The best macadamia nut cookie recipe starts with the best ingredients. This recipe uses roasted macadamia nut oil and toasted macadamia nuts.
This recipe uses nut oil instead of butter. Many 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.
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.
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Estimated reading time: 4 minutes
Table of contents
Ingredients
Using the best ingredients creates the best cookies. I name the brands I use in the recipe, so there is no guessing. There is a detailed explanation for why I use each brand on the “quality brands” page.
- All-Purpose Flour – King Arthur Organic All-Purpose flour King Arthur responsibly sources the wheat for their flours, and it pays off in the taste and quality. They have a “never bleached” guarantee, which means their flours don’t have an off taste or unpredictable results that can be caused by bleaching. They also carefully calibrate the protein content, so the flour gives you the same results everytime.
- Sugar – Wholesome regenerative organic sugar produced from organic sugar cane fields that are green cut and are not burned or treated with herbicides or synthetic fertilizers. Burning sugar cane fields contributes to air pollution, climate change, and is also a major cause of the destruction of the rain forest.
- Milk, Cream, Butter – Horizon Organics – Milk, Cream and Butter that are produced organically, sustainably, and responsibly. You can taste the difference.
- Nut Oil – La Tourangelle Macadamia Nut Oil is a great substitute for butter. The flavor works well in cookies, and the oil gives the cookies a fudgy center and crisp edges.
- Salt – Diamond Kosher tastes cleaner and measures differently.
- Sorghum Syrup – We make our own brown sugar substitute by adding Golden Barrel Sorghum Syrup. More convenient than brown sugar and not made from sugar cane. It creates a taste like brown sugar but more like caramel than the molasses in brown sugar.
- Vanilla – Baker’s Imitation Vanilla Flavoring The flavor or real vanilla and imitation is indistinguishable when high heat is used. Double the usual amount of vanilla called for to improve the flavor.
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.
Sustainability
This recipe focuses on sustainable ingredients—those grown and produced in ways that support soil health, efficient water use, and long-term agricultural resilience.
With a background in agriculture and hands-on experience in growing crops and advising farmers, I evaluate ingredients differently than most home cooks. In the ingredients section, I explain what makes each ingredient a better choice and how it contributes to both flavor and sustainability.
Method
This recipe uses an easy, foolproof method that requires only a few minutes of active time. Check out our Master Cookie Recipe for a more detailed explanation on how this works.
- Measure the dry ingredients by weight
- Measure the wet ingredients by weight
- Add the wet ingredients to the dry ingredients and stir together without overmixing.
- Chill the mixture
- Weigh out cookies
- Bake
This recipe uses our Master Cookie Recipe. An easy, foolproof, updated way of making cookies.
Variations
We make these cookies with a variety of 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.
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 Baker’s imitation vanilla flavoring
- 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 Cookies from Our Master Cookie Recipe
These recipes use our Master Cookie Recipe. An easy, foolproof, and updated way of making cookies.
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.