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.
The best cookies I’ve ever eaten!!
This recipe is definitely a keeper. Guaranteed to fool any non vegans.
Thanks so much Olivia!
Hey, I just baked these after making your chocolate chip ones over the weekend, which were amazing BTW. I was wondering as they are literally the same recipe, why this one doesn’t have baking powder like the choc chip ones and how this affects the end result. I haven’t had this one yet, waiting for them to cool.
Hey I was just wondering can I freeze the dough? Or would that effect the cookie.
Yes you can freeze it! You can even bake the cookies from frozen, just allow more baking time.
This recipe was too good not to leave a comment. Followed everything to the letter, and the cookies came out perfect. The whole process was so fast (from measuring out ingredients to the kitchen being completely cleaned up, everything took less than an hour), especially when it produced such great results. I will definitely be making these again!
Thanks so much Hayley!
Made these for a party and they were a hit!
Awesome! Thanks Ally!
Cookies came out good but you really taste the baking soda. I plan on making again but halving the baking soda. Thanks for the recipe 🙂
my gf and I made these a couple weeks ago and they were so easy!! my new go to for cookies ever since! trust the notes!! the dough is crumbly and thick but then they bake super nice. so you really only need that tiny bit of milk. def keep them in an airtight container so they last longer. I didn’t and they got hard in like 2 days but I stuck it in the microwave for like 10-15 seconds and it was perfect again. totally making again:)
It’s a great recipe. I added oat flakes (1/3 of the flour quantity) and worked really well.
Thanks!
🙂
Thanks Dora!
I just made these cookies this evening. I halved the recipe because it’s just me, and I added a small snack-size box of sweetened cranberries I had on hand. I think these are the best cookies I’ve ever made. I’ve never left a review on a recipe before but I had to for this because these cookies totally knocked my socks off for real. Plus, I didn’t even have brown sugar on hand, I just added a half teaspoon of maple syrup to my quarter cup of regular sugar (I halved the recipe). These were so easy. Just totally scrumptious. Thank you! This is now a go-to recipe of mine. I even popped some in the freezer to give to my best friend when she comes in town, because they are just that good I have to share with her. Thank you- love!
Thanks for the amazing review Carly!
Do not halve the sugar as other commenters suggested! I love cookies, but hate the sugar/calories so I took the suggestion to halve the sugar b/c some cookie recipes are over-the-top sweet. My cookies did not bake properly and they were not sweet at all! My suggestion is to follow the recipe as written.
I baked them in the air fryer (cuz I don’t have an oven in my lil studio), and they turned out perfectly crispy and gooey! Best cookies I’ve ever had. Also, I used spelt flour, worked really well!
Such an easy recipe! Crunchy around the edges and chewy and gooey in the middle – best of both worlds! Highly recommend to anyone!
Thanks so much Anna!
This is the best cookies recipe out there, so easy, impossible to mess up and quick. I usually have all these ingredients in the house anyway and I‘ve also used less butter or sugar and they still come out great. I‘ve made these countless times and recommend the recipe left and right. Thank you!
PS: My best tip is to use half the sugar and extra cocoa, I like the extra chocolate-y flavour.
Thanks so much Lilo!
I made these today for my nephews (for Valentine’s Day, which is tomorrow actually) and they LOVED them. The adults loved them too. I used chocolate chips and smarties! I am not a vegan, but didn’t want to waste eggs, so this worked out well. Thanks!
Thank you for an excellent recipe! I used half the sugar and instead of chocolate chips used chopped candied orange peel I made myself (great way of turning ‘food waste’ into a versatile condiment you can put in yogurt, ice cream, puddings etc.). The cookies were soft, brownie like and had just the right sweetness with a subtle chewy orange hit. They were even good enough to eat raw!