White Chocolate Cherry Macadamia Nut Gluten-Free cookie

Just say yes to this gluten-free cookie!

This gluten-free cookie is so versatile and yummy delicious! This cookie bakes up thick, crisp on the outside and soft on the inside, and full of healthy fats and fiber.

The dough for this cookie is also dairy-free, but the addition of white chocolate chips adds a bit of dairy. For a dairy-free cookie, simply eliminate the white chocolate chips, or locate dairy-free white chocolate chips.

My favorite Gluten-Free flour is the Red Label – All Purpose Baking Flour from Bob’s Red Mill. This mix is a blend of flours from potatoes, sorghum, tapioca, garbanzo, and fava beans. DO NOT eat the dough raw. The dough tastes terrible, but the baking process changes the taste of this gluten-free flour.

White Chocolate Cherry Macadamia Nut Gluten-Free cookie

0 from 0 votes
Recipe by Loreta Wilson / GingerbreadArtist Course: DessertCuisine: CookieDifficulty: Intermediate


Prep time



White Chocolate Cherry Macadamia Nut Gluten-Free Cookie


  • 228 grams Coconut Oil (1 cup) (or Butter)

  • 1 Tablespoon Water, if using coconut oil. (If using butter, omit water)

  • 145 grams Granulated White Sugar (3/4 cup)

  • 145 grams Light Brown Sugar (3/4 cup packed)

  • 2 Whole Eggs

  • 1 Tablespoon Vanilla

  • Dry Ingredients
  • 240 grams Oat flour (2 cups)

  • 90 grams Almond flour (3/4 cup)

  • 150 grams Bobs Red Mill All-Purpose Gluten Free flour (red label) (1 1/4 cups)

  • 1/2 teaspoon Xanthan Gum

  • 1/2 teaspoon Salt

  • 1 teaspoon Baking Powder

  • 1 teaspoon Baking Soda

  • Flavor Additions (these are optional and can be changed)
  • 113 grams White Chocolate Chips (4 ounces)

  • 113 grams Chopped Dried Cherries (4 ounces)

  • 113 grams Chopped Macadamia Nuts (4 ounces)


  • Measure coconut oil and water into a microwavable dish. (One cup of room temp. softened butter can be used instead of coconut oil. If using butter DO NOT add water, and do not microwave to soften).
  • If the coconut oil is hard, microwave for 30 seconds to slightly soften the oil, but DO NOT completely melt the coconut oil. The coconut oil should be soft and still hold it’s shape with slight melting at the bottom.
  • Add oil and water mixture to mixing bowl.
  • Mix the coconut oil and water mixture on low for about 30 seconds, until soft and fluffy. Do not over-mix as excessive mixing can cause air bubbles causing cookies to spread.
  • Add white granulated and brown sugar to the fluffy coconut oil/water mixture. Mix just until combined.
  • To the coconut oil/sugar mix, add vanilla and eggs one at a time, mixing until combined after each egg. Scrape mixing bowl between eggs.
  • Combine all Flavor Additions into a small bowl – in this case chopped cherries, chopped macadamia nuts, and white chocolate chips. Other Flavor Additions can be used for a total combined amount of approximately 12 ounces (339 grams).
  • Combine all dry ingredients into a large bowl, and sift to combine.
  • After sifting dry ingredients, add Flavor Additions to dry ingredients, mixing by hand to break apart any clumps of cherries, and to prevent the chopped cherries from sticking together.
  • Add dry ingredients and Flavor Additions to the wet ingredients. Mix on low until well combined. After all ingredients are well combined, mix on medium for about a minute, until dough comes together and stiffens just a little. This is a rather stiff and thick dough compared to other drop cookies.
  • I use a large scoop that is a smidgen less than 1/4 cup per scoop to pan the cookies. This large scoop produces cookies 3 1/2″ – 4″ in diameter after baking. (If a smaller scoop is used, the baking time will be less.)
  • Scoop all cookies onto a cookie sheet lined with parchment paper, placing as many cookies on the pan as possible.
  • After all cookies are scooped and placed together on a cookie sheet, place the pan of cookies into the refrigerator for 20-30 minutes, until the balls of dough are very firm. This will prevent excessive spreading.

    If the cookie dough is chilled before scooping cookies onto the cookie sheet, scooping the cookies becomes very difficult as this dough becomes very firm when chilled.
  • Preheat oven to 350 f degrees while cookies are chilling in refrigerator.
  • After the cookie-balls have firmed in the refrigerator, place cookies onto baking sheets lined with parchment paper, with plenty of space between cookies. I bake 6 cookies to a half sized cookie-sheet.
  • Bake cookies at 350 f for 14-16 minutes, until golden brown on the edges, and slightly brown on top/middle. Let cookies cool on baking sheets before removing.
  • If a smaller scoop is used, the baking time will be less. Bake cookies until golden brown on the outer edges, and slightly brown on the top/middle.
  • Enjoy these thick cookies, slightly crisp on the outside, and soft and chewy on the inside.


  • Other Flavor Additions can be used for a total combined amount of approximately 12 ounces (339 grams) of additions…. chocolate chips, toffee chips, dried cranberries, dried apples, raisins, pecans, walnuts, etc.

Did you make this recipe?

Tag @_gingerbreadartist on Instagram and hashtag it #CookiesByGingerbreadArtist

Like this recipe?

Follow us @GingerbreadArtist on Pinterest

Did you make this recipe?

Like us on Facebook

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.