Sweet, salty, buttery, luscious, nutty, chewy…
There’s something so deliciously satisfying about the combination of the crunch of macadamia nuts and silky white chocolate; both create a smooth, rich, buttery, sweet synergy that works so damn well.
So, I’m a white -or- dark chocolate person, more than milk chocolate (oddly), but I’ll be honest, it’s tough to find good, decent vegan white chocolate without it tasting like a sugared cosmetic-grade-tasting lump of oil/fat. I want an actual white chocolate bar, not a sweetened version of the cocoa butter you used to slather on at the beach.
Happy to say, Enjoy Life brand has knocked it out of the park once again (This is not a sponsored opinion, just a big fan of their chocolate options; I highly recommend them!). Their white chocolate is creamy, melts well, and contains lots of vanilla flavor. So, we are using their chips in this dough; they’re amazing.
Also, using vanilla bean paste instead of vanilla extract will multiply the fresh-baked fragrance of these cookies. Plus, it gives that tremendous vanilla bean speckle throughout.
We’ve also added some large salt flakes on top for folks who feel white chocolate is too sweet! You can use high-quality sea salt flakes (more expensive) or a bit of kosher salt (least costly) to bring out and enhance that super buttery vanilla nutty flavor while cutting back on the sweetness.
This cookie recipe is easy and fast, plus it’s also perfect to whip up a batch and keep in the freezer for future cookie emergencies (they do happen, you know!).
Sweet, salty, buttery, luscious, nutty, chewy…pair a warm, fresh cookie with a piping hot Kona coffee, and let a blissful moment unfold.
Yeah, get it!!
AuthorGinny ClarkCategoryDesserts, Snacky ThingsDifficultyBeginnerPreheat oven to 350℉.
Combine the flour, baking soda, white chocolate chips, and macadamia nuts in a large bowl, and set aside.
Mix the vegan egg powder with the water and vanilla bean paste with a fork or whisk until homogenous in a small bowl or cup. Set aside.
Whisk and cream the granulated sugar, brown sugar, and butter in a medium mixing bowl.
Add vanilla-egg mixture, and keep whipping until light, homogenous and fluffy.
Add in macadamia nuts, white chocolate chips, and the dry flour mixture by hand.
When the dough has formed and chunks are evenly distributed, dose 1-ounce balls onto the cookie sheet, top and press kosher salt onto the dough pucks, and freeze solid.
Line the baking sheet with parchment paper. Space the frozen cookie dough balls 2 inches apart so they have room to spread.
Bake at 350℉ for 14-17 minutes.
Cool for 10-15 minutes before eating.
Store cooled cookies in an airtight container at room temperature for up to a week.
Store cookie dough balls in an airtight bag/container in the freezer for up to 6 months.
Ingredients
Directions
Preheat oven to 350℉.
Combine the flour, baking soda, white chocolate chips, and macadamia nuts in a large bowl, and set aside.
Mix the vegan egg powder with the water and vanilla bean paste with a fork or whisk until homogenous in a small bowl or cup. Set aside.
Whisk and cream the granulated sugar, brown sugar, and butter in a medium mixing bowl.
Add vanilla-egg mixture, and keep whipping until light, homogenous and fluffy.
Add in macadamia nuts, white chocolate chips, and the dry flour mixture by hand.
When the dough has formed and chunks are evenly distributed, dose 1-ounce balls onto the cookie sheet, top and press kosher salt onto the dough pucks, and freeze solid.
Line the baking sheet with parchment paper. Space the frozen cookie dough balls 2 inches apart so they have room to spread.
Bake at 350℉ for 14-17 minutes.
Cool for 10-15 minutes before eating.
Store cooled cookies in an airtight container at room temperature for up to a week.
Store cookie dough balls in an airtight bag/container in the freezer for up to 6 months.
Notes
