These vegan white chocolate macadamia nut cookies are soft, chewy, and loaded with plenty of white chocolate chips! Made in one bowl and no butter, eggs, or dairy needed!
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
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.