Studded with white chocolate and crunchy macadamia nuts, these white chocolate macadamia cookies are a wonderful addition to any holiday cookie platter. They’re naturally gluten-free and can be made dairy-free as written.
Delicious Cookies for the Holidays!
Christmas is coming and these cookies are a perfect addition to your seasonal baking. With creamy white chocolate and crunchy macadamias in every bite, these chewy cookies are sure to be a crowd-pleaser.
Why You’ll Love this Recipe:
- Simple Ingredients: All ingredients are easy to find at most grocery stores.
- Easy to Make: The dough comes together quickly by mixing wet and dry ingredients.
- Gluten-Free & Dairy-Free Option: This version is gluten-free and can be dairy-free, so people with gluten or lactose sensitivities can enjoy them.
Ingredients You’ll Need:
Below is a visual overview of the ingredients. Exact measurements are listed in the printable recipe card at the end of the post.
Recipe Notes & Substitutions:
- Butter: Use dairy-free butter to keep the recipe dairy-free, or substitute regular butter if you prefer.
- Sugar: Granulated sugar works well. Cane sugar or light brown sugar can be used; darker sugars will deepen the dough color and add slight caramel notes.
- Vanilla: Vanilla extract adds depth but can be omitted if you prefer.
- Gluten-Free Flour: Choose a light 1:1 gluten-free blend (tapioca starch, rice flour, potato or corn starch). Avoid heavy bean-based blends for best texture.
- Xanthan Gum: If your gluten-free flour doesn’t include it, add xanthan gum to help bind the dough.
- Eggs: The egg and extra yolk help bind the dough and add chewiness.
- Baking Powder: Provides the lift for these cookies; be sure to include it.
- White Chocolate: Use dairy-free white chocolate to keep the recipe dairy-free, or regular white chocolate if dairy is not a concern.
- Macadamia Nuts: Macadamias add the signature crunch. If unavailable, toasted hazelnuts are a reasonable substitute.
How to Make White Chocolate Macadamia Cookies:
Mix Wet Ingredients: In a large bowl, whisk together melted butter, sugar, egg, egg yolk, and vanilla until smooth.
Incorporate Dry Ingredients: Add the gluten-free 1:1 flour, xanthan gum (if needed), baking powder, and a pinch of salt. Mix until a uniform dough forms.
Add Mix-Ins: Gently fold in chopped white chocolate, white chocolate chips, and chopped macadamia nuts until evenly distributed.
Chill the Dough (Optional but Recommended): Cover and refrigerate for at least 1 hour to improve texture and flavor. You can bake immediately if short on time.
Shape the Cookies: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. Use a cookie scoop to form dough balls and place them on the sheets, spacing them apart.
Bake: Bake for about 14 minutes, or until the edges are lightly golden. Watch closely to prevent over-baking.
Cool & Enjoy: Let the cookies rest on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. Serve and enjoy.
Tips:
- For Extra Crunch: Toast the macadamia nuts lightly before folding them into the dough.
- White Chocolate: You can use chopped white chocolate, white chocolate chips, or a mix of both depending on the texture you prefer.
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:
-
Creamy Strawberry Chia Pudding (Gluten-Free, Vegan)
-
Almond Flour Blueberry Muffins (Gluten-Free, Dairy-Free)
-
Coconut Milk Chia Pudding (Gluten-Free, Vegan)
-
Almond Flour Oatmeal Cookies (Gluten-Free, Dairy-Free)
P.S. If you try this recipe, please leave a rating or a short review. Your feedback is appreciated.
White Chocolate Macadamia Cookies (Gluten-Free, Dairy-Free)
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- Author: Felicia Lim
- Total Time: 30 minutes
- Yield: 20 cookies
- Diet: Gluten Free
Description
Studded with white chocolate and crunchy macadamia nuts, these cookies are a festive, gluten-free treat that can be made dairy-free without sacrificing flavor.
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 teaspoon xanthan gum (omit if your blend 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 roughly chopped macadamia nuts
- Pinch of salt
Instructions
- Mix Wet Ingredients: In a large bowl, combine melted butter, sugar, egg, egg yolk, and vanilla until smooth.
- Incorporate Dry Ingredients: Add gluten-free flour, xanthan gum (if needed), baking powder, and salt. Mix to a smooth dough.
- Add Mix-Ins: Fold in chopped white chocolate, white chocolate chips, and macadamia nuts.
- Chill the Dough: Cover and refrigerate at least 1 hour for best texture, or bake immediately if needed.
- Shape the Cookies: Preheat oven to 350°F (175°C). Line sheets with parchment and scoop dough into balls, spacing them apart.
- Bake: Bake about 14 minutes, until edges are lightly golden. Avoid over-baking.
- Cool & Enjoy: Let rest on the baking sheet briefly, then transfer to a wire rack to cool completely.
Notes
Butter: Dairy-free butter keeps the cookies dairy-free; regular butter works if you prefer.
Sugar: Granulated, cane, or light brown sugar are all acceptable—darker sugar deepens the dough’s color and flavor.
Flour: Use a light gluten-free 1:1 blend for best results; avoid heavy bean-based blends.
Xanthan Gum: Add if your flour blend doesn’t already contain it to improve binding.
Chocolate & Nuts: Use dairy-free white chocolate and macadamias to keep the recipe dairy-free, or swap for regular white chocolate if dairy is fine.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Cookies
- Method: Baking