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  • Γ—
    Home Β» Eggless Recipes Β» Eggless Cookies

    White Chocolate Macadamia Nut Cookies

    Published: Feb 21, 2023 Β· Last Modified: Feb 21, 2023 by Kanan Patel / 12 Comments

    Jump to Recipe Pin Recipe
    White chocolate macadamia nut cookies on a cooling rack.

    My favorite white chocolate macadamia nut cookies! These cookies are soft, moist, and chewy all at once and of course, they are loaded with crunchy macadamia nuts and sweet, melty white chocolate chips.Β 

    White chocolate macadamia nut cookies on a cooling rack.
    Jump to:
    • ❀️About This Recipe
    • 🧾Ingredient Notes
    • πŸ‘©β€πŸ³Step By Step Photo InstructionsΒ 
    • πŸ’­Expert Tips
    • πŸͺ Storage Instructions
    • πŸ“‹ Recipe Card
    • ⭐ Reviews

    ❀️About This Recipe

    Eggless: Just like all my eggless baking recipes, these white chocolate macadamia nut cookies are made without eggs! Perfect for those who don’t eat, have egg allergies, or are simply out of eggs.

    Texture:Β 

    • Crisp around the edges.
    • Soft on the inside.
    • Chewy inner bites.
    • Every bite has a crunch of rich, buttery macadamia nuts and sweet chocolate chips.

    Easy to make: Just like many other cookies, cookie dough can be made in a stand mixer or a bowl with a hand mixer. The dough requires chilling time and then rolled and baked. Super easy to make for even beginners too.

    🧾Ingredient Notes

    Here is the pic of the ingredients you’ll need to make these delicious white chocolate macadamia nut cookies recipe.

    White chocolate macadamia nut cookies ingredients in bowls and spoons with labels.
    • Butter:
      • Use unsalted butter. So you can control the salt in the recipe plus it gives a good flavor.
      • Butter has to soften at room temperature. Just keep it on the countertop for a few hours until it is softened (not melted). Or simply use any quick method to soften butter that you find on the internet.Β 
    • Sugar: You’ll need both white and brown sugar. Brown sugar makes moist cookies.
    • Vanilla: Always use pure vanilla extract and stay away from imitation essences.Β 
    • Milk: You can use any whole milk or low-fat or fat-free milk.
    • Flour: Regular unbleached all purpose flour is used.
    • Salt: If using salted nuts or salted butter then skip adding salt to the recipe.
    • Leavening agents: You’ll need both baking powder and baking soda.
    • Macadamia nuts: These nuts aren’t cheap. I have used unsalted macadamia nuts. Chop them roughly (not finely) so you can have chunks in every bite.
    • White chocolate chips: These extra-sweet chocolate chips pairs well with buttery nuts.Β 

    πŸ‘©β€πŸ³Step By Step Photo Instructions 

    • Preheat the oven to 350Β°F (180Β°C) for at least 10 minutes.
    • Line a baking sheet with parchment paper.Β 

    1) Take dry ingredients (all purpose flour, baking soda, baking powder, and salt) in a bowl.

    2) Whisk everything until combined and keep it aside.

    Collage of 2 images showing mixing dry ingredients in a bowl using a whisk.

    3) In another large bowl (or stand mixer bowl if using a stand mixer), take softened butter and both sugar (white and brown).

    4) Beat it using a hand mixer until smooth and creamy. (Use a paddle attachment if using a stand mixer).

    5, 6) Add milk and vanilla. Beat it again until mixed.

    7) Using a spatula scrap the sides and bottom of the bowl and mix.

    Collage of 5 images showing beating butter, sugar and rest wet ingredients.

    8) Add dry flour mixture.

    9) Beat again until mixed. Use a spatula to mix evenly at last.Β 

    10) Add chopped nuts and white chocolate chips.

    11) Fold it using a spatula (or run the mixer if using a stand mixer).Β 

    12) Cover the bowl with plastic wrap and chill in the refrigerator for 30 minutes.Β 

    Collage of 5 images showing adding flour, nuts and chocolate chips and mixing.

