Jess is a genuine baking genius so I felt confident that her recipe would be the perfect basis for mine. I simply swapped butter for vegan butter, egg for a cornflour (or arrowroot powder) substitute, added more flour and used dairy-free white, milk & dark chocolate.
The result was even more delicious than I could have hoped for…
“Yeah… I’m just gonna go ahead and take one of these…”
There are many different dairy-free white chocolate products out there and I’ve only tried a few for baking. Some don’t melt very well and tend to harden when exposed to heat – not ideal for a cookie.
The best one I’ve found so far in the UK is by ‘Choices’. It doesn’t melt as well as ordinary chocolate but once cooled, the texture is unchanged and you wouldn’t be able to tell it apart from real white chocolate.
These chocolate chips look promising too. You could also just leave out the white chocolate and use a mixture of dark chocolate and a dairy-free milk chocolate (I recommend ‘Moo Free’ bars) for a double chocolate chip cookie.
When making this recipe, I was a little concerned with how soft the dough is – almost like a cake mixture and how soft they look when they come out of the oven.
However, in Jessica’s post, she stated that once they cooled they would firm up and become the perfect texture.
And she wasn’t lying! You have to trust that the dough will result in a perfectly chewy cookie, neither too soft nor too crisp.
- 110g / ½ cup vegan butter (such as Vitalite, Pure or Earth Balance)
- 200g / 1 cup light brown sugar
- 1 tbsp cornflour, mixed with 1 tbsp water
- 1 tsp vanilla extract
- 180g / 1⅓ cup + 1 tbsp plain flour
- Pinch of salt
- ½ tsp baking powder
- ½ tsp bicarbonate of soda
- 3 tbsp cocoa powder
- 100g (1/2 cup) mix of dairy-free milk and dark chocolate, chopped into small chunks (I used Moo Free)
- 100g (1/2 cup) dairy-free white chocolate, chopped into small chunks (I used Choices)
- Preheat the oven to 190 C / 375 F. Line two large baking trays with parchment paper.
- Cream the vegan butter, sugar and vanilla together until light and fluffy. Add the cornflour mixture and mix in.
- Add the flour, pinch of salt, baking powder, bicarbonate of soda and cocoa powder and mix until thoroughly combined.
- Fold in the chocolate so it's evenly distributed in the dough.
- Roll the dough into approximately 16 balls, about the size of a golf ball. If the dough is too soft or sticky to roll in your hands, refrigerate it for half an hour first.
- Place on the baking trays with plenty of space between them then flatten the balls slightly with your palm.
- Bake for 10-12 minutes. The cookies will appear very soft but do not be tempted to overcook them.
- Once the cookies are baked, allow to cool on the trays for 5-10 minutes before transferring to a cooling rack.
- These cookies can be stored in an airtight container for up to 2 days.