If you’re craving a classic, nostalgic treat, give these Vegan White Chocolate Macadamia Cookies a try! Thick, chewy, and so delicious. The rich macadamias and sweet white chocolate are the perfect match.
Happy Sunday, lovely friends! I am so happy to be sharing this delicious recipe with you guys today – Vegan White Chocolate Macadamia Cookies! I hadn’t had these classic treats in years because vegan-friendly white chocolate chips were such a hot commodity. Now that I’ve been able to find them regularly at the grocery store, I was so excited to be able to enjoy them again. You have thick and chewy cookies studded with buttery macadamia nuts and sweet, melty white chocolate chips. The combination is perfect, nostalgic, and so delicious.
What do I need to make vegan white chocolate macadamia cookies?
- Vegan white chocolate chips: The most important ingredient! I have been able to find them regularly at Walmart and I am so happy about it. I use them all the time to make my cake gems, but they are perfect to be used as chips for cookies. I find both the allergy-friendly Great Value white chips at Walmart as well as Nestle Allergen Free White Morsels. Either one will work great in here – to be honest, I prefer the flavor and texture of the Great Value ones!
- Macadamia nuts: Sweet, buttery, and oh-so-good. Macadamia nuts are the other essential ingredient in this recipe. I chopped mine up small so that I would get a bit in each bite of cookie!
- Vegan butter & vegan shortening: Yes, you do need both! I use both vegan butter and shortening in my cookies to achieve the best texture and flavor. I find that just butter is too runny, and just shortening can be too stiff and dry. Half and half is the perfect balance! You can substitute vegan butter with coconut oil, but the shortening is a must.
- Vegan sugar & brown sugar: Did you know that not all sugar is vegan?! It blew my mind too when I learned it! Most cheap sugar (in the US at least) is processed with bone char, which makes it very much not vegan. My favorite vegan-friendly brands are Zulka, Florida Crystals, and Kirkland (found at Costco). When in doubt, just know that all organic sugar is vegan-friendly! The blend of white and brown sugar makes the cookies perfectly chewy in the center and crispy at the edges.
- Aquafaba: My favorite egg substitute for cookies is aquafaba, aka the brine from canned chickpeas! This liquid is perfectly thick and has a similar composition to egg whites, which means it performs really well in recipes like this. I am just in the habit of saving the brine any time I eat chickpeas, so I always have some in the fridge when I need it.
- Vanilla extract: This is a must in a simple recipe like this! The creamy vanilla flavor is perfect in the cookie dough.
- All purpose flour, baking powder, baking soda, salt.
How do I make these white chocolate macadamia cookies?
- First, cream together your vegan butter & shortening with your white sugar and brown sugar until light and fluffy. A stand mixer or hand mixer is super handy for this part!
- Add in your aquafaba in lieu of eggs, and a splash of vanilla extract. Beat until everything is nicely incorporated.
- Now it’s time for your dry ingredients – stir in your flour, baking powder, baking soda, and salt. Mix until your cookie dough just comes together.
- Finally, fold in your chopped macadamia nuts and white chocolate chips. The cookie dough is ready! I like using a cookie scoop to portion out my cookies. Silicone mats are perfect for recipes like this.
- Now – the most important part – chill your cookies! You can either chill the bowl of cookie dough, or chill the portioned out cookies. I like scooping first and chilling second cause it’s faster that way! Let them chill for at least 15-20 minutes until nice and solid.
- Time to bake! Preheat your oven to 350F. When it’s well heated, transfer your cookies directly from fridge to oven to help them retain their shape and stay thick and fluffy. Bake until lightly golden brown and just set – they will continue to harden as they cool. Enjoy!!
Check out these other yummy vegan cookies!
- The Perfect Vegan Chocolate Chip Cookies
- Vegan Chocolate Tahini Swirl Cookies
- Vegan Peanut Butter Banana Chocolate Chip Cookies
- Vegan Confetti Sugar Cookies
- ¼ cup vegan butter
- ¼ cup vegan shortening
- ½ cup granulated white sugar
- ¼ cup packed dark brown sugar
- 3 tbsp aquafaba (chickpea brine)
- 1 tbsp vanilla extract
- 1½ cups all purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- ½ salt
- 1 cup vegan white chocolate chips
- ½ cup chopped macadamia nuts
- In a medium bowl, beat together the vegan butter, vegan shortening, white sugar, and brown sugar together until light and fluffy.
- Add in the aquafaba and vanilla, and beat until combined.
- Stir in the flour, baking powder, baking soda, and salt until the cookie dough comes together. Finally, mix in the white chocolate chips and macadamia nuts.
- Line 2 baking sheets with silicone liners or parchment paper. Scoop out cookies, and place in fridge to chill for at least 15-20 minutes, until solid.
- When ready to bake, preheat oven to 350F. Transfer the cookies into the oven, and bake for 15-17 minutes, until golden brown. Enjoy!
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