Vegan White Chocolate Macadamia Cookies

Hello friends! Today’s recipe is short and sweet! Super easy to make, and I am sure you will love it. These Vegan White Chocolate Macadamia Cookies were part of my Vegan Cookie Box, and they were my husband’s favorite cookie from the box!

Vegan White Chocolate Macadamia Cookies

My favorite cookies from the box were these Vegan Almond Tahini Truffles. I ate the whole lot of them! But I had to fight with my husband over these Vegan White Chocolate Macadamia Cookies.

And do you wanna hear something funny? My husband doesn’t even like white chocolate. But apparently he likes dairy-free white chocolate.

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He is not a vegan by any means, but he really loved these cookies.

Have you ever tried vegan white chocolate? What do you think about it?

I had to try a few different ones before I found one I actually liked. It’s Nestle’s new line of allergen free chocolate chips, I couldn’t find a link to an Amazon product to link here, so I don’t think it’s available on Amazon at the time that I am writing this post. But I found it at Walmart.

Vegan White Chocolate Macadamia Cookies

Anyway, the recipe for these Vegan White Chocolate Macadamia Cookies is pretty straight forward.

Start with coconut oil, make sure it’s at room temperature in solid state, not melted.

Place it in the bowl of a mixer with the brown sugar, and mix until smooth.

Add yogurt (I used coconut yogurt), milk (I used almond), and vanilla extract, and mix until combined.

Then, add the dry ingredients, followed by the white chips, and the chopped macadamias.

I also add a tiny bit of mini dark chocolate chips, but feel free to leave those out.

Vegan White Chocolate Macadamia Cookies

Here are some quick tips on how to make these Vegan White Chocolate Macadamia Cookies:

  • Make sure to freeze (or refrigerate) the cookies until solid before baking, so the fat in the cookie will be in solid state as it enters the oven, providing a better shape and structure to the cookies.
  • Bake until the cookies look slightly browned, and under baked. If the cookies look baked in the oven, they will be over baked when they cool. Cookies always continue to bake when you remove them from the oven.
  • Feel free to substitute the macadamias for any other nuts you’d prefer.
  • You can freeze some unbaked cookies until solid, then place it in a ziploc bag and keep in the freezer for up to 2 months.
Vegan White Chocolate Macadamia Cookies

Here are some more Vegan Cookies and treats you may enjoy:

Thank you so much for stopping by and reading my blog! Have a fabulous day!

Vegan White Chocolate Macadamia Cookies

Vegan White Chocolate Macadamia Cookies

Camila Hurst
These Vegan White Chocolate Macadamia Cookies are crispy on the outside, and chewy on the inside, loaded with dairy-free white chocolate chips and macadamia nuts.
5 from 8 votes
Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 30 minutes
Course Dessert
Cuisine American, vegan
Servings 20 cookies
Calories 90 kcal

Ingredients
  

  • 1/4 cup coconut oil solid (not cold from the fridge, but not melted)
  • 3/4 cups brown sugar packed
  • 3 tablespoons dairy-free yogurt
  • 2 tablespoons dairy-free milk
  • 1 teaspoon vanilla extract
  • 1 1/3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1/3 cup chopped macadamias
  • 3/4 cup dairy-free white chocolate chips
  • 3 tablespoons mini dark chocolate chips optional

Instructions
 

  • Place coconut oil and brown sugar in the bowl of an electric mixer. Cream for 30 seconds to combine.
  • Add yogurt, milk, vanilla. Mix to combine.
  • Add flour, baking soda, baking powder, salt. Mix to incorporate.
  • Add macadamias and chocolate chips.
  • Fold dough to incorporate.
  • Scoop cookies and place tray with cookies in the freezer for 30 minutes.
  • You can roll the scooped cookies between your hands to form smooth balls if you want to.
  • Pre-heat the oven to 375F.
  • Bake cookies for 8-10 minutes. Cookies should look browned around the edges, but not too browned on top.
  • Rule of thumb, if a cookie looks baked and set in the oven, it will most likely be over baked and tough as it cools down.
  • I always like to under bake my cookies, and pull them out just before they look ready. Which means I always end up with chewy and soft cookies!
  • Let cookies cool down.
Storage
  • Store in an airtight container at room temperature for up to 3 days.
To freeze
  • You can also freeze the cookie balls until they are solid, then place them in a ziplock bag and keep them in your freezer for up to 2 months. Whenever you want a cookie, pre-heat your oven, place cookies in a cookie sheet, and bake them according to instructions above.
Keyword cookies

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36 Comments

  1. 5 stars
    These are the best cookies I’ve ever made! I just squashed down the round balls of cookie dough a little bit so mine are really thick and fudgy – would definitely recommend!

