These bakery style gluten free white chocolate macadamia nut cookies are impressively large with gooey centres and crispy edges. Filled with decadent chunks of white chocolate and macadamia nuts, these easy homemade cookies are sure to rival any coffee shop.
These gluten-free white chocolate macadamia nut cookies are so decadent, they rival your favourite coffee shop. Jam-packed with white chocolate puddles and chunks of macadamia nut, these giant buttery cookies are soft and chewy in the middle with delicious crispy edges.
The white chocolate macadamia nut cookie was my favourite at Starbucks for years, until I had to go gluten-free of course. There's just something so special about a jumbo bakery style cookie that you don't normally get at home. But not anymore!
These homemade gluten-free bakery style white chocolate macadamia nut cookies are going to be your new go-to treat. They'd be perfect as a gift, when you're entertaining, or of course for yourself when you have the craving.
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Why You'll Love This Recipe
- Gluten free. So everyone can enjoy a fresh cookie.
- Bakery quality. These giant cookies are filled with pools of white chocolate and chunks of macadamia nuts. This recipe makes only 8 cookies, so they're the size you'd find at a cute little cafe. This makes them super chewy on the inside and crispy on the outside.
- Quick and easy to make. Mixing the dough together takes just a few minutes! Then half an hour of chill time, and they bake. You could have delicious white chocolate macadamia nut cookies in just 1 hour.
- Looks super impressive. These cookies are giant, so they are super impressive. Your friends and family will think you picked these up from a bakery!
Ingredient Notes
Here is everything you'll need to make these gluten-free white chocolate macadamia nut cookies:
- Salted butter: Add an extra ¼ teaspoon salt if you are using unsalted butter.
- Brown sugar
- White sugar: The combination of both sugars ensures these cookies develop crisp edges, while staying moist in the centre.
- Vanilla extract:
- Egg: Keep the egg cold until you add it to the dough. This will keep the dough cool and help the cookies hold their shape.
- Gluten-free all-purpose flour with xanthan gum: I use Bob's Red Mill 1:1 Baking Flour (blue bag).
- Baking powder
- Baking soda: The use of both leaveners ensure the perfect crinkly, soft, and crispy cookie.
- Salt: Add an extra ¼ teaspoon salt if using unsalted butter. If your macadamia nuts are not already salted, add an extra pinch as well.
- White chocolate chunks: I like to chop about 1 ½ white chocolate bars for these cookies. You certainly could use white chocolate chips for these cookies, but I find chopped chocolate melts so much better, resulting in ooey gooey bites. I use Lindt Swiss classic white chocolate.
- Roasted and salted macadamia nuts: The most common way I've found macadamia nuts in the store is roasted and salted. This recipe is designed to work with these nuts and is not overly salty. If you are using raw macadamia nuts, I recommend toasting them at 350ºF for approximately 10 minutes, keeping an eye on them. Allow to cool and roughly chop. Add an extra pinch of salt if desired.
Substitutions
Here are a few suggestions if you're looking to make some substitutions:
- Dairy-free: Changing the butter for a stick of vegan butter or equal parts coconut oil is relatively simple these days. The white chocolate may be slightly more challenging. No Whey is an option that is gluten-free and dairy-free. ichoc makes a vegan white chocolate, but notes it may contain traces of gluten.
- Nut-free: Although the nuts are a big part of these cookies, you could swap them out for some chopped candies or seeds. Or just omit for gluten free white chocolate chip cookies!
- Change the chocolate: Milk chocolate, dark chocolate, or flavoured chocolate would also be great in here. Toffee or candy bits too.
- Change the nuts: You could try roasted hazelnuts, almonds, pecans, walnuts, etc.
- Make smaller cookies: Make 16 smaller cookies instead of 8 jumbo cookies. Note that the bake time may be shorter. Check the cookies around 7-8 minutes.
Step-by-Step Instructions
Be sure to read the recipe card below for the full ingredient list and instructions.
(1) Use a mixer to beat the butter and both sugars together in a large bowl until light and fluffy. If you don't have an electric mixer, use a wooden spoon or your hands to ensure the sugars get dissolved in the butter.
(2) Beat in the vanilla extract and egg, switching to a whisk if you are doing this by hand.
