Dairy-Free White Chocolate Macadamia Nut Cookies
Indulge in the perfect blend of sweetness and decadence with these Dairy-Free White Chocolate Macadamia Nut Cookies! This delightful twist on a classic favorite is entirely dairy-free, making it a delicious treat for those with dietary restrictions or anyone craving creamy white chocolate without the dairy. Featuring rich, buttery macadamia nuts and luscious dairy-free white chocolate chips, these cookies are soft, chewy, and packed with irresistible flavors in every bite. Instead of eggs, unsweetened applesauce is used to keep them moist and tender, while a combination of brown sugar and granulated sugar ensures the perfect balance of caramel sweetness and texture. With just 15 minutes of prep time and a quick bake, you’ll have 24 cookies ready to share or enjoy all on your own. Whether paired with a cup of almond milk or served at your next gathering, these scrumptious dairy-free treats are sure to be a hit!
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Recipe Information
Ingredients
- 2.25 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 0.75 cup Dairy-free butter (room temperature)
- 0.75 cup Brown sugar (packed)
- 0.25 cup Granulated sugar
- 2 teaspoons Vanilla extract
- 0.25 cup Unsweetened applesauce
- 1 cup Dairy-free white chocolate chips
- 0.75 cup Macadamia nuts (roughly chopped)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium mixing bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
In a large mixing bowl, use a hand or stand mixer to cream together the dairy-free butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
Add the vanilla extract and unsweetened applesauce to the butter and sugar mixture. Beat until well combined.
Gradually add the dry ingredients from the medium bowl into the wet ingredients, mixing just until combined. Avoid overmixing.
Fold in the dairy-free white chocolate chips and chopped macadamia nuts using a spatula or wooden spoon.
Scoop about 1.5 tablespoons of dough (or use a cookie scoop) and place them on the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden. The centers may appear slightly underbaked, but they will set as the cookies cool.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Nutrition Facts
Calories |
5059 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 285.2 g | 366% | |
| Saturated Fat | 103.0 g | 515% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3799 mg | 165% | |
| Total Carbohydrate | 594.5 g | 216% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 360.9 g | ||
| Protein | 42.2 g | 84% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 420 mg | 32% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 1061 mg | 23% | |
*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.
