Gluten Free White Chocolate Chip Macadamia Cookies Recipe - The BEST soft and chewy cookies recipe, these Macadamia White Chocolate Chip Cookies are just like subway except they’re gluten free with vegan, dairy free and egg free options. Super easy to make and absolutely foolproof, this GF cookie recipe will become a family favourite.
Click to pin this recipe on Pinterest
Click to pin this recipe on Pinterest
If I ever opened up a bakery, I think it would have to specialise in cookies.
Cookies are probably my all time favourite thing to bake and share with friends - and they're actually the first thing I ever baked for Jesse.
I feel like cookies are one of those things that everyone seems to love. Often times you'll hear people say they hate cake or they don't like frosting - but you rarely hear someone say they don't like cookies.
These cookies have been adapted from our all time favourite cookie recipe - The Ultimate Vegan Chocolate Chip Cookie Recipe - but they can be made to suit everyone, vegan or not.
Whether you use a real egg or a flax egg, these cookies are the perfect consistency. With crisp, chewy edges and a deliciously soft centre, they're the perfect canvas to play with flavour.
White Chocolate Chip Macadamia Cookies were always one of my favourite cookies - so I decided I needed the perfect White Chocolate Macadamia Cookie Recipe for the blog - and here it is!
So let me share it with you >>
Also, trust me - this is a recipe everyone can nail.... so dust off your mixer, put on your apron and let's get cooking!
Soft and Chewy White Chocolate Macadamia Cookies Recipe (Gluten Free with Vegan Options)
Servings: 24 medium cookies
Prep time: 10 MCook time: 10 MTotal time: 20 M
Gluten Free White Chocolate Chip Macadamia Cookies Recipe - The BEST soft and chewy cookies recipe, these Macadamia White Chocolate Chip Cookies are just like subway except they’re gluten free with vegan, dairy free and egg free options. Super easy to make and absolutely foolproof, this GF cookie recipe will become a family favourite.
Ingredients:
- 1/2 cup (100g) butter (use a vegan/dairy free butter if needed*)
- 3/4 cup (150g) coconut sugar or brown sugar
- 1 egg or 1 flax egg (**see notes)
- 2 tbsp (30g) almond butter***
- 1 tsp vanilla extract
- 1 cup (100g) almond meal/almond flour
- 3/4 cup (90g) plain flour
- 2 tbsp (15g) cornstarch/cornflour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 cup white chocolate chips
- ~1 cup macadamia nuts, chopped
Instructions:
- Preheat your oven to 180C/355F
- Line 4 baking sheets with baking paper and set aside.
- In a mixer, cream your butter and sugar until light and fluffy, scraping down the edges between beating to ensure everything is incorporated.
- Add in your egg (or flax egg), nut butter and vanilla and mix until combined.
- Add in your dry ingredients, except for your chocolate chips, and mix until everything is incorporated.
- Stir through your chocolate chips and macadamia nuts, making sure everything is evenly distributed.
- The dough will be quite sticky. Get a spoon and take ~1 tbsp of dough from the mix, rolling the dough into a ball with wet fingertips before slightly flattening the cookie dough ball onto your prepared tray.
- Repeat with your remaining dough, leaving about 1 1/2 inches of space between each cookie and the edges of your pan (they spread quite a lot!). Continue until all of your dough is used up.
- Bake your cookies for 7-8 minutes or until golden brown and the edges are crisp.
- Allow to cool before removing from the tray and eating (if you can wait that long!).
- These cookies will keep in an airtight container at room temperature for 2-3 days and also freeze really well both baked and as dough to defrost and bake later on.
Notes:
*If you're using a vegan butter alternative, don't use a low fat one as you'll end up with a different texture.
**For a flax egg, combine 1 1/2 tbsp (10g) ground flaxseed and 2 tbsp boiling water, leaving until you get an egg-like consistency
***I've also used cashew butter which worked perfectly - and I bet you could use macadamia butter too! For a nut free version you could use sunflower seed butter.
**For a flax egg, combine 1 1/2 tbsp (10g) ground flaxseed and 2 tbsp boiling water, leaving until you get an egg-like consistency
***I've also used cashew butter which worked perfectly - and I bet you could use macadamia butter too! For a nut free version you could use sunflower seed butter.
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