Lemon Macadamia White Chocolate Cookies

Chewy macadamia white chocolate cookies are taken up a notch with zesty lemon - the cookie you know and love made even better! These little citrus cookies by blogger Sugared and Stirred are quick, easy, and perfect for Spring!

Prep Time

20 minutes

Bake Time

6-8 minutes

Yields

24 Cookies

Meet the Chef: @sugaredandstirred

Rachael is a home baker who creates dairy-free, treats. As a sweets lover, she believes we shouldn’t have to give up everything we love in pursuit of wellness. That’s why she creates delicious and approachable desserts that you can enjoy. Because, let’s face it, sometimes you just need a giant slice of frosted cake

Ingredients


  • 1/2 cup (1 stick) vegan butter, softened 
  • Florida Crystals® Regenerative Organic Raw Cane Sugar 1/2 cup 
  • Florida Crystals® Regenerative Organic Light Brown Sugar 1/4 cup
  • 1 large egg
  • 1 large egg yolk
  • 1/2 tsp lemon extract
  • 1/2 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 Tbsp fresh lemon zest (about 4 large lemons)
  • 1 cup dairy-free white chocolate chips
  • 1 cup macadamia nut halves (raw or roasted/salted)

Instructions

Step 1

Preheat your oven to 350°F and line a baking sheet with parchment paper.

Step 2

In a large bowl, use a hand mixer to beat together the vegan butter and sugars until fluffy. Beat in the egg and egg yolk and then the lemon and vanilla extracts. Set aside.


Step 3

In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.

Step 4

Add the dry ingredients to the wet ingredients and use a large wooden spoon or spatula to gently mix until nearly combined - a few flour streaks are okay.

Step 5

Gently stir in the lemon zest, 3/4 cup of the white chocolate chips, and the macadamia nuts.

Step 6

Scoop dough balls 1.5 Tbsp in size and bake eight at a time on a parchment-lined baking sheet.

Step 7

Bake at 350°F for 6-8 minutes or until cookies no longer look wet in the center (they will be light in color but still done). For extra chewy cookies, take the cookies out while the centers are still slightly wet- looking.

Step 8

Immediately top each cookie with a few more white chocolate chips, using the remaining 1/4 cup of chips.

Step 9

Allow cookies to cool for 2 minutes on the baking sheet before moving to a cooling rack.

Step 10

Continue baking dough balls until all cookies are baked, making sure your baking sheet is cooled to room temperature between each batch.

Chef's Tip

Store cookie leftovers in an airtight container at room temperature.
For extra round cookies, use the back of a spoon to gently shape each cookie immediately after pulling them out of the oven. And then immediately top each cookie with a few white chocolate chips.

YOU CAN ALSO TRULY NOTICE A DIFFERENCE IN THE BAKED GOODS WHEN CHOOSING FLORIDA CRYSTALS® VS. ANOTHER BRAND.

- THE BANANA DIARIES, BRAND PARTNER

CLOSE
Download Recipe Calendar

Sign-up to receive a recipe calendar along with baking tips, giveaways, discounts, special offers, and more.

This question is for testing whether or not you are a human visitor and to prevent automated spam submissions.