These Flourless Vegan Macadamia Nut Cookies with white chocolate chips are a delightful chewy treat. Packed with rich buttery flavor of macadamia nuts and a melt-in-your-mouth texture, these cookies are bound to become your new favorite.
These dairy free macadamia nut cookies have the symphony of flavors as these are slightly crisp from outside and soft from inside with a chewy texture complemented by a satisfying crunch of the nuts.
Cookies are eternal favorite. Any combination and any flavor always make cookies simply delectable and irresistible.
Cookies are a great way to meet the protein requirement and can be snacked on at any time. My no-bake protein cookies are one of my favorites. Ragi cookies are absolutely a healthy addition to my cookies list.
Vegan white chocolate chips are increasingly becoming popular and so recently I baked vegan white chocolate cranberry cookies. These were absolutely stunning and crowd pleaser.
This time, I decided to include the creamy macadamia nuts into my cookie recipe.
About macadamia nuts
Known for their subtle butter-like flavor and creamy texture, macadamia nuts are a nutritional powerhouse, boasting high levels of vitamins, minerals, fiber, and antioxidants. Not only do they contribute to gut health, but they also offer protection against diabetes and heart diseases.
Hawaii is the hub for macadamia nuts and they are definitely expensie but totally worth it.
To savor these amazing nuts, I get creative, incorporating them into various dishes. Due to their calorie content, I prefer enjoying them raw, avoiding the additional calories and salt retention that come with roasted and salted versions.
I love to add them in my kidney bean salad for lunch or dinner and occasionally to my granola for breakfast.
Why you will love this recipe
Vegan and gluten free
Oil free and flourless
Applesauce made from scratch
Only 9 ingredients
Easy and freezer friendly
Ingredients
Ingredients notes
Macadamia nuts – I used raw macadamia nuts for this recipe for the perfect taste and presentation.
Applesauce – I made applesauce from scratch by using fresh apples. This gives me the flexibility of reducing the added sugar content in these eggless cookies.
White chocolate chips – There are quite a few companies which have started to make vegan white chocolate chips. You may find it online very easily.
Flaxseed meal – I used dry flaxseed meal here so as to absorb the extra moisture from the applesauce.
Almond flour – I wanted to make these cookies flourless and grain free and so I used almond flour as the base for this recipe.
For detailed measurements of the ingredients, please scroll down to the printable recipe card at the bottom of the post.
How to make
Firstly, I chopped apples and combined it with maple syrup and vanilla extract. Then I cooked them until they were soft.
Secondly, I blended the cooked apples to make applesauce and kept it aside.
Next, I roughly crushed macadamia nuts in a food processor and kept it aside.
Thereafter, in a bowl, I combined almond flour, flaxseed meal, crushed macadamia nuts, baking powder and salt and mixed it well.
After that, I melted some white chocolate chips in the microwave and kept it ready.
Afterwards, in the flour mixture, I combined applesauce and melted white chocolate and whipped it into a thick dough batter.
Later, I folded in white chocolate chips in it.
After that, I roughly mixed the dough batter.
Then, with the cookie scoop, I scooped 12 cookies on the prepared baking sheet. After which, I roughly shaped each of them flat and round and baked them in the middle rack of the oven at 350 degree Fahrenheit for 12-15 minutes.
Once done, I turned off the oven and took out the baking sheet and placed it on a flat counter. Then, I immediately shaped each of them again with a small bowl and let it cool down completely.
We all enjoyed these nutty deliciousness.
Storing tips
Room temperature – Once completely cooled you may leave them at room temperature for a day.
Refrigerator – Once completely cooled refrigerate them in a container with a lid for about 2 weeks.
Freeze – Once completely cooled at room temperature, place them in a Ziploc bag in a single layer and freeze them for about 2 months. Make sure to oven toast for 2 minutes and let cool at room temperature before serving.
Expert tips
- Melt the white chocolate chips just when ready to mix it in the batter. If kept longer, white chocolate might harden and lose its consistency.
- Do not over grind macadamia nuts. Just roughly pulse them few times, so there are bite sized pieces in the cookies.
- Do not overbake. When you take it out, the cookies might look little undone but that’s fine. These cookies will continue to cook on the sheet for a little while even when out of the oven.
