Yum! These golden, flavorful cookies disappeared in seconds in my house! A plant-powered spinoff from the classic White Choc Macadamia cookie, my cookie recipe is modest in sugar, and packed with the power of chia, flax, coconut, and almond flour! 

Yields 2 dozen cookies

White Chocolate Coconut Macadamia Cookies (Vegan)
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  • 1 ½ tablespoons chia seeds
  • ½ tablespoon flax seed, ground
  • ¼ cup plant-based milk (i.e. soy, coconut, almond)
  • 1 teaspoon vanilla
  • 2/3 cup dairy-free margarine
  • 2/3 cup light brown sugar or coconut palm sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt (optional)
  • 1 ½ cups flour (may substitute white whole wheat flour or gluten-free flour blend)
  • ½ cup almond meal flour
  • ½ cup chopped macadamia nuts
  • ½ cup unsweetened shredded coconut
  • 1 cup dairy-free white chocolate chips or broken dairy-free white chocolate (available at natural food stores or online)


  1. Preheat oven to 350 F.
  2. Mix together chia, flax and milk in a bowl with an electric mixer (or mix vigorously with a wire whisk) for 2 minutes.
  3. Mix in vanilla, margarine and sugar until smooth and creamy.
  4. Mix in baking powder, soda, salt, and flours only until smooth.
  5. Stir in macadamia nuts, coconut, and white chocolate chips.
  6. Scoop heaping spoonfuls of dough onto baking sheets.
  7. Bake for about 25 minutes, until golden brown.



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