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Gluten Free Chocolate Chip Macadamia Nut Cookies

October 19, 2019 By Sam Granier Leave a Comment

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Macadamia Nut Cookies

Here’s what I think of when I think of the perfect Chocolate Chip Cookie! MOIST…CHEWY…SOFT… and GOOEY! Growing up Chocolate Chip Cookies were my absolute favorite cookie. I loved getting in the kitchen with my mom and making a big homemade batch, such fond memories. When making these Gluten Free Chocolate Chip Macadamia Nut Cookies I wanted nothing short of my childhood rendition. Taste and texture were my utmost priority, and I’m happy to report I nailed it!!  I even added and extra bonus, the Macadamia Nuts.  It all came to together so deliciously, no disappointments here. I think you’ll agree!

Gluten Free Chocolate Chip Macadamia Nut Cookies

A couple key things to keep in mind when preparing your ingredients

  1. Eggs need to be at room temperature
  2. Butter needs to be at room temperature
  3. Make sure to refrigerate your cookie dough for at at least 2 hours before baking.

Here’s a quick rundown of your ingredients

  • Bobs Red Mill Gluten Free 1 to 1 Flour
  • Tapioca Starch
  • Baking Soda
  • Salt
  • Eggs
  • Pure Vanilla Extract
  • Unsalted Butter or for dairy free version use Earth Balance
  • Brown Sugar
  • Sugar
  • Semi Sweet Chocolate Chips or for dairy free option use Enjoy Life brand
  • Macadamia Nuts ( chopped )

Gluten Free Chocolate Chip Macadamia Nut Cookies

I hope you enjoy these cookies as much as we do! If your looking for more delicious chocolate gluten free and dairy free cookies you want to be sure to try these Chocolate Crinkle Kiss Cookies and these Black and White Sugar Cookies.

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Gluten Free Chocolate Chip Macadamia Nut Cookies

Gluten Free Chocolate Chip Macadamia Nut Cookies


  • Author: Natalie Way
  • Total Time: 12 - 13 Minutes
  • Yield: 20 1x
  • Diet: Gluten Free
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Description

When making these Gluten Free Chocolate Chip Macadamia Nut Cookies I wanted nothing short of my childhood rendition. Taste and texture were my utmost priority, and I’m happy to report I nailed it!


Ingredients

Scale
  • 2 1/4 cup – Bobs Red Mill Gluten Free 1 to 1 Flour
  • 2 tbsp – Tapioca Starch
  • 1/2 tsp – Baking Soda
  • Pinch – Salt
  • 1 – Egg
  • 1 – Yolk
  • 1 tsp – Pure Vanilla Extract
  • 3/4 cup – Unsalted Butter or for dairy free version use Earth Balance
  • 3/4 cup – Brown Sugar
  • 3/4 cup – Sugar
  • 1 1/4 cup – Semi Sweet Chocolate Chips or for dairy free option use Enjoy Life brand
  • 3/4 cup – Macadamia Nuts ( chopped )

Instructions

  1. Preheat oven to 325° Line a baking sheet with parchment paper
  2. In a medium bowl combine your flour, tapioca starch, baking soda, and salt. Set aside
  3. In large bowl beat together your egg, yolk, butter, vanilla, and sugars.
  4. Once completely combined, slowly mix in your flour mixture. Once flour is completely mixed in, Fold in your chocolate chips and macadamia nuts.
  5. Refrigerate batter for 2 to 3 hours.
  6. Next scoop cookies onto a cookie sheet and bake for 12 to 13 minutes.
  7. Let cool, enjoy!

Notes

A couple key things to keep in mind when preparing your ingredients :

  1. Eggs need to be at room temperature
  2. Butter needs to be at room temerature
  3. Make sure to refrigerate your cookie dough for at at least 2 hours before baking.
  • Cook Time: 12 - 13 Minutes
  • Category: desserts
  • Method: bake
  • Cuisine: american

Keywords: Gluten Free Chocolate Chip Macadamia Nut Cookies, gluten free desserts, gluten free cookies

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Macadamia Nut Cookies

 

Check out all of our gluten free desserts here

MORE GLUTEN FREE DESSERTS TO TRY:

  • Gluten Free Lemon Brownies
  • Gluten Free Sugar Cookie Bars
  • Gluten Free Tiramisu Cupcakes

 

Happy Baking 👩🏼‍🍳😀

Love, Natalie

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About Me

A passionate gluten-free and dairy-free food blogger with a fierce love for baking! I’ve been a food blogger for over 5 years now and I adore it. My gluten-free and dairy-free journey began about 9 years ago. After going through some really difficult health obstacles I found out I was sensitive to gluten and dairy. Initially it was very tough. I had no clue what I could eat, and I mourned my regular diet like it was the death of me.

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