This sweet and nutty vegan white chocolate macadamia nut cookie recipe is heavenly. With crispy edges, chewy insides, and the great flavor combo of white chocolate and macadamia nuts, these cookies are hard to resist. Learn how to make these easy and delicious cookies down below.
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This vegan white chocolate macadamia nut cookie recipe is easy to make, delicious, and great for bringing to parties or gatherings. No one will know these white chocolate cookies are vegan. This recipe is dairy-free, egg-free, soy-free, and has easy gluten-free substitutions.
What ingredients do you need?
While finding vegan dark or semi-sweet chocolate chips is pretty easy now and days, finding vegan white chocolate chips is not. The main issue is there aren’t any accidentally vegan white chocolate chips since the traditional main ingredient is milk. Luckily though several brands have launched white chocolate chips, here are some:
- Simply Delicious White Morsels from Nestlé® Toll House® – This is the brand I used for this batch of cookies. While this white chocolate was good, the company has had a controversial and unethical past. Because of this, I don’t plan on buying these chips again, but they are easily accessible at Walmart for people who may not live in as vegan-friendly area as others.
- Dee Best Vegan White Chocolate Flavored Chips*
- King David Vegan White Chocolate Flavored Chips*
How to make vegan white chocolate macadamia nut cookies?
Making vegan macadamia nut cookies is as easy as its non-vegan counterpart, there are no additional odd steps required.
- You’ll want to start by mixing your vegan butter, sugar, brown sugar, and salt until well combined.
- Then you’ll add your vanilla extract and non-dairy milk. Mixing until well combined again.
- Next, you will sift in your dry ingredients and fold it into the wet ones making sure not to over mix the batter.
- After the dough is made you’ll mix in your white chocolate chips and chopped macadamia nuts into the batter.
- Once everything is well combined you’ll want to chill the dough for at least 20 minutes so the butter firms up some. Sticking it in the oven now will result in your cookies spreading out too thin in the oven.
- Preheat your oven to 350 degrees and line a baking tray with parchment paper when you’re close to being ready to bake your cookies.
- Scoop 2 tablespoons worth of cookie dough onto the baking sheet. Placing the cookie dough 2 inches apart to prevent touching when baking.
- Bake the cookies for 12-14 minutes or until the edges become golden brown.
- Allow the cookies to cool and set before serving. Store leftover cookies in an airtight container for up to 4-5 days.
Gluten-Free White Chocolate Macadamia Nut Cookies:
Making this recipe gluten-free is thankfully as simple as substituting the all-purpose flour with an equal ratio of all-purpose gluten-free flour. You can find our favorite gluten-free all-purpose flour from King Arthur here on Amazon.*
If you make this recipe we’d love to hear from you down below in the comment sections. You can also tag us on one of our social media or use our hashtag #vegantheway. You can also stay up to date with our new recipes and post by subscribing to our email notifications.
If you liked our Vegan White Chocolate Macadamia Nut Cookie recipe, check out some of our others like these Vegan Buffalo Cauliflower (Air Fried), or maybe something else sweet like our Vegan Lemon Loaf.
Vegan White Chocolate Macadamia Nut Cookie Recipe
Equipment
- Oven
- Mixing Bowl
- Baking Sheet
Ingredients
- 1/2 cup vegan butter
- 3/4 cup sugar
- 1/2 cup brown sugar
- 1/2 tsp salt
- 1/4 cup non-dairy milk
- 1 tsp vanilla extract
- 1 1/2 cup all-purpose flour
- 1 tsp baking soda
- 4 oz vegan white chocolate chips
- 4 oz chopped macadamia nuts
Instructions
- Whisk together the vegan butter, sugar, brown sugar, and salt until well combined.
- Add your vanilla extract and non-dairy milk and whisk until well combined again.
- Sift your all-purpose flour and baking soda into the wet mixture. Gently fold the dry ingredients into the wet ones making sure not to over mix the batter
- Fold your white chocolate chips and macadamia nuts into the batter.
- Chill to the dough for at least 20 minutes in the fridge.
- Meanwhile, preheat the oven to 350 degrees and line a baking tray with parchment paper.
- Scoop 2 tablespoons worth size of dough onto the baking sheet. Place cookies 2 inches apart to prevent touching when they spread in the oven.
- Bake the cookies for 12-14 minutes or until golden brown on the edges.
- Allow the cookies to cool before serving.
- Store the cookies in an airtight container for up to 4-5 days.
Soooooo good! Best one I’ve ever tasted
Mine turned out gooey and flat. Not sure what I did wrong. Was brown sugar supposed to be packed? They taste good.