I remember as a kid getting White Chocolate Chip Macadamia nut cookies at Subway and other restaurants and loved them. I’ve never been a huge fan of nuts, but something about this combination and they were perfect.
The other day I started craving them, and realized – I’ve never made them! That quickly had to be fixed, and I ran to the kitchen yesterday to give it a try. The cookies are a bit on the thinner side, but still delicious and made my day.
Ingredients:
- 1 1/2 Cup White Rice Flour*
- 3/4 Cup Tapioca Starch*
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup light brown sugar, firmly packed
- 1/2 cup white sugar
- 1 cup salted butter, softened
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup coarsely chopped macadamia nuts
- 1 1/2 cups white chocolate chips
*To make this not gluten-free use 2 1/4 cups all-purpose flour instead of White Rice Flour and Tapioca Starch.
Direction:
- Preheat oven to 300°F.
- In medium bowl combine rice flour, tapioca starch, soda and salt. Mix well, set aside.
- In a large bowl with a mixer blend sugars at medium speed. Add butter and mix to until it forms a grainy paste, scraping down the sides of the bowl. Add eggs and vanilla, and beat at medium speed until fully combined.
- Add the flour mixture, macadamia nuts and white chocolate chips, and blend on low speed until just combined. Do not over mix.
- Drop by rounded spoonfuls onto ungreased cookie sheet. Be careful not to make them too large and leave at least 2 inches around Bake for 15-18 minutes or until edges begin to brown. Allow to sit on the cookie sheet for about 3 minutes before moving to the cooling rack.
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