White chocolate macadamia nut cookies have a buttery flavor with crisp edges and chewy centers. These classic cookies with vanilla cookie dough are loaded with sweet white chocolate and crunchy chopped macadamia nuts.
Enjoy these warm chewy cookies as a sweet treat with a glass of creamy milk or other comforting beverage. You can now easily make this small batch of cookies gluten free.
Why It's Yummy
- Healthy nuts - Macadamia nuts have a buttery and rich flavor that will enhance any cookie recipe. Macadamia are a good source of healthy fats, protein, and fiber, which can help to keep you feeling full and satisfied.
- Perfect for Gluten free - Macadamia nuts are naturally gluten-free and these cookies make excellent chewy cookies with your favorite gluten-free flour blend.
- Satisfying flavors - white chocolate chips add extra decadence to already buttery cookies and nuts. Use your favorite chips or make the cookies exclusively with macadamia nuts.
My few comments on the ingredients + don't forget to read the Tips section!
The full recipe and ingredients can be found in the recipe card below this post.
- Unsalted butter - At room temperature. If you have only salted butter, is fine but omit the salt in this recipe.
- Sugar - White granulated sugar and brown sugar combined together will give the best texture and chewy cookies. If you don't have brown sugar, you can substitute it with white sugar + molasses.
- Vanilla bean paste or vanilla extract - Both can be used interchangeably in gluten-free baking. I just find that paste has a stronger vanilla flavor. Almond extract can be used instead.
- Egg - Large egg at room temperature.
- Flour - All-purpose flour, whole wheat flour, or gluten-free flour blend. Oat flour would be great here too, but the flavor will change.
- Baking soda - Check the expiry date of this ingredient to ensure the cookies rise well. Alternatively, baking powder can be used as well.
- Salt - Omit if using salted butter.
- White chocolate chips - Use premium white chocolate chips or chunks of creamy white chocolate. You could also use vegan chocolate chips, white chocolate chunks, or milk chocolate chips. Dark chocolate is another delicious alternative.
- Macadamia nuts - Chopped and plain is preferred instead of salty macadamia nuts. Cashew nuts would be my next choice.
- Salt flakes - For serving. This adds so much more flavor and intensifies existing ones even more!
📋 JULIA'S TIP Unsalted butter is my favorite choice. The salt content in different butter brands varies. Depending on the brand, different amount of salt is added according to their recipes. I like to use unsalted butter in baking, so I can control the salt content myself.
In a large bowl combine butter and sugars. Beat on low speed to medium speed with an electric hand mixer or in a bowl of a stand mixer with the paddle attachment. The batter should look smooth and creamy.
Add egg and vanilla. Mix on low until combined. Set aside.
In a separate large mixing bowl, combine dry ingredients. Whisk to combine and add to wet ingredients gradually. I recommend sifting the dry flour mixture.
Add ½ or 1 measuring cup at a time, beat on low until combined, and then continue with the next batch.
Mix until ingredients are almost combined, a few lumps here and there are fine.
Stir in the chocolate chips and chopped macadamia nuts. I recommend chilling the batter for 1 hour in the fridge.
Preheat the oven to 350 degrees Fahrenheit.
A quick note: It is important to chill the batter between the batches too. Or roll as many cookie dough balls as you'd consume and freeze the rest.
The batter will resemble playdough and should not be overly sticky after chilling. Scoop 2 tablespoonfuls of batter, rolling it into about 2-inch balls (1 ½ tablespoons).
Arrange the cookie balls on a baking sheet lined with parchment paper at least 2 inches apart. Don’t press down!
Bake for 10-12 minutes (the time varies due to different ovens). Remove from the oven.
Note: if you make smaller cookies, which is totally fine, the baking time will need to be adjusted. Otherwise, you risk cookies becoming dry.
While the cookies are still hot press in more chips and nuts on top (optional for pretty presentation) and sprinkle with sea salt flakes.
The cookies will have a soft center inside.
Once they cool down they will set well and the texture inside remains soft, chewy, and buttery. Yum!
Let the cookies stand in the pan for 5-10 minutes before transferring to a wire rack to cool completely. Enjoy!
Here are the basics:
Measure your Ingredients
Measure flour and all the ingredients as mentioned in the instructions.
It is important for several reasons, especially in baking cookies:
If you add too much flour, the cookies may turn out dense and dry, while too little flour may result in cookies that spread too much and are flat and thin.
The amount of flour used can also affect the taste of cookies. Too much flour can make the cookies taste bland, while too little flour can make them overly sweet or salty.
- I’ve used both white and brown sugar for the cookie batter. I don’t recommend substituting the sugars. Both should be used for the best results. While you could use only white sugar, there will be a difference in texture and taste.
- Always check the expiry date of your baking soda, as this affects the rise of the cookies. It should also be stored in a dry area and properly sealed.
- These cookies have been tested with my gluten free flour blend as well as with regular all purpose flour (wheat flour). With GF flour, cookies will look a little lighter but flavor is pretty much similar. We also like Bobs Red Mill and Schar Mix C.
- Use quality ingredients when making these cookies, such as fresh macadamia nuts, high-quality chocolate chips, and real butter.
