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 subscribe to our mailing 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 -
Category: Dessert -
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
Awesome cookies! It isn’t very often that I go directly from my email to my kitchen and these cookies did not disappoint. Thanks!
★★★★★
That is brilliant! So happy to hear Liza! Enjoy!
Awesome cookies
★★★★★
Just made these cookies. My husband and I are on a diet, but I had to have a chocolate fix. I made them half whole wheat so as not to feel too guilty making them. They are great. Thank you for the recipe.
You’re welcome Mareina! So glad you liked them. 🙂
I am actually going to share this recipe with my mom. I will be looking for more goodies on your blog.
Is the brown sugar, packed?
Yes it is!
Will these still have a nice chocolate taste if I don’t add in any chocolate chunks?
Yes definitely – the cocoa powder creates the chocolate flavor so you’re all good for chocolate cookies without adding in extra chocolate if you don’t want to.
I’m going to use whole milk and organic no-salt butter hope that’s okay.
Of course – should work out fine.
Mine did not spread at all?; (any idea why?) Thanks!
That is strange! I have no idea why. Were they otherwise good? I would maybe just flatten them ahead of time if you make them again. Dip the bottom of a glass in cocoa powder so it doesn’t stick and press down on them to flatten.
I’ve tried them last night, but they turned out too firm on the outside and sticky on the inside. Any idea what was wrong? But the taste is pretty good!
Fantastic recipe. These cookies are delicious and so easy to make. I live in the UK and used ALDI’s accidentally vegan dark chocolate chips. Perfect!
★★★★★
Lovely! 🙂 Thanks for posting!
Thank you for this recipe! I feel pretty limited with my child’s food allergies and these came through AWESOME! I used 2 oz mini chocolate chips instead, and I did need to flatten them out some with a spoon while baking, but no big deal! This one’s a keeper.
Wonderful! Thanks for sharing!
Omgosh! These cookies are ABSOFREAKINLUTELY amazing!
Recipe saved!
Yay! 🙂
These are sooooo good.
I use cacao powder instead and it is amazing.
Thanks for the recipe!
★★★★
This is supposed to be 5 stars but it won’t work.. sorry!
Awesome! Thanks for sharing! And thanks for the rating. 🙂 We are working on the bug in the ratings system!
IMO, chocolate chunk cookies are always way better than chocolate chip cookies. You get those little chocolate shavings that melt right into the dough… Yum! These turned out great. So fudgy and sweet with a great texture.
★★★★
Yes! So good! 🙂 So glad to hear yours came out great! 🙂
Amazing cookies! Just made them and they were soooo good! thank you
★★★★★
Yay! So happy to hear! Thanks for posting! 🙂
These came out wonderful! I appreciate how firm they are once cooled, that’s usually my biggest issue with vegan baking.
★★★★★
Great! Thanks so much for sharing! 🙂
These cookies were amazing! Thank you! I followed the recipe exactly as you had written it and the cookies were crunchy on the outside and chewy on the inside. Perfection!
★★★★★
Totally perfect! Thanks for sharing! 🙂
Hi Alison, I love this recipe! Is there a chance I can make them in advance and freeze them? Either the dough balls or the cookies? How long do they last and how do I keep them once baked? Thanks
You definitely can! This article has some great tips on freezing either cookie dough or baked cookies.
I enjoy cooking Vegan Chocolate Cookies and only soya milk, dairy-free (vegan) And amazing cookies! Is ok with demera like brown sugar….. thanks😀
Will coconut oil work in replacement of the vegan butter?
It might, but I haven’t experimented. If you try it, let us know how it works out!
I made these recently and they are fantastic! Just about to add the hashtag to my Instagram post as I didn’t see it first time.
Could I make these without cocoa powder? Would I just add the same amount as extra flour?
I know you have a chocolate chip cookie recipie but my husband prefered the texture of these and it’s not often he eats anything I bake!
Thank you 🙂
★★★★★
Hi Zoe, so glad to hear you liked them and your husband too! I’m not sure how much extra flour you’d need to add to compensate, you’d have to experiment. Probably a combination of a little more flour and leaving out the soy milk might do the trick. I think if you do try the chocolate chip cookies though, you might find you like the texture just as much. 🙂
Thank you, I shall do a little experimenting, starting with an equal swap!
