Softest Gluten-Free White Chocolate Macadamia Nut Cookies

Make the best, bakery-style, ultra soft and chewy gluten-free white chocolate macadamia nut cookies with this easy recipe! Learn about how to prevent gritty, dry GF cookies, prevent overspreading, and many bonus baking tips! If you struggled with making white chocolate chip cookies a success, this is your win!

Unbalanced

% Daily Values based on a 2,000 calorie diet

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.

↑Support creators by visiting their site 😊