Gluten-Free White Chocolate Macadamia Cookies (Print Version)

Soft, chewy treats studded with creamy white chocolate and crunchy macadamia nuts, entirely gluten-free.

# List of Ingredients:

→ Dry Ingredients

01 - 2 cups gluten-free all-purpose flour blend (with xanthan gum)
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon fine sea salt

→ Wet Ingredients

04 - 1/2 cup unsalted butter, softened
05 - 1/2 cup granulated sugar
06 - 1/2 cup light brown sugar, packed
07 - 2 large eggs
08 - 2 teaspoons pure vanilla extract

→ Mix-ins

09 - 1 cup white chocolate chips (gluten-free certified)
10 - 3/4 cup roasted macadamia nuts, roughly chopped

# Step-by-step Instructions:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk gluten-free flour, baking soda, and salt in a medium bowl until evenly blended.
03 - Beat softened butter, granulated sugar, and brown sugar with electric mixer until light and fluffy, about 2-3 minutes.
04 - Beat in eggs one at a time, then mix in vanilla extract until fully incorporated.
05 - Gradually add dry ingredients to wet mixture, mixing just until flour disappears. Do not overmix.
06 - Gently fold white chocolate chips and chopped macadamia nuts into dough until evenly distributed.
07 - Scoop tablespoon-sized dough balls onto prepared baking sheets, spacing 2 inches apart.
08 - Bake 10-12 minutes until edges are lightly golden and centers appear set.
09 - Let cookies rest on baking sheet 5 minutes, then transfer to wire rack to cool completely.

# Expert Advice:

01 -
  • The texture is somehow crispy at the edges and pillowy soft in the center, exactly how a cookie should be
  • Nobody ever guesses these are gluten-free until you tell them
  • The dough freezes beautifully so you can bake fresh cookies on demand
02 -
  • Gluten-free flour continues to absorb liquid as it sits, so if the dough feels too sticky after resting for 10 minutes, that's normal, just proceed with baking
  • Underbaking slightly is the secret to chewy gluten-free cookies, they'll firm up without becoming hard
  • Different flour blends behave differently, stick to one that includes xanthan gum for the most reliable results
03 -
  • Weigh your flour if possible, gluten-free flour can compact differently than wheat flour, throwing off ratios
  • Rotate the pan halfway through baking since home ovens have hot spots that can cause uneven baking

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