free white chocolate chip cookies?

This gluten free white chocolate chip cookies recipe is easily made dairy free with a few substitutions.

To make dairy free white chocolate chip cookies you need to use a dairy free substitute for the butter and the white chocolate.

I’ve made this recipe many times using a vegan butter (like Earth Balance, Smart Balance, or Melt) or half vegan butter and half palm shortening.

For best results, be sure to melt your dairy free butter just like you would melt regular butter.

There are now several dairy free white chocolate chips on the market.

See Also
Zebra Popcorn RecipeRaspberry Macarons - Italian Meringue Method RecipeSuper Easy Slow Cooker White Chocolate Fudge RecipeWhite Chocolate Fudge (Easy Recipe)

My friend Erica from Celiac and the Beast raves about Pascha’s rice milk white chocolate chips.

They would be perfect in this recipe! (Here is my affiliate link to buy Pascha's dairy free white chocolate on Amazon.)

There are also a few dairy free white chocolate bars on the market, just coarsely chop the chocolate bar so they are in chip-sized chunks.

Use your favorite dairy-free chocolate, or whatever you can find locally or online.

I like to buy dairy free white chocolate on Amazon, but that can be tricky during the hot summer months.

You don’t want to end up with a white chocolate puddle!

Gluten Free White Chocolate Macadamia Nut Cookies Recipe (3)

Which flour is best for gluten free chocolate chip cookies?

Which gluten-free flour you use is important.

I tested this recipe using my gluten free flour blend which has equal parts white rice flour, brown rice flour, tapioca starch, and potato starch.

I would recommend using a similar blend. If you use a gluten free flour that has more starch or has too much xanthan gum in it your cookies won’t spread the same way.

(Xanthan gum is often used in gluten free recipes to help replicate some of the structure that gluten normally lends to baked goods.)

If you use a blend that already has xanthan gum in it, please omit the xanthan gum in the recipe.

If you double up on the xanthan gum, your cookies will be gummy.

I think this recipe would work well with Ryze’s Blue Bag. I haven’t tested it yet but based on my experience with Ryze I expect it would turn out deliciously.

If you use Ryze’s Blue Bag, be sure to omit the xanthan gum.

I expect that Bob’s Red Mill 1 to 1 Gluten-Free Flour would also work well in this recipe.

There are lots of great gluten-free flour blends now days. What a magical time to be living, right?

Way better than a decade ago when I first started baking gluten-free!

How to measure gluten free flour

How you measure your gluten free flour is also very important.

To accurately measure your flour, use the “fork, spoon, knife” method.

First, mix your gluten free flour with a fork to ensure it is aerated and evenly mixed.

Then carefully spoon it into your measuring cup.

DO NOT scoop the flour with your measuring cup, you’ll compact extra flour into the measuring cup and then your gluten free baked goods will be dry and crumbly because they'll have too much flour.

See Also
12 Most Delicious Smoothie Bowl Recipes

Finally, level off your measuring cup using a knife.

Use room temperature ingredients

You’ll also have best results if all the ingredients are at room temperature, except for any ingredients that specify “cold” or “chilled”.

Using room temperature ingredients like eggs, butter, and gluten free flours helps your baked goods to bake evenly and correctly.

Think about it, if you use cold eggs, your batter will be colder.

And then it will change how it bakes, or may take longer.

For recipes that rise using steam, this is especially important.

Let me know in the comments what flour you use and how it turns out!

Let's bake some gluten free white chocolate chip macadamia nut cookies!

📖 Recipe

Gluten Free White Chocolate Macadamia Nut Cookies Recipe (4)

Gluten Free White Chocolate Macadamia Nut Cookies

Yield: 1 ½ dozen gluten free white chocolate chip cookies

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

Gluten Free White Chocolate Macadamia Nut Cookies- Classic buttery white chocolate chip cookies with macadamia nuts. No chill gluten free cookie dough with a Dairy-free option.

Ingredients

  • ½ cup butter, melted (see note in post above for dairy free substitutions)
  • 1 cup white sugar
  • 2 egg yolks
  • ½ teaspoon xanthan gum
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 ½ cups my gluten-free flour blend
  • 1 teaspoon vanilla extract
  • ¾ cup white chocolate chips (see note in post above for dairy free substitutions)
  • ½ cup chopped macadamia nuts

Instructions

  1. Preheat the oven to 350 °f. Line a baking sheet with parchment paper or a silicone baking mat.
  2. Cream the melted butter and sugar together. Add the eggs yolks and mix until combined.
  3. Mix in the baking soda, salt, xanthan gum, and vanilla extract.
  4. Add the gluten free flour (I used my gluten free cookie blend) and mix until you have a smooth dough.
  5. Mix in the white chocolate chips and macadamia nuts.
  6. Scoop the cookie dough using a 1 ½ tablespoon balls (I used a medium cookie scoop) and place the cookies 2-3 inches apart on the prepared baking sheet.
  7. Bake for 10-12 minutes. The cookies will spread and lose their doughy shine on top and be golden on the bottom, but will still be soft. They will set as they cool. Allow to cool on the baking sheet until set before moving to a cooling rack.
  8. Best with a glass of your favorite milk.

Notes

You can easily make these cookies dairy free buy using dairy free/vegan butter and some of the newer dairy free and vegan white chocolate chips on the market. I have tried Nestle's Simple Delicious white Chocolate Chips, and have heard great things about Pascha RiceMilk white Chocolate.

