Vegan White Chocolate and Cashew Cookies from The Little Book of Vegan Bakes by Holly Jade
5 from 2 votes
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holly jade

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.

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 from The Little Book of Vegan Bakes by Holly Jade

Vegan White Chocolate and Cashew Cookies

5 from 2 votes
With crisp edges and a gooey, chewy centre, these cookies are devilishly moreish. All you need to serve them with is an ice-cold glass of your favourite dairy-free milk for dunking.
Print Recipe Pin Recipe
Author: Holly Jade | The Little Blog of Vegan
Servings: 12 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
  • 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

To make the cookies equal-sized, place a cookie cutter of a similar size around each cookie in turn and nudge it slightly to shape it as it comes out the oven.
These are best enjoyed on the day of making. Store in a sealed container at room temperature and eat within a few days.
Find more recipes by Holly on her blog & Instagram.
Tried this recipe?Let us know how it was!

Extracted from The Little Book of Vegan Bakes by Holly Jade (Ebury Press, £20).

Disclaimer: the cookbooks we feature are independently selected by our Best of Vegan editors and are in no way sponsored by the author and/or the publisher. All content is used with permission.

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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

The little book of vegan bakes

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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Vegan White Chocolate and Cashew Cookies from The Little Book of Vegan Bakes by Holly Jade

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