  2. Hello,

    Thank you for this awesome recipe. I would just like to ask, is there anything I can sub the vegan yogurt for? I live in South Africa and vegan yogurt is almost impossible to get.

    1. Yes, you can substitute for 2 tbsp of milk instead. So instead of using the yogurt, just use 1/4 cup of milk (adding to the other 2 tbsp already listed) in the recipe 🙂 Hope it works out for you

      1. Thank you so much Camila, I really appreciate you taking the time to respond to me. I am heading into a 21 day country wide lockdown tomorrow & was hoping I could make these as a treat for us. Now I can! Thanks again 🙂 Will let you know how they turn out!

  3. They look awesome!! Can I use vegan butter instead of the coconut oil? Hard to get right now hehe thank you for your recipes!

    1. I am almost sure someone substituted for gluten free and obtained great results! I believe I read someone saying that on a Pinterest review!

  4. 5 stars
    This is a great recipe – 5 stars!. I don’t normally leave reviews, but this one is worth taking the time to leave one. I love that it only takes 1/4 cup of coconut oil – I use refined but I’m sure unrefined would be good too if you like coconut. I’ve made two batches so far – the first one was exactly as written, the second one has the addition of 1/2 cup dried cranberries – both are great. I also sifted the dry ingredients before adding to the creamed mixture but only because my baking soda and powder tend to get clumpy sometimes. After chilling in the fridge for 15 minutes, I shaped mine into discs – then chilled a bit more. Mine were firm on the outside and chewy on the inside – perfect! I think this would be a great recipe to add any variety of nuts, dried fruits, or chocolate – thank you for sharing it – super happy I found it!

    1. Thank you so much! That’s so awesome to hear. I wanna make a couple different variations for christmas this year too! Love that you made with cranberries!!! sounds very yummy!

    1. I like to use roasted and salted. It gives a bit of saltiness to the cookies. You can use raw and roast yourself and not add any salt if you prefer.

    2. Hi, I had the same issue as someone else. The cookies did not spread at all not sure what I did wrong. You mentioned checking if baking powder and soda are fresh. Not sure what that means I’m sure we don’t need to buy new baking powder and soda each time we bake right? Can you explain that please

      1. not spreading can be due to using too much flour, if when measuring the flour, you added too much.
        And you don’t need to buy a new baking powder and soda every time you bake. Simply sprinkle some baking powder in hot water and see if it foams up. If it does, it’s good. And for the baking soda, sprinkle it on some hot water and vinegar mixed and if it bubbles up, it’s good to go.

  5. Hi! These tasted amazing. But when i took the balls out of the freezer i wasnt able to make them into flat circles. The recipe says scoop and have as balls but then a comment says have it as flat circles. My cookies didnt spread out in the oven as most cookie dough balls do. Am i doing something wrong? A little confused here. Making them for Christmas so want them to look just right. Thanks!

    1. Hmmm that’s weird. I always bake them straight from the freezer and they spread out nicely. I am sorry I don’t know what could have happened. And I’ve made these many times before. So I am not sure what was the issue. Are your baking powder and baking soda fresh?

  6. Hi Camila,

    If I wanted to add dried cranberries to the recipe, will it work? If yes, how much do you recommend I add? I was looking for an eggless white chocolate cranberry macadamia cookie recipe but mostly what I found were with eggs. I came across your recipe and it looked really good. I was hoping I could try this recipe and was wondering if it would work with the cranberries. Thanks!

  7. Hello, I’m from the Netherlands, I would like to make those cookies, my oven has no fan, is an electric oven with bottom heat, or bottom and top heat, so for these cookies what temp. will i set, only bottom or bottom and top heat, thanks

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