Gluten-Free White Chocolate Macadamia Nut Cookies
Satisfy your sweet tooth with these heavenly Gluten-Free White Chocolate Macadamia Nut Cookies! Perfectly soft and chewy, these cookies are a delightful blend of creamy white chocolate chips and buttery macadamia nuts, all wrapped in a gluten-free flour blend that's ideal for those with dietary restrictions. Quick and easy to prepare, this recipe involves simple techniques like folding and creaming for a consistently flawless texture. With just a 15-minute prep and a 10-minute bake time, these cookies are great for last-minute desserts or meal-prep treats. Serve them fresh with a tall glass of milk or package them as a thoughtful gift for gluten-free snack lovers. Indulge in these golden bites of sweetness while embracing a worry-free, gluten-free lifestyle!
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour blend
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 0.75 cup Unsalted butter, softened
- 0.75 cup Brown sugar, packed
- 0.25 cup Granulated sugar
- 1 large Egg
- 2 teaspoons Pure vanilla extract
- 1 cup White chocolate chips
- 0.75 cup Macadamia nuts, roughly chopped
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium-sized bowl, whisk together the gluten-free all-purpose flour, baking soda, and salt. Set aside.
In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened butter, brown sugar, and granulated sugar until smooth and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the wet mixture, and beat until well combined.
Gradually mix the dry ingredients into the wet ingredients, stirring until just combined. Be careful not to overmix.
Fold in the white chocolate chips and chopped macadamia nuts until evenly distributed.
Scoop tablespoon-sized portions of dough (or use a cookie scoop) onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 8-10 minutes or until the edges are lightly golden. The centers may still look slightly soft, but they will set as they cool.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire 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 |
5010 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 305.0 g | 391% | |
| Saturated Fat | 153.9 g | 770% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 647 mg | 216% | |
| Sodium | 2865 mg | 125% | |
| Total Carbohydrate | 569.1 g | 207% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 327.5 g | ||
| Protein | 36.6 g | 73% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 702 mg | 54% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 1646 mg | 35% | |
*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.
