Make the best, bakery-style, ultra soft and chewy gluten-free white chocolate macadamia nut cookies with this easy recipe! Learn about how to prevent gritty, dry GF cookies, prevent overspreading, and many bonus baking tips! If you struggled with making white chocolate chip cookies a success, this is your win!
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Best Gluten-Free White Chocolate Macadamia Cookie Recipe
Once my legendary viral gluten-free chocolate chip cookies recipe was perfected, I began to dream of all the amazing possibilities for this cookie dough. As the reader commented below, I too missed Subway’s classic warm, gooey cookie so the best copy-cat gluten free white chocolate cookies were born!
Don’t be mistaken that an all purpose gluten-free flour blend was simply substituted in a traditional recipe. These macadamia nut cookies use tried and true techniques from my ultimate gluten-free cookie baking collection, along with many expert gluten-free baking tips, to make gloriously soft, chewy, and indistinguishably GF cookies!
Similar to another recipe I’m often begged to make by my family – old fashioned gluten free peanut butter cookies, only simple pantry-staple ingredients are required with the exception of gluten free white chocolate and flour. In our house those things are always stocked and waiting!
Actually the best cookies i’ve ever tried. Iwas diagnosed with celiac a few months ago and one of the biggest things i missed was Subway’s White Chocolate Macadamia Nut Cookies. I never thought I would get to have them again, but this recipe is pretty much an exact replica. Crispy on the outside with a nice soft, gooey inside. They don’t even taste GF! They’re amazing!
—Zoe
Free Guide! 5 easy tips for baking like a gluten-free pro!
Simple hacks for fail-proof gluten-free dishes every time!
Ingredient Tid Bits
- Unsalted butter – Soften to room temperature. For dairy-free cookies, substitute vegan butter sticks, such as Earth Balance.
- Sugar – A combination of light brown sugar and granulated sugar gives a caramel chewiness and structure.
- All Purpose Gluten-Free Flour- This recipe was developed using Cup4Cup GF flour, which I feel has the best results when preventing dry or crumbly cookies. If you’d like to substitute another brand, you may notice some differences with the texture of the dough or cookie.
- White Chocolate Chips – Use vegan white chocolate chips, such as Enjoy Life or DeeBest for a dairy-free recipe. Be sure to read the ingredient labels to make sure you are using a brand safe for a GF diet.
- Macadamia Nuts – This type of nut tends to be more expensive, so I suggest getting them from Aldi’s, Trader Joes, or Costco. Grocery stores generally carry smaller amounts so you can purchase exactly what is needed.
Let’s Make This Together!
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
Easy no-fail cookie dough
In a large bowl mix together the butter, brown sugar, sugar, egg, and vanilla. Then add the dry ingredients – flour, baking soda, and salt. Mix on low speed, or stir, until just combined. At this point the dough will be pretty soft, but that’s perfectly fine and how we want it.
Best part – white chocolate and macadamia nuts
Now it’s time to stir in the the goodness. Add in the white chocolate chips and chopped macadamia nuts. Cover the bowl and chill for at least 30 minutes, up to 12 hours.
I find if you chill it longer then that the dough will start to lose moisture and dry out. But, you can always freeze unbaked cookie dough too. I include directions for that in the recipe notes below.
Scoop and bake
Drop dough onto parchment-lined baking sheets. I use a medium cookie scoop to do this quickly and evenly. For bakery-style cookies with soft ridges, roll into smooth balls and then shape into cylinders with a flat bottom. This helps the cookies rise instead of flatten as they bake.
To further help with a softer chew, without stickiness in the bite, bake in a lower oven, 325°F for 12-14 minutes, rotating pans halfway.
Prevent Gritty Gluten-Free Cookies!
The best gluten-free cookies have slightly crisp edges, soft, chewy middles, and smooth, sweet flavor. Unfortunately many recipes suffer from being overly greasy, excessive spreading or a gritty, ricey texture. I’ve discovered three simple tricks to avoid these issues ever again!
- Quality gluten-free flour – While all purpose GF flours make it easy to convert recipes, there is quite a difference in how they perform. For cookies in particular, I recommend Cup4Cup brand for best texture and flavor.
- Chill – GF starches don’t absorb moisture or fat as readily as wheat flour. Therefore, chilling the dough before baking gives the starches time to relax and soften.
- Lower oven temperature – I’ve been experimenting with baking cookies in a 325°F oven rather than 350°F. This seems to greatly improve texture with a softer chew, rather than dense and sticky.
Yummy Add-Ins & Modifications
Easily morph this homemade cookie recipe into many different versions. These flavors and mix-ins go great with the white chocolate macadamia nut combo.
- Add dried cranberries for white chocolate cranberry cookies, with or without macadamias.
