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 1/2 cup of Mauna Loa macadamia nuts; 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 paste.
- Add flour, baking soda, and salt and mix until combined.
- Stir in white chocolate chips and the remaining 1/2 cup of macadamia nuts.
- Drop by rounded tablespoons, two inches apart, onto the cookie sheet.
- Bake for 10-12 minutes, rotating the pan 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.
Ingredients
- 1 1/4 cups whole macadamia nuts
- 1/2 butter (1 stick), softened
- 1/2 cup granulated sugar, packed
- 1 large egg, room temperature
- 1 tsp gluten-free vanilla extract or vanilla paste
- 1 1/2 cups all-purpose gluten-free flour blend
- 1/2 tsp baking soda
- 1/2 tsp salt (omit if using salted butter)
- 1 cup white chocolate chips
