When I was young, my step mom and I would always get treats when we went out shopping. Our two favorite things to pickup were these huge cinnamon buns (that seemed as big as my head) and cookies. My step mom always went for the white chocolate macadamia nut cookies. They were good, but they were never my favorite. White chocolate always seemed overly sweet and as a kid I wasn’t a big fan of sweet and salty. Well, taste buds do change because these days I could eat sweet and salty every day.
These gluten free cookies have the perfect balance of sweet and salty, crisp and chewy. They are just all around great! An they were even better the second day. I hope you enjoy them as much as we did.
I've made this cookies a little special by adding oatmeal because I love oatmeal cookies. If you do too, then check out my gluten free oatmeal chocolate chip cookies or my favorite pumpkin oatmeal cream pies.
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Why You'll Love These Cookies
- They are soft and chewy.
- The salty sweet combo is awesome!
- They are gluten free and dairy free.
- They don't require and chilling time.
- Gluten Free Flour Blend - I use Bob's Red Mill 1-to-1 Flour for most of my recipes. You can use the flour blend of your choice but the results may vary. If you select another flour, make sure it contains xanthan gum.
- Gluten Free Oats - I think adding oats really makes this recipe amazing. Ensure they are certified gluten free oats. I use Bob's Red Mill brand Old Fashioned Rolled Oats.
- Baking Powder and Baking Soda - The combination of leavening agents gives the perfect texture and spread.
- Vegan Butter - I use Miyokos or Country Crock Plant vegan butter in all of my baking. If you're not dairy free, you can use regular butter in the same measure.
- Sugar & Light Brown Sugar - The mixture of sugar and light brown sugar gives these cookies a perfect chewy texture while keeping the centers soft.
- Vanilla - Brings out the sweetness of the cookie.
- Eggs - 2 whole eggs and 1 yolk add enough moisture to keep the cookies from being dry. I haven't tried these cookies with an egg replacement, if you do please comment below with the outcome.
- White Chocolate Chips - I used Enjoy Life Mini White Chocolate Chips. Pascha brand also makes a great allergen free white chocolate chip. If you're not dairy free, any white chocolate chips will do.
- Macadamia Nuts - I like roasted and salted macadamia nuts for this recipe. The saltiness of the nuts perfectly compliments the sweetness of the white chocolate.
See the recipe card for full ingredient list with measurements.
Substitutions & Variations
- Not Dairy Free - Use dairy butter and regular white chocolate chips in in the same measure.
- White Chocolate Raspberry Macadamia Nut Cookies - Fold in a handful of freeze-dried raspberries for a burst of tartness that complements the sweetness of white chocolate. The vibrant colors make these cookies as pretty as they are tasty.
- Tropical - Add shredded coconut to the cookie dough for a tropical twist. It's like a beach vacation in every bite! Toast the coconut for an extra layer of flavor.
- Double the Chocolate - Mix in chunks of dark chocolate along with the white chocolate for a rich, decadent treat. The combination of dark and white chocolate creates a perfect harmony of flavors.
- Zesty Citrus - Grate some orange zest into the dough to bring a citrusy brightness to the cookies.
- Nutty Crunch - Add chopped toasted almonds or pecans to the mix for an extra crunch.
How to Make Gluten Free White Chocolate Macadamia Nut Cookies
These cookies are very easy to make and don't even require a mixer.
STEP 2: Add the brown sugar, white sugar and melted butter to a large mixing bowl. Whisk them together for about 30 seconds until smooth.
STEP 4: Add the dry ingredients to the bowl with the wet ingredients. Fold together with a spatula until all of the dry ingredients are incorporated.
STEP 5: Add the white chocolate chips and macadamia nuts to the cookie dough. Fold together until it's evenly mixed.
STEP 6: Chill the dough for 30 minutes, then form it into balls and place on a lined baking sheet.
How to tell when cookies are done
If you love soft, chewy cookie centers then you want to remove your cookies from the oven at just the right time.
Never use color to determine whether your cookies are done. Once the top has browned, the cookies will be overcooked and once cooled they will become crunchy.
To keep cookies on the softer side, check for done by gently poking the very edge of your cookie. If the edges are just a little stiff, then the cookies are done baking. Remove from the oven and then only cool on the sheet about 2 minutes, until they are sturdy enough to move. If you cool them on the sheet longer, they will continue to cook and get harder.
Store leftover cookies in an airtight container at room temperature for up to 3 days.
These cookies will also freeze well. Once completely cooled, store in a freezer bag or container with the extra air removed. Freeze for up to 3 months. Thaw at room temperature before serving.
I actually prefer roasted and salted macadamia nuts for these cookies. It provides a nice balance for the sweetness of the white chocolate. I normally use the Mauna Loa brand.
If you're unable to find roasted macadamia nuts, then you can get raw nuts and roast them yourself.
Simply heat your oven to 350 degrees. Then spread the macadamia nuts on a baking sheet. Bake in preheated oven about 7 minutes taking care not to burn the nuts. Let roasted nuts cool completely before using them in the cookie dough.
Both are mild flavors and the saltiness of the nuts compliments the sugary sweetness of white chocolate.
More gluten free cookies to consider:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Gluten Free White Chocolate Macadamia Nut Cookies
- 1 ¾ Cup Gluten Free 1-to-1 Flour Blend
- 1 Cup Gluten Free Oats
- 1 teaspoon Baking Powder
- ¼ teaspoon Baking Soda
- ¾ teaspoon Salt
- ¾ Cup Vegan Butter melted
- ½ Cup Sugar
- ¾ Cup Light Brown Sugar packed
- ½ teaspoon Vanilla
- 2 Eggs
- 1 Egg Yolk
- 1 ½ Cup Dairy Free White Chocolate Chips
- 1 ½ Cup Macadamia Nuts roughly chopped (about 6 ounces)
- Preheat oven to 350F degrees. Line two baking sheets with parchment paper.
- In a medium bowl, combine gluten free flour, oats, baking powder, baking soda and salt. Mix together and set aside.1 ¾ Cup Gluten Free 1-to-1 Flour Blend, 1 Cup Gluten Free Oats, 1 teaspoon Baking Powder, ¼ teaspoon Baking Soda, ¾ teaspoon Salt
- Add the brown sugar, white sugar and melted butter to a large mixing bowl. Whisk together until smooth, about 30 seconds.¾ Cup Vegan Butter, ½ Cup Sugar, ¾ Cup Light Brown Sugar
- Add the eggs, egg yolk and vanilla to the sugar and butter. Continue to whisk until smooth and thick.½ teaspoon Vanilla, 2 Eggs, 1 Egg Yolk
- Add the dry ingredients to the wet ingredients. Fold together with a spatula until the dry ingredients are incorporated.
- Add the white chocolate chips and macadamia nuts to the cookie dough. Fold together until they're evenly distributed.1 ½ Cup Dairy Free White Chocolate Chips, 1 ½ Cup Macadamia Nuts
- Scoop dough into golf ball sized balls and please on prepared cookie sheet, leaving 2 inches between cookies. Bake in preheated oven on middle rack for 10 minutes or until edges are set. Remove to a wire rack and cool for 2 minutes on the baking sheet. Remove cookies to wire rack to cool completely before storing.
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.