Vegan White Chocolate Chip Cookie Recipe

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This Vegan White Chocolate Chip Cookie recipe is a thick, bakery-style New York cookies with crisp golden edges and soft, gooey centres. Packed with vegan white chocolate chips, they’re rich, indulgent and surprisingly easy to make at home. Freezing the cookie dough before baking gives these cookies their signature chunky texture, making them perfect for anyone who loves oversized bakery cookies.

TL;DR

• Thick New York-style cookies with soft, gooey centres.
• Packed with vegan white chocolate chips in every bite.
• Freezing the dough creates the perfect bakery-style texture.
• Great for making ahead and baking straight from the freezer.
• Perfect with a cup of tea, coffee or a glass of plant-based milk.

Vegan White Chocolate Chip Cookie Recipe

Ingredients

You’ll find the full ingredient quantities in the recipe card below.

Cookie Dough

• 2 Flax Eggs (1 tbsp ground flaxseed mixed with 3 tbsp water per egg)
• 230g Vegan Baking Block
• 1 tsp Vanilla Extract
• 160g Light Brown Sugar
• 160g Caster Sugar
• 400g Vegan White Chocolate Chips
• 200g Self Raising Flour
• 300g Plain Flour
• 2 tsp Baking Powder
• 1/4 tsp Bicarbonate of Soda
• Pinch of Salt

How to Make This Vegan White Chocolate Chip Cookie Recipe

Cookie Dough

Make the flax eggs by combining the ground flaxseed with the water and leave them to thicken for around 5 minutes.

Beat together the vegan baking block, vanilla extract, light brown sugar and caster sugar until just combined. There should still be small pieces of butter visible, as this helps create the perfect thick cookie texture.

Stir in the vegan white chocolate chips until they are evenly distributed throughout the mixture.

Add the self-raising flour, plain flour, baking powder, bicarbonate of soda and salt. Mix until almost combined before adding the flax eggs. Continue mixing just until a cookie dough forms.

Divide the dough into 215g portions and roll into balls.

Place the cookie dough balls onto a lined baking tray and freeze for at least 90 minutes, or preferably overnight.

When you’re ready to bake, preheat the oven to 180°C/350°F. Place a lined baking tray into the oven while it heats.

Once the oven has reached temperature, place the frozen cookie dough balls onto the hot baking tray, leaving at least 3 inches between each cookie to allow them room to spread.

Bake for 18 minutes before transferring the cookies to a wire rack to cool completely.

Top Tips

• Freeze the dough before baking for thick bakery-style cookies.
• Don’t overmix the butter and sugar to keep the cookies soft and chewy.
• Bake the cookies straight from frozen.
• Leave plenty of space between each cookie as they spread during baking.
• Allow the cookies to cool fully before moving them if you prefer a firmer texture.

Variations

• Add vegan white chocolate chunks instead of chips for larger pockets of chocolate.
• Mix in freeze-dried raspberries for a fruity twist.
• Add chopped macadamia nuts for extra crunch.
• Drizzle the cooled cookies with melted vegan white chocolate.

Serving Suggestions

These Vegan White Chocolate Chip Cookies are delicious:

• Served warm with a glass of oat or soya milk.
• Alongside tea or coffee.
• As part of a homemade cookie gift box.
• Crumbled over vegan ice cream.
• Slightly warmed for an extra gooey centre.

Storage

Store the baked cookies in an airtight container at room temperature for up to 5 days. The unbaked cookie dough balls can be frozen for up to 3 months. Bake straight from frozen, adding an extra minute or two to the baking time if needed.

FAQs

Recipes Similar to Vegan White Chocolate Chip Cookie Recipe

• Classic New York Style Cookies
• Easter Cookies
• Red Velvet Cookies

Vegan White Chocolate Chip Cookies

Difficulty: Medium

Servings

13

servings

Prep time

1

hour 

40

minutes

Cooking time

18

minutes

Total time

2

hours 

A classic New York style cookie packed with white chocolate chunks.

Ingredients

• 2 Flax Eggs ( 1 tbsp ground flaxseed mixed with 3 tbsp water per 'egg')

• 230g Vegan Baking Block

• 1 tsp Vanilla Extract

• 160g Light Brown Sugar

• 160g Caster Sugar

• 400g Vegan White Chocolate Chips

• 200g Self Raising Flour

• 300g Plain Flour

• 2 tsp Baking Powder

• 1/4 tsp Bicarbonate of Soda

• Pinch of Salt

Directions

• Make the flax egg by combining 2 tbsp ground flax seed with 6 tbsp water and set aside. 
• Beat together the baking block, vanilla extract and sugars until just combined. There should still be nuggets of the baking block so don't over mix.
• Stir in the chocolate chips.
• Mix in the two flours, baking powder, bicarbonate of soda and salt.
• Add in the flax egg and mix just until a dough forms. 
• Roll into 215g balls. Place on a lined baking tray and freeze for at least 90 minutes, preferably overnight.
• When you are ready to bake the cookies pre heat the oven to 180ºc/350ºf. Line a large baking tray with baking paper and put it in the oven to warm up.
• When the oven is up to temperature, place the frozen cookies on the baking tray with at least 3 inches between each cookie to allow them to spread. Bake for 18 minutes before moving to a wire rack to cool completely.

Comments

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