Wallflower Kitchen

Vegan Recipes

Vegan Triple Chocolate Chip Cookies

Vegan Triple Chocolate Chip Cookies Since discovering dairy-free white chocolate, I’ve had the idea to recreate one of my favourite cookies: the Triple Chocolate Chip Cookie!

Whilst perusing instagram the other day, it just so happened that Jess from WhatJessicaBakedNext.com posted a recipe for them and I knew I had to make a vegan version ASAP.

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…

Vegan Triple Chocolate Chip Cookies Vegan Triple Chocolate Chip Cookies

“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.

Vegan Triple Chocolate Chip Cookies

Vegan Triple Chocolate Chip Cookies

Vegan Triple Chocolate Chip Cookies

Yield: 16
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes

Chewy, chocolatey cookies. Even non-vegans will LOVE these.

Ingredients

  • 110 g / 1/2 cup vegan butter, such as Vitalite, Pure or Earth Balance
  • 200 g / 1 cup light brown sugar
  • 1 tbsp cornflour, mixed with 1 tbsp water
  • 1 tsp vanilla extract
  • 180 g / 1 1/3 cup + 1 tbsp plain flour
  • Pinch of salt
  • 1/2 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 3 tbsp cocoa powder
  • 100 g 1/2 cup mix of dairy-free milk and dark chocolate, chopped into small chunks (I used Moo Free)
  • 100 g 1/2 cup dairy-free white chocolate, chopped into small chunks (I used Choices)

Instructions

  1. Preheat the oven to 190 C / 375 F. Line two large baking trays with parchment paper.
  2. Cream the vegan butter, sugar and vanilla together until light and fluffy. Add the cornflour mixture and mix in.
  3. Add the flour, pinch of salt, baking powder, bicarbonate of soda and cocoa powder and mix until thoroughly combined.
  4. Fold in the chocolate so it's evenly distributed in the dough.
  5. 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.
  6. Place on the baking trays with plenty of space between them then flatten the balls slightly with your palm.
  7. Bake for 10-12 minutes. The cookies will appear very soft but do not be tempted to overcook them.
  8. Once the cookies are baked, allow to cool on the trays for 5-10 minutes before transferring to a cooling rack.
  9. These cookies can be stored in an airtight container for up to 2 days.
© Adapted from What Jessica Baked Next

If you’ve tried one of my recipes, I would love to see and hear about it! Leave a comment below and tag your social media posts with #WallflowerKitchen :-)
Vegan Triple Chocolate Chip Cookies

Reader Interactions

Comments

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  1. Following on from previous comment. First batch were too runny so ameded to halfcup gluten free flour and tsp of zantham gum. Yum
    Reply

  2. I have made these before and they are delish. I am gluten free so substited flour for gf plain flour. Also like more milk choc rather than dark so changed coco powder to hot chocolate powder instead. Have to hide them!!!!
    Reply

  3. Hi Aimee Thank you so much for the recipe! I baked 1½ batch of these cookies to bring for my course at university and my co-workers at work. EVERYBODY loved them! You can't even taste that they are not 'normal' cookies. I baked them with Naturli' Organic Vegan Block, iChoc White Vanilla and 70% dark chocolate - it turned out great. They didn't spread/melt as much as in your images, but they were still very delicious; chewy, a bit moist and a bit crunchy. A big thank you from Denmark
    Reply

  4. Thank you for this recipe! I've made them today and they are sublime only adaptation I made was adding a tbsp of almond mix as my dough was a bit dry. So delicious!
    Reply

  5. I made some small modifications to this recipe and WOW, they were delicious. I wasn't sure how they'd turn out with the changes but here's what I did: - Sub plain flour with quinoa flour - Sub brown sugar with coconut palm sugar - Used Melt as my vegan butter - No corn flour because I didn't have any My sister and dad absolutely loved them and they're pillowy soft too! Thanks for the recipe!
    Reply

  6. Hi, I'm going to try baking these today as I'm the only vegan in the house I need a recepie that we can all eat. We have guests coming aswell so I hope everyone likes them! Thank you
    Reply

  7. I've made these several times now and they are delicious! The only thing I change is that I add a tablespoon of almond milk because I find the batter is a little too crumbly otherwise.
    Reply

  8. I make this recipe on a frequent basis, I use taste of freedom white chocolate, moo free milk chocolate and Bournville dark chocolate. Everyone loves them, my husband is obsessed with them...and no one can believe they're vegan!
    Reply

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