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
Best cookies I’ve had so far as I’m dairy free . I never added the salt. I made ten big cookies out this. It’s now printed off to use again. Also a hit with kiddies an hubby. Thanks so much sharing.
★★★★★
Awesome! Thanks so much Nina!
I used self raising flour as I prefer thicker cookies they spread great too, great recipe baking them again today but adding hazelnuts as well today 😊
Hi, I made these cookies but they didn’t spread like yours when baking, did I do anything wrong? 🙁
Hi Emily, you can try flatten them with a fork before baking if you make them again. If the cookie dough is too cold going into the oven then this can happen.
My partner loved these so much he got me to show him how to make them so he could make a batch to take to work – they were a hit! We replaced some of the dark chocolate chips with chopped white chocolate vego bar. So good.
★★★★★
So happy to hear that Karen! Thanks for the great review!
These are perfection! Better than the ones I used to make with eggs and milk
★★★★★
Thanks so much Rachel!
So delicious!! You really don’t need animal products to bake amazing cookies.
★★★★★
Indeed! Thanks so much Helena!
These are my favorite cookies of all times and all my vegan and non-vegan friends love them as well. Their texture is a bit different every time, so sometimes I flatten them a bit with a spoon before baking them. But no matter what, they always turn out super delicious!
★★★★★
Awesome Hannah! Thanks so much! 🙂
They were awesome, definitely didn’t last a week, gone within a couple of days!
★★★★★
Awesome! Thanks Gill!
Best cookie recipe. It’s my go to now !
★★★★★
Thanks Georgina!
Hi,
is it possible to use margarine instead of vegan butter? Sadly none in shops!
Thank you!
Francesca
That’s perfect!
The cookies are amazing but using margarine will make the cookies spread more and make the cookie either really chewy or really crispy. It’s more in line with preference.
★★★★★
I made a batch of these the other day and they disappeared within minutes – what another great recipe, thank you! (I think the combination of brown and white sugar make a world of difference – so crunchy yet chewy at the same time, magic) <3
Thanks Dimitra!
I don’t have any plain flour (none in shops at all!!) Can I sub the flour and baking soda for self raising flour?
Hi Laura, I think that will work! Let us know how it goes! 🙂
These taste amazing. I’m in the UK and have trying to make more comfort food recipes for my vegan daughter and the six other member of our family. The vegan barely got a look in for these – the whole batch was gone in a day! I used to make similar tasting non-vegan cookies using a recipe from Tamasin Day-Lewis – but these are going to be the new go-to double chocolate cookies.
★★★★★
Awesome to hear that! Thanks so much Emma!
Really good!
★★★★★
These cookies are so good the texture and taste are flawless 10/10
★★★★★
Thank you so much! 🙂
My whole family love these. They taste amazing ❤️
★★★★★
Thanks Marie!
Made them for my daughter she’s vegan, left out the chocolate chunks since I didn’t have any they came out delicious!
Thank for sharing Angie!
I wanted to chocolate peanut butter cookies- So I prepared this recipe and sweetened about 1/3 cup of PB, then cut the PB mixture into the cookie dough in thick stripes, and swirled it in gently like play-doh while making the balls. Came out amazing and these were so much fun to make!
★★★★★