Deliciously satisfying double-chocolate vegan chocolate cookies! Quick and easy, crunchy and soft, perfect for satisfying all your chocolate cravings.
What I love about cookies is that they’re so easy and quick to make.
These vegan chocolate cookies bake in 10 minutes! I mean really!
So if you’re in the mood for a batch of cookies there’s really not a lot standing between you and a tray of warm chocolate cookies straight from the oven complete with melting chocolate.
And what’s better than vegan chocolate cookies? Double chocolate cookies! I couldn’t resist adding chocolate chunks to these cookies.
And aside from what’s baked into them, as soon as they came out of the oven, beautifully warm, I placed a few more chocolate chunks right on top.
Because you can’t get too many chocolate chunks in your chocolate cookies.
As you can see from the photos below, the cookie dough is pretty dry. This is exactly what you want.
The result is a chocolate cookie with the perfect amount of crunch and the perfect amount of softness too.
I found the cookie dough to be so perfect that it just rolled into perfect balls. However, if your dough is a bit sticky, just dust your hands with some cocoa powder, it’ll do the trick.
These vegan chocolate cookies tick all the boxes, they are:
- Double chocolate
- Both crunchy and soft
- Super easy
- Deliciously satisfying
If you keep them in a covered container, they easily last up to a week!
More vegan cookies!
- Vegan Oatmeal Cookies
- Vegan Chocolate Chip Cookies
- Vegan Peanut Butter Cookies
- The Easiest Vegan Sugar Cookies
- Vegan Shortbread Cookies
- Vegan Oatmeal Raisin Cookies
So let us know in the comments what you think of this recipe and please leave a rating too, it’s so helpful. Thank you!
And lastly, don’t forget to sign up to our email list – you’ll get an awesome free ebook containing 10 gorgeous recipes, and you’ll keep up to date with all our latest recipes!
Vegan Chocolate Cookies
- Prep Time: 20 mins
- Cook Time: 10 mins
- Total Time: 30 mins
- Yield: 16
Print Recipe
Pin RecipeDescription
Deliciously satisfying double-chocolate vegan chocolate cookies! Both quick and easy, crunchy and soft, these cookies are perfect for satisfying all your chocolate cravings.
Ingredients
- 1/2 cup (112g) Vegan Butter
- 1/2 cup (100g) White Sugar
- 1/2 cup (100g) Brown Sugar
- 1 tsp Vanilla Extract
- 1 cup (125g) All Purpose Flour
- 2/3 cup (56g) Unsweetened Cocoa Powder
- 1 tsp Baking Soda
- 1/4 tsp Salt
- 1 Tbsp Soy Milk (or other non-dairy milk)
- 3.5 oz (100g) Vegan Dark Chocolate + more for topping (chopped into small chunks)*
Instructions
- Preheat the oven to 350°F (180°C).
- Add the vegan butter and brown and white sugar to an electric mixing bowl and cream together. Add the vanilla and mix in.
- Sift the flour and cocoa powder into a mixing bowl and mix in the baking soda and salt.
- Add the dry ingredients to the wet, mixing in by hand until crumbly.
- Add the 1 Tbsp soy milk or other non-dairy milk and mix into a thick cookie dough.
- Add the chocolate chunks and mix in. Your cookie dough will be very thick, but sticky enough to easily roll into balls.
- Roll into small balls and space evenly on a parchment lined baking tray.
- Bake for 10 minutes. The edges will be firm but the cookies will still be soft in the middle. This is fine, they will firm up as they cool.
- Press in a few more chocolate chunks to the top of the cookies as they come out of the oven if you like (optional).
Notes
*You can use vegan chocolate chips instead if you can find them, I can’t get them here which is why I cut a slab of dark chocolate into chunks. Also, this way you get to use nice big chunks of chocolate!
