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.
T says
Can I just use white sugar and make it 150g?
Alison Andrews says
Using white sugar isn’t an issue but I don’t know what effect cutting it down by quarter cup will have. Worth a try though if you want it to be less sweet.
Ceci says
Thank you so much for posting this recipe – my cookies turned out wonderfully! I never liked chocolate based cookies when I ate dairy, but this vegan recipe changed my mind completely. I added vegan peanut butter chips (Peanutta brand) instead of chocolate and they were delicious! Definitely one of my top favorite vegan cookie recipes!
Alison Andrews says
Fantastic! Peanut butter chips sound so good! 🙂
Melissa says
Made these and added peppermint extract + crushed candy canes on top for holiday cookies. They were delicious!! My only downside is that the dough was way too crumbly and then too moist. Will definitely try again.
Alison Andrews says
Sounds great Melissa – yes, if it’s crumbly add a tiny bit more non-dairy milk, only a tiny bit at a time so that it doesn’t end up too moist.
Jayde Madle says
Amazing! Delicious but so simple. Thank you so much for sharing this <3
Alison Andrews says
You’re so welcome Jayde! Thanks so much for your review! 🙂
Christine says
Can you suggest how to half this recipe just so I can test out first for a party? I am new to vegan baking.
Alison Andrews says
Hey Christine, I would rather just do the recipe as is, especially if you’re new to baking. It’s not a very big recipe as is, and when you get into making adjustments, there’s more that can go wrong.
Cyntia says
The cookies are absolutely delicious – even though I do not have electric mixer and just mixed it all with the spoon – they came out just perfect. Thank you so much for this recipe I will definitely make it again. And again. And again. And again until I cannot eat it anymore 🙂 xx
Alison Andrews says
Wonderful! So happy to hear that! Thanks for sharing! 🙂
trine says
Yum! I used sifted wholemeal flour and they came out perfect.
Whole house of vegans, dunking them in soy milk and looking very happy 🙂
Alison Andrews says
Hahaha, a whole house of vegans sounds wonderful! So glad to hear they came out well and that wholemeal flour was also a winner! Thanks for sharing! 🙂
Sue says
Can you freeze these cookies? Thanks! 🙂
Alison Andrews says
Sure! There are some great tips for how to freeze cookies in this article.
Hannah says
Used coconut oil in place of the butter. They are looking AMAZING! Every Christmas I make vegan chocolate cookies with a peppermint glaze. These will be perfect for that!!!
Alison Andrews says
Awesome Hannah! These with a peppermint glaze sounds amazing! 🙂
Jannelle says
Hey there 🙂 Did you use exact measurements for the replaced coconut oil? I don’t have any vegan butter….just regular butter. But I do have coconut oil 🙂
Alison Andrews says
Hi Janelle, I think it would be the same amount. 🙂
Zoe says
Thank you, I shall do a little experimenting, starting with an equal swap!
I do enjoy the texture of the chocolate chip ones, I added freeze dried raspberries too, just my husband being fussy so I’m trying to find a way to make lots of different flavours of this recipie as I know he’ll eat them!
Zoe says
I made these recently and they are fantastic! Just about to add the hashtag to my Instagram post as I didn’t see it first time.
Could I make these without cocoa powder? Would I just add the same amount as extra flour?
I know you have a chocolate chip cookie recipie but my husband prefered the texture of these and it’s not often he eats anything I bake!
Thank you 🙂
Alison Andrews says
Hi Zoe, so glad to hear you liked them and your husband too! I’m not sure how much extra flour you’d need to add to compensate, you’d have to experiment. Probably a combination of a little more flour and leaving out the soy milk might do the trick. I think if you do try the chocolate chip cookies though, you might find you like the texture just as much. 🙂
Hannah says
Will coconut oil work in replacement of the vegan butter?
Alison Andrews says
It might, but I haven’t experimented. If you try it, let us know how it works out!
Lizzie Price says
I enjoy cooking Vegan Chocolate Cookies and only soya milk, dairy-free (vegan) And amazing cookies! Is ok with demera like brown sugar….. thanks?
Alice says
Hi Alison, I love this recipe! Is there a chance I can make them in advance and freeze them? Either the dough balls or the cookies? How long do they last and how do I keep them once baked? Thanks
Alison Andrews says
You definitely can! This article has some great tips on freezing either cookie dough or baked cookies.
Gail says
These cookies were amazing! Thank you! I followed the recipe exactly as you had written it and the cookies were crunchy on the outside and chewy on the inside. Perfection!
Alison Andrews says
Totally perfect! Thanks for sharing! 🙂