These delicious Vegan White Chocolate Macadamia Cookies are sweet and perfectly chewy. They come fully loaded with creamy white chocolate chips and buttery macadamia nuts. Let's learn how to make them!
Nothing beats a cookie that is simultaneously chocolatey and nutty. These cookies are no exception.
Soft, chewy cookies absolutely filled with velvety white chocolate and rich macadamia nuts. These cookies are practically guaranteed to be adored by all.
To ensure these cookies come out amazing please check out our post on how to make vegan cookies.
Looking for more macadamia nut recipes? Don't miss out on our vegan white chocolate cranberry nut cookies - they are total perfection!
Cookie ingredients:
- vegan butter: Provides fat for a tender, rich, and chewy cookie texture while helping to bind the ingredients together.
- light brown sugar: Adds sweetness and moisture to the cookies, contributing to their chewy texture and a slight caramel flavor.
- granulated sugar: Balances the sweetness and ensures a crisp edge while complementing the brown sugar.
- nondairy milk: Adds moisture to the dough, ensuring it comes together smoothly.
- vanilla extract: Enhances the overall flavor profile, adding warmth and complementing the sweetness of the cookies.
- cornstarch: Acts as a vegan egg substitute, adding structure and softness to the cookies for a perfectly chewy bite.
- baking soda: A leavening agent that helps the cookies spread and rise slightly during baking, creating a light texture.
- salt: Balances the sweetness and enhances the flavors of the nuts, chocolate, and vanilla.
- all-purpose flour: Provides structure to the cookies, ensuring they hold their shape while remaining soft and tender.
- macadamia nuts: Adds a rich, buttery crunch to the cookies, providing textural contrast and a nutty flavor that pairs perfectly with white chocolate.
- nondairy white chocolate chips: Delivers creamy, sweet bursts of flavor in every bite and complements the buttery richness of the macadamia nuts.
Why you'll love these cookies:
- Indulgent: These cookies combine the creamy sweetness of white chocolate with the buttery crunch of macadamia nuts for a luxurious treat.
- Soft and Chewy Texture: The combination of vegan butter, brown sugar, and cornstarch creates cookies that are perfectly soft in the center with lightly crisp edges.
- Rich, Nutty Flavor: The macadamia nuts add a delicate, buttery flavor that pairs beautifully with the white chocolate chips.
- Easy to Make: Simple ingredients and straightforward instructions make these cookies perfect for bakers of all skill levels.
- Customizable: You can swap the macadamia nuts or white chocolate chips for other mix-ins, like dried cranberries or vegan dark chocolate, to suit your taste.
How to make vegan white chocolate macadamia cookies (with pictures!):
Please see the recipe card at the bottom of the page for full instructions and ingredient measurements.
Begin by creaming together the the vegan butter, brown sugar, granulated sugar, nondairy milk and vanilla extract until light and fluffy. Add in the cornstarch, baking soda, salt and flour and beat until just combined. Fold in the white chocolate and nuts.
Chill the cookie dough for at least 1 hour. Place 2-3 tablespoon scoops of cookie dough 2 inches apart on a baking sheet lined with parchment paper.
Bake cookies on the center rack of an oven that has been preheated to 350 degrees F (175 C). Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Tips and tricks:
- Get Ahead: If you know which day you will need your cookies for, prepare the dough the night before. Allow the dough to sit out for 15 minutes before scooping and baking.
- Measure Flour Accurately: Spoon the flour into the measuring cup and level it off with a flat edge to avoid packing in too much, which can make the cookies dry.
- Toast the Macadamia Nuts: Toast the macadamia nuts lightly in the oven or on the stovetop before adding them to the dough for enhanced flavor and crunch. Optional!
- Don't Over-mix: When combining wet and dry ingredients, mix just until combined. Over-mixing can make the cookies tough.
- Round Off Cookies: Gently swirl a 3-4 inch round cookie cutter around the edges of each cookie immediately after they come out of the oven. You can also use a mug to accomplish this.
How to chop macadamia nuts for baking:
There are many ways to chop nuts. Macadamia nuts are rich, buttery, and delicate, making them a perfect addition to baked goods. Here's how to chop them properly for your recipes:
Steps to Chop Macadamia Nuts:
- Use a Sharp Knife
A sharp chef's knife is essential for clean, precise cuts without crushing the nuts.
- Cut in Small Batches
Work with a small handful of nuts at a time to maintain control and ensure even sizes.
- Slice First
Place a few nuts on the cutting board and slice them in half to create a flat surface. This prevents them from rolling around.
- Chop into Pieces
Hold the knife with one hand and place the other hand on top of the blade (near the tip) for stability. Use a rocking motion to chop the nuts into desired sizes.
- Keep Sizes Uniform
Aim for evenly-sized pieces so they bake consistently and provide a balanced texture in your cookies.
