Vegan White Chocolate Macadamia Nut Cookies
Indulge in the irresistible charm of Vegan White Chocolate Macadamia Nut Cookies—a plant-based twist on a timeless classic! This recipe features a perfectly soft and chewy cookie base made with vegan butter, brown sugar, and unsweetened applesauce, delivering a rich texture and delectable sweetness. Each bite is packed with creamy vegan white chocolate chunks and buttery, chopped macadamia nuts, creating a delightful blend of flavors and textures. Ready in under 30 minutes, these cookies are a quick and satisfying treat for any occasion. Ideal for vegans and those seeking dairy-free desserts, this recipe proves that indulgence and sustainability can go hand-in-hand. Perfect for gifting or enjoying straight from the cookie jar, these cookies are a sweet indulgence you won't be able to resist.
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Recipe Information
Ingredients
- 1.75 cups All-purpose flour
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.5 cups Vegan butter
- 0.75 cups Brown sugar
- 0.25 cups Granulated sugar
- 0.25 cups Unsweetened applesauce
- 2 teaspoons Vanilla extract
- 1 cups Vegan white chocolate chunks
- 0.75 cups Macadamia nuts, chopped
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
In a medium mixing bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
In a large mixing bowl, use an electric mixer or whisk to cream together the vegan butter, brown sugar, and granulated sugar until smooth and creamy, about 2-3 minutes.
Add the unsweetened applesauce and vanilla extract to the wet mixture and mix until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing just until the dough comes together. Be careful not to overmix.
Gently fold in the vegan white chocolate chunks and chopped macadamia nuts until evenly distributed throughout the dough.
Using a tablespoon or cookie scoop, scoop out dough balls and place them on the prepared baking sheets, spacing them about 2 inches apart.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may still look slightly underbaked, but they will firm up as they cool.
Remove the cookies from the oven and let them 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 a week. Enjoy your vegan white chocolate macadamia nut cookies!
Nutrition Facts
Calories |
194 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.1 g | 14% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 88 mg | 4% | |
| Total Carbohydrate | 22.7 g | 8% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 14.2 g | ||
| Protein | 1.7 g | 3% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 20 mg | 2% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 61 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.
