Vegan White Chocolate Macadamia Nut Cookies
These Vegan white chocolate macadamia nut cookies are thick, chewy and gooey! The combination of creamy white chocolate chips and crunchy macadamia nuts makes these cookies unforgettable. These Vegan gluten free cookies are so easy and to make!
Why You’ll Love This Recipe
- These Vegan white chocolate macadamia nut cookies are so easy to make.
- They are made in one mixing bowl.
- No dough chilling required.
- These cookies are made without eggs and without butter.
- They are soft, chewy and thick!
- These cookies are fun and festive for the holidays. These Vegan ginger cookies are another Christmas favorite!
- This recipe is gluten free, dairy free, and Vegan.
- Check out these Paleo and gluten free macadamia nut cookies for another fun dessert!
Ingredients & Substitutions
Coconut oil is a great Vegan and Paleo baking fat. When cold, it is hardened. When warmed, it is liquid. For this recipe, use room temperature coconut oil. It should be pretty solid but still able to be scooped. Unrefined coconut oil has a slight coconut flavor whereas refined has a neutral taste.
Light brown sugar adds sweetness. Dark brown sugar or coconut sugar can be used instead.
Almond milk adds some moisture to these cookies. Any milk works!
Vanilla extract provides a hint of classic cookie flavor.
Unsweetened applesauce is the egg replacement for this recipe. Applesauce has enough moisture and enough substance to act like an egg. I have not tested this without applesauce or with another egg replacement.
Gluten free 1 to 1 flour is a great substitute for all purpose flour. I love King Arthur Flour for this! If desired, all purpose flour works too.
Baking soda is the leavening agent used to help these cookies rise.
White chocolate chips add a pop of color and flavor! The brand Pascha makes great Vegan white chocolate chips.
Macadamia nuts add so much crunch and buttery flavor. I did not chop my macadamia nuts before adding them to the batter, but feel free to do so. I suggest using natural raw nuts. Roasted nuts oftentimes have added sugars or flavorings.
Taste & Texture
These cookies have a buttery white chocolate flavor. The macadamia nuts are naturally buttery in flavor which shines in these cookies.
Their texture is very thick, chewy and gooey. Since these cookies do not spread much while baking, they remain thick. For thinner cookies, press down on cookies more before baking.
The white chocolate chips add creaminess while the nuts add crispiness. These cookies have the best texture! In fact, they are quite similar to these Vegan Lemon Cookies in texture!
How to Make
First, preheat oven to 375 degrees Fahrenheit. Line a baking pan with parchment paper.
In a stand mixer or large bowl, beat coconut oil and brown sugar for 1 minute.
Then, add in almond milk, vanilla extract and applesauce. Stir to combine.
Next, add in gluten free flour and baking soda. Stir to combine.
Fold in white chocolate chips and macadamia nuts.
Use cookie scoop to scoop 1 ½ inch round balls of dough onto baking sheet. Slightly push down on each cookie with fingers.
Bake for 9 to 11 minutes or until cookies are just set in the middle.
Finally, remove from oven. Allow cookies to cool on pan for 5 minutes before transferring to a cooling rack.
Expert Tips & Tricks
Use room temperature coconut oil. If oil is too hardened, it will be tough to beat with brown sugar. There should be no clumps of coconut oil in cookie dough.
These cookies do not spread while baking, so press down on balls of dough prior to baking.
These cookies are relatively soft, so allow them to cool on pan for 5 minutes. Then, transfer to a cooling rack.
How to Serve & Store
Serve Vegan white chocolate macadamia nut cookies once they are cool enough to handle.
Store cookies covered at room temperature for up 3 days.
Store in fridge for up to 7 days.
These cookies freeze well. Wrap each cookie individually before freezing.
White Chocolate Chips
Most white chocolate chips contain milk and dairy products. To keep these cookies Vegan, use Vegan white chocolate chips. These are my two favorite brands:
Frequently Asked Questions
Yes! Wrap each cookie before freezing.
Yes, they use gluten free flour so they are gluten free.
Sure! Refrigerate dough until time to bake. Then, scoop balls of dough and flatten with fingers. Cookies may need an extra minute of baking time since they are chilled.
You do not have to chop the nuts. Feel free to if desired!
Sure! I suggest using raw (or not roasted) nuts. Cashews, pecans, walnuts and peanuts all sound great.
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Get the Recipe: Vegan White Chocolate Macadamia Nut Cookies
- First, preheat oven to 375 degrees Fahrenheit. Line a baking pan with parchment paper.
- In a stand mixer or large mixing bowl, beat coconut oil and brown sugar for 1 minute.
- Once combined, add in almond milk, vanilla extract and applesauce. Stir to combine.
- Then, add in gluten free flour and baking soda. Stir to combine.
- Fold in white chocolate chips and macadamia nuts.
- Use cookie scoop to drop 1 ½ inch round balls of dough onto baking pan. Slightly push down on each cookie with fingers.
- Bake for 9 to 11 minutes or until middles of cookies are just set.
- Finally, remove from oven. Cool on pan for 5 minutes before transferring to a cooling rack to finish cooling.
- Use room temperature coconut oil. It should be almost solid but not hardened.
- Both gluten free 1 to 1 flour and all purpose flour work well.
- The dough should be slightly thicker than usual.
- These cookies do not spread much while baking. Press down on each ball of dough with fingers before baking.
- Store cookies covered at room temperature for up to 4 days or in the fridge for up to 7 days.
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