This Vegan White Chocolate and Cashew Cookies recipe is an exclusive from The Little Book of Vegan Bakes: Irresistible plant-based cakes and treats by Holly Jade. Click here to find out where you can order the book.
Table of Contents
Ingredients You’ll Need
- Dairy-free butter
- Caster sugar
- Light brown sugar
- Vanilla extract
- Plain flour
- Bicarbonate of soda
- Dairy-free milk
- Dairy-free white chocolate
- Cashew nuts
How to Make These Cashew Cookies
Step 1: Oven Setup and Creamy Fusion
Preheat the oven to 180°C fan/200°C/400°F/gas mark 6 and line 2 baking trays with greaseproof paper (see page 17 for how to line a baking tray). Add the softened butter or margarine, caster sugar, light brown sugar and vanilla extract to a mixing bowl and cream together – you can use a wooden spoon or a stand mixer with a paddle attachment.
Step 2: Dough Creation with White Chocolate and Cashew Bliss
- Sift the flour and bicarbonate of soda into the butter or margarine mixture and mix together until crumbly. Add the milk and mix to create a thick cookie dough.
- Add the 50g of chopped white chocolate and the 50g of chopped cashew nuts to the dough and mix. Your cookie dough will be very thick, but sticky enough to easily roll into balls.
- Add the 50g of chopped white chocolate and the 50g of chopped cashew nuts to the dough and mix. Your cookie dough will be very thick, but sticky enough to easily roll into balls.
Step 3: Shaping and Garnishing the Cookies
Roll into small balls of 40g each (1 heaped tablespoon), and space out evenly on the lined baking trays. Press down only slightly to flatten the tops (not too much – you still want them to be ball-like). The cookies will spread out a lot, so give them room. Before baking, press the remaining chopped nuts and white chocolate into the tops of the cookies.
Step 4: Bake and Enjoy!
Bake for 10 minutes in the centre of the oven. When they come out of the oven, the edges of the cookies will be firm, but they will still be soft in the middle. This is fine as they will firm up as they cool down and set. Leave on the tray to cool down.
Cashew Cookies – Recipe Card
Vegan White Chocolate and Cashew Cookies
Ingredients
- 110 g ⅓ cup plus 2½ tablespoons dairy-free butter/margarine, softened
- 100 g ½ cup caster sugar
- 50 g ¼ cup light brown sugar
- 1 teaspoon vanilla extract
- 180 g 1 ⅓ cups plus 2 tablespoons plain flour
- 1 teaspoon bicarbonate of soda
- 1 tablespoon dairy-free milk
- 50 g ¼ cup plus 1 tablespoon dairy-free white chocolate, plus
- 2½ tablespoons for topping - roughly chopped
- 50 g ⅓ cup plus 1 tablespoon cashew nuts, plus 1 tablespoon for topping, roughly chopped
Instructions
- Preheat the oven to 180°C fan/200°C/400°F/gas mark 6 and line 2 baking trays with greaseproof paper (see page 17 for how to line a baking tray). Add the softened butter or margarine, caster sugar, light brown sugar and vanilla extract to a mixing bowl and cream together – you can use a wooden spoon or a stand mixer with a paddle attachment.
- Sift the flour and bicarbonate of soda into the butter or margarine mixture and mix together until crumbly. Add the milk and mix to create a thick cookie dough.
- Add the 50g of chopped white chocolate and the 50g of chopped cashew nuts to the dough and mix. Your cookie dough will be very thick, but sticky enough to easily roll into balls.
- Roll into small balls of 40g each (1 heaped tablespoon), and space out evenly on the lined baking trays. Press down only slightly to flatten the tops (not too much – you still want them to be ball-like). The cookies will spread out a lot, so give them room. Before baking, press the remaining chopped nuts and white chocolate into the tops of the cookies.
- Bake for 10 minutes in the centre of the oven. When they come out of the oven, the edges of the cookies will be firm, but they will still be soft in the middle. This is fine as they will firm up as they cool down and set. Leave on the tray to cool down.
Notes
Extracted from The Little Book of Vegan Bakes by Holly Jade (Ebury Press, £20).
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About the Author
Holly Jade is the creator of the three-time award-winning vegan baking blog The Little Blog of Vegan. Her work is regularly featured in magazines and online in places such as Huffington Post, Sainsbury’s online, and BBC Good Food Magazine.
About the Book
Click here to order your copy.
Discover how to bake show-stopping, mouth-watering, heart-warming, incredibly delicious vegan cakes and bakes at home with Holly Jade.
Recipes range from the simple (Chocolate Orange Fridge Fudge, Cookies and Cream Cupcakes and Peanut Butter Flapjacks) to the more ambitious (Honeycomb Doughnuts, Cherry Bakewell Tartlets, and No-bake Biscoff Cheesecake) making this a book for anyone and any ability. Including essential step-by-step guides to icing and decorating, Holly gives you all the ingredients to take your vegan baking to the next level.
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