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White Chocolate Blueberry Macadamia Nut Cookies

Updated: Dec 23, 2021

White Chocolate Blueberry Macadamia Nut Cookies Pic
White Chocolate Blueberry Macadamia Nut Cookies

1 1/2 Cups All-Purpose Flour

1 Cup Almond Flour

1 Teaspoon Baking Soda

¼ Teaspoon Baking Powder

2 Teaspoon Salt

1 cup Softened Unsalted Butter (At Room Temperature)

1/2 cup white sugar

3/4 cup packed brown sugar

2 teaspoon pure vanilla extract

2 large eggs

1 Cup of Coarsely Chopped Macadamia Nuts

1 Cup of White Chocolate Chips/Chunks

1 Small Package of Fresh Blueberries (Oven Dried)* or 1/2-3/4 Cups Dried Blueberries (Chopped or Whole)


*Do this Step First

For oven dried blueberries: Preheat your oven to 185 degrees f. Rinse and clean fresh blueberries and spread on a parchment or silicone lined baking sheet. Bake in oven for 3-5 hours or until dried and still a little gooey. Set aside and let cool.

Preheat the oven to 350 degrees f.

Line cookie sheets with parchment paper or silicone pad.

Sift together the first 5 ingredients into a medium bowl and set aside.

Place butter, sugar, and brown sugar in the bowl of an electric mixer; cream together on medium to high speed until pale and fluffy (at least 10 minutes) being sure to scrape down sides of bowl periodically. Add vanilla and eggs. Reduce mixer speed and gradually add dry ingredients one cup at a time until a smooth batter forms. Add white chocolate chunks and macadamia nuts.

Using a spatula fold in cooled dried blueberries, being sure to nut let them bleed into the cookie dough too much.

Cover bowl in plastic or divide cookie dough in half, wrapping each half in plastic wrap, and place dough in refrigerator to harden. You can skip this set and go straight to bake, but dough will be less sticky if you chill dough before handling.

To form the cookies, scoop about 1/4 cup of cookie dough into your hands and roll it around into a ball; place them about 3-inches apart onto the prepared cookie sheets; you should get about 4 cookies on each pan. Press down the tops of the dough slightly and bake until the cookies are light brown, 12-15 depending on your oven. Don’t worry if cookies don’t look completely down in center they will set once cooled.

Repeat with remaining dough/cookie sheets.


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