This post may contain affiliate links. See my disclosure policy.
Learn how to make the infamous Subway cookies using my easy copycat recipe! They use pantry staple ingredients and bake in 12 minutes. I made sure to include all of the signature flavors!
Need more surefire cookie recipes? Try my crispy peanut butter cookies, almond flour sugar cookies, or Biscoff cookies next.
Table of Contents
Being the self-proclaimed ‘cookie guy’ in my family, it may be ironic that my favorite cookie comes from a chain sandwich shop. Am I embarrassed by this fact? Not in the slightest.
While most know Subway for their footlong sandwiches, the cookies are the lowkey banger. They come in a variety of flavors, though my family swears the white chip macadamia nut cookie is the best!
Why I love this recipe
- No eggs and no butter. For being such a soft, buttery cookie, they literally use pantry staples…and affordable ones at there (have you seen the price of eggs and butter these days?).
- Freezer-friendly dough. I made sure that the dough froze well and that the cookies would turn out just as good as fresh.
- All of the signature flavors. I’m a diehard white chocolate macadamia person, but of course, I had to recreate ALL of the classic flavors.
Key Ingredients
- White and brown sugar. I used both sugars because the white sugar keeps the edges crispy, while the brown sugar keeps the center soft and chewy.
- Canola oil. Use any neutral-flavored cooking oil, including coconut oil and vegetable oil.
- Milk. I used unsweetened almond milk.
- Vanilla extract. A must for a good cookie or dessert recipe!
- All-purpose flour. Sifted to remove any clumps. Use gluten-free flour if needed, but make sure it has xanthan gum.
- Baking powder and baking soda. I used both so it leavens the cookies, helping them to rise and spread well.
- Salt. Brings out the sweetness of the cookies.
- White chocolate chips. Use good quality white chocolate chips, as I’ve found that sometimes they can be a little waxy.
- Macadamia nuts. Adds some crunch and pairs beautifully with the white chocolate. Roughly chop the nuts so they mix well into the cookie dough.
How to make Subway cookies
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Mix wet and dry ingredients. Sift the flour, baking powder, baking soda, and salt into a large mixing bowl. Combine both sugars, oil, milk, and vanilla in a second bowl.
Combine. Stir the dry ingredients into the wet, then fold in the mix-ins. Cover and chill.
Shape. Preheat the oven and line a baking sheet with parchment paper. Using a cookie scoop, scoop the dough and place it on the lined baking sheet.
Bake. Bake until they’re firm around the edges, then let them cool before enjoying.
Arman’s recipe tips
- Be careful not to overbake. They’ll continue to cook briefly before they cool down, so pull them from the oven when the edges just barely lift from the baking tray.
- Refrigerate that dough! I know it sounds like a pain but trust the process. By chilling the dough, you get plump, chewy cookies, as opposed to flat and overly crisp cookies.
- Make them diet friendlty. Make my keto white chocolate macadamia nut cookies or vegan white chocolate macadamia nut cookies!
Variations
As mentioned earlier, my base recipe can be adapted to all the popular cookie options at Subway.
- Subway chocolate chip cookies. Add 1 cup of chocolate chips.
- Oatmeal raisin. Fold in 1/4 cup of rolled oats and 1/2 cup raisins.
- Raspberry cheesecake. Add 1/2 cup fresh raspberries and 1/4 cup softened cream cheese.
- Double chocolate chip. Add 1/2 cup of cocoa powder and 1 cup of chocolate and white chocolate chips.
Frequently asked questions
Subway’s cookies are superior because of their soft texture and buttery sweet flavor.
Yes, all cookies can go bad, and since Subway’s cookies contain eggs, they should be good for up to two months in the refrigerator.
Subway Cookies (5 Flavors)
Video
Ingredients
- 1 3/4 cup all purpose flour
- 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 canola, vegetable, etc.
- 1/4 cup milk I used almond milk
- 1/2 teaspoon vanilla extract
- 1/2 cup white chocolate chips
- 1/4 cup macadamia nuts chopped
Instructions
- Preheat the oven to 180C/350F. Line a large baking sheet with parchment paper.
- In a large mixing bowl, sift together the flour, baking powder, and baking soda, and set aside. Add the salt.
- In a separate bowl, add the white sugar, brown sugar, and oil, and whisk together. Add the milk and vanilla extract.
- Gently add the dry ingredients to the wet ingredients and mix well. Fold through the chocolate chips and macadamia nuts. For thicker cookies, cover the bowl and refrigerate for an hour.
- 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.
Notes
Nutrition
More copycat desserts
Originally updated May 2022, updated and republished December 2024
I was making them (putting almonds) but they were too hard. Maybe I baked for too long?
Hello, thank you for the recipe. Should the nuts be roasted or raw? Salted or unsalted?
Unsalted 🙂
Best subway cookies dupe ever.
Roasted?
These are SO good!
I’ve made these twice following the recipe exactly, mine don’t spread flat like your photo of the finished product. And in the method you say to refrigerate so they don’t go flat. So I’m confused on what they are actually supposed to look like lol, flat or no??? They still tasted good but they were thick and not like subway cookies.
Hi Lauren- Will fix it, it should be pressed down before baking 🙂
Hey, I know it has been a long time since you posted this amazing recipe but I have two questions.
My cookies aren’t spreading so I had to remove them halfway through and press each center with a spoon. My dad also says they taste undercooked.
How are the inside of these cookies supposed to look like?(reference would be a big help)
How do you make the cookies spread, do you pre-spread it or just put dough balls?
Also I just wanted to say I’m 14 and I was just going through your site and I just wanted you to know that this is really wonderful for a vegetarian (also) trying to learn cooking. It is really wonderful how you have made the site with veg options also!! Thank you so much!!!!!!!(please answer my questions too, I can’t wait to remake this!!) -a girl from dubai
Hi Samy! You can press down the dough before baking them if you prefer thinner cookies. These cookies are soft and chewy so may taste a little undercooked but that is how they are supposed to be 🙂 Feel free to cook them longer for crispier cookiers.
Hey! Can I use margarine instead of oil?
You could try! I haven’t done that myself, personally!
I did and they turned out great!
Absolutely fantastic! Best recipe by far, super simple, vegan friendly and the taste is amazing.
Thanks!
would it work if i subsituted the macidamia nuts for pistashios or almonds
Yes that should be fine!
These were incredible!!!
Okay, these are BETTER than Subway cookies.
love it!
I just made these today and they were great!
I live in Germany so it’s kinda hard to come by the soft kind of brown sugar so I wanted to “make” some with molasses … But I was out of molasses… So I used honey instead.
Then I also didn’t have white chocolate nor macadamia nuts (or any kind of nut really…. It’s Sunday 🥹 so I can’t go get groceries) so I chopped up some dark chocolate and Reese’s pieces.
Though I’ve made some modifications to the recipe everything worked out in the end as the cookies turned out amazing!