Before I turned vegan, White Chocolate Macadamia Nut Cookies were quite possibly my favorite kind of cookie. There was something about the combination of the buttery nuts and creamy white chocolate that hit all of the right flavor notes for me. So for the last many years, fair to say, I’ve pined for a cookie I cannot have. Until now.
I just baked up these delicious and completely vegan White Chocolate Macadamia Nut Cookies and they are so good, I think I am going to hide any I have remaining after I finish my gorge-fest, so I don’t have to share with Jay who went to bed thinking he’s going to get one first thing he wakes up tomorrow morning. I know if he eats one of these he’ll want to eat them all. Sorry, Jay, but mommies don’t always tell the truth. Or share.
I baked up these cookies as part of the Carrington Farms/TFal Healthy Baking Challenge (#sprinkleofnutrition), using Carrington Farms Liquid Unflavored Coconut Oil, which I love because, just like it says, it has no flavor. I have always loved cooking with coconut oil, because it adds great flavor to certain Indian regional food, like the cuisine of Kerala, and part of that allure is the distinctive fragrance of the coconut oil. But I am not a huge fan of the smell of coconut oil in baked goods. The unflavored coconut oil fills that gap in my pantry, and I know I am going to have a jar of it around at all times now.
I also tried out TFal’s AirBake Natural Cookie Sheets for this recipe, and I loved the lightweight, clean design and the fact that, after a light coat of Carrington Farms Coconut Oil Cooking Spray, the cookies baked and spread beautifully and slid off easily. The sheets are insulated aluminum, which pretty much meant the cookies wouldn’t burn or brown too much– perfect because I wanted these cookies to retain a lighter hue. They are also supposed to lower bake times, and the cookies did actually bake faster than the 10 minutes I had intended them to bake for- in fact, they were ready in 8.
The white chocolate chips used here are vegan, of course, and I ordered them online. I was skeptical because I always thought white chocolate was heavily dependent on dairy to taste the way it does, but these are really good and taste exactly as they should.
Carrington Farms and TFal are sponsoring a giveaway of all of these products for one lucky reader. The giveaway, limited to readers in the United States, will include:
-Carrington Farms Liquid Unflavored Coconut Oil
-Carrington Farms Coconut Oil Cooking Spray
-Carrington Farms Organic Flax-Chia Blend
-Three TFal AirBake Natural Cookie Sheets
It’s simple to enter. Leave me a comment below telling me what you would bake up with these products. I will pick the winner at random and announce it in a blog post on
March 30th April 1 (sorry to postpone, but I’ve been under the weather. On the positive side, you have two more days to enter!)
Good luck, and happy baking!
Vegan Giant White Chocolate Macadamia Nut Cookies
- 2 1/2 cups unbleached all purpose flour (to make this healthier use whole-wheat pastry flour, but your cookie will have a darker hue)
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup turbinado sugar
- 1/2 cup brown sugar
- 2 tsp pure vanilla extract
- 3/4 cup Carrington Farms Unflavored Liquid Coconut Oil
- 1/4 cup applesauce
- 2 flax eggs, 2 tbsp of flaxmeal whisked with 6 tbsp water
- 1/3 cup vegan white chocolate chips
- 1/3 cup macadamia nuts roughly chopped
- Carrington Farms oil spray for coating baking sheets
- Preheat the oven to 375 degrees F.
- Mix the flour, baking soda and salt and set aside.
- In a stand mixer or using a hand mixer, beat together the sugars with the coconut oil and applesauce until well-blended.
- Add the coconut oil, flax eggs and vanilla extract and beat until mixed.
- Add the flour and mix on low or medium speed until just blended. Scrape the sides and bottom of the bowl to ensure everything is well mixed.
- Add the white chocolate chips and macadamia nuts and mix.
- Using a standard ice cream scoop, drop the dough on the lightly sprayed cookie sheet, leaving at least 2-3 inches between each scoop. The cookies will spread quite a bit so this is very important. For smaller sized cookies, use a smaller scoop.
- Press more white chocolate chips and macadamia nuts on the tops of the cookies, if you wish, and bake for 10 minutes or until the cookies are golden at the edges.
- Cool on a rack about 15 minutes, then slide off to a rack to cool further, using a spatula.
Try these cookies from the archives: