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 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.
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.
Ingredients for this Recipe
Gluten Free Flour - 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.
Baking Powder and Baking Soda - Leavning agents to give the perfect texture and spread.
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.
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 use dairy free white chocolate chips from Nestle Simple Delicious line or from Enjoy Life. 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.
Can You Use Dry Roasted Macadamia Nuts in Cookies?
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, but there are lots of less expensive options on Amazon.
How do You Bake Macadamia Nuts?
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.
How to Make Gluten Free Cookies
- Combine the flour, oats, baking powder, baking soda and salt together in a large bowl. Mix well.
- Beat butter and sugars with an electric mixer for 3 minutes.
- Add the vanilla.
- Add the eggs beating 60 seconds between each addition.
- Mix the dry ingredients into the wet on a low setting.
- Fold in the white chocolate chips and macadamia nuts.
- Portion onto a baking sheet and bake!
How to Get Soft, Chewy Cookie Centers
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.
If you love oatmeal cookies, check out these other great recipes!
(Small Batch) Gluten Free Oatmeal Raisin Cookies
Gluten Free Pumpkin Oatmeal Cream Pies
Gluten Free Orange Cranberry Oatmeal Cookies
Gluten Free White Chocolate Macadamia Nut Oatmeal Cookies
Ingredients
- 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 room temperature
- ½ Cup Sugar
- ¾ Cup Light Brown Sugar packed
- ½ teaspoon Vanilla
- 2 Large Eggs + 1 Egg Yolk
- 1 ½ Cup White Chocolate Chips
- 1 ½ Cup Macadamia Nuts roughly chopped
Instructions
- Preheat oven to 350F degrees. Line two baking sheets with parchment paper.
- In a medium bowl, combine flour, oatmeal, baking powder, baking soda and salt. Mix together and set aside.
- In the bowl of an electric mixer, combine sugars and butter. Beat on medium speed for 2-3 minutes, until light and fluffy. Scrape down bowl. Add the eggs, one at a time, beating about 60 seconds between each addition. Add the vanilla. Scrape down the bowl. Turn the mixer to the lowest setting and slowly add the flour mixture. Mix until just combined. Remove bowl from stand. Add the white chocolate and macadamia nuts. Fold together until they are evenly distributed.
- 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.
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