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
Fantastic, best cookies ever eaten. Made these and ate them within two days. Making them again today. 😀
Hi, would you please tell me what the purpose of using two different sugars is? I don’t want to use white or brown sugar , instead I want to use golden unrefined sugar. Should it turn out good anyways?
White sugar is lighter so creates a lighter texture, if using only brown sugar it weighs it down more. Not necessarily a bad thing and the difference is subtle. You should be fine using only one type of sugar. All the best! 🙂
Used only dark sugar and they tasted fantastic.
★★★★★
Awesome! Thanks for sharing Tina! 🙂
THESE ARE AMAZING
★★★★★
Thanks Roni! 🙂
do you think coconut oil can be used to replace the butter and coconut milk replace the nut milk?
Hi Joe, others have used coconut oil successfully and coconut milk should be fine. All the best. 🙂
These are amazing! Like a brownie in cookie form. Yet another one of your recipes that people don’t believe is vegan until I show them.
★★★★★
Yay! Thanks so much Shonna! 🙂
My kids are in heaven… They are super rich & extra chocolatey!! I followed the recipe exactly as written.
Definitely plan on making them again!
★★★★★
Fantastic! Thanks so much Tatiana! 🙂
Delicious cookies! I used coconut oil instead of vegan butter, and stone ground whole wheat flour. Because i used that flour (which can have a pretty strong taste), i added just a touch extra sugar. I did end up having to add about 3 more tbsp or so of milk (i used coconut). But the cookies came out perfect! So deliciously gooey on the inside, and just crunchy enough on the inside. I couldn’t wait to get them off the sheet! They didn’t spread like your average cookie, only a little, they stayed in mounds, but I left them in for the 10 minutes only so maybe thats why. Didn’t bother me a bit though! Definitely will make again!
★★★★★
Hi Kiley! Thanks so much for the wonderful review! So happy you enjoyed them. 🙂
I made this recipe and it was the best vegan cookies I had ever eaten! They were SO delicious!
I wanted to make Oreo cookies so I took the cream out of the Oreos and crushed up the biscuit part.. they sprinkled tiny chunks on top of the cookies before I put them in to bake..
★★★★★
Ooooh, that sounds awesome! Thanks so much for sharing and the wonderful review. xo
This is my go-to vegan chocolate cookie recipe. Simple, easy to follow and rich and delicious results.
My one question would be… is there a way to retain the initial outer crunchiness of these cookies?
When they are fresh out of the oven and initially cool enough to eat they have a lovely crispness to the outside and softness in the middle. This sadly seems to disappear when they are stored. Even overnight they go quite soft and cookie dough like. They still taste great mind you!
I store them in an air-tight container and have tried keeping them at both room temp and in the fridge. I’ve also tried baking them for longer, but none of this seems to work.
Any suggestions?
Love your recipes.
Chris
★★★★★
Hi Chris! So glad you like the cookies, thanks for the awesome review! Regarding your question, some tips I’ve found are to make sure they’re completely cooled before storing them, to store them in a glass container (not plastic) and if they still lose that crispy outer layer you can recrisp them in the oven by putting them in for 5 mins at 300°F. Hope that helps! All the best! 🙂
These are amazing. I made them without the chocolate chips as I didn’t have any but I added a little sprinkled sugar on top prior to baking and my non vegan mom and boyfriend loved them. This recipe will get used a lot in my house. Thanks for sharing. It’s nice to share with people that vegan isn’t always about salads. ❤️
★★★★★
So happy to hear they worked out great, thanks for the wonderful review! And I couldn’t agree more, there is so much more on offer than just salads! xo
Made these for a vegan co-worker! I ended up needing to add about 4tbs coconut milk. I didn’t trust that they would come out with how crumbly the batter seemed to be, but I suspect the chocolate served as a sort of binder. To help them spread I flattened them a little bit and it absolutely did the trick! The result is a rich, almost fudgy cookie. Thanks so much for the recipe! I would definitely make them again!
★★★★★
So glad they came out well! Thanks for the wonderful review. xo
These just came out of the oven and they’re delicious! I try new vegan cookie recipes all the time, and few of them are worth making twice, but these are going to be new regulars for me. Thank you so much for the recipe! I didn’t need to change a thing, but my butter-stuff was pretty soft and I was careful not to fluff the flour into the measuring cups instead of packing it in.
I will say, extreme chocolate lovers only for these babies. Anyone who ever thought there was such a thing as too much chocolate might want to approach with caution. (I don’t get it myself, but I’ve heard there are a few people like that out there.)
★★★★★
Ooops! I meant to say I was careful TO fluff the flour while measuring, not to say “not to.”
Haha yes those crazy people who don’t like too much chocolate! So glad you enjoyed the cookies and thanks for the amazing review! xo
Not sure where I went wrong but mine didn’t flatten very well in the oven unlike the photos! They were quite thick even with 20 mins in the oven, however they are delicious, so will definitely make again!
★★★★
Hi Anna! You can try flatten them with a fork before they bake next time. Usually they don’t spread if the dough is too cold when going into the oven, so beating the vegan butter/sugar mix for a longer time will help with that. But flattening with a fork or the pressing down with the base of a glass is also totally fine! 🙂
Great, thank you! I will definitely try those things next time 🙂
★★★★★
These cookies are delicious! I suggest using vegan (they are labeled allergen free) chocolate chips instead of cutting dark chocolate chunks, and using 2 tbsp soy milk. Make sure to put a bunch of extra chocolate chips on top too! They are melty and delicious! Also, make sure not to use sea salt (I’m dumb and used it) and if you make small to medium sized cookies you’ll likely make a batch of 32 cookies. Hope this was helpful.
★★★★★
Thanks for sharing and the great review Jo! 🙂
These were good (although next time I would use less cocoa powder) but even after 12 minutes in the oven, they stayed in balls…? ?
★★★
Hi Gaby, you can try and flatten them with a fork next time before they bake, but usually if they don’t flatten, it’s because the dough is too cold when they go into the oven. The fix for this is to beat your vegan butter and sugar very well before adding the rest of the ingredients so that the dough is room temperature when going into the oven. Alternatively, flatten them with a fork, or bake a couple of minutes longer.
Lovely, bit too much cocoa powder for me but very nice.
★★★★
Could I replace the baking soda with baking powder?
Hi Sara, baking powder is not as strong as baking soda, so you’d likely need to use more, probably 2 tsp. Let us know how it goes! 🙂
Wow my 10 year old son just made these, found the recipe himself and did it all by hand no electric mixer! he did accidentally add the flour (gluten free) before creaming the butter & sugar and I’m not quite sure he got the right amount of cocoa powder… However they were delicious, better than any cookie I’ve ever tasted!?, vegan or pre vegan.
Very dangerous to have around though, shame he knows exactly how many he made!
We used coconut sugar instead of brown and I had to add a little more flour as the mixture was quite wet.
So awesome to hear they worked out great! And haha yes, you just want to keep eating these! Thanks so much for sharing. xo
A cheeky treat for the imagination
★★★★★
This recipe good for chocolate lovers who love to diet…i tried it the other day…very yummy..
Thanks Alison!
Hi. This recipe sounds great. I just wanted to know can I cut the dough into shapes?
You probably can. I haven’t tried it with this recipe, and I don’t know if the chocolate chips would interfere with that at all, but it’s definitely something to try!
Hi, not sure if you’ve already tried it out, but if you refrigerate the dough for at least an hour (though several is best) it will be much easier to cut into shapes.