If you're a big fan of vegan white chocolate recipes, you really need to try these vegan white chocolate cookies which take less than 15 minutes to bake inside the oven. I think that you'll love them.
These decadent and golden treats are so soft and packed generously with chunky macadamia nuts. I have to confirm that this recipe is well and truly embriodered into the walls of foodie heaven.
Every time that you take a bite into these beauties, it will get better and better every time. They're so moreish and I could literally eat them everyday. Make sure that you use a good quality dairy-free white chocolate alternative as this can make or break your cookies.
For more vegan cookie inspiration, you also need to see my vegan twix cookies, vegan chocolate shortbread cookies and vegan biscoff cookies which are all very unique and equally delicious.
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Why You Will Love These Cookies
- Great Flavor Combination - The dairy-free white chocolate and the macadamia nuts are like a match made in heaven. I can't wait for you to give these cookies a try! Some other white chocolate desserts that you check out are my vegan white chocolate pancakes and vegan strawberry shortcake white chocolate cheesecake.
- Amazing Texture - These treats are the SOFTEST! They're a little chewy, moist and so drool-worthy. If this is how you love your cookies to be, you'll adore them.
- Easy to Make - Making these cookies couldn't be any easier. All you need to do is make the cookie dough, refrigerate it, scoop the dough into balls and bake inside the oven.
- Allergy Friendly & Plant Based - This vegan white chocolate macadamia nut cookies is entirely vegan and dairy free.
Ingredient Notes
- Baking soda - This is a super important ingredient inside the cookie dough as it releases a carbon dioxide gas which leavens the raw cookie dough. This way, the cookies have a soft and fluffy texture like my vegan banana chocolate chip cookies.
- Granulated sugar - White sugar helps the cookies to spread nicely and it also gives them edges which are nice and crispy.
- Light brown sugar - Brown sugar contains molasses which gives the cookies a moist texture. It also gives them a caramelized flavor.
- Vegan white chocolate Either dairy-free white chocolate chunks or white chocolate chips will work really well in this recipe. If you're using chunks, make sure that they aren't chopped too big. A few centimeters in length should be the maximum.
- Macadamia nuts - The beautiful, crunchy macadamia nuts are perfect for cookies. They're by far, my favorite kind of nuts to use in cookies. I also used them in my vegan chocolate orange macadamia nut clusters.
- Vegetable oil - This gives the cookies a consistency which is tender and soft.
See recipe card for full information on individual ingredients and quantities.
Substitutions & Variations
- There is nothing stopping you from changing the fillings in this cookie recipe, if that's what you prefer. Feel free to change both of the fillings. Try chopped almonds, hazelnuts or pistachios in the place of the macadamia nuts. Use vegan milk or dark chocolate chips instead of the dairy-free white chocolate. Not everybody likes white chocolate so those are great alternatives.
- If you have an allergy to nuts, you can still enjoy these cookies simply as, 'white chocolate cookies'. They'll still be super tasty. Remove the macadamia nuts and even add a little extra dairy-free white chocolate instead. I even recommend that you fold some vegan marshmallows into the cookie dough like I did in my vegan rocky road cookies recipe.
How To Make Vegan White Chocolate Cookies
For the full method, please refer to the recipe card at the bottom of this post.
1: Line a baking tray with parchment paper.
2: Combine the dry ingredients in a bowl.
3: Add the wet ingredients and form a cookie dough ball. Refrigerate, then roll into balls and bake.
4: Let the cookies cool and enjoy.
Expert Tips
Use raw macadamia nuts - You can use roasted or salted macadamia nuts too if you wish but I can assure you that these cookies always taste better when use use raw macadamia nuts.
Chill the cookie dough - Refrigerating the cookie dough before baking will give you a nice, evenly spread cookie with a great texture.
Chopping the macadamia nuts for cookies - I like to chop each nut in half before adding the macadamia nuts to the cookie dough. You can pulse them a little in a food processor but I think they have a great texture when they aren't overly chopped.
Recipe FAQs
Too much flour was added. Be very careful when measuring it out.
Traditionally cookies contain non-vegan products such as, milk, butter and eggs. These cookies use vegetable oil and soy milk in their place. Some recipes also use vegan butter alternatives.
Store these cookies in an airtight container at room temperature or in the fridge for 4 days.
More Vegan Cookie Recipes
If you tried this Vegan White Chocolate Macadamia Nut Cookies Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you!
Vegan White Chocolate Macadamia Nut Cookies
Ingredients
Dry ingredients:
- 125 g all-purpose flour
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 50 g granulated sugar
- 50 g light brown sugar
- 70 g vegan white chocolate roughly chopped or white chocolate chips
- 60 g macadamia nuts roughly chopped
Wet ingredients:
- 0.25 teaspoon vanilla extract
- 2 Tablespoons vegetable oil
- 3 Tablespoons soy milk
Instructions
Preparation:
- Line a large baking tray with parchment paper. Set aside.
Make the cookie dough:
- In a medium-sized bowl, add all of your dry ingredients then mix to combine.
- Now, pour in the wet ingredients. Fold the dry ingredients into the wet ingredients. This creates the cookie dough. It might seem quite dry at first, but after mixing for a short while, the texture will improve.
- Use your hands to mould a large ball with the cookie dough. Refrigerate the ball for 1 hour 30 minutes.
Bake the cookies:
- Just before you take the cookie dough ball out from the fridge, preheat your oven to 160 Celsius (325F).
- Take your vegan cookie dough out of the fridge. Use a cookie scoop to scoop 1.5 tablespoons of cookie dough for each cookie. After scooping, roll it into balls and place them 2-3 inches apart on the large baking tray as they will spread.
- Bake the cookies for 12 minutes in the center of the oven. When they come out of the oven, allow them to cool for 10 minutes.
Video
Notes
- You can use roasted or salted macadamia nuts too if you wish but I can assure you that these cookies always taste better when use use raw macadamia nuts.
- Refrigerating the cookie dough before baking will give you a nice, evenly spread cookie with a great texture.
- I like to chop each nut in half before adding the macadamia nuts to the cookie dough. You can pulse them a little in a food processor but I think they have a great texture when they aren't overly chopped.
Toni says
These were so yum! Nice and chewy.