Treat yourself to irresistible gluten-free white chocolate macadamia nut cookies! These sweet delights combine the rich creaminess of white chocolate with the buttery crunch of macadamia nuts
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.
Notes
STORAGE: Store cookies in an airtight container at room temperature for up to 3 days.FREEZE: Once cookies have completely cooled, place them in a freezer bag or container and freeze for up to 3 months. Thaw at room temperature before serving.