Craving a cookie that's not just delicious, but also gluten-free and utterly irresistible? Get ready to transform your baking game with these heavenly Chocolate Macadamia Nut Cookies that prove gluten-free desserts can be just as incredible (if not more!) than traditional recipes. Imagine biting into a perfectly crisp yet chewy cookie, studded with rich chocolate chips and crunchy macadamia nuts - all without gluten! Whether you're celiac, gluten-sensitive, or simply looking for a show-stopping treat, these cookies are about to become your new obsession.
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Cuisine: American
Serves: 18 cookies
Ingredients
- 1 cup gluten-free all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
- 1/2 cup macadamia nuts, chopped
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the gluten-free all-purpose flour, baking soda, and salt until well combined. Set aside.
- In a large mixing bowl, cream the softened butter, brown sugar, and granulated sugar together using an electric mixer. Beat on medium speed for 2-3 minutes until light and fluffy.
- Add the egg and vanilla extract to the butter-sugar mixture. Mix until fully incorporated, scraping down the sides of the bowl as needed.
- Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Fold in the chocolate chips and chopped macadamia nuts using a spatula, distributing them evenly throughout the dough.
- Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Gently press down on each cookie dough ball to slightly flatten, as gluten-free cookies don't spread as much during baking.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers look set.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- Always use a high-quality gluten-free all-purpose flour blend for the best texture
- Make sure your butter is truly softened, but not melted, for optimal cookie consistency
- Don't overmix the dough - this can make gluten-free cookies tough
- Flatten the cookies slightly before baking, as they won't spread much on their own
- Let cookies cool completely on the wire rack to achieve the perfect chewy-crisp texture
- Store in an airtight container to maintain freshness and prevent them from becoming dry
- For extra indulgence, try using high-quality dark chocolate chips for a more complex flavor profile
Nutrition Facts
Calories: 180kcal
Carbohydrates: 18g
Protein: 2g
Fat: 12g
Saturated Fat: 6g
Cholesterol: 25mg
