Dairy-Free White Chip Macadamia Nut Cookies
Indulge your sweet tooth guilt-free with these decadent Dairy-Free White Chip Macadamia Nut Cookies! Perfectly soft and chewy, these cookies feature a delightful combination of creamy dairy-free white chocolate chips and crunchy macadamia nuts, meticulously crafted to satisfy your dessert cravings without a hint of dairy. Using dairy-free buttery spread, coconut oil, and unsweetened applesauce, this recipe offers a deliciously rich texture that everyone—vegan, lactose-intolerant, or simply cookie lovers—will adore. Ready in just 25 minutes, these cookies are a quick and easy treat for parties, snack time, or freezing for future indulgence. Make your kitchen smell heavenly and enjoy these irresistible cookies that are equal parts comfort and elegance!
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Recipe Information
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)
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
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).
Add the unsweetened applesauce and vanilla extract to the mixture, and beat until well combined.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
Using a spatula, gently fold in the dairy-free white chocolate chips and chopped macadamia nuts.
Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
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.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Nutrition Facts
Calories |
4137 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 256.4 g | 329% | |
| Saturated Fat | 119.3 g | 596% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2728 mg | 119% | |
| Total Carbohydrate | 439.0 g | 160% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 259.2 g | ||
| Protein | 31.8 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 290 mg | 22% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 749 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
