Brown butter style (vegan): Use a plant-based butter and melt it until lightly browned, then cool before using in place of oil for a toasty flavor.
Spiced cookie: Add 1/2 teaspoon ground cardamom or cinnamon for warmth that complements the sweetness.
Gluten-free option: Swap the flour for a 1:1 gluten-free baking blend with xanthan gum. Chill dough well and bake a minute longer if needed.
Berry white: Stir in 1/3 cup freeze-dried raspberries or strawberries for tart pops of color.
Vegan White Chocolate Chip Cookies
Soft, chewy vegan white chocolate chip cookies with crisp edges and a tender center. Made with oil instead of butter, no eggs, and packed with creamy vegan white chocolate for an easy dairy-free treat.
Yield: 18 cookies
- 2 cups 250 g all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1 tablespoon cornstarch
- 1/2 cup 110 g brown sugar, packed
- 1/3 cup 70 g granulated sugar
- 1/2 cup 120 ml neutral oil (avocado, canola, or light olive oil)
- 1/4 cup 60 ml unsweetened plant milk (oat, almond, or soy)
- 2 teaspoons vanilla extract
- 1/4 teaspoon almond extract optional
- 3/4 to 1 cup 130–170 g vegan white chocolate chips or chunks
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Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
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In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cornstarch until evenly combined.
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In a large bowl, whisk together the brown sugar, granulated sugar, oil, plant milk, vanilla extract, and almond extract (if using) until smooth and glossy.
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Add the dry ingredients to the wet ingredients and gently fold with a spatula until just combined. Do not overmix.
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Stir in the vegan white chocolate chips or chunks until evenly distributed.
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Cover the dough and refrigerate for 20–30 minutes to help control spreading.
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Scoop 1½ to 2 tablespoons of dough per cookie and place on the prepared baking sheets, leaving about 2 inches between each cookie.
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Bake for 9–12 minutes, until the edges are set and lightly golden while the centers remain soft.
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If desired, gently tap the baking sheet on the counter once and press a few extra white chocolate chips on top while the cookies are still warm.
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Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely
- For thicker cookies, keep dough scoops tall and do not flatten.
- For wider cookies, gently flatten the dough before baking.
- Cookies will continue to set as they cool—do not overbake.
Wrapping Up
These vegan white chocolate chip cookies are simple, reliable, and seriously tasty. With a short chill and a few pantry staples, you’ll get bakery-quality results at home.
Keep a batch of dough in the freezer for easy warm cookies anytime, and customize them with zest,