Flourless White Chocolate Chip Macadamia Cookies are soft, chewy, gluten free, and utterly delicious, made without any flour or butter!

Gluten free white chocolate chip macadamia cookies

You guys have gone crazy for my other flourless cookies, (peanut, almond, and cashew) so today I’m sharing the newest member of the family — flourless (that’s gluten free, no flour or butter) white chocolate chip macadamia cookies.  Doesn’t that sound amazing?   When I find a great recipe that I like, that everybody else likes, and that’s easy and foolproof,  I’m like a dog with a bone, I don’t let go until I’ve experimented with it every which way.  You should be glad I have that kind of personality because otherwise we might not have discovered these cookies.  They’re phenomenal.  And that’s coming from someone who craves those big mall style cookies…But these flourless nut butter cookies are proven winners, I think I’m slowly putting butter and flour out of business!

flourless white chocolate chip macadamia cookies, completely gluten free!

If I hadn’t made so many batches of different variations of these cookies, I wouldn’t believe it myself.  But just look at them — they’re crunchy on the outside, chunky and chewy on the inside, everything you ever wanted in a cookie.  The brown sugar, macadamia butter and white chocolate makes the most fantastic flavor, just like the mall cookies, but it’s all accomplished with minimal ingredients.

flourless macadamia cookies with white chocolate chips

The formula is the same as my other flourless cookies — a cup of nut butter (you’re not likely to find macadamia butter out on the market, but you can easily make your own, I include instructions in the recipe) a large egg, 1/2 cup brown sugar, and a touch of baking soda.  In this case I added heaps of chopped nuts and white chocolate chips.  As you’re mixing up the batter for the first time, you’ll swear it’s not going to work.  But keep the faith, those few ingredients miraculously morph into the perfect cookie.

you won't miss the butter or the flour in these flourless macadamia chip cookies

One cup nut butter, one half cup sugar, 1 egg, 1 tsp baking soda, and your add-ins… I highly recommend committing the formula to memory!

Flourless Macadamia White Chocolate Chip Cookies

Yield: makes 1 1/2 dozen cookies

Flourless Macadamia White Chocolate Chip Cookies

Ingredients

  • 1 large egg
  • 1/2 cup brown sugar, lightly packed
  • 1 tsp baking soda
  • 1 cup macadamia nut butter (see instructions below for making your own)
  • 1 cup white chocolate chips
  • 1/2 cup chopped macadamia nuts
    macadamia butter
  • 2 cups whole roasted and salted macadamia nuts

Instructions

  1. Set oven to 350F
  2. To make the macadamia butter, put the nuts in the bowl of a food processor and process until the nuts are ground to a butter. Stop the machine and scrape down the sides as necessary. It won't take long, just a few minutes, and the nuts will go from a grainy mixture to a smooth paste. If you are using a small sized food processor, do this in two batches. Measure out 1 cup for this recipe (you may have a little extra.)
  3. Whisk the egg and the sugar together in a bowl.
  4. Blend in the baking soda and macadamia nut butter and stir well. The mixture will thicken as you stir.
  5. Stir in the chocolate chips and the chopped nuts. The batter will be very moist.
  6. Using a 1 1/2 inch scoop out the dough and place on a parchment paper lined baking sheet, 2 inches apart. The paper helps modulate the heat and prevent too much browning on the bottom of the cookies.
  7. Press each ball down lightly with your fingers to flatten just a bit, don't flatten entirely, just take the round top down.
  8. Bake for about 13 minutes until they are just starting to turn golden around the edges, don't over-bake. They will looked puffed, and under-done, but they will settle down and firm up as they cool. I usually recommend doing a test cookie before you cook the whole batch.
  9. Let the cookies cool on the pan for about 5 minutes, then transfer to a rack.
http://theviewfromgreatisland.com/flourless-white-chocolate-chip-macadamia-cookies/

You do NOT have to be gluten intolerant to appreciate these cookies.

flourless macadamia and white chocolate chip cookies

Sooooooooo, yeah, macadamias are expensive and so these are decadently healthy cookies.  I would suggest substituting almond butter if you want a similar flavor without the expense, but don’t skip the half cup chopped macadamias.  You also might experiment with adding some coconut to the batter.

flourless and gluten free white chocolate chip macadamia cookies

The next incarnation of these cookies will be something chocolaty…I haven’t decided exactly what yet, but I think it might involve hazelnuts… ;)

 

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51 Responses to Flourless White Chocolate Chip Macadamia Cookies

  1. Beth says:

    I have a kid that also can’t have eggs. Is there a substitute?

