Copycat Subway White Chocolate Macadamia Cookies

Servings 12
Author Arman @ thebigmansworld


  • 1 cup flour of choice I used wholewheat and a gluten free blend
  • 2/3 cups coconut sugar can sub for brown or white sugar
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 1 large egg
  • 1 T vanilla extract
  • 1/4 cup salted butter melted
  • 1/3 cup macadamia nuts roughly chopped
  • 1/3 cup white chocolate roughly chopped


  • Preheat the oven to 180 degrees Celsius. Line a cookie sheet with baking paper and set aside.
  • In a large mixing bowl, sift the flour, baking soda and sea salt and mix to combine.
  • In a separate bowl, add the melted butter with the sugar and mix very well. Add the egg and vanilla extract and stir until fully incorporated.
  • Add the dry mixture to the wet mixture and mix well. Stir through the macadamia nuts and white chocolate chunks.
  • Using your hands, roughly form golf ball sized cookies and place on the cookie sheet. Using a fork or the back of a spoon, press down lightly on each cookie. Ensure cookies are well spaced apart as they expand. Bake in the oven for 12-15 minutes, until slightly golden on top.
  • Remove from oven and allow to cool completely on baking tray.


Cookies can be kept in a sealed container for up to 2 weeks.
For crispier cookies (as pictured), remove from oven when golden on top.