Gluten Free White Chocolate Chip Cookies with Macadamia Nuts
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5.0
54 reviews
Excellent
Gluten Free White Chocolate Chip Cookies with Macadamia Nuts
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The perfect gluten free white chocolate chip cookies are loaded with macadamia nuts, white chocolate chips and white chocolate chunks. Caramelized around the edges, these white chocolate macadamia cookies are soft, chewy and gooey in the center.This recipe is based on Kat's recipe in the Baked to Perfection cookbook, one of the best gluten free baking guides I've ever tried!
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Ingredients
- 100 g unsalted butter (¼ cup + 3 tbsp) melted
- 120 g brown sugar (½ cup + 2 tbsp)
- 70 g white sugar (⅓ cup)
- 1 egg
- 1 egg yolk
- ½ teaspoon vanilla extract
- 2 cups gluten free all purpose flour blend (240 g) scoop the flour into the measuring cup for an accurate weigh
- ½ teaspoon xanthan gum
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ cup white chocolate chips (50 g)
- 50 g white chocolate chopped, divided
- ¼ cup macadamia nuts chopped and toasted
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Instructions
- In a large bowl or the bowl of a standing mixer, cream butter and sugar (both kinds). You should end up with a white and fluffy paste.
- Mix in the egg and egg yolk and vanilla extract.
- In another mixing bowl, stir together the dry ingredients - gluten free flour, xanthan gum, baking soda, baking powder and salt. Add in batches to the wet ingredients, mixing well in one bowl until everything is fully incorporated.
- Add chocolate chips and half the chopped white chocolate. Mix well. Dough will be thick.
- Refrigerate cookie dough for 1 hour, or until the next day.
- When ready to bake, preheat the oven to 320 F. Line a baking sheet with parchment paper or a reusable silicone mat.
- Using a medium cookie scoop, shape the cookie dough into even balls. Arrange balls on 2 inches apart on the prepared baking sheet. Refrigerate for at least 30 minutes.
- Transfer to a pre-heated oven set to 320 F for 13-16 minutes (13 will give you very fudgy cookies, while 16 will give you crispier cookies).
- PRO TIP: Halfway through the bake, tap the sheet 5-7 times to flatten the cookies. Run a cookie cutter larger than your cookies around the edges, nudging the shape to be a more uniform circle with crisp edges (see my video for how to do this!). Finally, flatten the remaining white chocolate pieces into the top of the cookies.
- Return cookies to the oven to finish baking. Tap them again when they come out.
- Transfer the cookies to a wire rack to cool in order to experience their full chocolate flavor and texture. The cookies taste great when fresh out of the oven, but they taste AMAZING when they've sufficiently cooled - though I do understand if you are too excited to try them to let them cool fully!
Equipments used:
Nutrition Information
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Calories
196kcal
(10%)
Carbohydrates
27g
(9%)
Protein
3g
(6%)
Fat
10g
(15%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
0.5g
Monounsaturated Fat
3g
Trans Fat
0.2g
Cholesterol
37mg
(12%)
Sodium
149mg
(6%)
Potassium
42mg
(1%)
Fiber
2g
(8%)
Sugar
16g
(32%)
Vitamin A
189IU
(4%)
Vitamin C
0.1mg
(0%)
Calcium
49mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16cookies
Amount Per Serving
Calories 196 kcal
% Daily Value*
| Calories | 196kcal | 10% |
| Carbohydrates | 27g | 9% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 37mg | 12% |
| Sodium | 149mg | 6% |
| Potassium | 42mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 16g | 32% |
| Vitamin A | 189IU | 4% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 49mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
54 reviews
Excellent
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