I have been dreaming about eating white chocolate macadamia nut cookies for months. Maybe years. But finding vegan white chocolate has proven to be extremely difficult. I finally bought myself (many) bags online at Veganessentials.com and I could finally satisfy my craving. I took a “non-vegan” recipe and turned it vegan very easily and the end result is a delicious, melt in your mouth cookie. My only concern is that I don’t think I bought enough vegan white chocolate for enough batches of cookies. In the meantime, I will enjoy this batch!
- 2 3/4 cups of whole wheat pastry flour
- 1 teaspoon of baking soda
- 1 cup of butter (I used vegan becel)
- 1 cup of brown sugar
- 1/2 cup of coconut sugar
- 2 chia eggs (2 table spoons of chia seeds and 6 tablespoons of water)
- 2 teaspoons of vanilla
- 1 1/2 cups of white chocolate chips
- 1 1/2 cups of chopped macadamia nuts
Preheat your over at 350F and mix your flour and baking soda in a large mixing bowl. Prepare your chia egg in a small bowl and mix it together and let it sit for 3-4 minutes to jellify.
In a stand mixer cream together butter, sugar(s), chia eggs and vanilla. Slowly combine both mixes together into one large bowl and add in white chocolate chips and macadamia nuts. Mix well, scraping the sides of the bowl, and cover the bowl and set it in the fridge for about one hour to chill. While the dough is chilling, line baking sheets with parchment paper and wash your dishes! (Ha!)
Once the dough is chilled, remove it and scoop 1.5 tablespoon sized balls of dough and place them on the baking sheets. Make sure they are spread out because the cookies will spread. Bake for 14 minutes, or until you see the edges of the cookies turning golden brown. After you take the cookies out of the oven, let them set on the baking sheet for a few more minutes before transferring them to a wire cooling rack. And try not to eat all of them at once!!