First for the recipe roundup, I wanted to start with the classic White Chocolate Macadamia Nut cookie. When was the last time you honestly had one of these? I know mine was definitely a few years ago, and it definitely wasn’t vegan. This is one of those cookies that I literally never find a vegan version of in stores, and it’s a shame because they’re so good! If you happen to dislike macadamia nuts though, you can definitely sub-in peanuts, almonds, or just leave the nuts out. There’s nothing wrong with a white chocolate chip cookie all on its own.
These cookies are soft and chewy with a crunch from the nuts and white chocolate chips. Even though these cookies might make you think of summer or spring, they are still just as delightful in the winter. A word of caution is to make sure that the white chocolate chips you are buying are vegan, because many typical grocery store brands are not. The ones that I use are by Lieber’s, and you can buy them easily online. Luckily, Chocolate Covered Katie has a recipe where you can make your own vegan white chocolate chips here as an alternative to buying them.
For this delectable recipe, simply scroll down. I would like to note that I had referenced a few different recipes online for this one to come together, such as one from Vedged Out and some non-vegan recipes as well. I like Somer’s idea of making these jumbo cookies, which reminds me of Alternative Baking Company and their Cookies of the Season. So, maybe white chocolate macadamia isn’t your kind of thing. I figured out some other fun ways to change up this recipe (if you scroll down to it), such as including shredded coconut or peanuts instead of macadamia nuts. There is probably a cookie for everyone in this recipe roundup, which is why I wanted to include a few options. Click here to return to the other cookie recipes!
- 1 Tbs ground flaxseeds
- 1/4 cup vanilla or unflavored non-dairy milk
- 1/2 cup unbleached sugar
- 1/2 cup room temperature coconut oil, or alternative unflavored oil
- 1/2 tsp vanilla
- optional: splash of almond extract
- 1 1/4 cup + 1 tbs all-purpose flour
- pinch of salt
- 1 tsp baking powder
- 1/4 cup vegan white chocolate chips
- 1/4 cup roughly chopped raw macadamia nuts
- 1. Preheat the oven to 350°F. Place the ground flaxseeds in a bowl with the non-dairy milk to let them thicken. You can also place them in a bowl with half the measurement of water and half of non-dairy milk if you are running low. Then allow to set for a few minutes until a flax "egg" forms to help bind the cookies together. Meanwhile combine the melted coconut oil and sugar and beat together. Add the sugar and vanilla until you get a smooth consistency throughout.
- 2. In a separate bowl, stir together the dry ingredients. Slowly add the flour mixture to the wet ingredients until a dough forms. Fold in the chopped nuts and white chocolate chips.
- 3. Using an ice cream scoop, place rounded dough onto the cookie sheet, spacing each a couple inches apart. Flatten the dough slightly to form a round disk.
- 4. Bake for 12-15 minutes. Cookies may be lightly browned, but allow them to continue cooking on the sheet once they are out of the oven.
- If you aren't able to find vegan white chocolate chips, you can sub in vegan semi-sweet chocolate chips for a twist. Other fun ingredients include shredded coconut, or using chopped peanuts if you don't care for macadamia nuts.