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Gluten-Free White Chocolate Macadamia Nut Cookies

Chewy, gluten-free cookies loaded with white chocolate, macadamia nuts, and dried cranberries.
Prep Time15 minutes
Cook Time11 minutes
Total Time1 hour 26 minutes
Servings: 24 cookies

Ingredients

  • 2 sticks unsalted butter 1 cup (225 g), softened
  • 3/4 cup brown sugar 150 g, packed
  • 1/4 cup granulated cane sugar 50 g
  • 1 large egg at room temperature
  • 2 tsp pure vanilla extract
  • 2 cups gluten-free all-purpose flour 250 g
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 2/3 cup white chocolate chips 107 g
  • 1 cup macadamia nuts 125 g, roughly chopped
  • 2/3 cup dried cranberries 86 g

Instructions

  • Place the softened butter, brown sugar, and granulated cane sugar in the bowl of a stand mixer fitted with the paddle attachment (or use a large bowl and an electric hand mixer).
  • Cream the butter and sugars on medium-high speed until light and fluffy, scraping down the bowl as needed.
  • Add the egg and vanilla extract, then beat on medium speed until fully incorporated and the mixture is smooth; scrape the bowl again.
  • In a separate bowl, whisk together the gluten-free flour, baking powder, baking soda, and sea salt until evenly combined.
  • With the mixer on low, add the dry ingredients to the wet ingredients and beat until a thick cookie dough forms, stopping to scrape the bowl if needed.
  • Stir in the white chocolate chips, chopped macadamia nuts, and dried cranberries until evenly distributed through the dough.
  • Cover the bowl with plastic wrap and refrigerate the dough for 1 hour to firm up.
  • When ready to bake, preheat the oven to 350°F (175°C) and line a large baking sheet with parchment paper.
  • Scoop mounds of chilled dough onto the prepared baking sheet, spacing them well to allow for spreading.
  • Bake on the center rack for 11 to 13 minutes, or until edges are lightly golden; 9–11 minutes yields chewier cookies and 12–13 minutes yields crisper cookies depending on size.
  • Let the cookies cool on the baking sheet for at least 10 minutes, then transfer to a wire rack to finish cooling.

Equipment

  • Stand mixer or electric hand mixer
  • Mixing bowls
  • rubber spatula
  • Measuring cups and spoons
  • large baking sheet
  • Parchment Paper
  • wire cooling rack

Notes

  • Room-temperature egg helps the dough bind evenly.
  • Chill the dough at least 1 hour for best texture.
  • Smaller scoops bake faster than larger ones.
  • Dough can be refrigerated up to 4 days or frozen up to 3 months.