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

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.

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.

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

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

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.

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.

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 get gluten-free cookies to stick together? ›

Remember: Xanthan Gum is Your Friend

It might sound scary, but xanthan gum is key for successful gluten-free baking. It helps bind together the ingredients, preventing your cookies from falling to pieces. Be careful to not use too much; no one likes gummy baked goods.

Read The Full Story ›

What if my gluten-free cookie dough is crumbly? ›

7- If your cookie dough is too dry and crumbly, just add back to the mixing bowl and stir in a couple tablespoons of your favorite milk or an egg. Add more if needed – the dough needs to hold together, but most cookie doughs shouldn't be sticky.

Read The Full Story ›

How do you make gluten-free cookies less gritty? ›

Let the batter or dough "rest" 30 minutes before baking. This gives the flours time to absorb moisture and soften, minimizing that gritty texture. Baking time and temperature can vary. Start on the low end of baking time and add minutes as needed.

Discover More Details ›

How do you keep gluten-free cookies from spreading? ›

The Cookies Spread:

This could be due to using too little gluten free flour.
Use a gluten-free flour blend with a high starch content or dried milk powder.
Using too much butter or European butter with a high-fat content can cause spread.
You used too much sugar.

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Mar 24, 2023

Show Me 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.

Tell Me More ›

What are the binding agents for gluten-free cookies? ›

Xanthan Gum

It serves many roles in gluten-free baking. Because gluten-free flours have less protein than wheat flours and are not capable of forming the same network required to stretch and surround starch granules, they need reinforcement. Xanthan gum strengthens these networks and also makes them more elastic.

Get More Info ›

Why are my gluten-free cookies so dry? ›

Add extra liquid: Gluten-free flours tend to absorb more liquid than regular flour, so you may need to add more liquid to your recipes to compensate. This can help to keep your baked goods moist and prevent them from becoming dry and crumbly.

See Details ›

Should gluten-free cookie dough be chilled before baking? ›

You will not regret this extra step! ALL THAT SAID, if you simply don't have the time or patience to wait 24-48 hours, chill the dough for at least 2 hours in the fridge before scooping and baking.

Can I just replace flour with gluten-free flour? ›

If the original recipe calls for 260 grams of all-purpose flour, substitute with 260 grams of your blend. Beat the batter more. Because gluten-free flours provide less structure than all-purpose, the batter or dough you make with them may require more beating than that which you are accustomed.

Know More ›

What is the trick to baking with gluten-free flour? ›

2 teaspoons of baking powder per cup of gluten-free flour is necessary to ensure proper leavening. Baking soda and buttermilk can be used to leaven instead of baking powder, but 1-1/8 teaspoon of cream of tartar should be added for each 1/2 teaspoon baking soda used.

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.

Find Out More ›

Can I use gluten-free flour instead of all purpose for cookies? ›

Flours like quinoa, rice, almond, coconut, or sorghum can also be the base for delicious baked goods but generally cannot be substituted one-for-one in recipes written for all-purpose flour. Instead, look for recipes that have been tested and call for these or other gluten-free flours outright.

Tell Me More ›

Does gluten-free flour change the taste of cookies? ›

Baking with gluten-free flour will produce some slight differences in taste or texture. Millet flour tends to have a mild flavor while buckwheat flour lends itself to a more earthy taste. In addition, quinoa flour has a nutty flavor and bean flour can actually sometimes taste like beans.

How do you make cookies stick together better? ›

Binding agents are the liquid in the recipe that hold the cookie together. Examples of binding agents are eggs, milk, honey, and fruit juice. Cookies with more eggs will rise more and spread less. If you want a crispier cookie, you can replace a whole egg with just an egg white.

Explore More ›

What to do when cookie dough won't stick together? ›

First, try adding more liquid to the dough. This can be milk, water, or even just a little bit of extra oil. If that doesn't work, you can try kneading the dough for a few minutes to help it come together. Lastly, if all else fails, you can always add in a few tablespoons of flour to help bind the dough together.

Keep Reading ›

How do you make gluten-free flour stick better? ›

The sticky effect created by gluten can be simulated to a certain extent by adding gums, such as guar gum or xanthan gum. These gums are only added to recipes in small amounts (such as 1/8 to 1/4 teaspoon per cup of flour) and are already included in many commercial gluten-free flour mixes.

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.

Read The Full Story ›

Gluten Free White Chocolate Macadamia Nut Cookies Recipe (2024)

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

Nutrition Information

Did you make this recipe?

FAQs

How do you get gluten-free cookies to stick together? ›

Can I just replace flour with gluten-free flour? ›

References