I don’t know what it’s like in your neck of the woods, but around these parts, white chocolate chips (that are also free of dairy) are pretty scarce. So when I do manage to get my hands on some, I make sure to use them wisely.
In my pre-vegan days, I loved the cookies from Subway. Especially the ones with white chocolate and macadamia nuts. I decided to recreate them, with a twist. A touch of banana, which I felt would complimented the richness of the nuts and chips… I think they may have turned out better than the one’s I remember! Rich, creamy, and sweet, with the perfect balance of softness and chew. Definitely best enjoyed with a tall, cold, glass of your favorite milk… or coffee, whatever is your thing 🙂
White Chocolate Macadamia Nut Cookies
1 1/2 cups All-Purpose Flour
2 tbsp Cornstarch
1/2 tsp Baking Soda
1/2 cup Margarine
1 cup Brown Sugar
1/3 cup Pureed Banana
1 tsp Apple Cider Vinegar
1 tsp Vanilla Extract
3/4 cup White Chocolate Chips (dairy-free)
3/4 cup Chopped Macadamia Nuts
Preheat oven to 375°F and prepare cookie sheets.
Stir together the flour, cornstarch, and baking soda. Set aside.
Cream the margarine and sugar until fluffy. Beat in the banana. Add the vinegar and vanilla, and beat until thoroughly combined.
Beat in the flour mixture, in two additions.
Stir in chocolate chips and nuts.
Using a tablespoon to measure, drop dough onto cookie sheets and flatten slightly.
Bake for 8 -10 minutes, until golden. Allow cookies to cool on sheet for about 1 minute, before transferring to rack.
Makes approximately 2 1/2 dozen.