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.
Sophie says
These are my go to cookies, absolutely delicious and better than any store bought! Thank you for sharing 🙂
Alison Andrews says
Thanks so much Sophie!
Bea says
I made these with my daughter and they are incredible they could have done with a bit more flower though as it was very sticky but Absolutely delicious ???? Xxx
Alison Andrews says
Hi Bea, so glad you enjoyed them! Next time you can probably leave off the soy milk in that case. 🙂
Jolanta says
Delicious! Made these for my vegan sister, but now they are my go to cookies! ????
Alison Andrews says
Wonderful! Thanks Jolanta!
Anna says
These are terrific. Thank you for this recipe.
Alison Andrews says
Awesome Anna! Thanks so much!
Christina Koutroulakis says
I LOVE THESE SO MUCH OMG I added instant hazelnut coffee mix for an extra kick and I’m in love WOW. This recipe is perfect and amazing!!!!!! <3
Alison Andrews says
So glad you love the recipe Christina!
Sarah H. says
Wow! I don’t usually make cookies as they have never been chewy and crunchy in the past. My sister fancied some, so I googled and found these-they did not disappoint! I added glacé cherries with the dark chocolate chunks-went down a treat! Thanks for the recipe!
Alison Andrews says
Wonderful! Thanks so much Sarah!
Vanessa says
LOVED THESE!!! my non-vegan friends say these are the best cookies and I make these all the time!!
Alison Andrews says
Awesome! Thanks Vanessa!
Stella says
These were soo good, I added some vegan white chocolate and my family said these might be the best cookies I have ever made!
Alison Andrews says
Awesome! Thanks so much Stella!
Pamela Fitzpatrick says
Can additional applesauce substitute for the vegan butter? Thanks!
Alison Andrews says
It’s not something I’ve tried but you can definitely experiment with it.
Justin says
First of all I would like to say thank you. My wife went vegan at the beginning of 2020 to help with her cholesterol and your recipes have helped me cook and bake for her. I am not vegan but your site helps me find and make dinners that both of us can enjoy.
Now for this recipe, It is fabulous!! I have made it a few times and have started to experiment with them a little. My most recent experiment was to halve the vanilla and add peppermint extract. It was well received by both my wife and 3 year old son.
Alison Andrews says
Hi Justin! I’m so happy to hear the recipes have been helpful! Peppermint extract is a GREAT addition to these cookies! Thanks so much for posting!
Veronica says
Can I make this in a non vegan version? So I use normal unsalted butter?
Alison Andrews says
Yes you can.
Claire says
These came out so well! I used half dark chocolate chips and half white chocolate chips to make them ‘triple chocolate’. I was skeptical before I added the soy milk and thought it was going to be too crumbly, but 1 tbs of soy milk was perfect. I was also skeptical at 10 minutes when they were still a bit round and hadn’t quite flattened out, but after a few minutes outside of the oven they were just like the pictures – perfectly shaped, with beautiful cracks, crispy on the outside, and gooey on the inside. I will definitely be saving this recipe! Thank you!
Alison Andrews says
Wonderful! Thanks so much for sharing Claire!
Laura Wall says
Hi! Love this recipe but unfortunately I can’t have sugar. Would it work with stevia or that won’t work?
Alison Andrews says
I’ve never experimented with that, so I can’t say for sure but my feeling is it wouldn’t work great. The sugar isn’t just for sweetness, it’s also for texture.
Miki says
I saw a YouTuber (Grackle) bake these cookies and they looked like perfect, soft, chewy cookies, so I tried them (a completely dairy, non-vegan version). THEY TURNED OUT PERFECT and are the best cookies I have ever baked in my entire life. This is the first time I’ve tried a recipe where the baked/cooked item has turned out exactly like the pictures in a recipe. They taste like chocolate brownies in cookie form. SO GOOD. Side note: I didn’t need to use milk at all since I could easily roll the dough into balls and didn’t use vanilla extract just to see if it would mess up the flavour (it didn’t).
I have (finally!) found my go-to cookie recipe!
Alison Andrews says
So happy to hear that Miki! Thanks for sharing!
Louise says
Best cookies ever im not vegan but I was trying these to use at work and you couldn’t even tell the difference amazing everyone will be getting these in bulk off me for Christmas!
Alison Andrews says
Yay! Thanks Louise!
Georgie Williams says
My friend and I made these today and they turned out incredible! My friend is gluten free so we used a gluten free plain flour and it worked perfectly. I’ve struggled to find a good soft and chewy cookie recipe for the longest time so I’m super glad to have finally stumbled across this one. I’m not even vegan but this has now become my go to chocolate cookie recipe!
Alison Andrews says
Awesome Georgie! Thanks so much for sharing!
Liz says
I love these cookies, have been my go to recipe for a very long time now!
Today I made them but with extra flour instead of cocoa and a dash extra vanilla. Made the best vanilla choc chip cookies I’ve had since being vegan, other recipes I’ve tried have always failed! This one is perfect thank you.
Alison Andrews says
Oh awesome Liz! Thanks for sharing!