Eggless White Chocolate Macadamia Nut Cookies | Eggless Cookies

Can I tempt you all with this super delicious, soft and moist eggless white chocolate chip and macadamia nut cookies? Here is my easy to make eggless chocolate chip cookie recipe with detailed step-wise pictures.

Chocolate chip cookies are quite popular among the baked goodies. And today, I am so happy to share one of the classic and one of America’s favorite cookies – white chocolate macadamia nut cookies. These cookies are quite popular in restaurant chains like subway, but we first relished these cookies in Maui.

While my husband and I enjoyed the tropical veggies and fresh pineapple and coconut water, kiddo relished these cookies to the core. Hawaii nut is one of the other names of this nut. According to Wiki, the nut was first commercially produced in Hawaii, where it was introduced in the 1880s. Actually, it’s from Australia. You can read about its health benefits here. 

After coming home, I decided to try it. Luckily all stores sell roasted macadamia nuts, and I gave it a try. Needless to say, it became a staple in our household. :-)

I follow 1:2 sugar to flour ratio, and for 1 cup of flour, I always use 1 stick of butter. I am not sure if its the standard measure, but it has always worked out for me.

As the internet is flooded with information and research articles about how to get perfect, I don’t want to add any further. But I have explained what has worked for me and other variations in the recipe notes section. So please, do check it out. Don’t miss it. I treat these cookies like any other chocolate chip cookies.

How to make eggless white chocolate macadamia nut cookies-

• Mix the all-purpose flour, baking powder, and salt in a bowl and set aside.
• In a mixing bowl, add the sugar and the butter. Make sure the butter is at room temperature.

• Using an electric hand mixer or a hand whisk, cream the butter and sugar well.

• Now add 3 tbsps of milk and vanilla extract and mix again.

• Add the dry ingredients that you mixed before and gently mix with the spatula.

• If you are using your electric mixer, gently mix. Do not overmix. If required, add one more tbsp of milk. I added it. Make sure there aren’t any lumps of dry flour.

• Now add the chocolate chips and macadamia nuts. 

• Gently fold it in.  I don’t refrigerate the batter. I let it sit outside till the oven preheats.

• Preheat the oven to 350 deg F. When the oven temperature reaches 300 deg, I start to scoop out the cookies.
• In a cookie pan, either line an aluminium foil or parchment paper. Scoop out 1 to 1.5 tbsp of cookie and place it on the baking tray. I used my 1.5 tbsp measure cookie scoop. You can also roll it in your hands. Make sure you place them evenly. I don’t flatten the cookies. I never had issues with the cookies spreading.

• Bake it for 10 to 12 minutes or until they are barely turning brown. I baked it for 12 minutes (refer notes) and in two batches. Make sure you are baking the cookies in the middle rack.

• After baking, take the cookies out and wait for two minutes. Then transfer it to the cooling rack and let it cool for atleast 5 to 7 minutes. I know it’s hard, but please let the cookies cool before relishing them.

Recipe Notes & Variation-

✔ Butter replacement – If you don’t want to use butter, use ¼ cup + 2 tbsps of any neutral-flavored oil.

✔ I don’t load my cookies with chocolate chips and nuts. So I added only ⅓ cup but you can add more and the same goes for the nuts also.

✔ Brown sugar adds moisture to the cookies and elevates the flavor. I always go with that. But you can use ¼ cup of regular sugar and ¼ cup of brown sugar. In that case, reduce the baking time to 10 minutes.

✔ Baking Time –

When you remove the cookies from the oven, they will be soft, and that’s perfectly fine. When they cool, they become the perfect cookies. If you like soft, moist, and chewy cookies, bake only for 10 minutes. But if you like soft but not-so-chewy cookies, bake for 12 minutes. I won’t recommend baking beyond that. But if you like super crisp cookies, go for it.

✔ Even with 12 minutes of cooking time, ours was soft and moist and chewy. Thanks to the brown sugar.

✔ I never chill my cookie dough. But chilling the cookie dough yields nice and flat cookies.

✔ Milk – Every time I use unbleached APF, I end up using 4 tbsps of milk. You need 2 tbsps of milk for this recipe. But depending upon the flour, use the remaining milk.

✔ Make sure to use good quality baking powder, and if needed, you can press/flatten the cookies with the back of the cookie scoop so that it spreads evenly. I never had that issue, so I don’t flatten them, especially for this APF based cookies. For gluten-free cookies, you have to do it.

✔ Apple Sauce – I have tried this recipe with 2 tbsps of milk and 2 tbsps of apple sauce. With apple sauce, the dough is moist, and the cookies spread out well. But as milk is readily available when compared to apple sauce, I am sharing this recipe just with milk.

✔ White chocolate chip and macadamia nuts are a classic combination. You can use either one or skip both and use regular chocolate chips or use walnuts or any other nuts of your choice. Make sure to sure toasted nuts.

