Flourless White Chocolate Chip Macadamia Cookies are soft, chewy, gluten free, and utterly delicious, made without any flour or butter!
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!
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.
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.
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!
You do NOT have to be gluten intolerant to appreciate these 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.
The next incarnation of these cookies will be something chocolaty…I haven’t decided exactly what yet, but I think it might involve hazelnuts… ;)
Reader Rave ~
“You can change out the sugar to Swerve if you want sugar free. After experimenting I have found that Lilly’s dark chocolate chips with Stevia make very good cookies. This way you have Keto cookies. Zero gluton, zero flour and zero sugar!!!” ~ Cherise
Flourless Macadamia White Chocolate Chip Cookies
- 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
- 2 cups whole roasted and salted macadamia nuts
- Set oven to 350F
- 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.)
- Whisk the egg and the sugar together in a bowl.
- Blend in the baking soda and macadamia nut butter and stir well. The mixture will thicken as you stir.
- Stir in the chocolate chips and the chopped nuts. The batter will be very moist.
- 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.
- Press each ball down lightly with your fingers to flatten just a bit, don't flatten entirely, just take the round top down.
- 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.
- Let the cookies cool on the pan for about 5 minutes, then transfer to a rack.