Description
Chewy, slightly crisp vegan cookies made with white chocolate and macadamia nuts—dairy‑ and egg‑free, yet bursting with nostalgic flavor.
Ingredients
- 2 cups all‑purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ½ cup coconut oil, softened (not melted)
- ¾ cup brown sugar
- ¼ cup granulated sugar
- ½ cup non‑dairy milk (almond, soy, oat)
- 1 tsp vanilla extract
- 1 cup vegan white chocolate chips
- 1 cup chopped raw macadamia nuts
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment.
- Cream coconut oil with brown and granulated sugar until light and fluffy.
- Stir in non‑dairy milk and vanilla until smooth.
- In a separate bowl, whisk flour, baking soda, and salt. Gradually add to wet mixture until just combined.
- Fold in vegan white chocolate chips and macadamia nuts.
- Chill dough for 30 minutes (or up to 2 hours).
- Scoop dough into 1½‑inch balls and place on sheets spaced 2″ apart.
- Bake 10–12 minutes until edges are golden. Cool slightly on pan, then transfer to wire racks.
Notes
- Press extra chips or nuts on top before baking for presentation.
- Store cooled cookies in an airtight container with a slice of bread to keep them soft.
- Freeze baked or unbaked cookies in airtight bags for up to 2 months.
- Reheat in microwave (10–12 s) or oven (300 °F for 3–5 min) for fresh‑baked warmth.
