It’s ironic that my favorite cookie comes from a sandwich shop. If you’ve never tried one of Subway’s famous cookies, you haven’t lived. They come in multiple flavors, like chocolate chip and raspberry cheesecake. However, my favorite is their white chocolate and macadamia nut. I love it so much, I’ve made a copycat version of it.
Why you’ll love this Subway cookie recipe
No eggs or butter. For such a buttery cookie, you’d be surprised neither of those ingredients are required. They are perfect for a vegan or dairy free diet! Made in one bowl. No mixers or kitchen gadgets required. Freezer friendly dough. Freeze the dough up to two months in advance! Easily made gluten free. Swap out the flour for a gluten free blend.
What I love about this recipe is that the base works for over five cookie flavors! While the original recipe is for the white chocolate and macadamia nut cookies, you can easily switch it up!
How to make Subway cookies
The Ingredients.
White and Brown Sugar- White sugar keeps the edges crispy, whereas brown sugar keeps the center soft and chewy. Canola oil- Either canola oil or vegetable oil, as they are neutral tasting. If you’d like to use butter or vegan butter, you are free to use that too. Milk of choice- Any milk of choice will work, like almond, soy, or any other milk. Vanilla Extract- A must for good cookie or dessert recipe! I love how it gives the cookies a subtle vanilla flavor. All Purpose Flour- Sift your flour before using it, to ensure no clumps remain. I used gluten free all purpose flour, to keep it gluten free. Baking Powder and Baking Soda- Leavens out the cookies, gives them a little rise, and allows them to spread well. Salt- Brings out the sweetness of the cookies. White Chocolate Chips- Use good quality white chocolate chips, as sometimes they can be a little waxy. Macadamia Nuts- Adds some crunch and pairs beautifully with the white chocolate. Roughly chop the nuts, to mix well into the cookie dough.
The Instructions.
Make the dough: Start by mixing your sugars, oil, milk, and vanilla extract, until combined and glossy. Add in your dry ingredients and mix until well combined. Using a rubber spatula, fold through your white chocolate chips and macadamia nuts. Refrigerate the dough: Cover the cookie dough and refrigerate for 1 hour Bake the cookies: Bake the cookies for 10-12 minutes, or until the edges are just firm to touch. Cool and enjoy: Remove from the oven and let cool on the baking sheet for 10 minutes, before carefully transferring to a wire rack to cool completely.
Can I freeze the cookie dough?
Yes, you can freeze the raw cookie dough and bake it at a later time. Once you’ve prepared your cookie dough, form a large ball, and cover it completely with plastic wrap. Place it in the freezer for up to 2 months. When ready to bake with it, let it sit at room temperature until chilled, but durable.
Subway cookie calories
There are between 186 to 232 calories in each subway cookie, depending on the flavor.
Expert tips for success
Do not over-bake the cookies, as you want them to have the slightly crisp edges and gooey centers. You must refrigerate the dough, otherwise, your cookies will be flat and spread considerably. Reserve some white chocolate chips to top the cookies with, for aesthetic purposes. Be careful when transferring the cookies to the cooling rack, as they will be very fragile.
Flavor variations
For the following flavors, swap out the white chocolate chips and macadamia nuts and instead, make the following changes-
Chocolate chip– Add 1 cup of chocolate chips. Oatmeal raisin– Fold through 1/4 cup of rolled oats and 1/2 cup raisins. Raspberry cheesecake– Add 1/2 cup fresh raspberries and 1/4 cup of softened cream cheese. Double chocolate chip– Add 1/2 cup of cocoa powder and 1 cup of chocolate and white chocolate chips. Peanut butter– Make these peanut butter cookies.
Storing and freezing instructions
To store: Leftover cookies will keep at room temperature, in a sealed container, for up to 2 weeks. You can also refrigerate them to keep them longer. To freeze: Cookies are freezer friendly and can be stored in the freezer, for up to 6 months. I like using a ziplock bag or a shallow container.
More cookie recipes to try
Levain cookies Vegan chocolate chip cookies Marshmallow cookies Cashew butter cookies
