hand holding a bitten toffee chocolate chip cookie

Vegan toffee chocolate chip cookies

A classic chocolate chip cookie recipe with a salty, sticky toffee twist.

Course Dessert
Cuisine American
Keyword salted toffee chocolate chip cookies
Prep Time 10 minutes
Cook Time 16 minutes
Chilling time 30 minutes
Total Time 26 minutes
Servings 20 cookies
Calories 150 kcal


For the cookies

  • 1 Tablespoon Ground flaxseeds
  • 120 g Vegan butter (1/2 cup)
  • 100 g Dark brown sugar (1/2 cup, packed)
  • 50 g Caster sugar (1/4 cup)
  • 1 Teaspoon Vanilla
  • 215 g Plain flour (1 3/4 cup)
  • 1 Teaspoon Baking powder
  • 100 g Dark chocolate chips or chunks (1/2 cup)

For the toffee

  • 55 g Vegan butter (1/4 cup)
  • 70 g Light or dark brown sugar (1/3 cup)
  • 1 Teaspoon Vanilla
  • Sea salt (to sprinkle)


For the cookies

  1. Mix the flaxseeds with 2 tablespoons water and set aside for 3-5 minutes. This will be your egg replacement, also known as a "flax egg".

  2. Melt the butter, then add the brown sugar, caster sugar and vanilla. Add the flax egg and combine everything using a wooden spoon.

  3. Add the flour and baking powder to the bowl and mix to form a very sticky dough.

  4. Fold in the chocolate chips/chunks, then freeze the dough for 30 minutes. Preheat oven to 180C/350F and line a tray with baking paper in the meantime.

  5. Once the dough has chilled, scoop 1 tablespoon at a time onto the tray, leaving about 2 inches between each cookie ball. 

  6. Slightly flatten the balls using your hands then bake for 15-20 minutes. 15 minutes makes soft, chewy cookies. The longer you bake, the crunchier they will become.

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

For the toffee

  1. Place the butter, sugar, and vanilla into a pan and turn the heat to medium-high. 

  2. Once the butter has melted completely, set a timer for 2 minutes and stir continuously until the timer goes. Remove from the heat and leave to cool for a few minutes.

  3. Spoon 1/2 a tablespoon of toffee onto the center of each cookie and sprinkle with sea salt. Work quickly to prevent the toffee setting in the pan.

  4. Allow the toffee to cool completely (at least 30 minutes) before eating the cookies.

Recipe Video

Nutrition Facts
Vegan toffee chocolate chip cookies
Amount Per Serving
Calories 150 Calories from Fat 72
% Daily Value*
Fat 8g12%
Sodium 29mg1%
Carbohydrates 20g7%
Fiber 1g4%
Sugar 12g13%
Protein 2g4%
* All values are an estimate only and will vary depending on the food brands used.