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
Made these cookies for my vegan friend’s birthday, after reading all the rave reviews about it. These are the first vegan cookies that I have ever made and I must say that they are delicious!
I used 170g of sugar instead of 200g as I usually prefer my desserts to be less sweet. Also, I topped off the cookies with some sea salt flakes.
Absolutely outstanding!
Thank you for sharing such a great recipe. 🙂
★★★★★
So happy you loved the cookies, thanks so much for the wonderful review. 🙂
I had left over chocolate chips from making your brownie recipe tonight so chose this recipe to use them up. Super delicious. Your blog is always first on my ‘go to’ list.
★★★★★
Thanks for the awesome review Abigail and I’m honored that our blog is first on the list! xoxo
Deliciously chocolatey and brilliant cookie texture. I used 150g sugar instead of 200g as I usually use less than advised and I don’t think they need the extra 50g, personal preference of how sweet you like them. Thank you so much for posting this recipe Alison, very much enjoyed 🙂
★★★★★
Awesome Cait! So glad you enjoyed them and that you were able to tweak to your preference. Thanks for the amazing review! 🙂
Hi! Do you think I can add some walnuts?
Yes! I think that would be delicious! Just add chopped up walnuts to the cookie dough right at the end before rolling into balls. 🙂
These cookies bring me SO much joy- thank you! Failsafe with friends and family and my most regular baked good!
Question : if I don’t have vegan butter- will vegetable oil do??
★★★★★
Hi Alba! So happy you love the recipe! And thanks for the wonderful review. To answer your question, I think coconut oil could work as a substitute, others have used it successfully. Otherwise you can also make it with homemade vegan butter if you feel like making some of that! 🙂
Hi Alison
Hope you are well.
i recently came across this recipe and plan on making it with my daughter.
i am not vegan but this recipe and reviews sound awesome.
Please can you advise on the following ……..
Can substitute vegan butter with normal unsalted butter.
By all purpose flour, do you mean plain or self raising flour
Can i use normal full fat milk instead of soy milk
Look forward to your reply
My daughter is really looking forward to making these
Hi there, yes you can use regular butter if you prefer. Just follow the advice to only add as much milk as needed to get to the right consistency. All purpose flour is a kind of flour, if you’re in the UK it’s just called plain flour. And yes you can use any milk. All the best! 🙂
Thanks so much
These taste so good? Can they be frozen?
Yes! 🙂
The perfect recipe! Thank you so much for sharing. I’m making these again today, can I just double check, is the oven 180° fan or will I need to adjust this for my fan oven? Thanks!
★★★★★
Hi Ali! So glad you like the recipe! If you’re baking in a fan oven, then it would usually be 20°C lower, so 160°C in a fan oven is equal to 180°C in a regular oven. All the best! 🙂
I’ve made this recipe numerous times and have even used different swaps (including whole wheat flour or sometimes gluten free flour blend depending on guests). I think I even made it once with coconut oil instead of vegan butter. Every way I’ve made it have come out perfectly. You have the ratios down perfectly! Delicious.
★★★★★
So happy to hear this Jessica! Thanks so much for the wonderful review! xo
So delicious. Substituted nuttelex for vegan butter. Everyone loves them, kids, work colleagues, ME!!!
★★★★★
Hi Aisha, Nuttelex is a great brand and works very well. So happy to hear everyone loved the cookies! Thanks so much for the awesome review. 🙂
The best vegan cookies I have ever had, I make this recipe all the time now and everyone loves it. They have never failed!
★★★★★
So wonderful to hear that Sarah! Thanks so much for the awesome review. 🙂
I just had to comment again so that I could thank Allison for this amazing recipe I would be lost without great vegan websites like yours. THANK YOU!
★★★★★
You’re so welcome Daisy, thanks for the awesome comment. xo
Absolutely delicious, the best vegan cookie recipe I’ve ever made.👍I made these because I am vegan however the rest of my family is not and I gave it to them without telling them it was vegan and they didn’t suspect a thing. I told them afterwards and they were all super shocked. I definitely recommend these cookies for any family who are vegan or are just trying to cut down on the animal products. I hope everyone enjoys them as much as me.
★★★★★
It’s always the best when no one suspects it’s vegan! Thanks so much for sharing and the wonderful review Daisy! xo
Had to come back and make another comment.
These are deadly! I cant make them more than every other week because I can eat the whole lot, on my own, within two days. 🙂
Fantastic recipe, easy and quick to make. Don’t buy, use this recipe and make your own!
★★★★★
Thanks so much Tina! Really appreciate the 5* review! 🙂
These are the best cookies I’ve ever made, vegan or otherwise- so easy too. Thanks!!
Thanks so much Becca! 🙂
tried the choc chip cookies- the best! going to try these next, what cocoa can i get? Will cadburys Bournville cocoa powder work or is there a better one?
★★★★★
Hi Claire, any unsweetened cocoa powder will work great, including that one. Hope the recipe works out great for you! 🙂
Hi Alison, I’ve utilised your website for years now and thought it time to come and say a huge THANK YOU. I am an avid baker and prefer to try new recipes, but this cookie recipe is the one that I have returned to time and time again over the years. It’s probably the best and most reliable sweet treat that I’ve ever made. In fact, all of your recipes have been delightful (those pumpkin cookies = wow!!). I sincerely appreciate all of the time and energy that you put into coming up with this deliciousness and sharing it with the world. Thank you for making veganism so accessible.
★★★★★
Thank you so much for the kind words Holly! That means a lot to us. xoxo
Hello Alison!
Could you please share how you define vegan dark chocolate from ordinary dark chocolate?
Thank you in advance!
Dmitry.
It’s just that some dark chocolate isn’t vegan. So it’s just a case of reading the label. Some dark chocolate brands may use milk solids or butter fat.
These cookies came out perfect, I would %100 use this recipe again. It did come out a little different due to the fact I am Gluten-Free and my friend is vegan. Meaning I switched out regular flour for Gluten-Free flour so. Besides that, everything was amazing!
★★★★★
So happy to hear that! Thanks for posting and the awesome review. 🙂