Buy Now → White Chocolate Macadamia Oatmeal Cookies - Gluten Free
Sweet with old-fashioned flavor, these oatmeal cookies are jazzed up with salty crunchy macadamia nuts and mellowed with creamy white chocolate. Gluten free eaters won’t soon forget these delicious treats.
- Prep Time: 45 minutes (includes resting time)
- Cook Time: 8 minutes
- Total Time: 53 minutes
- Yield: 20 cookies 1x
- Category: Dessert, dessert recipe
- Method: Baking
- Cuisine: American
- Diet: Gluten Free, Gluten-Free
Ingredients
Scale
- 1/2 cup coconut oil
- 1/2 cup butter, softened
- 1 cup brown sugar
- 1 cup white sugar
- 2 eggs
- 1 tsp. vanilla
- 1 cup ( 140 g) Brown Rice Flour blend *see Notes
- 1/4 cup ( 30 g) coconut flour
- 1 tsp. salt
- 1 tsp. soda
- 1 tsp. xanthan gum
- 2 1/2 cups oatmeal
- 3/4 cup salted macadamia nuts, roughly chopped
- 1 cup white chocolate chips
Instructions
- In a mixer, cream coconut oil, butter, brown sugar, and white sugar.
- Add the eggs and vanilla, mix well.
- Add the flours, salt, soda, and xanthan gum. Mix well.
- Add the oatmeal and mix well. Keep mixing on medium speed for an extra minute to thoroughly hydrate the gluten free flours.
- Stir in the nuts and chocolate chips. Just use the same paddle attachment on your mixer, but run it slowly until everything is combined together.
- Cover and let the dough rest for 30 minutes, or chill it in the fridge for an hour or more.
- Heat the oven to 350℉. On a baking sheet lined with parchment paper or a silicone mat, drop cookie dough using a cookie scoop. I use a 2 inch scoop for nice big cookies. You can also use a big spoon.
- Bake at 350℉ for about 7 minutes, or until they pass the “touch test”. Touch the cookie in the very center, and if no cookie dough clings to your finger, they are ready to take out.
- Let them cool for at least 5 minutes before removing them from the pan.They will get more solid as they cool. Gluten free baked goods need extra time to cool - if you pick them up too soon, they will crumble and break apart.
Notes
Notes: Brown rice flour blend (my own blend) - This is 3 parts brown rice flour, 1 part tapioca starch, and 1 part potato starch.