1 Bowl Vegan White Chocolate Macadamia Nut Cookies
Lately I’ve been going down the list to create a plethora of effortless cookies! Next to classic chocolate chip, I love a good white chocolate macadamia nut cookie! There is something about it I’m just drawn to. Whether it be the aesthetic appeal, the fact I love white chocolate, or just the flavor of macadamia nuts, the cookie just makes sense to me! For some this may seem like a unique combo, but I’m telling you, the flavors blend seamlessly together that it’s a win win for many.
One of the first cookie recipes I ever produced was a vegan white chocolate macadamia nut cookie, but with dried mango. Again, flavors were a win, but I wanted to create a more effortless cookie recipe and keep it simple. Then the 1 bowl vegan White Chocolate Macadamia Nut Cookies were born!
What’s fab about these cookies, is everything! They are quick, easy, affordable, require no beating of butter or sugar, no flax eggs, are made with just a handful of ingredients, are buttery soft, perfect for any season, can easily be made in bulk, you can cut down the sugar, are packed with white chocolate, sweet, savory, have texture, and are great for entertaining or gifts!
If you love all things white chocolate or simply adore an effortless cookie recipe, you have to try these new vegan White Chocolate Macadamia Nut Cookies!
Why this recipe is great:
Quick
Easy
Affordable
Requires no beating of butter and sugar
Requires not even a flax egg
Salty
Sweet
Buttery soft
1 Bowl Vegan White Chocolate Macadamia Nut Cookies
- Total Time: 1 hour
- Yield: 8 cookies 1x
Ingredients
- 1/2 cup white sugar
- 3/4 cup light brown sugar, packed
- 1 teaspoon salt
- 1/2 cup refined coconut oil, melted
- 1/4 cup non-dairy milk
- 1 teaspoon almond or vanilla extract
- 1 1/2 cups flour
- 1/2 teaspoon baking soda
- 1 cup vegan white chocolate chips
- 2/3 cup chopped macadamia nuts
Instructions
- In a large bowl, whisk together the sugar, brown sugar, salt, and coconut oil until combined.
- Whisk in non-dairy milk and vanilla, until all sugar has dissolved and the batter is smooth.
- Sift in the flour and baking soda, then fold the mixture with a spatula, being careful not to overmix.
- Fold in the white chocolate chips and macadamia nuts evenly.
- Cover and chill the dough in the fridge for a minimum of 2hrs or overnight. I recommend overnight.
- Preheat oven to 350°F (180°C).
- Make 1 ice cream scoop of batter and place on a baking sheet lined with parchment paper. Keep the dough in the fridge until ready to bake. It makes 8 large or 16 smaller cookies.
- Bake for 12-15 minutes, or until cookies just begin to brown. Allow to cool for 10-15, then place on cooling rack to fully cool.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Cookie Dough
- Cuisine: Dessert
Nutrition
- Serving Size: 1
Thanks so much for sharing Renee! I’m glad they came out good!
Is the serving size supposed to be 18 cookies instead of 8? I baked mine for 20 minutes, they were huge and all melted together but the centres are completely raw with the outer cookies having brown edges.
I make larger cookies for images, which will come to about 8 cookies. How long did you chill the dough for? I typically chill mine overnight, but you can get a good result with 2hrs. Sometimes if you leave the dough out too long before baking that also makes the cookies spread too much.