These Vegan White Chocolate Macadamia Nut Cookies are bursting with flavor and charm. Creamy white chocolate chips complement the buttery crunch of macadamia nuts all surrounded by a soft and chewy cookie.
Get ready to fall head over taste buds for this amazing recipe! They're not only incredibly easy to make but also pair perfectly with other sweet treats like vegan brownies, peanut butter or classic chocolate chip cookies. Combine them all into a delightful cookie or dessert box for a gift that will bring pure joy to any cookie lover.
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📋 Ingredients
To make vegan white chocolate macadamia cookies you need the following pantry-friendly ingredients:
- All-purpose flour
- Salt
- Cinnamon
- Vanilla extract
- Cane sugar
- Brown sugar
- Vegan butter
- Homemade vegan egg substitute
- Macadamia nuts
- Vegan white chocolate chips
See the recipe card below for a full list of ingredients and measurements.
👩🏽🍳 How To Make White Chocolate Macadamia Nut Cookies
Let's chat about how to make the best vegan white chocolate macadamia nut cookies! Follow our step-by-step guide:
- Mix the flour with the baking powder, salt, and cinnamon in a bowl.
- In another separate bowl, using an electric mixer beat together the vegan butter spread with both sugars until creamy.
- Next, prepare the vegan egg. To make one vegan egg start by mixing the flour with the baking powder in a small bowl or glass. Now add the oil and water and whisk vigorously. It will start to bubble.
- Quickly add the vegan egg substitute to the creamed sugar, followed by the vanilla extract, then add the flour mixture and beat everything well.
- Add the white chocolate chips and chopped macadamia nuts to the batter, and gently fold in with a spatula to combine.
- Spoon the dough onto a baking sheet lined with parchment paper, leaving about 5 cm (2 inches) of space between each cookie
- Bake in a preheated oven at 190°C (375°F) for approximately 10-12 minutes on the middle rack, or until the edges are lightly golden. If using two baking sheets, swap their positions halfway through baking to ensure even results.
🍴 Substitutions
Are you looking for substitutions or quicker alternatives? We got you!
- All-purpose flour - You can substitute all-purpose flour with whole wheat flour, or a gluten-free 1:1 flour blend.
- Vegan Butter - Instead of vegan butter, you can use coconut oil, vegetable shortening, or plant-based margarine.
- Egg Substitute - The provided homemade egg substitute works well, but you can also play with other egg alternatives such as flax eggs. Read our egg swap guide for more ideas.
- Macadamia Nuts - If macadamia nuts are not available, you can use chopped almonds, cashews, or pecans for a similar nutty crunch.
- Vegan White Chocolate Chips - Swap vegan white chocolate chips with vegan white chocolate that you chop up. For flavor variations read the section below.
🍪 Variations
There are many delicious flavor variations to explore with this cookie recipe! Here are a few ideas to zing up the flavor of vegan white chocolate macadamia nut cookies:
- Orange Zest: Add some zing to your cookies by incorporating the zest of an orange into the dough. The citrusy notes will beautifully complement the white chocolate and macadamia nuts.
- Tropical: Swap the macadamia nuts with chopped almonds and fold in some shredded coconut to the dough.
- Espresso: Enhance the richness of the cookies by adding coffee flavor. Mix a tablespoon of instant coffee with 1 tablespoon of water and add it to the dough with the other liquid ingredients. The subtle coffee flavor will elevate the white chocolate and create a delectable mocha experience.
- Cranberry: Fold in dried cranberries to the dough for a burst of tartness and festive vibes. Other dried fruit such as raisins are worth a try too!
- Maple Pecan: Replace the macadamia nuts with chopped pecans and drizzle some maple syrup over the cookies before baking. The combination of maple, pecans, and white chocolate is irresistible.
- Chocolate: Not feeling the white chocolate? Try adding your favorite dark chocolate chips or chunks instead!
Feel free to mix and match these flavor variations and play with the recipe. Experimenting with different ingredients and flavors is part of the fun of baking!
🍽 Equipment
To make this recipe, you will need some basic kitchen equipment. You need at least two bowls, one for mixing the dry ingredients and another for creaming the vegan butter and sugar.
To measure the ingredients use a set of measuring cups and spoons. Or for precise measurements use a scale! A whisk or spatula comes to gently fold in the chocolate and nuts.
