Vegan Toffee Chocolate Cookies

If I could eat cookies every day for the rest of my life, I think I’d be a pretty happy camper. Especially if they were these vegan toffee cookies.

Top-down view of a batch of homemade baked goods on a wooden cutting board, printed with white and orange text.

The toffee melts a bit in the oven to create these little candy pools that get just slightly chewy-crunchy as they cool… so good.

The trick with these, if you are looking for a recipe that’s made without any eggs or dairy, is to find vegan toffee.

You can either buy some, or make some of your own. Just make sure you get or make the kind that has a layer of chocolate on top.

Top-down view of a large batch of homemade desserts on a wooden serving tray, on top of an off-white cloth, on a whitewashed wood background.

If you’re not vegan, any ol’ kind will do. You can make your own, but I love the English toffee from Trader Joe’s – it’s actually kind of a problem.

A closeup shot of a stack of homemade cookies on a wooden serving tray.

Whenever we go to the Joe’s I have to stay away from the freezer aisle because: 1. frozen enchiladas, 2. popsicles, and 3. that’s where the cookies and candies are.

A stack of homemade cookies on a wooden serving tray with black metal handles, with scattered pieces of candy.

To make these without any concern for being free of animal products, you could probably replace the flax mixture with an egg and use regular butter, though I haven’t tried this. If you do, let me know how it goes.

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Top down view of vegan toffee chocolate cookies on a wooden cutting board.

Vegan Toffee Chocolate Cookies

  • Author: Raquel Smith
  • Total Time: 30 minutes
  • Yield: 15 cookies 1x


These Vegan Toffee Chocolate Cookies are soft and chewy, with little chewy-crisp pools of melted toffee.


  • 1 Tbsp ground flax seed
  • 3 Tbsp water
  • 1 1/2 cups all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup vegan margarine, room temperature (I used Earth Balance)
  • 1/3 cup packed dark brown sugar
  • 1/3 cup vegan granulated sugar or coconut sugar
  • 1 tsp pure vanilla extract
  • 3/4 cup chopped vegan toffee with chocolate


  1. Heat the oven to 350°F. Place a piece of parchment paper or a silicone baking mat over a baking sheet.
  2. Combine the flax seed and water in a small bowl to make a flax egg. Set aside.
  3. Combine the flour, baking soda, and salt in a bowl. Set aside.
  4. Place the margarine in the bowl of a stand mixer and add the sugars. Whisk vigorously for about 2 minutes. It should become light and fluffy and be a light beige color. If you don’t have a stand mixer, just get out a whisk and get an arm workout.
  5. Add the flax egg and the vanilla to the margarine mixture, and whisk well until combined.
  6. Add the flour mixture to the margarine mixture, and stir together with a rubber spatula or wooden spoon just until combined – do not overmix. Add the chopped toffee and gently fold into the batter.
  7. Drop by the heaping tablespoonful onto the baking sheet, evenly spaced to avoid overlap. Bake for 14-15 minutes, rotating once halfway through, until just barely beginning to brown on the bottom. They will look a bit underdone on top.
  8. Remove from the oven and let cool on the baking sheet for about 5 minutes. Transfer to a wire rack and let cool.
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Category: Cookies
  • Method: Baking
  • Cuisine: Vegan

Keywords: chocolate, toffee, vegan desserts, cookie

If you loved this recipe, please let us know in the comments below and give it a rating!

And if dairy and egg-free sweet treats are your thing, then these vegan cookie recipes will blow your mind:

Photos by Raquel Smith, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published on October 1, 2015. Last updated: December 30, 2021 at 17:13 pm.

Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.

About Raquel Smith

Raquel is a whole foods enthusiast, an avid mountain biker, and a dog lover. She works by day at Food Blogger Pro and formerly maintained her food blog "My California Roots" (now merged into Foodal).

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.