A classic combo that will never be outdated! Enjoy these delicious soft baked style white chocolate & macadamia cookies that are also Fodmap friendly!
If you are a cookie lover, I am sure these are one of your cookie favourites. They are perfect when you are in a white chocolate kind of mood. Better yet, they are also extremely quick and easy to make! Just ensure you have time to chill the cookie batter in the fridge for up to 1 hour so that you can easily roll them onto baking paper and pop in the oven to bake.
For these cookies, I chose Bob’s Red Mill Gluten Free 1 to 1 Baking Flour. This particular flour already contains xanthan gum. Xanthan gum is required in gluten free baking because it provides the elasticity and acts as a binding agent for the flour, more importantly it is responsible for holding onto moisture, which is exactly what gluten free flour often lacks. Find yourself a gluten free flour blend that has xanthan gum already added, but if it doesn't, it's not the end of the world! Simply buy xanthan gum separately from your local supermarket and add about 1/4 tsp to your recipe.
To make this recipe dairy free:
Swap butter for Nuttelex
Swap the chocolate chips for dairy free chocolate chips
Follow along with the video below:
If you enjoyed this recipe, I would love to hear from you!
White Chocolate & Macadamia Cookies (Fodmap Friendly)
Serves: 10-12 Prep time: 60 minutes Cook time: 12-15 minutes Total time: 1 hr 12 minutes
150g gluten free flour (I used Bob's Red Mill 1 to 1 gluten free baking flour)
½ tsp baking powder
¼ tsp salt
105g raw caster sugar
45g unsalted butter, melted
1 tsp vanilla extract
1/4 cup white gluten free chocolate chips
2 tbsp macadamia, roughly chopped
In a small bowl, mix together the gluten free flour, baking powder and salt. Set aside.
In a large mixing bowl, whisk together the sugar and melted butter. Add the egg and vanilla extract, whisk until you get a smooth consistency.
Add the dry mixture to the wet mixture and combine. Once the mixture is thoroughly combined, fold in the white chocolate chips and macadamias.
Cover the dough with cling wrap and chill the dough in the fridge for 60 minutes.
Preheat the oven to 160 degrees celsius and line a baking tray with baking paper.
Using a spoon, scoop the dough into your hand and roll into a ball, then place each cookie dough ball onto the lined baking tray. Leave a few inches apart on the baking sheet. Bake for 12-15 minutes or until golden and the center is set.
Let the cookies rest on the baking sheet for 5 minutes then transfer to a wire rack to continue cooling. Enjoy!
Store these cookies in an airtight container at room temperature for up to 1 week.
Notes: Add 1/4 tsp xanthan gum if you are using a gluten free flour that does not contain xanthan gum.
Nutrition Information (per serve):