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!
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.
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.
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.
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.
Here are some more Vegan Cookies and treats you may enjoy:
- Vegan Gingerbread Cookies with Fudge
- Vegan Peanut Butter Truffles
- Vegan Chocolate Chip Cookies with Pistachio
- Vegan Peanut Butter Madeleines
- Vegan Ginger Cookies
- Vegan Banana Cookies with Chocolate Chips
Thank you so much for stopping by and reading my blog! Have a fabulous day!
Vegan White Chocolate Macadamia Cookies
- 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
- 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.
- Store in an airtight container at room temperature for up to 3 days.
- 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.