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.
Amanda says
This recipe is a definite keeper. Even though the dough appeared thick it softened when squeezed & rolled. Normally I don’t write reviews, but because it was exactly as advertised: quick, easy to make & delicious I had to. The dough even tastes like devils food cake. Thank you!
Alison Andrews says
Awesome! Thanks so much Amanda! 🙂
Noelle says
These look so good!! Could I possibly add peppermint extract or would that affect the batter/cookie results??
Alison Andrews says
Hi Noelle, you can definitely do that! I adapted this recipe for our vegan thin mint cookies and it was awesome. 🙂
Gina Sharp says
I made these cookies with gluten-free flour, and also added about 3/4 cup chopped dried cherries to the recipe. Amazing! I don’t remember the last time I had so many compliments. My gluten-free/vegan friends were so grateful.
Alison Andrews says
Awesome! Thanks Gina! 🙂
jane says
Wow. I’m not a chocolate person (made them to give away to a chocolate-loving friend) but these are delicious and I couldn’t stop eating them! I made them gluten-free and can’t wait to share them with others! Next time I plan to add chopped nuts to them. With a small cookie scoop, they came out bite sized (49 of them) so I don’t feel bad that I ate five before I finally walked out of the kitchen to stop myself. =) Thanks for the great recipe!
Alison Andrews says
Awesome! So glad they were a success! And I know exactly how addictive these are, hahaha! Thanks for the amazing review. 🙂
Kausar says
The vegan butters are all salted. I once tried another recipe with vegan butter and it came out bitter due to the salt in the butter. Has anyone seen this issue? Is there any vegan butter available without salt? Or should I just do it with coconut oil?
Alison Andrews says
Hi there, I usually use vegan butter that contains salt and haven’t encountered this issue. It may have been the brand of vegan butter that you used. Or it may have been something else that caused the bitterness and not the vegan butter.
Luna says
These were a bit too sweet for my taste, next time I will add less sugar, but very good overall.
Alison Andrews says
Sure, you can tweak the recipe more to your taste. Glad you enjoyed them though. 🙂
Eileen says
Hi, I’ve made a batch of these delicious cookies today, however I’m just wondering if the salt can be omitted as it seems to be the only thing that my daughter doesn’t like in baking? Thanks
Alison Andrews says
Hi Eileen, yes you can definitely omit the salt if you prefer. All the best! 🙂
hobbitfaery says
These cookies are honestly the best cookie I have ever made (and I am frequently testing out new recipes – plant based and non plant based). These blew dairy/egg cookie out of the water! Amazing cookie recipe. Thank you for sharing this delight.
The first 2 times I made it I had to substitute cocoa powder for cacao nibs (ground up) and I also reduced the sugar a little. The third time I made them I was requested the make half the batch just chocolate chip. I added a tablespoon more flour and it seemed to be a very similar texture. They were also delicious.
I mucked up a bit and didn’t wait for my ‘vegan butter’ to fully set the third time I made the double chocolate recipe again. I also added cocoa powder for the first time (and accidentally slightly too much) and the texture was just not the same and they didn’t go crumbly and were difficult to roll – I only say this as credit to the original recipe. It really is a great recipe to you should bake these cookies and follow it to a T! At least the first time because I do recommend getting creative and adding ones own touch. 😉
These are delicious, Alison, thank you !
Alison Andrews says
So happy to hear you loved the recipe! Thanks so much for sharing and the awesome rating! 🙂
Nancy says
Has anyone tried making these with coconut flour?
Alison Andrews says
Hi Nancy, I don’t think that would work. For a gluten-free version, a gluten free all purpose flour blend would be the best option. 🙂
NoobBaker says
ABSOLUTELY LOVE THIS COOKIE RECIPE!
I consider myself a terrible baker especially when it comes to cookies. However, this recipe was super easy to follow and carry out. First time baking it it came out a bit dry but most likely because I left it in the oven for an extra 2 minutes. This first batch was a hit though. Was gone within 2 days! I’m baking another batch now lol. Thank you so much
Alison Andrews says
So happy you love the cookies! Thanks so much for the wonderful review. 🙂
Taylor H. says
I second all the expletives and rave reviews! I used Myokos cultured butter, measured to 112g as stated so when it was time to add the milk (vanilla almond milk, unsweetened) I probably needed a good 3T to get it to dough ball stage. I got an arm workout for sure! We made 23 balls, not knowing what size they should be to get 16, so they were smaller, but because they are so rich I think the size was perfect! I love the vegan chocolate chocolate chip cookies at Whole Foods but they get dry/stale after a day. THESE on the other hand are moist and far superior. MAN, I love these! It’s the first recipe I’ve tried from your website and I CAN’T wait to make everything else you’ve created! A round of applause from North Carolina!
Alison Andrews says
So happy to hear Taylor! Thanks so much for sharing! 🙂
Taylor H. says
Sorry I forgot to rate this FIVE STARS OF COURSE!! Happy Thanksgiving!
Alison Andrews says
Thanks so much Taylor! 🙂
Natasha Medd says
So delicious! Family love them. I didn’t have enough cocoa, used about 1/2 a cup and they were sweet! Yummy
Alison Andrews says
Awesome! Thanks Natasha. 🙂
Isabel says
These are hands down THE BEST chocolate cookies I EVER had! Like, seriously. I always bake them for my school kids and they love them so much. Thank you, Alison!!
Alison Andrews says
Yay! Thanks so much Isabel. xo
Holly says
Hi Alison,
Do you think the dough could be either frozen OR refrigerated for a couple of days before baking?
Alison Andrews says
Hi Holly, yes I think it could be, but ideally you would bring it back to room temperature before baking, otherwise it may require a few minutes longer.
Nancy says
I rolled the balls and refrigerated for a few hours. Then I baked them two additional minutes and they came out fine.
Cogey says
These are perfect! I just made them. I had no soymilk so I just used water and they turned out great. I had to use about 2x the amount of water to get a dough, but this was the easiest and most delicious cookie recipe ever. Thank you!
Alison Andrews says
So glad they worked out well! Thanks so much for sharing! 🙂
Poorna says
This recipe is great! But for some reason my cookies didn’t seem to flat out and I had to press them down manually.. It tastes amazing and I will definitely try these again once I figure out what went wrong the 1st time ????
Alison Andrews says
Hi Poorna, this sometimes happens if your dough is quite cold when it goes into the oven. If you cream the vegan butter and sugar for a longer time, it should result in a dough that is room temperature and not at all cold and that’s when you get the nice spread. The other way to do it though is just to press down with a fork before they go into the oven. All the best! 🙂