Description
Buttery and nutty, white chocolate madamadia cookies are a hidden gem! This recipe uses cassava flour - my go-to for gluten free and grain free baking, but you can swap all-purpose gluten free flour if you'd like (see NOTES).
Ingredients
Units
Scale
- 7 ounces macadamia nuts, roughly chopped
- 2 cups cassava flour (see Notes for GF flour blend substitute)
- 1 1/2 teaspoons xanthan gum (optional, but recommended)
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 16 tablespoons butter, room temperature
- 1 1/2 cups cane sugar
- 2 large eggs, room temperature
- 1 1/4 cups white chocolate chips
Instructions
- Toast nuts: Preheat the oven to 350 degrees. Spread the macadamia nuts out on a parchment paper-lined baking sheet and bake for 8-10 minutes, giving the pan a good shake halfway through, until the macadamia nuts are lightly browned. Remove from the oven and cool.
- Mix dry ingredients: In a large mixing bowl, combine the cassava flour, xanthan gum, baking soda, and kosher salt. Stir until uniform.
- Cream butter and sugar: Add the butter and sugar to the bowl of a stand mixer. Beat at medium speed to cream the butter and sugar together for 2-3 minutes, until the mixture is fully incorporated and light in color.
- Mix cookie dough: Turn the beater to low and gradually add the flour mixture, stopping the beater to scrape down the sides as necessary. Be careful not to pour the flour onto the beater while it’s on! Finally, add the eggs, beating just until incorporated. Turn off the beater. Fold in the cooled macadamia nuts and white chocolate chips with a large spatula. Set the dough aside for 30 minutes before baking — I find this step crucial for most gluten free recipes to allow the liquid in the recipe to permeate the dense cassava flour.
- Bake cookies: Line a baking sheet with parchment paper. Using your hands, form 1 inch balls of dough and place them about 3 inches apart on the baking sheet. Bake at 350 degrees for 10-12 minutes. Let the cookies cool for a couple minutes on the baking sheet before removing to a wire rack to cool. Repeat as necessary in batches to use all of the dough.
Notes
- To use gluten free flour: Substitute a gluten free flour blend (I like Bob's Red Mill GF 1-to-1 Baking Flour), omitting the xanthan gum if your blend already has it. You may have to increase the amount of flour by up to 1 cup; start with 1/4 cup and add 1 tablespoon at a time until the proper "cookie dough" consistency is reached. Not a bad idea to bake a test cookie before baking an entire batch!
- Use coconut sugar: You can swap cane sugar for coconut sugar if you'd like, but I definitely preferred the flavor of cane sugar!
- Rest the dough: Don't skip this step! Rest the dough for at least 30 minutes. For cassava flour, I prefer to let is rest at room temperature. If using a gluten free flour blend, pop it in the fridge for 30 minutes (this helps prevent too much spreading).