Go Back
Vegan white chocolate macadamia nut cookies with almond milk

Get the Recipe: Vegan White Chocolate Macadamia Nut Cookies

These Vegan white chocolate macadamia nut cookies are thick, chewy and gooey! They are easy to make and do not require any chilling time. These Vegan gluten free cookies are fun, festive and so tasty!
5 from 3 votes

Ingredients

Instructions 

  • 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.

Notes

  • 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.
Calories: 274kcal, Carbohydrates: 35g, Protein: 2g, Fat: 15g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Cholesterol: 2mg, Sodium: 107mg, Potassium: 73mg, Fiber: 1g, Sugar: 18g, Vitamin A: 4IU, Vitamin C: 1mg, Calcium: 38mg, Iron: 1mg