Sweet and chewy vegan white chocolate macadamia nut cookies. This classic flavour is perfect when you’re craving a sweet nutty cookie!
If you’re a fan of white chocolate you’re going to love these cookies!
And I know you love my white chocolate and raspberry cookies (so good!) so I’m confident these will be a hit too!
Macadamia nuts are a tree nut native to Australia. They have a creamier texture than most nuts with a buttery flavour.
They work well in both sweet and savoury recipes. Of course they pair perfectly with white chocolate!
You’ll find macadamia nuts in most large supermarkets, I’ve never had trouble finding them.
Vegan white chocolate can be a little trickier to find but there are a lot more brands selling it now. I use the Sainsbury’s free from white chocolate chips. They’re inexpensive and delicious. My favourite branded white chocolate is from iChoc.
What you need for white chocolate macadamia nut cookies:
- Vegan butter
- Light brown sugar
- Vanilla bean paste/essence
- Plain flour
- Baking powder
- Vegan white chocolate
- Macadamia nuts
I love toasting the nuts for a couple of minute before using them. It gives them a really lovely toasted flavour but it’s optional!
The arrowroot is going to help the cookies bind and stop them from flattening too much.
If you really can’t wait to chill these cookies (I feel ya!) you can bake them straight away. But chilling them for an hour will stop them spreading too much.
For the vegan butter I use Flora unsalted or Vitalite. It doesn’t really make a difference if you use a spread or block, just bring it to room temperature first.
How to make white chocolate macadamia nut cookies:
Pre heat the oven to 200C/400F. If you are toasting the macadamia nuts, place them on a baking sheet and place in the oven for 2-3 minutes, watch they don’t burn.
Beat the sugar and butter together in a bowl until combined.
Mix arrowroot with a tbsp of water and mix together then add to the creamed sugar with the vanilla. Mix and then add the flour and baking powder and mix again.
Roughly chop the macadamia nuts and add to the bowl with the white chocolate. Mix until evenly distributed. I find it easier to use my hands.
Wrap in cling film and place in the fridge for 30-60 minutes (optional). Use a cookie scoop or use your hands to divide the mixture into 4 and then divide each quarter into 4 round balls.
Place them on a lined baking sheet and very gently push down the tops. You can add some extra nuts and chocolate to the top of each one by gently pushing them in.
Place in the oven for 8-10 minutes. If you like they gooey in the middle go for 8 minutes. They should be crispy on the outside and gooey in the middle.
Remove from the oven and leave to cool for a few minutes before carefully transferring to a cooling rack. I think they are best served warm so dig in and enjoy! Or leave to cool and they’ll keep for 2-3 days in an air tight container.
For more cookie recipes you may enjoy these:
White chocolate and raspberry cookies
Chewy oat cookies
Double chocolate chip cookies
Chocolate chip peanut butter cookies
- 115g vegan butter
- 185g light brown sugar
- 1 tbsp arrowroot powder
- 1 tbsp water
- 200g plain flour
- 1 tsp baking powder
- 1 tsp vanilla bean paste/essence
- 90g vegan white chocolate
- 100g macadamia nuts
- Preheat oven to 180C/350F. If you want to toast the macadamia nuts place them on a baking tray and pop in the oven for 2-3 minutes until lightly golden, watch they don’t burn.
- Beat the butter and sugar together in a bowl until combined. Mix arrowroot with water then add along with the vanilla. Mix again.
- Add flour and baking powder and mix again until a ball forms. You may find it easier to use your hands for this.
- Roughly chop the macadamia nuts and add to the bowl along with most of the white chocolate. Leave some to top each cookie.
- Wrap in cling film and place in the fridge for 30-60 minutes (optional but will help them spreading too much).
- Divide the mixture into 4 and then divide each quarter into 4 again. Roll into balls (golf ball size) then place on a lined baking tray. Very gently press down the tops of them and gently press some white chocolate chips into each one.
- Make sure to leave enough space for each cookie, use 2 trays if needed.
- Place in the oven for 8-10 minutes. They will continue to cook a bit once removed so don’t leave them in longer if you want them soft in the middle.
- Remove from the oven and leave to cool for a few minutes before gently transferring to a cooling rack.
- Best served warm but will keep for 2-3 days in an air tight container!
I use Flora unsalted or Vitalite butter. Bring to room temperature first.
I use Sainsburys free from white chocolate chips. I also really like iChoc white chocolate (bit pricier but worth it).
Vanilla bean paste gives a stronger vanilla flavour.