Vegan White Chip Macadamia Nut Cookies
Indulge in the irresistible decadence of Vegan White Chip Macadamia Nut Cookies, a plant-based twist on a classic treat. These soft and chewy cookies are packed with the buttery crunch of macadamia nuts and the creamy sweetness of vegan white chocolate chips, creating the perfect balance of texture and flavor. Made with simple pantry staples like all-purpose flour, vegan butter, and almond milk, they come together in just 15 minutes of prep time and bake to golden perfection. Whether you're seeking a dairy-free dessert or simply love a nutty, chocolatey delight, these cookies are a crowd-pleasing option that's easy to make and ideal for sharing. Serve them with a cold glass of almond milk or as the ultimate sweet snack for any occasion.
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Ingredients
- 2.25 cups All-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Cornstarch
- 0.5 teaspoon Salt
- 0.75 cup Vegan butter, softened
- 0.75 cup Brown sugar, packed
- 0.25 cup Granulated sugar
- 2 tablespoons Unsweetened almond milk (or any plant-based milk)
- 2 teaspoons Vanilla extract
- 1 cup Vegan white chocolate chips
- 0.75 cup Macadamia nuts, roughly chopped
Directions
Step 1
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
Step 2
In a medium-sized mixing bowl, whisk together the all-purpose flour, baking soda, cornstarch, and salt. Set aside.
Step 3
In a large mixing bowl, cream together the softened vegan butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
Step 4
Add the almond milk and vanilla extract to the creamed butter mixture and mix until fully incorporated.
Step 5
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Step 6
Fold in the vegan white chocolate chips and chopped macadamia nuts until evenly distributed throughout the dough.
Step 7
Scoop out roughly 1.5 tablespoons of dough per cookie and roll into balls. Place them on the prepared baking sheets, leaving about 2 inches of space between each cookie.
Step 8
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are just starting to turn golden. The cookies will appear slightly underbaked in the center—this is normal.
Step 9
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
Step 10
Store the cookies in an airtight container at room temperature for up to 5 days or freeze them for longer storage.
Nutrition Facts
| Serving size | (1042.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5101.7 |
| Total Fat 302.0g | 0% |
| Saturated Fat 99.4g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 3739.3mg | 0% |
| Total Carbohydrate 565.8g | 0% |
| Dietary Fiber 15.0g | 0% |
| Total Sugars 328.9g | |
| Protein 43.7g | 0% |
| Vitamin D 12.5IU | 0% |
| Calcium 468.7mg | 0% |
| Iron 19.0mg | 0% |
| Potassium 1077.0mg | 0% |
Source of Calories