Other Eggless Dessert Recipes-

• Gluten-free cookies
• Vegan mango mousse
• White chocolate fudge
• Eggless tres leches cake
• Baked donuts
• Eggless Brownies
• Eggless Ginger bread cookies

PS: Follow me on Instagram or join my Facebook Group for more gardening and recipe updates. If you try this white chocolate macadamia nut cookies recipe, please don’t forget to comment and rate this recipe. If you have any questions, please leave a comment, and I will get to it asap.  Make sure to follow me on my Pinterest for more healthy and delicious ideas!

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5 from 2 votes

Eggless White Chocolate Macadamia Nut Cookies | Eggless Cookies

A classic, soft, and moist eggless white chocolate chip and macadamia nut cookies recipe! Easy eggless chocolate chip cookie recipe with step-wise pictures.

Prep Time15 minutes mins

Cook Time12 minutes mins

Total Time27 minutes mins

Course: Dessert

Cuisine: American

Servings: 18 (18 to 20 cookies)

Calories: 122kcal

Author: Srividhya G

Ingredients

• ▢ 1 cup All-purpose flour I used unbleached organic flour
• ▢ ½ tsp baking powder
• ▢ ⅛ tsp salt
• ▢ ½ cup butter unsalted at room temperature, one stick
• ▢ ½ cup brown sugar
• ▢ 4 tbsp milk add as needed, refer notes
• ▢ ¼ tsp vanilla extract
• ▢ ⅓ cup white chocolate chips I used Nestle brand
• ▢ 2 tbsp macadamia nuts toasted and chopped

Instructions

• Mix the all-purpose flour, baking powder, and salt in a bowl and set aside.
• In a mixing bowl, add the sugar and the butter. Make sure the butter is at room temperature.
• Using an electric hand mixer or a hand whisk, cream the butter and sugar well.
• Now add 3 tbsps of milk and vanilla extract and mix again.
• Add the dry ingredients that you mixed before and gently mix with the spatula. If you are using your electric mixer, gently mix. Do not overmix. If required, add one more tbsp of milk. I added it. Make sure there aren't any lumps of dry flour.
• Now add the chocolate chips and macadamia nuts. Gently fold it in. I don't refrigerate the batter. I let it sit outside till the oven preheats.
• Preheat the oven to 350 deg F. When the oven temperature reaches to 300 deg, I start to scoop out the cookies.
• In a cookie pan, either line an aluminium foil or parchment paper. Scoop out 1 to 1.5 tbsp of cookie and place it on the baking tray. I used my 1.5 tbsp measure cookie scoop. You can also roll it in your hands. Make sure you place them evenly. I don't flatten the cookies. I never had issues with the cookies spreading.
• Bake it for 10 to 12 minutes or until they are barely turning brown. I baked it for 12 minutes (refer notes) and in two batches. Make sure you are baking the cookies in the middle rack.
• After baking, take the cookies out and wait for two minutes. Then transfer it to the cooling rack and let it cool for atleast 5 to 7 minutes. I know it's hard, but please let the cookies cool before relishing them.

Notes

• Butter replacement - If you don't want to use butter, use ¼ cup + 2 tbsps of any neutral-flavored oil.
• I don't load my cookies with chocolate chips and nuts. So I added only ⅓ cup but you can add more and the same goes for the nuts also.
• Brown sugar adds moisture to the cookies and elevates the flavor. I always go with that. But you can use ¼ cup of regular sugar and ¼ cup of brown sugar. In that case, reduce the baking time to 10 minutes.
• Baking Time
  • When you remove the cookies from the oven, they will be soft, and that's perfectly fine. When they cool, they become the perfect cookies. If you like soft, moist, and chewy cookies, bake only for 10 minutes. But if you like soft but not-so-chewy cookies, bake for 12 minutes. I won't recommend baking beyond that. But if you like super crisp cookies, go for it.
  • Even with 12 minutes of cooking time, ours was soft and moist and chewy. Thanks to the brown sugar.
• I never chill my cookie dough. But chilling the cookie dough yields nice and flat cookies.
• Milk - Every time I use unbleached APF, I end up using 4 tbsps of milk. You need 2 tbsps of milk for this recipe. But depending upon the flour, use the remaining milk.
• Make sure to use good quality baking powder, and if needed, you can press/flatten the cookies with the back of the cookie scoop so that it spreads evenly. I never had that issue, so I don't flatten them, especially for this APF based cookies. For gluten-free cookies, you have to do it.
• Apple Sauce - I have tried this recipe with 2 tbsps of milk and 2 tbsps of apple sauce. With apple sauce, the dough is moist, and the cookies spread out well. But as milk is readily available when compared to apple sauce, I am sharing this recipe just with milk.
• White chocolate chip and macadamia nuts are a classic combination. You can use either one or skip both and use regular chocolate chips or use walnuts or any other nuts of your choice. Make sure to sure toasted nuts.

Nutrition

Calories: 122kcal | Carbohydrates: 14g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 81mg | Potassium: 34mg | Fiber: 1g | Sugar: 8g | Vitamin A: 163IU | Calcium: 26mg | Iron: 1mg

I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

Tried this recipe?Mention @vidhyasvegetariankitchen or tag #vidhyasvegkitchen

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Update Notes: First posted in 2015. Updated the recipe with new pics, and recipe cards in 2020.