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
Description
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! Love this recipe but unfortunately I can’t have sugar. Would it work with stevia or that won’t work?
I’ve never experimented with that, so I can’t say for sure but my feeling is it wouldn’t work great. The sugar isn’t just for sweetness, it’s also for texture.
I saw a YouTuber (Grackle) bake these cookies and they looked like perfect, soft, chewy cookies, so I tried them (a completely dairy, non-vegan version). THEY TURNED OUT PERFECT and are the best cookies I have ever baked in my entire life. This is the first time I’ve tried a recipe where the baked/cooked item has turned out exactly like the pictures in a recipe. They taste like chocolate brownies in cookie form. SO GOOD. Side note: I didn’t need to use milk at all since I could easily roll the dough into balls and didn’t use vanilla extract just to see if it would mess up the flavour (it didn’t).
I have (finally!) found my go-to cookie recipe!
So happy to hear that Miki! Thanks for sharing!
Best cookies ever im not vegan but I was trying these to use at work and you couldn’t even tell the difference amazing everyone will be getting these in bulk off me for Christmas!
Yay! Thanks Louise!
My friend and I made these today and they turned out incredible! My friend is gluten free so we used a gluten free plain flour and it worked perfectly. I’ve struggled to find a good soft and chewy cookie recipe for the longest time so I’m super glad to have finally stumbled across this one. I’m not even vegan but this has now become my go to chocolate cookie recipe!
★★★★★
Awesome Georgie! Thanks so much for sharing!
I love these cookies, have been my go to recipe for a very long time now!
Today I made them but with extra flour instead of cocoa and a dash extra vanilla. Made the best vanilla choc chip cookies I’ve had since being vegan, other recipes I’ve tried have always failed! This one is perfect thank you.
Oh awesome Liz! Thanks for sharing!
Made these yesterday and they are amazing! Thanks so much for this recipe. I can’t stop eating them 😐
★★★★★
Wonderful! Thanks Kate!
Hi! How do these cookies last in terms of freshness? Planning to make them for a friend but would have to do so the day before I see them.
The next day they will be perfect and just as good as the day they’re baked. They last very well at room temp in an airtight container.
Can I use coconut oil in place of the vegan butter?
Thanks!
Hi Lara, if you read the other comments it has been done by others successfully so yes you can. 🙂
Love these cookies they’re perfect every time! Is it possible to make a gluten free version?
Yes this recipe works great with a gluten-free all purpose flour blend. 🙂
It’s very delicious I highly recommend this recipe!
★★★★★
Thanks Willow!