Vegan White Chocolate Macadamia Nut Cookies

5 from 11 votes

Vegan White Chocolate Macadamia Nut Cookies

Mouthwatering vegan white chocolate macadamia nut cookies studded generously with vegan white chocolate chips and buttery macadamia nuts. The one-bowl cookie dough needs just nine ingredients and comes together in five minutes.

Prep Time5

Cook Time16

Total Time21

Course: Cookie

Cuisine: American

Diet: Vegan, Vegetarian

Servings: cookies

Calories: 192kcal

Author: Vaishali · Holy Cow Vegan

Equipment

Large bowl
Baking sheet
Spatula and whisk
Cookie scoop (I used the two-tablespoon size)

Ingredients

2 ½ cups unbleached all purpose flour (to make this healthier use whole-wheat pastry flour, but your cookie will have a darker hue)
1½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1⅓ cup sugar
¾ cup applesauce
¼ cup avocado oil or any neutral oil (or melted vegan butter)
1 teaspoon pure vanilla extract
1 cup vegan white chocolate chips
1 cup macadamia nuts (halved or roughly chopped)

US Customary - Metric

Instructions

Place the dry ingredients - flour, baking soda, baking powder and salt - in a bowl. Whisk to mix thoroughly.
Stir in the sugar followed by the other wet ingredients, including the applesauce, oil and vanilla extract. Use a spatula to mix until the cookie dough forms.
Add white chocolate chips and macadamia nuts to the bowl. Mix into the cookie dough with the spatula until they are evenly dispersed.
Use a cookie scoop to scoop out cookies on a lightly oiled baking sheet (the scoop I used is a two-tablespoon scoop). You may need to do this in two or three batches, depending on the size of the baking sheet.
Bake the cookies a preheated 350 degree F/180-degree C oven for 16 minutes or until the edges are a light golden brown. Rotate the baking sheet halfway through to evenly brown the cookies. Cool the baking sheet on a wire rack for 10 minutes, then, using a thin spatula, carefully transfer the cookies directly to the wire rack to continue cooling.

Nutrition