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You are here: Home / Recipes / Dessert / White Chocolate Macadamia Oatmeal Cookies 

White Chocolate Macadamia Oatmeal Cookies 

December 4, 2019 by Marisa Moore

363 shares
White Chocolate Oatmeal Cookies stacked with holiday lights in the background

These soft and buttery oatmeal cookies are made with oats only – no regular flour. With sweet chunks of white chocolate and creamy macadamia nuts, these cookies are gluten-free and ready for the cookie swap!

5 oatmeal cookies stacked in front of a plate of cookies

It’s officially cookie season and I cannot get enough of these white chocolate macadamia oatmeal cookies! If you like white chocolate chunk cookies and buttery and chewy oatmeal cookies, you’ll love these.

What’s different? These oatmeal cookies are made only with oats. No regular flour. So they are gluten-free. And easy!

If you’re looking for a grain-free cookie, be sure to check out these Almond Flour Sugar Cookies.

Now, back to these. Let’s get started!

Ingredients

To make these gluten-free oatmeal cookies you’ll need:
Oats
Eggs
Butter
Brown sugar
Cinnamon
White chocolate
Macadamia nuts
Vanilla extract
Baking soda

This recipe includes both whole oats for texture and homemade oat flour that acts like white or whole wheat flour in the cookies. 

ingredients for cookies on a baking sheet

What’s the best white chocolate?

The white chocolate can make or break these cookies. I saw two in my supermarket that I like which are basically the same in different forms. 

Well-known national brand baking bar

Ingredients: White chocolate (sugar, cocoa butter, nonfat dry milk, milk fat, soy lecithin – an emulsifier, vanilla).

Premium store brand white chocolate chips: 

Ingredients: Sugar, cocoa butter, whole milk powder, non-fat dry milk, milkfat, soy lecithin (an emulsifier), vanilla extract.

And no. White chocolate is not chocolate. But it does have cocoa butter which adds a nice richness and depth of flavor. I don’t think you get the same flavor with “white baking chips” or those made with palm oil and hydrogenated fats. Those tend to taste like sweetened oil. IMO.

How to make oatmeal cookies without flour

3 Steps to Make Oatmeal Cookies without flour

When the batter is ready, use a scoop to make cookies about the same size. This helps with making sure the cookies bake evenly. 

I used a ¼ measuring cup but you can also use a medium or small ice cream scoop.

oatmeal cookie dough in a quarter cup measuring cup

Prepping for these cookies takes longer than the actual assembly. 

To prepare for this recipe

Bring the ingredients to room temperature. Take the butter and egg out of the refrigerator a few hours before you’re ready to bake. Room temperature butter is required to get the creamy cookie base. And the eggs will incorporate better at room temperature.

Chop the chocolate and nuts. Roughly break the white chocolate into smaller pieces (or use chips). And chop the nuts. Set aside.

Grind the oats. This can be done a few days ahead and placed in a sealed container on the shelf or refrigerator. You can buy oat flour but I recommend making your own oat flour.

For reference, I get about 1¾ cup oat flour from 2 cups of oats. You’ll want to create a flour-like consistency – not crumbs or powder.

Gather the equipment. You’ll need one large mixing bowl, a hand mixer,  1, ½ and ¼ measuring cups, a rubber spatula, a baking sheet, and a silicone mat or parchment paper.

TIP: Don’t overbake the cookies.

Set a timer. After about 12 minutes, the cookies will be golden.

The cookies will also be soft. You will be tempted to put them back into the oven. Don’t. You will regret it if you do.  

Let the cookies rest at least 5 minutes on the pan.

Letting the cookies sit on the pan allows them to firm up into chewy deliciousness. If you can wait, use a thin spatula to transfer the cookies to a wire rack to cool completely before storing or packing for gifts.

These cookies are ready. By this point, I’d already eaten two cookies. The shape was not quite round so they didn’t need to be photographed right?

Woman's hand holding a half eaten cookie with cooling cookies in background

It’s officially cookie season! And I’m excited to join the fun again for this run of the Sweetest Season Cookie Exchange by Erin of The Speckled Palate! 

Get my White Chocolate Macadamia Nut Oatmeal Cookies recipe below and more festive and delicious sweetest season cookie recipes on Erin’s blog. 

