Vegan White Chocolate Macadamia Nut Cookies
Chunky and delicious cookies with macadamia nuts and white chocolate chips
Equipment
- Baking pan
- Mixing bowl
- Hand mixer
- Spatula
Ingredients
- ¼ Cup Vegan butter cold
- ½ Cup Brown sugar
- 3 Tbsp. Vegan yogurt
- 2 Tbsp. Plant milk
- 1 Tbsp. Vanilla paste
- 1⅓ Cup Flour
- ½ Tsp Baking powder
- ¼ Tsp Baking soda
- ¾ Tsp Sea salt
Instructions
- In a mixing bowl, cream the sugar and butter with a hand mixer for a minute or until combined.
- Add the vanilla paste, soy milk, and vegan yogurt, and continue to mix with the mixer.
- Add the flour, baking powder, baking soda, and salt and mix well.
- Add the macadamia nut and white chocolate chips and mix well.
- Take some of the cookie dough and form a ball. Place over a surface, plate, or baking pan that can fit in the freezer, and mash the ball slightly downward to form a flat round shape. Repeat with the rest of the cookie dough.
- Put the tray in the freezer for half an hour.
- Preheat oven to 190 ° C.
- Bake the cookies for 25-30 minutes until slightly golden but still soft.
- Once they are ready let them cool completely. Store in a container with a lid in the refrigerator for up to 5 days.