White Chocolate Macadamia Nut Cookies
These vegan white chocolate macadamia nut cookies are chewy, buttery, and packed with rich white chocolate chips and chopped macadamia nuts. They're super easy to make!
Ingredients
- ½ cup vegan butter 1 stick or 112g, softened to room temperature
- 1 cup organic white sugar or any sugar 200g
- 3 tablespoons vegan milk
- 1 teaspoon vanilla extract room temperature
- 1 ¾ cups flour sifted (210g)
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- ¾ teaspoon sea salt
- ½ cup vegan white chocolate chips
- ½ cup raw macadamia nuts chopped
Instructions
- 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.
Video
Notes
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.
Nutrition
Calories: 147kcal | Carbohydrates: 20g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 169mg | Potassium: 35mg | Fiber: 1g | Sugar: 12g | Vitamin A: 197IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg