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Learn how to make the famous Subway cookies using this copycat recipe! Made with simple ingredients, they take just 12 minutes to bake and come with 6 flavor options.
It’s ironic that my favorite cookie comes from a sandwich shop.
If you’ve never tried one of Subway’s famous cookies, you haven’t lived. They come in multiple flavors, like chocolate chip and raspberry cheesecake. However, my favorite is their white chocolate and macadamia nut.
I love it so much, I’ve made a copycat version of it.
Why you’ll love this Subway cookie recipe
- No eggs or butter. For such a buttery cookie, you’d be surprised neither of those ingredients are required. They are perfect for a vegan or dairy free diet!
- Made in one bowl. No mixers or kitchen gadgets required.
- Freezer friendly dough. Freeze the dough up to two months in advance!
- Easily made gluten free. Swap out the flour for a gluten free blend.
What I love about this recipe is that the base works for over five cookie flavors! While the original recipe is for the white chocolate and macadamia nut cookies, you can easily switch it up!
How to make Subway cookies
The Ingredients.
- White and Brown Sugar- White sugar keeps the edges crispy, whereas brown sugar keeps the center soft and chewy.
- Canola oil- 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.
The Instructions.
Make the dough: Start by mixing 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.
Refrigerate the dough: Cover the cookie dough and refrigerate for 1 hour
Bake the cookies: Bake the cookies for 10-12 minutes, or until the edges are just firm to touch.
Cool and enjoy: 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.
Subway cookie calories
There are between 186 to 232 calories in each subway cookie, depending on the flavor.
Expert tips for success
- Do not over-bake 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.
Flavor variations
For the following flavors, swap out the white chocolate chips and macadamia nuts and instead, make the following changes-
- Chocolate chip– Add 1 cup of chocolate chips.
- Oatmeal raisin– Fold through 1/4 cup of rolled oats and 1/2 cup raisins.
- Raspberry cheesecake– Add 1/2 cup fresh raspberries and 1/4 cup of softened cream cheese.
- Double chocolate chip– Add 1/2 cup of cocoa powder and 1 cup of chocolate and white chocolate chips.
- Peanut butter– Make these peanut butter cookies.
Storing and freezing instructions
- 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 cookie recipes to try
Frequently Asked Questions
Subway cookies are super popular because of their delicious sweet and buttery flavor and perfect texture.
The white chocolate and macadamia nut cookies are the most popular cookie at Subway.
Swap out the sugar for a brown sugar substitute and use sugar free white chocolate chips.
Try keto white chocolate macadamia nut cookies or chocolate chip cookies instead.
Subway Cookies (6 Flavors!)
Ingredients
- 1 3/4 cup all purpose flour gluten free, if needed
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/3 cup white sugar
- 1/2 cup + 2 tablespoons brown sugar
- 1/4 teaspoon salt
- 1/3 cup + 2 tablespoons oil of choice canola, vegetable, etc.
- 1/4 cup milk of choice I used almond milk
- 1/2 teaspoon vanilla extract
- 1/2 cup white chocolate chips dairy free, if needed
- 1/4 cup macadamia nuts chopped
Instructions
- In a large mixing bowl, sift together your flour, baking powder, and baking soda, and set aside. Add your salt.
- 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.
Thank you! I can’t wait to make these, I love subway macadamia-cookies.
Would you know the calories without the chocolate chips by any chance?
I don’t but you are welcome to calculate it yourself using myfitnesspal or similar 🙂
Wow I’m actually surprised by how good these turned out. I thought it wouldn’t work because most cookie recipes don’t call for milk, and mainly use milk powder instead. I didn’t want to go out an buy milk powder so I made this recipe and it was exactly what I wanted!
looking forward to trying this recipe. my only question is, what type of macadamia nuts did you use? all i can find are roasted salted nuts in my local area. i dont want the salt and roasted flavors to affect the taste of the cookies. hopefully (even though its been 9 years since the recipe was posted) i’ll hear back from you soon so i can get the nuts and try this recipe. 🙂 have an awesome day!
I love unsalted macadamia nuts 🙂
I’ve made these with regular flour and Bobs 1:1 GF blend and they’ve been fabulous both ways. This is my FAVOURITE vegan cookie recipe and my non-vegan friends have no clue it’s not vegan! Thank you for such a great recipe!
Amazing!! The best, easiest and fastest choc chip cookies. Everyone who tries them immediately asks for the recipe.
This looks amazing! I only have self-raising flour in my pantry, is it possible to use that instead? How much of it would I need instead of the all-purpose flour, baking power and baking soda? x
Not for this, sorry!
Please delete my comments. I posted this on the wrong recipe. This recipe does taste like Subway.
Best cookies ever!! 😍
Looks great, really want to try. Can you share the recipe in grams/ml pls. Cups never work for me. TIA
Hi Shelly- try this https://thebigmansworld.com/how-many-grams-in-a-cup/
Honestly I made these with high hopes and was very impressed!
They are soft fluffy and delicious
Thanks for the feedback, John!
I have been trying for years to find cookies that are gooey, soft, and stay that way. They dont just turn to stone an hour later.
These cookies were so good! But mine did not melt into gooey softness. They puffed to about 1/3″ and they turned hard first.
So I tried the recipe again. Instead of whole milk, tried almond milk. Nope. Tried whipping cream. Nope. Reduced to 1.5 cups flour. Nope.
If Ive learned anything while having an Australian partner, it is that kangaroos do not make good boxing partners and that a lot of Australia is much more humid than dry, west Texas. So the next batch will be 1.5 cups flour and almond milk but I will be leaving a dish of water on the bottom rack of the oven during the preheat and baking processes.
Man… I just want to find a cookie recipe that turns out like it’s photos. 😭
Hi Kat! Did you overbake the cookies? These should be removed from the oven when they are ‘just’ done (sometimes gooey looking) and they firm up around the edges beautifully 🙂
I am about to make this, but I noticed that it has no egg in it. Is that really how it is? I’ve never made a cookie without egg in it. I’m just checking.
Would this dough work for the chocolate chip, or snickerdoodle cookie too? Has anyone tried it?