White Chocolate Macadamia Cookies and London Fogs <3

Happy Sunday, darlings! I have spent the better part of my day so far between the kitchen and the couch, catching up on podcasts, and being a little lazy.

The past week has been busy, crazy, and also wonderful. It started off a little stressful for various reasons, but by Tuesday all was well in the world when M came to visit. With my early Christmas present. Which was a Kitchenaid Stand Mixer. I seriously died, guys. I have gone through so many hand mixers over the years, it’s ridiculous. But they have always been the most convenient since I have to be transient when baking in the occasional commercial facility if they don’t have their own mixers, plus I haven’t always had the counter space. However, as I get more and more serious about my baking endeavours, working without one gets more exhausting. It doesn’t take material objects to win me over, but I feel like the luckiest thing ever.

my new baby!
my new baby!

So, in display of my gratitude, I promised M cookies, and his favourite before going vegan happen to be white chocolate macadamia nut. Which works perfectly, because I just got some white chocolate chips in the mail from Food Fight Grocery! Here is the recipe I used to create these babes:


1 cup vegan margarine
1/2 cup brown sugar
1 cup cane sugar
1 tsp vanilla extract
3 “egg” equivalents (I find Ener-g or Celimix egg replacers work wonderfully, though I often make my own)
2 1/4 cups unbleached all purpose flour
1 tsp baking soda
1 cup white chocolate chips
1 cup chopped macadamia nuts

-Preheat oven to 375 and prepare two cookie sheets (this recipe makes roughly 2 dozen cookies)
-Prepare egg replacer until foamy, frothy, and thick, and set aside!
-In mixer or by hand, cream together margarine, sugar, vanilla, and egg replacer until thoroughly combined. Slowly add flour and baking soda until you have a smooth dough.
-Roll into balls, place on cookie sheet, and press down just slightly (I like my cookies to spread a little bit as opposed to fluffy, if that makes sense)!
-Bake for 10 minutes, or until they become golden. These are best enjoyed alongside a cup of tea!


Speaking of tea, I also discovered a new favourite kind of bagged teas when I was at the Italian supermarket and craving some Earl Grey! As I write this blog post, I am enjoying a beverage where I have combined this Earl Grey with my white chocolate chips. In a small pot, have combined 2 cups of vanilla soy milk, 2 tbsp of white chocolate chips, and an Earl Grey tea bag! On medium heat, I have brought it to a boil and whisked as the chocolate melts and the Earl Grey gets a chance to steep. Then I let it simmer on low for a minute, and poured it into my favourite mug.

So delightful. I can’t decide whether to call it a White Chocolate London Fog, or Earl Grey White Hot Chocolate, because it’s kind of both! What do you guys think?!

4 Comments Add yours

  1. Yum! Both sound amazing! I have to try

  2. Laura says:

    I’m adding these cookies to my recipe list and making that tea tonight! Both look delicious!

    1. thecozyvegan says:

      Yum! You better 🙂

  3. veganismz says:

    I am going to need this tea after the day I am having!!

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