  2. Mandy says:

    These cookies are insane. They are absolutely delicious, thanks for sharing the recipe. I will definitely try your other nut butter cookie recipes. The only change I made was adding vanilla extract & using coconut sugar. It’s hard to find healthy cookie recipes that are crunchy like these are. My husband loved them too, he was so happy they were crunchy! ?

    • Sue says:

      I’m thrilled you loved them Mandy ~ and thanks SO much for coming back here to let me know <3 You’ve just inspired me to work on a new nut butter cookie recipe, there are so many options, thanks!

  3. Yu says:

    Hi Sue,

    your cookies look amazing… I will give it a try this weekend. Just 1 question on the macadamia nut butter, 1 full cup? I’m just confused as it stated that 2 cups of roasted macadamia nuts. Did you mean that 2 cups of roasted macadamia nuts makes 1 cup of macadamia butter?

    thanks,

  4. JoAn says:

    Really yummy cookies. I didn’t have enough macadamia nuts to make the butter so I made cashew butter. For your readers that may prefer not to use brown sugar, I substituted coconut sugar. They turned out really good. Baking in my oven worked best if baked for 8 minutes. 13 minutes produced a crispy cookie but still good. I’ll feed the crispy ones to my hubby as he’s like Mikey and he’ll eat anything. ;). Thank you for sharing your recipe.

  5. Bushra Hassan says:

    Hi

    I have just recently been told to stay off gluten and as I love white chocolate chip cookies I am keen to try this out. Only yesterday I bought cashew butter and peanut butter – as I recalled reading your site but didn’t remember what kind of butter was needed.

    More importantly, I do not like Macademia nuts. Can I just skip them? I prefer just having white chocolate chips in my cookies and nothing else

    Thanks for the recipe

  6. Kaitlin says:

    Made these tonight for my husband (we both have Celiac) and they are DELICIOUS. Neither of us has had a white chocolate macadam nut cookie in years and were salivating at your photos. They were an amazing surprise.
    At 13 mins cooking, ours were dark brown. Our perfect cook time only took 7.5 minutes and came out amazingly. Thank you so much!!

    • Sue says:

      You are so welcome — all of my flourless nut butter cookies have amazed me, each time I didn’t quite believe that they would work, and they always come out fantastic, I just keep working my way through all the different types of nut butters!

  7. Sher Taylor says:

    Would I be able to use fresh all natural ground peanut butter for this? This sounds great, but I don’t have macadamia nut butter in my kitchen right now.

    • Sue says:

      Yes you can Sher. I have lots of nut butter cookie recipes on the blog, and I’ve used just about every kind of nut butter with success!

  8. Suneetha says:

    Hi, my 3 yr old is allergic to eggs and flax seedCan i replace it with apple sauce ? Or any other suggestions?

    • Sue says:

      I’m not sure, Suneetha, but it’s worth a try! You might also look at my shortbread cookies, which don’t use eggs at all. You can substitute the white chips and macadamias in one of those recipes.

  9. Allison says:

    Can I just use regular butter?

    • Sue says:

      This recipe is formulated for the nut butter, Allison, and it won’t translate well if you substitute regular butter, sorry!

  10. Michelle says:

    Without the white chocolate chips (or perhaps substituting a dairy free version) these would also appear to be dairy free no? I’m not gluten or dairy free, but a friend is so I’d like to try these for her :)
    Sounds delicious!

  11. Louise says:

    Have you tried the flourless nut butter cookies with nutella?

  12. Betty says:

    These look amazing- it’s hard to believe there’s no flour or butter! Can’t wait to try them. My Daughter in law just asked me to send some gluten free cookies and I think these will be the ones. :)

  13. Joanne Bruno says:

    I really think you need to make a cookbook with every kind of nut butter (flourless) cookie out there! Think of all the variations you could do. These are genius!

