These gluten-free white chocolate macadamia nut cookies have chewy centers and crispy edges. They have a perfect combination of creamy white chocolate chips and buttery macadamia nuts in every bite!
Preheat the oven to 350°F. Line two baking sheets with parchment paper or silicone liners.
In a stand mixer or large mixing bowl with an electric mixer, cream the butter, brown sugar, and granulated sugar on high speed for 2 minutes or until light and fluffy, scraping the sides of the bowl with a spatula as needed.
Add the egg, maple syrup and vanilla extract and beat on medium speed until combined.
In a separate bowl, combine the flour, baking soda, and sea salt. Add these dry ingredients to the creamed mixture and beat on low until combined.
Gently stir in the chopped nuts and white chocolate chips (save a few to press on top of the cookies before baking.)
Chill the dough for about an hour.
Let the dough come to room temperature. Use a small cookie scoop or tablespoon to mound the cookie batter on the baking sheets about 2 inches apart. Press a few white chocolate chips into the top of each cookie so they will show once baked.
Bake for 9 minutes. Remove the baking sheet from the oven, bang it firmly on the counter 5 to 7 times to help flatten the cookies, then return the sheet to the oven to continue baking for 2 to 3 minutes. Remove, and bang it again a few times to help flatten the cookies a little more. Pan-banging results in cookies with slightly chewy centers and crispy edges.
Allow the cookies to cool for 10 minutes on the baking sheet, then remove to a wire rack to cool completely.
Store in an airtight container at room temperature, or freeze in an airtight container for 3 months.
Notes
For best results, use Cup4Cup gluten-free flour or Bob's Red Mill 1-1 Gluten-Free Baking Flour as a second choice. Cup4Cup may be more expensive, but it's worth the extra cost.