Deliciously satisfying 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 chunks 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 chunks right on top.
Because you can’t get too many chocolate chunks in your chocolate cookies.
As you can see from the photos below, the cookie dough is pretty dry. This is exactly what you want.
The result is a chocolate cookie with the perfect amount of crunch and the perfect amount of softness too.
I found the cookie dough to be so perfect that it just rolled into perfect balls. However, if your dough is a bit sticky, just dust your hands with some cocoa powder, it’ll do the trick.
These vegan chocolate cookies tick all the boxes, they are:
- Double chocolate
- Both crunchy and soft
- Super easy
- Deliciously satisfying
If you keep them in a covered container, they easily last up to a week!
More vegan cookies!
- Vegan Oatmeal Cookies
- Vegan Chocolate Chip Cookies
- Vegan Peanut Butter Cookies
- The Easiest Vegan Sugar Cookies
- Vegan Shortbread Cookies
- Vegan Oatmeal Raisin Cookies
So let us know in the comments what you think of this recipe and please leave a rating too, it’s so helpful. Thank you!
And lastly, don’t forget to sign up to our email list – you’ll get an awesome free ebook containing 10 gorgeous recipes, and you’ll keep up to date with all our latest recipes!
Vegan Chocolate Cookies
- Prep Time: 20 mins
- Cook Time: 10 mins
- Total Time: 30 mins
- Yield: 16
Description
Deliciously satisfying double-chocolate vegan chocolate cookies! Both quick and easy, crunchy and soft, these cookies are perfect for satisfying all your chocolate cravings.
Ingredients
- 1/2 cup (112g) Vegan Butter
- 1/2 cup (100g) White Sugar
- 1/2 cup (100g) Brown Sugar
- 1 tsp Vanilla Extract
- 1 cup (125g) All Purpose Flour
- 2/3 cup (56g) Unsweetened Cocoa Powder
- 1 tsp Baking Soda
- 1/4 tsp Salt
- 1 Tbsp Soy Milk (or other non-dairy milk)
- 3.5 oz (100g) Vegan Dark Chocolate + more for topping (chopped into small chunks)*
Instructions
- Preheat the oven to 350°F (180°C).
- Add the vegan butter and brown and white sugar to an electric mixing bowl and cream together. Add the vanilla and mix in.
- Sift the flour and cocoa powder into a 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 Tbsp soy milk or other non-dairy milk and mix into a thick cookie dough.
- Add the chocolate chunks and mix in. Your cookie dough will be very thick, but sticky enough to easily roll into balls.
- Roll into small balls and space evenly on a parchment lined baking tray.
- 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 chunks to the top of the cookies as they come out of the oven if you like (optional).
Notes
*You can use vegan chocolate chips instead if you can find them, I can’t get them here which is why I cut a slab of dark chocolate into chunks. Also, this way you get to use nice big chunks of chocolate!
*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. Most soft spread-style vegan butters/margarines won’t cause any issue, I’m talking specifically about the hard blocks that you get (and occasionally you can find one without animal products), if you use one of these, you’ll likely need a bit more soy milk, but just use as little as possible.
*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 fine and goes down as they cool.
- Category: Dessert
- Method: Bake
- Cuisine: Vegan
Nutrition
- Serving Size: 1 Cookie (of 16)
- Calories: 153
- Sugar: 14.2g
- Sodium: 165mg
- Fat: 6.8g
- Saturated Fat: 2.7g
- Carbohydrates: 23.1g
- Fiber: 2g
- Protein: 1.9g
Keywords: vegan chocolate cookies
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!
★★★★★
Awesome! Thanks for sharing Tres!
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 💗
★★★★★
Thanks so much Barb! So happy to hear that!
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!
★★★★★
Wonderful! Thanks for sharing Yana!
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!
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. 🙂
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!
That will be fine Irini. 🙂
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. =)
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.
★★★
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.
I don’t have vegan butter…. can I sub regular butter?
Yes you can. 🙂
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
★★★★★
Thanks Aaron! So happy you love the cookies!
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!
★★★★★
Thanks Amy!
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!
★★★★★
Awesome! Thanks for sharing Princess!
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.
★★★
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.
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
★★★★★
Thanks Abigail!
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.
★★★★★
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!
★★★★★