- Consider toasting the macadamia nuts before adding them to the cookie batter. This will add a deeper nutty flavor and delicious crunch to the cookies. To toast the macadamia nuts, spread them on a baking sheet and toast them in the oven at 350 degrees Fahrenheit for about 8-10 minutes, or until lightly golden brown.
- Don’t overmix - Measuring flour accurately is important for recipe accuracy. If the recipe calls for a specific amount of flour, using too much or too little can throw off the balance of ingredients and negatively affect the final outcome.
- Chilling the cookie dough is an important step in this recipe. It helps to reduce the stickiness of the cookie batter so that you can shape the dough balls easily. Chilling the dough also helps prevent the cookies from spreading too much while baking.
- Use parchment paper or a silicone mat to line the baking sheet. Don’t use cooking spray or grease, as the cookies will absorb this and can cause them to spread more.
- Since all ovens differ, be careful not to overbake these cookies, which will result in dry cookies. These cookies should be lightly golden brown on the edges and chewy in the center.
📋 JULIA'S TIP A sprinkling of sea salt over freshly baked cookies will create a delicious contrast of sweet and salty flavors. It also helps to bring out other flavors in these buttery cookies.
Freezing And Storing Instructions
- To Store. These cookies remain buttery and soft for several days. Cool the cookies before storing them completely. Store in a jar or airtight container for 2-4 days. Or refrigerate for longer.
- To Freeze. Let the cookies cool and store them in the freezer for 2-3 months. To freeze the unbaked cookie dough, roll it into balls and flash freeze on a baking sheet until the cookies become firm. Transfer to an airtight container and freeze for 2-3 months.
- Coconut macadamia nut cookies - add shredded coconut for delicious tropical flavor and extra texture. About ¼ cup would be enough.
- Lemon macadamia nut cookies - for a bright citrusy taste stir in lemon zest (1 lemon), orange, or lime zest into the batter.
- Salted caramel macadamia nut cookies - drizzle the cooled cookies with salted or regular caramel sauce and add sea salt flakes.
- Espresso macadamia nut cookies - macadamia nuts and coffee combination is one of my favorites. Mix in 1-1 ½ tablespoons of instant espresso powder into the batter.
- Vegan macadamia cookies - use a good quality dairy-free butter, flaxseed vegan egg instead of a regular egg and omit the white chocolate chips.
White chocolate and macadamia nuts are a great flavor combination since both are mild and not overpowering. Other nuts, such as cashews, are another great choice to pair with white chocolate.
You can cut these macadamia nuts using a sharp knife and a sturdy cutting board. Another option is to use a food processor and pulse the nuts into small chunks but you’d need to be careful not to process the nuts into a paste.
Macadamia cookies consist of a vanilla cookie dough base (with the usual ingredients of butter, sugar, eggs, flour, and a rising agent), and chopped macadamia nuts.
This recipe also includes white chocolate chips for added sweetness and a sea salt flakes that are sprinkled on top of the freshly baked cookies.
Chocolate, coconut, vanilla, caramel, citrus, and sea salt are flavors that pair well with macadamia nuts.
Raw or roasted macadamia nuts can be used in these cookies. Roasted/toasted macadamia nuts will add another depth of flavor in the cookies as well as additional crunchy texture.
Easy Gluten Free Cookie Recipes
For all baking recipes, hop on to our Desserts collection.
💗I hope you'll enjoy this macadamia nut cookie recipe, please leave a rating on this recipe below and leave a comment, take a photo of your food and tag me on Instagram @theyummy_bowl. I love seeing your creations! 💗
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White Chocolate Macadamia Nut Cookies
- 8 tablespoons unsalted butter (softened to room temperature)
- ½ cup white granulated sugar
- ½ cup brown sugar
- 2 teaspoons pure vanilla extract
- 1 large egg (room temperature)
- 1 ½ cup flour or gluten-free flour blend
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup white chocolate chips
- ¼ cup macadamia nuts (chopped)
- sea salt flakes for serving
- In a large bowl combine butter and sugars. Beat on low speed to medium speed with an electric hand mixer or in a bowl of a stand mixer with the paddle attachment. The batter should look smooth and creamy.
- Add egg and vanilla. Mix on low until combined. Set aside.
- In a separate large mixing bowl, combine dry ingredients. Whisk to combine and add to wet ingredients gradually. I recommend sifting the dry flour mixture.
- Add ½ or 1 measuring cup at a time, beat on low until combined, and then continue with the next batch. Mix until ingredients are almost combined, a few lumps here and there are fine.
- Stir in the chocolate chips and chopped macadamia nuts. I recommend chilling the batter for 1 hour in the fridge. Preheat the oven to 350 degrees Fahrenheit.
- The batter will resemble playdough and should not be overly sticky after chilling. Scoop 2 tablespoonfuls of batter, rolling it into about 2-inch balls (1 ½ tablespoons).
- Arrange the cookie balls on a baking sheet lined with parchment paper at least 2 inches apart. Don’t press down!
- Bake for 10-12 minutes (the time varies due to different ovens). Remove from the oven.
- While the cookies are still hot press in more chips and nuts on top (optional for pretty presentation) and sprinkle with sea salt flakes.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)