*Depending on the brand of vegan butter you use, you may need 1 or 2 more tablespoons of soy (or other non-dairy) milk. But be patient with each addition of soy milk, stir well and see if you really need more. It is supposed to be a very thick, crumbly cookie dough. But if you try and roll a section into a ball and it just won’t hold together, then you’ll need a little more. Most soft spread-style vegan butters/margarines won’t cause any issue, I’m talking specifically about the hard blocks that you get (and occasionally you can find one without animal products), if you use one of these, you’ll likely need a bit more soy milk, but just use as little as possible.
*If you peep into your oven at the 10-minute mark and see that your cookies haven’t spread very much, you can bake for a couple of minutes longer. But even if they are quite puffy on the top, this is fine and goes down as they cool.
- Category: Dessert
- Method: Bake
- Cuisine: Vegan
Nutrition
- Serving Size: 1 Cookie (of 16)
- Calories: 153
- Sugar: 14.2g
- Sodium: 165mg
- Fat: 6.8g
- Saturated Fat: 2.7g
- Carbohydrates: 23.1g
- Fiber: 2g
- Protein: 1.9g
Keywords: vegan chocolate cookies
Hello,
I’ve just made these cookies and left the dough in a ball shape as suggested. After baking they remained a ball. I suppose this could be down to the vegan butter (UK – consisting of a blend of rapeseed/olive oil). I suppose this could explain why it didn’t spread? Could you suggest a good vegan butter brand that you use?
With the second batch of cookies I flattened them down prior to baking and they have baked more evenly.
I’ve tasted the one of the cookie balls (i’m still waiting for the second batch to come out of the oven) and they taste so indulgent and chocolatey and delicious. This is a chocoholic’s dream and my house smells devine.
Thank you so much. I can’t wait to try your other bakes. Do you have a personal favourite recipe on your website that you would recommend i try?
★★★★★
Hi Rhys, if the dough is too chilled (can be down to the weather even) then sometimes they won’t flatten. It’s a good idea to just beat the butter/sugar a bit longer so your dough isn’t too cold when the cookies go into the oven. Alternatively flattening them with a fork also works just fine. So glad you enjoyed them! Honestly I’m too biased towards all our recipes but the desserts are a personal fave!
This recipe is amazing and made in no time!! Joined a Party last Saturday and People were all blown-away (including the Kids). I added some grounded hazelnuts (approx. 30g) and reduced the amount of flour a bit (by approx. -20g) and I put a caramel candy in the middle of each Cookie dough. This is so delicious, you have to try it with this melted caramel core 🙂
Thanks a lot for the recipe!
Best wishes from Switzerland,
Caroline
★★★★★
Sounds delicious! Thanks for sharing and the awesome review Caroline! 🙂
I made these yesterday for a party, and they were a hit! I used apple sauce instead of butter, because my husband and I try to eat oil free. The were very gooey so I had to use extra flour. They stuck to the paper a bit so didn’t look the best, but they tasted amazing. Any suggestions on how much apple sauce to use, or an alternative to the butter?
★★★★★
Hi Jennifer! So glad they worked out! I haven’t tried these with applesauce but in general it would be the same amount as the butter. 🙂
Perfect. Thank you for on-the-mark recipes again and again!
★★★★★
Awesome! Thanks Tzivi! 🙂
I haven’t eaten a baked cookie yet, but if they taste anywhere near as good as the dough does, they’ll be great! They were a little hard to pull together, but not by much! I didn’t have any vegan butter on hand, so i used 3 ounces of vegetable oil. It worked the same way! I left out the chocolate chips/chunks because I made these for my dad and he doesn’t like chocolate chips in his cookies but I’m sure they’ll still taste great! Looking forward to eating a baked one!
★★★★
So good! I made them using chunks of the Trader Joes pound plus bar, and I used whole wheat flour. Also, I mixed by hand with a spoon. It turned out so well that my friends asked for the recipe! Also, you were right that taking them out while they’re still really puffy is fine. I thought they weren’t done but then they hardened into the best cookies ever. 10/10 recommend
★★★★★