Ultimate Vegan White Chocolate Macadamia Nut Cookies
Ingredients
- 2 1/4 cups (300 g) Flour
- 1/2 cup (113 g) Vegan Butter (1 stick), at room temperature
- 3/4 cup (150 g) Light Brown Sugar
- 3/4 cup (150 g) Cane Sugar
- 1 tsp (5 g) Corn Starch
- 1 tsp (5 g) Baking Soda
- 1 tsp (5 g) Salt
- 2 tsp (10 ml) Vanilla
- 2 Tbsp (30 ml) Plant Milk
- 1 Flax Egg (1 Tbsp Flax meal mixed with 3 Tbsp Water)
- 1 cup (170 g) Vegan White Chocolate Chips
- 1 cup (125 g) Macadamia Nuts, lightly chopped
Preparation
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a mixing bowl, cream together the vegan butter, light brown sugar, and cane sugar until well combined and creamy.
Add the flax egg and vanilla to the butter mixture, mixing until incorporated.
In a separate bowl, whisk together the flour, corn starch, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until the dough comes together.
Stir in the plant milk, vegan white chocolate chips, and chopped macadamia nuts until evenly distributed throughout the dough.
Scoop spoonfuls of dough onto the prepared baking sheet, leaving space between each cookie.
Bake for about 10-12 minutes, or until the edges are golden brown.
Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
