Rich, buttery cookies full of white chocolate and macadamia nuts…what could be better?
And these can be adapted as you like – dairy free, egg free? No problem. I’ve given several different options.
If you choose to use coconut oil, keep in mind you may find that it adds a coconut flavoring to the cookies, which isn’t necessarily a bad thing.
- GF flour mix - 1 3/4 cup
- coconut sugar (Sucanat, organic cane sugar) - 1 cup
- baking soda - 1 teaspoon
- xanthan gum or guar gum - 3/4 teaspoon
- sea salt - 1/4 teaspoon
- white chocolate chips - 1 cup
- unsalted macadamia nuts - 3/4 - 1 cup (chopped)
- egg - 1 or *1/4 cup egg replacement
- butter, non-dairy butter, coconut oil or vegetable shortening - 1 cup
- pure vanilla extract - 2 teaspoons
Preheat oven to 350 degrees Fahrenheit. Lightly spray or grease a cookie sheet.
Measure and whisk together the following ingredients in a large bowl: GF flour mix, sugar, baking soda, xanthan gum, sea salt, white chocolate chips and macadamia nuts
In a separate bowl whisk together an egg (or egg replacement) vanilla and butter. Then add to the dry ingredients and mix together.
Scoop a spoonful into your hand. I like to sort of shape them before I place them onto the cookie sheet.
Bake for approximately 10 - 15 minutes. Oven temperatures may vary so keep an eye on them. Mine took 12 minutes.
Cool completely before gently removing the cookies from the cookie sheet with a spatula or pancake flipper. This is very important so they don't crack and fall apart!
Makes approximately 18
*To make an egg replacement: Measure 1 Tablespoon chia or ground flax seeds and 3 Tablespoons hot water and stir. Allow to sit until it forms a gel, then add to the liquid ingredients.