    13) Now take a portion of the cookie dough using a cookie scoop (1 Β½ tablespoons size) into your palm

    14, 15, 16) Shape it into a fairly smooth ball, and flatten it slightly. So it becomes a disk shape.

    Collage of 4 images showing scooping and shaping a cookie dough ball.

    17) Arrange it on a prepared cookie sheet. Place them a few inches apart so cookies have some room to expand.

    18) Bake in the preheated oven for 10-13 minutes. Cool the cookies in a pan for 5 minutes so they firm up. Then transfer them to a cooling rack to cool down. Serve them warm or at room temperature

    Collage of 2 images showing dough balls in a cookie tray and baked cookies.

    πŸ’­Expert Tips

    Chill the dough: 

    • Chilling the cookie dough is so important. Cold dough makes thick, soft, chewy cookies. 
    • The cookies will spread out and become thin, and flat if the cookie dough is not chilled.
    • If the dough is TOO cold then cookies will stay tall and mushroom-dome like shape. If you have chilled the dough for around 2-3 hours or overnight then rest the dough on the counter for 10 minutes, then roll the dough balls and bake.

    Use salted and dry roasted macadamia nuts if you like salty, sweet flavor in your cookies like a combination of peanut butter and chocolate.Β 

    You can sprinkle some flaky salt on cookies before baking (if using unsalted nuts).Β 

    πŸͺ Storage Instructions

    At room temperature: Once cools completely, these white chocolate macadamia cookies can be kept in an airtight container for 2-3 days.

    Freezing instructions:

    • You can freeze the cookie dough for later use.
    • Simply make balls from the cookie dough, place them on a parchment-lined baking sheet, and put them in the freezer.
    • Once frozen put them in a ziplock bag or airtight container. Keep them in the freezer.
    • Whenever you are ready to bake just place cookie balls on a sheet, then start to preheat the oven and bake as directed (maybe a few more minutes because they are frozen).
    A stack of white chocolate macadamia nut cookies in a plate.

    Check Out Other Cookie Recipes

    • Eggless Oatmeal cookies
    • Peanut butter cookies without eggs
    • Chocolate chip cookies without eggs
    • Lemon pistachio cookies
    • Shortbread thumbprint cookies

    Did you try this white chocolate macadamia nut cookies recipe? I’d love to hear about it! Leave a review in the comment section below.

    πŸ“‹ Recipe Card

    Step by Step Photos AboveWant to make it perfect first time? Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!
    White chocolate macadamia nut cookies on a cooling rack.
    Print Pin Save Saved!

    White Chocolate Macadamia Nut Cookies

    5 from 5 votes
    Tried this recipe? Leave a comment and/or give β˜… ratings
    My favorite white chocolate macadamia nut cookies! These cookies are soft, moist, and chewy all at once and of course, they are loaded with crunchy macadamia nuts and sweet, melty white chocolate chips.
    Author: Kanan
    Course: Dessert
    Cuisine: American
    Calories: 317kcal
    Servings 16 cookies
    Prep Time 17 minutes
    Cook Time 13 minutes
    Chilling Time 30 minutes
    Total Time 1 hour
    US measuring cups are used (1 cup = 240 ml) See details

    Ingredients  

    • 1 Β½ cups All purpose flour (Maida)
    • 1 teaspoon Baking powder
    • Β½ teaspoon Baking soda
    • ΒΌ teaspoon Salt
    • 1 stick or Β½ cup Unsalted butter softened at room temperature
    • Β½ cup Light brown sugar lightly packed
    • ΒΌ cup White sugar
    • Β½ teaspoon Pure vanilla extract
    • ΒΌ cup Milk
    • β…” cup Macadamia nuts
    • β…” cup White chocolate chips
    Prevent your screen from going dark

