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!
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Vegan Chocolate Cookies
Ingredients
- ½ cup (112g) Vegan Butter
- ½ cup (100g) White Granulated Sugar
- ½ cup (100g) Light Brown Sugar
- 1 tsp Vanilla Extract
- 1 cup (125g) All Purpose Flour
- ⅔ cup (56g) Cocoa Powder Unsweetened
- 1 tsp Baking Soda
- ¼ tsp Salt
- 1 Tbsp Soy Milk or other non-dairy milk
- 3.5 ounces (100g) Vegan 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).
Video
Notes
- You can use vegan chocolate chips instead (around ⅔ of a cup), but it's also great to chop up some vegan chocolate into chunks as 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, 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 still fine, and you can just press down on them with a fork as soon as they come out of the oven still warm and soft.
Amazing
Fabulous recipe. We ate them warm from the oven with ice cream and they were devoured – mostly by the non-vegans 😉
Don’t be put off by how thick the dough seems, it all makes sense when you roll them into balls for the baking tray
Awesome! Thanks so much Nikki!
Made these cookies with gluten free flour as needed gluten free vegan cookies, they turned out amazing. They didn’t spread much, so I tried pressing half when I took them out to compare but both flattened into perfect cookies. Might reduce the amount of cocoa as it’s very rich but delightful, thanks big, always go to your baking recipes as they produce professional results.
Wonderful! So happy to hear they were a success. Thanks so much for the amazing review Robyn!
I make these all the time they’re so delicious. Quite bitter, especially if you use dark chocolate and pure cacao powder but really tasty.
So glad you like them Holly! And oh yes definitely pure cacao powder can be very strong, but still delicious! 🙂
These cookies are amazing! I’ve made them twice. The first time following the recipe exactly. The second time i only used about 42g of cocoa powder because I ran out. In my opinion the second batch with less cocoa powder came out better. The dough was less crumbly. But they’re great either way. So if you’re running low on cocoa powder don’t worry!
Absolutely love this recipe. Make it a lot. Thanks
Awesome, thanks Marge!