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
Ingredients
- 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
Instructions
- 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.
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Try these cookies from the archives:
Jaleesa Smith says
March 24, 2016 atI would try these cookies. They look amazing!
Diane Dimauro says
March 30, 2016 atI would use these ingredients to make Chia & Flax Pancakes!! Yum!! Love these cookies
Kathy says
March 24, 2016 atI would bake these cookies of course!! These white chocolate macadamia cookies look delicious.
ss says
March 24, 2016 atThese cookies for sure! White chocolate and macadamia is one of my fav combos as well!
Juliann says
March 24, 2016 atI’m a muffin baker and been experimenting with savory granola. All of the coconut products would help.
rusthawk says
March 24, 2016 atI would have to make your recipe first! Wonderful pics!
Girija says
March 24, 2016 atI’d use it to whip up some vegan butter for the Adai.
Sarah Olson says
March 24, 2016 atI’ve used that exact coconut oil to make some chocolate-avocado ice cream before, which was amazing!
Chhaya says
March 24, 2016 atThese cookies look scrumptious! I would try either these or some vegan coconut macaroons that I have been meaning to try since a long time!
Sue hegle says
March 24, 2016 atI am ordering those white chocolate chips and will bake these cookies! They look amazing!
thesingingmama says
March 24, 2016 atThey look delicious, I am baking these for sure.
Angela Saver says
March 24, 2016 atI would use these ingredients to bake some Oatmeal Chocolate Chip Cookies for my family!
Andysavi.Mom@gmail.com
Krithika says
March 24, 2016 atI think I would bake some large oatmeal cookies that would make a healthy breakfast. I have a bad tendency to skip breakfast most days that I’m trying to break. I’m always on the lookout for healthy breakfast options.
These cookies look wonderful! I’ve never baked with macadamia nuts before, I think I’m going to have to try these soon.
Bridget C says
March 24, 2016 atThink I’ll make these white chocolate macadamia cookies; look yummy! Thanks for the giveaway and the cookie recipe!
Jacky says
March 24, 2016 atI would love to try your cookies, and lots of other cookie recipes made healthier with coconut oil! I could really use some new cookie sheets too! Mine are looking rough!
Jacky says
March 24, 2016 atHmm, I don’t see the comment I just submitted… but I would love to make all the cookie recipes in my cookbook collection healthier with coconut oil in place of Earth Balance or canola oil. I love Isa Chandra Moskowitz’s Mexican hot chocolate snickerdoodles and would probably make those first. And I could really use some new cookie sheets!
Annette says
March 24, 2016 atWhite Chocolate Macadamia Cookies are my favorite! I’ll definitely be trying this recipe. I already use Carrington Farms (solid) Coconut oil and love it. The cooking spray will be perfect for when I make croissants (so much easier to spray than to brush on oil).
Kitty says
March 24, 2016 atI would bake some chocolate brownie cookies!
Prachi says
March 24, 2016 atThe white choclate macadamia peach dark choclate chip
A Kitchen Fable says
March 24, 2016 atThe cookies look amazing! There are so many things I could bake, such as a coconut cake and these lovely cookies.
Anonymous says
March 24, 2016 atwow. These cookies look delicious 🙂 I honestly did not know coconut oil could be used for desserts and yes, I do not like the smell of the oil in baked goods. The fact that this is unflavored tempts me to give this a try. I’d love to have the products so I can try this and several other recipes…
Thanks for this wonderful recipe 🙂
Meena.
joan says
March 24, 2016 atI’d make these cookies and bring them in to my 10th grade class to show the students that vegan cooking/baking can be delicious.
Ekta Kataria says
March 24, 2016 atI would love to make oats cookies with these products for my kids. It would be a a yummy and healthy snack for them. Thanks for the recipe !
Bella Victus says
March 24, 2016 atI would bake with this product, probably my coconut honeycake and coconut macaroons 🙂
jujubee777 says
March 24, 2016 ati’d make muffins!
Catherine Hess says
March 24, 2016 atIf I got these good things, I would finally try my hand at baking crackers. I can’t eat most of the commercial ones, and it would be a treat to have some that are homemade.
Dandi D says
March 25, 2016 atI might make some yummy superfood brownies with them!
Holly says
March 25, 2016 atI’ve been wanting to try making matcha cookies, and I bet coconut oil would work really well in them!
Manju says
March 26, 2016 atClassic chocolate chip cookies from your recipe instead of earthbalance is what I would like to try.
starlabates says
March 28, 2016 atThose look and sound delicious! I think I would make coconut sugar cookies for sure.. I might add some fresh strawberry compote!
siegalpaula says
March 28, 2016 atSo many things I would bake but for sure these cookies and maybe a pie crust with the coconut oil
Amishi Shah says
March 28, 2016 atI would bake these cookies and maybe vegan brownies! Oh and good ol’ fashioned vegan double chocolate chip cookies. Thank you for putting the link to order vegan chocolate chips. I have not seen them in stores as such
valerie says
March 29, 2016 ati’d use them to make some vegan black bean brownies!!!! i just made date/blackbean brownies last night with chia seeds and they were really good….i bet the flax/chia bend would be really yummy in them too! so exciting to see a HEALTHY baking giveaway. and thanks for the yummy looking cookie recipe 😀
debbie says
March 29, 2016 atI think I’d use the oil and seed to make some delicious homemade granola!
Ally says
March 30, 2016 atOh gosh! I think I’d try to invent some sort of energy ball. I’d probably take it with my vitamins (since a little fat is good when you’re takin’ ’em)!
David says
March 30, 2016 atI read that popcorn cooked in coconut oil stays fresh longer and tastes better. I would use it for that first.
Nicole says
March 30, 2016 atI would probably make brownies. I know, coconut oil is healthier and I should make something healthy, but brownies are just so so so good
NancyAnnK says
March 31, 2016 atI would make these cookies! (and I hope you’re feeling better!)
Ruchi says
March 31, 2016 atAmazing cookies!! Would like to bake lemon cupcakes with the flaxseed meal and use the coconut oil to make the frosting.
onesonicbite says
April 1, 2016 atI’d use that spray to bake cakes. I currently just pour oil in a pan and use a paper towel to coat. Now I could just spray and be done.
Alexia says
May 19, 2018 atWhat can we use instead of the liquid coconut oil? I live in a tiny town that doesn’t sell that kind of thing.
Vaishali says
May 19, 2018 atOlive oil is a good substitute!