These Eggless Macadamia Nut Cookies are soft, chewy, and buttery! Plus, they are incredibly easy to make with common pantry staples. The big chunks of macadamia nuts and white chocolate make every bite a delightful surprise. They’re egg-free, which makes them perfect for those with egg allergies or anyone looking to try something different. You can even make them dairy-free and gluten-free with just a few simple swaps.
Oriana’s Thoughts On The Recipe
Hello, food allergy warriors! Today, I’m so excited to share that my daughter successfully passed her macadamia nut challenge. Our doctor recommended safely incorporating these nuts into Vicky’s diet to maintain tolerance. So, of course, I have to make cookies! However, she still has high sensitivities to other tree nuts. For now, the only nuts we can safely enjoy are pecans, cashews, and macadamias.
These cookies are a dream come true if you love a soft, chewy center with crispy edges. The buttery flavor is to die for, and the big chunks of macadamia nuts and white chocolate make every bite a delightful surprise. Plus, they’re egg-free, making them perfect for those with egg allergies or trying something different. You can even make them dairy-free with just a few simple swaps.
What I adore most about this recipe is how versatile it is. Not only can you whip up a batch in no time, but they also freeze beautifully, so you can always have some on hand for when those cookie cravings hit. Trust me, your family and friends will be asking for these again and again!
What I Love About This Recipe
Effortlessly Easy with Simple Ingredients: These cookies are incredibly easy to make. With common pantry staples like all-purpose flour, baking powder, and baking soda, you’ll likely have everything you need on hand. No special trips to the store required!
Perfect Texture: These cookies have that dreamy combination of chewy centers and crispy edges. It’s like having the best of both worlds in one bite!
Rich and Buttery Flavor: The mix of brown sugar and granulated sugar, along with the cream cheese and butter, gives these cookies an irresistible buttery taste that melts in your mouth.
Versatile and Allergy-Friendly: Being egg-free, these cookies are great for those with egg allergies. And with simple substitutions, they can easily be made dairy-free too. Just use vegan butter and cream cheese, and you’ll have a treat everyone can enjoy.
Freezer-Friendly Convenience: One of the best things about these cookies is how well they freeze. Make a double batch, pop half in the freezer, and you’ll always have fresh cookies ready to bake for a quick snack or unexpected guests.
Everyone Will Love Them: These cookies are a hit with kids and adults alike. Bring them to a party, or enjoy them at home – they’ll disappear fast!
Potential Cons Of The Recipe
While these cookies are fantastic, there are a couple of potential downsides. First, macadamia nuts and white chocolate can be a bit pricey compared to other ingredients. Second, the dough needs to chill for a bit to prevent spreading, which might be a downside if you’re in a hurry.
Tips To Mitigate These Cons
To address the cost, you can buy nuts and chocolate in bulk or look for sales. For the chilling time, plan ahead and make the dough a day in advance. This way, it’s ready to bake whenever you are.
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- All-Purpose Flour: Provides structure to the cookies. Note: Make sure to measure accurately. In my opinion, a kitchen scale is the best way to measure your ingredients.
- Baking Powder and Baking Soda: Help the cookies rise and give them their perfect texture. Note: Make sure they’re not expired or too old. To avoid a chemical aftertaste, use baking powder that is labeled aluminum-free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste.
- Salt: Enhances the flavor. Note: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
- Butter: Adds richness and moisture. Use vegan butter for a dairy-free option. Note: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe.
- Granulated Sugar and Light Brown Sugar: Granulated sugar adds sweetness, while brown sugar adds moisture and a deeper flavor.
- Cream Cheese: Adds tang and extra moisture. Vegan cream cheese works well for dairy-free.
- Milk: Helps bind the ingredients. Any milk (dairy or non-dairy) will work.
- Pure Vanilla Extract: Adds warmth and depth of flavor.
- White Chocolate Chips or Chunks: Optional, but highly recommended for extra sweetness. Note: Finding a good dairy-free substitute for white chocolate can be challenging. I have tried several brands, and so far, my favorite is King David Vegan Baking Chocolate Melting Bar. It’s important to mention that this dairy-free white chocolate bar contains soy. For a soy-free option, try Milkless Polar Dream White Chocolate Bars.
- Macadamia Nuts: Provide a delightful crunch and rich, buttery flavor.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Mix Dry Ingredients
Combine the flour, baking soda, baking powder, and salt in a bowl. Set aside.
