01/03/2026
I Whipped up a batch of white chocolate macadamia nut cookies for our totally pawsome kitty sitter..her favorite combo! This was my first time making this combo, and they came out dangerously delicious. I’m including the recipe so you can recreate the magic at home (warning: may disappear fast). Hope you enjoy every crumb!!!
Chewy White Chocolate Chip Cookies with Macadamia Nuts
Prep Time: 15 minutes
Bake Time: 12 minutes per tray
Yield: 24, 3-4 inch cookies
Dry Ingredients
Place in a mixing bowl, then set aside
3 cups *flour
1 ½ tsp baking soda
1.5 tsp sea salt
2 teaspoons of ground cinnamon
4 tablespoons corn starch
Wet Mixture
1.5 cups earth balance (melted and cooled)
2 cups brown sugar
2 tsp pure vanilla extract
2 egg substitute (2 TBL of ground flax with 6 TBL water..mix and let sit for 5 minutes to gel)
OR
2 tablespoons of **JUST EGG liquid
1.5 cups white chocolate chunks
1 cup coarsely chopped salted macadamia nuts
*For Gluten Free Option: use Bob’s Red
Mill 1:1 flour. Just replace with same measurement as traditional wheat flour. When using gluten free flour let the batter sit for 30 minutes to allow the melted butter to mix properly with the flour to help with the texture.
**for the cookies pictured JUST EGG liquid was used and it worked well)
Preheat oven to 350 hours degrees (convection) and 365 in traditional oven.
Mix dry ingredients in a bowl and set aside. Set earth balance in a warm oven to melt and once melted cool to room temp. Separately prepare egg substitute and set aside for 5 minutes to gel (flax meal mix), or add Just Egg liquid after mixing the butter and sugar
In a large bowl, combine melted earth balance and brown sugar. Mix by hand until combined and well blended Add the egg substitute and vanilla. Add dry ingredients and mix until combined.
Add chocolate chunks and macadamia nuts. .
Spoon into 2 tablespoon balls and place onto baking sheet with 1 inch space between each, then bake for 12 minutes,
Rotate halfway and until golden.
For chewier cookies when rotating,
gently tap the pan against the counter to deflate the cookies. This will help produce a thinner, chewier cookie.
