White Chocolate Macadamia Nut Cookies ~ Gluten-free!

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We are officially done moving! After 67 days! Still no barn, but we are not going back and forth between houses anymore. To celebrate I made my husband and my favorite cookie…. White Chocolate Macadamia Nut! I have not had these in a long, long time. Making cookies with gluten-free flour has long been a challenge. They are never quite “right”. Because of that I seldom make them, and I have not had a recipe for these that didn’t use wheat flour. However, my skills with gluten-free foods and converting recipes has improved greatly, so I decided to have a go at these.

The result is amazing! Crunchy on the outside, soft and chewy on the inside. And the best white chocolate I have found; Ghirardelli Classic White Chocolate Baking Chips! *Note; the Ghirardelli bag says these are made in a plant that also process wheat products, so you may need to find another source depending on your sensitivity to gluten. This is not a recipe I convert for health, except that I refuse to use shortening. The Ghirardelli bag had a recipe that used all butter, so I converted it to gluten-free. You are NOT allowed to make health conversions to this cookie, it’s morally wrong!

Before I give you the recipe, I want to share a few pointers. Most people simply don’t know how to bake a good cookie to start with, much less a gluten-free one. Follow these tips and you are certain to get a well-formed, delicious cookie!

  • Use cool baking sheets lined with parchment paper. Do not take a pan out of the oven, remove the cookies, and then spoon on the dough. Rather, let it cool completely until it is cooler than your fingers when you touch it before using it again. This will keep your cookies from spreading flat.
  • Soften your butter correctly and don’t let the batter get so warm it starts melting the fat in it. Butter should be taken out of the fridge and allowed to sit at room temperature for 30-45 minutes, just until your finger pressed on the top, leaves a slight dent but doesn’t sink in. You may think it won’t mix right, but it will, just cut it into your sugar in cubes. This also keeps your cookies plump and beautiful!
  • Never overcook your cookie! Watch close, the last couple of minutes are crucial! With the below recipe the cookie will be puffy and soft in the center and the edges just a touch golden. The cookie will fall as soon as it is removed from the oven and will create a hard shell with a soft interior.
  • Last, but not least, use the right amount of batter for each cookie. Doing the cookies to large or too small will make them bake wrong. Try to go with the recipe’s recommended size to get the best results. I love huge cookies (it’s still just one cookie, right?!) but it just won’t be the same as if you do the right size for the recipe.

IMG_2382White Chocolate Macadamia Nut Cookies ~ Gluten-free!
*An adaptation from the recipe off the Ghirardelli baking chip package

1 cup butter
1 1/2 cups granulated sugar
1 cup packed brown sugar
2 eggs at room temperature
1 1/2 teaspoons vanilla extract (gluten-free)
3 cups gluten-free all-purpose flour mix *see below
1 teaspoon guar gum
1/2 teaspoon baking soda
1 teaspoon sea salt
2 cups white chocolate chips (I prefer the Ghirardelli ones)
1 1/2 cups chopped macadamia nuts

Preheat oven to 350°. Cream butter and sugars. Add eggs and vanilla, one at a time, and stir until combined after each. In a separate bowl, mix gluten-free flour blend, gaur gum,  baking soda, and salt.  Stir into the butter and sugar mixture a little at a time. Stir in the chocolate pieces and macadamia nuts. Line a baking sheet with parchment paper and drop dough by teaspoon-full about 2 inches apart. Bake 10-12 minutes (cookies will be puffy in the center with a faint golden edge on the outside). Cool about 1 minute, then remove cookies to a cooling rack. Store in an air-tight container for 3-7 days (if you can stay out of them!).

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Gluten-free Flour Mix, By Jordana Heath
*Please give me credit and link to this website if you share my recipes, thank-you!

3 cups brown rice flour
3 cups Tapioca starch
3 cups arrowroot powder/starch
3 cups sorghum flour, bean or pea flour, or amaranth flour
1 tablespoon cream of tarter

Mix well and store in an air-tight container in a cool place. Use within a month if at room temperature.

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About nigerianmeadows

I am a homeschooling mother of 2 autistic children and cook gluten-free, I homestead on 2.5 acre and raise goats and chickens for dairy and eggs, I garden, cook, quilt, and take photographs. I build, paint, scrub, and dance on tables. I am the ultimate WOMAN!!! Oh, yeah, and I like my husband a whole lot (he is the one that makes all this possible, and he loves me like no other!)
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