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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