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!
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- ½ cup (112g) Vegan Butter
- ½ cup (100g) White Sugar
- ½ cup (100g) Brown Sugar
- 1 tsp Vanilla Extract
- 1 cup (125g) All Purpose Flour
- ⅔ cup (56g) Unsweetened Cocoa Powder
- 1 tsp Baking Soda
- ¼ tsp Salt
- 1 Tbsp Soy Milk (or other non-dairy milk)
- 3.5 oz (100g) Vegan Dark Chocolate (chopped into small chunks)*
- 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).
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!