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
Hi Alison,
Do you think the dough could be either frozen OR refrigerated for a couple of days before baking?
Hi Holly, yes I think it could be, but ideally you would bring it back to room temperature before baking, otherwise it may require a few minutes longer.
I rolled the balls and refrigerated for a few hours. Then I baked them two additional minutes and they came out fine.
★★★★
These are perfect! I just made them. I had no soymilk so I just used water and they turned out great. I had to use about 2x the amount of water to get a dough, but this was the easiest and most delicious cookie recipe ever. Thank you!
★★★★★
So glad they worked out well! Thanks so much for sharing! 🙂
This recipe is great! But for some reason my cookies didn’t seem to flat out and I had to press them down manually.. It tastes amazing and I will definitely try these again once I figure out what went wrong the 1st time 😀
★★★★★
Hi Poorna, this sometimes happens if your dough is quite cold when it goes into the oven. If you cream the vegan butter and sugar for a longer time, it should result in a dough that is room temperature and not at all cold and that’s when you get the nice spread. The other way to do it though is just to press down with a fork before they go into the oven. All the best! 🙂
Wanting to try these out but don’t have any vegan butter. Can I sub all coconut oil?
Hi Amber, if you read the other comments others have tried it with coconut oil and it has worked! All the best! 🙂
Hi there,
How do these hold up if you freeze them?
Thanks!
★★★★★
They hold up very well to freezing! 🙂
Perfect, thank you!
These were excellent!! I’m not vegan myself, but I was tasked with making dessert for my extended family, who are strict vegans and very picky eaters. I (an amateur baker) made this with no issues and they came out great! If you told me these weren’t vegan, I’d totally believe you. They were a little on the dry side once they cooled off, but the chocolate chips counterbalanced that fine. Everyone loved them (thank god)! Great recipe, 10/10 would recommend!!
★★★★★
Wonderful! I’m so glad they worked out well. Thanks so much for posting and the great review! 🙂
Hi, I’m going to attempt these for the first time. Do you know if it works with gluten free flour?
Hi Eva, yes you can make these with a gluten free all purpose flour blend. All the best! 🙂
Hi, can I double the ingredients for a larger amount of cookies?
Hi Mika, sure! Just be careful with your measurements and it should work out great! 🙂
Holy sh*t! I made these at home (half coconut oil/half butter, yup, it works) and they’re shockingly good. Thanks for sharing the recipe!
Awesome! So happy they came out great! 🙂