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
Hey, I just baked these after making your chocolate chip ones over the weekend, which were amazing BTW. I was wondering as they are literally the same recipe, why this one doesn’t have baking powder like the choc chip ones and how this affects the end result. I haven’t had this one yet, waiting for them to cool.
Hey I was just wondering can I freeze the dough? Or would that effect the cookie.
Yes you can freeze it! You can even bake the cookies from frozen, just allow more baking time.
This recipe was too good not to leave a comment. Followed everything to the letter, and the cookies came out perfect. The whole process was so fast (from measuring out ingredients to the kitchen being completely cleaned up, everything took less than an hour), especially when it produced such great results. I will definitely be making these again!
★★★★★
Thanks so much Hayley!
Made these for a party and they were a hit!
★★★★★
Awesome! Thanks Ally!
Cookies came out good but you really taste the baking soda. I plan on making again but halving the baking soda. Thanks for the recipe 🙂
★★★★
my gf and I made these a couple weeks ago and they were so easy!! my new go to for cookies ever since! trust the notes!! the dough is crumbly and thick but then they bake super nice. so you really only need that tiny bit of milk. def keep them in an airtight container so they last longer. I didn’t and they got hard in like 2 days but I stuck it in the microwave for like 10-15 seconds and it was perfect again. totally making again:)
★★★★★
It’s a great recipe. I added oat flakes (1/3 of the flour quantity) and worked really well.
Thanks!
🙂
★★★★★
Thanks Dora!
I just made these cookies this evening. I halved the recipe because it’s just me, and I added a small snack-size box of sweetened cranberries I had on hand. I think these are the best cookies I’ve ever made. I’ve never left a review on a recipe before but I had to for this because these cookies totally knocked my socks off for real. Plus, I didn’t even have brown sugar on hand, I just added a half teaspoon of maple syrup to my quarter cup of regular sugar (I halved the recipe). These were so easy. Just totally scrumptious. Thank you! This is now a go-to recipe of mine. I even popped some in the freezer to give to my best friend when she comes in town, because they are just that good I have to share with her. Thank you- love!
★★★★★
Thanks for the amazing review Carly!
Do not halve the sugar as other commenters suggested! I love cookies, but hate the sugar/calories so I took the suggestion to halve the sugar b/c some cookie recipes are over-the-top sweet. My cookies did not bake properly and they were not sweet at all! My suggestion is to follow the recipe as written.
I baked them in the air fryer (cuz I don’t have an oven in my lil studio), and they turned out perfectly crispy and gooey! Best cookies I’ve ever had. Also, I used spelt flour, worked really well!
★★★★★
Such an easy recipe! Crunchy around the edges and chewy and gooey in the middle – best of both worlds! Highly recommend to anyone!
★★★★★
Thanks so much Anna!
This is the best cookies recipe out there, so easy, impossible to mess up and quick. I usually have all these ingredients in the house anyway and I‘ve also used less butter or sugar and they still come out great. I‘ve made these countless times and recommend the recipe left and right. Thank you!
PS: My best tip is to use half the sugar and extra cocoa, I like the extra chocolate-y flavour.
★★★★★
Thanks so much Lilo!
I made these today for my nephews (for Valentine’s Day, which is tomorrow actually) and they LOVED them. The adults loved them too. I used chocolate chips and smarties! I am not a vegan, but didn’t want to waste eggs, so this worked out well. Thanks!
★★★★
Thank you for an excellent recipe! I used half the sugar and instead of chocolate chips used chopped candied orange peel I made myself (great way of turning ‘food waste’ into a versatile condiment you can put in yogurt, ice cream, puddings etc.). The cookies were soft, brownie like and had just the right sweetness with a subtle chewy orange hit. They were even good enough to eat raw!
★★★★★