These Almond Cranberry White Chocolate Macadamia Nut cookies are super delicious, crunchy on the outside, chewy on the inside, gluten-free, and ridiculously easy to make!

The combination of these ingredients makes for the PERFECT cookie for the holidays or any other occasion.


Almond Cranberry White Chocolate Macadamia Nut cookies served

Almond Cranberry White Chocolate Macadamia Nut cookies are thick and chewy, with a rich, sweet, buttery flavor studded with tangy cranberry bits!

They incorporate almond flavor and ingredients to create a unique and nutty cookie.

Almond Cranberry White Chocolate Macadamia Nut cookies inside

Addicting, melt-in-your-mouth Cookies you will not stop nibbling on.

Great for HOLIDAYS and Cookie Exchange parties!

WHAT MAKES THIS RECIPE SO GREAT

  • There are a few simple ingredients you probably have in your pantry or easily available at the stores.
  • It’s a very forgiving recipe. It is almost impossible to mess with it.
  • You can experiment by adding other ingredients that you have on hand. 
  • A great cookie for any gathering or holiday cookie exchange, they can be made ahead of time and freeze well.

Almond Cranberry White Chocolate Macadamia Nut cookies crumbly inside

Care Tips for making these Easy Almond Cranberry White Chocolate Macadamia Nut cookies

  • You’ll need Almond flour for these cookies, not Almond meal.

What’s the difference?

Almond flour is finely ground-blanched (no skins) almonds, whereas almond meal is finely ground almonds with the skin. Almond flour is much finer than almond meal.

Almond flour can be expensive when purchased at your local grocery. It’s much more decently priced at big box stores like Sam’s Club or Costco. 

Almond Cranberry White Chocolate Macadamia Nut cookies ingredients

This is the Almond Flour from Costco that I have used in this recipe.

  • When measuring the powdered sugar and almond flour, scoop them into a measuring cup, then level with a flat-edged knife. Don’t pack the ingredients into the cup.
  • Use the Best quality chocolate chips! We love the Ghirardelli Chocolate Chips you can find. I love this brand for its taste and quality.

I have used this medium-sized, about 2-inch cookie scooper in this recipe. It yields 18 cookie balls. Using a large ice cream scoop, you can create 14 larger-sized balls. 

  • Don’t overbake these Almond Cookies. The time will vary slightly, depending on your oven and size of your cookie balls. You want them to be a light golden brown.
  • In my oven, that takes right around 15 minutes. Check the cookies at 10 minutes and go from there. They will be soft when you take them out but harden on the outside as they come to room temperature. 

 

  • I love these pre-cut parchment paper sheets that fit a sheet pan perfectly. They’re super convenient and save a lot of time when baking.

HOW TO MAKE Almond Cranberry White Chocolate Macadamia Nut cookies

Almond Cranberry White Chocolate Macadamia Nut cookies closer

INGREDIENTS

  • 3 cups almond flour (not almond meal)
  • ¾ cup sugar
  • pinch of salt
  • 1 tsp baking powder
  • 3 egg whites
  • 1 tsp vanilla
  • 1/2 cup white chocolate chips
  • 1/2 cup dried cranberries
  • 1 cup sliced macadamia nuts
  • powdered sugar for dusting (optional)

INSTRUCTIONS

  • Preheat oven to 350F.
  •  Line the baking sheet with parchment paper and set aside.
  •  Combine almond flour, sugar, salt, and baking powder. Set aside.
  •  In another bowl, beat egg whites and vanilla extract with your electric mixer until thick and stiff. 
  •  Using a spatula, gradually mix egg whites into the dry ingredients until a sticky dough forms.
  •  Add white chocolate chips, dried cranberries, and sliced macadamia nuts. Fold in gently until combined.

Almond Cranberry White Chocolate Macadamia Nut cookies ready to bake

  • Using a cookie scoop, scoop about two tablespoons of the cookie dough and roll it into a ball. It’s easier to roll with damp hands. So place a small bowl with water, damp your hands, and roll.

Almond Cranberry White Chocolate Macadamia Nut cookies formed

  • Bake in the center of your oven for 15 – 20 minutes (depending on the size) or until cookies are slightly golden on the edges but still pale in the center.

Almond Cranberry White Chocolate Macadamia Nut cookies baked

  • Allow cookies to cool for 10 minutes on the baking sheet, then for another 10 on a wire rack.

Almond Cranberry White Chocolate Macadamia Nut cookies baked one

  • Dust with powdered sugar and serve.

Almond Cranberry White Chocolate Macadamia Nut cookies enjoy

Helpful Tips

  • Store cookies in an airtight container on your counter for 1 week. Cookies can also be frozen; wrap them in plastic wrap, then place them in a freezer-safe bag or container, and freeze for up to 3 months.

Variations

 Try to make different variations of this recipe, and you will see how flexible and delicious each cookie will be.

I have tried several almond flour cookies and finally found a winner!

With this recipe, you can easily switch the chocolate chips and nuts to your preferences. This particular cookie dough base is one I use a lot; adding in whatever mix-ins sounds good at the moment.

COOKIE EXCHANGE PARTY

If you are looking for a unique and delicious cookie recipe, please try:

Almond Chocolate Chip Cookies

Chocolate Brownie Crinkle Cookies with Pecans and Coconut Flakes

Almond Cranberry White Chocolate Macadamia Nut cookies served

Almond Cranberry White Chocolate Macadamia Nut Cookies

Yield: 18 cookies
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

These Almond Cranberry White Chocolate Macadamia Nut cookies are super delicious, crunchy on the outside, chewy on the inside, gluten-free, and ridiculously easy to make! The combination of these ingredients makes for the PERFECT cookie for the holidays or any other occasion.

Ingredients

  • 3 cups almond flour (not almond meal)
  • ¾ cup sugar
  • pinch of salt
  • 1 tsp baking powder
  • 3 egg whites
  • 1 tsp vanilla
  • 1/2 cup white chocolate chips
  • 1/2 cup dried cranberries
  • 1 cup sliced macadamia nuts
  • powdered sugar for dusting (optional)

Instructions

  1. Preheat oven to 350F.
  2.  Line the baking sheet with parchment paper and set aside.
  3.  Combine almond flour, sugar, salt, and baking powder. Set aside.
  4.  In another bowl, beat egg whites and vanilla extract with your electric mixer until thick and stiff. 
  5.  Using a spatula, gradually mix egg whites into the dry ingredients until a sticky dough forms.
  6.  Add white chocolate chips, dried cranberries, and sliced macadamia nuts. Fold in gently until combined.
  7.  Using a cookie scoop, scoop about two tablespoons of the cookie dough and roll it into a ball. It's easier to roll with damp hands.
  8.  Bake in the center of your oven for 15 – 20 minutes (depending on the size) or until cookies are slightly golden on the edges but still pale in the center.
  9.  Allow cookies to cool for 10 minutes on the baking sheet, then for another 10 on a wire rack.
  10.  Dust with powdered sugar and serve.

Notes

Store cookies in an airtight container on your counter for one week. Cookies can also be frozen; wrap them in plastic wrap, then place them in a freezer-safe bag or container, and freeze them for up to 3 months.

Nutrition Information:
Yield: 18 Serving Size: 1 cookie
Amount Per Serving: Calories: 262Total Fat: 17gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 1mgSodium: 49mgCarbohydrates: 27gFiber: 3gSugar: 22gProtein: 5g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data. We strive to keep the information as accurate as possible but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.

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