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
- 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.
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.
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!
Hello, Im so excited to try this recipe but am I able sub the oat flour?, I simply do not enjoy the taste and texture oat flour gives
Hey Geniece, unfortunately I haven’t tested any substitutes for the oat flour. I personally don’t think the oat flour overpowers here, but I do have some almond flour based cookies on my website!
I made these twice and both times they came out extremely flat. I substituted the coconut oil with honey. Could that be why?
Hi Zeeva, did you mean you substituted coconut sugar for the honey? If so, that may have been the reason! Granulated sugar plays a role in the cookie texture as well as the sweetness.
I’m going to retest this recipe again tomorrow since another reader mentioned hers were flat, although many people have tried this recipe successfully. In general, I wouldn’t recommend swapping liquid sweeteners for granulated ones in cookies 🙂
Yes, I meant sugar
Thank you for your response!
I wanted to follow up that I just remade them and they did not flatten! It was likely the honey. If you did prefer to use honey, I would suggest chilling your dough for at least 30-40 minutes before baking, but highly recommend another granulated sugar like brown sugar instead. Another tip is to make sure your oil is not hot. So sorry they flattened for you!
This is my 2nd time making these cookies. They are amazing!!!
Yay! I’m so happy to hear that 🙂
Thank you for recipe.
I just made them, but mine came out really flat. But I don’t know why.
Hi Zhibek, I’m so sorry that happened. Did you make any substitutions in the recipe?
No, I didn’t.
Do you think quality of almond flour could’ve affect that?
Usually that shouldn’t affect it too much, but could be! The only other thing I could think of is if your coconut oil was hot when added.
Thank you so much for your responds.
I will try this week again with room temperature coconut oil and I will let you know 😊