Dairy-Free White Chip Macadamia Nut Cookies
Indulge in the rich and nutty flavors of these Dairy-Free White Chip Macadamia Nut Cookies, a delightful twist on the classic favorite that's perfect for those avoiding dairy. Featuring a luscious combination of dairy-free white chocolate chips and buttery macadamia nuts, this recipe achieves a tender and chewy texture thanks to the clever use of unsweetened applesauce and a blend of softened dairy-free buttery spread and coconut oil. Quick and easy to prepare in just 15 minutes, these cookies bake to perfection with golden edges and soft centers that practically melt in your mouth. Perfect for sharing or savoring solo, these treats offer indulgence without compromise. Store them for up to 5 days and enjoy dairy-free goodness with every bite!
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Ingredients
- 0.5 cup Dairy-free buttery spread (softened)
- 0.25 cup Coconut oil (solid but scoopable)
- 0.75 cup Brown sugar
- 0.25 cup Granulated sugar
- 3 tablespoons Unsweetened applesauce
- 2 teaspoons Vanilla extract
- 1.75 cups All-purpose flour
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 0.75 cup Dairy-free white chocolate chips
- 0.5 cup Macadamia nuts (roughly chopped)
Directions
Step 1
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
Step 2
In a large mixing bowl, use a handheld or stand mixer to cream together the dairy-free buttery spread, coconut oil, brown sugar, and granulated sugar until light and fluffy (about 2-3 minutes).
Step 3
Add the unsweetened applesauce and vanilla extract to the mixture, and beat until well combined.
Step 4
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Step 5
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
Step 6
Using a spatula, gently fold in the dairy-free white chocolate chips and chopped macadamia nuts.
Step 7
Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Step 8
Bake in the preheated oven for 9-11 minutes, or until the edges are lightly golden. The cookies may look slightly underbaked in the center, but they will firm up as they cool.
Step 9
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Step 10
Store the cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Nutrition Facts
| Serving size | (841.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4137.0 |
| Total Fat 256.4g | 0% |
| Saturated Fat 119.3g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2727.8mg | 0% |
| Total Carbohydrate 439.0g | 0% |
| Dietary Fiber 10.2g | 0% |
| Total Sugars 259.2g | |
| Protein 31.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 289.8mg | 0% |
| Iron 13.9mg | 0% |
| Potassium 749.1mg | 0% |
Source of Calories