Healthier White Chocolate Macadamia Cookies (Vegan and Small Batch)
These Healthier White Chocolate Macadamia Cookies are chewy and suuper delicious. And not only that, but they are vegan and dairy free! I love baking healthier cookies because I find they are way more satisfying. And another great thing about this recipe, it’s a small batch recipe!
White chocolate macadamia vegan cookies are a delightful twist on the classic cookie recipe, accommodating those who follow a vegan diet. Here’s a description of what you might expect:
Appearance: These cookies have a warm golden-brown hue. Delicious chunks of white chocolate and macadamia nuts peek out from the dough.
Texture: The texture of these vegan cookies is soft and chewy, with a slight crispness around the edges. The addition of macadamia nuts provides a delightful crunch, while the white chocolate chips add creamy sweetness.
Flavor: Despite being vegan, these cookies are rich and indulgent in flavor. The combination of sweet white chocolate and buttery macadamia nuts creates a deliciously decadent treat. They’re sweet, but not overly so, with a balanced nuttiness from the macadamias.
Did you know it’s possible to swap out dairy butter from cookies and use healthy nut butter instead? This gives the cookies more healthy nutrients, like protein and healthy fats. And because of this, eating these cookies won’t give you as much of a sugar spike followed by a sugar crash.
These cookies are a delightful treat for vegans and non-vegans alike, offering all the flavor and satisfaction of traditional cookies without any animal products. Enjoy!
More recipes like Healthier White Chocolate Macadamia Cookies on the blog:
Healthier White Chocolate Macadamia Cookies
Ingredients
- 60 g all purpose flour
- 36 g almond flour
- ¼ tsp baking powder
- ⅓ tsp baking soda
- ⅓ tsp fine sea salt
- 75 g light brown muscovado sugar
- 15 g white granulated sugar
- 98 g natural cashew butter
- ½ tbsp light syrup
- 2 tbsp water
- ½ tbsp pure vanilla extract
- 75 g vegan white chocolate
- ⅓ cup chopped macadamia nuts
Instructions
- Add all of the wet ingredients to a medium sized bowl. Add 1 tbsp water at a time. If your cashew butter is more runny you may only need one tablespoon water. Mix until completely combined.
- Sift the dry ingredients into the wet. Mix until just combined.
- Cover the bowl and chill the cookie dough 30-45 minutes.
- Heat the oven to 175℃. Prepare two baking sheets.
- Form 9 cookies with the cookie dough. Slightly flatten the cookie dough balls on the baking sheets.
- Bake the cookies 10-12 minutes depending on your oven. Bake until the edges have set and gained golden colour, but the middle can still be unset.
- When the cookies are done baking, remove from the oven. Sprinkle with flakey sea salt. Let the cookies cool.
- Enjoy! And store the leftovers in an airtight container.