Gluten-Free White Chocolate Macadamia Nut Cookies
User Reviews
4.5
6 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Additional Time
1 hr
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Total Time
1 hr 26 mins
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Servings
24 Cookies
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Calories
229 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Gluten-Free White Chocolate Macadamia Nut Cookies
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A gluten-free version of classic white chocolate chip cookies with macadamia nuts and dried cranberries! These cookies have incredible texture with the iconic chewy centers and crispy edges. Leave the cranberries out if you aren't into them!
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Ingredients
- 2 sticks (1 cup, 225g) unsalted butter softened
- ¾ cup (150g) brown sugar packed
- ¼ cup (50g) granulated cane sugar
- 1 large egg at room temperature
- 2 tsp pure vanilla extract
- 2 cups (250g) gluten-free flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp sea salt
- ⅔ cup (107g) white chocolate chips
- 1 cup (125g) macadamia nuts
- ⅔ cup (86g) dried cranberries
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Instructions
- Transfer the softened butter, brown sugar and white sugar to the bowl of a stand mixer and fit it with the paddle attachment. Note: You can also use a large mixing bowl and an electric mixer. Cream the butter and sugar on medium-high speed until fluffy and well combined.
- Scrape the sides of the bowl with a rubber spatula and add the egg and vanilla extract. Beat on medium to medium-high speed until the egg is well combined with the creamed butter and sugar mixture (wet ingredients). Scrape the sides of the mixer again with a rubber spatula.
- In a separate bowl, stir together the gluten-free all-purpose flour, baking powder, baking soda and sea salt.
- Pour the dry ingredients into the mixer with the wet ingredients and beat on medium speed until a thick cookie dough forms.
- Add in the dried cranberries, macadamia nuts, and white chocolate chips. Beat just until these ingredients are well-distributed throughout the dough.
- Wrap the bowl of the stand mixer with plastic wrap and refrigerator for 1 hour. Note: you can refrigerate the dough for up to 4 days. The dough can also be frozen for up to 3 months.
- When you’re ready to bake the cookies, preheat the oven to 350 degrees Fahrenheit.
- Line a large baking sheet with parchment paper.
- Drop mounds of dough onto the prepared baking sheet, leaving plenty of space between each ball of dough. The cookies will spread substantially during the baking process. You can make any size cookies you like or use a small cookie scoop to make small cookies.
- Bake on the center rack of the preheated oven for 11 to 13 minutes, or until the edges are lightly golden brown. 9 to 11 minutes results in chewier cookies and 12 to 13 minutes results in crispier cookies. The exact baking time will depend on the size of your cookie dough balls and the temperature of the cookie dough going into the oven. Small cookies will take less time (about 9 to 10 minutes). Large cookies will require about 11 to 13 minutes.
- Remove the cookies from the oven and allow them to cool on the baking sheet for at least 10 minutes before moving them. You can transfer them to a wire rack after the initial 10 minute cooling period if you’d like.
Nutrition Information
Show Details
Serving
1Cookie (of 24)
Calories
229kcal
(11%)
Carbohydrates
26g
(9%)
Protein
1g
(2%)
Fat
14g
(22%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
3g
Cholesterol
28mg
(9%)
Sodium
111mg
(5%)
Fiber
1g
(4%)
Sugar
16g
(32%)
Nutrition Facts
Serving: 24Cookies
Amount Per Serving
Calories 229 kcal
% Daily Value*
| Serving | 1Cookie (of 24) | |
| Calories | 229kcal | 11% |
| Carbohydrates | 26g | 9% |
| Protein | 1g | 2% |
| Fat | 14g | 22% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 3g | 18% |
| Cholesterol | 28mg | 9% |
| Sodium | 111mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
6 reviews
Excellent
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