Sharon Palmer RD

Published on December 24, 2025

Yum! These golden, flavorful vegan cookies disappear in seconds in my house! A plant-powered spinoff of the classic white chocolate macadamia nut cookies, my cookie recipe is modest in added sugars, and packed with the power of chia, flax, coconut, and wheat and almond flour! These tender Vegan White Chocolate Macadamia Nut Cookies are so easy to make, calling upon a few key pantry staples. Yet it will seem like you spent forever turning out these little dainty beauties! I love to serve these nut cookies with coffee or tea, or as an easy dessert. They are also delicious packed away for lunches, picnics, hikes, and outdoor concerts. I even like to place them in a Mason jar tied with a ribbon as a hostess gift. You can store these light cookies in an airtight container in the freezer for up to three months. Plus, you can make a gluten-free white chocolate macadamia nut cookies version of this recipe by swapping out a gluten-free flour blend for the wheat flour. Look for vegan, dairy-free white chocolate chips in many natural food stores or online.

Step By Step Guide

Just mix up all the ingredients into a cookie batter with a wooden spoon.

Drop cookie batter by spoonfuls onto a baking sheet.

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Vegan White Chocolate Macadamia Nut Cookies

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5 from 1 review

Author: The Plant-Powered Dietitian
Yield: 2 dozen cookies 1x
Diet: Vegan

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Description

A plant-powered spinoff from classic white chocolate macadamia nut cookies, this yummy vegan cookie recipe is modest in added sugars, and packed with the power of chia, flax, coconut, and almond flour. As delicious as they are pretty!

Ingredients

Scale

1 ½ tablespoons chia seeds
½ tablespoon ground flax seed
5 tablespoons plant-based milk (i.e. soy, coconut, almond)
1 teaspoon vanilla
2/3 cup dairy-free margarine or butter sticks (i.e., Earth Balance or Miyoko’s Creamery), softened
2/3 cup light brown sugar or coconut palm sugar
1 teaspoon baking powder
½ teaspoon baking soda
1/4 teaspoon salt (optional)
1 ½ cups all-purpose flour (may substitute white whole wheat flour or gluten-free flour blend)
½ cup almond meal or 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)

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Instructions

Preheat oven to 350 F.
Mix together chia seeds, flax seeds, plant-based milk, vanilla, and margarine in a bowl with an electric mixer (or mix vigorously with a wire whisk) for 3 minutes, pausing to scrape down sides as needed.
Add brown sugar (or coconut palm sugar), baking powder, baking soda, salt (optional), and all purpose flour, almond meal or flour, and mix with electric mixer only until smooth. Do not over mix.
Stir in macadamia nuts, coconut, and white chocolate chips.
Scoop heaping spoonfuls of dough onto baking sheets.
Bake for about 15-20 minutes, until golden brown.
Makes 2 dozen cookies.