White Chocolate Macadamia cookies

Vegan White Chocolate Macadamia Cookies Recipe

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 24
Author Jen Rao - Around the world in 80 Cakes


  • 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


  1. Preheat the oven to 350F. Line three cookie sheets with parchment paper.
  2. In a medium bowl sift together flour, baking soda, baking powder and salt.
  3. Pulse rolled oats in a food processor 4-5 times and stir into flower mixture, set aside
  4. In a separate bowl combine brown sugar, granulated sugar, oil, rice milk, flax, and vanilla.
  5. Add flour mixture to the wet in two batches.
  6. Fold in white chocolate chips, macadamia nuts and coconut
  7. Scoop out about 3 TBSP of dough per cookie onto the parchment lined cookie sheets.
  8. Use wet hands to flatten each cookie slightly, then bake at 350F for 14-16 minutes.
  9. Allow to cool for about 10 minutes the remove to a cooling rack.

Recipe Notes


Wholesome sweetners makes a variety of great vegan-friendly sugars.