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!
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Servings:
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.
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
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