The BEST vegan white chocolate macadamia nut cookies ever! These cookies are soft, chewy, buttery, salty, and sweet. The no chill cookie dough is loaded with dairy-free white chocolate chips and roasted macadamia nuts. It’s an easy one bowl recipe and reminiscent of the classic Subway cookies!

vegan white chocolate macadamia nut cookies on a wire cooling rack

I am of the opinion that white chocolate macadamia nut cookies are one of THE most underrated cookie flavors. Yes, okay, classic chocolate chip cookies will always take first place – that’s a given. But, let me tell ya, this flavor is right up there beside it!

There is just something special about this cookie combination. The ultra sweet white chocolate perfectly complements the salty, buttery, creamy macadamia nuts. And when they’re made just right, these cookies contain the greatest conglomerate of textures. They’ve got a soft & chewy bite, gooey interior, crispy exterior, puddles of white chocolate, and crunchy bits of nuts throughout.

Another great thing about this dessert? The recipe is incredibly simple with easy-to-follow instructions. We’ll cream together the wet ingredients, then fold in the dry ingredients to create a quick no chill cookie dough. Then, stir in the nuts and chocolate, scoop the dough, and bake until golden. So easy!

These white chocolate macadamia cookies are:

  • Vegan, dairy-free, egg-free, and gluten-free friendly
  • Soft, chewy, buttery, sweet and salty
  • Packed with crunchy bits of macadamia nuts
  • Quick, easy to make, and a one bowl recipe
  • A copycat of the macadamia Subway cookies
  • Great for white chocolate lovers!
a vegan white chocolate macadamia nut cookie with a bite taken out of the middle

Ingredients in white chocolate macadamia cookies

  • Flour: We’re using plain flour, otherwise known as all-purpose flour. You may use gluten-free baking flour if you do not consume gluten.
  • Vegan butter: I recommend using vegan buttery spread (from a tub) rather than butter sticks. The stick butter will work just fine, but I always think the spread produces better results when it comes to baking cookies.
  • Sugar: Sugar sweetens the cookies, of course! Both brown sugar and granulated sugar are used to make them moist and chewy.
  • White chocolate chips: White chocolate is primarily made of sugar, cocoa butter, and vanilla. If you follow a vegan diet, make sure yours is dairy-free.
  • Macadamia nuts: Use macadamia nut pieces or roughly chop them yourself. Make sure they are dry roasted and salted for the best flavor.
  • Almond milk: Since the recipe is made without dairy, we’ll use unsweetened almond milk. You can choose another type of plant-based milk if you’d like.
  • Baking soda: This leavens the cookie dough, resulting in cookies that are a bit fluffier.
  • Cornstarch: Cornstarch help create a soft and tender texture.
  • Vanilla: Vanilla extract is essential for all desserts. We’ll use two spoonfuls for this cookie recipe.
  • Salt: Salt is especially necessary for these cookies to balance the ultra sweet white chocolate. Don’t worry if your macadamia nuts are already salted, you’ll need to add this extra salt regardless.
ingredients for vegan white chocolate macadamia nut cookies

How to make vegan white chocolate macadamia nut cookies

For the full ingredient measurements and step-by-step instructions, scroll down to view the recipe card at the bottom of the page.

First, preheat the oven to 350 degrees F. Line two large baking sheets with parchment paper to prevent the cookies from sticking to the pan.

Next, in a large bowl, add vegan butter, granulated sugar, and brown sugar. Using a handheld mixer or an electric mixer, beat the butter and sugar together until light and fluffy (about 1-2 minutes). Add almond milk and vanilla extract, then beat together once more just until combined.

Next, add all-purpose flour, baking soda, cornstarch, and salt. Mix together until the flour is evenly incorporated. Then, stir in the white chocolate chips and chopped macadamia nuts.

After, scoop the cookie dough into balls. Transfer to the baking sheets. Bake cookies for 12 minutes or until the edges are light golden and the center is still gooey.

You should remove the white chocolate macadamia nut cookies from the oven while the center still appears underbaked. They will de-puff and firm up while cooling on the baking sheet. Enjoy!

a photo collage making vegan white chocolate macadamia nut cookie dough

Tips for making perfect vegan cookies

Use slightly softened butter. Slightly softened butter will take a subtle imprint when you gently press it with your finger.

Measure the flour correctly. For true accuracy, I recommend using a food scale to weigh the flour. If you don’t have a food scale, make sure you are not scooping and packing flour into your measuring cup. Instead, gently spoon flour into the measuring cup until it is heaping mound over the top. Then, scrape off the excess with the a level surface (like the back of a knife).

