Gluten Free Macadamia Nut Cookies

First, toast the nuts. Preheat your oven to 300°F. Line a rimmed baking sheet with unbleached parchment paper, and place the macadamia nut pieces on it in an even layer. If your macadamia nuts are whole, roughly chop them first. Place the baking sheet in the center of the oven and toast the nuts for 5 minutes, shake the pan to redistribute the nuts, and then toast them again for another 5 minutes or just until they begin to become lightly golden brown and are fragrant. Remove the baking sheet from the oven and set the nuts aside to cool. Raise the oven temperature to 325°F.

Make the dough. In a large bowl, place the flour, xanthan gum, salt, baking soda, granulated sugar and light brown sugar, and whisk to combine well, breaking up any lumps in the brown sugar. Add the butter, eggs, and vanilla, and mix well to combine. The dough will be thick, and is best mixed using the back of a large mixing spoon, and kneading the dough together with clean hands as necessary. Do not add any water. Once the macadamia nuts are cool to the touch, add them and the white chocolate to the cookie dough, and mix until the pieces are evenly distributed throughout.

Shape & bake the cookies. Line a new rimmed baking sheet with unbleached parchment paper, and drop 2-tablespoonsful pieces of dough on the baking sheet. In between clean palms, roll each piece of dough into a ball, then press into a disk about 1/2-inch thick. Place 1 1/2 inches apart on the prepared baking sheet, and place it in the center of the preheated oven. Bake for about 10 minutes, or until the cookies are set in the center, very lightly golden brown all over, and golden brown on the edges. Remove the baking sheet from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Originally published on the blog in 2012. Photos, video, and most text new. Recipe clarified but otherwise unchanged.