½cupvegan butter1 stick or 112g, softened to room temperature
1cuporganic white sugar or any sugar200g
1teaspoonvanilla extractroom temperature
1 ¾cupsfloursifted (210g)
½cupvegan white chocolate chips
½cupraw macadamia nutschopped
Cream together the vegan butter and sugar for 3 minutes. You can also use a whisk. Add in the vegan milk & vanilla extract and mix again for 30 seconds.
In a bowl mix together the flour, cornstarch, baking soda and sea salt. Add that into the wet ingredients. Mix gently until fully combined (about 1 minutes). Fold in the white chocolate chips and nuts and mix until just combined. Chill in the fridge for 2 hours.
Scoop out the cookies as 1 heaping tablespoon each. Allow 3 inches for each cookie. Keep the dough cold while doing this (don't let it thaw too much).
Bake at 350°F/180°C for 11-12 minutes. Remove immediately from the oven. Let them cool on the baking sheet for 5 minutes (don't skip this part) then move the cookies to a wire rack to cool completely.
How to store: Place the White Chocolate Macadamia Nut Cookies in an airtight storage container and store the cookies at room temperature for up to a week.How to freeze: You can freeze these cookies for up to 3 months. Let them thaw at room temperature before serving.