Gluten Free White Chocolate Macadamia Cookies come together in under an hour, no chilling required, and are made with simple ingredients and a 1:1 gluten free flour blend.

If you’re craving a bakery-style cookie with golden edges, a soft chewy center, and plenty of white chocolate chips and macadamia nuts in every bite, these cookies are it!

Not to mention they also make a delicious addition to your list of Gluten Free Christmas Cookies, just saying. You could totally throw in some craisins, too.

Gluten Free White Chocolate Macadamia Cookies

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Keep adding to your Gluten Free Christmas Cookies list:

Tips for the Best Gluten Free White Chocolate Macadamia Cookies:

Use real white chocolate. Check the ingredients and look for cocoa butter—this means you're getting true white chocolate, not just artificially-flavored baking chips. It makes a big difference. Artificial is sickeningly sweet.
Go for salted, dry-roasted macadamia nuts. They add the best depth of flavor to balance the sweet white chocolate.
Spoon and level your flour. Too much flour can make your cookies dry and cakey. Spoon the flour into your measuring cup, then level it off with a knife for accuracy.
Bake one batch at a time. For even baking and consistent results, stick to one tray in the center of the oven. It’s worth the extra time.
Don’t skip the cooling time. These cookies continue to set as they cool. Letting them rest on the baking sheet for a few minutes before transferring helps them stay thick and chewy.

Ingredients for Gluten Free White Chocolate Macadamia Cookies:

High quality gluten-free all purpose flour containing xanthan gum. I've used Bob's Red Mill GF 1:1 Baking Flour (the blue bag) and King Arthur Measure for Measure. Bob's is my preferred. KA turns out cakier.
Baking soda
Salt
Unsalted butter
Granulated sugar
Light brown sugar
Eggs
Pure vanilla extract
High quality white chocolate chips or chunks. Check for cocoa butter to ensure there's actual chocolate in it! I like to use the Moser Roth white chocolate bars from ALDI.
Macadamia nuts. I used dry-roasted and salted macadamia nuts for extra flavor. Important: You will want to reduce the salt to ½ teaspoon if using salted nuts.

How to Make Gluten Free White Chocolate Macadamia Cookies:

Preheat the oven to 360°F. Line a large baking sheet (or two smaller ones) with parchment paper, nonstick spray, or a silicone baking mat.
Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
Cream the butter and sugars: In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy. Add the brown sugar and mix until well combined.
Add vanilla and eggs: Mix in the vanilla extract. Add the eggs one at a time, scraping down the sides of the bowl between additions.
Combine with dry ingredients: Add the flour mixture and mix until just combined—don’t overmix.

Add mix-ins: Stir in the white chocolate chips and macadamia nuts on low speed or by hand until evenly distributed.
Scoop and shape: Use a 2-tablespoon cookie scoop to portion the dough. Place cookies on the baking sheet, spacing them about 3 inches apart. Optional: Press a few extra white chocolate chips on top for a bakery-style effect.
Bake for 10–13 minutes, or until the edges are golden and the centers are slightly soft.
Cool: Let the cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Equipment

You only need basic tools to make this Gluten Free White Chocolate Macadamia Cookies. I recommend:

How to Store Gluten Free White Chocolate Macadamia Cookies:

You can store gluten free cookies in an airtight container at room temperature for up to 1 week.

Make Ahead & Freezing Tips

You can prepare the cookie dough ahead of time and refrigerate it for up to 4 days. Let it sit at room temperature for about 20 to 30 minutes before baking.
You can freeze baked cookies in an airtight container in the freezer for up to 3 months.
Freeze unbaked dough: Scoop the dough into balls and flash-freeze on a baking sheet. Transfer to a freezer-safe bag or container for up to 3 months. Bake straight from frozen, just add an extra minute to the bake time.

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