Gluten-Free White Chocolate Macadamia Cookies

• Vegetarian
• Gluten free

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1 tsp Rodelle vanilla paste

• Baking & Spices

  • 1 1/2 cups All purpose gluten free flour blend
  • 1/2 tsp Baking soda
  • 1/2 cup Brown sugar, packed
  • 1/2 cup Granulated sugar
  • 1/2 tsp Salt
  • 1 cup Vanilla chips, gluten-free

• Nuts & Seeds

  • 1 1/4 cups Macadamia nuts, whole toasted

• Ingredients

  • 1/2 Butter: 1 stick

Found on glutenfreepalate.com

Description

Ingredients

• 1¼ cups whole macadamia nuts, toasted
• ½ butter (1 stick), softened
• ½ cup granulated sugar
• ½ cup brown sugar, packed
• 1 large egg, room temperature
• 1 teaspoon Rodelle vanilla paste
• 1½ cups all-purpose gluten-free flour blend
• ½ teaspoon baking soda
• ½ teaspoon salt (omit if using salted butter)
• 1 cup gluten-free vanilla chips

Directions

• Preheat oven to 350°F (180°C). Position the oven rack in center of oven. Line two cookie sheets with parchment paper; set aside.
• Chop ½ cup of macadamia nuts and set aside.
• Melt 2 tablespoons of the butter.
• In a food processor, combine melted butter and remaining macadamia nuts.
• Process until the mixture forms a lumpy paste. Set aside.
• In a medium bowl, cream the remaining six tablespoons of butter. Beat in sugars, egg and vanilla. Continue to beat until light and fluffy.
• Beat in the macadamia nut paste.
• In a separate medium mixing bowl, combine the chopped macadamia nuts, flour, baking soda and salt.
• Add flour mixture to wet mixture and mix until combined.
• Stir in vanilla chips.
• Drop by rounded tablespoonfuls, two inches apart, onto the cookie sheet.
• Bake for 10–12 minutes, rotating the pans halfway through for even baking, until the cookies are light brown and slightly firm to the touch.
• Remove from the oven and let cool on the cookie sheet for 2–3 minutes.
• Finish cooling on a wire rack. Store cookies in an airtight container.