Cookies are a family treat at any time of the year. Chocolate chip cookies are always a favorite, but you can mix it up by switching to white chocolate chips and adding in Hawaiian macadamia nuts. Not only is it a delicious combination, they might just bring visions of white beaches, clear skies, and warm ocean breezes.
Our gluten-free cookie recipe lets you indulge and share with your friends without the worry of who might not be able to eat them due to diet restrictions. These cookies are made with Otto’s Cassava Flour, a single-ingredient flour substitute that easily replaces all purpose flour with a similar taste and texture. Let us show you how easy this and other gluten-free recipes are to cook up. Let’s get baking!
How to Make Gluten-free White Chocolate Chip Macadamia Nut Cookies
- 1 cup butter, melted
- 1 cup white sugar
- 1 cup light brown sugar, packed
- 2 tsp vanilla extract
- 2 large eggs
- 2 1⁄4 cups Otto's Naturals - Cassava flour (or 270 grams)
- 1 tsp baking soda
- 1 tsp salt
- 1-2 cups white chocolate chips
- 1 cup chopped macadamia nuts
- Preheat the oven to 350 degrees F.
- In a large bowl add Otto’s Cassava Flour, baking soda, salt, and sugars and whisk to combine well.
- Add in melted butter, vanilla and eggs and mix until smooth.
- Stir in chocolate chips and nuts and mix well.
- Roll dough into balls of all sizes depending on how large you like your cookies up to 2-3 TBS (alternately, use a cookie scoop to make your cookies)!
- Place dough balls evenly spaced on your prepared cookie sheets.
- Bake in a preheated oven for approximately 9-11 minutes. Take them out when they are just BARELY starting to turn brown.
- Let them sit on the baking pan for a few minutes before removing to the cooling rack.
Your white chocolate chip macadamia nut cookies will firm up as they cool and even stay soft and chewy for days afterward! If they last that long before getting eaten.
Grain-free, gluten-free cookie recipes
Want to try different flavors? Make an entire assortment of cookies with our other recipes.
Treats, snacks, and edible rewards
This recipe for white chocolate chip macadamia nut cookies stays soft for days after you have prepared them so you can use them for a variety of occasions. If they are not all eaten on the day they are baked, you can put them in your family sack lunches, as a treat for students after finishing their school work, for people coming home from work after a long day, or for a post-meal dessert. You can hide a few away for that rare moment when everyone else is out of the house for yourself. These cookies are guaranteed to raise spirits!
The History of Macadamia Nut Cookies
No one really knows who first put white chocolate chips and macadamia nuts together. White chocolate chips were first produced in 1937 but the macadamia nuts didn’t become widely available to the public until 1975. But once these two flavors found themselves together in a cookie their popularity exploded.
Although we think of macadamia nuts as being Hawaiian, they are really indigenous to Australia. They have been an important source of bushfood for the Aboriginal peoples who originally inhabited Australia. The nut was introduced into Hawaii in 1880. Hawaii was the largest producer of macadamia nuts until 2010. Today South Africa is the world’s largest producer of macadamia nuts. Global production is estimated to be over 180,000 tons annually.
Baking with chocolate chips
The chocolate chip was invented for use in cookies. Many believe Ruth Graves Wakefield of the TollHouse Inn in the town of Whitman, Massachusetts added cut-up chunks of chocolate bar to a cookie recipe.
More White Chocolate Macadamia Nut Cookies Photos