Vegan White Chocolate Macadamia Nut Cookies
Filled to the brim with vegan white chocolate chips and buttery macadamia nuts, these soft and chewy Vegan White Chocolate Macadamia Nut Cookies are a must-make! This is an easy one-bowl recipe.
Servings: 22 cookies
Calories: 166kcal
Ingredients
- 1/2 cup vegan butter softened
- 1/2 cup packed light brown sugar
- 1/2 cup granulated sugar
- 3 tablespoons soy milk or other plant milk
- 1 teaspoon pure vanilla extract
- 1 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cornstarch
- 1/4 teaspoon salt
- 1 cup vegan white chocolate chips
- 1/2 cup chopped macadamia nuts roasted or raw, salted or not
Instructions
- Preheat the oven to 350 degrees F and line a cookie sheet or two with parchment paper or lightly grease.
- In a large bowl using a handheld mixer (or stand mixer with the paddle attachment), cream together the butter and sugars until creamy and smooth.
- Beat in the milk and vanilla until fluffy and combined.
- Stop the mixer and add the flour. Sprinkle the baking soda, cornstarch and salt on top of the flour. Turn the mixer on low speed and mix until just combined.
- Mix in the white chocolate chips and macadamia nuts until well incorporated.
- Using a cookie scoop or spoon, roll into balls (about 1 1/2 tablespoons each) and place on the prepared pans. If possible, refrigerate the balls on the pan for 30 minutes before baking. If not, it's okay but the cookies may be a bit more flat.
- Bake for 9-11 minutes until they are just barely golden on the edges. Do not over bake. You can also stick a few white chocolate chips on top of each dough ball before baking, if you'd like.
- Let them cool on the pans for 5 minutes, then carefully transfer to a cooling rack. They will firm up as they cool, getting perfectly chewy. Enjoy!
Notes
- I used King David's Vegan White Chocolate Chips and roasted lightly salted macadamia nuts. You can use raw macadamia nuts or roasted, salted or not, your choice.
- For gluten free, substitute a gluten free flour mix. I love Better Batter, especially for cookies.
- How to freeze: Roll the dough into cookie dough balls and freeze in a freezer friendly bag or container for up to 2 months.
- Storage: Store in a container at room temperature for up to 4-5 days.
Nutrition
Serving: 1of 22 cookies | Calories: 166kcal | Carbohydrates: 21g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 2mg | Sodium: 120mg | Potassium: 55mg | Fiber: 1g | Sugar: 14g | Vitamin A: 207IU | Vitamin C: 0.2mg | Calcium: 27mg | Iron: 1mg