Vegan Macadamia Nut Cookies
Soft, chewy, and irresistibly decadent, these Vegan Macadamia Nut Cookies are a plant-based twist on a classic favorite. Bursting with the buttery crunch of macadamia nuts and the creamy sweetness of vegan white chocolate chips, these cookies strike the perfect balance between indulgence and simplicity. Made with non-dairy ingredients like almond or oat milk and vegan butter, they're an ideal dessert for those seeking a dairy-free, egg-free option without compromising on flavor. With just 15 minutes of prep time and a short bake, these cookies are as quick and easy as they are delicious. Whether you're serving them at a gathering or enjoying them with a glass of non-dairy milk, their golden edges and melt-in-your-mouth texture make them an instant crowd-pleaser. Perfect for vegans and cookie lovers alike!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.5 cups Vegan butter, softened
- 0.5 cups Light brown sugar
- 0.25 cups Granulated sugar
- 1 teaspoons Vanilla extract
- 3 tablespoons Non-dairy milk (e.g., almond, oat)
- 0.75 cups Macadamia nuts, roughly chopped
- 0.5 cups Vegan white chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium-sized bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
In a large bowl, cream together the softened vegan butter, light brown sugar, and granulated sugar until light and fluffy using an electric mixer or by hand with a whisk.
Add the vanilla extract and non-dairy milk to the butter and sugar mixture, mixing until well incorporated.
Gradually add the dry ingredients to the wet ingredients, stirring with a spatula or wooden spoon until a dough forms.
Fold in the chopped macadamia nuts and vegan white chocolate chips until evenly distributed throughout the dough.
Scoop tablespoon-sized amounts of dough and place them onto the prepared baking sheet, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy your vegan macadamia nut cookies with a glass of non-dairy milk or store them in an airtight container for up to a week.
Nutrition Facts
Calories |
167 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.1 g | 13% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 100 mg | 4% | |
| Total Carbohydrate | 18.1 g | 7% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 10.1 g | ||
| Protein | 1.5 g | 3% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 14 mg | 1% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 43 mg | 1% | |
*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.
