Gluten-free white chip macadamia cookies

DifficultyBeginner

These gluten-free American style cookies are soft inside but crispy on the edges. The dough is easy to make so the biggest mistake is overbaking. That being said, you should set your timer to 8 minutes and oversee the cookies for the rest of the baking time!

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Gluten-free white chip macadamia cookies
Prep Time2 hrs 20 minsCook Time10 minsTotal Time2 hrs 30 mins
Ingredients
 100 g butter
 1 dl caster sugar
 ½ dl brown sugar
 1 egg
 1 tsp vanilla extract
 ½ tsp baking soda
 ½ tsp salt
 50 g macadamia nuts
 60 g gluten-free white chocolate chips
Directions

Mix the room temperature butter with the sugars. Add the egg and vanilla extract and mix. Measure dry ingredients and mix smooth. We recommend using a dough hook.

Cut macadamia nuts into rough pieces. If you’re not using chips, leave the white chocolate to big chunks too. Add nuts and white chocolate. Mix together. At this point, the dough is supposed to be hard to make cookies with.

With an ice cream scoop, scoop balls of dough on a baking paper. Put in the fridge to cool for about 2 hours. If you don't have space in the fridge you can just place the dough in the fridge first and make the balls before baking. The dough can in the fridge for longer than two hours.

Set oven to 180°C. Remember to leave room between the cookie dough “balls”. Bake 9 cookies at a time. Bake on the top shelf of the oven for 8-12 minutes. With our oven 9 min is perfect.

Cookies are soft after oven so leave to cool for few minutes then transfer to a cooling rack. Cookies can be stored in an airtight container on the countertop for up to 5 days. If they last that long!

TIP! After cooling the dough in the fridge and scooping the balls transfer to freezer. After a while put the balls of dough in a ziplock bag etc and store in the freezer. Add a few minutes to baking time!

Ingredients

 100 g butter
 1 dl caster sugar
 ½ dl brown sugar
 1 egg
 1 tsp vanilla extract
 ½ tsp baking soda
 ½ tsp salt
 50 g macadamia nuts
 60 g gluten-free white chocolate chips

Directions

1

Mix the room temperature butter with the sugars. Add the egg and vanilla extract and mix. Measure dry ingredients and mix smooth. We recommend using a dough hook.

Cut macadamia nuts into rough pieces. If you’re not using chips, leave the white chocolate to big chunks too. Add nuts and white chocolate. Mix together. At this point, the dough is supposed to be hard to make cookies with.

With an ice cream scoop, scoop balls of dough on a baking paper. Put in the fridge to cool for about 2 hours. If you don't have space in the fridge you can just place the dough in the fridge first and make the balls before baking. The dough can in the fridge for longer than two hours.

Set oven to 180°C. Remember to leave room between the cookie dough “balls”. Bake 9 cookies at a time. Bake on the top shelf of the oven for 8-12 minutes. With our oven 9 min is perfect.

Cookies are soft after oven so leave to cool for few minutes then transfer to a cooling rack. Cookies can be stored in an airtight container on the countertop for up to 5 days. If they last that long!

TIP! After cooling the dough in the fridge and scooping the balls transfer to freezer. After a while put the balls of dough in a ziplock bag etc and store in the freezer. Add a few minutes to baking time!

Gluten-free white chip macadamia cookies

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