Vegan White Chocolate Macadamia Nut Cookies
These vegan white chocolate macadamia nut cookies have the right amount of sweetness and nuttiness to satisfy any sweet tooth! These really do taste sensational!
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Why you’ll love this recipe
- This crowd-pleasing cookie recipe is easy to make with simple ingredients.
- Great for sharing! They are loaded with dairy-free white chocolate chips and toasted macadamia nuts.
- They have a perfectly soft, chewy center that melts in your mouth. Be sure to bake them until they just set.
- They perfectly accompany a cup of coffee with friends.
Key Ingredient Notes
- All-purpose flour: Use unbleached if possible for better structure.
- Vegan butter or margarine: I’d recommend using stick or block butter softened slightly at room temperature before use. After a bit of experimentation, this consistently gives the best results.
- Granulated and light brown sugar: I like using both for cookies for optimum flavor and texture.
- Aquafaba (chickpea brine): This worked very well as a vegan egg alternative. See ‘Notes’ for more egg substitutes.
- Vegan white chocolate chips: Remember that white chocolate chips tend to melt more than other chocolate. You can apply some to the cookies just after baking for a nicer look. You can also use vegan white chocolate chunks for a more authentic bakery look.
- Macadamia nuts: You can use any macadamia nuts you have available. However, the flavor is more pronounced when roasted and salted. Chop them to a similar size to the chocolate chips or smaller.
How To Make Vegan White Chocolate Macadamia Nut Cookies
- In a large bowl, add the sugars and vegan butter and mix, ensuring no blobs of butter remain.
- Stir in the aquafaba, salt and vanilla. Gradually sift in the flour, baking soda and baking powder. Gently fold together until a slightly sticky dough is formed. Use a bit of plant-based milk if needed.
- Fold in the white chocolate chips and macadamia nuts.
- Cover the bowl and place it in the refrigerator for about an hour. The dough may also be stored overnight for more flavor development.
- Preheat the oven to 350°F (180°C).
- Portion the cookie dough onto a baking sheet lined with parchment paper.
- Moisten your palms slightly and roll each portion into a ball. Space them at least 2 inches apart on the baking sheet to give them room to spread.
- Place the tray on the oven’s middle shelf and bake for 10 to 12 minutes. They will look puffy and slightly underdone but will continue cooking on the cookie sheet.
- Remove the cookies from the oven and let them rest on the tray for at least 15 minutes.
Storage Tips
Allow the white chocolate macadamia nut cookies to cool completely before you store them. Either keep in an airtight container for up to four days or freeze to enjoy for up to 2 months.
If freezing, place in freezer bags, separating the cookies by wrapping them with plastic wrap or foil. Do this as soon as they’ve cooled. Just pop the container into your refrigerator or place it on the countertop overnight to thaw.
More Cookie Recipes
- Vegan White Chocolate Cranberry Cookies
- Vegan Funfetti Cookies
- Vegan M&M Cookies
- Vegan Carrot Cake Cookies
- Vegan Brown Sugar Cookies
- Vegan Lemon Crinkle Cookies
Vegan White Chocolate Macadamia Nut Cookies
These vegan white chocolate macadamia nut cookies have the right amount of sweetness and nuttiness to satisfy any sweet tooth!
Servings: 14 cookies
Calories: 270kcal
Ingredients
- 2 cups unbleached all-purpose flour spooned and leveled
- ½ cup vegan butter or margarine stick or block, not unsalted, softened at room temperature slightly
- ½ cup granulated cane sugar
- ½ cup light brown sugar packed
- 4 tablespoons aquafaba (chickpea brine) See notes for more egg substitutes
- ⅛ teaspoon salt
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ cup vegan white chocolate chips
- ½ cup macadamia nuts roasted, salted, chopped to about the size of the chips or smaller
Instructions
Make the dough
- In a large bowl, add the sugars and vegan butter. Mix by hand or with a mixer until creamy and lighter in color.½ cup vegan butter or margarine, ½ cup granulated cane sugar, ½ cup light brown sugar
- Stir in the aquafaba, salt and vanilla. Gradually sift in the flour, baking soda and baking powder. Gently fold together with a wooden spoon or spatula until combined and a slightly sticky dough is formed. Add 1 to 3 tablespoons of plant-based milk if needed.4 tablespoons aquafaba, ⅛ teaspoon salt, 2 teaspoons vanilla extract, 1 teaspoon baking powder, ½ teaspoon baking soda, 2 cups unbleached all-purpose flour
- Fold in the white chocolate chips and macadamia nuts.¾ cup vegan white chocolate chips, ½ cup macadamia nuts
- Cover the bowl and place it in the refrigerator for about 1 hour or until the dough gets firm. The dough may also be stored overnight for more flavor.
Bake the cookies
- Set a rack in the middle of the oven and preheat to 350°F (180°C).
- Using a #24 cookie scoop (about 3 tablespoons), make equal portions of cookie dough and place them on a baking sheet lined with parchment paper.
- Moisten your palms slightly and roll each portion into a ball. Space them at least 2 inches apart on the baking sheet.
- Place the tray in the oven and bake for 10 to 12 minutes or until the edges start to brown or the top just cracks. They will look puffy and slightly underdone but will continue to cook on the cookie sheet.
- Remove the cookies from the oven and let them rest for at least 15 minutes on the tray.
Notes
Another egg substitute: 1½ tbsp ground flaxseeds or chia seeds mixed with 5 tbsp (75 ml) warm water. Set aside for 5 minutes or until it cools and thickens to an egg-like consistency. Flax seeds will give the cookies a more speckled appearance.