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My vegan white chocolate macadamia cookies are soft, chewy, and chock-full of crunchy macadamia nuts and gooey white chocolate chips. My family couldn’t believe they were vegan!
We love coming up with vegan cookie recipes, and if you do too, try my vegan chocolate chip cookies, vegan Christmas cookies, or vegan shortbread cookies next!
Table of Contents
White chocolate and macadamia nut is the most underrated classic cookie flavor, in my opinion. It also just so happens to be one of my family’s favorites. I think they first became obsessed after trying Subway’s cookies!
We love it because the white chocolate chips add a smooth, buttery, chocolatey taste that perfectly complements the salty and crunchy nuts. Once I mastered a low-carb macadamia nut cookie, I knew I had to create a vegan white chocolate macadamia nut cookie recipe next!
Why I love this recipe
- No niche ingredients. The only ‘vegan’ ingredient is the white chocolate chips.
- Freezer-friendly. Store the dough to bake the cookies later or store extra cookies so they stay fresher for longer. I have a bag of cookie dough balls in my freezer right now!
- They bake in 12 minutes. And no, you don’t have to chill the dough first!
Key ingredients
- All-purpose flour. I tried other types of flour, and the texture remained the same. I prefer AP flour because it’s the most convenient.
- Cornstarch. Holds the cookies together and enhances the texture.
- Baking soda. Keeps the cookies from overspreading. Don’t use baking powder, as it won’t have the same effect.
- Salt. Just a pinch balances out the other ingredients.
- Coconut oil. My preferred butter alternative. It will need to be melted and slightly cooled. Alternatively, you can use equal portions of vegan butter (from a block, not a buttery spread).
- Brown sugar. I prefer brown sugar over white, as it yields a softer middle. Dark brown sugar works, too, but your cookies will be darker.
- Milk. I used unsweetened almond milk.
- Vanilla extract. A must for any good cookie!
- Vegan white chocolate chips. The key ingredient! Reserve a handful to top the cookies with for aesthetics.
- Macadamia nuts. I used unsalted and raw macadamia nuts, roughly chopped.
How to make vegan white chocolate macadamia nut 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.
Step 1- Prep. Preheat the oven and line a baking sheet with parchment paper.
Step 2- Mix. Combine the dry ingredients in one bowl and the wet ingredients in a separate bowl. Gently add the dry to the wet, mix until smooth, then fold in the chocolate chips and nuts.
Step 3- Shape and bake. Shape 12 cookie dough balls and place them on the baking sheet. Bake until they’re golden and slightly crisp around the edges.
Arman’s recipe tips
- Use an electric mixer. I prefer mixing by hand for the most part, but when I’m short on time, I like to break out the mixer.
- Measure the coconut oil in its melted state. If you measure it in its dry state, there won’t be enough oil, and the cookies will be less chewy.
- Want thicker, chewier cookies? Chill the dough for up to one hour before shaping and baking.
- Let them cool on the baking sheet first. When I remove the cookies from the oven, I leave them alone for 5-10 minutes before moving them to a cooling rack. This way, they’re less likely to break.
Vegan White Chocolate Macadamia Nut Cookies
Ingredients
- 1 1/2 cups all purpose flour
- 1 tablespoon cornstarch
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2/3 cup coconut oil melted
- 3/4 cup brown sugar
- 1/4 cup milk of choice I used unsweetened almond milk
- 1/2 teaspoon vanilla extract
- 3/4 cup vegan white chocolate chips
- 1/2 cup macadamia nuts roughly chopped
Instructions
- Preheat the oven to 180C/350F. Line a large baking sheet with parchment paper and set aside.
- In a large mixing bowl, add your flour, cornstarch, baking soda, and salt, and set aside. In a separate bowl, whisk together the coconut oil and brown sugar until glossy. Add the milk and vanilla extract and whisk until combined.
- Gently mix in the dry ingredients until just combined. Fold through the white chocolate chips and macadamia nuts.
- Using your hands, form 12 balls of cookie dough and place them on the lined sheet. Bake the cookies for 9-11 minutes, or until the edges just begin to go golden.
- Remove the cookies from the oven and let them cool on the sheet completely.
Notes
Nutrition
More egg and dairy-free desserts to try
- Vegan brownies
- Vegan chocolate cake
- Vegan blondies
- Vegan cookie dough
- Or any of these vegan desserts
I’m hoping to make these for my vegan friend in a couple days. Can I substitute vegan butter for the coconut oil? If so, should I melt it beforehand?
These were lacking something for me. When I followed the recipe perfectly, it was like a pancake batter. And yes, I measured everything right! So I added about 2 tbsp flour and then put in the fridge to let it harden a bit.
I really prefer not super sweet cookies but these were a bit cakier and also not sweet enough for how I remember white choc chip cookies being.
I think maybe more sugar next time? Not sure.
These were super delicious. Made them last night for my husband and he loved them! It had a light crisp texture on the outside and soft with n the inside. Thanks for sharing!
As another commenter said, the dough is way too wet. I added quite a bit more flour and chilled the dough for 30 mins and they came out pretty nice. I was worried they’d liquify in the oven but they were fine. A bit of extra salt is needed as well. Flavour is great!
thank you for confirming! that makes this great tasting cookie even MORE exciting! Also, I must have a very small cookie scoop, because I got 30 cookies!!!! Instead of the 18 you said it should make! Which means each of my cookies will be smaller than yours, and therefore even LOWER net carbs per cookie! wahoo! Thank you again for a dairy-free and nut-free recipe! Keep them coming!
12 g carbs – 6 g fiber = 6 g net carbs is what you show… but don’t you need to deduct sugar alcohols too for actual final net carbs? I think it will be lower…
Hi Alana! Sorry, these are 2 grams net carbs per cookie!
They were good. I used almond butter. Very satisfying and very sweet. I’d recommend trying the recipe.
Oops typo 😒 can’t wait TO try these!
Yay! Thanks Arman 😁 Can’t wait you try these!
Amazing! Just made three batches!
The photos show what looks like regular chocolate chips or chunks in the cookies…..dark spots in the photos, yet no brown chocolates chips or chunks are in the ingredients. What’s going on?
I added a handful to the batter, you can add some if you want (the flavour was abit overpowering!)