Since discovering dairy-free white chocolate, I’ve had the idea to create vegan Triple Chocolate Cookies!
Whilst perusing instagram the other day and came across a recipe for triple chocolate cookies and I knew I had to make a vegan version ASAP.
The inspiration came from Jess, who is a baking genius, so I felt confident that her recipe would be the perfect basis to work out a vegan alternative.
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 of these vegan triple chocolate chip cookies was even more delicious than I could have hoped for…
Recipe tips & notes
- I recommend these dairy-free milk chocolate chips, dairy-free white chocolate chips or just plain dark chocolate chips, which you can get in any supermarket (check the label to make sure it’s vegan-friendly)
- I use cornstarch as an egg replacer here by mixing one tablespoon of starch with one tablespoon of water, which creates an excellent binder without adding too much liquid. You can also use arrowroot powder or tapioca starch.
- The dough is quite soft – don’t worry, this is normal and they will harden once they baked and cooled.
- These cookies contain baking powder which will cause the cookies to puff up in the oven but will flatten and firm up once cooled for 10 minutes. So don’t be tempted to cook for longer than 12 minutes! Trust they will be perfect once cooled.
More vegan cookies to try
If you enjoyed this recipe, let me know in the comments, leave a rating and tag #WallflowerKitchen on instagram so I can share your creations in my stories!
- 110 g / 1/2 cup vegan butter, such as Naturli 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 chips*
- 100 g / 1/2 cup dairy-free white chocolate chips*
- 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.
*If you're in the UK: I highly recommend Sainsburys free-from chocolate chips, which come in dark, milk and white. They're affordable and work perfectly.
Other brands that work well: Moo Free and choices.
If you're in the US: Check out this guide to best dairy-free chocolate chips.
You can also use bars and chop them into small chunks, if you can't get hold of chips.
Nutrition InformationYield 16 Serving Size 1
Amount Per Serving Calories 157Total Fat 9gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 3gCholesterol 18mgSodium 91mgCarbohydrates 18gFiber 0gSugar 16gProtein 1g