Use dry roasted and salted macadamia nuts. You can buy them already chopped or simply do it yourself at home. Dry roasted and salted nuts will provide the best flavor.

Bake cookies on the middle rack in your oven. I always suggest baking cookies one tray at a time on the middle rack in your oven. This leads to even baking, resulting in consistent soft and chewy cookies.

How to make round cookies: Immediately after removing them from the oven, place a large round cookie cutter (or large glass) over the cookie. Spin the cookie cutter in circular motions to form the cookie’s edges into a perfect circle. This must be done while the cookies are still hot and pliable, so do it quickly before they cool! See how to make perfectly round cookies for a video example.

a stack of vegan white chocolate macadamia nut cookies on a wire cooling rack
a half bitten vegan white chocolate macadamia nut cookie

How to store macadamia nut cookies

Store leftover vegan cookies inside a sealed container at room temperature. They will keep fresh for about 3-4 days.

If you would like to store the cookies longterm, you can freeze the cookie dough or the already-baked cookies. For cookie dough, place balls inside a sealed ziplock bag. For cookies, simply place them inside a ziplock bag. Squeeze as much extra air out of the bag as possible before placing in the freezer. They will keep for up to 3 months.

vegan white chocolate macadamia nut cookies on a wire cooling rack

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vegan white chocolate macadamia nut cookies on a wire cooling rack

Vegan White Chocolate Macadamia Nut Cookies

  • Author: Kaylie Grace
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 22 minutes
  • Yield: 18 cookies 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American
  • Diet: Vegan

Description

The BEST vegan white chocolate macadamia nut cookies are easy, soft, chewy, and buttery! This one bowl cookie recipe use a quick no chill cookie dough. It’s loaded with dairy-free white chocolate chips and dry roasted macadamia nuts. They are gluten-free friendly and reminiscent of the fan favorite Subway macadamia cookies! #vegancookies #vegandessert #cookierecipes #whitechocolate #macadamia #macadamianuts 


Ingredients

Scale
  • 1/2 cup vegan butter, slightly softened
  • 3/4 cup light brown sugar, packed
  • 1/4 cup cane sugar
  • 1/4 cup almond milk
  • 2 tsp vanilla extract
  • 1 and 3/4 cup all-purpose flour (or GF flour), measured correctly*
  • 1 tsp baking soda
  • 1 tsp cornstarch
  • 1/2 tsp salt
  • 1 cup vegan white chocolate chips
  • 1 cup roasted salted macadamia nuts, chopped

Instructions

  1. First, preheat the oven to 350 degrees F. Line two large baking sheets with parchment paper to prevent the cookies from sticking to the pan.
  2. In a large bowl, add vegan butter, granulated sugar, and brown sugar. Using a handheld mixer or an electric mixer, beat the butter and sugar together until light and fluffy (about 1-2 minutes). Add almond milk and vanilla extract, then beat together once more to combine.
  3. Add all-purpose flour, baking soda, cornstarch, and salt to the bowl. Mix together until the flour is evenly incorporated. Then, add chopped macadamia nuts and white chocolate chips. Mix together.
  4. Scoop the cookie dough into balls. Transfer to the baking sheets.
  5. Bake cookies for 12 minutes or until the edges are light golden and the center is still gooey. You should remove them from the oven while the center still appears underbaked. They will de-puff and firm up while cooling on the baking sheet. Enjoy!

Notes

  • *Measuring flour: I recommend using a food scale to weigh the flour. If you don’t have a food scale, make sure you are not scooping and packing flour into your measuring cup. Instead, gently spoon flour into the measuring cup until it is heaping mound over the top. Then, scrape off the excess with the a level surface (like the back of a knife). Make sure you check the label on your flour to get an accurate weight measurement! Some brands are 30g per 1/4 cup while others are 34g per 1/4 cup.
  • Macadamia nuts: Use dry roasted and salted macadamia nuts for the best flavor.
  • Bake on the middle rack: I always suggest baking cookies one tray at a time on the middle rack in your oven. This leads to even baking, resulting in consistent soft and chewy cookies.
  • Storage: Store cookies inside a sealed container at room temperature for 3-4 days. If saving longterm, place in a ziplock bag in the freezer for up to 3 months.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 224
  • Sugar: 18g
  • Fat: 12g
  • Carbohydrates: 29g
  • Fiber: 2g
  • Protein: 2g

Keywords: vegan white chocolate macadamia nut cookies, vegan macadamia cookies

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