GF Cranberry Macadamia Nut Cookies

Courtney
By Courtney | May 24, 2024
Prep Time: 30 minutes
Cook Time: 11 minutes
Servings: 36
May contain affiliate links. See our disclosure policy.

These Gluten Free White Chocolate Macadamia Nut Cookies are packed with goodies like dried cranberries and toasted coconut for a soft, chewy, puffy cookie perfect for the holidays or any day!

These Gluten Free White Chocolate Macadamia Nut Cookies get an added flavor boost from toasted coconut and cranberries.

Every year, my mom and I get together for a day of Christmas baking which usually ends in a table covered with half-decorated cut out cookies and the two of us passed out on the couch. We tend to overdo it just a tad.

When mom had to give up gluten four years ago, our tradition took on a slightly different feel, but with the same outcome. All purpose flour was replaced by brown rice flour and almond meal, and our standard cut out recipe was replaced by these lovely linzer cookies. While we’ve learned quite a bit about flour blends and xantham gum over the years, nothing beats the convenience and ease of using a single flour in a recipe. That’s why I was thrilled to learn about Bob’s Red Mill Gluten Free 1 to 1 flour blend.

Chewy and soft, these Gluten Free White Chocolate Macadamia Nut Cookies are packed with cranberries and toasted coconut.

This blend is designed to be used in all of your gluten-full recipes at the same ratio as all purpose flour, which makes transforming your favorites into a gluten free version a cinch. This year, mom and I had a hankering for white chocolate macadamia nut cookies, so we decided to take our favorite all purpose flour recipe and see if Bob’s Gluten Free Flour could stand the test.

gluten-free-white-chocolate-macadamia-nut-cookies

When it comes to cookies, I figure the more delicious things I can pack into it the better, so along with white chocolate and macadamia nuts, we also decided to throw in some toasted coconut and dried cranberries. The combination of sweet, tangy, creamy, and nutty was enticing, and the gluten free flour held up well to everything we threw at it. I was so impressed with how lofty and thick these were, and I loved the hint of golden color they got on the top. Unlike some gluten free baked goods which turn out crumbly and hard, these cookies held together well and had a nice soft and chewy texture.

These Gluten Free White Chocolate Macadamia Nut Cookies are made easy with Bob's Red Mill 1 to 1 Flour!

Needless to say, these were a huge hit, not only with Mom and I, but with all of the other gluten eaters as well. They’re a great after school snack with a big glass of milk or a delightful addition to your holiday cookie trays. If you like cookies packed with flavor and texture like we do, these are sure to be a hit!

Cranberry lovers will also love this Cranberry Jello Salad, another fantastic gluten free holiday dessert!

Join Our Community

Sign up for the NeighborFood email community to get recipes in your inbox ad free and access exclusive content from us! You can also follow us on Instagram and Pinterest. Made our recipe? Leave us a star rating or comment below!

Gluten Free White Chocolate Cranberry Coconut Macadamia Nut Cookies

These Gluten Free White Chocolate Macadamia Nut Cookies are packed with goodies like dried cranberries and toasted coconut for a soft, chewy, puffy cookie perfect for the holidays or any day!
No ratings yet
Print Pin Add to Collection
Prep Time: 30 minutes
Cook Time: 11 minutes
Total Time: 41 minutes
Servings: 36
Calories: 201kcal

Ingredients
 

  • 1 cup chopped macadamia nuts
  • 1/2 cup sweetened shredded coconut
  • 1 cup butter, at room temperature (2 sticks )
  • 1/2 cup granulated sugar
  • 1 cup packed brown sugar
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 3 cups Bob's Red Mill Gluten Free 1 to 1 flour
  • 3/4 teaspoons salt
  • 1 teaspoon baking soda
  • 1 1/2 cups white chocolate chips
  • 1 cup dried cranberries

Instructions

  • Preheat the oven to 350 degrees. Spread the macadamia nuts and coconut on a baking pan. Toast in the oven for 8 minutes, turning every 2-3 minutes.
  • In the bowl of a stand mixer, beat together the butter, granulated sugar and brown sugar until the mixture is well-combined.
  • Add the vanilla and eggs and beat until creamy, 2-3 minutes.
  • Stir in the flour, salt and soda and stir until just combined.
  • Add the white chocolate chips, cranberries and toasted coconut and macadamia nuts and mix until evenly distributed.
  • Scoop heaping Tablespoon size balls of dough and place on parchment lined baking sheets, 1 to 2 inches apart.
  • Bake for 9-11 minutes. Allow to cool for 1-2 minutes on pan then remove and cool completely.

Notes

  • Make sure and use a GF blend that is marketed as replacing all-purpose flour cup-for-cup.
Course Cookies
Cuisine American
Keyword chocolate chip cookies, coconut macadamia cookies, gluten free cookies

Nutrition

Calories: 201kcal | Carbohydrates: 24g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 135mg | Potassium: 55mg | Fiber: 2g | Sugar: 17g | Vitamin A: 175IU | Vitamin C: 0.1mg | Calcium: 33mg | Iron: 1mg

Did you make this recipe?

Leave a review, Mention @NeighborFoodie, or tag #neighborfoodies!


 Recipe by NeighborFood

Looking for more gluten free cookies? Try these!

Almond Joy Cookies

Strawberry Lemonade Linzer Cookies

Gluten Free Chocolate Chip Cookies from Ambitious Kitchen

Gluten Free Chocolate Crinkle Cookies from Roxana’s Home Baking

Gluten Free Lemon Poppyseed Cookies from Gluten Free on a Shoestring

Similar Recipes

Explore all recipes
  • Baked salmon and potatoes on a sheet pan.

    Garlic Herb Baked Salmon and Potatoes

  • Puff pastry quiche with roasted vegetables and feta cheese in a square baking pan.

    Roasted Vegetable Quiche with Puff Pastry

  • Roasted zucchini and peppers topped with fresh herbs, on a white serving platter.

    Roasted Zucchini and Peppers

  • Two turkey avocado sandwiches stacked on top of each other.

    Turkey Avocado Sandwich with Chipotle Mayo