Tips for chopping macadamia nuts:
- Freeze First: If your macadamia nuts are soft or oily, chill them in the freezer for 10-15 minutes to make them firmer and easier to chop.
- Avoid Crushing: Don't press down too hard with the knife; let the blade do the work to avoid turning the nuts into crumbs.
- Eliminate Crumbs: Toss the chopped nots in a colander to eliminate the "nut dust" and retain the heartier pieces for your recipe.
Recipe variations:
This recipe for vegan white chocolate macadamia cookies is totally customizable! Here are some ideas you can use to jazz up your cookies:
- Cranberry White Chocolate Macadamia Cookies: Add ½ cup of dried cranberries for a tart and chewy contrast to the rich macadamia nuts and sweet white chocolate.
- Salted Caramel Drizzle: Drizzle the baked and cooled cookies with vegan caramel sauce and sprinkle with a pinch of flaky sea salt for a gourmet touch.
- Coconut Infusion: Add ½ cup of shredded coconut to the dough for a tropical flavor that pairs beautifully with the macadamia nuts.
- Dark Chocolate Twist: Replace half or all the white chocolate chips with vegan dark chocolate chips for a deeper, richer flavor.
- Lemon Zest Brightness: Add 1 teaspoon of lemon zest to the dough for a refreshing citrusy hint that complements the richness of the nuts and chocolate.
- Chai Spice Flavor: Mix in 1 teaspoon of chai spice (or a blend of cinnamon, cardamom, and nutmeg) for a warm, spiced variation.
- Matcha White Chocolate Cookies: Mix in 1 teaspoon of matcha powder for a unique green hue and earthy flavor that pairs wonderfully with white chocolate.
Frequently asked questions:
You can chop up a vegan white chocolate bar into small pieces as a substitute. Alternatively, use vegan semisweet chocolate chips or chunks for a different flavor twist.
Macadamia nuts are one of the most expensive nuts on the market. If you can't find them or they are out of your price range, substitute with cashews or another nut of your choice.
Yes! Simply omit the macadamia nuts or replace them with seeds like sunflower or pumpkin seeds for a nut-free option.
Over-baking is the most common reason for dry cookies. Bake until the edges are just set, and the centers still look slightly soft. Also, ensure you're not adding too much flour-measure carefully for accuracy.
Spread the nuts in a single layer on a baking sheet and toast them in a preheated oven at 350°F (175°C) for 5-7 minutes, stirring halfway through. Let them cool before adding to the dough.
How to store cookies:
These vegan white chocolate macadamia cookies will keep in an airtight container (such as a sealable plastic bag or container) at room temperature for 2-3 days. They can also be frozen in the same fashion for up to 1 month.
Be sure to store the container with the cookies outside of direct sunlight.
If you make this recipe, please share it with @censoredbaker on Instagram!
PrintVegan White Chocolate Macadamia Cookies
Soft, chewy cookies loaded with creamy white chocolate chip and buttery macadamia nuts.
- Prep Time: 20 minutes
- Bake Time: 12 minutes
- Total Time: 32 minutes
- Yield: 18 3-inch Cookies 1x
- Category: Cookies
- Method: Bake
- Cuisine: American
- Diet: Vegan
Ingredients
1 cup vegan butter, softened
½ cup light brown sugar
¾ cup granulated sugar
2 tablespoons nondairy milk
2 teaspoons vanilla extract
1 tablespoon cornstarch
1 teaspoon baking soda
½ teaspoon salt
2 ¼ cups all purpose flour
1 cup macadamia nuts, chopped
1 cup nondairy white chocolate chips
Instructions
- Cookie Dough: Add vegan butter, light brown sugar, granulated sugar, nondairy milk and vanilla extract to a large bowl. Beat with an electric hand mixer or stand mixer until mixture is light and fluffy, about 1 minute. Add cornstarch, baking soda and salt to the bowl. Beat again to be sure these ingredients are evenly incorporated. Add in the flour and beat until cookie dough just comes together. Fold in the macadamia nuts and white chocolate chips.
- Chill: Cover the bowl tightly with plastic wrap and place in the refrigerator to chill for at least 1 hour or overnight.
- Bake: Preheat oven to 350 degrees F (175 C) and line a baking sheet with parchment paper. Once dough is chilled, place 2-3 tablespoon scoops of cookie dough onto the prepared baking sheet about 2 inches apart. Place baking sheet on center rack of preheated oven and bake for 12-14 minutes or until cookies are lightly golden. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
*Baked cookies will keep for 2-3 days in an airtight container at room temperature or can be frozen for up to 1 month. Unbaked cookie dough can also be frozen for up to 1 month.
*I used roasted, salted macadamia nuts in my cookies but you can use unsalted or even raw macadamia nuts if you prefer.
