Inspired by Millie’s-style triple chocolate cookies, these vegan treats are the perfect amount of chewiness, gooiness and you won’t believe they’re made without dairy!
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
Millie’s Style Vegan Chocolate Chip Cookies
Easy Vegan Coconut Cherry Cookies
Vegan Triple Chocolate Cookies
These vegan Triple Chocolate Cookies will win anyone over. Chewy, chocolatey cookie perfection.
- 110 g / ½ 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 ⅓ cup + 1 tbsp plain flour
- Pinch of salt
- ½ tsp baking powder
- ½ tsp bicarbonate of soda
- 3 tbsp cocoa powder
- 100 g / ½ cup mix of dairy-free milk and dark chocolate chips*
- 100 g / ½ 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
: YES! This recipe is SO good!! I don’t have much of an appetite lately but I can’t get enough of these! I used King Arthur Flour Gluten Free Measure for Measure flour, and weighed out the amount called for based on its density. I used Ener-G egg replacer in place of cornstarch (I assumed that’s what cornflour is?). The recipe was just a bit too crumbly, more like pie dough, so I added a little bit of extra water. Lol in fact I ended up overshooting the water by a little bit, so I added maybe 1-2 g of cornstarch to remedy the mistake. I didn’t have white chocolate chips so I used half (vegan, of course) semisweet chocolate chips and half dark chocolate chunks (Simple Truth brand, if anyone’s interested). I also topped the cookies with a few more chocolate chips & chunks, just for aesthetic appeal (and enhanced chocolatiness, lol). They look quite a bit like yours, maybe slightly puffier, with more crinkle on the top. Last night, fresh out of the oven, they were suuuper delicious. Upon awakening this morning, I had another (they were on the kitchen counter, calling to me!) and to my astonishment I like them even better now that they’ve cooled. I am beyond impressed with this recipe and will absolutely make it again, AND I look forward to trying your other recipes! Thanks so much. :)
Glad to hear it, Nela! Thank you for your notes about using gluten-free flour and I totally agree that the texture is so much better after leaving them to cool (even though it’s really hard to be patient when it comes to cookies). Enjoy the rest of the batch :-)
What is corn flour? Is it the same as corn starch?
Following on from previous comment. First batch were too runny so ameded to halfcup gluten free flour and tsp of zantham gum. Yum
Glad you enjoyed them, Dawn and thanks for the notes about gluten-free substitutions!
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!!!!
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