Nutrition Information

Yield 18Serving Size 1
Amount Per ServingCalories 185Total Fat 11gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 5gCholesterol 36mgSodium 113mgCarbohydrates 21gFiber 1gSugar 15gProtein 2g

All nutrition info is a guestimate and will vary depending on the ingredients you use.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Facebook

Gluten Free White Chocolate Macadamia Nut Cookies Recipe (2024)

FAQs

How do you keep gluten-free cookies from falling apart? ›

Chilling helps the flours and xanthan gum absorb liquid, which makes the dough sturdier and easier to handle. Without a proper rest, your cookies are likely to crumble. Think of mix-ins as the Spanx of the cookie world. They are a sly way to ensure that your cookies look like cookies, not misshapen gluten-free blobs.

Read More ›
How do you make gluten-free cookies not dry? ›

I add a packet of unflavored gelatin to the dry ingredients before adding liquid ingredients. My cookies have a “normal" texture. The gelatin strengthens the structure of the cookie so it won't be crumbly. It also adds moisture which is good as gluten free baked goods tend to be dry.

Read The Full Story ›
Why are my gluten-free cookies not rising? ›

13- Make sure your baking soda and/or baking powder are fresh. These are the leavening agents in your cookie recipe and if they are no longer active, your cookies won't puff up and may spread more. Try a fresh container if they've been open longer than 3 months. 14- Use a tried and true gluten free cookie mix.

Read More ›
Why are my gluten-free cookies dry and crumbly? ›

Another reason is that gluten-free flours, such as almond flour or coconut flour, can behave differently than wheat flour in baking. They may absorb more liquid, for example, which can result in dry or crumbly cookies.

Discover More ›
What holds gluten-free cookies together? ›

Best Gluten-Free Flour for Sugar Cookies

When you see the term “1-to-1” or “measure-for-measure” it usually indicates that the flour contains a binder such as xanthan gum to keep your baked goods from falling apart. That said, be sure to read the label and locate “xanthan gum” before purchasing.

Get More Info Here ›
Should I refrigerate gluten free cookie dough before baking? ›

5. And refrigerate the dough if it's too sticky. Gluten-free cookie dough is stickier than standard cookie dough, but chilling it can help. This is because cold dough is less sticky, and it doesn't spread as easily, too.

Find Out More ›
What happens when you use gluten free flour in cookies? ›

Gluten-free flours often contain fine starches, so they absorb more liquid than conventional flour. To address this, gluten-free recipes usually call for more liquid and produce looser batters. They may also call for a larger quantity of leavening, like baking powder, to help add volume and lighten the texture.

Keep Reading ›
What is the best flour for cookies? ›

All-purpose flour is the most commonly used flour in cookie recipes due to its moderate protein content (usually around 10-12%). This balanced protein level makes it versatile enough to produce both soft and chewy cookies as well as slightly crisp ones.

Read The Full Story ›
Do you need xanthan gum in gluten-free cookies? ›

Without gluten, many recipes (especially flour-based ones) have trouble holding their ingredients together. This results in dry, crumbly goods that don't hold their shape well. Using xanthan gum helps provide some of the stickiness that gluten free goods lack, replacing some elasticity.

Read On ›
What is the best flour for gluten-free cookies? ›

Oat Flour. With its creamy, earthy flavor and delicate texture, gluten-free oat flour is a staple of my gluten-free baking recipes. It bakes up soft and smooth, adding necessary starch to many GF baked goods and keeping them moist and tender due to its high fat content and stable protein structure.

Continue Reading ›

Should you let gluten free cookie dough rest? ›

Instead of proceeding directly to baking, let the gluten-free cookie dough rest for about 30 minutes at room temperature. This resting period is crucial for hydration, not leavening. During this time, gluten-free flours absorb moisture from the wet ingredients, altering the dough's texture and consistency.

Read On ›
How do you tell if a gluten-free cookie is done? ›

While visual cues like the toothpick test and pressing the top of the cake will still help, the best way to determine if your baked goods are perfectly done is with a timer and oven thermometer. This is because gluten-free treats often look underdone and slightly wet inside after baking.

Discover More ›
What is the secret to moist gluten-free baking? ›

Moisture. There are many ways to increase moisture in a recipe. In general, recipes that call for pureed fruit, sour cream or yogurt are ones you can rely on for a moist product. In case your recipe does not call for these things, using brown sugar instead of white sugar to add moisture.

Get More Info ›
Why do gluten-free cookies taste weird? ›

Flavor Differences

All gluten-free flours have a different taste. Some gluten-free flours are naturally sweet, some are nutty, while others have a strong flavor. When you're just getting started baking gluten-free, experiment with as many different flours as you can.

Read On ›
How do you thicken gluten-free cookies? ›

Chilling the dough for at least several hours results in cookies that are extra-thick and chonky because it allows the flours to absorb more moisture.

Keep Reading ›
Why is gluten-free baking crumbly? ›

One common reason is that gluten-free flours tend to be lower in protein than wheat flour, which means that they don't have as much structural support. This can result in a softer, less cohesive dough that is more prone to crumbling or falling apart.

See Details ›
How do you keep cookies from being crumbly? ›

If you overmix the dough, the cookies will be dry and crumbly. The best way to fix this is to add more liquid to the dough. This can be done by adding milk, water, or even melted butter. You may also need to add more flour to the dough if it is too wet.

Get More Info Here ›
Should I add xanthan gum to gluten-free cookies? ›

Using xanthan gum helps provide some of the stickiness that gluten free goods lack, replacing some elasticity. Xanthan gum mimics some of gluten's most essential properties by sticking to flour and its moisture. This helps create moist goods that hold their shape after being baked.

See Details ›
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