I’ve been really trying to bake “healthier” lately (if there really is such a thing) so I’ve been trying out a lot of vegan (i.e no cholesterol) recipes. These white chocolate macadamia cookies were adapted from a recipe for cowboy cookies I found in “Vegan Cookies Invade Your Cookie Jar“. I love the combination of white chocolate and macadamia so I thought they would go well in this chewy oatmeal cookie base.
The key to this recipe is to use very high quality white chocolate. I love to use Callebaut, which is a Belgian chocolate and it’s unlike any other white chocolate I’ve ever had. Guittard is a good American brand that you can often find in the grocery store so that is a good alternative. The best way to test it is to taste it before baking with it. If it doesn’t taste good by itself then it won’t taste good in the cookie either!
This recipe also comes together pretty easily. First you measure out the dry ingredients. For the flour I used the dip and sweep method of measuring (actually I always weigh my ingredients as shown here). You will need 1.75 cups of all-purpose flour. I always used unbleached (I like my flour au natural).
Sift the flour into a bowl along with the baking soda, baking powder, and salt. Then scoop out 2 cups of rolled oats and whiz them in your food processor 4-5 times to break the into smaller pieces. Dump them in with the flour and whisk to combine.
In another bowl stir together the oil, sugars, mil,k flax and vanilla. Once well combined fold in the dry ingredients. Just before all the dry ingredients are incorporated dump in the chopped macadamia nuts, white chocolate chips and coconut. Keep folding until it is all well combined.
Once your batter is ready you can scoop it out onto parchment lined cookie sheets. I like to use a 3 Tablespoon scoop (show below) so that all my cookies are nice and even. If you don’t have a scoop you can use a 1/4 measuring cup filled just below full. Wet your hands to flatten each cookie slightly before baking.
Bake the cookies at 350F for about 14-16 minutes. Remove from the oven and allow to cool for about 10 minutes before moving to a cooling rack.
Vegan White Chocolate Macadamia Cookies Recipe
- 1 3/4 cup (8.5 oz) all-purpose flour (using the dip and sweep method)
- 1 teas baking soda
- 1/2 teas baking powder
- 1/2 teas salt
- 2 cups (7 oz) rolled oats
- 2/3 cup (5 oz) canola oil
- 3/4 cup (5.5 oz) light brown sugar, lightly packed (see notes)
- 2/3 cup (4.9 oz) granulated sugar (see notes)
- 1/2 cup (4.5 oz) unsweetened rice milk (or your favorite non-dairy milk)
- 1 Tbsp ground flaxseed
- 1 teas pure vanilla extract
- 3/4 cup (2.25 oz) sweetened flaked coconut
- 1 cup (4 oz) macadamia nuts (chopped)
- 3/4 cup (4.5 oz) white chocolate chips
Preheat the oven to 350F. Line three cookie sheets with parchment paper.
In a medium bowl sift together flour, baking soda, baking powder and salt.
Pulse rolled oats in a food processor 4-5 times and stir into flower mixture, set aside
In a separate bowl combine brown sugar, granulated sugar, oil, rice milk, flax, and vanilla.
Add flour mixture to the wet in two batches.
Fold in white chocolate chips, macadamia nuts and coconut
Scoop out about 3 TBSP of dough per cookie onto the parchment lined cookie sheets.
Use wet hands to flatten each cookie slightly, then bake at 350F for 14-16 minutes.
Allow to cool for about 10 minutes the remove to a cooling rack.
Wholesome sweetners makes a variety of great vegan-friendly sugars.
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