White Chocolate Macadamia Nut Cookies

5 from 1 vote

These vegan white chocolate macadamia nut cookies are soft and chewy, with golden, crisp edges, and perfect for a simple and sweet dessert!

Prep Time15

Cook Time12

Chill Time1

Total Time1 27

Course: Dessert

Cuisine: American

Diet: Vegan

Servings: cookies

Calories: 255kcal

Author: Toni

Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a large baking sheet with parchment paper or a silicone mat.
In a large mixing bowl, cream together the softened vegan butter, brown sugar, and granulated sugar for 2 minutes until light and fluffy.
Add the applesauce and vanilla extract. Mix until fully incorporated and smooth.
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
Add the dry ingredients to the wet ingredients and stir just until combined, but do not overmix. The dough should be thick but soft.
Fold in the vegan white chocolate chips and chopped macadamia nuts until evenly distributed.
Cover the dough and chill in the refrigerator for 1 hour. This helps control spreading and deepens the flavor.
Using a 2-tablespoon cookie scoop, portion the dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 12 minutes, or until the edges are lightly golden and the centers look slightly underbaked. They’ll continue setting as they cool.
Remove from the oven and let the cookies rest on the baking sheet for 10 minutes.
Transfer to a cooling rack to cool completely.

Measure the flour properly: Using too much leads to dense/cakey cookies. For the best results, fluff it in its bag, spoon it into the measuring cup, and level with the back of a knife.
Don’t over-mix the dough: To avoid overworking the gluten, which affects the cookies’ texture and spread.
Chill the cookie dough: To prevent over-spreading and improve flavor.
Don’t overbake: They should look underbaked in the middle when removing them from the oven. They firm up as they cool.