Vegan White Chocolate Cookies Recipe

These vegan white chocolate cookies use ground flaxseed instead of egg and vegan margarine instead of butter, so they’re fully dairy-free and egg-free. Mixing self-raising flour with vegan white chocolate chips gives a soft, chewy cookie in around 22 minutes total. The recipe makes 12 cookies and keeps well in an airtight container for up to five days.

Vegan White Chocolate Cookies

These vegan white chocolate cookies are sweet, dairy-free and egg-free. They come out well every time, and even the non-vegans in our family enjoy them. The secret to their success is the extra vanilla in the dough, which also makes your house smell wonderful.

So, I’m currently in a bit of a baking marathon which continues with this recipe, which I’m posting as part of my Veganuary bid. I thus heartily encourage you to also give it a go.

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I’ve made three batches of these vegan white chocolate cookies so far, and I’m now a bit stuck for recipe ideas. I’m thinking I might make two or three with other variations.

Vegan cookies are most demanded by kids. Let’s give these moms and other vegans a chance to celebrate happiness with the sweetness of these vegan white chocolate cookies.

It is a Vegan cuisine and is a dessert course dish. It is up to you on which occasion you are planning to prepare them.

Preparation Time: 10 min

Cooking Time: 12min

Total Time: 22 min

Servings: 12

Ingredients

The ingredients list is short and you may find them in your kitchen cabinet. If any of them are missing, you can find them in your local grocery shop.

Ground flax seeds 1 tbsp + Water 1 tbsp
Vegan Margarine - 7 oz (200g) (separate ¾ cup + 1 tbsp)
Caster Sugar - 5.2 oz (147g)
Soft brown sugar - 3.5 oz (99g)
Vanilla Extract - 1 tsp
Self-raising Flour - 11 oz (312g)
Vegan White Chocolate Chips or chunks - 1/2 Cup (85g)

Directions

Follow the step-by-step guide to prepare soft, crunchy cookies for your children and dear ones. Be extra cautious with the measurements and baking.

Preheat the oven to 200 degrees Celsius and apply butter or spray non-sticking oil on the baking pans.
Now take a small bowl and add flax seeds and water to it. Flax seeds will soak the water.
Take another large-size bowl and add in vegan margarine, brown sugar and caster sugar. Mix them well and then add vanilla along with flaxseed mixture. Stir them.
In the mixture, add self-raising flour in it and mix well. Now knead the dough.
Now adds chocolate chips and wrap them in the dough.
Make 12 balls out of the dough. Use fingers to flatten the dough balls on the tray. Space between cookies should be at least 3 to 4 inches. As clumping of cookies is not affordable.
Baking time is twelve minutes and then cool them properly. Cookies will turn chewy once they are cooled. Baking time should not exceed 12 min as it would make them crispy.

Cooking Tips & Recipe Variations

Here are some of the tips for vegan chocolate cookies. You can try them for a smooth experience.

You can add in some plant-based milk to soften the hard dough if required. If the dough is too soft, then you may add self-raising flour to it.
You can store the cookies at room temperature. Use an airtight container for this. Storage time should not exceed 5 days.
Adding brown sugar will make them chewier. Self-raising flour should not be replaced with regular flour as then they will not spread well. Regular flour makes them hard but self-raising flour makes them appear soft from the centre and crispy from the corners.
Vanilla extracts are a good alternative to cocoa powder for people who don’t like chocolate much.

FAQs

What are some recipe variations?

White chocolate chips can be fused with other dark Choco chips or dried fruits or chopped macadamia nuts. You can also try coconut flakes or dried raspberries. You can add or omit any of the suggested ingredients. The main concern is the dough, and the rest can be modified as needed.

I don’t have vegan white chocolate at home. Where can I find it?

Well, in many countries vegan white chocolate is not sold over the counter and it’s really hard to spot in the grocery shop. So, if you can’t shop online or spot them in the grocery shop, simply take a white chocolate bar and break it into pieces (small like chunks).

Also, you can buy them on Amazon, or you can see this article on 10 Vegan White Chocolate Brands. If you’re in the UK, You can use Plamil So or Tesco free from white chocolate bars.

How can you store cookies for later use?

Take an airtight container, fill in the cookies, close the lid and keep it aside at room temperature. You can also keep it in the fridge for five days.

Is freezing cookies healthy and an appropriate way to store them?

You may freeze the cookies. Take a plastic sheet, wrap them and store them for up to 60 days. When you want to eat, take them out, and wait until thawed. You can also freeze the dough and then thaw it before baking.

Nutritional Value

Per each cookie, you will get 89 kcal of calories, 4 grams of fat, 8 grams of carbs, and 2 grams of protein.

Conclusion

Bake the cookies at home and your expression will be, “Oooohhhh, these vegan white chocolate cookies”. You will be feeling the pleasure of all the tastes from different chews. “The texture was soft and chewy, the flavour was sweet and creamy, and I’m seriously craving more right now, as I say this.” The taste isn’t exactly “white chocolate” but it is very reminiscent of white chocolate. If you’re a vegan or vegetarian, and you miss white chocolate cookies, try these out. They’re a little work, but they’re very worth it. Enjoy vegan cookies either with a hot cup of chocolate or coffee.

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