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 above, 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 perfectly.
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!
So let me know your thoughts on these chocolate cookies! And if you have any questions, post them down below.
If you make these cookies, please tag us #lovingitvegan on instagram so we can admire them!
And if you like cookies, then I bet you’ll love these other cookie recipes as well! Check out:
- Vegan Oatmeal Cookies
- Vegan Chocolate Chip Cookies
- Vegan Peanut Butter Cookies
- The Easiest Vegan Sugar Cookies
- Vegan Chocolate Sugar Cookies
- Vegan Shortbread Cookies
- Vegan Thin-Mint Cookies
And heaps more!
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, Baking, Cookies
- 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
I love this recipie, I wondered if it is possible to substitute vegan butter for coconut oil or olive oil?
Definitely not olive oil but I think if you read the other comments others have tried it with coconut oil. You can also use homemade vegan butter.
Thanks to your website and your wonderful recipes, our family has been successfully vegan for a while now and so I decided to try these lovely looking cookies but alas…HELP please..
I live in a country where we don’t have vegan butter available so I used dairy free margarine and I also substituted the cocoa powder for additional plain flour because my hubby dislikes chocolate cookies and it looked thick smooth and very sticky. Adding more flour kinda made it workable but they baked fast and came out flat. Still yummy but flat.. any ideas on where I can improve? Thanks Alison 😊
★★★★★
Hi Twane, dairy free margarine would be fine, but I think switching cocoa powder for flour wouldn’t work too well in these cookies. Coming out flat though is fine, sometimes mine come out quite flat and sometimes quite puffy it is to do with the temperature of the dough when it goes into the oven. We do have other cookies that don’t have chocolate though and I think you will prefer those. You can see a list here of some of our cookie recipes, I think if you try a different recipe without any cocoa you will have better success. 🙂 So pleased you have been loving other recipes on the blog and that it has been helpful, thanks so much for letting me know! All the best! 🙂
Just followed the recipe exactly. Rolled them into small balls and they came out of the oven in the same fashion……. what went wrong? They taste amazing but they are round balls not disc cookies, at all.
Aight’ so I left an initial review about how the cookies did not shmoosh. Like, cookie be same ball as cold dough. So I smachet’ed em’ wit a fork when they came out. Didn’t want to over cook em’. Alison!! These cookies are delicious! My family thought they were delicious. Thank you! I still don’t understand why they didn’t spread out….and I don’t really care. I’ll make em’ again! For sure! Thank you <3
★★★★★
Hi Zan! So glad they taste good and you were happy with them in the end! The reason they don’t flatten sometimes is if the dough is cold going into the oven, so to help that you can cream the vegan butter and sugar for longer to warm up the butter more which warms up the cookie dough and then they flatten better. OR, you can just smoosh them with a fork before going in, or after, like you did! 🙂 Thanks so much for updating and the great review!
Love it! Perfect for a vegan like me! I’m going to try this on the weekend! Thank you for sharing this!
★★★★★
Just made these for my non vegan boyfriend for Valentine’s Day tomorrow, safe to say he will love them!! They are DELICIOUS!
★★★★★
Yes, these are perfect for Valentines! So glad they came out well, thanks so much for posting Lexi! 🙂
These were SO good, super-easy and super-quick to make. I will make them again.
★★★★★
So glad to hear that Elle, thanks so much for the great review. 🙂
I love this recipe! I’ve made it countless times and my family loves them. However, my cookies keep going flat and I don’t know what I’m doing wrong. Any suggestions?
★★★★★
Hi Eve, if the dough is quite warm when the cookies go into the oven, there will be more spread. If the dough is colder, there will be less spread. I am usually happy with either quite flat cookies or puffy ones and I have had these come out both ways. But if you specifically want them to be more round/puffy and less flat, then the dough should be colder. You can place the tray with the unbaked, rolled cookies into the fridge for 10 minutes before baking and this should reduce the spreading.
Needed cookies in a hurry. I added chopped walnuts and cocoa nibs. Fast easy and tasty too. 😊
★★★★★
These cookies are delicious! I have made them
Twice and my boyfriend says they are the nicest cookies I’ve ever made 😊
★★★★★
Wonderful to hear that! Thanks a million for the review Amy! 🙂
As a regular maker of these, I did all the steps before realising I was out of plant-based milk! Lazy me did not want to walk to the shop mid baking.
I did have ground flaxeed though, so I made a ‘flax egg’ (1tsp ground flaxeed, 3 tsp water mixed together) instead and they came out just fine!
Just thought I’d let people know in case they needed to sub plant-based milk 🙂
Thanks again Alison for this amazing recipe, always a hit with everyone!
Awesome! Thanks for sharing Nour. 🙂
I was shocked how wobbly the 10-minute cookies came out so I left the other half in for 11 minutes. Don’t make my mistake!! 10 minutes is perfect as they really do firm up as they cool. The 11 minutes were yummy too, but more like crunchy biscuits. Amazing recipe, I’m gonna try making them today without the cocoa powder, will instead add a little more flour, some cashew butter and chopped hazelnuts and hazelnut nib moo-free.
★★★★★
Hi Laura, yes, they do firm up a LOT when cooling. Thanks so much for sharing and the awesome review. 🙂