barefeetinthekitchen.com

A family cooking and food blog housing over 1200 recipes with photographs and easy-to-follow instructions.

You are here: Home » Cookies » Desserts » Recipes » White Chocolate Macadamia Nut Lemon Cookies {traditional and gluten free recipes}

White Chocolate Macadamia Nut Lemon Cookies {traditional and gluten free recipes}

· 5 Comments

This post may contain affiliate links. Please read my disclosure policy.

Jump to Recipe

White Chocolate Macadamia Nut Lemon Cookies recipe by Barefeet In The Kitchen

Thin, crisp, lemony cookies, slightly tart from plenty of lemon zest, sweetened with white chocolate chips and loaded with macadamia nuts; these cookies were the surprise hit of our camping trip this summer.

Everyone in the family kept coming back for just one more. Despite their thin and delicate appearance, these cookies transported well. They were just as nice on days three and four as on the day I made them.

White Chocolate Macadamia Nut Lemon Cookies {traditional and gluten free recipes}

Print Pin Rate
Servings: 3 -4 dozen, depending on size

Ingredients

  • 1/2 cup butter softened
  • 1/2 cup sugar
  • 1/2 cup light brown sugar
  • 1/2 teaspoon vanilla
  • 1 egg
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon juice
  • 3/4 cup brown rice flour *
  • 1/2 cup tapioca starch *
  • 1/3 cup potato starch *
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 2/3 cup macadamia nuts
  • 2/3 cup white chocolate chips
  • * If you are not in need of a gluten free recipe simply substitute 1 1/2 cups all-purpose flour for the items marked with an *

Instructions

  • Preheat the oven to 325 degrees. Combine the butter and the sugars in a mixing bowl and beat on medium speed until light and fluffy. Add the egg, vanilla, lemon juice and lemon zest and beat again until fluffy. Stir together the dry ingredients and slowly add to the wet mixture. Stirring or mixing until combined. Mix in the macadamia nuts and chocolate chips.
  • Scoop 1" balls of cookie dough onto a silpat or parchment lined baking sheet. Bake for 12 minutes, until slightly puffy and barely golden around the edges. Remove from the oven and let cool on the trays for 1-2 minutes before transferring to a wire rack to finish cooling. Store in an airtight container for up to 4 days. Enjoy!
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

About Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

Comments

    Leave a Reply

    Your email address will not be published. Required fields are marked *

  1. Tricia Buice says

    Oh I love lemon and lemon cookies with nuts and white chocolate – wonderful! All your recipes are wonderful – I've never tried anything I didn't love. Keep up the great work dear friend!

    Reply

  2. Mary Callan says

    They sound wonderful – I don't think they would last to day 3-4 in this house – love the freshness of the lemonMary x

    Reply

archives