Dairy-Free White Chocolate Cookies
Indulge in the irresistible sweetness of Dairy-Free White Chocolate Cookies, a delightful twist on traditional cookies that caters to dairy-free diets without compromising on flavor. These soft and chewy treats are crafted with creamy vegan white chocolate chips, creating pockets of luscious sweetness in every bite. Coconut oil provides richness while a flaxseed meal "egg" ensures a perfectly tender texture, making these cookies entirely plant-based. With a combination of warm vanilla undertones and lightly golden edges, they bake up quickly for the ultimate crowd-pleasing dessert. Perfect for those who love to whip up easy dairy-free bakes, this recipe promises a guilt-free way to satisfy your cookie cravings!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.5 cups Coconut oil (melted and cooled)
- 0.75 cups Cane sugar
- 0.5 cups Brown sugar (lightly packed)
- 1 tablespoons Flaxseed meal
- 2.5 tablespoons Water
- 1 teaspoons Vanilla extract
- 1 cups Vegan white chocolate chips
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
In a small bowl, combine the flaxseed meal and water. Stir well and let it sit for 5 minutes to form a flax 'egg'.
In a medium mixing bowl, whisk together the flour, baking soda, and salt. Set the dry mixture aside.
In a large mixing bowl, combine the melted coconut oil, cane sugar, and brown sugar. Whisk until well combined.
Add the flax 'egg' and vanilla extract to the wet ingredients. Stir until smooth.
Gradually mix the dry ingredients into the wet ingredients, stirring until just combined. Do not overmix.
Fold in the vegan white chocolate chips, ensuring they are evenly distributed throughout the dough.
Scoop out 1 1/2 tablespoon-sized portions of dough (about the size of a golf ball) and place them onto the prepared baking sheets, spacing them at least 2 inches apart.
Bake in the preheated oven for 9-11 minutes, or until the edges are lightly golden. The centers may still look slightly underbaked—this is normal.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Facts
Calories |
4040 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.9 g | 228% | |
| Saturated Fat | 138.3 g | 692% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1272 mg | 55% | |
| Total Carbohydrate | 596.3 g | 217% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 393.0 g | ||
| Protein | 33.1 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 171 mg | 13% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 658 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
