I’m still enjoying the last of the vegan white chocolate I got for my Valentine’s Day recipe and before I just finished them off by eating handfuls straight from the pantry, I decided to recreate one of my all-time childhood favorite cookies as a vegan version. This is a modification of a recipe from the Vegan Cookies Invade Your Cookie Jar cookbook by Isa Chandra Moskowitz (check out the rocky road cookie recipe for the inspiration here, although the tweaks below will give you a more chocolatey cookie flavor and of course these are filled with all white chocolate). Now instead of eating handfuls of vegan white chocolate chips, I’m eating handfuls of vegan chocolate cookies. Oops!
The recipe below makes 48-60 small cookies, a bit bigger than the size of your thumb and pointer finger touching. You can make the cookies larger if you want but since the white chocolate is so sweet these really do satisfy the sweet tooth in a smaller size. If you go for larger cookies, check after the recommended baking time. If the cookies are still doughy or wet to a gentle touch after 8 minutes, pop them back in the over for another 2 minutes or until they are just set. Of course, there’s nothing wrong with a gooey cookie!
Vegan Chocolate Cookies with White Chocolate Chips
Equipment
- Oven
- Standing Mixer optional – can whisk by hand instead
- Silicone baking mats optional – can use parchment paper instead
- Cookie scoop optional – can use a teaspoon instead
Ingredients
- 1/2 cup plant-based milk
- 2 tbsp ground flaxseed
- 1/2 cup vegetable oil
- 1 1/4 cup sugar
- 2 tsp vanilla extract
- 2 tsp coffee or espresso
- 1 1/2 cup flour
- 1/2 cup Dutch processed cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp salt
- 1 cup Vegan white chocolate chips or roughly chopped
Instructions
- Preheat the oven to 350 degrees F and prepare your baking trays, either lining them with the silicone mats or parchment paper.
- Combine the flour, cocoa powder, baking soda, baking powder, and salt in a mixing bowl and whisk to fully combine.
- Add the plant-based milk, flaxseed, oil, sugar, vanilla, and espresso to the bowl of your standing mixer (if using) or a separate bowl and mix to combine. Beat the wet ingredients on a low speed until the sugar is dissolved, about 3-5 minutes.
- Slowly add in the dry ingredients, about 1/4 cup at a time, keeping the speed low. This will make a fairly wet dough. Don't overbeat it, just mix until there are no streaks of dry ingredients remaining.
- Fold in the white chocolate chips.
- Use the cookie scoop or about a tablespoon of batter per cookie to place 12 cookies per baking sheet, evenly spaced. Bake for 8 minutes then remove and let cool on the tray for another 5 minutes, then move to a wire rack to cool.
- Cookies can be enjoyed immediately, stored in an airtight container for up to a week, or frozen for up to a month.
