These GLUTEN FREE MACADAMIA WHITE CHOCOLATE COOKIES are irresistible and delicious. After the photo shoot, we had a few, and then some more. The taste lingered in our mouths and we finally had to wash it down with lemonade and some sugarless coffee. That’s how amazing these cookies are! These cookies, in fact, are my friend Daniela’s favorite, and even though she didn’t request them gluten free, I couldn’t resist the challenge (I can actually taste them if gluten free!).
My friend Daniela was moving this week and she found herself in a sea of boxes with her brand new closets unfinished. In fact, there were many other unfinished items at her new dwellings – including a missing stove top and a kitchen sink. Her plan is to have morning smoothies and salad takeout for the next five days…and now cookies. Yay!
These cookies have all the nice crunch of the macadamia nuts and the white chocolate chips, but they are soft and chewy as they never truly flattened while they were baking. They looked kind of funny at first, but once we bit into them, we loved them all the same. The major TRICK here is to mix the nuts and the chocolate chips in 1 teaspoon of cornstarch right before they get folded into the cookie dough. You can also use powdered sugar if you have that handy. This way, the chocolate is “protected”and it doesn’t melt, and the nuts hold their weight atop, never falling (and burning) to the bottom of the cookie.
Happy move, Dani!
- 3.5 oz of raw macadamia nuts (slightly chopped)
- 1 cup and 2 tbs of all purpose gluten free flour
- 1.5 tsp of xantham gum
- ¼ teaspoon sea salt
- ½ tsp baking soda
- 75gr of white sugar
- 82gr of coconut palm sugar
- 4 tbs of unsalted butter at room temperature
- 1 large egg at room temperature
- 1 tsp of vanilla extract
- 2 oz of white chocolate chips
- 1 tsp of cornstarch
- Preheat the oven at 325 degrees. In the bowl of a mixer, cream the butter and slowly add both sugars. In a large bowl, mix well the gluten free all purpose flour, the xantham gum, the salt, and the baking soda. Add half of the dry ingredients mix into the butter and sugar mix, beating at a low to medium speed. Then, add the egg, and slowly again finish adding all your dry ingredients. The dough will be thick and sticky.
- In another bowl, mix the macadamia nuts with the white chocolate chips, and add the corn starch. Mix well. The cornstarch will help the chocolate and the nuts not to drop to the bottom of the cookie, once in the oven. When you are ready, fold these into the cookie dough batter, and mix well with a rubber spatula.
- The dough needs to rest in the refrigerator for at least 20 minutes.
- Line a cookie sheet with parchment paper, and make tiny balls (around 1 inch) with the cookie dough (wet your hands if it’s still too sticky!). Make sure you don’t crowd them on the sheet.
- Once in the oven, the cookies will be done in 10-15 minutes. You can remove them once a light golden color appears. Let them rest on the cookie sheet for 5 minutes, and then move them onto a cooling rack.
What is your secret baking tip when making cookies?