This quick and easy vegan white chocolate macadamia nut cookies recipe comes together in under 30 minutes with 10 simple ingredients. They're soft, chewy, and gooey. No dairy and no eggs needed. These cookies can also be made gluten free.
Wondering how to make white chocolate macadamia nut cookies without eggs and butter? I'll show you how!
These macadamia cookies are easy to make and taste like the traditional treats!
Why you'll love this recipe
- Vegan white chocolate macadamia nut cookies are great for white chocolate lovers.
- They're a copycat of the beloved subway cookie! Can you just smell them now?!
- Macadamia nut cookies are popular around the holidays. They're fun and festive plus make for the ultimate vegan christmas cookie!
- These dairy free and egg free cookies are the perfect combination of sweet and salty.
Equipment
- Baking sheet: These baking sheets are sturdy and durable.
- Mixing bowls: Every kitchen needs a trusty set of mixing bowls.
- Measuring cups: These measuring cups are perfect for cooking or baking.
- Cookie scoop: This helps create uniform cookies!
- Cooling rack: I love this trusty nonstick cooling rack.
Ingredients
You don't need much to make these eggless, bakery style cookies!
- Flour: Use regular all-purpose flour.
- Cornstarch: This holds the cookies together and creates a tender texture.
- Baking soda: Helps fluff up the cookies and keeps them from overspreading. A must in eggless baking.
- Salt: Just a pinch to balance out the sweetness!
- Coconut oil: Use melted and cooled refined coconut oil. Unrefined coconut oil has a slightly coconut flavor, but refined has a neutral taste.
- Brown sugar: For sweetness and a soft and gooey interior. Coconut sugar can be used as a replacement.
- Non-dairy milk: I tend to use oat milk, almond milk, or coconut milk. Use any unflavored and unsweetened plant based milk.
- Vanilla extract: Using a quality vanilla extract lends warmth and enhances the other flavors.
- Dairy free white chocolate chips: There are many types of vegan white chocolate chips on the market. Use your favorite!
- Chopped macadamia nuts: I suggest using unsalted and raw macadamia nuts, but you can use any macadamias that you can find. They have a delicious soft crunchy bite.
Substitutions
Sweet white chocolate is often paired with buttery and creamy macadamia nuts, however cashews make a great replacement, if needed.
To make vegan and gluten free white chocolate macadamia nut cookies, use your favorite gluten free 1 to 1 flour substitute.
If you can't find white chips, use vegan chocolate chips instead.
No coconut oil? Replace with vegan butter!
How to make macadamia nut cookies from scratch
These cookies take about 20 minutes to come together, from start to finish!
Step 1: Make the cookie dough
Using two separate large mixing bowls, whisk together the dry ingredients and the wet ingredients. Stir together until just combined, then fold in the mini vegan white chocolate chips and chopped macadamia nuts.
Step 2: Roll into balls
Form a dozen balls from the cookie dough and place on a parchment paper lined baking sheet. Depending on the size, you may need to use a second baking sheet.
Step 3: Bake and let cool
Bake for 10-12 minutes, remove from oven, and let cool to room temperature on the baking sheet.
Serving suggestions
These cookies are perfect as a sweet afternoon snack, indulgent dessert, or served at any party or occasion.
Enjoy with a scoop of dairy free ice cream or serve alongside vegan eggnog for a tasty treat!
Recipe tips
- Chilling the cookie dough is not required, however if your oven is not preheated in time, pop the baking sheet in the fridge or freezer before baking. This will help provide a better shape and structure to the cookies.
- Feel free to add extra nuts or seeds to the cookie dough!
- The coconut oil should be ⅔ cup in its melted state. Using less will cause the cookies to be less soft and chewy. Using too much will result in a mess.
- For even baking, bake cookies on the middle rack in the oven.
- Do not overbake the cookies, as they continue to cook as they cool.
Storage
To store leftovers, place in an airtight container, ziplock bag, or cookie jar for 5-7 days. Extend their shelf life by storing in the refrigerator.
To freeze cookies, place in a ziplock freezer bag and store in the freezer for up to 3 months.
Frequently asked questions
You could try including dark chocolate chunks, dried cranberries, and other nuts!
Make sure you're measuring the coconut oil (or plant-based butter) accurately. If you use too much, these will spread out on the baking sheet. The end result will still be a tasty cookie but with lots of excess oil. Additionally, if you notice your cookies are spreading before baking, pop the baking sheet in the fridge for a few minutes to help the dough firm up.
Related
If you enjoy cookies, you'll love these vegan holiday dessert recipes too!
- Vegan Oatmeal Cookies
- Vegan Peanut Butter Cookies
- Vegan Edible Cookie Dough
- Easy Vegan Sugar Cookies
- Peppermint Chocolate Crinkle Cookies
- Vegan Pumpkin Cookies
- Vegan Blondies with Peanut Butter
- Coconut Date Bliss Balls
- Gingerbread Baked Oatmeal
- Christmas Cracker Toffee
Vegan White Chocolate Macadamia Nut Cookies
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 tablespoon cornstarch
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- ⅔ cup coconut oil melted & cooled
- ¾ cup brown sugar
- ¼ cup dairy-free milk
- ¼ teaspoon vanilla extract
Add-Ins
- ¼ cup vegan white chocolate chips
- ¼ cup chopped macadamia nuts
Instructions
- Preheat the oven to 350F and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the dry ingredients. In a separate bowl, whisk together the wet ingredients.
- Mix the wet ingredients into the dry ingredients until just combined. Fold in the white chocolate chips and macadamia nuts.
- Form 12 balls of cookie dough and place them on the prepared baking sheet.
- Bake for 10-12 minutes, until the edges just begin to turn golden. Remove from oven and let cool completely.
Video
Notes
- Flour: To make gluten free, use GF 1:1 flour.
- Milk: Use any unflavored and unsweetened dairy free milk.
- Coconut oil: I recommend refined coconut oil or vegan butter.
- Make sure to measuring the melted oil or butter accurately.
- If you notice your cookies are spreading before baking, place the baking sheet in the fridge or freezer for a few minutes to help the dough firm up.
- Don't over bake the cookies, as they'll continue to cook as they cool.
- Feel free to add extra nuts, seeds, or dried fruit.
- To store leftovers, place in an airtight container or cookie jar for 5-7 days. Extend their shelf life by storing in the refrigerator.
- To freeze cookies, place in a ziplock freezer bag and store in the freezer for up to 3 months.
Nutrition
Barbara G says
amazing cookies!!!
Jenna Urben says
Hi Barbara! Thank you so much for leaving a comment and rating, I'm so happy to hear you enjoyed the cookies.
Rc says
What brand of white chocolate is vegan?
Jenna Urben says
Enjoy Life 🙂 They're brand new!
Heather McTaggart says
A good dairy free cookie can be hard to find! These look amazing!
Jenna Urben says
Thanks so much, Heather!
Lindsay Aratari says
These sound so good! Love a good macadamia nut cookie!!!
Jenna Urben says
So good 🙂 Thanks, Lindsay!!