I grew up believing that cookies were meant to be soft in the middle, slightly crisp on the edges, and filled with chunks of something special—like chocolate, nuts, or dried fruit. But the first time I had a macadamia nut cookie, it changed everything.
That buttery crunch mixed with sweet vanilla and just the right amount of chew?
Game over. I had to figure out how to make them gluten-free, without losing that perfect texture.
These cookies are everything a cookie should be: golden, slightly crispy on the outside, soft and chewy on the inside, and packed with rich, buttery macadamia nuts. Whether you have a gluten allergy or just want a cookie that happens to be gluten-free and amazing, this is the one.
Let’s get baking.
Baking Tips for the Best Cookies
✔ Use high-quality macadamia nuts – Look for raw or lightly roasted nuts without added salt. Toast them lightly for extra flavor.
✔ Let the butter soften properly – It should be soft but not melty. Too soft, and your cookies will spread too much.
✔ Chill the dough (if needed) – If your dough feels sticky, pop it in the fridge for 20 minutes before baking.
✔ Measure flour correctly – Spoon and level your flour instead of scooping to avoid dense cookies.
Variations & Substitutions
✅ Dairy-Free? Use dairy-free butter and dairy-free white chocolate.
✅ Nut-Free? Skip the macadamia nuts and add more white chocolate or dried cranberries.
✅ No White Chocolate? Swap for dark chocolate chunks for a richer flavor.
✅ Want a coconut twist? Add ¼ cup shredded coconut for a tropical vibe.
Serving & Storage
🍪 Serving: Enjoy warm with a cold glass of almond milk or a cup of coffee.
🍪 Storage: Store in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies for up to 3 months.
Chewy Gluten-Free Macadamia Nut Cookies
- Total Time: 22 minutes
- Yield: 18 cookies 1x
- Diet: Gluten Free
Description
Soft, buttery, and loaded with macadamia nuts and white chocolate. The perfect gluten-free cookie for any occasion.
Ingredients
- 1 ¾ cups (210g) gluten-free all-purpose flour (I use Bob’s Red Mill 1:1 Baking Flour)
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- ½ cup light brown sugar, packed
- ⅓ cup granulated sugar
- 1 large egg, room temperature
- 2 teaspoons pure vanilla extract
- ½ teaspoon almond extract (optional, but highly recommended)
- ¾ cup macadamia nuts, roughly chopped
- ½ cup white chocolate chips (or dairy-free white chocolate for a dairy-free option)
Instructions
Step 1: Prep the Oven
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the gluten-free flour, baking soda, baking powder, and salt. This helps distribute everything evenly.
Step 3: Cream the Butter and Sugar
In a large bowl, use a hand mixer or stand mixer to beat the butter, brown sugar, and granulated sugar until smooth and creamy (about 2 minutes). Scrape down the sides as needed.
Step 4: Add the Wet Ingredients
Beat in the egg, vanilla extract, and almond extract (if using) until well combined.
Step 5: Combine the Wet and Dry
Slowly add the dry ingredients to the wet, mixing just until no flour streaks remain. Don’t overmix—this keeps the cookies tender.
Step 6: Add the Good Stuff
Fold in the macadamia nuts and white chocolate chips with a spatula.
Step 7: Scoop and Bake
Drop tablespoon-sized balls of dough onto your lined baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are lightly golden.
Step 8: Cool and Enjoy
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack. This helps them set without overbaking.
Notes
Can be made dairy-free with substitutes.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 170
- Sugar: 12g
- Sodium: 60mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
