Delicious 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 chips 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 chips right on top.
Because you can’t get too many chocolate chips in your chocolate cookies.
The result is a chocolate cookie with the perfect amount of crunch and the perfect amount of softness too.
What You Need To Make These Cookies:
Ingredient Notes
- Chocolate Chips – you can use any vegan chocolate chips or chop up some vegan chocolate bars into chunks and use those instead.
- Soy milk – can be replaced with any non-dairy milk.
How To Make Vegan Chocolate Cookies
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Add vegan butter, white granulated sugar and light brown sugar to the bowl of your stand mixer and cream them together until smooth.
- Add vanilla extract and mix it in.
- In a separate bowl, sift all purpose flour and cocoa powder and add baking powder and salt. Mix together.
- Add the dry ingredients in with the wet and mix it into a crumbly cookie dough.
- Add soy milk and mix it into a thick cookie dough.
- Add chocolate chips and mix in.
- Roll the cookie dough into balls and space them evenly on a parchment lined baking tray. Aim to get 20 balls from the batch.
- Bake at 350°F for 10 minutes.
- As soon as the cookies come out the oven, press more chocolate chips directly into the tops of the cookies.
- Let the cookies cool and firm up directly on the tray.
Recipe Tips
The cookie dough is quite dry. As you can see from the photos, the cookie dough is quite dry. However, the cookies don’t come out dry at all, so don’t worry about that. The only thing to worry about is whether you can roll the dough into balls. If the dough is just way too crumbly and won’t roll into balls, then add in another tablespoon of soy milk (or other non-dairy milk) and try again.
If the cookies don’t flatten. These cookies usually spread on their own, but if they don’t, you can allow an extra couple of minutes baking time. If they still don’t spread/flatten then just press down on the tops gently with a fork to flatten them while they are still warm and soft from the oven. Then get busy adding those extra chocolate chips to the tops of the cookies.
Make Them Gluten-Free
These cookies work perfectly as gluten-free. You won’t know the difference.
All you have to do is replace the regular flour with a gluten-free all purpose baking blend.
Storing and Freezing
Keep your cookies stored in a covered container at room temperature where they will last for up to a week. You can also store them in the fridge (covered).
They are also freezer friendly for up to 3 months. Thaw them in the fridge and bring to room temperature on the counter before serving.
More Vegan Cookies
- Vegan Oatmeal Cookies
- Vegan Chocolate Chip Cookies
- Vegan Peanut Butter Cookies
- The Easiest Vegan Sugar Cookies
- Vegan Pumpkin Cookies
- Vegan Snickerdoodles
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Chocolate Cookies
Ingredients
- ½ cup Vegan Butter (112g)
- ½ cup White Granulated Sugar (100g)
- ½ cup Light Brown Sugar (100g)
- 1 tsp Vanilla Extract
- 1 cup All Purpose Flour (125g)
- ⅔ cup Cocoa Powder (56g) Unsweetened
- 1 tsp Baking Soda
- ¼ tsp Salt
- 1 Tbsp Soy Milk or other non-dairy milk
- 1 cup Vegan Chocolate Chips (175g) + more for pressing into the tops of the warm cookies after baking
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 chips and mix in. Your cookie dough will be very thick, but sticky enough to easily roll into balls.
- Roll into balls and space them evenly on a parchment lined baking tray. Aim to get 20 cookies from the batch.
- 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 chips to the top of the cookies as they come out of the oven.
Video
Notes
- Chocolate chips or chunks. You can use vegan chocolate chunks (chopped up vegan chocolate) instead of chocolate chips. We used chocolate chips in these photos and chocolate chunks in the recipe video.
- You may need more soy milk. 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, if you use one of these, you’ll likely need a bit more soy milk, but just use as little as possible.
- If the cookies don’t spread: 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 still fine, and you can just press down on them gently with a fork as soon as they come out of the oven still warm and soft.
- Gluten-free: These cookies work perfectly as gluten-free. You won’t know the difference. All you have to do is replace the regular flour with a gluten-free all purpose baking blend.
- Storing: Keep your cookies stored in a covered container at room temperature where they will last for up to a week. You can also store them in the fridge (covered).
- Freezing: They are also freezer friendly for up to 3 months. Thaw them in the fridge and bring to room temperature on the counter before serving.
- This recipe has been updated with new photos and extra tips but the recipe itself is the same.
These are amazing! I used King Arthur gluten free flour and these are the best cookies ever! My new go-to cookie recipe.
Brilliant, thanks so much Heather!
I used coconut sugar instead of brown sugar, and coconut oil to replace the vegan butter. I did have to press down once with a fork, and cooked it a minute or two longer – but they turned out amazing.
So glad they worked out great! 🙂
Hello! I only have dark brown sugar in my pantry. Is it ok to use this in place of the light brown sugar? Thank you!
Yes that will be fine too!
These are soooooo good! Seriously the best cookies I have ever had! Thanks for the recipe!
That’s so awesome! Thanks so much Nina!
This recipe is fabulous. The cookies came out perfect. Thank you for another great recipe.
So happy you loved them Kim! Thanks so much!
Love love love your recipe blog! It’s one of the most reliable I’ve come across! I used to always make non-vegan amazing cookies and tried subbing out ingredients on the original recipe with vegan ones and it just didn’t work.
This one worked great and my non-vegan husband LOVED them and said that I did an awesome job hahaha thanks to you!!
I did split the mixture in half before adding cocoa powder to one half because I wanted different flavours, but the light mixture didnt form as much (although still delicious) so I think it needed evening out with a bit more flavour. I’m so happy I tried this easy recipe and it’ll be a go-to one for sure 🙂
So happy you loved the cookies Ri! Thanks so much for posting!
One word: AMAZING..!!! Even my non vegan kids LOVE them..!! Massive hit in this household, thank you..!! 😋
Awesome! Thanks so much Bex!
I had to sub some stuff cause I dropped my vegan butter on the floor and had to bin it so I used castor oil instead. I also subbed brown sugar with Coconut Sugar and put slightly less white sugar and a bit more coconut sugar. I couldn’t sieve either because my dog decided to wee on it when it fell off the draining board so hey ho haha. I just tried to make it as fine as possible, it looks and tastes amazing though as cookie dough and exactly how you said it should. I also added some salted caramel protein powder as well as some flaxseeds chia seeds and dried fruit for some nutrition.
Oh my! Hahaha, so glad it still worked out great! Thanks for sharing and for the laugh!
Hey Alison! I’ve been a long time lurker but yet to leave a comment…
These cookies are DA BOMB!
I literally make a huge batch of the dough, roll them into uncooked dough balls and freeze them. 170°C for 12mins and they are crisp on the outside and gooey on the inside…
I’m not kidding when I say I have over 50 balls in my chest freezer and nobody can believe they are vegan!
I think my Mrs will never leave me for fear that she will have to go without these cookies lol
That’s awesome! Thanks for the great comment Bailey!
Thanks for sharing this – I was wondering if I could use another type of fat besides the vegan butter, I plan to try coconut oil 🙂
Wow these are DELICIOUS! My family loves these. And they are now the go-to cookie for Santa in our house!
Thanks so much Audrey!
Not quite sure what happened – they’re flat and huge and nothing like the photo’s:( they smell amazing though!
I’m not sure either Saskia!
Alison!
These are just about the best cookies I’ve EVER tasted!
They have this really delicious, rich chocolate taste with a hint of saltiness, even though there’s not much salt in them. I followed the recipe and needed no extra liquid. Fantastic! Thanks so much!
Claire
Awesome to hear that! Thanks so much Claire! 🙂