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.
Course Dessert
Cuisine American, vegan
Keyword cookies
Prep Time 15 minutesminutes
Cook Time 10 minutesminutes
Resting Time 30 minutesminutes
Servings 20cookies
Calories 90kcal
Author Camila Hurst
Ingredients
1/4cupcoconut oilsolid (not cold from the fridge, but not melted)
3/4cupsbrown sugar packed
3tablespoonsdairy-free yogurt
2tablespoonsdairy-free milk
1teaspoonvanilla extract
1 1/3cupsall-purpose flour
1/2teaspoonbaking powder
1/4teaspoonbaking soda
1/4teaspoonfine sea salt
1/3cupchopped macadamias
3/4cupdairy-free white chocolate chips
3tablespoonsmini dark chocolate chipsoptional
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.