Dairy Free Macadamia Nut Cookies

These incredible dairy free macadamia nut cookies will be your new favorite treat! Soft, thick and perfectly chewy, they’re loaded with buttery macadamia nuts and rich dairy free white chocolate chips. And the best part? There’s no mixer involved. Soy free. 

Dairy Free Macadamia Nut Cookies on a beige surface.

Cookie lovers, this one’s for you!

Meet these incredible dairy free white chocolate macadamia nut cookies.

And oooo baby are they good. Here’s why:

  • They feature the perfect soft, thick and chewy texture.
  • Oodles of buttery macadamia nuts + creamy white chocolate chips.
  • And that ultimate sweet and salty combo if you use roasted nuts.

Did I mention that they come together in just two bowls and there’s no mixer needed? 

Yep, you’re going to want to fire up those ovens ASAP. 

Cookie ingredients in small bowls and then cookie batter in a mixing bowl.

Tips & Tricks

  1. First things first. When measuring out your flour, fluff it in the container then scoop into your measuring cup with a spoon and level off. Don’t dunk the cup straight into the bag as you’ll likely use too much.
  2. I personally use unrefined virgin coconut oil in these cookies and don’t think you can taste coconut in the final product. But, if this is something that concerns you, use refined coconut oil instead (which is more neutral in flavor).
  3. I have not tested these with dairy free butter (melted and cooled as well), but I think it should work just fine in place of the coconut oil if you want to go that route.
  4. Be sure to chop your macadamia nuts fairly well – i.e. you don’t want any massive hunks. This not only helps distribute the nuts better in the cookies but also keeps them nicely shaped.
  5. After chilling, the cookie dough should be slightly hard to scoop but not overly so. If you find that it’s just too hard, let the bowl sit at room temperature to soften slightly.
  6. And finally, these cookies are slightly thick and puffy as written. If you like your cookies a bit thinner, you can gently press the tops with the back of a spoon after you remove them from the oven.

Cookie dough balls on a white plate.

Dairy Free White Chocolate Chips

While there are several different brands of dairy free white chocolate chips, I’ve found they are not all created equal.

Here are my personal opinions on some different options:

  • Great Value Organic White Baking Chips (Walmart brand) – These white baking chips were probably our favorite overall. They’re full sized chips, free from eight major allergens and melt well in cookies. 
  • Enjoy Life White Baking Mini Chips – The Enjoy Life Brand is hands down my favorite for baking chocolate. These were our second favorite only because they are mini chips and not full size. I’d recommend using a little under ¾ cup in these cookies (the full ¾ cup was just a bit too much). 
  • Pascha Organic Vegan White Baking Chips – We did NOT like these. The taste was off and something about them gave the cookie batter a strange texture – it was almost slimy. We actually threw out the entire batch of cookies because of the taste.  

A plate filled with Dairy Free White Chocolate Macadamia Nut Cookies.

How To Store

Counter: Let the cookies cool completely then transfer to an airtight container. They’ll keep at room temperature for about 5 days.

Freezer: You can also store the cookies in an airtight container in the freezer for up to 3 months.

Alternatively, you can freeze the cookie dough to bake off at a later time.

To do this, scoop the dough balls and place on a parchment lined baking sheet (they can be close together), then transfer to your freezer. Once hard, add the balls to a freezer safe baggie or container, then keep in the freezer until ready to enjoy.

Bake straight from the freezer, adding 1 to 2 minutes to the cook time (but keep an eye on them as you may not need to add any time at all).

Dairy Free Macadamia Cookies on a beige surface with one pulled apart in half.

Additional Dairy Free Cookies You Might Enjoy:

Did you make this recipe? Rate and review it down below! I’d love to hear from you.

Dairy Free Macadamia Nut Cookies on a beige surface.

Dairy Free Macadamia Nut Cookies

Yield: about 20 to 22 cookies
Prep Time: 20 minutes
Additional Time: 35 minutes
Cook Time: 10 minutes
Total Time: 1 hour 5 minutes

These incredible dairy free macadamia nut cookies will be your new favorite treat! Soft, thick and perfectly chewy, they’re loaded with buttery macadamia nuts and rich dairy free white chocolate chips. And the best part? There’s no mixer involved.


  • 1 ¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon fine sea salt
  • ½ cup pure cane sugar (or granulated sugar)
  • ¼ cup coconut sugar (or lightly packed brown sugar)
  • ⅓ cup melted coconut oil, cooled slightly*   
  • 1 large egg
  • 1 ½ teaspoons vanilla extract
  • ¾ cup dairy free white chocolate chips**       
  • ¾ cup chopped macadamia nuts***


  1. In a medium bowl, whisk together the flour, baking soda and salt.
  2. In a large bowl, whisk together the cane sugar, coconut sugar, coconut oil, egg and vanilla for about 30 seconds.
  3. Slowly add in the flour mixture and mix until just incorporated (this will take a bit of arm power). Fold in the white chocolate chips and macadamia nuts.
  4. Transfer the bowl to the refrigerator and chill for 30 to 45 minutes, until the dough is well chilled but not so hard that you can’t scoop it. {For me, this is right around 35 minutes, but it can vary based on your fridge and even the mixing bowl you’re using.}
  5. Toward the end of the chill time, preheat the oven to 350ºF. Line a large baking sheet with parchment paper.
  6. Scoop about 1 ½ to 2 tablespoons of the chilled dough (I use my large cookie scoop) and drop on the prepared baking sheet about 2 to 3 inches apart. 
  7. Bake for about 10 to 12 minutes, until lightly browned and the edges are set (don’t over bake these - the centers may look slightly underdone when you pull them out). 
  8. Let the cookies cool on the baking sheet for about 10 minutes, then remove to a wire rack to cool completely.


*Melt some coconut oil first and then measure out the correct amount. Additionally, be sure to let the coconut oil cool for about 5 minutes before using (otherwise you may scramble the egg).

**See the post above for info about different brands of dairy free white chocolate chips.

***You can use either raw or roasted salted macadamia nuts. Personally, I use the roasted salted kind - they add awesome flavor to the cookies.

To keep these soy free - be sure to check the ingredients on your chocolate chips and macadamia nuts.

Nutrition Information:
Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 164Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 11mgSodium: 99mgCarbohydrates: 18gFiber: 1gSugar: 11gProtein: 2g

Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.