Cooking and Serving: 25 minutes | 24 cookies
Ingredients
7 ounces raw macadamia nut pieces | 2 ¼ cups (315 g) all purpose gluten free flour blend | 1 ¼ teaspoons xanthan gum, omit if your blend already contains it
Description
Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes | Servings: 24 cookies
Ingredients
7 ounces raw macadamia nut pieces
2 ¼ cups (315 g) all purpose gluten free flour blend
1 ¼ teaspoons xanthan gum, omit if your blend already contains it
½ teaspoon kosher salt
1 teaspoon baking soda
¾ cup (150 g) granulated sugar
¾ cup (164 g) packed light brown sugar
8 tablespoons (112 g) unsalted butter, at room temperature (See Recipe
2 (100 g (weighed out of shell)) eggs, at room temperature, beaten
1 ½ teaspoons pure vanilla extract
7 ounces white chocolate chunks, chips or pieces
Instructions
First, toast the nuts. Preheat your oven to 300°F. Line a rimmed baking sheet.
an even layer. If your macadamia nuts are whole, roughly chop them first.
aside to cool. Raise the oven temperature to 325°F.
Make the dough. In a large bowl, place the flour, xanthan gum, salt, baking.
until the pieces are evenly distributed throughout.
Shape & bake the cookies. Line a new rimmed baking sheet with unbleached.
for 5 minutes before transferring to a wire rack to cool completely.
Notes
* 2 (100 g (weighed out of shell)) eggs, at room temperature, beaten
* 1 ½ teaspoons pure vanilla extract
* 7 ounces white chocolate chunks, chips or pieces
* First, toast the nuts. Preheat your oven to 300°F. Line a rimmed baking sheet
with unbleached parchment paper, and place the macadamia nut pieces on it in
an even layer. If your macadamia nuts are whole, roughly chop them first.
Place the baking sheet in the center of the oven and toast the nuts for 5
minutes, shake the pan to redistribute the nuts, and then toast them again
for another 5 minutes or just until they begin to become lightly golden brown
and are fragrant. Remove the baking sheet from the oven and set the nuts
aside to cool. Raise the oven temperature to 325°F.
* Make the dough. In a large bowl, place the flour, xanthan gum, salt, baking
soda, granulated sugar and light brown sugar, and whisk to combine well,
breaking up any lumps in the brown sugar. Add the butter, eggs, and vanilla,
and mix well to combine. The dough will be thick, and is best mixed using the
back of a large mixing spoon, and kneading the dough together with clean
hands as necessary. Do not add any water. Once the macadamia nuts are cool to
the touch, add them and the white chocolate to the cookie dough, and mix
until the pieces are evenly distributed throughout.
* Shape & bake the cookies. Line a new rimmed baking sheet with unbleached
parchment paper, and drop 2-tablespoonsful pieces of dough on the baking
sheet. In between clean palms, roll each piece of dough into a ball, then
press into a disk about 1/2-inch thick. Place 1 1/2 inches apart on the
prepared baking sheet, and place it in the center of the preheated oven. Bake
for about 10 minutes, or until the cookies are set in the center, very
lightly golden brown all over, and golden brown on the edges. Remove the
baking sheet from the oven and allow the cookies to cool on the baking sheet
for 5 minutes before transferring to a wire rack to cool completely.
* Originally published on the blog in 2012. Photos, video, and most text new.
Recipe clarified but otherwise unchanged.
Butter: Make sure your butter is at proper “room temperature.” It should give a
bit when you try to press your fingertip into it, but it shouldn’t feel greasy.
If your butter softens very quickly, either naturally or because you zap it in
the microwave to soften it, it may be too soft. Try dicing the butter and
allowing it to sit at room temperature for much less time to soften.
If you need to replace the butter, try vegan butter (but not Earth Balance
buttery sticks, which will melt too fast and make flat cookies). If you have to
eliminate dairy but can’t find dairy free white chocolate, try using a different
Eggs: Two “chia eggs” might work here.
Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 121mg | Potassium: 70mg | Fiber:
1g | Sugar: 18g | Vitamin A: 139IU | Vitamin C: 0.1mg | Calcium: 32mg | Iron:
Nutrition information is automatically calculated, so should only be used as an
White Chocolate Macadamia Cookies closeup image on a plate and raw cookie dough
Chocolate Macadamia Cookies closeup image on a plate and raw cookie dough in a