White chocolate macadamia nut cookies are the perfect combination of sweet and salty. They’re chewy, soft to the touch, and full of flavor! This easy recipe is healthy, gluten-free, and made with simple ingredients like almond flour, honey, coconut oil, baking powder, and egg. With just a few minutes of prep time (and no mixer needed!), you can have these delicious cookies ready in under 60 minutes.
Gluten-free white chocolate macadamia nut cookies
These healthy white chocolate macadamia cookies may not be others’ first choice when it comes to cookies, but that doesn’t stop them from being my absolute favorite!
Growing up, my mom used to store all of her cookie recipes in a special recipe box, and I used to get so excited when she would pull out her recipe card for her macadamia nut cookies with white chocolate.
They’re absolutely delicious, and I just knew I had to share them with you!
These cookies are so good, you won’t even know they’re healthy. They have the perfect balance of sweet and salty, and they’re just the right amount of chewy. White chocolate chips are nestled in between the macadamia nut chunks, giving these cookies an added sweetness.
You won’t regret whipping up a batch of these cookies!
These iconic white chocolate macadamia nut cookies are so delicious and easy to make – you won’t believe it!
Here’s a bit more about what I used:
- Macadamia Nuts: Macadamia nuts provide a buttery, nutty flavor to these white chocolate chip cookies. If you don’t have macadamia nuts on hand, you can also use walnuts or pecans.
- White Chocolate: The star of the show! White chocolate chips are melted and mixed into the cookie dough, giving these cookies a rich, creamy flavor.
- Almond Flour: Almond flour helps give these cookies just the right amount of chewiness. It also adds fiber to this recipe for a healthier option.
- Baking Powder: You’ll need this to help the cookies rise and get a nice fluffy texture.
- Egg: This will help bind the ingredients together and give the cookies structure. You’ll need 1 egg at room temperature.
- Honey: With a 1/4 cup of honey, you can add a bit of sweetness to the cookies, and also helps bind them together.
- Vanilla: One teaspoon of pure vanilla extract enhances the flavor and adds a subtle sweetness. Make sure to use pure vanilla and not imitation!
- Coconut Oil: In place of butter, I used coconut oil to give the macadamia nut cookies some great moisture and texture.
- Salt: A pinch of salt helps to balance out the sweetness and gives the white chocolate macadamia cookies a great flavor.
Kitchen tools required
Here’s a bit more information about what I used to make these macadamia nut cookies.
- Large Bowl
- Small Bowl
- Cookie Scoop
- Baking Sheet
For measuring, you will need 1/4 cup, 1 cup, 1//4 teaspoon, 1/2 teaspoon, and 1 teaspoon.
How to make macadamia nut cookies with white chocolate
Preheat your oven to 350°F and have a mixing bowl ready.
First, blend together an egg, honey, coconut oil, and vanilla in the large bowl until completely combined. Then, stir almond flour with salt and baking powder in the small bowl.
Add this dry mixture to the wet ingredients you’ve already blended together to make your cookie dough. Throw some macadamia nuts and chocolate chips into it as well (saving some of each for topping), then put it all away in the refrigerator for 30 minutes so that it can chill properly.
Scoop out 2 tablespoons per cookie onto your baking sheet – flattening them slightly while also adding more nuts and chocolate chips on top!
Bake these goodies between 11-13 minutes till they turn golden brown. Let them cool slightly before taking a bite into a deliciously warm white chocolate chip macadamia nut cookie!
Below are some common cookie questions. Don’t see the answer you’re looking for? Leave a comment at the bottom of this post!
Can I use regular white sugar instead of honey?
Yes, you can easily substitute it. White sugar will give the cookies a more traditional flavor, while honey gives them more depth and sweetness.
Should you roast macadamia nuts for cookies?
No, macadamia nuts should not be roasted before adding them to the cookie dough. Roasting macadamia nuts will make them too dry and crunchy for these cookies.
Can I use chocolate chunks instead of chips?
Yes, you can use either. White chocolate chips or white chocolate chunks both work great in this recipe.
What can I use if I don’t have almond flour?
If you don’t have almond flour, you can use gluten-free all-purpose flour instead. You may need to adjust the amount of liquid used in the recipe a bit, as all-purpose flour is usually more absorbent than almond flour.
Can I make these macadamia nut cookies vegan?
Yup! you can easily substitute the egg and honey for a plant-based alternative. For the egg, you can use a flax or chia egg. For the honey, replace it with maple syrup or agave nectar.
Can I make the cookie dough ahead of time?
Yes, you can store the cookie dough in a sealed container or bag for up to 2 days in the fridge.
Keep your freshly-baked cookies in an airtight container at room temperature for up to a week, or wrap them securely and freeze them for up to two months.
If you liked this recipe, you’ll want to try these!
Here are some of my favorite cookie recipes you should make next. Enjoy!
- Lemon Ricotta Cookies
- Best Ever Chocolate Chip Cookies
- Peanut Butter Protein Cookies
- Jelly Thumbprint Cookies Recipe
- Kitchen Sink Cookies
Healthy White Chocolate Macadamia Nut Cookies
This easy recipe for Healthy White Chocolate Macadamia Nut Cookies is healthy, gluten free, and made with simple ingredients. They are slightly chewy and are soft to the touch, and rival the traditional cookie.
- 1 egg (room temp)
- 1/4 cup honey
- 1/4 cup melted coconut oil
- 1 tsp vanilla
- 2 cups almond flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup chopped macadamia nuts
- 3/4 cup chopped white chocolate
- Preheat oven to 350F
- In a large bowl, mix together egg, honey, coconut oil, and vanilla.
- In a small bowl, mix together almond flour, salt, and baking powder.
- Add dry ingredients to wet and stir until combined.
- Add in some nuts and chocolate, saving some to place on top.
- Let dough chill for 30 minutes in fridge.
- Scoop out dough (about 2 tablespoons) and flatten slightly on baking sheet.
- Top with more nuts and chocolate.
- Bake for 11-13 minutes or until slightly golden.
- Store in airtight container on counter once completely cooled.
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