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.

Course Dessert

Prep Time 10

Cook Time 10

Total Time 20

Servings cookies

Calories 256kcal

Author Jenna Urben

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.

Tips

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.

Storage

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