Vegan 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
Scale
1 cup vegan butter, softened
1/2 cup light brown sugar
3/4 cup granulated sugar
2 tablespoons nondairy milk
2 teaspoons vanilla extract
1 tablespoon cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
2 1/4 cups all purpose flour
1 cup macadamia nuts, chopped
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.
