Gluten Free White Chocolate Chip Macadamia Nut Cookies

When it comes to cookies, there are two kinds of people: 1) People who love those cookies crispy and 2) People who want those cookies soft and gooey! I have created 1 recipe that gives you both option’s meaning this is the PERFECT cookie for everyone!

My guest blogger Katie is back at it again with this absolute gem, let’s take a closer look:

Gluten Free  White Chocolate Chip Macadamia Nut Cookies


  • 2/3 cup of gluten free oat flour
  • ½ cup of millet flour (can be substituted for more oat flour)
  • ½ tsp baking soda
  • ½ cup of lightly sifted brown sugar (Do not pack!)
  • ¼ cup heaping of chopped macadamia nuts
  • ¼ cup heaping of chopped Lindt White Chocolate and Coconut Bar
  • 1 tsp vanilla extract
  • 1 tbsp of coconut or olive oil
  • 3-5 tbsp of soy/almond milk, as needed
  • Pink of salt


  1. Preheat the oven to 380 C. Line a baking sheet with parchment paper.
  2. Combine all dry ingredients, add wet, and form a big ball.
  3. Form into 14-20 smaller balls

~For Crispy cookies: bake right away

~For Soft Cookies: refrigerate until cold

  1. Spread out cookies on the baking sheet and bake for 7 minutes (They will look slightly undercooked).
  2. Remove from the oven and let cookies cool on the tray for at least 10 minutes before removing. (This allow them to keep cooking)

~For Crispy Cookies: store in a glass lidded container

~For soft cookie: store in a plastic lidded container.


Recipe Created by: Katie Henderson, submitted with Emily Fentie’s stamp of approval – @alittlefreshflavour team!

Adapted loosely from Chocolate Covered Katie

Thanks for another gem Katie!

Andy De Santis RD MPH