Vegan White Chocolate Macadamia Nut Cookies
Picture this: soft, chewy cookies loaded with vegan white chocolate and crunchy macadamia nuts. Heaven, right? These Vegan White Chocolate Macadamia Nut Cookies are your new favorite indulgence. No dairy, no problem! They’re perfect for satisfying your sweet tooth, impressing your friends, or simply treating yourself after a long day of adulting. Plus, they’re ridiculously easy to make—because who has time for complicated recipes, am I right? Bake up a batch, grab a cup of tea, and enjoy a moment of cookie bliss. You can thank me later.
Vegan White Chocolate Macadamia Nut Cookies
Vegan White Chocolate Macadamia Nut Cookies are a sweet, chewy treat, packed with creamy white chocolate and crunchy macadamia nuts.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup vegan butter softened
- 1/2 cup coconut sugar
- 1/4 cup maple syrup
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup non-dairy milk
- 1/2 cup vegan white chocolate chips
- 1/2 cup macadamia nuts chopped
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together the softened vegan butter and coconut sugar until smooth.
- Add the maple syrup and vanilla extract, mixing until well combined.
- Stir in the flour, baking soda, and salt, and mix until dough forms.
- Add non-dairy milk to reach a smooth consistency.
- Fold in the vegan white chocolate chips and macadamia nuts.
- Roll dough into balls and place them on the baking sheet, spacing them out.
- Flatten slightly with your fingers.
- Bake for 12-15 minutes or until the edges are golden brown.
- Cool on a wire rack.
Notes
Nutritional Values (Per Serving)
- Calories: 160
- Total Fat: 9g
- Saturated Fat: 2g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 2g
Vitamins and Minerals (% Daily Value Per Serving)
- Iron: 5%
- Calcium: 3%
- Vitamin A: 2%
- Magnesium: 3%
- Vitamin C: 0%
Additional Notes & Tips to Enhance Flavor
- Add a pinch of cinnamon or nutmeg for a cozy twist.
- Use white chocolate chunks for extra gooeyness.
- Chill the dough for 30 minutes to prevent cookies from spreading too much.
- Store in an airtight container for up to a week—if they last that long!
- Want a nut-free version? Swap macadamia nuts with sunflower seeds or oats
