Vegan White Chocolate Macadamia Nut Cookies Recipe
These Vegan White Chocolate Macadamia Nut Cookies are a delicious plant-based treat featuring a soft, slightly gooey texture with the perfect balance of sweet vegan white chocolate chips and crunchy roasted salted macadamia nuts. Easy to make and baked to golden perfection, they are ideal for anyone craving a rich, dairy-free cookie experience.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 18 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
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 gluten-free flour), measured correctly
- 1 tsp baking soda
- 1 tsp cornstarch
- 1/2 tsp salt
Add-Ins
- 1 cup vegan white chocolate chips
- 1 cup roasted salted macadamia nuts, chopped
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper to prevent sticking and ensure even baking of the cookies.
- Cream Butter and Sugars: In a large mixing bowl, combine the slightly softened vegan butter with the light brown sugar and cane sugar. Using a handheld or electric mixer, beat the mixture for about 1-2 minutes until it becomes light and fluffy.
- Add Wet Ingredients: Pour in the almond milk and vanilla extract into the creamed butter and sugar mixture. Mix again briefly to combine everything evenly.
- Incorporate Dry Ingredients: Add the all-purpose flour, baking soda, cornstarch, and salt into the wet ingredients bowl. Mix just until the flour is fully incorporated, being careful not to overmix.
- Fold in Nuts and Chocolate: Gently fold in the chopped roasted salted macadamia nuts and the vegan white chocolate chips until evenly distributed throughout the dough.
- Shape Cookies: Scoop the cookie dough into individual balls using a spoon or cookie scoop. Place them spaced out on the prepared baking sheets to allow room for spreading.
- Bake: Bake the cookies in the preheated oven for about 12 minutes, or until the edges are light golden but the centers still look slightly underbaked and gooey.
- Cool and Set: Remove the cookies from the oven and allow them to cool on the baking sheets. They will deflate and firm up while cooling, resulting in a soft, chewy texture. Once cooled, enjoy your vegan white chocolate macadamia nut cookies!
Notes
- To scale the recipe 2X or 3X, be sure to measure the flour accurately using the spoon and level method to prevent the dough from becoming too dry or dense.
- This recipe can be made gluten-free by using a 1:1 gluten-free flour blend instead of all-purpose flour.
- For best texture, remove cookies from the oven while the centers appear slightly underbaked; they will firm up as they cool.
- Store cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.