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
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.
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. 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!
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!
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!
- 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
- 1½ cups my gluten-free flour blend (includes white rice flour, potato starch, brown rice flour, and tapioca starch)
- 1 teaspoon vanilla extract
- ¾ cup white chocolate chips (see note in post above for dairy free substitutions)
- ½ cup chopped macadamia nuts
- Preheat the oven to 350 °f. Line a baking sheet with parchment paper or a silicone baking mat.
- Cream the melted butter and sugar together. Add the eggs yolks and mix until combined.
- Mix in the baking soda, salt, xanthan gum, and vanilla extract.
- Add the gluten free flour (I used my gluten free cookie blend) and mix until you have a smooth dough.
- Mix in the white chocolate chips and macadamia nuts.
- 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.
- 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.
- Best with a glass of your favorite milk.