Gluten-Free White Chocolate Macadamia Nut Cookies
These bakery style white chocolate macadamia nut cookies are impressively large with gooey centres and crispy edges. Filled with decadent chunks of white chocolate and macadamia nuts, these easy homemade cookies are sure to rival any coffee shop, plus they're gluten-free!
Servings: 8 large cookies
- ½ cup salted butter, softened add an extra ¼ teaspoon salt if using unsalted
- ½ cup packed brown sugar
- ½ cup white sugar
- 2 teaspoon vanilla extract
- 1 egg cold
- 1⅔ cup gluten-free all-purpose flour with xanthan gum I use Bob's Red Mill 1:1 Baking Flour (blue bag)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup white chocolate chunks about 150g or 1.5 bars
- ⅔ cup roasted and salted macadamia nuts, roughly chopped *see note below
Use a mixer with beaters or the paddle attachment to beat the butter and both sugars together until light and fluffy. If you don't have an electric mixer, use a wooden spoon or your hands to ensure the sugars get dissolved in the butter.
Beat in the vanilla extract and egg, switching to a whisk if you are doing this by hand.
Place the gluten-free flour, baking powder, baking soda, and salt in the bowl. Lightly stir them together on top, then gently mix together until there are no dry spots. The dough will be fairly thick. Save 8 large pieces of white chocolate for topping the cookies. Fold in the remaining chopped white chocolate and macadamia nuts until thoroughly combined.
Divide the dough into 8 balls, each about ⅓ cup of dough (100g). Place on a small parchment-lined baking sheet or plate. Place a large piece of white chocolate on the top of each ball. Refrigerate for 30 minutes. Halfway through the chill time, preheat the oven to 350ºF.
Place the dough balls on 1-2 large parchment-lined baking sheets. Make sure there is room between them for the cookies to spread. Gently push the balls down slightly to encourage spreading. Bake for 13-15 minutes until the edges are lightly coloured and the centres are still a little soft. For perfectly round cookies, take a large cookie cutter or the top of a glass and gently run it around each cookie immediately after removing it from the oven. This will reinforce a circular shape as the cookie cools.
Allow the cookies to cool on the baking sheet for 15 minutes until they have set slightly, then transfer to a wire rack to continue cooling. Enjoy warm or allow to come to room temperature.
Nutrition facts are an estimation.
- Macadamia Nuts: The most common way I've found macadamia nuts in stores is roasted and salted. This recipe is designed to work with these nuts and is not overly salty. If you are using raw macadamia nuts, I recommend toasting them at 350ºF for approximately 10 minutes, keeping an eye on them. Allow to cool and roughly chop. Add an extra pinch of salt if desired.
- Dairy-free: Use a block of dairy-free butter and a dairy-free white chocolate such as No Whey.
- Make smaller cookies: Make 16 smaller cookies instead of 8 jumbo cookies. Note that the bake time may be shorter. Check the cookies around 7-10 minutes.
- Storage: Cookies will keep in an airtight container at room temperature for 4-5 days. Reheat for 10 seconds in the microwave if desired.
- Freezing: Wrap cookies tightly in plastic wrap or tin foil and place in an airtight, freezer safe container. Freeze for up to 3 months. To thaw, allow to sit at room temperature for a few hours. Reheat for 10-15 seconds in the microwave if desired.
Calories: 480kcal | Carbohydrates: 58.5g | Protein: 3.7g | Fat: 29.2g | Saturated Fat: 12.4g | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 11.4g | Trans Fat: 0.5g | Cholesterol: 55mg | Sodium: 262mg | Potassium: 142mg | Fiber: 2.3g | Sugar: 36.2g | Vitamin A: 117IU | Vitamin C: 0.17mg | Calcium: 87.1mg | Iron: 0.58mg