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
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Prep Time: 20 mins - Cook Time: 10 mins
- Total Time: 30 mins
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Yield: 16 -
Category: Dessert, Baking, Cookies -
Cuisine: Vegan
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.
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 had to bake for my office and two of my work colleagues are vegan so I wanted to cater for them too. These cookies were amazing and so easy to make (even though I over baked the 1st lot) I had lots of happy work colleagues.
★★★★★
Wonderful! So pleased to hear that. 🙂
Can they be made glutenfree? If so, how?
I think it should be fine to make these gluten-free but just make sure to use a gluten-free all purpose flour blend and then you should be able to do a 1:1 switch.
I really enjoyed this recipe and is fun to make.
★★★★★
Tasted great! I have one issue I’d like some assistance with though! At the 10 minute mark, they were still in a ball shape, so I left them in for another 2 minutes. They were hill shaped when I took them out, as I assumed they’d flatten during cooling. They didn’t. The outsides were pretty crunchy, so I feel they’d be too hard if I leave them in longer. Should I just flatten them instead of rolling into balls next time? Or could something else help them flatten during cooking?
★★★★★
Hi Laura, so glad they tasted great! I have found that if the dough is too cold when they go in then they don’t spread as well. So if you cream it a bit longer so that vegan butter is nicely warmed up that usually does the trick. But to be safe, you can definitely flatten them with a fork before they go in if you are experiencing this issue.
Thanks for the tip, I had the same issue. I know my v-butter was cold. Though the taste was not compromised, I do want flat cookies. I am going to give it another try this weekend.
Love this recipe. So easy. So good. I put a Dandy in the middle – Yummy!!
★★★★★
Awesome Pam! Thanks for posting! 🙂
Easy and very chocolatey! Important to not overbake…they will form up after you take them out…thank you for a great recipe!
★★★★★
Thanks so much for sharing Emily! 🙂
These cookies are soooo good. Every time I make them, I am asked for the recipe by all that try them!!
★★★★★
Fantastic Angela! Thanks so much for the great review! 🙂
I Love these cookies.
Can they be frozen as I need to make a lot
Thank you
★★★★★
Hi Olive, yes you can freeze these, there are some good tips for freezing already baked cookies in this article. 🙂
Thank you for posting this recipe, Alison. We used walnut pieces instead of chocolate chunks. Delicious!
These were very good but I overbaked them and they turned out to be more like biscuits. Still nice but I will definitely take out earlier next time.
★★★★★
So glad they were good and you can make them even better next time. 🙂 Thanks so much for sharing.
This recipe turns out perfect! I made them using carob instead of chocolate, and used gluten free all purpose flour. You know how it is when one recipe goes right! You come back for more 🙂 Thank you Alison!
★★★★★
Thanks Bella! So glad they worked well with those changes and hope you find lots of other recipes here that you’ll enjoy. 🙂
A great recipe!
I added a little bit too much liquid so did not get a ball shape – however, I found that I liked the result of that. The cookies were all a bit differently sized after putting them on the tray with a spoon, so you can now choose how big you want your cookie to be when you pick it.
The recipe was very easy, I actually made it waiting for another recipe to finish in the oven.
The non-vegans I shared this with liked it as well and requested I make these again.
★★★★★
Great to hear it went well and was enjoyed by everyone, thanks for sharing and the great review! 🙂
Yummy recipe 🙂 my family was impressed for it being a vegan recipe lol. Although my cookies didn’t spread or flatten (cause my vegan butter was cold, taken out of the fridge), I smushed the cookies down with a spoon after taking it out of the oven and I let it cool that way. I think I’ll just do a pinch of salt next time and a little bit less sugar. Thank you for this!
★★★★★
Just made these tonight with white chocolate chips. They’re good cookies, but I had to add MUCH more than 1 TBSP of soy milk to the batter because it was so dry and crumbly. It ended up being more like 1/3 cup. I followed the recipe exactly with the exception of the chocolate chips so I don’t know why I had to add more milk. Anyway, I would make these again. Very versatile cookie.
★★★★★
So glad you liked them Kristina! Glad you were flexible in allowing for more soy milk. The reasons for that can be from accidentally using more flour than needed OR simply from using a brand of vegan butter that has a lower water content than what I used, so being flexible with it, like you were, is really important. Thanks so much for sharing! 🙂
These are amazing!!! I’m a new vegan and these are my go-to sweet snack, they’re delicious!
I have found that an extra tea-spoon or so of soya milk is needed to make them really moist but other than that the recipe is perfect.
★★★★★
Awesome! Thanks so much for the great review Ella. 🙂
These are great! They’re so quick to make. I was craving for something chocolatey so I searched for cookies (I’m vegan) and I’m so glad I came across your recipe right away ^_^
I made some on the spot and they’re perfect! (I was hoping I could post pictures)
★★★★★
So glad they were good! You can post pics on instagram and tag us @lovingitvegan if you have an insta account. 🙂
We baked these last week and they were delicious! We had to change it slightly just because we didn’t have the ingredients at home!
http://frommummytomum.co.uk/taste-testing-vegan-chocolate-cookies/
Awesome Helen, they look delicious in the photos! So glad you enjoyed the recipe. 🙂
Gorgeous cookies, added some chopped toasted nuts as well, I will be making these again soon! Thanks for all the great recipes you post, it’s always a treat to receive a new one.
★★★★★
Thanks Vicky! So happy to read your comment and really appreciate the awesome review. 🙂
I added some sea salt as well and used vanilla almond milk. First time baking cookies and they turned out so good. BEST RECIPE EVER! Now I can’t stop eating them. Can’t believe they’re vegan!!!!
★★★★★
So glad you enjoyed them! Thanks a million for the great review. 🙂
Wow, these cookies were so good!! I’ll definitely be making them again! Thanks for the great recipe.
★★★★★
Awesome! So glad you enjoyed them Phoebe, thanks for the great review. 🙂