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.
Rachel says
These are honestly the best cookies I’ve made ! Out of all recipes including non vegan !! So simple and incredibly tasty:) thank you so much!
Alison Andrews says
Thanks so much Rachel! xo
Patrice Smith says
These are amazing!!!
Alison Andrews says
Thanks Patrice!
Bunny says
These cookies are innnnnnncredibleee.
I have to admit I made these with SPECIAL coconut oil instead of vegan butter and they were still Fudgeeo level of greatness.
Alison Andrews says
Fantastic! Thanks so much for sharing!
Marisa says
These cookies were so easy to make and turned out delicious! I definitely needed more than 1 tablespoon milk (I used cashew). But I just added a little at a time until the dough came together. Pressed the dough balls a little before baking. These definitely satisfied my chocolate craving. Thank you!
Alison Andrews says
Awesome! Thanks so much Marisa! 🙂
Katie says
Added orange essence to mix it up. Won me the great bake off in work against all non vegan bakes!! Second time making it now!
Alison Andrews says
Awesome!!! 🙂
Pavi says
This recipe is delicious and quite forgiving. I don’t cook with eggs but I use dairy so I adapted this recipe to my needs. I used regular butter and dairy milk. I had to use 3 tbsp of milk to get the dough to be cohesive and rollable into balls. The result is amazing! Thanks for the recipe!
Alison Andrews says
So happy to hear that Pavi! Thanks so much for posting! 🙂
Enid says
This is my favourite cookie recipe ever! I have made these so many times and every time they turned out delicious. Thank you Alison for such an amazing recipe! Would 100% recommend… they are brilliant!
Alison Andrews says
Awesome! Thanks Enid!
Des says
My granddaughter’s loved these, only made them this morning, couldn’t find a previous recipe, and came across yours
A BIG HIT
Thank you
Alison Andrews says
Thanks so much for sharing Des, so glad they were a hit! 🙂
Elisabeth Verrier says
Love these cookies. Do you they could be made in advance & frozen?
Alison Andrews says
Thanks Elisabeth! Yes they are totally freezer friendly. 🙂
Anne says
Just made these oh my! Decadent! Add some walnuts to the second pan of cookies…delicious with or without! A keeper.
Alison Andrews says
Awesome! Thanks so much Anne! 🙂
Liz says
I have made these and the peanut cookies. Both absolutely delicious. I am gluten free and they work perfectly with gluten free flour.Thank you.
Alison Andrews says
Awesome, thanks for sharing Liz!
Joanna says
love these, I don’t have vegan butter so i just used sunflower oil, we flattened the balls down when we got them out of the oven, They’re a big hit in our house!
thanks!!
Alison Andrews says
Awesome! Thanks so much for sharing Joanna! 🙂
Rhys Palfrey says
Hello,
I’ve just made these cookies and left the dough in a ball shape as suggested. After baking they remained a ball. I suppose this could be down to the vegan butter (UK – consisting of a blend of rapeseed/olive oil). I suppose this could explain why it didn’t spread? Could you suggest a good vegan butter brand that you use?
With the second batch of cookies I flattened them down prior to baking and they have baked more evenly.
I’ve tasted the one of the cookie balls (i’m still waiting for the second batch to come out of the oven) and they taste so indulgent and chocolatey and delicious. This is a chocoholic’s dream and my house smells devine.
Thank you so much. I can’t wait to try your other bakes. Do you have a personal favourite recipe on your website that you would recommend i try?
Alison Andrews says
Hi Rhys, if the dough is too chilled (can be down to the weather even) then sometimes they won’t flatten. It’s a good idea to just beat the butter/sugar a bit longer so your dough isn’t too cold when the cookies go into the oven. Alternatively flattening them with a fork also works just fine. So glad you enjoyed them! Honestly I’m too biased towards all our recipes but the desserts are a personal fave!
Des says
Also in the UK, I used buttery Flora, and worked a rreat
Caroline says
This recipe is amazing and made in no time!! Joined a Party last Saturday and People were all blown-away (including the Kids). I added some grounded hazelnuts (approx. 30g) and reduced the amount of flour a bit (by approx. -20g) and I put a caramel candy in the middle of each Cookie dough. This is so delicious, you have to try it with this melted caramel core 🙂
Thanks a lot for the recipe!
Best wishes from Switzerland,
Caroline
Alison Andrews says
Sounds delicious! Thanks for sharing and the awesome review Caroline! 🙂
Jennifer says
I made these yesterday for a party, and they were a hit! I used apple sauce instead of butter, because my husband and I try to eat oil free. The were very gooey so I had to use extra flour. They stuck to the paper a bit so didn’t look the best, but they tasted amazing. Any suggestions on how much apple sauce to use, or an alternative to the butter?
Alison Andrews says
Hi Jennifer! So glad they worked out! I haven’t tried these with applesauce but in general it would be the same amount as the butter. 🙂
Tzivi says
Perfect. Thank you for on-the-mark recipes again and again!
Alison Andrews says
Awesome! Thanks Tzivi! 🙂
Sarah says
I haven’t eaten a baked cookie yet, but if they taste anywhere near as good as the dough does, they’ll be great! They were a little hard to pull together, but not by much! I didn’t have any vegan butter on hand, so i used 3 ounces of vegetable oil. It worked the same way! I left out the chocolate chips/chunks because I made these for my dad and he doesn’t like chocolate chips in his cookies but I’m sure they’ll still taste great! Looking forward to eating a baked one!
Nasja says
So good! I made them using chunks of the Trader Joes pound plus bar, and I used whole wheat flour. Also, I mixed by hand with a spoon. It turned out so well that my friends asked for the recipe! Also, you were right that taking them out while they’re still really puffy is fine. I thought they weren’t done but then they hardened into the best cookies ever. 10/10 recommend