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 teaspoon Vanilla Extract
- 1 cup All Purpose Flour (125g)
- ⅔ cup Cocoa Powder (56g) Unsweetened
- 1 teaspoon Baking Soda
- ¼ teaspoon Salt
- 1 Tablespoon 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 the bowl of your stand mixer and cream them together. Add the vanilla extract and mix in.
- Sift the flour and cocoa powder into a separate 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 Tablespoon 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.
- 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.
Jessica says
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.
Alison Andrews says
So happy to hear this Jessica! Thanks so much for the wonderful review! xo
Aisha says
So delicious. Substituted nuttelex for vegan butter. Everyone loves them, kids, work colleagues, ME!!!
Alison Andrews says
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. 🙂
Sarah says
The best vegan cookies I have ever had, I make this recipe all the time now and everyone loves it. They have never failed!
Alison Andrews says
So wonderful to hear that Sarah! Thanks so much for the awesome review. 🙂
Daisy says
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!
Alison Andrews says
You’re so welcome Daisy, thanks for the awesome comment. xo
Daisy says
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.
Alison Andrews says
It’s always the best when no one suspects it’s vegan! Thanks so much for sharing and the wonderful review Daisy! xo
Tina Richards says
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!
Alison Andrews says
Thanks so much Tina! Really appreciate the 5* review! 🙂
Becca says
These are the best cookies I’ve ever made, vegan or otherwise- so easy too. Thanks!!
Alison Andrews says
Thanks so much Becca! 🙂
claire says
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?
Alison Andrews says
Hi Claire, any unsweetened cocoa powder will work great, including that one. Hope the recipe works out great for you! 🙂
Holly says
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.
Alison Andrews says
Thank you so much for the kind words Holly! That means a lot to us. xoxo
Dmitry says
Hello Alison!
Could you please share how you define vegan dark chocolate from ordinary dark chocolate?
Thank you in advance!
Dmitry.
Alison Andrews says
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.
Saffron Rose says
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!
Alison Andrews says
So happy to hear that! Thanks for posting and the awesome review. 🙂
Tina says
Fantastic, best cookies ever eaten. Made these and ate them within two days. Making them again today. ????
Rose says
Hi, would you please tell me what the purpose of using two different sugars is? I don’t want to use white or brown sugar , instead I want to use golden unrefined sugar. Should it turn out good anyways?
Alison Andrews says
White sugar is lighter so creates a lighter texture, if using only brown sugar it weighs it down more. Not necessarily a bad thing and the difference is subtle. You should be fine using only one type of sugar. All the best! 🙂
Tina says
Used only dark sugar and they tasted fantastic.
Alison Andrews says
Awesome! Thanks for sharing Tina! 🙂
Roni says
THESE ARE AMAZING
Alison Andrews says
Thanks Roni! 🙂
joe says
do you think coconut oil can be used to replace the butter and coconut milk replace the nut milk?
Alison Andrews says
Hi Joe, others have used coconut oil successfully and coconut milk should be fine. All the best. 🙂
Shonna says
These are amazing! Like a brownie in cookie form. Yet another one of your recipes that people don’t believe is vegan until I show them.
Alison Andrews says
Yay! Thanks so much Shonna! 🙂
Tatiana Keen says
My kids are in heaven… They are super rich & extra chocolatey!! I followed the recipe exactly as written.
Definitely plan on making them again!
Alison Andrews says
Fantastic! Thanks so much Tatiana! 🙂