Looking to take your cookie experience to the next level? Try these ultimate Vegan White Chocolate Macadamia Nut Cookies! Made with macadamia nut butter and crunchy macadamia nuts, these cookies offer a delicious upgrade to the classic recipe. You'll love the perfect balance of rich, creamy vegan white chocolate chips, buttery macadamia nuts, and chewy cookie goodness. These cookies are sure to delight your taste buds and leave you wanting more!
Vegan White Chocolate Macadamia nut cookies have always been one of my favorite cookies. I never thought that there was a way to upgrade this perfect cookie. However, after tasting Wilderness Poets Macadamia Nut SPiN, I knew how to upgrade this cookie. I got to work and created the ultimate macadamia nut cookie recipe. These cookies have the perfect chewy texture, sweet taste, and nutty goodness. I guarantee these cookies will be a favorite amongst all.
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Jump to:
- Vegan White Chocolate Macadamia Nut Cookie Ingredients:
- How To Make Vegan White Chocolate Macadamia Nut Cookies:
- Substitutions:
- Vegan Double Macadamia Nut White Chocolate Cookies Variations:
- What You Will Need To Make These Macadamia Nut Cookies:
- How To Store Vegan White Chocolate Macadamia Nut Cookies:
- Top Tip:
- Frequently Asked Questions
- Related Vegan Cookie Recipes:
- Vegan Double Macadamia Nut White Chocolate Cookies
- Related Recipes:
Vegan White Chocolate Macadamia Nut Cookie Ingredients:
This recipe is great because it is made with clean and simple ingredients, yet it is so delicious nobody will even be able to tell that it is healthy or vegan! You can find all the ingredients at your local grocery store or easily order online!
Dry Ingredients:
- All-Purpose Flour - Ensures a soft and chewy texture for these cookies. You can use either all-purpose flour or gluten-free flour, depending on your preference. Whole wheat flour is also an option. If you use whole wheat, I recommend using ¾ cup instead of a full cup.
- Maple Crystals - These are my go-to and all-time favorite natural sweetener. They are 100% maple syrup, so they are a natural sweetener with a lower glycemic index than refined sugar, offering a gradual energy release. They are perfectly sweet with the perfect amount of maple flavor. I buy mine in bulk from Wilderness Poets because it is the most affordable way to get them. As always, the code: "NATURALVEGAN" gets you $10 off your purchase!
- Cornstarch - Enhances the texture by providing a delicate crumb and preventing excessive spread during baking.
- Baking Soda - Acts as a leavening agent, helping the cookies rise and achieve a soft, pillowy texture.
- Ground Flaxseed - Binds the ingredients together when used as a flax egg, contributes moisture, and boosts the cookies' overall nutritional value due to high levels of omega-3 fatty acids and fiber. This becomes the perfect egg replacement.
- Raw Macadamia Nuts - Adds a delightful crunch, rich flavor, and nutritional density to the cookies. Packed with healthy monounsaturated fats, vitamins, and minerals that support heart health. I also recommend buying these in bulk from Wilderness Poets.
- Vegan White Chocolate Chips - Sweet white chocolate infuses pockets of creamy sweetness and a luxurious texture, creating a delightful contrast in each bite. Look for a white chocolate bar or white chocolate chips that are vegan and refined sugar-free.
Wet Ingredients:
- Vanilla Extract - Enhances the overall flavor profile, adding a comforting and familiar note.
- Wilderness Poets Maple Macadamia Nut SPiN Nut Milk Concentrate - This is the key ingredient to these vegan white chocolate macadamia cookies. It Infuses the cookie dough with the rich taste of macadamia nuts and maple, elevating the overall cookie flavor, texture, and sweetness. I absolutely love this flavor of SPiN. Again, the code: "NATURALVEGAN" gets you $10 off.
- Water - You will need water to create the flax egg.
See the recipe card for quantities.
How To Make Vegan White Chocolate Macadamia Nut Cookies:
These delicious cookies are great because they are super easy to make and bakery-level perfect.
- Prepare the Flaxseed Egg:
- In a small bowl, combine the ground flaxseed with water to create a flaxseed egg. Allow it to sit for a few minutes until it thickens.
