Filled to the brim with vegan white chocolate chips and buttery macadamia nuts, these soft and chewy Vegan White Chocolate Macadamia Nut Cookies are a must-make! This is an easy one-bowl recipe. Treat yourself to more epic vegan cookies, like these Perfect Vegan Chocolate Chip Cookies, Fluffernutter Cookies, Vegan Snickerdoodles, and Kitchen Sink Cookies. Classic white chocolate chip macadamia nut cookies have a famous melt-in-your-mouth texture and nutty flavor that make them irresistible. Jam-packed with white chocolate and buttery soft macadamia nuts, it’s not surprising that they’re so popular! If you loved the classic version, you’ll surely fall for my Vegan White Chocolate Macadamia Nut Cookies as well. They’re not only easy to make in one bowl but are also soft, thick, and chewy; it’s everything you want in a macadamia nut cookie!
Why I love these cookies
Bakery-style cookies – Their pillowy soft, chewy, and buttery bites make these cookies taste like they’ve come straight from your favorite vegan bakery. A one-bowl dessert – It’s a foolproof vegan cookie recipe made mostly with baking staples in just one bowl. Freezer-friendly – Whether they’re baked or unbaked, vegan macadamia nut cookies are easy to freeze for months!
How to make vegan white chocolate macadamia nut cookies
Use an electric mixer to cream the butter and sugars together in a large bowl until creamy and smooth. Next, beat in the milk and vanilla. Add the flour, baking soda, cornstarch, and salt to the bowl, then slowly beat them into the wet mixture on low speed until just combined. Finish by folding in the white chocolate chips and macadamia nuts. Want more mix-ins? Dried cranberries folded into the dough would give the cookies a festive twist. Roll scoops of the cookie dough into balls and place them on the prepared baking sheets. Place the sheets in the fridge for 30 minutes so the cookie dough balls can firm up. After chilling, bake the cookies until they’re just barely golden around the edges. Do not overbake the cookies! You’ll know they’re done when the tops look puffy and the edges are just starting to brown. It’s okay if they still look a little underdone; they’ll continue to cook and firm up on the baking pans after they come out of the oven (it’s the secret to a chewy, soft cookie!). Let the cookies rest on the pans for a few minutes before transferring them to a wire rack. Enjoy!
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