Subway Cookies are soft and chewy cookies studded with white chocolate chips and macadamia nuts. Inspired by Subway white chocolate macadamia nut cookies, they are perfect to add to your cookie baking rotation!
When the first Subway store opened in Australia, I was one of their most loyal fans. I had a weekly routine of finishing Saturday language school, and heading with my dad to Subway for lunch. I used to scoff down whichever sandwich I’d picked that day, purely so I could nosedive into their famous cookies. In my opinion, Subway truly makes the BEST cookies ever.
Their meal deal always came with a cookie, and I’d always bribe my dad to give me his. There was something magical about Subway cookies- Crispy edges, soft centers, and loaded with whatever flavor you chose.
I always chose the white chocolate macadamia ones, and to this day, they remain my favorite cookie ever.
As such, I HAD to make my own Subway cookie recipe.
After many, many trials, I perfected it, and have my own copycat version. It has the exact same texture and flavor of the famous Subway ones, but personally, I think my version is better- You don’t need any eggs or dairy for them, and they take just 12 minutes.
How do you make Subway Cookies
No fancy kitchen mixers or hard to find ingredients needed- Just a mixing bowl! The hard part is waiting for the dough to chill, but I promise you it is worth it!
- White and Brown Sugar– White sugar keeps the edges crispy, whereas brown sugar keeps the center soft and chewy.
- Oil of choice– Either canola oil or vegetable oil, as they are neutral tasting. If you’d like to use butter or vegan butter, you are free to use that too.
- Milk of choice– Any milk of choice will work, like almond, soy, or any other milk.
- Vanilla Extract– A must for good cookie or dessert recipe! I love how it gives the cookies a subtle vanilla flavor.
- All Purpose Flour– Sift your flour before using it, to ensure no clumps remain. I used gluten free all purpose flour, to keep it gluten free.
- Baking Powder and Baking Soda- Leavens out the cookies, gives them a little rise, and allows them to spread well.
- Salt– Brings out the sweetness of the cookies.
- White Chocolate Chips– Use good quality white chocolate chips, as sometimes they can be a little waxy.
- Macadamia Nuts– Adds some crunch and pairs beautifully with the white chocolate. Roughly chop the nuts, to mix well into the cookie dough.
Start by mixing together your sugars, oil, milk, and vanilla extract, until combined and glossy. Add in your dry ingredients and mix until well combined. Using a rubber spatula, fold through your white chocolate chips and macadamia nuts. Cover the cookie dough and refrigerate for 1 hour. After the dough has chilled, form 12 balls of dough and place on a lined baking sheet. Bake the cookies at 180C/350F for 10-12 minutes. Remove from the oven and let cool on the baking sheet for 10 minutes, before carefully transferring to a wire rack to cool completely.
Can I freeze the cookie dough?
Yes, you can freeze the raw cookie dough and bake it at a later time.
Once you’ve prepared your cookie dough, form a large ball, and cover it completely with plastic wrap. Place it in the freezer for up to 2 months. When ready to bake with it, let it sit at room temperature until chilled, but durable.
Can I make these cookies sugar free?
Yes, if you’d like to make these sugar free, make the following substitutions-
- White sugar– Use either erythritol or monk fruit sweetener. You can also use any baking stevia.
- Brown sugar– Either use more erythritol, or use sugar free brown sugar.
- Chocolate Chips– Use sugar free white chocolate chips or a chopped up sugar free white chocolate bar.
Tips to make the best Subway Cookies
- Do not overbake the cookies, as you want them to have the slightly crisp edges and gooey centers.
- You must refrigerate the dough, otherwise, your cookies will be flat and spread considerably.
- Reserve some white chocolate chips to top the cookies with, for aesthetic purposes.
- Be careful when transferring the cookies to the cooling rack, as they will be very fragile.
Storing and Freezing Cookies
- To store: Leftover cookies will keep at room temperature, in a sealed container, for up to 2 weeks. You can also refrigerate them to keep them longer.
- To freeze: Cookies are freezer friendly and can be stored in the freezer, for up to 6 months. I like using a ziplock bag or a shallow container.
More delicious cookie recipes to try
- Peanut Butter Cookies
- Almond Butter Cookies
- Cashew Butter Cookies
- Keto Chocolate Chip Cookies
- Vegan Chocolate Chip Cookies
Copycat Subway White Chocolate Macadamia Cookies
- 1 3/4 cup all purpose flour gluten free, if needed
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/3 cup white sugar * see notes
- 1/2 cup + 2 tablespoons brown sugar * see notes
- 1/4 tsp salt
- 1/3 cup + 2 tablespoons oil of choice canola, vegetable, etc.
- 1/4 cup milk of choice I used almond milk
- 1/2 tsp vanilla extract
- 1/2 cup white chocolate chips dairy free, if needed
- 1/4 cup macadamia nuts chopped
- In a large mixing bowl, sift together your flour, baking powder, and baking soda, and set aside. Add your salt.
- In a large mixing bowl, sift the flour, baking soda and sea salt and mix to combine.
- In a separate bowl, add the white sugar, brown sugar, and oil, and whisk together. Add your milk and vanilla extract.
- Gently add the dry ingredients into the wet ingredients, and mix well. Fold through your chocolate chips and macadamia nuts. Cover the bowl, and refrigerate for an hour.
- Preheat the oven to 180C/350F. Line a large baking sheet with parchment paper.
- Remove the cookie dough from the refrigerator. Using your hands, form 12 balls of dough. Place the balls of dough onto the lined baking sheet, 1-2 inches apart. Bake the cookies for 10-12 minutes.
- Remove from oven and allow to cool on the pan for 10 minutes, before transferring to a wire rack to cool completely.