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.
Lucy says
This recipe worked out great! I didn’t have brown sugar on hand so i used an almost full cup of white sugar mixed with roughly a bit less than 1/4 cup of maple syrup. I was a little skeptical but the cookies turned out moist and delicious!
Alison Andrews says
Great! Thanks for sharing Lucy! 🙂
Vicki Munro says
What would happen if you used gluten free flour, would adding a bit extra milk help? I know you experimented with your chocolate cake and gave a gluten free version, but commented you couldn’t always just substitute like for like flour. I am catering an community event and so are baking for all dietary requirements, well almost all! Just got your vegan g/free choc cupcakes out of the oven.
Thanks.
Alison Andrews says
Hi Vicki, I think in the case of cookies, you likely can substitute like for like. I have recently tested one of my other cookie recipes as my mother is gluten-free and just replaced the flour with gluten-free flour and it came out perfectly, no other adjustments. So try it like that first and see how it goes, of course if the batter is too dry, then be flexible, but I think it may be fine, so long as you’re using an all purpose gluten-free flour blend.
Vicki says
Thanks Alison, that’s very helpful to me, and what a quick reply!
Ellie says
Great
Victoria says
I am blown away by these cookies! I’ve been looking for a perfect chocolate cookie for years. I never found one. 6 months ago we found out my daughter is allergic to all dairy and eggs. So that’s what brought me here. These are astonishing. Better than any non vegan cookie I’ve made! I’m sitting here trying not to eat them all because they are for my moms birthday tomorrow!
Oh the only substitution I made was the milk. We also have a soy allergy and only had chocolate coconut milk on hand. It worked perfect. I did add extra milk though.
Thank you for this. I cant wait to blow my family away tomorrow!
Alison Andrews says
Wonderful to hear they were such a success Victoria, thanks so much for sharing! 🙂
Bayindir Citak says
I wrote a song about this recipe because I liked it so much.
https://soundcloud.com/bayindir/the-cookies-must-come-first
Alison Andrews says
Hahahaa, I love it! Yes, the cookies must definitely always come first! ? Perfect song for these cookies! ? Thanks for sharing that! 🙂
Rose says
Hi, I just happened to stumble across this recipe and decided to go for it…and I’m sure glad I did – Count Chocula would swoon! They turned out beautifully. I love the fact that they aren’t too sweet, perfect for me. I did have to use more soy milk, but I simply followed the instructions to add as much as takes you to the point of being able to “ball” the dough. Will definitely make them again. Thanks so much!
Alison Andrews says
Yay! Thanks so much for sharing Rose! 🙂
Betsy says
I am definitely going to make these for my son’s first birthday. I wanted to try this recipe out beforehand and I am so glad I did. These cookies are fantastic. Thank you for sharing this recipe!!
Alison Andrews says
Wonderful! Thanks so much for sharing Betsy! 🙂
Lucy says
I don’t have brown sugar to hand would 200g of white sugar be ok?
Alison Andrews says
Yes sure, that would work fine.
Kate Glenn says
Can you substitute coconut sugar and almond flour in this recipe?
Alison Andrews says
Coconut sugar should be fine as it’s also a granulated sugar so that doesn’t make a difference, but almond flour I have no idea, if you give it a try, let us know how it works out! 🙂
Francesca says
These cookies were absolutely delicious! I added some chopped walnuts and vegan white chocolate, and it worked great!
Alison Andrews says
That sounds awesome! Thanks for sharing! 🙂
Susan Tuffnell says
I made it earlier in the week and it was fab. However my 10 yr old daughter and her friend made it by themselves today, accidentally put it 125g of butter that was melted and did an all-in-one method, it did not need milk and came out even better!!!!! Used 50g of choc chunks and a handful of raisins, hands down the best choc cookies to come out of my kitchen.
Alison Andrews says
Ooooh, sounds great Susan! Thanks for sharing! 🙂
Susan Tuffnell says
Another fab recipe. I don’t think sticking with you can go wrong! Moist, rich and chocolatey. What’s not to like? Thanks for sharing.
Alison Andrews says
Fantastic! 🙂 Thanks so much Susan! 🙂
Josephine says
I made these cookies for my housemates yesterday and everyone loved them. They were gone about two hours later. They are maybe the best chocolate cookies ever. Thank you for the recipe 🙂
Alison Andrews says
That’s wonderful! So happy! Thanks for sharing! 🙂
Nour says
These came out INCREDIBLE! Chocolatey and gooey and beautiful.
I don’t use insta so can’t post a pic but I would if I could! Do you have a facebook page for recipes?
Alison Andrews says
Wonderful to hear that Nour! So glad they came out great! We do have a facebook page! You can check it out here! 🙂
Sarah W says
Love these, I’ve made them a few times now and they’ve been perfect everytime, not sure about them lasting a week in a sealed container though, mine are all gone in a couple of days!
Alison Andrews says
Awesome Sarah and hahaha I know what you mean! It’s difficult for us to test how long they’ll last when we just want to eat them all! ?