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
Hi. Can these be frozen? Put in fridge?
Absolutely, refrigerate them or freeze for longer storage.
The recipe looks delicious but I rated it a single star because the ingredients call for Macadamia nut butter with a note that instructions to make it yourself follow the recipe. I found no such instructions in the entirety of the page nor a separate recipe/tutorial for it on the rest of the website. So, the commitment of the author falls short on providing a complete recipe. Better luck next time!
The instructions for making macadamia butter are right in the recipe. I just bolded the title so you won’t miss it. It’s quite easy, as long as you have a good food processor or blender.
Delicious! Tho 13 minutes was way too long; first batch got a little overdone. Second batch did only 11 minutes, and was much better!
Could have been little differences in oven temp, cookies are so sensitive. Glad you enjoyed them!
Did you use salted or unsalted macadamia nuts?
Feel free to use either, but I used unsalted.
I just tried these. Very disappointed. I deviated from your recipe as I didn’t want to use real sugar. I was so hoping that these would work out. I used swerve brown sugar as a replacement. I had also made my own chocolate chips with swerve. The chocolate made a real mess and melted around the bottom of the cookies. I’m guessing you can only use real sugar in these cookies. Thoughts?
You might try reading through the comments on the other nut butter cookies, Cherise, I know a lot of readers have changed them up with alternate ingredients.
So, 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!!!
This is great info Cherise, I think that should apply to my other nut butter based cookies as well 🙂 Good work!
What a genius gluten free hack! I can’t wait to try these.
I have a whole series of these nut butter based flourless cookies, Salima, hope you try them too 🙂
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?
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.
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.
I have a kid that also can’t have eggs. Is there a substitute?
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! ?
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!
flax seed meal and water. The Bob’s mill flax seed has the proportions on the bag. I do that a lot for my vegan cousin. Has worked great with all my cakes. I have not tried it with these particular cookie recipe. Maybe don’t do the whole batch until you see if it works. Good luck!
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,