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White Chocolate Coconut Macadamia Cookies

  • Author: Natalie
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 27 minutes
  • Yield: 12 cookies 1x
  • Category: cookies
  • Method: baking
  • Cuisine: american


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!


  • 1 flax egg (1 tbsp ground flax + 3 tbsp water)
  • 1/4 cup (55g) runny nut/seed butter (tested with almond butter and tahini)
  • 1/4 cup (50g) coconut oil, melted
  • 3/4 cup (165g) brown sugar or coconut sugar
  • 1 tbsp molasses
  • 1 tsp vanilla extract
  • 3/4 cup + 2 tbsp (112g) cassava flour (or all-purpose flour)
  • 1 tsp baking soda
  • ¼ tsp salt
  • 1/2 cup (65g) macadamia nuts, roughly chopped
  • 1/2 cup (40g) toasted coconut flakes
  • 1/2 cup (90g) dairy-free white chocolate chips


  1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
  2. Using a hand mixer, beat together prepared flax egg, nut/seed butter, coconut oil, brown sugar, molasses, and vanilla.
  3. Add flour, baking soda, and salt. Mix to form a dough.
  4. Fold in macadamia nuts, coconut flakes, and white chocolate chips.
  5. Use a spring loaded scoop to portion into large cookies (mine were about 3 tbsp each). Arrange on the baking sheet leaving 2 inches in between each cookie. Do not press/flatten.
  6. Bake for 12-13 minutes at 350°F.
  7. Cool 10 minutes on the baking sheet, then transfer to a cooling rack to cool completely.

Keywords: gluten free, thick, chewy, bakery, dessert, chocolate chip cookie, healthy, baking, dairy free