Gluten-Free Macadamia Nut Cookies Recipe

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If you’re looking for a treat that’s irresistibly rich, buttery, and loaded with the crunch of macadamia nuts, this Gluten-Free Macadamia Nut Cookies recipe is a must-try. These cookies are the perfect blend of crisp edges, chewy centers, and nutty goodness — a luxurious twist on a classic cookie. With a tender texture and golden brown finish, they’re delicious enough to impress anyone, whether or not they follow a gluten-free diet.

Why You’ll Love These Cookies

Macadamia nuts have a naturally creamy, buttery flavor that pairs beautifully with sweet cookie dough. When baked, they add both crunch and richness to every bite. This recipe combines gluten-free flours for the ideal soft and chewy texture, without the graininess some gluten-free cookies have. You can even enhance them with white chocolate chips for an extra indulgent twist.

Ingredients

Dry Ingredients:

  • 1 ½ cups gluten-free all-purpose flour blend (with xanthan gum included)

  • ½ teaspoon baking soda

  • ¼ teaspoon salt

Wet Ingredients:

  • ½ cup (1 stick) unsalted butter, softened

  • ½ cup light brown sugar, packed

  • ⅓ cup granulated sugar

  • 1 large egg, room temperature

  • 1 teaspoon pure vanilla extract

Add-Ins:

  • ¾ cup macadamia nuts, roughly chopped

  • (Optional) ½ cup white chocolate chips for extra sweetness

Instructions

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. Having your pans ready prevents the dough from sitting too long, which can affect how the cookies spread.

Step 2: Combine the Dry Ingredients

In a medium bowl, whisk together the gluten-free flour, baking soda, and salt. This ensures the leavening agent is evenly distributed and helps the cookies bake uniformly.

Tip: If your gluten-free flour blend doesn’t include xanthan gum, add ¼ teaspoon to this step for structure and chewiness.

Step 3: Cream the Butter and Sugars

In a large mixing bowl, use an electric mixer (or stand mixer with a paddle attachment) to cream together the softened butter, brown sugar, and granulated sugar until light and fluffy—about 2 to 3 minutes. This step incorporates air into the dough, resulting in soft, tender cookies.

Step 4: Add the Wet Ingredients

Beat in the egg and vanilla extract until fully combined. Scrape down the sides of the bowl to make sure everything mixes evenly. The dough should now be smooth and slightly glossy.

Step 5: Incorporate the Dry Mixture

Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix — gluten-free doughs can become dense if stirred too much. The cookie dough should be thick and slightly sticky but easy to handle.

Step 6: Fold in the Nuts (and Chocolate, if using)

Using a spatula, fold in the chopped macadamia nuts and white chocolate chips if you’re adding them. The nuts provide crunch while the optional chocolate gives a creamy, sweet contrast to their buttery flavor.

Step 7: Scoop and Chill

Scoop tablespoon-sized portions of dough and place them on your prepared baking sheets, leaving about 2 inches between each cookie. For the best texture, chill the dough for 20 to 30 minutes in the refrigerator before baking. Chilling helps prevent excessive spreading and enhances the cookie’s chewy center.

Step 8: Bake

Bake for 10 to 12 minutes, or until the edges are golden and the centers appear just set. The cookies will continue to firm up as they cool.

If you prefer crispier cookies, extend baking by 1–2 minutes, but keep an eye on them—macadamia nuts can brown quickly.

Step 9: Cool

Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. This helps them retain their shape and ensures a slightly chewy texture in the center.

Tips for Perfect Gluten-Free Macadamia Nut Cookies

  1. Use a good-quality gluten-free flour blend: Brands that include a mix of rice flour, potato starch, and tapioca flour work best.

  2. Don’t skip chilling the dough: This step enhances both flavor and structure.

  3. Toast the macadamia nuts: For deeper flavor, toast the nuts in a dry skillet over medium heat for 3–4 minutes before chopping.

  4. Add-ins variety: Replace white chocolate chips with dark chocolate chunks, or mix in shredded coconut for a tropical flair.

  5. Storage: Keep cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.

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