Be sure to check the bag of white chocolate chips to make sure they are gluten-free (the brand Ghirardelli is not GF, unfortunately).
1 cup butter, softened (I use half margarine and half butter)
1 & 1/2 cups granulated sugar
1 cup brown sugar, packed
1 & 1/2 tsp GF vanilla
3 cups white rice flour
1/2 tsp baking soda
1 tsp salt
2 cups (11oz bag) GF white chocolate chips
1 & 1/2 cups Macadamia nuts, chopped (I only use 1/2 cup, but would still be great with none!)
Preheat oven to 350 degrees F. In a large mixing bowl, cream butter and sugars until fluffy. Add vanilla and eggs, one at a time, and beat well. Blend in flour, baking soda, and salt. Stir in white chips and nuts. Drop by teaspoon onto ungreased cookie sheets. Bake for 10-12 minutes.
The trick to these is removing them just as they barely start to brown on top, but do the toothpick check before removing to make sure they are fully cooked. It took my oven 12 minutes exactly. They are the most delicious gf baked good I have ever made, taste like normal, soft and fluffy cookies.