Vegan White Chip Macadamia Nut Cookies
Indulge in the ultimate vegan treat with these Vegan White Chip Macadamia Nut Cookies—soft, chewy, and bursting with rich, buttery flavor! Featuring vegan white chocolate chips and crunchy chopped macadamia nuts, this plant-based twist on the classic cookie is both decadent and dairy-free. Made with simple pantry staples like all-purpose flour, almond milk, and vegan butter, these cookies come together in just 15 minutes of prep time and bake to perfection in 12 minutes. Perfect for gifting, parties, or satisfying your sweet tooth at home, these irresistible cookies pair beautifully with a cold glass of almond milk or a cozy cup of coffee. With their golden edges and soft centers, these cookies are sure to become your go-to vegan dessert!
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Recipe Information
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
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a medium-sized mixing bowl, whisk together the all-purpose flour, baking soda, cornstarch, and salt. Set aside.
In a large mixing bowl, cream together the softened vegan butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
Add the almond milk and vanilla extract to the creamed butter mixture and mix until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Fold in the vegan white chocolate chips and chopped macadamia nuts until evenly distributed throughout the dough.
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.
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.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days or freeze them for longer storage.
Nutrition Facts
Calories |
5102 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 302.0 g | 387% | |
| Saturated Fat | 99.4 g | 497% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3739 mg | 163% | |
| Total Carbohydrate | 565.8 g | 206% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 328.9 g | ||
| Protein | 43.7 g | 87% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 469 mg | 36% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 1077 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.
