Vegan White Chocolate Cookies
Soft and chewy bakery-style cookies with dairy-free white chocolate chips throughout.
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
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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.
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Mix the flax seeds with the water and set it aside for a few minutes to thicken.
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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.
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Add in the self-raising flour and stir until everything starts to come together. Then use your hands to press it into a dough.*
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Add the chocolate chips and fold them into the dough.
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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.
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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.
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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.