Combining sweet, creamy white chocolate with a plant-based twist, these cookies have the perfect balance of crisp edges and a soft, gooey centre. They’re devilishly moreish and pair beautifully with an ice-cold glass of your favourite dairy-free milk. The best part? They’re quick to make and even quicker to disappear.
Why You’ll Love This Vegan White Chocolate Chip Cookies Recipe
- Crisp yet chewy – the ultimate cookie texture.
- Dairy-free but indulgent – no compromise on flavour.
- Ready in under 20 minutes – ideal for a last-minute treat.
Ingredients (Makes roughly 10 Vegan White Chocolate Chip Cookies)
- 120g dairy-free butter or margarine, softened
- 90g caster sugar
- 60g light brown sugar
- 1 tsp vanilla extract (I love using Taylor & Colledge Vanilla Bean Paste for the perfect vanilla hit)
- 180g (1⅓ cups plus 2 tbsp) plain flour
- 1 tsp bicarbonate of soda
- 1 tbsp dairy-free milk (plus a little extra for brushing)
- 4 x 25g bags dairy-free white chocolate buttons (Asda’s vegan white chocolate buttons are my go-to – they melt perfectly and have a lovely creamy flavour)
Essential kit:
- 2 baking trays
- grease proof paper
- mixing bowl
- scales
Method
1. Preheat and Prep
Preheat your oven to 180°C fan / 200°C / 400°F / gas mark 6. Line two baking trays with greaseproof paper.
2. Cream the Base
In a mixing bowl, cream together the softened butter, caster sugar, light brown sugar, and vanilla extract. You can use a wooden spoon or a stand mixer with a paddle attachment.
3. Add the Dry Ingredients
Sift the flour and bicarbonate of soda into the bowl. Mix until combined. Add the tablespoon of dairy-free milk and stir until you have a thick cookie dough. (Don’t worry if it feels quite thick – that’s exactly what you want.)
4. Shape the Cookies
Scoop the dough into 10 equal portions (about 1 heaped tablespoon each) onto greaseproof paper. Place them evenly on the lined trays, leaving plenty of room as they’ll spread while baking. Press the white chocolate buttons gently into the tops to flatten the dough slightly.
5. Milk Wash and Bake
Brush a little dairy-free milk over the tops for a golden finish. Bake in the centre of the oven for 10 minutes. The edges will be firm but the middles will still look soft – they’ll firm up as they cool.
6. Cool and Enjoy
Allow the cookies to cool on the tray before transferring them to a wire rack. Enjoy while still slightly warm for maximum gooeyness.
Storage
These cookies are best on the day they’re baked, but you can store them in an airtight container at room temperature for up to 3 days.
Mary’s Tip
To get perfectly round cookies, place a circular cutter or glass just larger than the cookie around it as soon as it comes out of the oven. Gently swirl it around to nudge the cookie into shape before it sets.
If you loved these white chocolate chip cookies, you might also enjoy my Delicious Vegan Jammy Dodger recipe – a fun, fruity twist on a classic biscuit!
Vegan White Chocolate Chip Cookies –
Equipment
- 2 Baking Trays
- 1 Grease Proof Paper
- 1 Mixing Bowl
Ingredients
- 120 g dairy-free butter or margarine, softened
- 90 g caster sugar
- 60 g light brown sugar
- 1 tsp vanilla extract I love using Taylor & Colledge Vanilla Bean Paste for the perfect vanilla hit
- 180 g plain flour
- 1 tsp bicarbonate of soda
- 1 tbsp dairy-free milk plus a little extra for brushing
- 4 25g dairy-free white chocolate buttons Asda’s vegan white chocolate buttons are my go-to – they melt perfectly and have a lovely creamy flavour
Instructions
- 1. Preheat and PrepPreheat your oven to 180°C fan / 200°C / 400°F / gas mark 6. Line two baking trays with greaseproof paper.
- 2. Cream the BaseIn a mixing bowl, cream together the softened butter, caster sugar, light brown sugar, and vanilla extract. You can use a wooden spoon or a stand mixer with a paddle attachment.
- 3. Add the Dry IngredientsSift the flour and bicarbonate of soda into the bowl. Mix until combined. Add the tablespoon of dairy-free milk and stir until you have a thick cookie dough. (Don’t worry if it feels quite thick – that’s exactly what you want.)
- 4. Shape the CookiesScoop the dough into 10 equal portions (about 1 heaped tablespoon each) onto greaseproof paper. Place them evenly on the lined trays, leaving plenty of room as they’ll spread while baking. Press the white chocolate buttons gently into the tops to flatten the dough slightly.
- 5. Milk Wash and BakeBrush a little dairy-free milk over the tops for a golden finish. Bake in the centre of the oven for 10 minutes. The edges will be firm but the middles will still look soft – they’ll firm up as they cool.
- 6. Cool and EnjoyAllow the cookies to cool on the tray before transferring them to a wire rack. Enjoy while still slightly warm for maximum gooeyness.
