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
Div says
April 18, 2019 at 7:09 pmHi. This recipe sounds great. I just wanted to know can I cut the dough into shapes?
Alison Andrews says
April 20, 2019 at 10:01 amYou 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!
Nasimul alam says
April 23, 2019 at 4:13 amThis recipe good for chocolate lovers who love to diet…i tried it the other day…very yummy..
Thanks Alison!
Jannet says
April 25, 2019 at 1:47 pmA cheeky treat for the imagination
★★★★★
Ellen says
April 25, 2019 at 6:17 pmWow 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.
Alison Andrews says
April 26, 2019 at 9:23 amSo awesome to hear they worked out great! And haha yes, you just want to keep eating these! Thanks so much for sharing. xo
Sara says
April 27, 2019 at 6:46 amCould I replace the baking soda with baking powder?
Alison Andrews says
April 27, 2019 at 1:52 pmHi 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! 🙂
Eloise says
April 27, 2019 at 2:47 pmLovely, bit too much cocoa powder for me but very nice.
★★★★
Gaby says
April 28, 2019 at 11:32 pmThese were good (although next time I would use less cocoa powder) but even after 12 minutes in the oven, they stayed in balls…? 🤔
★★★
Alison Andrews says
April 30, 2019 at 6:12 amHi 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.
Jo says
April 30, 2019 at 2:07 pmThese 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.
★★★★★
Alison Andrews says
May 1, 2019 at 9:17 amThanks for sharing and the great review Jo! 🙂
Anna says
May 3, 2019 at 7:29 pmNot 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!
★★★★
Alison Andrews says
May 4, 2019 at 6:39 amHi 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! 🙂
Anna says
May 4, 2019 at 4:08 pmGreat, thank you! I will definitely try those things next time 🙂
★★★★★
Alexis T says
May 6, 2019 at 9:26 amThese 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.)
★★★★★
Alexis T says
May 6, 2019 at 9:31 amOoops! I meant to say I was careful TO fluff the flour while measuring, not to say “not to.”
Alison Andrews says
May 7, 2019 at 1:39 pmHaha yes those crazy people who don’t like too much chocolate! So glad you enjoyed the cookies and thanks for the amazing review! xo
Kalene says
May 18, 2019 at 7:42 amMade 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!
★★★★★
Alison Andrews says
May 18, 2019 at 8:18 amSo glad they came out well! Thanks for the wonderful review. xo