Vegan White Chocolate Macadamia Nut Cookies
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.
Servings 12 cookies
Calories 256kcal
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
Substitutions
- 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.