These are slightly high in calories but are packed with micro-nutrients. Plus its oil free and gluten free. Overall, these cookies are healthy.
These have a crispy exterior with soft chewy inside. They also have crunch because of the macadamia nuts. They are not overly sweetened and has a nice hint of fresh apples along with butter and creamy taste and texture.
For this recipe, I insist to baking with raw macadamia nuts for the best flavors.
More related recipes
Vegan Red Velvet Cookies
Vegan Chocolate Chip Cookies
Banana Bread Cookies
Almond Butter Cookies
Coconut Flour Cookies
Tahini Cookies
Buckwheat Cookies
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I hope you enjoy this recipe as much as we did. I am very excited to hear back from you.
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Flourless Vegan Macadamia Nut Cookies
Ingredients
- 1 cup heaped chopped apples with skin (see notes)
- 1/2 cup maple syrup
- 1 tsp vanilla extract
- 3/4 cup raw unsalted macadamia nuts
- 1 cup almond flour
- 1/4 cup flaxseed meal
- 2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup + 3 tbsp vegan white chocolate chips
Instructions
- Preheat oven at 350 degree Fahrenheit. Prepare a large cookie sheet with a parchment paper and keep it aside.
- In a pan, combine chopped apples, maple syrup and vanilla extract. Cook at high flame for few minutes until apples are soft. Remove from the flame. Let it cool for 1 minute. As the maple syrup starts to thicken and starts getting sticky blend this into applesauce. (Do not add any extra liquid). Just blend as much as possible and keep it aside.
- In a food food processor, roughly crush macadamia nuts. Do not grind into fine powder. Bite sized pieces should be there.
- In a mixing bowl combine almond flour, crushed macadamia nuts, flaxseed meal, baking powder and salt. Mix well and keep it aside.
- In a microwavable bowl, melt 3 tbsp of the white chocolate chips for 20 seconds. Whisk it vigorously until it is melted.
- As soon as the white chocolate is melted add it to the flour mixture along with blended applesauce. Whip it into a thick dough batter.
- Fold in 1/4 cup white chocolate chips and mix. Do not overdo this step.
- Now, with the help of a cookie scoop place 12 round cookies on the prepared cookie sheet. With the back of a stainless steel spoon roughly flatten each of them and shape them round making sure the edges stick to each other. Do not over flatten. As they bake these cookies will spread.
- Bake them in the middle rack of the oven for 12 minutes. Turn it off and take it out. The cookie will look undone at this stage which is fine. Place them on a flat counter. With a cookie cutter or a small bowl, shape them round while they are still hot. Now, let them cool completely at room temperature. The cooling may take about 30 minutes. The cookies will firm up and will easily leave the sheet. For crispier cookies bake for 15 minutes and follow the same process of shaping and cooling. Enjoy!
Video
Notes
- Medium sized apple works here. Use red delicious, Fuji or sugarbee apples for this recipe. Do not chop into very small pieces, just rough chopped apples are required here.Â
- Do not soak flaxseed meal in this recipe. Use it dry like I have mentioned above.
- Do not bake more than 15 minutes or else the cookies will become extremely crispy as they cool down.Â
- While shaping flatten them into round thick cookies as long as the edges can stick together. They will spread a bit while baking. So make sure to place each of them at 1/4 inch gap.
- Room temperature – Once completely cooled you may leave them at room temperature for a day.
- Refrigerator – Once completely cooled refrigerate them in a container with a lid for about 2 weeks.
- Freeze – Once completely cooled at room temperature, place them in a Ziploc bag in a single layer and freeze them for about 2 months. Make sure to oven toast for 2 minutes and let cool at room temperature before serving.
Nutrition
Traci says
5 stars for the detailed recipe tips and simple instructions. I love that I can now enjoy a gluten free and vegan version of macadamia cookie on repeat. Thank you!
Gunjan says
Thank you Traci for your generous feedback 🙂
Edyta says
This is my new favorite cookie recipe. My 6 years old couldn’t stop eating them.
Gunjan says
hahah 🙂 so glad that your kid loved these cookies.
Andrea says
These rich, buttery, macadamia cookies sound delightful. I can’t wait to try them out.
Gunjan says
Thank you Andrea! Hope you enjoy these cookies 🙂