You've probably seen a lot of small-batch baking floating around the internet. It's nothing new! But now I've finally given it a try. This recipe for vegan white chocolate macadamia nut cookies makes 2 large cookies about the size of your face. So it's like eating two cookies in one!
These cookies are absolute perfection! Usually, my baking adventures start with a personal craving and I recently had a mad craving for white chocolate macadamia nut cookies. I have never made them and never had a great one from anywhere even in my pre-vegan days, so I wanted to try my hand.
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My cookie dough is foolproof and the same base I use for these s'more cookies—a very popular recipe of mine! The result? Expect white chocolate macadamia nut cookies that are just the perfect size with the most tantalizing golden brown edges and a perfectly chewy center! I always like to place more chocolate chips or toppings on the cookie dough ball before baking so that you can see them once they're out of the oven. You can customize these cookies as well with other mix-ins like dried fruit, citrus zest, different nuts etc. Let your imagination run wild!
what you need
- salted vegan butter
- brown sugar
- granulated sugar
- unsweetened vegan yogurt, apple sauce or any thick liquid/puree
- vanilla extract
- all-purpose flour
- baking powder
- baking soda
- sea salt
- vegan-friendly white chocolate chips
- macadamia nuts
- Flaked sea salt (optional)
The mix of white and brown sugar in the cookie dough is necessary for the perfect, taste, texture, and color of your cookies. I also always bake with salted vegan butter sticks like the ones from Country Crock or Earth Balance. These are different than a buttery spread that's in a tub, as they're hard when cold, and not easily spreadable.
I ordered Baker's Choice white chocolate chips from Amazon and used them in the recipe below. I've also seen Enjoy Life has vegan-friendly white chocolate chips as well.
how to make white chocolate macadamia nut cookies
Because this recipe for vegan white chocolate macadamia nut cookies makes a small batch, there's no need to get out a big mixer. You can cream butter and sugar by hand with a spatula!
Toast and finely chop the macadamia nuts.
To cream the vegan butter, spread it along the sides of a mixing bowl several times until it looks more smooth and fluffy.
Once you add the brown and granulated sugars continue beating by hand with the spatula until it looks creamed together like this.
Add vanilla extract and yogurt and mix together well.
Add all-purpose flour, baking powder, baking soda, salt, white chocolate chips, and macadamia nuts, and stir together until well combined.
Divide the dough in half and form two balls with your hands. Place on a large baking sheet spaced apart and add more white chocolate chips on top of each cookie.
Bake the sheet on the middle rack of the oven preheated to 350°F for about 22 minutes. Allow the cookies to cool on a wire baking rack.
vegan white chocolate macadamia nut cookies
Ingredients
- ¼ C salted vegan butter
- 2 tablespoon brown sugar
- 2 tablespoon granulated sugar
- 1 tablespoon unsweetened vegan yogurt, apple sauce or any thicker liquid/puree
- ½ teaspoon vanilla extract
- ½ C all-purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- pinch sea salt (optional, but definitely add ¼ teaspoon sea salt if your butter isn’t salted)
- ⅓ C vegan-friendly white chocolate chips + 1 tablespoon to sprinkle on top of the cookies before baking
- ¼ C macadamia nuts, toasted and chopped
- Flaked sea salt (optional)
Instructions
- Preheat oven to 350°F.
- In a mixing bowl use a rubber spatula and cream the butter together by spreading it along the sides of the bowl and scooping it together again. Once smoother looking add sugars and continue to cream together with the spatula until well combined.
- Add vanilla extract and yogurt and mix together well. Add all-purpose flour, baking powder, baking soda, salt, white chocolate chips, and macadamia nuts, or any other mixins you’re adding and stir together until well combined.
- Divide the dough into two balls on a large baking sheet well spaced apart. Do not flatten the cookie dough. Add the remaining 1 tablespoon of white chocolate chips on the top of the cookies, gently pressing them in to stick.
- Bake for about 22 minutes. The edges will be golden brown and the cookie will be much flatter. Slightly bang the baking sheet on a wire rack when you set it down. Cool for at least 5 to 8 minutes before removing the cookies from the baking sheet onto the wire rack with a large spatula.
- I no longer eat a homemade cookie without flaked salt on top, so go ahead and do that right out of the oven if you so desire!
jules
so yummy:) very chewy and hits the spot
Lauren Toyota
yes! so happy you liked them
Marge Gelsleichter
Totally easy and delicious. Thank you for sharing. A total keeper.
Lauren Toyota
awesome I love em too!