These Gluten-Free Macadamia and White Chocolate Cookies are certain to become a family favourite. This simple recipe contains just six ingredients and is one of the easiest cookies that you will ever make. The buttery flavour and creamy nature of macadamias makes them an ideal ingredient in these nutty, gently sweet cookies. I feel confident that after you try them, they will be a welcome addition to your baking repertoire.
Why You'll Love This Recipe:
- Macadamia and white chocolate are great companions and pair perfectly in these cookies.
- The cookies are a great addition to morning or afternoon tea.
- If you have leftover egg whites, this is a great way to use them.
- They are naturally gluten and dairy-free, making them suitable for many people with specific dietary requirements.
- The cookies have a great combination of textures, being slightly crispy on the outside and chewy on the inside.
- They freeze well so are great to have on hand.
Recipe Inspiration: we love a flourless cookie and we love macadamias. This recipe is adapted from our Gluten-Free Walnut Cookies and Pistachio Cookies. It was a natural progression that we then decided to add white chocolate chips. (Seriously one of the best combinations!)
Ingredients and Substitutions:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
- Macadamia nuts: native to Australia, we use these beautiful nuts to replace flour and grind them to a fine consistency. It is essential that the nuts are of good quality. Due to their high oil content, they can become rancid. To keep nuts longer I recommend that they be stored in the fridge, or to keep longer still, store in the freezer. If they have become rancid, they will ruin the recipe. For this recipe, we use raw and unsalted macadamia.
- Caster/superfine sugar: dissolves more readily than granulated sugar. If you do not have it, regular sugar is fine.
- Vanilla extract: for the best flavour, my preference is vanilla that has been naturally extracted from the vanilla bean, not essence that has been artificially flavoured.
- Egg whites: we use a large, free range egg white to bind the ingredients.
- White chocolate chips: these are optional, but they are such a wonderful pairing with the macadamias.
- Pure icing/powdered sugar: before baking, we roll the cookies in the pure icing sugar; it is naturally gluten-free. Rolling the cookie dough in icing/powdered sugar gives the cookies their slightly crinkled appearance.
Variations:
Orange zest: I enjoy the macadamia flavour combined with white chocolate, but for variety, you could add some orange zest.
Spice: you could add some ground cinnamon.
How To Make Gluten-Free Macadamia Cookies:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
1 – Grind the macadamias:
Add the macadamias and caster/superfine sugar to a small food processor and blend until finely ground.
2 – Combine the mixture:
Add the egg whites, vanilla and white chocolate chips to the almond mixture and stir until everything is well combined. Set the mixture aside for ten minutes.
3 – Scoop out the cookies:
Using a small cookie scoop, scoop out balls of the cookie dough.
4 – Roll until smooth:
Using damp hands, roll each cookie into a ball.
5 – Roll in icing sugar:
In a flat dish, add the icing/powdered sugar, and roll each cookie ball to coat. Gently toss the cookie between your hands to remove any excess icing sugar and place on your prepared tray.
6 – Bake the cookies:
Place the cookies into the preheated oven to bake. You’ll see a light golden colour coming through the crinkles of the cookie when they are ready.
Remove from the oven and gently place on a cooling rack. Allow to cool completely.
Hint: using a cookie scoop to distribute your dough is the easiest method and means that your cookies will be of uniform size and will cook evenly.
Tips for Success, Storage and FAQs:
The cookies can be stored in an airtight container in a cool, dark location for up to one week.
Yes, they freeze well. Store them in an airtight container in the freezer for up to 2 months. If necessary, separate the cookie layers with cling wrap or non-stick baking paper. Defrost the cookies at room temperature.
In Australia, we more commonly use the British term “biscuit” for the sweet treat we enjoy with a cup of tea or coffee, but occasionally we are asked why we use the term “cookies”. It is to avoid confusion, as in the USA a biscuit is closer to what we call a scone. Their sweet treat which may accompany tea, coffee or a glass of milk is a “cookie”. So, whilst in Australia, we may call a biscuit a cookie, in the USA a cookie is not a biscuit.
