White Chocolate Chip Cookies
If you’re looking for a simple, delicious treat that everyone will love, these white chocolate chip cookies are it. They’re soft, chewy, and loaded with sweet, creamy white chocolate chips — all without any dairy or eggs. Whether you're vegan or just out of butter and eggs, this easy vegan cookie recipe will become your go-to.
These vegan white chocolate chip cookies strike the perfect balance between soft centers and lightly golden edges. Made with pantry staples and no complicated steps, they’re perfect for a quick dessert or a sweet snack. Best of all, they take just 20 minutes from start to finish!
This recipe is completely dairy-free and egg-free, making it suitable for those with allergies or dietary preferences — without sacrificing flavor or texture.
Here's what you’ll need to make these delicious cookies:
3 tablespoons vegan butter – Softened, not melted. This gives your cookies a rich, buttery flavor.
2 tablespoons non-dairy milk – Almond, oat, or soy milk all work great.
1 teaspoon vanilla paste – For deep, aromatic vanilla flavor. (Vanilla extract also works.)
1/3 cup sugar – Just enough to sweeten the dough without making it too sugary.
1 teaspoon baking powder – This gives your cookies just the right amount of rise.
2/3 cup + 2 tablespoons all-purpose flour – The perfect amount for a tender, chewy texture.
1/2 cup white chocolate chips – Choose dairy-free white chocolate chips to keep it vegan.
Tips for the Best White Chocolate Cookies
Use high-quality dairy-free white chocolate chips for the creamiest flavor.
For extra gooey cookies, don’t overbake — they’ll firm up as they cool.
Want to elevate the flavor? Add a pinch of sea salt or a sprinkle of cinnamon.
These easy white chocolate chip cookies are proof that you don’t need eggs or dairy to make a batch of mouthwatering treats. Whether you're baking for a vegan friend or just want a quick dessert, this recipe is a keeper. Try them once, and you’ll be hooked!
Ingredients:
Vegan butter
Nondairy milk
Vanilla paste
Sugar
Baking powder
All purpose flour
White chocolate chips
Recipe:
Makes 6-8 cookies
3 tablespoons vegan butter
2 tablespoons nondairy milk
1 teaspoon vanilla paste
1/3 cup sugar
2 teaspoon baking powder
2/3 cup + 2 tablespoons all purpose flour
1/2 cup white chocolate chips
Directions:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, cream together the vegan butter and sugar until smooth and fluffy.
Add the non-dairy milk and vanilla paste and stir until well combined.
Mix in the baking powder and flour, stirring until a soft dough forms.
Fold in the white chocolate chips evenly.
Scoop or roll the dough into 6-8 balls and place on the prepared baking sheet.
Bake for 8-10 minutes, or until the edges are lightly golden.
Let cool on the sheet for a few minutes before transferring to a wire rack.
Be sure to store the cookies in an airtight container in the refrigerator. They should last up to one week. You can store them in the freezer to last longer. Feel free to reach out with any questions! If you try this recipe, I’d love to hear your thoughts.
