My vegan white chocolate chip macadamia nut cookies are pure bliss in every bite! Soft, buttery, and irresistibly chewy, they’re studded with crunchy macadamias and white chocolate chips, and perfect for cookie swaps, gatherings, or whenever you want to treat yourself.
White chocolate macadamia nut cookies have been on my radar for ages! Back when I worked in an office sandwiched between a Panera and a Subway, my coworkers would rave about the ones they’d pick up for lunch. I’ve wanted to try one ever since.
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So of course, I had to create a vegan version. White chocolate isn’t usually my favorite, but I love it in my white chocolate chip lemon cookies, and it turns out it’s just as dreamy in another sweet, chewy cookie. The combo of creamy vegan white chocolate and crunchy, buttery macadamias is pure magic.
I finally get what all the fuss is about. Give this recipe a try and so will you!
Ingredients You’ll Need
Below you’ll find a list of ingredients in this recipe, with notes and substitutions. Scroll all the way to the bottom of the post to see the full recipe, including the amount of each ingredient.
Non-dairy milk. You can use soy milk, almond milk, oat milk, or whatever variety you normally drink. Just make sure it’s unsweetened and unflavored. Read my guide to dairy-free milks if you’re not sure which type to go with!
Ground flaxseed. You’ll be combining these with the non-dairy milk to make a flax egg, which is an excellent egg substitute for baking.
Flour. I’ve only tried this recipe with all-purpose wheat flour, so that’s the only variety I can promise good results with!
Cornstarch.
Baking soda.
Cinnamon. The recipe calls for just a tiny bit, and it’s optional, but trust me, it will take the flavor of your cookies over the top!
Salt.
Vegan butter. Look for brands like Earth Balance or Miyoko’s in the refrigerator case of your grocery store, right near the regular butter.
Sugar. Using organic sugar will ensure the recipe stays vegan. Conventional sugar is often processed using animal bone char.
Brown sugar. This also should be organic.
Vanilla extract.
Vegan white chocolate chips. There are a handful of brands of vegan white chocolate chips available these days. King David, Enjoy Life, and Pascha are just a few!
Macadamia nuts. They’re pricey, but worth it. Trader Joe’s and Costco probably have the best prices. If you have any leftover, try them in my vegan poke bowls!
How They’re Made
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe!
Step 1: Make the flax egg. Stir your non-dairy milk and ground flaxseeds together in a large bowl. Set it aside for a few minutes, to let the mixture gel.
Step 2: Combine dry ingredients. Whisk the flour, cornstarch, baking soda, cinnamon (if using), and salt together in a large bowl. Now set this aside.
Step 3: Cream the wet ingredients. Add the butter, sugars, and vanilla to the bowl with the flax egg, then use an electric mixer to beat everything together at high speed, until fluffy.
Step 4: Add the dry ingredients. Sprinkle the dry mixture in, a bit at a time. Beat each addition in using the mixer at low speed.
Step 5: Add stir-ins. Mix in your vegan white chocolate chips and macadamia nuts by hand.
Step 6: Chill the dough. Roll it into a ball, wrap it in plastic, and stick it in the fridge for two hours.
Steps 7, 8 & 9. Shape and bake. Preheat your oven, line your baking sheets with parchment paper, then shape those cookies. You’ll want balls that have about two tablespoons of dough each. Pop them into the oven to bake.
Step 10: Cool. Let them cool for a few minutes on the baking sheets, on cooling racks. Once they feel set, you can transfer them directly to the racks to finish cooling. They’ll firm up as they do!
Your vegan white chocolate macadamia nut cookies are ready! Try not to eat the whole batch at once. Just try!
Frequently Asked Questions
I don’t recommend it. If you do, your cookies will spread out a LOT, and will turn out kind of sad and thin. They’ll taste good, though!
Yep! You can chill it for up to twenty-four hours if you’d like, but if you do, let it sit outside of the fridge for ten to twenty minutes before shaping your cookies.
Your cookies will keep in an airtight container at room temperature for about two weeks, or in the fridge for about three months.
You can try swapping out the flour with an all-purpose gluten-free flour blend. No promises, though — I think it will work, but haven’t tried!
More Vegan Cookie Recipes
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Vegan White Chocolate Chip Macadamia Nut Cookies
My vegan white chocolate chip macadamia nut cookies are pure bliss in every bite! Soft, buttery, and irresistibly chewy, they’re studded with crunchy macadamias and white chocolate chips, and perfect for cookie swaps, gatherings, or whenever you want to treat yourself.
Ingredients
Instructions
Stir the milk and ground flaxseed together in a large mixing bowl. Set it aside for now. It will need to sit for at least 5 minutes, to gel.
While the flax mixture sits, whisk the flour, cornstarch, baking soda, cinnamon, and salt together in a large bowl.
Add the butter, sugar, brown sugar, and vanilla to the bowl containing the flax mixture. Using an electric mixer at high speed, cream the ingredients together for one minute, until well mixed and slightly fluffy.
Using the mixer at low speed, begin beating the flour mixture into the butter mixture, adding about a third at a time and completely beating in each addition before adding more.
Use a spoon or spatula to fold the white chocolate chips and macadamia nuts into the dough.
Shape the dough into a large ball and wrap it tightly in plastic. Chill the dough for 2 hours.
Preheat the oven to 350°F and line a couple baking sheets with parchment paper.
Drop the dough in rounded dollops, about 2 tablespoons each, onto the prepared baking sheets, leaving about an inch and a half between them.
Bake the cookies until they’ve spread out and puffed up a bit, but are still very soft, 10 to 12 minutes — they will seem a bit undercooked, but will firm up as they cool.
Transfer the baking sheets to cooling racks. Let the cookies cool for 5 to 10 minutes on the baking sheets, until they seem set. Remove them from the baking sheets and transfer them directly to the cooling racks to finish cooling.
Nutrition
Serving: 1cookie | Calories: 126kcal | Carbohydrates: 16g | Protein: 1g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 1mg | Sodium: 87mg | Potassium: 39mg | Fiber: 1g | Sugar: 10g | Vitamin A: 155IU | Vitamin C: 0.1mg | Calcium: 17mg | Iron: 0.5mg
