You don’t have to be gluten intolerant to love these Flourless White Chocolate Chip Macadamia Cookies! They’re utterly delicious and made without any flour or butter!
flourless white chocolate chip macadamia cookies are a delicious mouthful!
You guys have gone crazy for my other flourless cookies 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!
more gluten free cookies
- Flourless Peanut Butter Chocolate Chip Cookies
- Flourless Pecan Chocolate Chip Cookies
- Flourless Cashew Butter Chocolate Chip Cookies
- Flourless Almond Butter Chocolate Chip Cookies
ingredients
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!
- macadamia butter
- white chocolate chips
- macadamia nuts
- brown sugar
- egg
- baking soda
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.
this flourless macadamia cookie seems almost too good to be true
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 do NOT have to be gluten intolerant to appreciate these cookies!
variation suggestions for flourless white chocolate chip macadamia 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… 😉
Featured comment:
“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
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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
- Preheat oven to 350F
to make the macadamia butter
- 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.)
for the cookies
- 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.
Nutrition
Uhm… this is genius. I need these in my life. NAHW!
Oh, yum! These look wonderful! Macadamia nuts are so great in baked things, particularly cookies. Brilliant recipe — thanks.
Thanks John — macadamias are pretty sensational, they have that buttery texture like nothing else.
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!
Oh nuts! (pun intended)
I am almost afraid to give these a try. Almost. 🙂
🙂
Any reason not to use dark chocolate chips? Don’t really like the white, too sweet.
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!
Wow, your flourless cookies look fantastic! And your photos are gorgeous!
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.
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!
I agree with Terry and thank you for your recipes as I have been telling all my friends about your website and I just liked you on Facebook. Please help a first time Macaron baker. My granddaughter wants to make the french cookies and I am terrified to even try as everyone says they are very hard to do successfully. I have very fine milled Almond Flour and all the piping bags and tips and the macaron mat. Any suggestions or recommendations?
First, thanks for the supportive words, Mary, I appreciate it ~ but second, I’m afraid I’m just as stumped by macarons as you are, I haven’t ever tried to make them. But I promise to give them a try this year 🙂
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.
I would have never guessed that these are flourless! They look amazing, Sue. White chocolate chip and macadamia is my favorite!
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!
Sue!!! love these cookies! they are and look phenomenal!!!! love that they are flourless and can’t wait to try macadamia nut butter!!!
macadamia butter is as luscious as it sounds, Alice 🙂