The best macadamia nut cookie recipe starts with the best ingredients. This recipe uses roasted macadamia nut oil and toasted macadamia nuts.
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White Chocolate Macadamia Nut Cookies
White chocolate and macadamia nut cookies are an irresistible combination that has become incredibly popular. The creamy white chocolate is the perfect sweet compliment to the buttery and slightly salty macadamia nuts. The texture of the crunchy nuts pairs perfectly with the soft and chewy cookie dough. Interestingly, this delicious flavor combination has its roots in Hawaii, where macadamia nuts are a popular local delicacy. White chocolate and macadamia nut cookies are also an easy cookie to make at home.
No Butter Recipe
This recipe uses nut oil instead of butter. Most of our cookies are made with nut oil, in this case we used macadamia nut oil because we were adding macadamia nuts to the basic recipe.
Tips for Making the Best Macadamia Nut Cookies
We make these cookies with a variety things added in. Sometimes we make them as white chocolate chip cookies, or white chocolate chip and cranberry cookies, or as in this recipe, cookies with white chocolate chip and macadamia nuts and cranberries. In this recipe we used Guittard white chocolate, although we usually use Valrhona. No matter what combination you use, you need to use the best ingredients. We have listed the brands for some of the ingredients because ingredients are everything. Brands vary in quality, weight and consistency, so it is important to choose quality brands. We have found that these brands give superior results.
No Affiliates Statement
We call this our “no affiliates” statement because we accept no advertising, have no affiliates and accept no payment. We are not paid to mention brands – we just love buying the best, sharing that information and saving the planet at the same time. The effort put into writing and photographing the blog is solely based on our dedication to the cause.
RECIPE
Equipment
- scale
CHOOSING BRANDS:
For certain products, the choice of brand will make a big difference in the outcome of the recipe and in your carbon footprint. So, for those products, we have listed the brand. We are not paid to mention a brand and have no affiliates.
Ingredients
- 250 grams King Arthur unbleached all-purpose flour
- 1 teaspoon Baking soda
- 250 grams Wholesome regenerative organic sugar
- 1 Tablespoon sorghum syrup
- 2 teaspoon Heilala alcohol free vanilla extract
- 150 grams La Tourangelle macadamia nut oil
- 2 large eggs one whole egg and one egg yolk
- 200 grams Guittard white chocolate chips optional – add more or less – as you like
- 200 grams roasted macadamia nuts add more or less – as you like
- 100 grams dried sweetened cranberries optional
Instructions
- Place a medium sized bowl on the scale. Zero the scale and measure the flour into the bowl. Add the baking soda and stir to combine.
- Place a medium sized mixing bowl on the scale and measure in the sugar, sorghum syrup, vanilla, oil, egg and yolk and mix until smooth. Wait 5 minutes and mix again. Wait another 5 minutes and add the flour mixture, stirring just until combined. Add the chocolate chips, macadamia nuts and dried cranberries and stir just until combined.
- Refrigerate the dough overnight.
- When ready to bake, preheat the oven to 350 degrees.
- Divide dough into 16 portions, about 3 tablespoons in size. Using a cookie scoop makes this easier and more accurate. Place them on the baking sheets, leaving a two inch space between each.
- Bake 1 tray at a time. Bake until cookies are golden brown and still puffy, and centers are still soft, about 10 to 15 minutes, rotating the baking sheet halfway through baking.
- Allow the cookies to cool for a minute and then transfer them to a wire rack. If possible, allow them to cool before serving.
Nutrition
WHY THIS RECIPE IS A GAME CHANGER:
This recipe is a total game-changer — crafted with the finest [brand name] ingredients, simplified using a master recipe with pro-tested techniques from top chefs and bakers, and designed for deliciously sustainable cooking made easy.”
More Recipes made with our Master Cookie Making Method
True to The Master Pantry philosophy, this recipe combines the best seasonal ingredients and quality brands with homemade methods to maximize both flavor and sustainability. It was inspired by our travels and works well as a holiday recipe.
Photos by Tony Fitzgerald Photography
Recipes created by Lisa LeCoump — Food Photographer, Agricultural Expert, and Home Baker. Sharing master recipes, chef secrets, and sustainable baking for every kitchen. Featured on various publications.