vegan white chocolate macadamia nut cookies

This vegan white chocolate macadamia nut cookie recipe makes two tantalizing cookies with golden brown edges!

Course Dessert

Keyword baking, chocolate chip cookies, cookie, cookies

Prep Time 10

Cook Time 22

Servings large cookies

Calories 659kcal

Author Lauren Toyota

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)

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!