Vegan White Chocolate Macadamia Nut Cookies

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!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 9

Total Time 14

Servings servings

Calories 195kcal

Author Arman Liew

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

TO STORE: Keep the leftover cookies in an airtight container at room temperature for up to 1 week or in the refrigerator for 2 weeks.

TO FREEZE: Place leftover cookies in a ziplock bag and store them in the freezer for up to 6 months.

TO FREEZE COOKIE DOUGH: Place cookie dough balls on a lined baking sheet or plate. Freeze until firm, place the dough balls in a freezer bag, and freeze for 6 months. Add 2-3 minutes to the baking time.

Make them gluten-free. Use gluten-free all-purpose flour with xanthan gum mixed in.

Add mix-ins. Add mini dark chocolate chips, cranberries, or orange zest.

Nutrition