(3) & (4) Place the dry ingredients in the bowl. Lightly stir them together on top, then gently mix together until there are no dry spots. The dough will be fairly thick.
Save 8 large pieces of white chocolate for topping the cookies. Fold in the remaining chopped white chocolate and macadamia nuts until thoroughly combined.
(5) & (6) Divide the dough into 8 balls, each about ⅓ cup of dough (90g). Place on a small parchment paper lined baking sheet or plate. Place a large piece of white chocolate on the top of each ball. Refrigerate for 30 minutes. Halfway through the chill time, preheat the oven to 350ºF.
(7) Place the balls of dough on 1-2 large parchment-lined baking sheets. Make sure there is room between them for the cookies to spread. Bake for 13-15 minutes until the edges are lightly coloured and the centres are still a little soft. Bang the cookie sheet on the counter a few times to encourage spreading.
For perfectly round cookies, take a large cookie cutter or the top of a glass and gently run it around each cookie immediately after removing it from the oven. This will reinforce a circular shape as the cookie cools.
Allow the cookies to cool on the baking sheet for 15 minutes until they have set slightly, then transfer to a wire rack to continue cooling. Enjoy warm or allow to come to room temperature.
Storage & Freezing
Storage Instructions: Cookies will keep in an airtight container at room temperature for 4-5 days. Reheat for 10 seconds in the microwave if desired.
Freezing Instructions: Cookies will freeze well. Wrap cookies tightly in plastic wrap or tin foil and place in an airtight, freezer safe container. Freeze for up to 3 months. To thaw, allow to sit at room temperature for a few hours. Reheat for 10-15 seconds in the microwave if desired.
Expert Tips
Here are some of my top tips and tricks for successful gluten-free cookies:
- If roasted and salted macadamia nuts is all you can find, buy them! That's all I could find at my store, so I developed this recipe around roasted and salted nuts. Macadamia nuts are sometimes hard to come by in Canada. If you can find raw ones, see my note in the recipe card below about roasting them yourself.
- Ensure the butter is softened but still cool. Keeping the dough relatively cool will help achieve the thick bakery-style cookie.
- Roughly chop the chocolate and nuts. Large chunks provide melty chocolate puddles and good nut crunch in the cookies. The textures are part of what make these cookies so great.
- Form the cookie dough balls before refrigerating. The dough will be easier to shape and work with prior to chilling.
- Press the cookie dough balls slightly before baking to encourage some spreading. We still want these cookies to be thick, but we want them to be nice and even.
- Shape them right out of the oven. For perfectly round cookies, take a large cookie cutter or the top of a glass and gently run it around each cookie immediately after removing it from the oven. This will reinforce a circular shape as the cookie cools.
Frequently Asked Questions
Yes! That's all I could find at my store, so I developed this recipe around roasted and salted nuts. Macadamia nuts are sometimes hard to come by in Canada. If you can find raw ones, see my note in the recipe card below about roasting them yourself.
Yes, but it may be tricky. Changing the butter for a dairy-free stick of butter is relatively simple these days. The white chocolate may be slightly more challenging. No Whey is an option that is gluten-free and dairy-free. ichoc makes a vegan white chocolate, but notes it may contain traces of gluten.
Chilling the cookie dough will help achieve the classic soft-in-the-middle, yet crispy-on-the-edges bakery style texture. Trust me it's worth it! Plus it's only 30 minutes in the fridge.
Make 16 smaller cookies instead of 8 jumbo cookies. Note that the bake time may be shorter. Check the cookies around 7-8 minutes.
Cookies will freeze well. Wrap cookies tightly in plastic wrap or tin foil and place in an airtight, freezer safe container. Freeze for up to 3 months. To thaw, allow to sit at room temperature for a few hours. Reheat for 10-15 seconds in the microwave if desired.
These gluten-free macadamia cookies will rival any coffee shop! They're thick, crispy cookies with a soft middle. Your friends and family will devour these giant cookies, and never question that they are gluten-free.
