Super thick and soft white chocolate macadamia cookies made dairy-free. This is one classic cookie that you need in your life right now. With crunchy edges and soft, chewy centres loaded with buttery macadamia nuts and dairy-free white chocolate, be careful as these have a tendency to disappear very quickly.
This recipe is a long time coming.
I LOVE anything white chocolate and macadamia, but since having to stop eating dairy the closest I can get to a white chocolate macadamia cookie is the cliff bar flavour which while good when on a hike, is not really the same thing.
The main thing this comes down to is the lack of availability of dairy-free white chocolate. It can be pretty hard to find and I haven’t had good experiences with dairy-free chocolate substitutes, which is one of the reasons I mainly save my chocolate consumption for the good quality dark variety.
But recently my husband and I found ourselves in a candy warehouse (yes maybe we went there specifically hunting for chocolate) and ended up walking out with, and I wish I was kidding, $50 worth of chocolates. We got vegan chocolate honeycomb, dark chocolate covered goji berries, and a couple of brands of white chocolate because when I saw dairy-free white chocolate on the shelf I decided I needed to try it all. I also knew that these cookies would finally happen and that was a really exciting moment for me.
The brand I used is called So Free, which is a organic, dairy-free white chocolate alternative made in the UK according to the label. And I have to say, it’s pretty damn good.
It’s been nearly 8 years since I’ve been dairy-free but I’m pretty sure this is what I remember white chocolate to taste like. We tried another brand and this one was definitely better. While hard to find, if you do have a confectionery warehouse or just access to the internet, you can probably manage to find some dairy-free white chocolate somewhere.
If you’re not dairy-free, well just buy some regular white chocolate from the supermarket and don’t tell me how much you paid as sigh, dairy-free alternatives can be expensive.
But dairy-free or not, you still need to make these cookies. Because OMG white chocolate macadamia cookies are the BEST THING EVER. Not sorry for yelling.
These cookies are so thick, chewy and kind of have this buttery, soft texture that just makes them incredible. They are easily my favourite cookie recipe I have so far on my blog, and it will take something pretty special to top this.
I love that it is such a classic flavour combination but one that never gets tired when done right.
There is also something special about macadamia nuts, with their buttery crunch they pair perfectly with the creamy sweet white chocolate and vanilla cookie. I make sure to use dry roasted and salted nuts for these cookies as the salty sweet combo is always worth it, and the flavour is much stronger with a roasted vs raw nut.
My favourite cookie is thick and soft and when you bite into it, it is near underbaked. The thickness in these cookies comes from the cornflour which gives it that fantastic puffiness. It’s an ingredient that if you love thick cookies, you are just not going to want to leave out.
The cookie dough is quite thick and sticky, so chilling is mandatory to get the dough to a consistency to be able to roll. The chilling also helps to prevent the cookies from spreading. Yet another thing that helps us achieve a super thick, soft cookie.
So I know it’s January and we should all be about healthy recipes, but seriously, these cookies just could not wait.
If you do make this recipe, please be sure to leave a comment and rating below! And tag any of your creations on Instagram with #eightforestlane as I would love to see.
- 3/4 cup (170 g) dairy-free spread
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1 large egg at room temperature
- 2 teaspoons vanilla extract
- 2 1/4 cups plain flour
- 2 teaspoons cornflour
- 1 teaspoon bicarbonate of soda
- 120 grams dry roasted and salted macadamias roughly chopped
- 70-100 grams dairy-free white chocolate chopped
- In a large bowl, beat the dairy-free spread with a hand-held mixer or stand mixer with paddle attachment until smooth and creamy. Add the brown and white sugars and continue mixing until light and creamy. Mix in egg and vanilla, scraping down the sides of the bowl as needed.
- In a separate bowl, sift flour, cornstarch, baking soda and salt and mix together.
- Slowly mix the dry ingredients into the wet until combined. The dough will be quite thick. Add the chopped white chocolate and macadamia nuts and mix through the dough with a spatula until evenly distributed. Cover dough and place in the fridge to chill for at least 1 hour.
- Preheat oven to 180°C and line 2 trays with baking paper.
- Remove cookie dough from the refrigerator and roll dough into balls using about 1.5 tablespoons of dough in each. Place dough balls on the trays about 5 centimeters apart.
- Bake for 10-11 minutes, until just golden brown around the edges. They will still be very soft when you take them out of oven. If they are too puffy, gently press down on the tops of them with the back of a spoon. Let cool for 5 minutes on the tray before transfering to a wire rack to cool completely.