    Instructions 

    • Preheat the oven to 350Β°F (180Β°C) for at least 10 minutes.
    • Line a baking sheet with parchment paper.
    • Take dry ingredients (all purpose flour, baking soda, baking powder, and salt) in a bowl. Whisk everything until combined and keep it aside.
    • In another large bowl, take softened butter and both sugar (white and brown). Beat it using a hand mixer until smooth and creamy. (Use a paddle attachment if using a stand mixer).
    • Add milk and vanilla. Beat it again until mixed. Using a spatula scrap the sides and bottom of the bowl and mix.
    • Add dry flour mixture. Beat again until mixed. Use a spatula to mix evenly at last.
    • Add chopped nuts and white chocolate chips. Fold it using a spatula (or run the mixer if using a stand mixer).
    • Cover the bowl with plastic wrap and chill in the refrigerator for 30 minutes.
    • Now take a portion of the cookie dough using a cookie scoop (1 Β½ tablespoons size) into your palm, shape it into a fairly smooth ball, and flatten it slightly. So it becomes a disk shape.
    • Arrange it on a prepared cookie sheet. Place them a few inches apart so cookies have some room to expand.
    • Bake in the preheated oven for 10-13 minutes. Cool the cookies in a pan for 5 minutes so they firm up. Then transfer them to a cooling rack to cool down.
    • Serve these white chocolate macadamia nut cookies warm or at room temperature

    Notes

    • Use salted and dry roasted macadamia nuts if you like salty, sweet flavor in your cookies like a combination of peanut butter and chocolate.
    • You can sprinkle some flaky salt on cookies before baking (if using unsalted nuts).

    Nutrition

    Calories: 317kcal | Carbohydrates: 24g | Protein: 2g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 110mg | Potassium: 75mg | Fiber: 1g | Sugar: 15g | Vitamin A: 540IU | Vitamin C: 0.1mg | Calcium: 52mg | Iron: 1mg
    *Nutrition information is a rough estimate for 1 serving
    Did you make this recipe?Snap a pic, mention @spice.up.the.curry or tag #spiceupthecurry. I would love to see.

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    1. Pardeep

      April 23, 2014 at 8:47 pm

      Thanks so much for this recipe Kanan... I haven't made it yet but I will as soon as I get some good macadamia nuts πŸ™‚
      I also worked at subway when I was a college student .. And my favorite cookies were double chocolate .. Chocolate chip and white chip macadamia nuts .. Will definetly post here again after I try this recipe .. Thanks so much πŸ™‚

      Reply
      • Kanan

        April 23, 2014 at 9:17 pm

        glad to know more about you. πŸ™‚ Hope you like it.

        Reply
        • Pardeep

          April 30, 2014 at 2:02 am

          I made them today and all I'm gonna say is that they are just perfect !!!! Good thing I doubled the recipe which gave me more cookies to enjoy πŸ™‚ thanks so much for the recipe

          Reply
          • Kanan

            April 30, 2014 at 2:14 am

            glad to know you liked it.

            Reply
    2. Linsy

      April 23, 2014 at 1:35 pm

      your eggless recipe collections is amazing, and your measurement is also perfect , u know , just perfect amount of food you can have it. sad that my kids don't like this nut, love to make it for myself though.5 stars

      Reply
      • Kanan

        April 23, 2014 at 1:48 pm

        Thank you Linsy.

        Reply
        • Deeps

          February 07, 2020 at 11:10 am

          Hi Kanan, i had tried the recipe but the cookies were burnt around 8-10 mins, before that they were not even done. Also i felt the dough a bit dry, but as it was able to hold the shape i went ahead and baked. Any idea what went wrong?
          Thanks Deeps

          Reply
          • Kanan

            February 11, 2020 at 10:49 pm

            It should not burn within 8 minutes. Try checking the oven temp using oven thermometer and see if oven is working at right temp.
            If you find the dough is dry then you can add little milk.

            Reply
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    Hi, I'm Kanan Patel. I share easy, delicious vegetarian recipes (mostly Indian) and Eggless baking recipes that you can sure count on!

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