Vegan White Chocolate Macadamia Nut Cookies

Prep: 12minutes mins

Cook: 12minutes mins

Total: 24minutes mins

Calories:270

Servings: 15 cookies

INGREDIENTS

  • 2.14 cups (267.86 g) unbleached all-purpose flour, spooned and leveled
  • ▢0.54 cup (121.07 g) vegan butter or margarine, stick or block, not unsalted, softened at room slightly
  • ▢0.54 cup (107.14 g) granulated cane sugar
  • ▢0.54 cup (107.14 g) light brown sugar, packed
  • ▢4.29 tablespoons aquafaba, (chickpea brine) See notes for more egg substitutes
  • ▢0.13 teaspoon salt
  • ▢2.14 teaspoons vanilla extract
  • ▢1.07 teaspoon baking powder
  • ▢0.54 teaspoon baking soda
  • ▢0.8 cup (144.64 g) vegan white chocolate chips
  • ▢0.54 cup (64.29 g) macadamia nuts, roasted, salted, chopped to about the size of the chips or smaller

INSTRUCTIONS

Make the dough

  • In a large bowl, add the sugars and vegan butter. Mix by hand or with a mixer until creamy and lighter in color.0.54 cup vegan butter or margarine ,0.54 cup granulated cane sugar ,0.54 cup light brown sugar
  • Stir in the aquafaba, salt and vanilla. Gradually sift in the flour, baking soda and baking powder. Gently fold together with a wooden spoon or spatula until combined and a slightly sticky dough is formed. Add 1 to 3 tablespoons of plant-based milk if needed.4.29 tablespoons aquafaba ,0.13 teaspoon salt ,2.14 teaspoons vanilla extract ,1.07 teaspoon baking powder ,0.54 teaspoon baking soda ,2.14 cups unbleached all-purpose flour
  • Fold in the white chocolate chips and macadamia nuts.0.8 cup vegan white chocolate chips ,0.54 cup macadamia nuts
  • Cover the bowl and place it in the refrigerator for about 1 hour or until the dough gets firm. The dough may also be stored overnight for more flavor.

Bake the cookies

  • Set a rack in the middle of the oven and preheat to 350°F (180°C).
  • Using a #24 cookie scoop (about 3 tablespoons), make equal portions of cookie dough and place them on a baking sheet lined with parchment paper.
  • Moisten your palms slightly and roll each portion into a ball. Space them at least 2 inches apart on the baking sheet.
  • Place the tray in the oven and bake for 10 to 12 minutes or until the edges start to brown or the top just cracks. They will look puffy and slightly underdone but will continue to cook on the cookie sheet.
  • Remove the cookies from the oven and let them rest for at least 15 minutes on the tray.

NOTES

Another egg substitute: 1½ tbsp ground flaxseeds or chia seeds mixed with 5 tbsp (75 ml) warm water. Set aside for 5 minutes or until it cools and thickens to an egg-like consistency. Flax seeds will give the cookies a more speckled appearance.