Skip to Content

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.

Hand Holding A White Chocolate Cookie

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?

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.

More Vegan Cookie Recipes:

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.

Butter, Sugar And Flax Seeds In A Glass Bowl

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.

A Ball Of Eggless Cookie Dough

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.


What else can I use as a cookie mix-in?

If you’re not satisfied with just white chocolate chips in your cookies, try pairing them with one of the following to take things to the next level:

-Dark chocolate chips or chunks (or vegan milk chocolate)
-Macadamia nuts
-Chopped pretzels
-Lemon or orange zest
-Dried cranberries
-Freeze-dried raspberries
-Almond flakes or chunks

Where can I find dairy-free white chocolate chips?

Vegan white chocolate is a relatively new thing, at least here in the UK, so there aren’t tonnes of options that I know of. If you can’t get your hands on white chocolate chips, you can always just use a bar and cut it into chunks like I did. I’ve listed some of my favourites for you below:
Sainsbury’s free from white choc chips
Sansbury’s free from white choc bar
Tesco free from white chocolate bar
Plamil So Free white chocolate bar

Check out my vegan chocolate post for more.

How should vegan white chocolate cookies be stored?

Store in an airtight container at room temperature or in the fridge for up to 5 days.

Can I freeze them?

Yes! Just wrap them up tightly in plastic wrap and freeze for up to 2 months. When you’re ready to eat them, leave at room temperature on a plate until thawed.

The dough can also be frozen and thawed before baking.

Pinterest pin with image of a pile of 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

A pile of vegan white chocolate cookies
5 from 6 votes

Vegan White Chocolate Cookies

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

Course Dessert
Cuisine vegan
Keyword vegan white chocolate cookies
Prep Time 10 minutes
Cook Time 12 minutes
Servings 12 Very large cookies
Calories 330 kcal


  • 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)


  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 form 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 is at least 3-4 inches between them. The cookies will spread out in the oven so you don't want them to stick together!

  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.

BakedByClo is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to This site may contain some of these links to & other affiliate programs. If you make a purchase through one of those links, BakedByClo will receive a small commission from the purchase at no additional cost to you.

Vegan Oreo Cupcakes Thumbnail Image
← Previous
Vegan Oreo Cupcakes
stack of 5 Chocolate Crinkle Cookies
Next →
Vegan Chocolate Crinkle Cookies
Recipe Rating


Sunday 19th of February 2023

Hi baked these today but halved the recipe so just made 6 large cookies. Very yummy


Sunday 19th of February 2023

Glad you enjoyed them! Thanks for letting me know :)

Leila Prescott

Sunday 30th of August 2020

Great recipe! Went down a total treat for my boyfriends birthday and even froze a batch to bring along to a small family gathering today and they seemed to have baked up a treat second time round too 🥰


Sunday 30th of August 2020

That's great to know Leila, thanks! :) Glad you enjoyed them xox


Monday 6th of July 2020

Would not using the same amount of sugar in the recipe (less than called for) cause them not to spread? I used less sugar as I try to consume less and my cookies don’t seem to spread.


Tuesday 7th of July 2020

Hi, Thankyou for getting back :) ok that’s great to know! So if I were to use the amount of brown sugar you suggest but maybe used less of the white sugar, do you think it would still spread properly?


Monday 27th of April 2020

Made these with vegan dark chocolate, we ate them all lol but wanted to know for storage purposes when I make another batch, will the air tight container keep them soft and chewy?


Monday 27th of April 2020

Yes, I sometimes wrap them up in foil too and they always stay nice and chewy either way! :)


Saturday 28th of March 2020

These deliver on their promise of being soft and chewy; they totally nailed it! Ours were also slightly crispy on the edge which may have been from our oven which sometimes runs a little hot(?), though we loved that bit of crisp too. We will definitely bookmark this recipe as a go-to, thank you!!


Saturday 28th of March 2020

Thank you so much Tess! Really happy you liked them :)

Privacy Policy