Softest Gluten-Free White Chocolate Macadamia Nut Cookies

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!

Prep Time 5

Cook Time 13

chilling 30

Total Time 48

Servings cookies

Author Melissa Erdelac

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 Cookies

Nutrition