Gluten-Free White Chocolate Macadamia Nut Cookies! Chewy on the outside with a buttery soft-baked center, packed with salted macadamia nuts and loads of white chocolate chips.
Over the years I have made numerous versions of white chocolate macadamia nut cookies as they always tend to be a crowd-pleaser. I recently decided to tweak my original recipe and go for a more distinct buttery flavor, while maintaining that warm gooey center and crisp edge. These minor changes have produced the BEST cookies ever!
The BEST White Chocolate Macadamia Nut Cookies
What makes these cookies so great? It’s my secret ingredient, brown butter! Adding the brown butter to the recipe was simply a game-changer, producing a buttery caramel-like flavor, which goes so well with the salty-sweet combination.
What is brown butter? Brown butter is simply melted butter, gently cooked over a stovetop on low heat until slightly brown in color. The brown bits in the butter are caramelized milk solids, giving the butter a nutty caramel-like flavor.
Other reasons these cookies are the best:
- Soft-baked center
- Crisp edges
- Packed with loads of nuts and chips in every bite
- Chilling time less than 2 hours
- The perfect cookie to make year-round
How To Make Brown Butter
Making brown butter is super simple!
You will need:
- 1 stick of butter
- light coated frying pan to better see when the butter browns
- wooden spoon
- Melt the butter in a light coated frying pan on low-medium heat, stirring frequently.
- Watch closely as the butter begins to melt. Within 2-3 minutes the butter will begin to foam and the milk solids will begin to carmelize producing a nutty aroma and chestnut color.
- Once the color starts to change, quickly remove the butter from the heat. There is a short window between burnt butter and brown butter, so make sure to watch closely.
- Pour the brown butter into a glass container.
- Make sure to scrape all of the little brown bits into the glass container, this is where the flavor comes from.
How To Make Gluten-Free White Chocolate Macadamia Nut Cookies
- Whisk the dry ingredients together and set aside.
- Make the brown butter and pour it into your mixing bowl with 1 tablespoon of milk.
- Cream together the brown butter and both sugars
- Add the egg and vanilla
- Pour the dry ingredients into the wet ingredients
- Fold in chips and nuts
- Refrigerate dough for about 60-90 minutes.
- Roll 1-1.5 Tablespoons of dough per cookie
- Bake for 10 minutes
Tips To Make The BEST Cookies
- Do not skip chilling the dough prior to baking, this helps the cookies from spreading.
- Do not pack the flour! Weighing the flour and almond flour on a food scale offers more precision and better results.
- Add 1/4 teaspoon of almond extract. A very little goes a long way but it goes so well with the white chocolate.
- Salted dry roasted macadamia nuts give the best salt to sweet ratio.
- Choose premium chocolate chips. My favorite is by the brand Guittard: Gourmet White Chocolate Baking Chips, which has a creamy vanilla flavor.
- Use dark brown sugar instead of light, as it provides both a rich flavor and softens the texture of the cookie.
Dairy-free/ Nut Allergies
- For those needing a dairy-free option, I have substituted coconut oil and Earth Balance Butter Sticks with good results
- Nestle Toll House has dairy-free white chocolate chips, that are free of the top-8 allergens.
- For nut allergies, you could replace the almond flour with 4 tablespoons of gluten-free flour, and leave out the macadamia nuts.
For More Tasty Cookie Recipes:
Gluten-Free White Chocolate Macadamia Nut Cookies
- 1/2 cup unsalted butter, melted
- 1 tablespoon milk
- 3/4 cup dark brown sugar packed
- 1/4 cup sugar
- 1 large egg
- 2 teaspoon vanilla extract
- 1/2 teaspoon almond extract optional
- 1 ½ cup gluten-free flour, (205 g) (7.2 ounces)
- 1/3 cup almond flour (30g) (1 ounce)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Ingredients to Fold In
- 3/4 cup white chocolate chips
- 1/2 cup chopped macadamia nuts chopped
- In a medium-size bowl, whisk together the measured gluten-free flour, almond flour, baking soda, and salt. Set aside.
- Melt the butter in a lightly coated frying pan over medium heat. Stir continuously as the butter begins to foam. Once the butter changes to a toasty brown color, quickly remove from the pan from the heat and pour the brown butter into a large glass mixing bowl.
- Add the milk, sugar, and brown sugar. Whisk until well combined.
- Next, add in the egg, vanilla, and almond extract. Cream for 2-3 minutes, until smooth.
- Slowly pour in the dry ingredients continuing to mix until well combined.
- Fold in the white chocolate chips and macadamia nuts.
- Cover and chill the dough in the refrigerator for at least 1 hour.
- Preheat the oven to 350°F. Line baking sheets with parchment paper or silicone baking mats. Set aside. Use one baking sheet at a time.
- Roll the cookie dough into balls, around 1.5 tablespoons of dough per cookie. Place the balls of dough on the baking sheets, about 2-3 inches apart.
- Bake for 10 minutes.
- Remove the pan from the oven and allow the cookies to rest for 5 minutes before transferring to a wire rack to cool.
- Store in a tightly sealed glass container at room temperature for up to 4 days.