For creaming the vegan butter and sugar, as well as creating the better we recommend using an electric mixer.
To chop the macadamia nuts into small pieces use a cutting board and sharp knife.
Grab your trusty cookie scoop and get ready to scoop and shape the cookie dough onto the baking sheet. We recommend using a scoop with a tablespoon size for perfectly portioned cookies, but hey, feel free to go wild and make them smaller or bigger. Just remember to give them a little extra or reduced baking time accordingly. If you don't have a cookie scoop, no worries! A spoon will work too.
Don't forget to have a flat baking sheet around. Line it with parchment paper (to prevent the cookies from sticking) and shove it in your oven to bake them! Allow the cookies to cool on a wire rack, if you have one.
🥣 Storage
Remember, these cookies are so delicious that they might not stick around for too long, but follow these storage tips for any leftover cookies to preserve their freshness and flavor.
Store cookies in an airtight container or a resealable bag, in a cool, dry spot in your kitchen. Refresh them by sticking them in the hot oven for a couple of minutes.
If you want to extend their shelf life, you can freeze the cookies too. First, make sure they are completely cooled. Then, place them in a freezer-safe container or bag, separating layers with parchment paper. Next time you need a sweet treat, simply thaw them at room temperature for a few minutes or pop them in the oven or microwave for a quick warm-up.
💭 Recipe FAQ
Yes, you can substitute macadamia nuts with other nuts like almonds, cashews, or pecans.
The calorie count can vary, but on average, a white chocolate macadamia nut cookie contains around 150-200 calories.
Our vegan white chocolate macadamia nut cookies have around 190kcal per cookie.
To prevent burning, be careful not to over-bake the cookies and keep a close eye on them during the baking process. Set a timer and follow the recipe!
There are different reasons why white chocolate is paired with macadamia nuts such as flavor, textural contrast, and visual appeal. Ultimately, the pairing of white chocolate and macadamia nuts is a popular, delicious combination.
White macadamia nuts have a creamy, buttery, and slightly sweet taste. They offer a rich flavor with a smooth texture.
More Vegan Cookie Recipes
Looking for other vegan cookie recipes? Brace yourself for these mouthwatering delights:
📖 Recipe
Vegan White Chocolate Macadamia Nut Cookies
Equipment
- cookie scoop (size: 1 tablespoon) or spoon
Ingredients
- 150 g all-purpose flour
- A pinch of salt
- ½ teaspoon cinnamon
- ¾ teaspoon vanilla extract
- 75 g cane sugar
- 55 g brown sugar
- 65 g vegan butter spread
- 1 vegan egg substitute
- 100 g macadamia nuts roughly chopped
- 75 g vegan white chocolate chips
To make one vegan egg substitute
- 2 tablespoon all-purpose flour
- 1 tablespoon baking powder
- 2 tablespoon vegetable oil
- 3 tablespoon water
Instructions
- Mix the flour with the baking powder, salt, and cinnamon in a bowl.
- In another separate bowl, using an electric mixer beat together the vegan butter spread with both sugars until creamy.
- Next, prepare the vegan egg. To make one vegan egg substitute start by mixing the flour with the baking powder in a small bowl or glass. Now add the oil and water and whisk vigorously. It will start to bubble.
- Quickly add the vegan egg substitute to the creamed sugar, followed by the vanilla extract, then add the flour mixture and beat everything well.
- Add the white chocolate chips and chopped macadamia nuts to the batter, and gently fold in with a spatula to combine.
- Spoon the dough onto a baking sheet lined with parchment paper, leaving about 5 cm (2 inches) of space between each cookie
- Bake in a preheated oven at 190°C (375°F) for approximately 10-12 minutes on the middle rack, or until the edges are lightly golden. If using two baking sheets, swap their positions halfway through baking to ensure even results.
Notes
Nutrition
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
For food safety see guidelines at USDA.gov.
Yummy cookies! I am trying to serve more plant-based foods in my home and have found desserts to be the hardest to do. This cookie is just perfect and I am sure we will make this again soon!
I love the combination of white chocolate and macadamia nuts! It's incredibly delicious!
Hi Jaqui,
I absolutely adore your blog Simple Sprinkles (I love that name so much btw), and your vegan cookis look divine. The combination of creamy white chocolate and buttery macadamia nuts sounds irresistible. Thank you for sharing your delicious treats with us, keep up the good work!
Such a favorite and delicious flavor!