More holiday treats:

Flourless Brown Sugar Shortbread Cookies

Easy Maple Pecans and Pepitas

Easy Maple Candied Pecans

Follow Me on Pinterest!

stacked oatmeal cookies with lights in the background
Print Recipe
4.60 from 5 votes

White Chocolate Macadamia Oatmeal Cookies

These buttery oatmeal cookies are made with oats only – no regular flour. With whole oats, sweet chunks of white chocolate and creamy macadamia nuts, these gluten-free cookies are ready for the cookie swap!
Prep Time10 mins
Cook Time12 mins
Course: Dessert
Cuisine: American
Keyword: gluten-free cookies, oatmeal cookies
Servings: 14 cookies
Calories: 197kcal
Author: Marisa Moore

Ingredients

  • ½ cup unsalted butter, room temperature
  • ½ cup dark brown sugar (packed)
  • 2 teaspoon vanilla extract
  • 1 large egg, room temperature
  • 1½ cup old fashioned oats 
  • 1¼ cup ground old fashioned oats (see note 1)
  • 1 teaspoon ground cinnamon
  • ½ teaspoon baking soda
  • ½ teaspoon coarse salt
  • ½ cup white chocolate pieces (about 2 ounces) (see note 2)
  • ¼ cup roughly chopped macadamia nuts 

Instructions

  •  Preheat the oven to 350 F. Line a half baking sheet with parchment or a silicone mat. Set aside.
  • In a medium mixing bowl, cream the 1 stick of room temperature butter with the sugar until all sugar is incorporated and not grainy. Add the vanilla extract and eggs and beat until the mixture is light and fluffy.
  • Add the whole and ground oats, cinnamon, baking soda, and salt. Stir until well mixed.   Fold in the white chocolate and macadamia nuts until evenly incorporated.
  • Using an ice cream scoop or ¼ cup measuring cup, scoop the dough onto the baking sheet in round mounds spaced at least 2 inches apart. These cookies will spread a bit. Bake immediately OR cover with plastic wrap and refrigerate until ready to bake. 
  • Set a timer for 10-14 minutes. (I found 12 minutes to be my sweet spot.) Bake in the preheated oven for 10-14 minutes, until the cookies are fragrant and golden brown. Remove from the oven. 
  • The cookies will be soft. Let set on the pan 5 minutes before you attempt to taste them. (Trust me on that.) Transfer to a wire rack to cool completely before eating or storing. 

Notes

This recipe makes 12-14 cookies.

TIPS

  • Refrigeration is not necessary unless you let the batter sit too long and butter starts to melt. Refrigerating the cookies seems to help create a fatter (taller) cookie though. So there’s that.
  • Don’t overbake the cookies. You will be tempted to put them back into the oven when you take them out at 12 minutes. Don’t.  
  • Let the cookies rest at least 5 minutes on the pan. 
 
Note 1: 2 cups old fashioned oats ground in the blender yields about 1¾ cup ground oats or oat flour.
Note 2: Feel free to use white chocolate chips instead of pieces. They may make for more uniform cookies.

Nutrition

Calories: 197kcal | Carbohydrates: 22g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 30mg | Sodium: 135mg | Potassium: 95mg | Fiber: 2g | Sugar: 11g | Vitamin A: 220IU | Calcium: 31mg | Iron: 1mg

363 shares

Filed Under: Blog, Dessert

Reader Interactions

Comments

  1. Kathie

    December 06, 2019 at 8:15 am

    Always love a hearty oatmeal cookie recipe. I can’t wait to try these!

    Reply
    • Marisa

      December 06, 2019 at 8:21 am

      I hope you do. I love how these turned out!

      Reply
  2. Angi

    December 06, 2019 at 9:39 am

    These look fantastic! Oatmeal cookies are my daughter’s favorite cookie. I bet she’ll love these.

    Reply
  3. Amy Nash

    December 08, 2019 at 11:54 pm

    5 stars
    I have always loved the combination of white chocolate and macadamia nuts. Adding them to cookies with oatmeal is inspired!

    Reply
  4. Lauren Schmidt

    December 09, 2019 at 7:38 am

    5 stars
    Marisa these are seriously the best looking gluten-free cookies I have seen in a long time, I am putting them on my list of things to make!

    Reply
  5. Rebecca Costa

    December 09, 2019 at 10:10 am

    these look so yummy! thanks for sharing!

    Reply
  6. Sheila Thigpen

    December 10, 2019 at 7:19 am

    5 stars
    Pure perfection! I’m not restricted to a gluten-free diet, but that wouldn’t stop me from trying this recipe 🙂

    Reply
  7. Cheryl - Pook's Pantry

    December 10, 2019 at 11:12 am

    These sound delicious! I have a few GF friends who would love these!

    Reply
  8. Leanne

    December 15, 2019 at 8:43 am

    5 stars
    White chocolate and macadamia nuts are a perfect combo! Love that you wrapped them up in oatmeal cookies!

    Reply
  9. Vicki

    July 07, 2020 at 8:50 pm

    3 stars
    Good flavor, but ours just fell apart.

    Reply
    • Marisa

      July 07, 2020 at 8:57 pm

      Glad you like the flavor but I’m so sorry to hear they fell apart! That could happen if the white chocolate or nut pieces are too large or if there’s too much oat flour or whole oats added to the mixture.

      Reply

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Marisa Moore

Hi! I'm Marisa, a registered dietitian nutritionist living in Atlanta, GA. I use this blog to share (mostly) vegetarian recipes, credible nutrition information and a peek into my Southern roots and travels!
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