Vegan White Chocolate Chip Cookies

Jump to Recipe

If you love bakery style cookies with a crisp edge, gooey centre, and pockets of melty white chocolate, these Vegan White Chocolate Chip Cookies are about to become your new favourite treat. Inspired by the famous New York-style cookie – big, bold, and utterly indulgent, this dairy free and egg free version delivers all the richness and texture of the classic without any animal products.

The magic starts with a simple swap. Instead of eggs, we use a flax egg, which binds the dough while adding a subtle nuttiness. Butter is replaced with a dairy free baking block such as Stork, ensuring the cookies stay rich and buttery without actual butter. The result? A thick, bakery style cookie with golden edges and a soft, chewy interior that is packed with creamy vegan white chocolate chunks in every bite. If you are looking for a good quality vegan white chocolate I can recommend JM Posners dairy free alternative to white chocolate.

What makes these cookies so special is their texture. Unlike standard drop cookies, New York-style cookies are oversized and thick, often frozen before baking for the ultimate chewiness. This recipe follows suit, creating cookies that are crisp on the outside while remaining irresistibly soft in the middle.

These cookies are perfect for sharing. Whether you are baking for a gathering, a cozy night in, or just because you’re craving something sweet, these Vegan White Chocolate Cookies prove that plant based baking can be just as decadent and delicious as traditional recipes. One bite, and you’ll see why these New York-style treats are truly next level.

If you liked these Vegan white chocolate chip cookies you can also try my chocolate chip New York Style cookies or red velvet cookie versions of this recipe! They have the same great texture with. twist on flavours.

Vegan White Chocolate Chip Cookies

Difficulty: Medium

Servings

13

servings

Prep time

1

hour 

40

minutes

Cooking time

18

minutes

Total time

2

hours 

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.