More Gluten-Free Cookies:
- Gluten-Free Funfetti Cookies
- Gluten-Free Banana Chocolate Chip Cookies
- Chocolate Espresso Amaretti (Almond Flour) Cookies
- Gluten-Free Inside Out Chocolate Chip Cookies
- Gluten-Free Dairy-Free Chocolate Chip Cookies
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- Cookies and Cream Protein Ice Cream (Ninja Creami)
- Viral Chocolate Strawberry Yogurt Clusters
Have you made these gluten-free white chocolate macadamia nut cookies? I'd very much appreciate it if you leave a 5-star rating and ⭐️⭐️⭐️⭐️⭐️ review below, and tag me on instagram @fromoliviaskitchen!
Recipe
Gluten Free White Chocolate Macadamia Nut Cookies
Ingredients
- ½ cup (113g) salted butter, softened add an extra ¼ teaspoon salt if using unsalted
- ½ cup (100g) packed brown sugar
- ½ cup (100g) white sugar
- 2 teaspoon vanilla extract
- 1 egg cold
- 1⅔ cup (245g) gluten-free all-purpose flour with xanthan gum I use Bob's Red Mill 1:1 Baking Flour (blue bag)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup (150g) white chocolate chunks
- ⅔ cup (80g) roasted and salted macadamia nuts, roughly chopped *see note below
Instructions
- Using an electric mixer, beat the butter and both sugars together until light and fluffy. If you don't have an electric mixer, use a wooden spoon or your hands to ensure the sugars get dissolved in the butter.
- Beat in the vanilla extract and egg.
- Place the gluten-free flour, baking powder, baking soda, and salt in the bowl. Lightly stir them together on top, then gently mix together until there are no dry spots. The dough will be fairly thick. Save 8 large pieces of white chocolate for topping the cookies. Fold in the remaining chopped white chocolate and macadamia nuts until thoroughly combined.
- Divide the dough into 8 balls, each about ⅓ cup of dough (90g). Place on a small parchment-lined baking sheet or plate. Place a large piece of white chocolate on the top of each ball. Refrigerate for 30 minutes. Halfway through the chill time, preheat the oven to 350ºF.
- Place the dough balls on a large parchment-lined baking sheet. Make sure there is room between them for the cookies to spread. Bake for 13-15 minutes until the edges are lightly coloured and the centres are still a little soft. Bang the pan on the counter a few times to encourage spreading. For perfectly round cookies, take a large cookie cutter or the top of a glass and gently run it around each cookie immediately after removing it from the oven.
- Allow the cookies to cool on the baking sheet for 15 minutes until they have set slightly, then transfer to a wire rack to continue cooling. Enjoy warm or allow to come to room temperature.
Notes
- Macadamia Nuts: The most common way I've found macadamia nuts in stores is roasted and salted. This recipe is designed to work with these nuts and is not overly salty. If you are using raw macadamia nuts, I recommend toasting them at 350ºF for approximately 10 minutes, keeping an eye on them. Allow to cool and roughly chop. Add an extra pinch of salt if desired.
- Dairy-free: Use a block of dairy-free butter and a dairy-free white chocolate such as No Whey.
- Make smaller cookies: Make 16 smaller cookies instead of 8 jumbo cookies. Note that the bake time may be shorter. Check the cookies around 7-10 minutes.
- Storage: Cookies will keep in an airtight container at room temperature for 4-5 days. Reheat for 10 seconds in the microwave if desired.
- Freezing: Wrap cookies tightly in plastic wrap or tin foil and place in an airtight, freezer safe container. Freeze for up to 3 months. To thaw, allow to sit at room temperature for a few hours. Reheat for 10-15 seconds in the microwave if desired.
Deanna says
Made these for friends who aren’t gluten free as they were a hit. It was nice to enjoy something and also have my guests enjoy them too! Will definitely be making these again
Olivia Parsons says
Thanks for your review, Deanna! I'm so happy you and your friends enjoyed these cookies. They're one of my family's favourites too!
Joy says
I made this over the Thanksgiving holiday and they were SO good! Even my non gluten free family members wanted more!
Olivia Parsons says
So glad your family enjoyed, Joy! These are one of our favourites too!
Sara says
Have made these gf for family members when needed and with regular wheat flour as well, either way this is an amazing cookie recipe! They freeze really well too.
Olivia Parsons says
I'm so glad your family enjoys, Sara!