Baked Goods Desserts Toasted Coconut Flakes

Vegan White Chocolate Coconut Macadamia Cookies

White Chocolate Coconut Macadamia Cookies

Made with Let’s Do Organic Toasted Coconut Flakes by Natalie of @feastingonfruit

⁠
Ready for the chunkiest cookies loaded with white chocolate, toasted coconut flakes and crunchy macadamia nuts?  ⁠

These extra thick and chunky cookies are the perfect combo of sweet, salty and nutty .

Best of all? They’re totally vegan, gluten-free, dairy-free and a must for spring and summer!  ⁠

The exterior is browned and subtly crunchy while the interior is soft and chewy.

These are the HUNKIEST vegan + gluten-free cookies you’ve ever baked!

This recipe is packed with a triple punch of sweet-salty, buttery, summer-vibes flavor!

The cookies are made gluten-free with cassava flour, nut butter, coconut oil and brown sugar or coconut sugar!

They’re made entirely vegan with flax eggs and coconut oil in place of butter.

But you’d never know these delicious hunky cookies are gluten-free and vegan!

We promise you’re going to be instantly obsessed with this recipe!

White Chocolate Coconut Macadamia Cookies

Ingredients

  • 1 flax egg (1 tbsp ground flax + 3 tbsp water)
  • 1/4 cup (55g) runny nut/seed butter (tested with almond butter and tahini)
  • 1/4 cup (50g) coconut oil, melted
  • 3/4 cup (165g) brown sugar or coconut sugar
  • 1 tbsp molasses
  • 1 tsp vanilla extract
  • 3/4 cup + 2 tbsp (112g) cassava flour (or all-purpose flour)
  • 1 tsp baking soda
  • ¼ tsp salt
  • 1/2 cup (65g) macadamia nuts, roughly chopped
  • 1/2 cup (40g) Let’s Do Organic Unsweetened Toasted Coconut Flakes
  • 1/2 cup (90g) dairy-free white chocolate chips

Instructions

  1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
  2. Using a hand mixer, beat together prepared flax egg, nut/seed butter, coconut oil, brown sugar, molasses, and vanilla.
  3. Add flour, baking soda, and salt. Mix to form a dough.
  4. Fold in macadamia nuts, coconut flakes, and white chocolate chips.
  5. Use a spring loaded scoop to portion into large cookies (mine were about 3 tbsp each). Arrange on the baking sheet leaving 2 inches in between each cookie. Do not press/flatten.
  6. Bake for 12-13 minutes at 350°F.
  7. Cool 10 minutes on the baking sheet, then transfer to a cooling rack to cool completely.