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.