Eggless White Chocolate Macadamia Cookies

White chocolate and macadamia nuts are one of my favorite sweet combinations.

Today I want to show you how to bake soft, chewy eggless white chocolate macadamia cookies right in your own kitchen.

Many traditional cookie recipes rely on eggs for moisture and structure. I made this version completely eggless, so anyone who avoids eggs or has an allergy can still enjoy a fresh batch of bakery style cookies.

Toasting the nuts before adding them to the dough brings out a rich flavor that pairs nicely with the sweet white chocolate.

The dough comes together quickly and only needs a short chill before baking. I think you are going to love how easy these are to make.

Why You’ll Love It

Incredible Chewy Centers – The secret touch of cornstarch creates an ultra-soft center that stays tender for days.

Extra Nutty Crunch – Toasting the macadamia nuts in a skillet unlocks a rich, buttery crunch in every single bite.

Rich Caramel Notes – Packed brown sugar adds a deep caramel sweetness that pairs wonderfully with the sweet white chocolate.

Thick Bakery Style – Chilling the dough keeps these cookies delightfully thick instead of spreading flat on the pan.

Ingredient List

• 3/4 cup Macadamia Nuts, Roughly Chopped
• 1/2 cup Unsalted Butter, Softened
• 2/3 cup Brown Sugar, Packed
• 1/4 cup Granulated Sugar
• 3 tbsp Milk
• 1 1/2 tsp Vanilla Extract
• 1 1/3 cups All-Purpose Flour
• 1 tsp Cornstarch
• 1/2 tsp Baking Soda
• 1/2 tsp Salt
• 1 cup White Chocolate Chips

Directions

Step 1

Toast the macadamia nuts in a dry skillet over medium-low heat for 4-5 minutes, stirring often, until golden and fragrant. Transfer to a plate and let them cool.

Step 2

In a large bowl, beat the butter, brown sugar and granulated sugar with a mixer on medium speed for 2 minutes, until light and fluffy. Beat in the milk and vanilla until combined.

Step 3

In a separate bowl, whisk together the flour, cornstarch, baking soda and salt. Add to the butter mixture and mix on low just until combined.

Fold in the white chocolate chips and toasted macadamia nuts with a spatula.

Step 4

Cover and chill the dough for 30 minutes so the cookies bake up thick and chewy. Near the end, preheat the oven to 350°F and line two baking sheets with parchment paper.

Step 5

Scoop the dough into 2 tbsp mounds and place them 2 inches apart on the prepared baking sheets.

Step 6

Bake for 10-12 minutes, until the edges are golden and the centers look pale and slightly underdone. They will continue to set as they cool.

Step 7

Cool on the baking sheet for 10 minutes, then transfer to a wire rack. Makes about 16 cookies.

Tips

Let the Toasted Nuts Cool Completely

From my experience, you should never toss warm macadamia nuts straight into your prepared dough.

If the nuts are still warm, they will melt the butter and start dissolving the white chocolate chips right away.

Let them sit on a flat plate until they are completely cool to the touch before folding them in.

Bring the Milk to Room Temperature

Since this is an eggless recipe, the milk acts as your main source of liquid to blend the sugars and butter.

If you use cold milk straight from the fridge, it will cause the softened butter to seize up and curdle.

I recommend letting the milk sit on the counter for about twenty minutes so it mixes into a smooth batter.

Never Skip the Cornstarch

You will get the best results if you keep the cornstarch in the dry mix.

Eggs usually give cookies their chew, so without them, cookies can easily turn out dry or crumbly.

The cornstarch softens the flour proteins and locks in moisture, giving you that soft, bakery-style center.

Try These Next

• Eggless Bakery Chocolate Chip Cookies
• Eggless Oatmeal Raisin Cookies
• Eggless Peanut Butter Cookies
• Eggless Snickerdoodle Cookies
• Eggless Soft & Chewy Sugar Cookies

Questions You Might Have

Can I use pre-roasted or salted macadamia nuts?

Yes, you can use roasted macadamia nuts and simply skip the toasting step so they do not become too dark.

If your nuts are already salted, reduce the added salt in the recipe to one-quarter teaspoon so the cookies stay nicely balanced.