Gluten Free White Chocolate Macadamia Nut Cookies
These delicious and buttery cookies are the perfect holiday treat.
Servings 18 cookies
Calories 248kcal
Ingredients
- 3/4 cup vegan butter regular butter works too
- 2 eggs or 1/2 cup aquafaba for vegan
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 tsp vanilla
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- dash salt
- 1 1/2 cups gluten free all purpose flour I use Better Batter original blend
- 1 cup white chocolate chips vegan
- 1 cup macadamia nuts
Instructions
- In your stand mixer add the butter, eggs, sugars and vanilla. Mix on low speed until blended, about 1-2 minutes. Do not overmix, overmixing will result in a very flat cookie.
- With the mixer on low speed add the baking powder, baking soda and salt.
- Turn off the mixer, add the flour and then turn the mixer on low, mix for about 1 minute. Increase the speed to medium low and blend until well incorporated.
- Turn the mixer off and add the white chocolate chips and macadamia nuts. Fold in gently.
- Chill your dough for at least 30 minutes, or overnight. The dough can stay covered in the fridge for up to 3 days.
- Preheat the oven to 350 degrees F.
- Line a baking sheet with parchment paper and using a cookie scooper, scoop the cookie dough onto the baking sheet with at least 2 inches of space in between the cookie balls.
- Bake for 12-14 minutes, allow them to cool and transfer to a cooling rack.
- Store on the countertop covered for up to 3 days.
Nutrition
Calories: 248kcal | Carbohydrates: 26g | Protein: 3g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Cholesterol: 20mg | Sodium: 109mg | Potassium: 91mg | Fiber: 2g | Sugar: 18g | Vitamin A: 389IU | Vitamin C: 0.1mg | Calcium: 48mg | Iron: 1mg