Say hello to the BEST gluten-free white chocolate macadamia nut cookies you’ve ever had!
I tested this recipe six times to get it right. The result: cookies that are crisp at the edges, chewy in the center, and perfectly buttery.
The sweet-and-salty pairing of white chocolate and macadamia is unbeatable.
If you fondly remember Mrs. Fields’ white chocolate macadamia cookies from the mall, this gluten-free version will bring back that same nostalgia—only better. These cookies combine buttery richness, a tender chew, and bursts of white chocolate and crunchy macadamia pieces.
The dough uses a quality gluten-free flour blend, both brown and granulated sugar, and an extra egg yolk to achieve a moist, chewy texture. The finished cookies have crisp rims, soft centers, and lots of white chocolate and macadamia throughout—ideal for potlucks, holiday trays, or a weekday treat.
Why You’ll Love This Recipe
- Sweet and salty balance
- Chewy, moist centers with crisp edges
- Simple pantry ingredients
- Makes a crowd-pleasing batch
Ingredients You’ll Need
Gather these ingredients for the cookies:
- Gluten-free flour: Use a high-quality measure-for-measure gluten-free blend that contains xanthan gum for best texture.
- Baking soda and salt: Leavening and seasoning to balance sweetness.
- Butter: Salted butter yields great flavor; melt it for this recipe.
- Sugars: Both brown sugar and granulated sugar help create chew and structure.
- Egg + egg yolk: An extra yolk adds richness and moisture.
- Vanilla extract: Real vanilla enhances the cookie flavor.
- White chocolate chips: Choose gluten-free-labeled chips when necessary.
- Macadamia nuts: Roughly chopped; raw or roasted (salted) both work—salted dry-roasted adds a nice contrast.
How to Make These Cookies
- Whisk the gluten-free flour, baking soda, and salt in a medium bowl. Set aside.
- In a large bowl, whisk together melted butter, brown sugar, and granulated sugar. Add the egg, extra yolk, and vanilla, then mix until combined.
- Add the dry ingredients to the wet mixture and fold with a rubber spatula until just combined. Fold in the white chocolate chips and chopped macadamia nuts.
- Cover and chill the dough for at least 2 hours and up to 4 days. If chilled longer than 2 hours, allow the dough to sit at room temperature 20–30 minutes before scooping so it’s easier to roll.
- Preheat the oven to 350°F and line baking sheets with parchment paper or silicone mats.
- Scoop and roll dough into smooth balls. Use 1–1.5 tablespoons for smaller cookies or 2–3 tablespoons for larger cookies.
- Place dough balls a few inches apart; bake 12 small or 6 large cookies per sheet.
- Bake 10–12 minutes, until the edges are lightly golden. Centers will still appear soft—this keeps them chewy.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Storage Instructions
Store cookies in an airtight container at room temperature for up to five days. Freeze for up to three months for longer storage.
Expert Tips & Tricks
- Choose a quality gluten-free flour blend that includes xanthan gum to mimic the texture of wheat flour.
- Salted, dry-roasted macadamias add a welcome savory contrast, but raw nuts work fine too.
- Confirm white chocolate chips are labeled gluten-free if you need to avoid gluten.
- Avoid overbaking: remove cookies when centers still look slightly underdone; they’ll finish as they cool on the sheet.
MORE Gluten-Free Cookies & Bars
Gluten-Free Cowboy Cookies
Gluten-Free Birthday Brownies
Gluten-Free Brown Butter Toffee Chocolate Chip Cookies
Gluten-Free Brookies
Gluten-Free Peppermint Meltaways
Bake These 16 Gluten-Free Christmas Cookies Before the Holidays Hit Full Speed
I hope you love this recipe as much as we do! If you try these gluten-free white chocolate macadamia nut cookies, please leave a comment or rating below—I’d love to hear how they turned out.
Gluten-Free White Chocolate Macadamia Nut Cookies
I tested this recipe six times to get it just right. The result is crisp edges, chewy middles, and buttery flavor.
The sweet-and-salty white chocolate and macadamia pairing can’t be beat.
Comments
Ingredients
- 1 ¾ cup (262g) gluten-free measure-for-measure flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 10 tablespoons salted butter melted
- 3/4 cup (150g) brown sugar
- 3/4 cup (150g) granulated sugar
- 1 large egg + 1 egg yolk room temperature
- 1 ½ teaspoons vanilla extract
- 1 cup (170g) white chocolate chips
- 1/2 cup (60g) roughly chopped macadamia nuts
Instructions
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Whisk the gluten-free flour, baking soda, and salt in a medium bowl. Set aside.
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In a large bowl, whisk melted butter with brown and granulated sugar. Whisk in the egg, egg yolk, and vanilla until combined.
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Add the dry ingredients to the wet ingredients and mix with a rubber spatula until combined. Fold in the white chocolate chips and macadamia nuts.
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Cover and chill the dough for at least 2 hours, up to 4 days. If chilled longer than 2 hours, let it sit 20–30 minutes at room temperature before scooping.
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Preheat oven to 350°F. Line baking sheets with parchment paper or silicone mats.
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Scoop and roll dough into balls (1–1.5 tbsp for small cookies, 2–3 tbsp for large). Place a few inches apart on the sheet—you can bake 12 small or 6 large at a time.
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Bake 10–12 minutes, until edges are lightly browned and centers remain soft.
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Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
RECIPE NOTES
- Use a high-quality gluten-free flour blend that contains xanthan gum for the best texture.
- Either raw or roasted macadamia nuts work; salted, dry-roasted nuts add extra flavor contrast.
- Check packaging to ensure white chocolate chips are labeled gluten-free if required.
- Remove cookies from the oven when centers still look slightly underbaked; they’ll finish as they cool.