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!
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.