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.
Amber says
Wanting to try these out but don’t have any vegan butter. Can I sub all coconut oil?
Alison Andrews says
Hi Amber, if you read the other comments others have tried it with coconut oil and it has worked! All the best! 🙂
Hannah says
Hi there,
How do these hold up if you freeze them?
Thanks!
Alison Andrews says
They hold up very well to freezing! 🙂
Hannah says
Perfect, thank you!
Lillian says
These were excellent!! I’m not vegan myself, but I was tasked with making dessert for my extended family, who are strict vegans and very picky eaters. I (an amateur baker) made this with no issues and they came out great! If you told me these weren’t vegan, I’d totally believe you. They were a little on the dry side once they cooled off, but the chocolate chips counterbalanced that fine. Everyone loved them (thank god)! Great recipe, 10/10 would recommend!!
Alison Andrews says
Wonderful! I’m so glad they worked out well. Thanks so much for posting and the great review! 🙂
Eva says
Hi, I’m going to attempt these for the first time. Do you know if it works with gluten free flour?
Alison Andrews says
Hi Eva, yes you can make these with a gluten free all purpose flour blend. All the best! 🙂
Mika says
Hi, can I double the ingredients for a larger amount of cookies?
Alison Andrews says
Hi Mika, sure! Just be careful with your measurements and it should work out great! 🙂
Judit says
Holy sh*t! I made these at home (half coconut oil/half butter, yup, it works) and they’re shockingly good. Thanks for sharing the recipe!
Alison Andrews says
Awesome! So happy they came out great! 🙂
Arron Sutton says
Hi, I don’t know what I am doing wrong but they seem to go flat as a pancake and really crispy when cooked. I followed every step to the recipe. Do you think it’s the type of butter I’m using? I’m using Flora. Thank you
Alison Andrews says
Hi Arron, Flora should be fine, but it’s a very soft vegan butter so you may not need to use any soy milk in that case. Just see how you go. Also you can chill the dough (after rolling into balls) for 15 minutes in the freezer before baking so that they don’t spread as much. Ovens also vary, so it may be that your oven is running hotter and you can bake them for a shorter time as they shouldn’t be crispy. All the best! 🙂
Serena says
Hi! This recipe looks great! I was wondering if you think it would work as a cookie cake?????
Thanks a lot!
Alison Andrews says
Hi Serena, do you mean like one giant cookie? I don’t see why not! Let us know how it goes! 🙂
Serena says
So I made these into a big giant cookie cake and it was amazing!!it definitely won’t be the last time i make this recipe! 🙂
Alison Andrews says
Hi Serena! So glad it worked out great, thanks so much for updating us and the awesome review. 🙂
Myriam DiNarzo says
Hi Alison!
I tried this recipe and everyone loved the cookies!! Thank you! Quick question… Could I use coconut oil instead of the vegan margarine next time? (couldn’t find vegan butter and i don’t like using margarine).
Thanks a bunch!!
Alison Andrews says
Hi Myriam! So glad you liked the cookies! Thanks for the awesome rating. I haven’t tried these with coconut oil myself, but other commenters have noted that they used coconut oil and it worked great! 🙂
Studio Bake says
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. 🙂
Alison Andrews says
So happy you loved the cookies, thanks so much for the wonderful review. 🙂
Abigail says
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.
Alison Andrews says
Thanks for the awesome review Abigail and I’m honored that our blog is first on the list! xoxo
Cait says
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 🙂
Alison Andrews says
Awesome Cait! So glad you enjoyed them and that you were able to tweak to your preference. Thanks for the amazing review! 🙂
Joanie says
Hi! Do you think I can add some walnuts?
Alison Andrews says
Yes! I think that would be delicious! Just add chopped up walnuts to the cookie dough right at the end before rolling into balls. 🙂
Alba says
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??
Alison Andrews says
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! 🙂
Sarju Mistry says
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
Alison Andrews says
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! 🙂
Sarju Mistry says
Thanks so much
Leanne says
These taste so good? Can they be frozen?
Alison Andrews says
Yes! 🙂
Ali says
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!
Alison Andrews says
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! 🙂