Description
Soft, chewy, and bakery-style, these Vegan White Chocolate Macadamia Nut Cookies are loaded with creamy vegan white chocolate and buttery macadamia nuts. Made without eggs or dairy, they’re perfect for dessert, snacks, or special occasions—and can easily be adapted to be gluten-free.
Ingredients
🛒 Ingredients (makes about 12–14 cookies):
Dry Ingredients:
2 cups all-purpose flour (or gluten-free 1:1 baking flour)
½ teaspoon baking soda
¼ teaspoon salt
Wet Ingredients:
¾ cup vegan butter, softened
¾ cup brown sugar
¼ cup granulated sugar
¼ cup unsweetened plant-based milk (almond, soy, or oat)
1 tablespoon cornstarch (egg replacement)
1 teaspoon vanilla extract
Mix-ins:
¾ cup vegan white chocolate chips or chunks
½ cup macadamia nuts, roughly chopped
Instructions
📝 Instructions:
Step 1: Prep Dough
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a small bowl, whisk plant milk and cornstarch until smooth. Set aside.
Step 2: Mix Wet Ingredients
In a large bowl, cream vegan butter, brown sugar, and granulated sugar until light and fluffy.
Add the milk mixture and vanilla extract; mix well.
Step 3: Add Dry Ingredients
In another bowl, whisk flour, baking soda, and salt.
Gradually add dry ingredients to the wet mixture until just combined.
Fold in vegan white chocolate and macadamia nuts.
Step 4: Bake Cookies
Scoop dough onto the baking sheet, spacing cookies about 2 inches apart.
Bake for 10–12 minutes, until edges are lightly golden but centers remain soft.
Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Notes
- Chewier Cookies: Chill dough for 30 minutes before baking.
- Healthier Option: Use coconut sugar and reduce white chocolate slightly.
- Gluten-Free Version: Use certified gluten-free flour and chocolate.
- Storage: Store in an airtight container for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 30–35 minutes
- Category: Dessert / Cookies
- Method: Baked
- Cuisine: American