Top Tip:
Don't discard leftover egg whites or yolks. These cookies are a perfect way to use egg whites, and egg yolks can be used in recipes such as our Lemon Curd or No Churn Vanilla Ice Cream.
Serving Suggestions:
These Gluten-Free Macadamia White Chocolate Chip Cookies can be enjoyed in many ways:
- They are perfect for morning or afternoon tea, accompanied by a cup of tea or coffee.
- For textural contrast, serve them alongside our No-Churn Orange Ice Cream.
- They are a great addition to a Christmas Cookie Box selection.
- I like to serve them on a platter of sweet treats along with Chocolate Orange Truffles, Coconut Macaroons and Mini Meringues with Berries and Cream.
These Gluten-Free Macadamia and White Chocolate Chip Cookies are certain to be popular. Be sure to let me know in the comments below when you have given them a try.
Alex xx
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Gluten-Free Macadamia and White Chocolate Cookies
Please note:
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results. All oven temperatures listed are for fan forced.
Ingredients
For the Macadamia Cookies:
- 170 g (6 oz) macadamias - raw, unsalted and unshelled See Note 1
- 60 g (¼ cup) caster/superfine sugar
- ½ teaspoon vanilla extract
- 1 large (35 g) egg white - at room temperature
- 60 g (⅓ cup) white chocolate chips - optional See Note 2
For coating the Cookies:
- 2 tablespoon pure icing/powdered sugar – sifted if necessary See Note 3 and 4
Instructions
- Preheat your oven to 170 degrees C (340 F).Line one sheet pan with non-stick baking paper.
- In a small food processor, add the macadamia nuts and caster sugar. Blend until the macadamias are finely ground. I give the mixture a quick stir a couple of times to ensure everything processes evenly.Tip the macadamia and sugar mix into a medium sized bowl.
- Add the egg white and vanilla to the nuts and sugar and stir until everything is well combined. If using, add the white chocolate chips in now also.Stand the mixture for ten minutes.
- Give the mixture a quick stir. It will be very sticky, but we have a three step system to make this next part easy. We recommend completing each step fully before moving on to the next one. Firstly, using a 2 tsp/small cookie scoop, scoop out 16 balls of cookie dough and place on your prepared tray.
- Lightly dampen your hands to stop the mixture from sticking. Roll each cookie into a ball. Then, dry your hands.
- In a flat dish, add the icing/powdered sugar, and roll each cookie ball to coat. Gently toss the cookie between your hands to remove any excess icing sugar and place on your prepared tray.
- Bake for 12-14 minutes, or until you can see a light golden colour coming through the crinkles of the cookie.Remove from the oven and gently place on a cooling rack. Allow to cool completely.
Notes
- Macadamias: native to Australia, we use these beautiful nuts to replace flour and grind them to a fine consistency. It is essential that the nuts are of good quality. Due to their high oil content, they can become rancid. To keep nuts longer I recommend that they be stored in the fridge, or to keep longer still, store in the freezer. If they have become rancid, they will ruin the recipe.
- White chocolate chips: the cookies are so delicious with or without the chocolate, so if you'd prefer not to use it, you'll still produce a delicious result.
- Tablespoon: we use a standard Australian tablespoon which is 20 ml (4 teaspoons). For readers located elsewhere in the world, please use 1 tablespoon + 1 teaspoon for each listed tablespoon.
- Pure icing sugar/powdered sugar: is naturally gluten-free. If you prefer to use an icing mixture, check that it is gluten-free.
- Storage: store the cookies in an airtight container at room temperature for up to one week.
- Freezing: the Macadamia Cookies freeze well. Store in an airtight container, with a layer of parchment paper separating layers of cookies. The frozen cookies can be defrosted on the bench top. The cookies will keep in the freezer for two months.
Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
Lucy says
These are so EASY to make and very delicious. I did half with white chocolate and half without - both lovely!
Alexandra Cook says
Thank you so much for giving the recipe a try, Lucy!
I am so glad you enjoyed them 🙂 Alex xo