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.
Tres says
I made this today. I didn’t have so much chocolate chips, so I mixed 50g of chocolate chips with a handful of chopped hazelnut. Instead of using plant based milk, I used 1 tbs of grounded flaxseed and mixed it with 2 tbs of water. The cookies taste so good, it reminded me of the chocolate chip cookies from subway. One more thing, I didn’t have brown sugar so I used normal castor sugar, it still has the soft cheewy centre! Love this recipe!
Alison Andrews says
Awesome! Thanks for sharing Tres!
Barb says
LOVE this recipe!!! My vegan teenager is SO blissed out right now!!! I have a traditional Chocolate Chocolate Chip Cookie recipe that she loved for years before her recent shift from vegetarian to vegan 8 months ago; this recipe is its vegan twin!!! It tastes so good!!! Thank you for your creativity & generosity ????
Alison Andrews says
Thanks so much Barb! So happy to hear that!
Yana says
This recipe is aboslutly fool-proof! Usually with recipes I find online I don’t achieve perfect results, but this one is an exception. My cookies turned out exactly like the picture and they taste even better! I am not vegan, so i used regular butter and chocolate and still these were one of the best cookies I’ve ever had!
Alison Andrews says
Wonderful! Thanks for sharing Yana!
Heather says
Made these and they turned out great. Used stick Earth Balance and 1/4c oat milk plus 1 Tbsp, FYI to others reading wondering how much additional milk other commenters added. Nice chewy texture!
Is there a significant reason you add the soy milk last, and not with the other wet ingredients? This question doesn’t have to do with how my cookies came out–just wondering. It’s interesting to me how others write out recipes. Thanks!
Alison Andrews says
Hi Heather, the reason for adding it last is that you won’t know how much you need until the end, it’s explained in the notes. 🙂
Irini says
Hi!! I would like to ask if it makes any difference if I use only brown sugar instead of half white half brown. It is the only one I got right now and I was thinking to make them today! Thanks!
Alison Andrews says
That will be fine Irini. 🙂
Belén says
I’ve been making these cookies over a year already and have found my perfect modification to be: half the amount of sugar and because I use pure cacao powder, I reduce it too to half of the recommended amount to compensate and remove the bitterness (since I use less sugar than recommended). They come out great too!
Really love the recipe!
Greetings from Spain. =)
Moe says
I made these exactly as described, they puffed up and never spread out, even upon cooling. Tasted almost like brownie batter? I will make them again to see how they turn out, but maybe add another teaspoon or two of milk to thin the batter a bit more.
Alison Andrews says
It’s discussed in the notes that you may need a little more non-dairy milk. If they don’t spread by themselves you can flatten with a fork while they’re still warm from the oven.
Phoebe says
I don’t have vegan butter…. can I sub regular butter?
Alison Andrews says
Yes you can. 🙂
Aaron says
These have become my go to recipe for events, birthdays or just as a treat. Honestly the best cookie recipe I’ve ever tried. Gooey and warm straight out the oven and chewy and delicious the next day. They always come out great!
My only substitutions is I use 3tsps baking powder instead of baking soda
Alison Andrews says
Thanks Aaron! So happy you love the cookies!
Amy says
I’ve made these twice now and they’re amazinggg! They satisfy that chocolate cookie craving!
My cookie tip is to freeze some of the cookie dough balls so you can enjoy a ready-to-cook hot cookie in the future!
Alison Andrews says
Thanks Amy!
Princess says
I used coconut oil instead of vegan butter and I added a few more tablespoon of almond milk. It turned out pretty good and my husband loved it. Thanks for the recipe!
Alison Andrews says
Awesome! Thanks for sharing Princess!
Rebecca Cope says
I made this and it was good but not as good as I was expecting, the recipe said sugar so me being a new cookie maker just used regular granulated sugar and it ruined the cookies…I do wish it said Castor sugar or something because it was very gritty with the sugar.
I am a new Baker so it’s probably me but I’m sure with some experience on my side I can make them again correctly perhaps.
Alison Andrews says
We also use granulated sugar and have never experienced any grittiness. As you can see this recipe has been made by a lot of people who loved it, so I’m guessing something did go wrong during the baking process.
Abigail says
Absolutely amazing! So simple and easy, very few and no fussy ingredients but hit the spot perfectly! Wouldn’t even know they were vegan! Will be making these over and over again! Unreal
Alison Andrews says
Thanks Abigail!
Hayley says
I was concerned because the dough just seemed so much different from other cookie dough! I had to add more almond milk too (I used vegan butter sticks). But I rolled them into balls and they came out perfectly. They were sooo good. I will probably make them again for a christmas treat.
Abi says
I am always on the lookout for chocolatey vegan treats but consider myself quite rubbish at baking- this recipe is so easy even I could nail it! I think these are the best chocolate cookies I’ve ever had, even before I was vegan, and the fact that I can whip these up so simply whenever I fancy makes me sooo happy- thank you!