By mamagourmand.com
Soft and Chewy Gluten-Free White Chocolate Macadamia Nut Cookies
7 steps
Prep:5minCook:13min
Make the best, ultra soft and chewy gluten-free white chocolate macadamia nut cookies with this easy recipe! Learn more about gluten free white chocolate, how to prevent gritty GF cookies, and many bonus gluten free baking tips!
Updated at: Tue, 19 Nov 2024 21:32:07 GMT
Nutrition balance score
Unbalanced
Glycemic Index
62
Moderate
Glycemic Load
13
Moderate
Nutrition per serving
Calories164.9 kcal (8%)
Total Fat9.7 g (14%)
Carbs20.6 g (8%)
Sugars12.9 g (14%)
Protein1.3 g (3%)
Sodium105 mg (5%)
Fiber0.8 g (3%)
% Daily Values based on a 2,000 calorie diet
Ingredients
24 servings
Instructions
Step 1
In a large bowl or stand mixer beat together the melted butter, brown sugar, sugar, egg, and vanilla until well combined.
Step 2
Add the flour, baking soda, and salt. Mix on low speed until combined and no flour pockets remain. Stir in white chocolate and macadamias or mix in on low speed. The dough will be slightly sticky and soft.
Step 3
Cover the bowl with plastic wrap and refrigerate for 30 minutes.
Step 4
Meanwhile, preheat the oven to 325°F. Line baking sheets with parchment paper or silicone baking mats. (Tip: The cookies can go on ungreased baking sheets as well, but they release better from parchment or silicone)
Step 5
Use a medium cookie scoop to drop dough onto prepared baking sheets, about 2 inches apart. If you don't have a cookie scoop use 2 spoons to scrape the dough onto cookie sheet.
Step 6
Bake for 12-14 minutes, rotating pans halfway. Edges should be set, but middle is still soft. Cool on cookie sheets for 10 minutes before transporting to a wire rack.
Step 7
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