White Chocolate Macadamia Cookies (Gluten-Free, Dairy-Free)
Studded with white chocolate and crunchy macadamia nuts, these white chocolate macadamia cookies are a great addition to your holiday cookie platter! Gluten-free and dairy-free too.
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Delicious Cookies for the Holidays!
Christmas is coming up, and as you preparing for all the holiday baking, here’s a cookie to add to your holiday cookie repertoire!
With a mix of both creamy white chocolate and crunchy macadamias, these chewy cookies are gonna be a big favorite during the holiday season!
Why You’ll Love this Recipe:
- Simple Ingredients: The main ingredients required for these white chocolate and macadamia cookies are easily accessible at the local grocery store.
- Easy to Make: Preparing these cookies is a matter of mixing the wet ingredients with the dry ingredients.
- Totally Gluten-Free & Dairy-Free: The best part is that these cookies are 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy them without issues!
Ingredients You’ll Need:
Here’s a visual overview of the ingredients required for making these macadamia white chocolate cookies.
(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)
Recipe Notes + Substitutions:
- Butter: I used dairy-free butter to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular butter instead.
- Sugar: I used white sugar, but cane sugar or light brown sugar will work too. Just note that the darker the color of the sugar, the darker the cookie dough will be.
- Vanilla: I like adding a bit of vanilla extract for extra flavor. However, if you don’t have vanilla extract or don’t enjoy the taste of vanilla, feel free to leave it out instead.
- Gluten-Free Flour: I recommend using a good-quality gluten-free 1:1 flour blend (a 1:1 gluten-free substitute for regular all-purpose flour) that is made up of lighter flours/starches (such as tapioca starch, rice flour, corn starch or potato starch). I do NOT recommend using a gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour).
- Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps the ingredients better bind together. If your gluten-free flour mixture does not already include xanthan gum, make sure to add it in.
- Eggs: The egg and the egg yolk help to bind the ingredients together, so make sure to add them in.
- Baking Powder: Baking powder is the only leavening agent to help the cookie dough rise, so make sure to add it in.
- Chocolate: I used dairy-free white chocolate to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular white chocolate instead.
- Macadamia Nuts: Since this is a recipe for macadamia cookies, macadamia nuts are a key ingredient. Alternatively, you may also use peeled hazelnuts if you don’t have access to macadamia nuts but still want to make this recipe.
How to Make White Chocolate Macadamia Cookies:
Mix Wet Ingredients: In a large bowl, mix the melted butter, sugar, egg, egg yolk, and vanilla extract until well combined.
Incorporate Dry Ingredients:Â Add the gluten-free 1:1 flour, xanthan gum (if using), baking powder, and salt into the same bowl. Mix until a homogeneous cookie dough forms.
Add Mix-Ins: Gently fold in the chopped white chocolate, white chocolate chips, and macadamia nuts using a spatula.
Chill the Dough (Optional but Recommended): Cover and refrigerate the white chocolate macadamia nut cookie dough for at least 1 hour for better texture and flavor. However, you can bake immediately if desired.
Shape the Cookies: Preheat the oven to 350F (175C) and line a few baking sheets with parchment paper. Using a #20 cookie scoop, form dough balls and place them on the parchment-lined baking sheet, leaving space between each.
Bake: Bake for 14 minutes, or until the cookies are lightly golden around the edges. Keep an eye on them to avoid over-baking.
Cool & Enjoy: Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Dish by Dish Tips:
- For Extra Crunch: If you want extra crunchiness, make sure to toast the macadamia nuts before mixing them into the cookie dough.
- White Chocolate: I used a mix of both chopped white chocolate, as well as white chocolate chips. But you can use either one.
Other Gluten-Free Cookies You’ll Love:
- Lemon Crinkle Cookies (Gluten-Free, Dairy-Free)
- Oatmeal Chocolate Chip Cookies (Gluten-Free, Dairy-Free)
- Gingerbread Cookies (Gluten-Free, Dairy-Free)
- Crispy Oatmeal Cookies (Gluten-Free, Dairy-Free)
Gluten-Free Desserts to Make:
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White Chocolate Macadamia Cookies (Gluten-Free, Dairy-Free)
- Total Time: 30 minutes
- Yield: 20 cookies 1x
- Diet: Gluten Free
Description
Studded with white chocolate and crunchy macadamia nuts, these white chocolate macadamia cookies are a great addition to your holiday cookie platter! Gluten-free and dairy-free too.
Ingredients
- 1 cup (2 sticks) dairy-free butter, melted
- 1 cup sugar
- 1 teaspoon vanilla extract
- 2 1/2 cups gluten-free 1:1 flour
- 3/4 teaspoons xanthan gum (omit if your gluten-free flour blend already includes it)
- 1 egg
- 1 egg yolk
- 1/2 teaspoon baking powder
- 1/2 cup chopped dairy-free white chocolate
- 1/4 cup dairy-free white chocolate chips
- 1/2 cup macadamia nuts, roughly chopped
- Pinch of salt
Instructions
- Mix Wet Ingredients: In a large bowl, mix the melted butter, sugar, egg, egg yolk, and vanilla extract until well combined.
- Incorporate Dry Ingredients: Add the gluten-free 1:1 flour, xanthan gum (if using), baking powder, and salt into the same bowl. Mix until a smooth dough forms.
- Add Mix-Ins: Gently fold in the chopped white chocolate, white chocolate chips, and macadamia nuts using a spatula.
- Chill the Dough (Optional but Recommended): Cover and refrigerate for at least 1 hour for better texture and flavor. However, you can bake immediately if desired.
- Shape the Cookies: Preheat the oven to 350F (175C) and line a few baking sheets with parchment paper. Using a #20 cookie scoop, form dough balls and place them on the parchment-lined baking sheets, leaving space between each.
- Bake: Bake for 14 minutes, or until the cookies are lightly golden around the edges. Keep an eye on them to avoid over-baking.
- Cool & Enjoy: Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Butter: I used dairy-free butter to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular butter instead.
Sugar: I used white sugar, but cane sugar or light brown sugar will work too. Just note that the darker the color of the sugar, the darker the cookie dough will be.
Vanilla: I like adding a bit of vanilla extract for extra flavor. However, if you don’t have vanilla extract or don’t enjoy the taste of vanilla, feel free to leave it out instead.
Gluten-Free Flour: I recommend using a good-quality gluten-free 1:1 flour blend (a 1:1 gluten-free substitute for regular all-purpose flour) that is made up of lighter flours/starches (such as tapioca starch, rice flour, corn starch or potato starch). I do NOT recommend using a gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour).
Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps the ingredients better bind together. If your gluten-free flour blend does not include xanthan gum, make sure to add it in.
Eggs: The egg and the egg yolk help to bind the ingredients together, so make sure to add them in.
Baking Powder: Baking powder is the only leavening agent to help the cookie dough rise, so make sure to add it in.
Chocolate: I used dairy-free white chocolate to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular white chocolate instead.
Macadamia Nuts: Since this is a recipe for macadamia cookies, macadamia nuts are a key ingredient. Alternatively, you may also use peeled hazelnuts if you don’t have access to macadamia nuts but still want to make this recipe.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Cookies
- Method: Baking
