These macadamia nut cookies are soft and chewy with bursts of sweetness from white chocolate chips. This is a hassle-free dessert recipe that can easily be made gluten-free and dairy-free.
There are few things in life that I love as much as a good cookie. I probably don’t need to explain that one to you, because everyone agrees that cookies are a perfect treat. For me, a good cookie has to not just be full of flavor, but have a great texture too. That’s why I love these macadamia nut cookies. The flavor of the nuts, white chocolate, and vanilla is exquisite, but the star is the texture. These cookies are soft on the inside, chewy on the outside, and have little pockets of crunch from the nuts. They’re everything I want in a cookie!
Another reason why I love this recipe is that it’s so easy and convenient. The cookies don’t take much time or effort to make, and you can make the dough ahead of time if you want. You can easily tailor the recipe to be gluten-free or dairy-free, and add any new flavors or ingredients that you’re craving. Definitely give this recipe a try!
What You’ll Need
Here are the ingredients that you’ll need to make these chewy, nutty cookies. Scroll to the recipe card at the bottom of the page to see the exact amounts for each ingredient.
- Butter – You want to use salted butter for this recipe. You can substitute Earth Balance or a similar spread to make dairy-free cookies.
- Raw cane sugar – Coconut sugar also works.
- Eggs – You need both whole eggs and egg yolks.
- All-purpose flour – If you want to make gluten-free cookies, use a 1:1 gluten-free flour substitute.
- Baking powder
- Baking soda
- Vanilla extract – Make sure to use 100% pure extract.
- Macadamia nuts – Use unsalted nuts for this cookie recipe.
- White chocolate chips – This is an optional ingredient, but I think it makes the cookies significantly better.
How to Make Macadamia Nut Cookies
Here’s how to make these soft and moist cookies. As you’re about to see, it’s a super easy recipe!
- Soften the butter. Microwave the butter for about 20 seconds until it’s soft but not melted.
- Cream the wet ingredients. Add the butter, egg, egg yolk, and sugar to a stand mixer. Cream on medium-high for 2 minutes.
- Add the dry ingredients. Add the flour, salt, baking powder, and baking soda on top of the wet ingredients. Mix on medium speed until well combined.
- Flavor. Add the vanilla to the bowl and mix in.
- Add the nuts. Add the macadamia nuts and the optional white chocolate chips to the bowl. Mix until everything is combined.
- Chill. Place the dough in an airtight bag and put it in the fridge for at least 1 hour.
- Prep. While the dough is chilling, preheat the oven to 350F and line a baking sheet with parchment paper or a silicone mat.
- Make dough balls. Form the cookie dough into balls that are about 2-2 ½ inches in diameter.
- Bake. Put the dough balls on the baking sheet and place it in the oven. Bake for 6 minutes.
- Flatten. Remove the baking sheet from the oven and whack it on the counter. This will flatten the cookies.
- Finish baking. Return the baking sheet to the oven and bake until the cookies are just golden on the edges. This should take about 6 more minutes. Chill on a wire rack and eat!
Tips for Success
Here are a few tricks and tips that I like to use when making these cookies.
- Extend the chill time. This recipe calls for you to chill the dough for at least an hour. However, chilling the dough even longer will make for better cookies. If you chill the dough overnight, the ingredients will meld together, and the cookies will have a much better texture.
- Don’t overmix. When making the cookie dough it’s important to not overmix it. If you mix the dough the cookies will end up dense. Once you add the flour, only mix until the ingredients are combined, and not any longer.
- Use room-temperature eggs. One of my go-to tips when baking is to always use room-temperature eggs and egg yolks. Try to remove the eggs from the fridge for at least 30 minutes before baking. Using eggs that aren’t too cold helps them mix with the other ingredients better, which makes for a smoother and softer cookie dough.
- Don’t overcrowd. Make sure to keep the cookies 2-3 inches apart when you place them on the baking sheet. This gives them room to spread as they bake.
- Use an ice cream scoop. If you don’t have a cookie scoop for the dough, then you can use an ice cream scoop instead. It works brilliantly!
What to Serve Cookies With
My favorite way to eat these cookies is with a glass of matcha. Here are a few of my favorite matcha drinks. They all go great with these macadamia nut cookies. And of course, you can't go wrong with a glass of milk!
How to Store Leftovers
Leftover macadamia nut cookies will last for 3 days at room temperature or for 1 week in the fridge. All you have to do is let the cookies cool completely, then store them in an airtight container or bag.
Can I Freeze This Recipe?
Definitely! These cookies will last for up to 6 months in the freezer. I recommend double-bagging them for storage. You can also freeze the cookie dough for up to 6 months.
More Easy Cookie Recipes
If you’re anything like me, then you can’t get enough of cookies. Here are some more of my favorite recipes.
- Espresso Cookies
- Pumpkin Chocolate Chip Quinoa Cookies
- Gluten-Free Skillet Chocolate Chip Cookie
- Blackberry Cookies
- Gluten-Free Pizzelle Cookies
- Orange Cardamom Sugar Cookies
Macadamia Nut Cookies
- 10 tablespoons salted butter or Earth Balance Buttery Spread
- 1 cup raw cane sugar or coconut sugar
- 1 egg
- 1 egg yolk
- 1 3/4 cups (219g) all-purpose flour or 1:1 gluten-free substitute (Bob’s Red Mill)
- 1.5 teaspoon baking powder
- 1/2 teaspoon baking soda
- A pinch of salt
- 2 teaspoons pure vanilla extract
- 1 cup unsalted macadamia nuts
- ¾ cup white chocolate chips (optional)
- Soften the butter slightly in the microwave for about 20 seconds.
- In the bowl of a standup mixer, add the butter, sugar, egg, and egg yolk, and cream together on medium-high speed for 2 minutes.
- Add the all-purpose flour, baking powder, baking soda, and salt on top of the wet ingredients, and mix to combine on medium speed.
- Add the vanilla and mix to combine.
- Add the macadamia nuts and the optional white chocolate chips, and mix to combine.
- Transfer the cookie dough to a Ziplock back and chill in the refrigerator for at least 1 hour (overnight is fine too.
- Preheat the oven to 350F and line a cookie sheet with parchment paper.
- Remove the cookie dough from the Ziplock back and, using your hands or a cookie scoop, form the dough into balls. The balls should be roughly 2-2.5 inches in diameter.
- Place the dough balls on a cookie sheet lined with parchment paper 2-3 inches apart and bake for 12 minutes or until just barely golden around the edges.
- Halfway through baking, remove the cookies from the oven and whack them on the counter. You will see them flatten and crack for a more visually appealing cookie.
- Store leftover cookies in an airtight container at room temperature for 3 days, in the fridge for 1 week, or in the freezer for 6 months.
- Leftover dough can be stored in an airtight container in the freezer for up to 6 months.