1 Bowl Vegan White Chocolate Macadamia Nut Cookies

Posted by in Chocolate, Christmas, Cooking, Super Bowl Sunday, Sweets, Thanksgiving, Valentine's Day | 1 comment













Hello & Happy Wednesday!!





Lately I’ve been going down the list to create a plethora of effortless cookies! Next to classic chocolate chip, I love a good white chocolate macadamia nut cookie! There is something about it I’m just drawn to. Whether it be the aesthetic appeal, the fact I love white chocolate, or just the flavor of macadamia nuts, the cookie just makes sense to me! For some this may seem like a unique combo, but I’m telling you, the flavors blend seamlessly together that it’s a win win for many. 


One of the first cookie recipes I ever produced was a vegan white chocolate macadamia nut cookie, but with dried mango. Again, flavors were  a win, but I wanted to create a more effortless cookie recipe and keep it simple. Then the 1 bowl vegan White Chocolate Macadamia Nut Cookies were born!




What’s fab about these cookies, is everything! They are quick, easy, affordable, require no beating of butter or sugar, no flax eggs, are made with just a handful of ingredients, are buttery soft, perfect for any season, can easily be made in bulk, you can cut down the sugar, are packed with white chocolate, sweet, savory, have texture, and are great for entertaining or gifts! 



If you love all things white chocolate or simply adore an effortless cookie recipe, you have to try these new vegan White Chocolate Macadamia Nut Cookies!










Why this recipe is great: 







Requires no beating of butter and sugar

Requires not even a flax egg



Buttery soft





































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    1 Bowl Vegan White Chocolate Macadamia Nut Cookies

    • Author: Eat Drink Shrink
    • Prep Time: 45 minutes
    • Cook Time: 15 minutes
    • Total Time: 1 hour
    • Yield: 8 cookies 1x


    • 1/2 cup white sugar
    • 3/4 cup light brown sugar, packed
    • 1 teaspoon salt
    • 1/2 cup refined coconut oil, melted
    • 1/4 cup non-dairy milk
    • 1 teaspoon almond or vanilla extract
    • 1 1/2 cups flour
    • 1/2 teaspoon baking soda
    • 1 cup vegan white chocolate chips (Amazon)
    • 2/3 cup chopped macadamia nuts 


    1. In a large bowl, whisk together the sugar, brown sugar, salt, and coconut oil until combined.
    2. Whisk in non-dairy milk and vanilla, until all sugar has dissolved and the batter is smooth.
    3. Sift in the flour and baking soda, then fold the mixture with a spatula, being careful not to overmix.
    4. Fold in the white chocolate chips and macadamia nuts evenly.
    5. Cover and chill the dough in the fridge for a minimum of 45 minutes to 1hr. The longer the better!
    6. Preheat oven to 350°F (180°C).
    7. Make 1 ice cream scoop of batter and place on a baking sheet lined with parchment paper. 
    8. Bake for 12-15 minutes, or until cookies just begin to brown. Allow to cool for 10-15, then place on cooling to fully cool. 
    • Category: Cookie Dough
    • Cuisine: Dessert


    • Serving Size: 1











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