White Chocolate Macadamia Nut Cookies
White Chocolate Macadamia Nut Cookies
If you’re a fan of White Chocolate Macadamia Nut Cookies and miss them since going vegan then you will love this Veganized version! They have perfectly crispy edges with a slightly chewy center. Non Dairy / Vegan White Chocolate Chips are much easier to find nowadays and they are the ideal match to the buttery, salty Macadamia Nuts. This recipe is easy to make and can be stored in the fridge or freezer to bake in the future.
Makes 18 -20 cookies
Ingredients
2 1/4 cups (300 g) Flour
1/2 cup (113 g) Vegan Butter (1 stick) at room temperature
3/4 cup (150 g) Light Brown Sugar
3/4 cup (150 g) Cane Sugar
1 tsp (5 g) Corn Starch
1 tsp (5 g) Baking Soda
1 tsp (5 g) Salt
2 tsp (10 ml) Vanilla
2 Tbsp (30 ml) Plant Milk
1 Flax Egg (1 Tbsp Flax meal mixed with 3 Tbsp Water)
1 cup (170 g) Vegan White Chocolate Chips ( I used Pascha)
1 cup (125 g) Macadamia Nuts lightly chopped
Tip: You can scoop out and roll the dough into balls, place them on a tray and freeze them for 30 minutes - 1 hour. Once frozen place them in an airtight container and keep frozen for up to 3 months. Take out as many cookies as you want and bake! (Add an additional 1-2 minutes of baking time)
Note: If you like your cookies on the thinner side, give the balls a little push down before baking to help them spread.
Directions
1. Make the flax egg and set aside for 5 minutes.
2. Cream together the butter and sugars for about 5 minutes or until fluffy and it becomes lighter in color.
3. Add in the flax egg, vanilla and plant milk and mix until combined.
4. In a large bowl mix together the flour, cornstarch, salt and baking soda. Slowly add it to the wet ingredients. Mix until combined.
5. Add in the white chocolate chips and macadamia nuts and mix through. (It may be easier to use a spatula and mix by hand to ensure everything is evenly distributed) Cover the dough and refrigerate for 2 hours before baking.
6. Using a small scoop or tbsp, scoop out 1 1/2 - 2 tbsp of dough and gently roll it into a smooth ball. Place on a lined baking sheet about 3 inches apart ( I was able to bake about 8 at a time).
7. Bake at 350 for 12-13 minutes or until the edges are lightly browned. Let cool for 5 minutes before transferring to a wire rack. Allow them to completely cool before serving. Continue to bake the rest of the dough the same way or you can see freezing tip to the left for baking in the future.