Step 2 – Beat Butter and Sugars
Using an electric hand mixer or a stand mixer over medium speed, beat the cold butter, cream cheese for 30-45 seconds to break it down a little. Add the granulated sugar and brown sugar; mix until just combined, about 30-45 seconds. Scrape down the sides and bottom of the bowl as needed. Add chocolate chips and chopped macadamia nuts and mix to distribute evenly.
Step 3 – Add Dry Ingredients
Reduce the speed to low and add the flour mixture; mix until it resembles coarse crumbs. Then, add the milk and vanilla; mix until just combined (don’t overmix!).
Step 4 – Form The Cookie Balls and Freeze
Divide the dough into ten equal portions, each about 90 grams – ¼ cup. Form rustic balls of dough and place them on a cookie sheet or large plate. Freeze for at least 90 minutes and up to 3 months.
Step 5 – Bake
Preheat the oven to 350º F (180º C). Line a large-rimmed baking sheet with parchment paper or a silicone baking mat.
Place the frozen cookie balls you whisk to bake on the cookie sheet so they’re evenly spaced, about 4 inches apart. I recommend baking one sheet of cookies at a time. Bake for 12- 15 minutes, until lightly golden brown around the edges and still soft in the middle. When you remove the cookies from the oven, they will still look doughy, and that is okay; they will continue to set as they cool.
Recipe Tips
- Measure the ingredients properly! A kitchen scale is always the best option, in my opinion, but if you don’t have a kitchen scale be sure to use a measuring cup made for dry ingredients (NOT liquid measuring cup), and liquid measuring cup for liquid ingredients. Also, do NOT dip a measuring cup directly into the flour bin or you can compact it and get up to 25% more flour, instead use a spoon to scoop the flour into the measuring cup and then use a knife (straight edged) to level the flour across the measuring cup.
- Don’t over-mix your cookie dough, or you will end up with dense cookies.
- Chill the dough for before baking; this gives the dough a chance to firm up a little and allows them to bake much better.
- For evenly sized cookies (better for baking) use a small spring-loaded ice cream scoop to spoon out the dough.
- Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.
- Bake the cookies until they are JUST golden around the outside. The cookies might still look a little raw in the center, but once they cool, they will be perfect. Let the cookies cool on the baking sheets for just a few minutes, around 2. If you leave the cookies on the baking sheets for too long, they will continue cooking, and they will be hard
Food Allergy Swaps
Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend.
Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Instead of butter and cream cheese, use vegan butter and vegan cream cheese. There are many brands available in stores. I usually use Earth Balance Vegan Buttery Sticks and Violife Just Like Cream Cheese Original. Finding a good dairy-free substitute for white chocolate can be challenging. I have tried several brands, and so far, my favorite is King David Vegan Baking Chocolate Melting Bar. It’s important to mention that this dairy-free white chocolate bar contains soy. For a soy-free option, try Milkless Polar Dream White Chocolate Bars. Check out my favorite dairy-free substitutes here.
Nut-Free: Substitute macadamia nuts with sunflower seeds or omit them altogether.
Variations & Additions
- Add Dried Fruit: Cranberries or cherries can add a nice tartness.
- Switch Up the Nuts: Try pecans or walnuts for a different flavor profile.
- Add a Drizzle: Melt some extra white chocolate and drizzle over the cooled cookies for an extra touch of sweetness.
Storing and Freezing Instructions
Store Baked Cookies: Store cookies at room temperature in an airtight container for up to five days.
Freeze Baked Cookies: After baking, let the cookies cool completely. Then, place them on a cookie sheet and flash freeze for about 30 minutes. Once they’re hard, place them in a freezer container or bag and freeze for up to two months. To thaw, remove them from the freezer about two hours before enjoying them and let them thaw at room temperature.
FreezeUnbaked Cookie Balls: Unbaked cookie dough balls freeze well for up to three months. Roll the dough into balls, line them up on a baking sheet, and pop them in the freezer for about 30 minutes. Once frozen, toss all the frozen dough balls into a freezer-safe zip-top bag. Don’t forget to label the bag with the date and what is in the bag!
Baking Frozen Cookie Balls: Frozen cookies can be baked without thawing first!
Frequently Asked Questions
Absolutely! Dark chocolate chunks or chips would add a delicious contrast to the sweet dough.
Chill the dough for at least 90 minutes before baking.
Yes, you can make the dough up to 3 months in advance. Just keep the cookie balls in the freezer until you’re ready to bake.
Finding a good dairy-free substitute for white chocolate can be challenging. I have tried several brands, and so far, my favorite is King David Vegan Baking Chocolate Melting Bar. It’s important to mention that this dairy-free white chocolate bar contains soy. For a soy-free option, try Milkless Polar Dream White Chocolate Bars.
