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These vegan white chocolate macadamia nut cookies are soft, chewy, and loaded with plenty of white chocolate chips and nuts! No dairy and no eggs needed, they are made in one bowl and ready in under 12 minutes!
Vegan white chocolate macadamia nut cookies
When it comes to the best vegan cookies, my favorite recipes to make are chocolate cookies, brown butter chocolate chip cookies, and these vegan white chocolate macadamia nut cookies.
If I could pick one kind of cookie to enjoy for the rest of my life, it would have to be one that combines white chocolate and macadamia nuts. This combination is truly in a class of its own and if I’m ever out and see this flavor combination on offer, you can bet your bottom dollar I’ll be indulging in one.
Since cutting eggs and dairy from my diet, I’ve had to find a suitable solution. Fortunately, most grocery stores now carry fabulous vegan white chocolate chips, some that I think taste better than dairy ones! Obviously, making my very favorite cookie with them was first on the agenda!
I’ve been meaning to share a vegan white chocolate macadamia nut cookie recipe for quite some time. They are easily one of my favorite cookies to make whenever I have extra vegan white chocolate chips leftover or an excuse to buy an extra pack! Now, these cookies may look incredibly fancy but I promise you they are so easy to make and require minimal prep.
No eggs, no butter, and no chill time are needed, but you’d never tell. The texture of the cookies is crisp around the edges, yet soft and chewy in the middle. They are sweet and bursting with white chocolate chips and plenty of buttery macadamia nuts.
I had some friends over for coffee the other day and served them these cookies and NO ONE believed me when I told them they were vegan- They thought it had to contain some form of dairy!
How do you make vegan macadamia nut cookies?
The Ingredients
- All purpose flour– Also known as plain flour or white flour. Be sure to sift it very well, to ensure there are no clumps throughout.
- Cornstarch– Holds the cookies together better, and yields crisper edges.
- Baking soda– Helps the cookies from overspreading.
- Salt– Balances all the ingredients and brings out the sweetness of the other ingredients.
- Coconut oil– Melted and slightly cooled. Use refined coconut oil to ensure there is no coconut flavor whatsoever.
- Brown sugar– I prefer using brown sugar over white, as it yields a more soft and gooey middle. Dark brown sugar works too, but your cookies will be darker in color.
- Milk of choice– I used unsweetened almond milk, but any plant based milk works.
- Vanilla extract– A must for any good vegan cookie!
- Vegan white chocolate chips– The key ingredient! Reserve a handful to top the cookies with, for aesthetic purposes.
- Macadamia nuts– Unsalted and raw macadamia nuts, roughly chopped.
The Instructions
Start by adding the flour, cornstarch, baking soda, and salt into a large mixing bowl and set aside. Next, in a separate bowl, whisk together the melted coconut oil with the brown sugar until glossy. Whisk in the milk and vanilla extract until combined. Gently add in the dry ingredients and mix until just combined. Using a rubber spatula, fold through the white chocolate chips and macadamia nuts.
Now, using your hands, form 12 balls of cookie dough and place them on a cookie sheet lined with parchment paper. Bake the cookies at 180C/350F for 9-11 minutes, or until the edges just look done. Remove the cookies from the oven and let them cool completely on the sheet.
How do you cut macadamias for cookies?
I recommend buying whole macadamia nuts from the bulk bin or health food store as opposed to pre-packaged ones. This means is often much cheaper, and you don’t have to be left with an entire bag.
Macadamia nuts usually come whole, so for the cookies, it’s best to cut them up. To easily cut macadamia nut cookies, use a sharp knife and slice each macadamia through the center. You’ll be left with half-moon-shaped macadamia nuts.
Tips to make the best cookies
- Do not overbake the cookies as they continue to cook as they are cooling down.
- Your coconut oil should be 2/3 cup in its melted state, not solid state. Underestimating it will cause the cookies to be less chewy in the middle.
- Feel free to add extra nuts, seeds, or dried fruit to the dough.
Storing and freezing vegan white chocolate cookies
- To store: Cookies will keep fresh at room temperature, covered, for up to 2 weeks. I like to keep them in a cookie jar.
- To freeze: Place leftover cookies in a ziplock bag and store them in the freezer for up to 6 months.
More vegan cookie recipes to try
- Chocolate chip cookies
- Oatmeal chocolate chip cookies
- Monster cookies
- Flourless cookies
- Peanut butter cookies
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.
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!)