Vegan White Chocolate Macadamia Cookies
Sweet, rich vegan cookie dough loaded up with nondairy white chocolate chips and buttery macadamia nuts. Perfection in a cookie.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 14 3-inch Cookies 1x
- Category: Cookies
- Method: Bake
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
1 c vegan butter
3/4 c light brown sugar
1/4 c sugar
2 tbsp nondairy milk
2 tsp vanilla extract
1 tbsp cornstarch
1 tsp baking soda
1/2 tsp sea salt
2 1/4 c all purpose flour
1 c macadamia nuts, chopped
Instructions
- Cream Wet Ingredients: Add vegan butter, light brown sugar, sugar, nondairy milk and vanilla extract to a large bowl. Beat with an electric hand mixer or stand mixer until ingredients come together and grow light and fluffy, about 1 minute.
- Prepare Dough and Chill: Add cornstarch, baking soda and sea salt to the bowl. Beat again to be sure these ingredients are evenly incorporated. Add in the flour and beat until cookie dough comes together. Stir in the macadamia nuts and white chocolate chips. Cover the bowl with plastic wrap and place in the refrigerator to chill for at least 30 minutes.
- Bake: Preheat oven to 350 degrees F (175 C) and line a baking sheet with parchment paper. Once dough is chilled, drop 2 tbsp scoops of cookie dough onto the prepared baking sheet about 2 inches apart. Place baking sheet on center rack in 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.
