Gluten Free White Chocolate Chip Cookies with Macadamia Nuts
User Reviews
5
Gluten Free White Chocolate Chip Cookies with Macadamia Nuts
Description
The recipe for Gluten Free White Chocolate Chip Cookies with Macadamia Nuts starts with creaming melted butter with both brown and white sugars to a fluffy consistency. Eggs and vanilla are blended in next, followed by a careful incorporation of gluten free flour, xanthan gum, baking soda, baking powder, and salt.
The dough includes white chocolate chips and chopped white chocolate, which are mixed in before refrigerating the dough for at least one hour to firm up and develop flavor. Before baking, chilled dough balls are spaced evenly on a sheet lined with parchment or a silicone mat.
Baked at 320°F for 13 to 16 minutes, cookies can be fudgier or crispier depending on the baking time. Macadamia nuts provide a toasted, rich texture contrast that complements the sweet white chocolate.
Ingredients
- 100 g butter ¼ cup + 3 tbsp) melted, unsalted
- 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 all-purpose flour 240 g) scoop the flour into the measuring cup for an accurate weigh, gluten free blend
- 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
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!
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
