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+ servings
5 from 1 vote

Gluten Free White Chocolate Macadamia Cookies

by: claire cary

These gluten free white chocolate chip macadamia nut cookies are soft, chewy and so easy to make. They have perfectly crisp edges, a soft and gooey center and taste just as good as the classic. Plus, they can easily be made dairy free!
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Prep: 10 mins
Cook: 14 mins
Chill Time 1 hr
Total: 1 hr 24 mins



  • ½ cup room temperature butter dairy free or regular
  • ½ cup light brown sugar
  • cup white sugar
  • 1 egg
  • 1 teaspoon vanilla extract



  • Add the room temperature/softened butter to a large bowl or bowl of a stand mixer.
  • Add in both sugars.
  • Beat with an electric mixer for about 1 full minute.
  • Add in the egg and vanilla and beat until well combined.
  • Add in the flour (making sure to spoon and level), baking soda, baking powder and salt.
  • Beat until an even dough forms.
  • Fold in the chocolate and chopped macadamia nuts.
  • Set in the fridge to chill for 1 hour. This is key for flavor/texture, so don't skip this!
  • During the final 15 minutes, preheat the oven to 350 degrees Fahrenheit.
  • When the dough is done chilling, use a medium cookie scoop (about 2 tablespoons) and scoop onto a baking sheet lined with parchment paper, keeping plenty of space between each cookie. I usually only put 6 on each baking sheet.
  • Bake for 11-15 minutes or until the edges are just golden brown. They will continue to harden as they cool, I usually do 13 minutes in my oven, but all ovens are different.
  • When they come out of the oven, I like to take a round cookie cutter and swivel it around the edges to create a perfect circle.
  • Let cool completely, then enjoy!


I used roasted and salted macadamia nuts for this recipe. Roasted nuts have a greater depth of flavor so I prefer that in this recipe.
Serving: 1cookie / Calories: 239kcal / Carbohydrates: 29g / Protein: 3g / Fat: 14g / Saturated Fat: 4g / Fiber: 2g / Sugar: 17g

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