- Omit the nuts and add crushed candy canes for white chocolate peppermint cookies.
- Stir in 1/2 cup shredded coconut
- Instead of baking chips, chop white chocolate bars for chunky chocolate cookies.
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Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card. It helps others when searching for recipes and I appreciate feedback from our community. You will always hear back from me! -Melissa
Softest Gluten-Free White Chocolate Macadamia Nut Cookies
Ingredients
- 8 tablespoons (113 g) melted unsalted butter
- ¾ cup (176 g) packed light brown sugar
- ⅓ cup (67 g) granulated sugar
- 1 large egg
- 1 tablespoon vanilla extract
- 1 ¾ cup (262 g) gluten free all purpose flour, Cup4Cup brand highly recommended
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (170 g) white chocolate chips, Nestle brand is gluten-free
- ⅔ cup (93 g) macadamia nuts, roughly chopped
Instructions
- In a large bowl or stand mixer beat together the melted butter, brown sugar, sugar, egg, and vanilla until well combined.8 tablespoons melted unsalted butter, ¾ cup packed light brown sugar, ⅓ cup granulated sugar, 1 large egg, 1 tablespoon vanilla extract
- Add the flour, baking soda, and salt. Mix on low speed until combined and no flour pockets remain. Stir in white chocolate and macadamias or mix in on low speed. The dough will be slightly sticky and soft.1 ¾ cup gluten free all purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, 1 cup white chocolate chips, ⅔ cup macadamia nuts
- Cover the bowl with plastic wrap and refrigerate for 30 minutes.
- Meanwhile, preheat the oven to 325°F. Line baking sheets with parchment paper or silicone baking mats. (Tip: The cookies can go on ungreased baking sheets as well, but they release better from parchment or silicone)
- Use a medium cookie scoop to drop dough onto prepared baking sheets, about 2 inches apart. If you don't have a cookie scoop use 2 spoons to scrape the dough onto cookie sheet.
- Bake for 12-14 minutes, rotating pans halfway. Edges should be set, but middle is still soft. Cool on cookie sheets for 10 minutes before transporting to a wire rack.
Notes
Storing and Freezing
If you don’t plan on eating within a day or two, wrap stacks of 2-3 cookies in plastic wrap, transfer to a ziplock freezer bag, and freeze up to 3 months. For storing at room temperature, make sure the cookies have cooled completely first before stacking and storing in an airtight container. To freeze unbaked cookies, drop portioned cookies on a parchment-lined baking sheet and freeze until solid. Once the cookies are hard, transfer to a ziplock freezer bag and freeze up to 3 months. When ready to bake, place on parchment-lined baking sheets and bake from frozen, adding an additional 1-2 minutes baking time.Dairy-Free Adaptations
Use dairy-free white chocolate chips, such as Enjoy Life brand. Substitute vegan butter sticks or melted coconut oil for the butter, but reduce the salt by half. Be sure to read the ingredients on your gluten-free flour, some brands contain milk powder. Recipe adapted from Gluten-Free Chocolate Chip CookiesThis post contains affiliate links. My opinions are always my own. If you purchase a product through an affiliate link, I make a small commission – at no cost to you. Read full disclosure policy here.
So delicious! I am making these for my father in law’s bday! Crunchy on edges, soft in the middle.
That’s so lovely of you, Tamara! Happy bday to your father in law! Thanks for leaving me a note.
Best,
Melissa
These are awesome! I have been craving white chocolate macadamia cookies for a while now. Craving satisfied 😁
Yay! I love hearing this! Thanks so much for taking a moment to make my day!
Best,
Melissa
These are the most perfectly delicious cookies ever! No one would ever believe they are gluten free. Followed the recipe exactly. Baked 10 minutes. Amazing!! Thank you for sharing your recipe
I love to hear this, Kelly! Thank you for letting me know.
Best,
Melissa
actually the best cookies i’ve ever tried.
i was diagnosed with celiac a few months ago and one of the biggest things i missed was subways white chocolate macadamia nut cookies and i never thought i would get to have them again , but this recipe is pretty much an exact replica. crispy on the outside with a nice soft, goofy inside. they don’t even taste gf! they’re amazing!
Hell yes, Zoe! That is exactly what I was trying to mimic when I created these. I LOVED those cookies! Glad the recipe was a success for you!
Best,
Melissa
I have made this recipe 2 times now & each time I have doubled the recipe & only get 3½ dozen cookies, using a medium size Ice Cream/ Cookie Scoop. Everyone loves them.
Hi Benita,
I’m so glad you are enjoying the recipe! Are you using 1 1/2 T scoop? I’m not sure why there is a discrepancy in the amount, but perhaps your scoops are more heaping, where mine are leveled off? That could cause the slight shortage. I will double check next time I make them!
Best,
Melissa