I do enjoy the texture of the chocolate chip ones, I added freeze dried raspberries too, just my husband being fussy so I’m trying to find a way to make lots of different flavours of this recipie as I know he’ll eat them!
Used coconut oil in place of the butter. They are looking AMAZING! Every Christmas I make vegan chocolate cookies with a peppermint glaze. These will be perfect for that!!!
Awesome Hannah! These with a peppermint glaze sounds amazing! 🙂
Can you freeze these cookies? Thanks! 🙂
Sure! There are some great tips for how to freeze cookies in this article.
Yum! I used sifted wholemeal flour and they came out perfect.
Whole house of vegans, dunking them in soy milk and looking very happy 🙂
★★★★★
Hahaha, a whole house of vegans sounds wonderful! So glad to hear they came out well and that wholemeal flour was also a winner! Thanks for sharing! 🙂
The cookies are absolutely delicious – even though I do not have electric mixer and just mixed it all with the spoon – they came out just perfect. Thank you so much for this recipe I will definitely make it again. And again. And again. And again until I cannot eat it anymore 🙂 xx
★★★★★
Wonderful! So happy to hear that! Thanks for sharing! 🙂
Can you suggest how to half this recipe just so I can test out first for a party? I am new to vegan baking.
Hey Christine, I would rather just do the recipe as is, especially if you’re new to baking. It’s not a very big recipe as is, and when you get into making adjustments, there’s more that can go wrong.
Amazing! Delicious but so simple. Thank you so much for sharing this <3
★★★★★
You’re so welcome Jayde! Thanks so much for your review! 🙂
Made these and added peppermint extract + crushed candy canes on top for holiday cookies. They were delicious!! My only downside is that the dough was way too crumbly and then too moist. Will definitely try again.
★★★★
Sounds great Melissa – yes, if it’s crumbly add a tiny bit more non-dairy milk, only a tiny bit at a time so that it doesn’t end up too moist.
Thank you so much for posting this recipe – my cookies turned out wonderfully! I never liked chocolate based cookies when I ate dairy, but this vegan recipe changed my mind completely. I added vegan peanut butter chips (Peanutta brand) instead of chocolate and they were delicious! Definitely one of my top favorite vegan cookie recipes!
★★★★★
Fantastic! Peanut butter chips sound so good! 🙂
Can I just use white sugar and make it 150g?
Using white sugar isn’t an issue but I don’t know what effect cutting it down by quarter cup will have. Worth a try though if you want it to be less sweet.
Love these, I’ve made them a few times now and they’ve been perfect everytime, not sure about them lasting a week in a sealed container though, mine are all gone in a couple of days!
★★★★★
Awesome Sarah and hahaha I know what you mean! It’s difficult for us to test how long they’ll last when we just want to eat them all! 😁
These came out INCREDIBLE! Chocolatey and gooey and beautiful.
I don’t use insta so can’t post a pic but I would if I could! Do you have a facebook page for recipes?
Wonderful to hear that Nour! So glad they came out great! We do have a facebook page! You can check it out here! 🙂
I made these cookies for my housemates yesterday and everyone loved them. They were gone about two hours later. They are maybe the best chocolate cookies ever. Thank you for the recipe 🙂
★★★★★
That’s wonderful! So happy! Thanks for sharing! 🙂
Another fab recipe. I don’t think sticking with you can go wrong! Moist, rich and chocolatey. What’s not to like? Thanks for sharing.
★★★★★
Fantastic! 🙂 Thanks so much Susan! 🙂
I made it earlier in the week and it was fab. However my 10 yr old daughter and her friend made it by themselves today, accidentally put it 125g of butter that was melted and did an all-in-one method, it did not need milk and came out even better!!!!! Used 50g of choc chunks and a handful of raisins, hands down the best choc cookies to come out of my kitchen.
★★★★★
Ooooh, sounds great Susan! Thanks for sharing! 🙂
These cookies were absolutely delicious! I added some chopped walnuts and vegan white chocolate, and it worked great!
