These eggless white chocolate macadamia cookies are crisp-edged, chewy in the center, and inspired by the ones from Subway. Made with aquafaba, they’ve got the same great texture — no eggs needed.
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I first had white chocolate macadamia cookies at Subway, and they quickly became my favorite — even beating out the classic chocolate chip. After that, I’d always grab one whenever we picked up sandwiches.
I hadn’t baked them at home because macadamia nuts are expensive. But when I found a bag of roasted and salted ones on sale at Costco, I decided to give it a shot. I used my crispy eggless chocolate chip cookie recipe, swapped in white chocolate and macadamias, and hoped for the best.
They turned out amazing. My youngest said they were the best cookies I’ve ever made — and I ended up baking two more batches before the macadamias ran out. Aquafaba did the trick again! Trust me and check out the other aquafaba recipes.
Why You'll Love This Recipe?
That flavor combo!
If you’re anything like me, the mix of sweet white chocolate and creamy macadamia nuts feels like what heaven must taste like. It’s rich, buttery, and just the right kind of indulgent.
Totally versatile.
This is a go-to eggless cookie base you can use for all kinds of combos — swap in different nuts, chocolate chips, or dried fruit depending on what you have or what you’re craving.
Tried-and-true egg substitute.
I’ve used aquafaba in this recipe as the egg replacer, and after 17 years of baking eggless cookies, I can say without a doubt — it’s the best, especially for cookies that need to be crisp around the edges but still have that perfect bite.
Ingredients and Substitutions
Check out the photo below to see everything I used — but here are a few key ingredients and notes on possible substitutions:
- Butter: This recipe uses melted butter to help create crisp edges. I’ve made it with both salted and unsalted butter and didn’t notice a big difference. If you’re using salted butter, just reduce the added salt slightly. For a vegan version, plant-based butter works too. I haven’t tested it with oil, so can’t say how that would turn out.
- Granulated Sugar: White sugar is what gives these cookies their crisp texture. Brown sugar holds more moisture, so using it would result in a softer cookie — not what we’re going for here. Plus, the classic Subway-style cookies are pale in color, and white sugar helps keep that look.
- Aquafaba: This is the liquid from canned chickpeas, and yes — it works wonderfully in cookies. It has no flavor, doesn’t affect the taste, and really does the job of binding, just like eggs. If you haven’t tried it yet, this is a great place to start. In my experience, it’s one of the best egg substitutes for cookies, especially when you want a crisp texture.
A full ingredient list with exact amounts can be found in the recipe card below.
How To Make White Chocolate Macadamia Cookies?
Step 1: Granulated sugar is added to melted butter in a mixing bowl, ready to be beaten together until combined.
Step 2: The butter and sugar are creamed until smooth and glossy, forming a rich base for the cookies.
Step 3: Aquafaba and vanilla extract are poured into the creamed mixture to replace eggs and add flavor.
Step 4: The wet mixture is beaten until pale, silky, and fully emulsified.
Step 5: The dry ingredients—flour, baking soda, and salt—are added directly on top of the wet mixture.
Step 6: The dry and wet ingredients are mixed together to form a soft, cohesive cookie dough.
Step 7: White chocolate chips and chopped macadamia nuts are folded into the dough for texture and richness.
Step 8: The finished cookie dough looks thick, creamy, and evenly studded with white chocolate and nuts.
Step 9: Even portions of dough are scooped and arranged neatly on a baking tray, ready for baking.
Step 10: The cookies bake to a light golden color, puffed and perfectly set with soft centers.
Recipe Tips
These cookies bake up slightly thinner, with crisp edges and soft centers. Bake for 11–12 minutes, until the edges start to brown. They’ll look puffed when they come out but will flatten as they cool. Let them rest on the tray for a few minutes, then move them to a wire rack. Stored in an airtight container, the edges stay crisp for about two days before softening. If you want that crunch back, just pop them in the oven for 2–3 minutes.
Recipe FAQs
If you want cookies that are crispy around the edges, a commercially available egg substitutes like Ener-G egg replacer works well. Follow the instructions on the package to get the right ratio of powder and water per egg — it usually gives a reliable result for crisp cookies. In this recipe, I used 6 tablespoons of aquafaba to replace 2 eggs. If you don’t mind a softer cookie, you can use 2–3 tablespoons of plain yogurt or unsweetened applesauce for each egg.
More Eggless Chocolate Chip Cookies Recipes You'll Love
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Recipe
Eggless White Chocolate Macadamia Cookies
Ingredients
PART 1:
- 1 cup butter melted and cooled (See My Notes)
- 1 and ½ cups granulated white sugar
- 6 tablespoons aquafaba (for 2 eggs)
- 1 teaspoon vanilla extract
PART 2:
- 2 and ½ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt (See My Notes)
ADD ONS:
- 1 cup white chocolate chips
- 1 cup macadamia nuts coarsely chopped
Instructions
- Preheat oven to 350F/180C for 15 minutes. Line baking sheet/s with parchment paper or lightly grease with non-stick cooking spray.
- In a large bowl cream together the butter and sugar until light and fluffy. These may take upto 5 minutes.
- To the creamed mixture add the aquafaba and vanilla extract and beat well for about 2-3 minutes. You would actually see how well it creams and emulsifies just like eggs.
- Add the Part 2 dry ingredients into the creamed mixture and beat well one more time. You may even choose to mix it well with a wooden spoon so that you won't overmix accidentally which will result in tougher and and not crispy cookies.
- Now stir in the chocolate chips and macadamia nuts and mix well so that they are evenly distributed throughout the cookie dough.
- Scoop a tablespoon of cookie dough for each cookie and place it on the baking sheet.
- Bake for about 12-15 minutes or until the edges have started to brown. Keep the latter as an indicator as against the time because the time varies oven to oven.
- Remove the baking sheet from the oven and place it on a wire rack for it to cool completely before you can store the cookies in an air-tight container.
My Notes
- This recipe is meant for a crispier cookie, which is why it uses melted butter. The dough will spread more than typical thick, chewy cookie recipes — that’s expected.
- The standard ratio for aquafaba is 3 tablespoons per egg, so this recipe uses 6 tablespoons to replace 2 eggs.
- It's always a good idea to do a test batch before baking the whole tray. I baked 4 cookies first to check how much they spread, how crisp they got, and to get a feel for the right baking time. Around the 12-minute mark, I noticed the bottoms starting to brown, so I pulled them out and let them finish setting on the wire rack.
- I have tried this recipe both at 325F and 350F. The difference I have noticed is while baking at 325F I had to slightly flatten the cookie to help it spread but when baking at 350F it just had to place the scooped dough on the baking sheet and it spread naturally.
- If you use about a tablespoon of dough per cookie, you’ll get more cookies. When I used slightly more than a tablespoon, I ended up with 34 larger cookies.
- Sometimes while the cookies are still warm and cooling on the wire rack I stud in some chocolate chips so that it looks picture perfect. But you have it leave it for a while for the melting chocolate to set before you can store in an airtight container.
Taste & Texture
- These white chocolate macadamia cookies looked and tasted just like the ones I love at Subway. They initially puff up in the oven and when taken out and placed on the wire rack it spreads beautifully, turned crisp around the edges, and stayed a little soft in the center — exactly how I like them.
- My youngest even wanted to call them the perfect eggless chocolate chip cookies.
- After a day or two, they do soften up a bit overall, but you can pop them back in the oven for a couple of minutes to bring the crispness back.
Nandi says
I tried this recipe and it came out very well.