Chewy in the middle, crisp on the edges, these vegan white chocolate chip cookies are absolute perfection! Bakery style cookies are loaded with white chocolate chunks, topped with a simple swirl of dairy-free cream and a puddle of melted white chocolate. If you white chocolate and gooey cookies, I promise you’re going to love these!
Vegan White Chocolate Chip Cookies
Vegan white chocolate chip cookies are a delicious plant-based twist on a classic treat. Made without dairy or eggs, these cookies use alternatives like dairy-free butter to make them ‘melt in your mouth’ and dairy-free milk as a binder. They’re soft and chewy, with a rich vanilla flavour and sweet bursts of dairy-free white chocolate chips in every single bite. Perfect for vegan or anyone who simply wants a delicious white chocolate chip cookie recipe, these cookies prove you don’t have to sacrifice flavour or texture to enjoy a satisfying dessert. You’ll absolutely love them!
Looking for more cookie recipes? Check out my:
- Vegan Pistachio Cream Cookies
- Vegan ‘Nutella’ NYC Cookies
- Viral Vegan Tiramisu Cookies
- Vegan Danish Butter Cookies
- Easy Vegan Strawberry Sandwich Cookies
- Viral Vegan Pecan Pie Cookies
Why you’ll love these cookies
- 100% vegan – No dairy, no eggs, just pure indulgence!
- Soft, chewy cookies are loaded with dairy-free white chocolate chips.
- Easy to make, with simple ingredients!
- Topped with a light, fluffy vegan whipped cream swirl.
- Finished with a rich melted white chocolate drizzle.
- Perfect balance of creamy, melty, and chewy textures!
- Decadent flavour without the guilt (cruelty-free).
- A crowd-pleasing treat for any occasion or sweet craving.
- Easily made gluten-free by switching to a high quality gluten-free plain flour.
Ingredient tips and tricks
- Dairy-free butter – Use a good quality block butter, make sure it’s chilled to prevent the cookies spreading too much in the oven.
- Caster sugar – Use fine, white sugar for this. If you don’t have caster sugar but have granulated sugar – TIP is to blitz the granulated sugar in a small blender to make it fine.
- Dairy-free milk – Any dairy-free milk will work for this recipe as its not a main ingredient and wont effect the taste / texture of the bake.
- Vanilla – Good quality vanilla like vanilla bean paste or seeds from a vanilla bean pod will give the best flavour. Alternatively you can use vanilla extract but it just wont give the same burst of vanilla flavour.
- All purpose / plain flour – The cookies wont need to rise unlike cake, so use plain flour. You can use gluten-free, just make sure it a good quality blend like Doves Farm.
- Baking powder + Bicarbonate of soda – Helps to bind the cookie and allow them to rise / spread.
- Dairy-free white chocolate – Use a vegan white chocolate which melts! Some white chocolate has a tendency to go gritty, I use to use Sainsburys Free From White Chocolate, Ichoc Vanilla and Enjoy Lie White Baking Chips.
- Dairy-free whipping cream – I use The Coconut Collabrative Double Cream. Another great cream is Flora Plant Cream!
How to store and freeze
- Storage: Place the cream piped cookies in an air-tight / sealed container. Store in the fridge for up to 1 day, otherwise the cream may make the cookies soggy. Unfrosted cookies can be stored in an airtight container in the fridge for up to 3-4 days and at room temperature for up to 2 days.
- Freeze the cookie dough: You can make the cookie dough, scooping into 40g balls then place on a lined tray to freeze for 10 minutes then transfer to an air-tight / freeze proof container, freeze for up to a month! When you want a cookie, thaw the cookie dough balls in the fridge for 6 hours, preferably overnight and proceed with the cookie recipe as written in the recipe card.
If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you & happy baking! Make sure to tag me in your photos on Instagram, TikTok and Facebook! And if you want to pin this recipe for later, you can use the button on the recipe card, above or below this post, or on any of the photos. Happy baking all!
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Vegan White Chocolate Chip Cookies
- Total Time: 20 minutes
- Yield: 10–12 1x
- Diet: Vegan
Description
How to make THE BEST Vegan White Chocolate LOADED cookies, with a fun whipped cream swirl on top. They are a white chocolate lovers dream!
Ingredients
- 115g of dairy-free butter (cubed / softened)
- 140g of caster sugar
- 30ml of dairy-free milk
- 1 teaspoon of vanilla bean paste or vanilla extract / seeds from 1 vanilla pod
- 210g of all purpose / plain flour
- 3/4 teaspoon of baking powder
- 1/4 teaspoon of bicarbonate of soda
- 200g of dairy-free white chocolate (chips / chunks)
+
- 220ml of dairy-free whipping cream (optional)
Instructions
- Preheat the oven to 180°C fan and line 2 baking trays with grease proof paper.
- Add the butter and sugar into a mixing bowl or the bowl of the stand mixer fitted with the paddle attachment. Whip with a hand mixer or the stand mixer until light and creamy.
- Add the milk and vanilla. Whip again until combined.
- Sift in the flour, baking powder and bicarbonate of soda. Mix until just combined. It will make a thick cookie dough.
- Fold in the white chocolate chips / chunks.
- Scoop the cookie dough into 40g balls using spoons or an ice-cream scoop, you can weight the dough on a set of kitchen scales. Make a dent in the cookie dough and press a chunk of some white chocolate (optional) then shape the dough over the chocolate to cover. Make sure it’s completely covered to prevent it oozing out when baking (refer to video for example).
- Place the cookies on the lined tray with space in-between (leave the dough in balls, don’t press them down as they will spread when baking. TIP: Press some small chunks of white chocolate to the tops of each cookie before baking.
- Bake in the middle of the oven for 10-12 minutes, or until the edges are lightly golden.
- Once baked, remove the trays from the oven, use a round cookie cutter to help shape the cookies. Use a cookie cutter slightly larger than the cookie to scoot the cookies into a circle.
- Allow the cookies to cool fully on the baking tray / cooling rack. They’ll be soft when first out the oven but will crisp up.
- You can enjoy them after 10 minutes with a gooey chocolate middle, or make them into the ultimate white creamy cookie with optional decorations.
- In a stand mixer with balloon whisk attachment or in a bowl with electric whisk, whip up the whipping cream until it holds a peak. Transfer into a piping bag fitted with a medium sized round tip nozzle.
- When the cookies are fully cool to the touch, pipe a swirl to the top of each cookie. (Only do this when the cookies are absolutely cold, any heat will immediately melt the cream).
- Melt some white chocolate and allow to cool slightly, then pour in the middle of the cream swirl. Immediately chill so the heat from the chocolate doesn’t melt the cream.
- Chill in the fridge or around 10-15 minutes, then serve.
- Tuck in and enjoy! They’re even better with an added chunk of white chocolate on top!
Notes
Storage: Place the cookies in an air-tight / sealed container. Store in the fridge for up to 3-5 days. Store without the cream on top, as it will make the cookies soggy! When ready to serve, then pipe on the cream!
Un-frosted cookies can be enjoyed warm, just allow them to cool for 5 minutes before enjoying.
- Prep Time: 5 minutes
- Cook Time: 10-12 minutes
- Category: cookies
- Method: Baking
- Cuisine: American
