White Chocolate Coconut Macadamia Cookies

Big bakery-style cookies loaded with white chocolate chips, macadamia nuts, and toasted coconut. This is my new FAVORITE vegan gluten-free cookie recipe with their thick and chewy texture and caramelized brown sugar flavor. Easy to bake in one bowl too!

Not only are the mix-ins in this recipe a delicious trio, but the cookie itself…wow wow wow. If you love the hunky, chunky, chewy, excessively humongous style cookies (à la Crumbl) you are in the right recipe place, my friend. THESE cookies will satisfy that craving, but at home and healthier and cheaper too. Bonus points for the crunchy/creamy/toasty/tropical flavors folded in too!

How To Make These Yummy Cookies

We’ve got a vegan, gluten-free, one-bowl, EASY batter. Twelve-ish minutes of baking time. And a pretty simple ingredient list with some substitution and customization options.

Thick and Chewy Cookie Ingredients

• Flax egg. One tablespoon of flax meal (I like to grind my own so it’s extra fine) and three tablespoons warm water mixed together and set aside to gel 5-10 minutes. Or if you’re not vegan, throw a real deal egg in there.
• Nut/seed butter. I’ve tested with both almond butter and tahini, both were delicious. Any nut or seed butter will work, whatever flavor you love, just make sure it’s the natural RUNNY kind or your cookies will turn out dry. If yours is on the thicker (end of the jar perhaps), use 1 part coconut oil and 3 parts nut/seed butter.
• Coconut oil. Or whatever neutral flavored oil you have.
• Brown sugar. Or coconut sugar will work, but the brown sugar will give you a slightly thicker cookie.
• Molasses. If I had to pick a “secret” ingredient, this is it! Just a little bit of molasses adds SO much richness and deep caramel-y flavor.
• Cassava flour. Which makes these cookies both gluten and grain free! Or if that doesn’t matter to you, all-purpose flour is fine too.
• Vanilla extract, baking soda, and salt.

The Mix Ins

Now this is where it gets fun! And very customizable too! I took the classic white chocolate mac nut cookie concept and gave it a tropical twist with toasted coconut flakes. The buttery melty-ness of white chocolate chips, the crunchy bite of chopped macadamias, and the golden toasty flavor of coconut all compliment each other so deliciously. But you could do any two of those three and still create a delicious cookie. Or swap the dairy-free white chocolate chips for dark chocolate to up the decadence. Or scrap everything happening here and just keep it classic with semi-sweet chocolate chips and chopped walnuts. There is no wrong way to go!

More Cookie Recipes You’ll Love

• Gooey Vegan S’mores Cookies
• Double Chocolate Oatmeal Cookies
• Thick Chewy Chocolate Chip Cookies
• Cookie Dough Oreos

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