I finally found a great vegan white chocolate chip and knew I had to create these EPIC Vegan White Chocolate Macadamia Cookies! These vegan cookies are so chewy, perfectly sweet, and full of my new addiction, creamy coconut butter.
How to make vegan cookies with coconut butter
What makes these macadamia nut cookies unique is that they’re actually made with melted coconut butter instead of butter. It may sound kind of crazy, but I promise it leads to the chewiest cookies you have ever had!
What is coconut butter?
Now, if you’ve never had coconut butter, it’s essentially made from ground coconut meat that is then spread into a paste. It’s different from coconut oil which is just the oil extracted from coconut meat.
Coconut butter is solid at room temperature, similar to coconut oil, but it’s a solid white color and not translucent like coconut oil. For this recipe, I used a store-bought coconut butter from Nutiva. However, if you can’t find any it’s actually super easy to make homemade too! I’ve made Minimalist Baker’s coconut butter and can definitely recommend it!
Also, I do want to note that I haven’t tried this recipe with any substitute as coconut butter is a very specific ingredient and texture. However, if you try this cookie recipe with vegan butter or coconut oil let me know how it goes!
How to make macadamia white chocolate cookies
The best part about these macadamia nut cookies? They can be made in one bowl!
Making the cookie dough:
First, microwave the coconut butter until it’s melted (about 30 seconds). Then, add it to a large mixing bowl and whisk together with the other wet ingredients. This includes the white sugar, brown sugar, almond milk, flax egg, and vanilla.
After that, add in the dry ingredients including the all-purpose flour, baking powder, and baking soda. Then, mix together until a cookie dough forms. Since this cookie dough uses coconut butter, the cookie dough will be stickier than your average cookie dough.
As a final step, mix in the chopped macadamia nuts and vegan white chocolate chips.
Baking the cookies:
Since the macadamia white chocolate chip cookie dough is pretty soft and a little sticky from the coconut butter, I like to cover a baking tray in parchment paper to avoid the cookies sticking to the tray.
I also always use a cookie scoop to scoop out this dough so it’s as uniform as possible.
Once the cookie dough is on the baking sheet- make sure to gently press it down. These cookies will not spread much, so the size of the cookie dough is pretty similar to the size of the cookie before baking.
Making Vegan White Chocolate From Scratch
Here’s the thing, while I used Pascha White Chocolate in this recipe, I’ll be the first to admit that it is crazy-expensive.
That’s why I wanted to include a recipe for homemade white chocolate! Full instructions and ingredient amounts are in the recipe card below. However, here is a quick overview of the ingredients you need to make homemade vegan white chocolate:
First, melt the coconut butter and cashew butter over low heat until melted. Make sure to stir consistently so it doesn’t burn! After that, remove the pan from the heat and gently whisk in the vanilla and sifted powdered sugar. I like to add the powdered sugar using a sifter or dusting wand so no clumps of powdered sugar form.
I will note that because this homemade vegan white chocolate has no stabilizers it does melt into the cookies a bit after cooking. However, even melted into the dough, the homemade chips added such great flavor!
Also, if you don’t want to use white chocolate or macadamia nuts, these cookies taste just as good without them.
I seriously hope your weekend plans involve baking these chewy Vegan White Chocolate Macadamia Cookies made with coconut butter! They are by far one of my favorite vegan cookies I have made to date and are just so darn chewy. Enjoy!
Looking for more vegan cookie recipes? Check out these SGTO favorites!Print
The perfect chewy vegan macadamia nut cookie filled with white chocolate chips and made creamy with delicious coconut butter.
Vegan White Chocolate Chips (optional)
- 4 oz cocoa butter
- 2 Tbsp cashew butter
- 1 tsp vanilla bean paste
- 1 cup powdered sugar
Macadmia Nut Cookies
- 1 flax egg (1 Tbsp ground flax mixed with 3 Tbsp water left to sit for 5–10 minutes
- 1/4 cup coconut butter (melted)
- 1/2 cup white sugar
- 1/4 cup brown sugar
- 1/4 cup almond milk (or alternative nut milk)
- 1 tsp vanilla extract/ vanilla bean paste
- 1 1/4 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 cup crushed macadamia nuts
- 1/4 cup vegan white chocolate chips
Make The Vegan White Chocolate Chips (Optional)
- Add cocoa butter and cashew butter to a saucepan. Then, melt over low heat for 5-8 minutes or until melted. Make sure to consistently whisk so the ingredients do not burn.
- Once melted, add in the vanilla bean paste and sifted powdered sugar and whisk in until combined. Pour into your chocolate chip mold and add to the freezer until sold (about 30-60 minutes).
Make the Macadamia Nut Cookies
- Preheat theoven to 350F. Make your flax egg and set aside.
- Begin by melting your coconut butter. Then add the melted coconut butter, brown sugar, white sugar, flax egg, vanilla extract, and nut milk to the same mixing bowl and stir to combine. Use a flour sifter to add in the dry ingredients including the flour, salt, and baking powder. Mix together until a thick cookie dough forms.
- To finish, gently fold in the macadamia nuts and vegan white chocolate chops so they are evenly distributed throughout the cookie dough.
- Line a baking sheet with parchment paper. Using a 1 Tbsp cookie dough scoop, form 10-12 cookie dough balls and press to flatten on the baking sheet.
- Bake for 10-12 minutes until browned on the bottom and barely cooked in the center. These cookies will not spread much so expect a thicker chewier cookie. Cooking time may vary by oven so I recommend checking your cookies at the 10 minute mark.
- Remove from the oven and drizzle/coat with additional melted white chocolate. Enjoy!
Cookies can be stored in a closed container on the counter for 2-3 days or in the fridge up to 1 week.
Keywords: coconut butter cookies, vegan coconut cookies, white chocolate macadamia nut cookies, vegan white chocolate, white chocolate cookies