Go Back

Vegan White Chocolate Macadamia Nut Cookies

Delicious, chewy cookies that are crispy on the edges and soft in the center, featuring creamy white chocolate and crunchy macadamia nuts.
Print Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Vegan
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1/2 cup vegan butter, slightly softened
  • 3/4 cup light brown sugar, packed
  • 1/4 cup cane sugar
  • 1/4 cup almond milk
  • 2 tsp vanilla extract
Dry Ingredients
  • 1 and 3/4 cup all-purpose flour (or GF flour), measured correctly When doubling or tripling the recipe, ensure you measure flour correctly to get the best results!
  • 1 tsp baking soda
  • 1 tsp cornstarch
  • 1/2 tsp salt
Mix-Ins
  • 1 cup vegan white chocolate chips
  • 1 cup roasted salted macadamia nuts, chopped

Method
 

Preparation
  1. Preheat the oven to 350 degrees F. Line two large baking sheets with parchment paper to prevent sticking.
  2. In a large bowl, add vegan butter, granulated sugar, and brown sugar. Use a handheld or electric mixer to beat until light and fluffy (about 1-2 minutes).
  3. Add almond milk and vanilla extract. Beat again until well combined.
  4. Mix in all-purpose flour, baking soda, cornstarch, and salt until no dry spots remain.
  5. Fold in the macadamia nuts and white chocolate chips.
  6. Scoop the dough into balls and transfer them to the baking sheets.
  7. Bake for 12 minutes or until the edges are golden and the centers are still gooey.

Notes

Serve warm with dairy-free vanilla ice cream or create a dessert sandwich with two cookies and coconut whipped cream. Store in an airtight container for up to 5 days or freeze for up to 3 months.