★★★★★
That sounds awesome! Thanks for sharing! 🙂
Can you substitute coconut sugar and almond flour in this recipe?
Coconut sugar should be fine as it’s also a granulated sugar so that doesn’t make a difference, but almond flour I have no idea, if you give it a try, let us know how it works out! 🙂
I don’t have brown sugar to hand would 200g of white sugar be ok?
Yes sure, that would work fine.
I am definitely going to make these for my son’s first birthday. I wanted to try this recipe out beforehand and I am so glad I did. These cookies are fantastic. Thank you for sharing this recipe!!
★★★★★
Wonderful! Thanks so much for sharing Betsy! 🙂
Hi, I just happened to stumble across this recipe and decided to go for it…and I’m sure glad I did – Count Chocula would swoon! They turned out beautifully. I love the fact that they aren’t too sweet, perfect for me. I did have to use more soy milk, but I simply followed the instructions to add as much as takes you to the point of being able to “ball” the dough. Will definitely make them again. Thanks so much!
★★★★★
Yay! Thanks so much for sharing Rose! 🙂
I wrote a song about this recipe because I liked it so much.
https://soundcloud.com/bayindir/the-cookies-must-come-first
Hahahaa, I love it! Yes, the cookies must definitely always come first! 😂 Perfect song for these cookies! 💛 Thanks for sharing that! 🙂
I am blown away by these cookies! I’ve been looking for a perfect chocolate cookie for years. I never found one. 6 months ago we found out my daughter is allergic to all dairy and eggs. So that’s what brought me here. These are astonishing. Better than any non vegan cookie I’ve made! I’m sitting here trying not to eat them all because they are for my moms birthday tomorrow!
Oh the only substitution I made was the milk. We also have a soy allergy and only had chocolate coconut milk on hand. It worked perfect. I did add extra milk though.
Thank you for this. I cant wait to blow my family away tomorrow!
★★★★★
Wonderful to hear they were such a success Victoria, thanks so much for sharing! 🙂
Great
★★★★★
What would happen if you used gluten free flour, would adding a bit extra milk help? I know you experimented with your chocolate cake and gave a gluten free version, but commented you couldn’t always just substitute like for like flour. I am catering an community event and so are baking for all dietary requirements, well almost all! Just got your vegan g/free choc cupcakes out of the oven.
Thanks.
Hi Vicki, I think in the case of cookies, you likely can substitute like for like. I have recently tested one of my other cookie recipes as my mother is gluten-free and just replaced the flour with gluten-free flour and it came out perfectly, no other adjustments. So try it like that first and see how it goes, of course if the batter is too dry, then be flexible, but I think it may be fine, so long as you’re using an all purpose gluten-free flour blend.
Thanks Alison, that’s very helpful to me, and what a quick reply!
This recipe worked out great! I didn’t have brown sugar on hand so i used an almost full cup of white sugar mixed with roughly a bit less than 1/4 cup of maple syrup. I was a little skeptical but the cookies turned out moist and delicious!
★★★★★
Great! Thanks for sharing Lucy! 🙂
Wow, I already made this recipe twice within the last two days: I think that describes pretty well how good those cookies taste! 🙂 But as baking soda isn’t that common to use for baking where I live and therefore we didn’t have it at home, I substituted it with 1 tsp of baking powder which also went very well… The only thing I was a little struggling with was the baking time: for me they always looked too raw in the oven after 10 mins, so I took them out a little late the first time I made them. (Because when they cool they firm up quite well) But then the second time was more of a success in consistency. I guess it also depends on the oven you use etc….
So thanks a lot for posting this recipe! I can really recommend trying it out! 😉
Btw I’m sooo thankful that the gram measurement were also added. That saved me a lot of time and effort! <3
★★★★★
Awesome Liliana, so glad you like the cookies! Yes, oven temperatures definitely can vary, getting an oven thermometer can help as well. You’re welcome about the gram measures, I find it helps a lot with accuracy! 🙂 Thanks so much for posting! 🙂
Delicious cookies. Made this recipe twice and I can’t stop eating it! Thanks for sharing
★★★★★
Fantastic Natasha! Thanks for your comment and review! 🙂