Vegan White Chocolate Cookies

These vegan white chocolate cookies are soft, chewy and crinkly, just like the bakery kind! They have a slight hint of vanilla, are packed with white chocolate chips, and go perfectly with a cup of tea or hot chocolate.

After making my double chocolate chip cookies earlier this year, I promised myself I’d also make a batch of white chocolate chip cookies.

Because who can say no to some bakery-style white chocolate cookies? I don’t know about you but the crinkly, super soft and chewy type of cookies have always been my favourite.

Especially the ones with white chocolate chips in them. Subway white chocolate macadamia nut cookies, anyone? OMG.

Want More Vegan White Chocolate Recipes?

• White chocolate and ginger torte
• White chocolate cheesecake
• 4 ingredient white chocolate orange truffles
• Raspberry white chocolate scones

Sadly, I’ve yet to find a good chewy cookie that’s ready-made and free from animal products.

With all of the delicious vegan options that are emerging in the supermarkets and restaurants these days, nobody has thought to make some plain old vegan white chocolate cookies. At least, I haven’t ever seen them anyway.

So, no one asked, but I’m here to save the day.

Use brown sugar for ultra chewy cookies

This recipe is quite similar to my recipe for double chocolate cookies recipe but I made a few slight changes to make sure they tasted perfect.

First, I switched out the cocoa powder for more self-raising flour. I use self-raising flour in my cookies to help them spread out when they bake. As they rise in the oven and fall when removed from the heat, your cookies become soft in the middle, and slightly crispy and chewy on the outsides.

Next, I added some vanilla extract. This was simply to add back a little of the flavour that gets taken away when you remove the cocoa powder.

I also slightly altered the ratio of caster sugar to soft brown sugar. You do need both types of sugar for the crispy-to-chewy balance, but this time I used slightly less caster sugar and a bit more brown sugar.

This helped to make them super chewy and flavourful while still keeping the ever-so-slightly crispy edge. Personally, I think I nailed it!

And of course, I removed the dark chocolate chunks. You can obviously add dark chocolate chunks to this recipe if you want to (I’m sure it would taste absolutely fabulous) but I decided to just stick to white for now.

How To Make Vegan White Chocolate Cookies

Step 1:

The first step, as always, is to preheat your oven and prepare some baking trays to bake your cookies on.

Set your oven to 180°C/350°F (160°C/325°F if using a fan or convection oven). You’ll also need to line or lightly grease 1 or 2 baking trays.

The recipe makes 12 cookies but they will spread quite a bit as they bake. So you’ll only manage to fit 4-6 cookies on each tray, depending on how large or small the trays are.

Step 2:

Next, prepare your flax “egg”, by mixing 1 tablespoon of ground flax seeds with 1 tablespoon of water.

Set it aside for 5 minutes or so- it should become thick and gloopy. This will act as your binder and prevent the cookies from becoming crumbly.

Step 3:

Cream together 200g of vegan margarine (3/4 cup + 1 tablespoon), 150g of caster sugar (3/4 cup) and 100g of soft brown sugar (1/2 cup).

Mix it all together until the sugar is fully dissolved into the margarine.

Step 4:

Add in 1 teaspoon of vanilla extract and the flax “egg” that you made earlier, and stir until smooth.

Step 5:

Next, add in 320g of self-raising flour (2+1/2 cups).

Stir it in using your spoon then when it starts to stick together, use your hands to form a dough.

The texture of the dough may vary depending on which brand of vegan margarine you use. If it’s too wet, add some more flour, and if it’s too dry, add a splash of plant-based milk.

Step 6:

Now add in 150g of white chocolate chips or chunks (around 1 cup) and use your hands to gently knead them into the dough.

Step 7:

Divide your dough into 12 equal pieces and roll each piece into a ball. Place the balls onto your baking trays, leaving around 3-4 inches of space between them, and ever-so-slightly flatten the balls using your fingers.

Bake for 12 minutes and leave them on the tray until they are completely cold.

They might seem a little wobbly or appear under-cooked when you remove them from the oven but they will firm up as they cool. Resist the urge to keep baking them because you’ll end up with hard and crunchy cookies instead.

FAQ

More Vegan Cookie Recipes:

• Peanut butter cookies
• Double chocolate chip cookies
• Rainbow cookies
• “Milk” chocolate chip cookies
• Scottish shortbread
• See also: 19 best vegan cookies

I hope you enjoy these vegan white chocolate cookies. If you try them yourself, please let me know how it goes by leaving a comment or rating below. Happy baking! xo

5 from 6 votes

Print

Vegan White Chocolate Cookies

Soft and chewy bakery-style cookies with dairy-free white chocolate chips throughout.

Course Dessert

Cuisine vegan

Keyword vegan white chocolate cookies

Prep Time 10 minutes

Cook Time 12 minutes

Total Time 22 minutes

Servings 12 Very large cookies

Calories 330 kcal

Ingredients

• 1 Tablespoon Ground flax seeds + 1 tablespoon of water
• 200 g Vegan margarine (¾ cup + 1 tablespoon)
• 150 g Caster sugar (¾ cup)
• 100 g Soft brown sugar (½ packed cup)
• 1 Teaspoon Vanilla extract
• 320 g Self-raising flour (2 + ½ cups)
• 150 g Vegan white chocolate chips or chunks (1 cup)

Instructions

1. Preheat your oven to 180°C/350°F (160°C/ 325°F if using fan or convection oven) and line or lightly grease 1-2 large baking trays.

2. Mix the flax seeds with the water and set it aside for a few minutes to thicken.

3. In a large bowl, cream together the vegan margarine, caster sugar and brown sugar. Add the vanilla and the flax seed mixture and stir again.

4. Add in the self-raising flour and stir until everything starts to come together. Then use your hands to press it into a dough.*

5. Add the chocolate chips and fold them into the dough.

6. Divide the dough into 12 equal pieces and roll them into balls. Place the dough balls onto your baking tray and ever-so-slightly flatten them using your fingers, making sure there are at least 3-4 inches between them. The cookies will spread out quite a lot in the oven.

7. Bake the cookies for 10-12 minutes until they are just starting to turn slightly golden at the edges. They might look a bit wobbly when they first come out but they will become chewy and firm when they cool down. Don't bake them for any longer otherwise the cookies will become hard and crispy.

8. Leave cookies to cool completely before removing them from the tray.

Recipe Video

Recipe Notes

• *If the dough is too dry, add a splash of plant-based milk. If it’s too wet, add a little more self-raising flour.
• Vegan white chocolate cookies can be stored at room temperature in an airtight container for up to 5 days.

Nutrition Facts

Vegan White Chocolate Cookies

Amount Per Serving (1 cookie)

Calories 330 Calories from Fat 135

% Daily Value*

Fat 15g23%

Sodium 170mg7%

Carbohydrates 45g15%

Fiber 1g4%

Sugar 25g28%

Protein 3g6%

* All values are an estimate only and will vary depending on the food brands used.