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White Chocolate Macadamia Nut Cookies (with toasted nuts!)

White Chocolate Macadamia Nut Cookies (with toasted nuts!)

Sometimes, a blog is frustrating! You know that feeling when you’re a kid and you put on your jacket from last year, thinking that you are still pretty-much-last-year’s-size, & boy are you surprised when it feels like you imagine a straight jacket would feel? You’ve grown, without even knowing it. And your jacket hasn’t had the good common sense to grow with you. Still with me? So, the blog sometimes feels like, no matter what I do, it’s last year’s jacket. The cookies keep coming (good!), & the blog keeps growing (yay!) but a blog is not a cookbook (boo). I think that’s why I love writing Gluten-Free on a Shoestring cookbooks so much. With a cookbook, you know where everything is. All the ideas, all the recipes, all the tips and talking, all in one place. All in an order that makes sense. So I’m working on making you a clickable recipe collage once a week or so. So I can show you how the recipes and the tips and the tricks knit together. 

*Yesterday I asked my son (that’s his 8-year-old hand) to pick up a cookie from that stack of cookies, let me snap a few pictures, and then put it back. No cookies until after dinner. He’s still reeling.*

Can you blame him? These are not just any white chocolate macadamia nut cookies. For two reasons. #1 They have lightly toasted macadamia nut pieces (buy raw pieces – they’re cheaper and these nuts are way $$). #2 They are thick & chewy. Every time I see a chunky cookie like this, and the chunks of sweet chips and crunchy nuts are bleeding right out of a too-thin cookie, I want to make that person a real cookie. Save the thin & chewy or thin & crispy cookies for the small bits and pieces. Practice safe baking.

So even though these cookies are lightly golden brown all over, they’re not crunchy, except for a tiny bit around the edges. Enough to know that you’re alive. I’m alive!

These are gifting cookies. Box ’em up. Tie ’em with a ribbon. And I’ll work on fitting into my tight jacket. Meet you right back here.

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Prep time: Cook time: Yield: 24 cookies


7 ounces raw macadamia nut pieces

2 1/4 cups (315 g) high-quality all-purpose gluten-free flour

1 1/4 teaspoons xanthan gum (omit if your blend already contains it)

1/2 teaspoon kosher salt

1 teaspoon baking soda

3/4 cup (150 g) granulated sugar

3/4 cup (164 g) packed light brown sugar

8 tablespoons (112 g) unsalted butter, at room temperature

2 extra-large eggs (120 g) at room temperature, beaten

1 1/2 teaspoons pure vanilla extract

7 ounces white chocolate chips, tossed with 1 teaspoon cornstarch in a medium-size bowl



  • Toast the Nuts. Preheat your oven to 300°F. Line a rimmed baking sheet with unbleached parchment paper, and place the macadamia nut pieces on it in an even layer. If your macadamia nuts are whole, roughly chop them first. Place the baking sheet in the center of the oven and toast the nuts for 5 minutes, shake the pan to redistribute the nuts, and then toast them again for another 5 minutes or just until they begin to become lightly golden brown and are fragrant. Remove the baking sheet from the oven and set the nuts aside to cool. Raise the oven temperature to 325°F.

  • Make the dough. In a large bowl, place the flour, xanthan gum, salt, baking soda, granulated sugar and light brown sugar, and whisk to combine well, working out any lumps in the brown sugar. Add the butter, eggs and vanilla, mixing to combine after each addition. The dough will be thick. Once the macadamia nuts are cool to the touch, add them to the bowl of chips and toss to coat the nuts in the cornstarch. Add the contents of the small bowl to the large bowl of dough, and mix until the pieces are evenly distributed throughout.

  • Shape & bake the cookies. Line a new rimmed baking sheet with unbleached parchment paper, and drop 2-teaspoonsful pieces of dough on the baking sheet. With wet hands, shape each piece of dough into a ball, and then press into a disk. Place 1 1/2 inches apart on the prepared baking sheet, and place the baking sheet in the freezer until firm (about 5 minutes). Remove the baking sheet from the freezer and place it in the center of the 325°F oven. Bake for about 10 minutes, rotating once during baking, or until the cookies are lightly golden brown all over. Remove the baking sheet from the oven and allow the cookies to cool on the baking sheet for 5 minutes. Transfer to a wire rack to cool completely.



P.S. If you haven’t already, please buy both of the Gluten-Free on a Shoestring Cookbooks! They’re all you need to feed your whole family great gluten-free food on a budget – and I need your support to keep the blog going!

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