Name: Vegan White Chocolate Macadamia Styled Cookies —Costco Copycat (Gluten, Soy, Nut Free)
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Ingredients: 1 cup + 1 tbsp (240 g) vegan butter, softened; ½ cup + 2 tbsp packed light brown sugar; 2 tbsp packed dark brown sugar; 3 tbsp granulated sugar; 2–4 tsp homemade inverted sugar (or corn syrup; 2 tsp for firmer edges, 4 tsp for chewy); 2 tsp potato protein dissolved in 8 tsp water; 5 tsp Amoretti Vegan Vanilla Butter Extract; 1 tsp Amoretti Brown Sugar Extract; 1 tsp Amoretti Macadamia Flavoring; 2 cups (240 g) gluten-free oat flour; ⅔ cup (80 g) tapioca starch; 2 tbsp (14 g) potato starch; 2 tbsp (16 g) cornstarch; 1 tsp xanthan gum; 1 tsp baking soda; ¼ tsp baking powder; ½ tsp salt; 1 cup enjoy life white chocolate chips melted into chunks (about 1 cm pieces; I use this mold)

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A Chewy, Allergen-Friendly Classic Reinvented

I love these vegan white chocolate macadamia cookies because they bring together creamy non-dairy white chocolate, rich flavor, and a tender, chewy center — all while staying vegan, nut free, gluten-free, and soy free! They’re inspired by the classic white-chocolate macadamia cookie, but my version swaps out dairy, eggs, gluten, and nuts — yet keeps the warm, bakery-style texture and cozy aroma like Costcos Macadamia Cookies.

Every bite is soft and chewy in the center, with slightly crisp edges that give way to pockets of melty white chocolate.

Many people bake this style of cookie to evoke that “bakery magic at home” feeling. Because it’s vegan and top 9 allergen-free, it’s perfect for sharing with friends, family, or anyone who normally has to skip the classics.

A Bit of History (Where This Cookie Comes From)

The combination of white chocolate and macadamia nuts in cookies first gained wide popularity in the 1980s. According to one credible source, Blue Chip Cookie Company (est. 1983) claims to have invented the white-chocolate macadamia cookie. (cooking.stackexchange.com)

Soon after, the flavor pairing became even more widespread, including via other big names such as Mrs. Fields’ Original Cookies, helping to cement the cookie as a gourmet favorite. (cooking.stackexchange.com)

Over time, the cookie became a go-to for those wanting indulgence with a touch of elegance — the smooth sweetness of white chocolate paired with buttery richness. (kingarthurbaking.com)

In recent years, vegan and gluten-free bakers have reimagined the classic to fit dietary needs, proving that with careful ingredient swaps and technique, you don’t lose that beloved texture or flavor. (vegantreatsblogger.com)

Ingredients (Top 9 Allergen-Free, No Nuts)

Vegan butter (or firm plant-based margarine)
Brown sugar (light or dark)
Granulated sugar
Inverted sugar or corn syrup (for chewiness)
Potato protein dissolved in water (acts like a binder / egg substitute)
Vanilla extract, or other flavor extracts like brown sugar or buttery flavors
Gluten-free flour base (e.g., oat flour)
Tapioca starch
Potato starch or cornstarch
Xanthan gum
Baking soda and/or a small amount of baking powder
Salt
Dairy-free / vegan white chocolate chunks or chips

How to Make These Cookies

Start by combining all the dry ingredients in a bowl: your gluten-free flour base, tapioca and potato (or cornstarch) starches, xanthan gum, baking soda, baking powder, and salt. Mix thoroughly to ensure even distribution, then set the bowl aside.

In a separate large bowl, cream together the vegan butter with both the brown and granulated sugars until light and fluffy. This step incorporates air into the dough and gives your cookies that soft, tender texture. Once the butter and sugars are ready, mix in the wet binders: the inverted sugar (or corn syrup), dissolved potato protein, and vanilla or other extracts. Stir until smooth and well combined.

Gradually add the dry ingredient mixture to the wet mixture, mixing on low just until the dough comes together. Avoid over-mixing, as this can make the cookies tough. Once combined, fold in the dairy-free white chocolate chunks, distributing them evenly throughout the dough.

Scoop the dough into balls roughly 2.5–3 tablespoons each for large, bakery-style cookies, and place them on a prepared baking sheet. Chill the dough for at least two hours, or ideally overnight. Chilling is key for proper spread, chewiness, and texture.

When ready to bake, preheat the oven to 350 °F (177 °C). Arrange the dough balls spaced apart on a parchment-lined baking sheet. Bake for 10–12 minutes, until edges are golden but the centers still appear slightly underdone. Let the cookies cool on the pan for about 10 minutes before transferring them to a wire rack. This allows the cookies to set perfectly, giving chewy centers and slightly crisp edges.

FAQ — Common Questions

What if I don’t have inverted sugar or corn syrup?
You can skip it — the cookies will still work, though slightly less chewy. Chilling the dough longer and baking slightly shorter can help.

Is chilling really necessary?
Yes — chilling controls spread and improves texture. Skipping it may result in flatter, greasier cookies.

Can I make smaller cookies?
Yes — adjust scoop size and shorten baking time slightly to prevent overbaking.

Do these cookies freeze well?
Yes. Freeze unbaked dough balls or baked cookies. Bake from frozen with a minute or two extra baking time.

Can I substitute the gluten-free flour mix with all-purpose flour?
Yes — but skip or reduce xanthan gum. Texture may differ slightly.

Why do my cookies sometimes turn out too gooey or flat?
Too much liquid, insufficient chilling, warm baking sheets, or low oven temperature are common causes. Measuring carefully and chilling dough usually fixes this.

Wrapping Up: Why You’ll Love This Recipe

These cookies bring nostalgic bakery-style flavor while staying fully top 9 allergen-free. They’re vegan, gluten-free, and chewy, with melty pockets of dairy-free white chocolate. Flexible flavor extracts let you personalize them, while the chewy centers and slightly crisp edges satisfy any cookie craving. Perfect for sharing or enjoying yourself, these cookies deliver the cozy aroma and indulgent texture of a bakery treat — without any allergens or compromise.