Gluten Free White Chocolate Macadamia Nut Cookies Recipe (2024)

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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
The Best Chocolate Peanut Clusters Recipe - Cooking With KarliBest White Cake Recipe - Baker by NatureChewy Peppermint Sugar Cookies - Easy Christmas Cookies Recipe!White Chocolate Gingersnap Cookies | Classic Christmas Cookie 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
White Chocolate Cranberry Fudge Recipe | Easy Christmas Idea

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 The Full Story ›
How do you make gluten-free cookies not dry? ›

Use a Binder. Binders like xanthan gum and guar gum provide structure in gluten-free baking to make up for the missing gluten. This prevents cookies from being too crumbly plus it also helps with freshness.

Find Out More ›
Why are my gluten-free cookies not spreading? ›

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.

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

One of the most common gluten-free baking tips is “let your batter rest”. Letting the batter rest gives the gluten-free flours and starches more time to absorb the moisture. In theory, it will turn your dry, crumbly cakes into delicious, moist masterpieces.

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

As with gluten, this could stop a cookie from spreading too much as it bakes. So I've decided to try adding a hydrocolloid to my gluten-free dough. Some grocery stores sell xanthan gum and guar gum, especially if the stores have a gluten-free aisle. Many gluten-free recipes call for xanthan gum.

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

Gluten's elasticity allows batters and doughs to trap air released by leavening agents (yeast, baking powder, or baking soda), which is how they're able to rise. Without this protein, gluten-free baked goods have the potential to be grainy, dense, and crumbly, but they don't have to be!

Continue Reading ›
What flour is best 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.

Read More ›
Should you refrigerate gluten free cookie dough before baking? ›

And refrigerate the dough if it's too sticky.

This is because cold dough is less sticky, and it doesn't spread as easily, too. If you're making a gluten-free cookie recipe that you don't want to spread too much (like crinkle cookies), make sure to chill the dough before baking it.

See More ›
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.

Learn More ›
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.

See Details ›

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.

Learn More ›
Can you overmix gluten free cookie dough? ›

While conventional wisdom has taught us not to overmix our batters, we've found most gluten-free batters simply need to be stirred for longer. If you're worried this will turn your muffins and cakes rubbery, have no fear. Gluten-free recipes need to have more structure.

Discover More ›
How do you improve the texture of gluten-free cookies? ›

Use xanthan gum or guar gum: Gluten-free flours lack the elasticity and structure that gluten provides, so adding a binder like xanthan or guar gum can help to hold the ingredients together and give your baked goods a better texture.

Discover More ›
Why do gluten-free cookies taste weird? ›

Any taste differences also depend on which flour or flours are used and in what proportions. The variety of gluten-free flours is advantageous in that they can be blended to achieve the results that bakers want. Baking with gluten-free flour will produce some slight differences in taste or texture.

Get More Info ›
Do gluten-free cookies take longer to bake? ›

Gluten-free goods tend to brown faster and take longer to cook through. So they need to be baked at a slightly lower temperature, for a slightly longer time. Every recipe is different, but in general, try lowering the temperature by 25 degrees and baking the item for 15 minutes longer.

Discover More ›
How to prevent cookies from crumbling? ›

How to Keep Cookies on a Baking Sheet from Crumbling and Sticking
  1. Follow Your Recipe. Cookie and bar recipes are generally more forgiving than cakes, but all baking is based on chemistry. ...
  2. Grease Your Pan. Jason Donnelly. ...
  3. Line Your Pan or Cookie Sheet. ...
  4. Give Your Cookies Time to Cool. ...
  5. Cut the Bars and Remove Cookies from Sheet.
Oct 31, 2022

Find Out More ›
Why is gluten-free baking crumbly? ›

Dry, crumbly loaf- you may need more liquid (see above), fat or binder. Gluten free bread dough needs more fat than wheat bread dough whether it's oil, butter or something else. So if your bread is dry, simply add more fat to get a better crumb.

Keep Reading ›
Why do my no bake cookies fall apart? ›

Boiling too long will cause the cookies to be dry and crumbly. However, if you don't boil long enough the cookies will not set and will be runny. Some folks say bring the mixture to a rolling boil and then count to 60, while others swear by counting to 90.

Explore More ›

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