Vegan White Chocolate Chip Macadamia Nut Cookies
Thick, chewy vegan cookies loaded with creamy white chocolate chips and crunchy roasted macadamia nuts. Made with a flax egg and vegan butter, chilled for perfect texture, and baked until golden-edged with soft, melt-in-your-mouth centers. Completely plant-based and indistinguishable from traditional cookies.
- Total Time2 hours 27 minutes
- Yield24 cookies 1x
Ingredients
- 1/4 cup unflavored unsweetened non-dairy milk
- 2 tablespoons ground flaxseed
- 2 1/4 cups all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3/4 cup vegan butter, room temperature
- 1 cup organic granulated sugar
- 1/2 cup organic light brown sugar
- 2 teaspoons vanilla extract
- 1 cup vegan white chocolate chips
- 1 cup dry roasted macadamia nuts, roughly chopped
Instructions
- Make the Flax Egg: In a large mixing bowl, stir together the non-dairy milk and ground flaxseed. Set aside for at least 5 minutes to gel and thicken.
- Whisk Dry Ingredients: In a separate large bowl, whisk together the flour, cornstarch, baking soda, cinnamon (if using), and salt. Set aside.
- Cream Butter and Sugars: Add the room temperature vegan butter, granulated sugar, brown sugar, and vanilla extract to the bowl with the flax mixture. Using an electric mixer on high speed, cream together for 1 minute until well mixed and slightly fluffy.
- Combine Wet and Dry: With the mixer on low speed, add the flour mixture in three additions, fully incorporating each before adding more.
- Fold In Mix-Ins: Use a spoon or spatula to fold the white chocolate chips and chopped macadamia nuts into the dough until evenly distributed.
- Chill the Dough: Shape the dough into a large ball and wrap tightly in plastic wrap. Refrigerate for 2 hours.
- Scoop and Bake: Preheat oven to 350°F and line baking sheets with parchment paper. Drop rounded 2-tablespoon dollops of dough onto the sheets, about 1.5 inches apart. Bake for 10-12 minutes until puffed and spread but still very soft in the center.
- Cool and Set: Transfer baking sheets to cooling racks. Let cookies cool on the sheets for 5-10 minutes until set, then transfer directly to cooling racks to finish cooling completely.
Notes
The flax egg must sit for at least 5 minutes to gel properly — it should look thick and gelatinous. Vegan butter must be at room temperature for proper creaming. Chill dough for a full 2 hours; unchilled dough spreads too thin. Cookies should look slightly underdone when removed from the oven — they firm up significantly as they cool. Use unsalted dry roasted macadamias. Dough can be made ahead and refrigerated up to 3 days or frozen up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Cookie, Dessert, Snack
- Cuisine: American
Nutrition
- Calories: 195
- Sugar: 13
- Sodium: 110
- Fat: 11
- Saturated Fat: 4
- Carbohydrates: 22
- Fiber: 1
- Protein: 2