- Mix the Dry Ingredients:
- In a large bowl, whisk together the all-purpose flour, maple crystals, cornstarch, and baking soda.
- Combine Wet Ingredients:
- In another bowl, mix the flaxseed egg, vanilla extract, Wilderness Poets Maple Macadamia Nut SPiN Nut Milk Concentrate, and water.
- Combine Wet and Dry Ingredients:
- Add the wet ingredients to the dry ingredients, stirring until a soft cookie dough forms.
- Fold in Macadamia Nuts and White Chocolate:
- Gently fold in the chopped raw macadamia nuts and vegan white chocolate chips until evenly distributed throughout the dough.
- Chill Dough:
- The cookie dough needs to chill for about 30 minutes to help control the spread. Chill in the fridge until firm for best results.
- Preheat the Oven:
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop and Bake:
- Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, leaving enough space between each cookie.
- You can add a couple of vegan white chocolate chips and macadamia nuts to the top of the cookie dough balls. This will ensure that they will look their best after baking.
- Bake to Perfection:
- Bake in the preheated oven for 12-15 minutes or until the edges are golden brown. The centers may appear slightly undercooked but will firm up as they cool.
- Cool and Enjoy:
- Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Indulge:
- Once cooled, indulge in the delightful combination of crunchy macadamia nuts and creamy white chocolate in every heavenly bite!
Hint: These cookies spread quite a bit; I recommend baking them on a large cookie sheet to ensure they won't bake into each other.
Substitutions:
There are a handful of easy substitutions that can be made to these vegan macadamia nut cookies if needed. Here are some of the common ones.
- Sweetener - If you can't get your hands on maple crystals in time to make this recipe, you can use other sweeteners. Coconut sugar and brown sugar are two other great substitutes. I'd recommend coconut sugar over brown sugar because it contains more nutrients. However, whatever you can get your hands on will work.
- Vegan Butter - I often get asked if vegan butter or coconut oil is a good substitute for nut butter in my oil-free cookies. The simple answer is no. Vegan butter contains too much oil and, therefore, would cause the cookies to spread too much. If you need a substitute for coconut butter, I recommend using raw cashew butter.
- Flax Egg - If you want to use a vegan egg replacement in place of the flax egg, you can. It will be a 1:1 substitute.
If you have any questions about a particular substitution not listed, make sure to leave a comment, and I'll get back to you as quickly as possible!
Vegan Double Macadamia Nut White Chocolate Cookies Variations:
There are plenty of fun and delicious variations that can be made to these vegan white chocolate macadamia nut cookies. Here are some of my favorite ways.
- Semi-Sweet Chocolate Chips - If you prefer a more classic chocolate chip cookie, you can use regular vegan chocolate chips instead of vegan white chocolate chips.
- White Chocolate Cranberry - You can add a handful of Wilderness Poets naturally sweetened cranberries into the cookie dough for a delicious festive twist.
- Caramel -Top these vegan cookies off with your favorite vegan caramels for a delicious sweet variation.
What You Will Need To Make These Macadamia Nut Cookies:
These vegan white chocolate macadamia nut cookies are great because they are super easy to make and require minimal equipment. Here's what I recommend using to make these cookies.
- Mixing Bowls - You will need a small bowl for making the flax egg, a large mixing bowl for mixing the dry ingredients, and a large bowl for mixing the wet ingredients into the cookie dough.
- Whisk - A whisk is essential for evenly mixing the dry ingredients in the large bowl, ensuring a uniform cookie dough.
- Measuring Cups and Spoons - Accurate measurements are crucial in baking. Have measuring cups for flour and liquids, as well as spoons for precise amounts of extracts and spices.
- Baking Sheet - A baking sheet lined with parchment paper will prevent the cookies from sticking and make for easy cleanup.
- Cookie Scoop or Spoon - Use a cookie scoop or a spoon to portion out the cookie dough onto the baking sheet. This ensures uniform-sized cookies for even baking.
- Wire Rack - After baking, transfer the cookies to a wire rack to cool completely. This helps them firm up and prevents them from becoming too soft.