  14. These are cookie perfection, I must made that macadamia butter! And yes – please do a hazelnut version next! ;)

  15. cheri says:

    Hi Sue, your presentation is always perfect, you should give classes. These will be a big hit at my house as we just found out my daughter-in-law is gluten-intolerant.

  16. Sue! It’s super lovely to visit your page and be met with the most fantastic-sounding cookies! These look like they’d *even* fool my father (who is a sucker for Mrs. Field’s cookies), and I adore macadamia nut butter so I will definitely be making some soon to use in these gorgeous cookies!

  17. I’m so intrigued by this! They look delicious and I have some dear gluten free friends that will definitely want this recipe. Love it!

  18. You have me at macadamia butter! These cookies must be heavenly, Sue.

  19. This is pretty impressive! You would never know that this is a flourless cookie by looking at it. I love the ingenious use of nut butter. Pinning.

  20. grace says:

    macadamias are definitely a splurge item for me, but they’d make a delightful butter! these cookies look dreamy, and might be the first gluten free item to actually make me salivate!

  21. marcie says:

    Macadamia nut butter? What a delicious idea, and I love these cookies!

  22. I am pinning these to my Passover board. They will surely be on my menu!

  23. Uhm… this is genius. I need these in my life. NAHW!

  24. Barbara says:

    We’re not a gluten free family so I don’t often make gluten free things…more often cakes than anything else. But I must say, your cookies really look delish, Sue. The macdamia nut butter sounds wonderful, bet it’s a great combo with white chocolate chips. (which I never used to like, but have slowly changed my mind) Super pics, too! I’m always pinning things from your blog!
    (don’t mind the ads, either)

    • Sue says:

      Thanks Barb— We’re not gluten free either, but I’ve been experimenting anyway and I find I like these better. Now that I don’t have kids around I don’t make cookies too often for us, but I think I would choose these over regular cookies, I think they taste as good, and I’m sure they are healthier :)

  25. Oh, yum! These look wonderful! Macadamia nuts are so great in baked things, particularly cookies. Brilliant recipe — thanks.

  26. SallyBR says:

    Oh, how I wish this post was published just a few days ago…. we were in Hawaii and I would have bought enough macadamias to make butter….. Oh, well…

    I imagine these are amazing!

  27. Madonna says:

    I am almost afraid to give these a try. Almost. :)

  28. Schatzi49 says:

    Any reason not to use dark chocolate chips? Don’t really like the white, too sweet.

    • Sue says:

      Oh sure, use regular chocolate if you like. I usually agree with you about the white chocolate, but there is something about this combination that I love. The beauty of this type of cookie is that you can pretty much change it out any way you like!

  29. ZazaCook says:

    Wow, your flourless cookies look fantastic! And your photos are gorgeous!

  30. Terry Covington says:

    Absolutely LOVE your site, but I’m sorry to say the new ads under each picture are making it very difficult to read your blog entries on my computer. As I scroll down, the ads are not only distracting, but interfere with scrolling. I do not have a smart phone, and this is an increasing problem on many sites, not just yours. It’s discouraging. That said, your site is the best food blog find I’ve come across in a couple of years, and that is saying a great deal. That’s why I would like to be able to read it without the problems. I will keep coming back, but just wanted to let you know this computer user’s experience. All of your recipes that I have tried have been spot-on and delicious, and that is amazing.

    • Sue says:

      Thanks so much Terry for letting me know, I just agreed to try out these ads today, and I will definitely give it some thought. The user experience is the most important thing to me, so I appreciate your taking the time to give me your opinion!

  31. You are amazing Sue – and these are amazing – I can’t believe what you did with nut butter. I’m all in on this one and can’t wait to see a chocolate hazelnut version.

  32. I would have never guessed that these are flourless! They look amazing, Sue. White chocolate chip and macadamia is my favorite!

    • Sue says:

      I know, i think all the cookies I’ve made so far with nut butters don’t look flourless at all, it’s really interesting! I tried to look up the science of it, but couldn’t find anything…maybe a food chemist will weigh in with the facts!

  33. Sue!!! love these cookies! they are and look phenomenal!!!! love that they are flourless and can’t wait to try macadamia nut butter!!!

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