Long ago during the holidays, I made huge batches of these cookies with wheat flour, sugar, and who knows what else. I gave them up for many years because I just couldn’t replicate that same flavor in a gluten-free cookie. Until now! I’m over the moon for these orange-scented sweethearts, and I think you will be, too. As for the white chocolate chips, you have options. Many health food stores carry both regular white chocolate chips, which contain dairy, as well as non-dairy versions. There are also a few brands of non-dairy white chocolate chips online (check Amazon.com). Be sure to read the ingredients and decide which type is best for you.
DRY INGREDIENTS
2 cups (480 ml) almond flour
2 TBSP (30 ml) coconut flour, sifted
1/3 cup (720 ml) arrowroot starch
1 tsp (5 ml) baking soda
½ tsp sea salt
WET INGREDIENTS
¼ cup pure maple syrup
2 tsp (10 ml) pure vanilla extract
1 egg (or 2 TBSP (30 ml) applesauce)
2 TBSP (30 ml) coconut oil, melted (or 3 TBSP (45 ml) softened butter)
ADD-INS
Zest of 1 orange
½ cup white chocolate chips
½ cup coarsely chopped roasted macadamia nuts
Makes 16 cookies
Preheat your oven to 350°F (180°C).
In a medium-sized bowl, combine the almond flour, coconut flour, arrowroot starch, baking soda, and sea salt.
Add the maple syrup, vanilla extract, and egg, and blend with a hand mixer until combined.
Add the coconut oil, and blend again to incorporate.
Stir in the orange zest, white chocolate chips, and nuts.
Scoop rounded tablespoons of dough onto a parchment-lined baking sheet. Flatten each dough ball slightly with the palm of your hand since these cookies don’t spread while baking. (Note: If you use butter instead of coconut oil, they will spread, so be sure to leave space between them).
Bake the cookies for 13-15 minutes or until the edges are golden brown.
Let the cookies cool on wire racks.
Store the cookies in an airtight container, or freeze them until needed.
More Recipes You'll Love
Orange white chocolate macadamia cookies are sunshine in cookie form, with bright citrus zest against creamy white chocolate and buttery roasted macadamias. The almond flour dough bakes up soft and golden without a grain of wheat in sight. They are the cookie that disappears first from the plate.
Pro Tips
- Flatten each dough ball with your palm before baking. This dough barely spreads on its own, and without a press you will end up with cookie domes instead of cookies.
- Zest the orange directly over the mixing bowl so the oils fall straight into the dough — that is where the real orange aroma lives.
- For an egg-free batch, swap in two tablespoons of applesauce. Expect a slightly softer, cakier cookie that still tastes wonderful.
- Roasted macadamias are worth the extra purchase here. Raw nuts go a little soft in the dough, while roasted ones keep their crunch against the white chocolate.
Frequently Asked Questions
Why didn't my orange white chocolate macadamia cookies spread?
That is normal for almond flour doughs like this one. The cookies are meant to be shaped before baking — flatten each ball to about half an inch thick and they will bake up perfectly.
Can I use a different nut instead of macadamias?
Yes. Cashews or blanched almonds are the closest match for macadamias' mild, buttery character, but walnuts or pecans work too if that is what you have on hand.
Do these cookies freeze well?
Very well. Cool them completely, layer them between sheets of parchment in a freezer container, and they will keep for up to three months without losing their texture.
Recipe Card
Ingredients
Method
- ADD-INS Zest of 1 orange
- ½ cup white chocolate chips
- ½ cup coarsely chopped roasted macadamia nuts Makes 16 cookies Preheat your oven to 350°F.
- In a medium-sized bowl, combine the almond flour, coconut flour, arrowroot starch, baking soda, and sea salt.
- Add the maple syrup, vanilla extract, and egg, and blend with a hand mixer until combined.
- Add the coconut oil, and blend again to incorporate.
- Stir in the orange zest, white chocolate chips, and nuts. Scoop rounded tablespoons of dough onto a parchment-lined baking sheet. Flatten each dough ball slightly with the palm of your hand since these cookies don’t spread while baking. (Note: If you use butter instead of coconut oil, they will spread, so be sure to leave space between them).
- Bake the cookies for 13-15 minutes or until the edges are golden brown.
- Let the cookies cool on wire racks. Store the cookies in an airtight container, or freeze them until needed.
