Vegan White Chocolate Macadamia Nut Cookies

These vegan white chocolate macadamia nut cookies are deliciously chewy, sweet, and nutty, with the perfect crunch from macadamia nuts and creamy bites of dairy-free white chocolate. They’re easy to make and perfect for sharing, or just treating yourself to a delicious snack!

---

Ingredients:

• 1/2 cup vegan butter (softened)
• 1/2 cup brown sugar, packed
• 1/4 cup granulated sugar
• 1/4 cup unsweetened applesauce (acts as an egg replacer)
• 1 tsp vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp baking powder
• 1/4 tsp salt
• 1/2 cup dairy-free white chocolate chips (or chopped vegan white chocolate bar)
• 1/2 cup chopped macadamia nuts

---

Instructions:

Preheat the Oven:

• Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

Cream the Butter and Sugars:

• In a large mixing bowl, beat the softened vegan butter, brown sugar, and granulated sugar until creamy and well combined.

Add Wet Ingredients:

• Stir in the applesauce and vanilla extract, mixing until smooth.

Combine Dry Ingredients:

• In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.

Mix Wet and Dry Ingredients:

• Gradually add the dry ingredients to the wet ingredients, mixing just until a dough forms. Avoid over-mixing to keep the cookies soft.

Fold in the White Chocolate and Macadamia Nuts:

• Gently fold in the vegan white chocolate chips and chopped macadamia nuts until evenly distributed throughout the dough.

Shape the Cookies:

• Scoop 1-2 tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.

Bake:

• Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may still look slightly undercooked, but they will firm up as they cool.

Cool and Serve:

• Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.

---

Tips:

• For Extra Crunch: Toast the macadamia nuts in a dry skillet over low heat for 3-5 minutes before adding them to the dough. This will enhance their flavor.
• Storage: Store leftover cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.

These vegan white chocolate macadamia nut cookies are sure to become a favorite for any occasion! Enjoy them with a cold glass of plant-based milk or your favorite hot drink.