Flourless White Chocolate Chip Macadamia Cookies

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gluten free macadamia chip cookies

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
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14 ratings

Yield: makes 1 1/2 dozen cookies

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
    macadamia butter
  • 2 cups whole roasted and salted macadamia nuts


  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.

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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  • Reply
    October 24, 2018 at 9:14 am

    What a genius gluten free hack! I can’t wait to try these.

    • Reply
      October 24, 2018 at 9:19 am

      I have a whole series of these nut butter based flourless cookies, Salima, hope you try them too :)

  • Reply
    September 17, 2017 at 8:19 pm

    Hi Sue,

    I am going to make them this week and don’t want to ruin them. Can I substitute maple syrup for the brown sugar or will it not work because it’s a liquid?

    • Reply
      September 17, 2017 at 8:25 pm

      I don’t think that will work, Alaina, but I encourage you to try with a small batch, who knows? And you might seek out some maple sugar, which would certainly work.

    • Reply
      September 20, 2017 at 9:15 am

      thanks for getting back to me in this. So I split the batch in half. Half exactly as the recipe reads came out perfect so delicious! And the other half I did with maple syrup substitute and baking powder to counter the liquid since you have to use 2-3x the amount of baking power over baking soda I think that did the trick. They also came out fabulous. More fluffy and light then crispy but both were equally as good. Just wish I used unsalted macadamia nuts for the butter ha.

  • Reply
    January 3, 2017 at 7:43 am

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

  • Reply
    December 7, 2016 at 1:18 pm

    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! ?

    • Reply
      December 7, 2016 at 1:36 pm

      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!

  • Reply
    September 9, 2016 at 1:42 am

    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?


  • Reply
    April 26, 2016 at 9:15 am

    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.

    • Reply
      April 26, 2016 at 10:22 am

      Thanks for that feedback JoAn — the coconut sugar sounds like it would go really well in this recipe :)

  • Reply
    Bushra Hassan
    March 19, 2016 at 11:53 pm


    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

    • Reply
      March 20, 2016 at 7:51 am

      Hi Bushra — first of all, I have a bunch of flourless cookies on the site, here’s a link: http://theviewfromgreatisland.com/?s=flourless+cookies…some of them use cashew butter, and peanut butter. You can substitute any nut butter you like in these cookies, and leave out the macadamias. Good luck with your new diet.

  • Reply
    February 20, 2016 at 5:07 pm

    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!!

    • Reply
      February 20, 2016 at 6:12 pm

      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!

  • Reply
    Sher Taylor
    October 28, 2015 at 11:23 am

    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.

    • Reply
      October 28, 2015 at 11:54 am

      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!

  • Reply
    October 16, 2015 at 8:17 pm

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

    • Reply
      October 17, 2015 at 6:24 am

      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.

  • Reply
    October 13, 2015 at 8:51 am

    Can I just use regular butter?

    • Reply
      October 13, 2015 at 10:51 am

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

    • Reply
      September 20, 2017 at 9:14 am

      thanks for getting back to me in this. So I split the batch in half. Half exactly as the recipe reads came out perfect so delicious! And the other half I did with maple syrup substitute and baking powder to counter the liquid since you have to use 2-3x the amount of baking power over baking soda I think that did the trick. They also came out fabulous. More fluffy and light then crispy but both were equally as good. Just wish I used unsalted macadamia nuts for the butter ha.

  • Reply
    June 16, 2015 at 2:50 pm

    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!

  • Reply
    Flourless Chocolate Peanut Butter Chip Cookies - The View from Great Island
    April 7, 2015 at 2:55 am

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  • Reply
    March 16, 2015 at 7:04 pm

    Have you tried the flourless nut butter cookies with nutella?

    • Reply
      March 16, 2015 at 8:33 pm

      That’s my next experiment :)

  • Reply
    March 13, 2015 at 10:22 pm

    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. :)

  • Reply
    Joanne Bruno
    March 13, 2015 at 4:27 am

    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!

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