It’s day 2 of cookie week, and on the menu is one of my absolute favorite combinations: white chocolate macadamia cookies! Soft-bake, crispy edged cookies loaded with chunks of macadamia nuts and white chocolate.
It’s one of those cookie combinations that you either love or hate. But if are a fan of this combo, you’re going to LOVE this lightened up gluten-free version!
When I took a poll for cookie week last month, a bunch of my Instagram followers requested these cookies. I remembered I had a bag of macadamia nuts sitting in my pantry for months, so these were an easy decision.
I think it’s safe to say i’m only a fan of macadamia nuts in cookie form. Something about them mixed in with white chocolate just makes them that much better.
What you’ll need to make these White Chocolate Macadamia Cookies:
- Flours: almond flour and oat flour. I love using a super fine almond flour whenever I bake, it results in a light texture
- Coconut oil: refined coconut oil will result in a neutral taste, while virgin coconut oil will have more of a coconut flavor. I always use refined in my baked goods!
- Coconut sugar
- Eggs
- White chocolate: I used this stevia sweetened one
- Macadamia nuts- buy them in the bulk section for a more affordable option
- Vanilla extract
- Baking soda & salt
Mix it all together, scoop them out onto a baking sheet, and bake them to perfection!
Are there any flour substitutes?
Unfortunately I haven’t tested any flour substitutes for this recipe. If you’re allergic to almonds, you can follow my oat flour cookie recipe and substitute white chocolate and macadamia nuts for the sunflower butter cups!
Can these cookies be frozen?
Absolutely! I love freezing cookies when i’m testing a bunch in a week. They’ll stay fresh for up to 3 months. You can make 12 larger ones or 24 smaller ones, so you can freeze half the batch if you make them a little smaller.
Does the type of white chocolate matter?
I definitely prefer a white chocolate bar cut into chunks, but white chocolate chips are a great substitute.
These white chocolate macadamia cookies are going to be a new staple around here! I hope you guys love them as much as we do.
Other cookie recipes you may like:
Gluten-free Peanut Butter Blossoms
Soft-baked Oatmeal Raisin Cookies
Healthier Monster Cookies
White Chocolate Macadamia Cookies
Ingredients
- 1 + 1/2 cups almond flour
- 1/2 cup oat flour
- 1 egg
- 1/3 cup melted coconut oil at room temp, use refined oil for a neutral taste
- 1/2 cup coconut sugar
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/4 tsp salt
- 1 bar of white chocolate (2.8 oz), chopped or 1/2 cup white chocolate chips
- 1/3 cup chopped macadamia nuts
Directions
- Preheat your oven to 350 F.
- In a medium bowl, whisk together the egg, coconut oil, sugar, and vanilla.
- Pour in the flours, baking soda and vanilla and mix well until a dough forms
- Fold in the chopped white chocolate and macadamia nuts. I like to save some chocolate for the top of the cookies.
- Line a large baking sheet with parchment paper. For larger cookies, scoop out 4 tbsp worth of dough into a ball on the baking sheet. For smaller cookies, scoop out 2 tbsp of dough. Arrange them so that they’re about 1″ apart from one another.
- Top each cookie with an extra piece of white chocolate. Bake for 8-10 minutes, until the edges begin to brown. Remove the pan from oven and tap it gently on the counter 2-3 times to flatten the cookies.
- Let the cookies cool complete, for at least 10 minutes.
- Store in a sealed tight container or ziplock for up to 1 week, or freeze for up to 3 months.
Thank you for sharing this recipe! After about an hour of searching for a healthy white chocolate macadamia recipe and one attempt at an easy recipe using coconut flour (turned out so dry and my tummy hurt for a day, lol) I found this one. Cookies came out amazing. I made a few alterations (only used almond flour) the result was perfect.no chilling required which made process faster was a plus and very easy to find ingredients. So happy and can’t wait to make again 🤍
Thank you, Akira! I’m so happy you tried this recipe
Does the white choc chips play a big role?
I prefer dark choc chips. Can that work?
Dark chocolate chips will definitely work here! White chocolate just gives more of that classic combination with the macadamia nuts
This looks like a great recipe! I am, however, ‘whole food plant based’. I saw the comment above about not replacing a granulated sugar with a liquid one. Could one substitute dates blended into one of the liquids? Also, could cashew butter be substituted for the oil? I assume a flax egg would be acceptable for the egg.
Thanks ♡
Hey Deborah, I’m not positive if the the blended dates and cashew butter would be great substitutes unfortunately and I wouldn’t want you wasting ingredients!