- The Best Eggless Chocolate Chip Cookies [Video]
- Eggless Oatmeal Cookies
- Egg-Free & Peanut-Free Monster Cookies
- Eggless Chocolate Crinkle Cookies
- Eggless Sugar Cookies
- Browse more recipes…
❤️ Love what you see? JOIN my Private Baking Club. Also, SUBSCRIBE to Mommy’s Home Cooking, so you’ll never miss a recipe! And FOLLOW along on Instagram, Pinterest, and Facebook for more fun!
Recipe Card 📖
Eggless Macadamia Nut Cookies
Ingredients
- 1 1/2 cup (210) g all-purpose flour
- ½ teaspoon (2 g) baking powder
- ½ teaspoon (3 g) baking soda
- ½ teaspoon (2 g) salt
- ½ cup (115 g) unsalted butter, cold
- 2 tablespoons (30 g) cream cheese
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) brown sugar
- 1 cup (200 g) white chocolate chips or chunks (plus a few more for optional topping)
- 1 cup (120 g) roughly chopped macadamia nuts
- 2 tablespoons (30 ml) milk
- 1 teaspoon (5 ml) pure vanilla extract
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
- Combine the flour, baking soda, baking powder, and salt in a bowl. Set aside.
- Using an electric hand mixer or a stand mixer over medium speed, beat the cold butter, cream cheese for 30-45 seconds to break it down a little. Add the granulated sugar and brown sugar; mix until just combined, about 30-45 seconds. Scrape down the sides and bottom of the bowl as needed. Add chocolate chips and chopped macadamia nuts and mix to distribute evenly.
- Reduce the speed to low and add the flour mixture; mix until it resembles coarse crumbs. Then, add the milk and vanilla; mix until just combined (don’t overmix!).
- Divide the dough into ten equal portions, each about 90 grams – ¼ cup. Form rustic balls of dough and place them on a cookie sheet or large plate. Freeze for at least 90 minutes and up to 3 months.
- Preheat the oven to 350º F (180º C). Line a large-rimmed baking sheet with parchment paper or a silicone baking mat.
- Place the frozen cookie balls you whisk to bake on the cookie sheet so they’re evenly spaced, about 4 inches apart. I recommend baking one sheet of cookies at a time.
- Bake for 12- 15 minutes, until lightly golden brown around the edges and still soft in the middle. When you remove the cookies from the oven, they will still look doughy, and that is okay; they will continue to set as they cool.
- Cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely. Meanwhile, press a few extra chocolate chip into the tops of the warm cookies. This is optional and only for looks. After 5 minutes of cooling on the baking sheets, transfer the cookies to a wire rack to cool completely.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Instead of butter and cream cheese, use vegan butter and vegan cream cheese. There are many brands available in stores. I usually use Earth Balance Vegan Buttery Sticks and Violife Just Like Cream Cheese Original. Check out my favorite dairy-free substitutes here. Finding a good dairy-free substitute for white chocolate can be challenging. I have tried several brands, and so far, my favorite is King David Vegan Baking Chocolate Melting Bar. It’s important to mention that this dairy-free white chocolate bar contains soy. For a soy-free option, try Milkless Polar Dream White Chocolate Bars.
- Nut-Free: Substitute macadamia nuts with sunflower seeds or omit them altogether.
- Measure the ingredients properly! A kitchen scale is always the best option, in my opinion, but if you don’t have a kitchen scale be sure to use a measuring cup made for dry ingredients (NOT liquid measuring cup), and liquid measuring cup for liquid ingredients. Also, do NOT dip a measuring cup directly into the flour bin or you can compact it and get up to 25% more flour, instead use a spoon to scoop the flour into the measuring cup and then use a knife (straight edged) to level the flour across the measuring cup.
- Don’t over-mix your cookie dough, or you will end up with dense cookies.
- Chill the dough for before baking; this gives the dough a chance to firm up a little and allows them to bake much better.
- For evenly sized cookies (better for baking) use a small spring-loaded ice cream scoop to spoon out the dough.
- Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.
- Bake the cookies until they are JUST golden around the outside. The cookies might still look a little raw in the center, but once they cool, they will be perfect. Let the cookies cool on the baking sheets for just a few minutes, around 2. If you leave the cookies on the baking sheets for too long, they will continue cooking, and they will be hard.
- Add Dried Fruit: Cranberries or cherries can add a nice tartness.
- Switch Up the Nuts: Try pecans or walnuts for a different flavor profile.
- Add a Drizzle: Melt some extra white chocolate and drizzle over the cooled cookies for an extra touch of sweetness.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Leave a Reply