Gluten-Free White Chip Macadamia Nut Cookies
Perfectly sweet, nutty, and irresistibly chewy, these Gluten-Free White Chip Macadamia Nut Cookies are a delightful treat for cookie enthusiasts with dietary restrictions. Made with gluten-free all-purpose flour and a touch of xanthan gum, the recipe guarantees a soft and tender texture without compromising on flavor. Studded with rich white chocolate chips and buttery chopped macadamia nuts, each bite offers a luxurious combination of creamy sweetness and a satisfying crunch. Ready in under 30 minutes, these cookies are not only quick but also ideal for holiday baking, everyday snacking, or sharing with friends. Plus, they're perfect for gluten-sensitive eaters looking to indulge in a classic cookie with a delicious twist!
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 1 teaspoon Xanthan gum (omit if your flour blend already contains it)
- 1 teaspoon Baking soda
- 1 teaspoon Cornstarch
- 0.5 teaspoon Salt
- 0.75 cup Unsalted butter, softened
- 0.75 cup Brown sugar, packed
- 0.25 cup Granulated sugar
- 1.5 teaspoons Vanilla extract
- 2 units Large eggs
- 1.5 cups White chocolate chips (ensure gluten-free labeling)
- 1 cup Chopped macadamia nuts
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats and set aside.
In a medium-sized mixing bowl, whisk together the gluten-free all-purpose flour, xanthan gum (if needed), baking soda, cornstarch, and salt. Set aside.
In a large mixing bowl, use a hand mixer or stand mixer to cream the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the vanilla extract and eggs to the butter mixture. Beat on medium speed until fully incorporated, scraping down the sides of the bowl as needed.
Gradually add the dry ingredients in batches to the wet ingredients. Mix on low speed until a smooth cookie dough forms.
Fold in the white chocolate chips and chopped macadamia nuts using a spatula until evenly distributed.
Scoop out tablespoon-sized portions of dough (or use a cookie scoop) and place them on the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 9-11 minutes or until the edges are lightly golden. The centers will still look slightly underbaked – this is okay, as they will firm up as they cool.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes. Transfer them to a wire cooling rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Nutrition Facts
Calories |
5466 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 343.2 g | 440% | |
| Saturated Fat | 161.3 g | 807% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 805 mg | 268% | |
| Sodium | 2847 mg | 124% | |
| Total Carbohydrate | 580.2 g | 211% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 337.7 g | ||
| Protein | 38.6 g | 77% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 724 mg | 56% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 1360 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