- Optional: Hand or Stand Mixer - While not strictly necessary for this recipe, a hand or stand mixer with a paddle attachment can make the mixing process faster and more efficient. I recommend mixing on medium or low speed.
- Optional: Parchment Paper or Silicone Baking Mat - If you prefer using silicone baking mats instead of parchment paper, they also work well to prevent sticking.
As always, you can find all my go-to equipment on my Amazon storefront or my affiliate page.
How To Store Vegan White Chocolate Macadamia Nut Cookies:
Storing these cookies properly is crucial to ensuring they stay fresh. I do not recommend storing them at room temperature. Instead, I recommend storing them in an airtight container in the fridge. If stored properly, they will stay fresh for up to 2 weeks. They can also be frozen. If frozen, they will stay fresh for up to 2 months.
Top Tip:
Adjust the vegan white chocolate chips and raw macadamia nuts to your personal taste. I personally love more nuts than chocolate chips so I add more. I encourage you to make it your own.
Frequently Asked Questions
Yes, you can use pre-roasted macadamia nuts for a slightly different flavor profile. Just ensure they are unsalted.
Yes, you can refrigerate the cookie dough for up to 24 hours before baking. This can enhance the flavor and texture of the cookies.
Is the Wilderness Poets Maple Macadamia Nut SPiN Nut Milk Concentrate sweetened?
Related Vegan Cookie Recipes:
Looking for other vegan cookie recipes like this? Try these:
If you try this Vegan White Chocolate Macadamia Nut Cookies Recipe, I’d really love to hear your thoughts in the comments below. I’d also really appreciate a recipe card rating! Make sure to share it on social media and tag @theallnaturalvegan to be featured! Thank you for supporting The All Natural Vegan!
Vegan Double Macadamia Nut White Chocolate Cookies
Equipment
- 1 Mixer optional
- 1 cookie scoop
Ingredients
Dry Ingredients
- 1 cup all-purpose flour or gluten-free flour
- 2 tablespoon all-purpose flour or gluten-free flour
- 1 ¼ cup maple crystals "NATURALVEGAN" for $10 off
- 1 tablespoon cornstarch
- 2 teaspoon baking soda
- 2 tablespoon ground flaxseed
- ½ cup raw macadamia nuts
- ½ cup vegan white chocolate chips
Wet Ingredients:
- 2 teaspoon vanilla extract
- ¾ cup SPiN Macadamia Nut Milk Concetrate "NATURALVEGAN" for $10 off
- 6 tablespoon water
Instructions
Prepare the Flaxseed Egg:
- In a small bowl, combine the ground flaxseed with water to create a flaxseed egg. Allow it to sit for a few minutes until it thickens.
Mix the Dry Ingredients:
- In a large bowl, whisk together the all-purpose flour, maple crystals, cornstarch, and baking soda.
Combine Wet Ingredients:
- In another bowl, mix the flaxseed egg, vanilla extract, Wilderness Poets Maple Macadamia Nut SPiN Nut Milk Concentrate, and water.
Combine Wet and Dry Ingredients:
- Add the wet ingredients to the dry ingredients, stirring until a soft cookie dough forms.
Fold in Macadamia Nuts and White Chocolate:
- Gently fold in the chopped raw macadamia nuts and vegan white chocolate chips until evenly distributed throughout the dough.
Chill Dough:
- The cookie dough needs to chill for about 30 minutes to help control the spread. Chill in the fridge until firm for best results.
Preheat the Oven:
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
Scoop and Bake:
- Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, leaving enough space between each cookie.
- You can add a couple of vegan white chocolate chips and macadamia nuts to the top of the cookie dough balls. This will ensure that they will look their best after baking.
Bake to Perfection:
- Bake in the preheated oven for 12-15 minutes or until the edges are golden brown. The centers may appear slightly undercooked but will firm up as they cool.
Cool and Enjoy:
- Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Indulge:
- Once cooled, indulge in the delightful combination of crunchy macadamia nuts and creamy white chocolate in every heavenly bite!
Related Recipes:
Make sure to check out some of the other recipes using Wilderness Poets products on my website!
Tansy
Vegan white chocolate - who knew! Macadamia and white chocolate is a delicious combination. Thanks for or inspiration. Yum!