Vegan White Chocolate Macadamia Nut Cookies, Soft and Chewy

Black plate with vegan white chocolate macadamia nut cookies with gray checked cloth and glass of oat milk in the rear.

Vegan White Chocolate Macadamia Nut Cookies, Soft and Chewy

Course: Dessert

Cuisine: American

Diet: Vegan

Keyword: vegan white chocolate macadamia nut cookies

Prep Time: 15

Cook Time: 10

dough chill time: 2

Total Time: 2 25

Servings:

Calories: 160kcal

Author: Cindy Rainey

You'll love these delicious vegan white chocolate macadamia nut cookies, boasting a perfect balance of softness and chewiness. Crafted without animal products, these cookies feature vegan white chocolate chips generously scattered amid chunks of roasted macadamia nuts. Each bite delivers a harmonious blend of textures, with the sweetness of the white chocolate complementing the rich, buttery flavor of the macadamia nuts. Enjoy a delectable vegan twist on a classic favorite, where vegan ingredients effortlessly contribute to the cookie's deliciousness.

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Equipment

mixer
parchment for baking

Ingredients

Flax Egg

2 Tablespoons ground flax
6 Tablespoons water

Flour Mixture

3½ cups all purpose flour measure accurately- see blog post
1 Tablespoon cornstarch
2 teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt

Wet Ingredients (Butter and Sugars)

1 cup vegan butter
1 cup brown sugar packed
1 cup granulated sugar
2 Tablespoons agave nectar
2 teaspoons vanilla extract

Add-ins

8 ounces vegan white chocolate chips
4 ounces macadamia nuts roughly chopped

Instructions

(You will be chilling the dough for about two hours so don't preheat the oven just yet. When you do, set the oven at 350℉ to preheat.)
Set the vegan butter out to soften if it is cold and hard from the fridge. Chop the macadamia nuts and set aside.
Make the flax egg by combining the ground flax see with the water. Set aside while you are mixing the other ingredients.
2 Tablespoons ground flax, 6 Tablespoons water
Measure out the dry ingredients (but not the sugars) into a medium sized bowl. When you measure the flour make sure to "lighten" or sift the flour so that you aren't cramming it into the measuring cup. See the blog post for more details. Add the cornstarch, baking soda, baking powder, and salt to the flour. Mix well and set aside.
3½ cups all purpose flour, 1 Tablespoon cornstarch, 2 teaspoons baking soda, 1 teaspoon baking powder, ½ teaspoon salt
In a separate bowl, use a mixer to cream together the softened vegan butter with the brown sugar and the white sugar. The vegan butter should be softened but not melted. Cream until the mixture is light and fluffy and the ingredients have all been incorporated.
1 cup vegan butter, 1 cup brown sugar, 1 cup granulated sugar
Add the agave nectar, vanilla extract and the flax egg mixture. Continue mixing with your mixture until they have been incorporated.
2 Tablespoons ground flax, 6 Tablespoons water, 2 teaspoons vanilla extract, 2 Tablespoons agave nectar
Sprinkle about half of the mixed flour mixture on the top of sugar/butter mixture. Mix with your electric mixer until mostly mixed, add the rest and mix.
Add the vegan white chocolate and the macadamia nuts. Stir with a large spoon or by hand until they are mixed in.
8 ounces vegan white chocolate chips, 4 ounces macadamia nuts
Cover with plastic wrap and set in the fridge to chill for about two hours.
Preheat the oven to 350℉ and prepare two or more baking sheets by lining with parchment paper.
Use a cookie scoop or large soup spoon and scoop out the dough. Roll into balls. Place on a cookie sheet with room to spread a little. My cookie sheet holds 12 cookies. You will be doing this in several batches so place the dough in the fridge to chill between batches. I use two cookie sheets so that I have one ready to put in the moment one comes out.
Cook in a 350℉ oven for 10-12 minutes. The cookies will be lightly golden on the edges and lightly browned on the bottoms. Allow to cool on the pan for about five minutes before removing the cookies to a cooling rack.

Notes

This recipe makes 40-44 cookies depending on the size of the cookie. If that is too many cookies for you then it's easy enough to cut the ingredients in half.

For best results, use vegan buttery sticks - not tub butter. The higher the fat content, the better the result will be.

I use an 8-ounce package of King David Vegan White Chocolate Chips

I use a 4-ounce package of dry roasted and salted macadamia nuts

If these cookies turn out super flat then it's because the dough wasn't chilled enough or the baking sheet was not cool enough. I chill the dough between batches and if it's cold outside then I place the baking sheet outside to cool down. Or I use multiple baking sheets so that I always have a cooled one.

Nutrition