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.
Nicola Corrigan says
Oh my word! I’ve been looking for a recipe that would break my husband’s aversion to vegan baking and now I’ve found it. I didn’t need to use the soy milk and included 125g if dried cherries as I didn’t have any chocolate chips in the cupboard. It made 24 cookies and 3of us ate 12 in 15 minutes…delicious!!
Alison Andrews says
That is so cool that these were a hit with your husband! Dried cherries also sound awesome for this! Thanks for sharing! 🙂
Angie says
Excellent cookies! Wow! Can’t wait to try your other recipes. We used chocolate chips and coconut milk.
Alison Andrews says
Awesome Angie! Thanks so much for sharing! 🙂
Samantha Rhodes says
Ps 5 stars xx
Alison Andrews says
Thank you! 🙂 xx
Samantha Rhodes says
Hi Alison, I’ve recently discovered that I can’t have dairy, so finding your recipes has been fab for me. I have been looking for a cookie recipe for ages that me, my husband and 2 young boys can all enjoy. These did not disappoint. I used dairy free white chocolate on top and dark inside. This recipe is the BEST cookie recipe I have EVER made (and I baked a lot of cookies). Chewy and soft. I popped them in an airtight tub in the fridge and they’ve lasted a good few days. Love your work, keep it up. Samantha, West Sussex, England xx
Alison Andrews says
Hi Samantha, I’m so pleased you loved the cookies! White chocolate sounds divine for this as well. Thanks so much for posting! 🙂
Emily says
These cookies are AMAZING! I’m the only vegan in my family, but everyone had seconds when I made them last night. Super easy and delicious! Also, it’s hard for me to find vegan baking recipes that are specific and seem well thought-out, which this recipe was (I especially appreciated the added comments from the author explaining how to fix certain things if it didn’t work)! Saving this recipe for sure.
Alison Andrews says
Thanks so much Emily for your awesome comment and rating! So glad the recipe worked out so well and everyone enjoyed them! 🙂
Ange says
These cookies were so good they had me swearing in disbelief
Alison Andrews says
Hahahaha! I love it! ?❤️
Serena Taleski says
Can you use vegan margarine instead of butter?
Alison Andrews says
Yes, definitely!
Barbara Salisbury says
Looks and sounds delish!
Could I use nut butter instead of vegan butter?
Alison Andrews says
Hi Barbara, you could possibly use some nut butter in place of the vegan butter, but not for all of it, and I’m not sure how it would turn out. For my vegan peanut butter cookies, even though I used a good deal of peanut butter, I still needed the vegan butter along with it. 🙂
Rica says
is it okay to not include the vegan butter in the recipe, or can it be substituted for something else?
Alison Andrews says
Hi Rica, someone else commented above that they replaced the vegan butter with coconut oil and it worked out well, so you could try that. 🙂
Lex says
Hi Allison,
I was wondering if you think that replacing the soy or almond milk in your cookie recipes (as it is usually only a tablespoon or two) with water would work? Is there another purpose for those kinds of milk besides moisture?
Also, as a gluten-free baker, I can confidently say that replacing all-purpose flour with a commercial gluten-free blend by weight works very well. It is best if the flour blend contains xanthan or guar gum.
Alison Andrews says
Hi Lex, yes, water would work, the main purpose is added moisture so that the cookie dough can roll into balls nicely, otherwise the dough is too crumbly. I have heard from others that they used water instead of non-dairy milk and it worked fine. 🙂
Eliza says
What type of sugar do you use? I noticed that you just listed brown and white sugar, but most commercial sugars are processed with animal bone char, so I was wondering what vegan alternatives you use!
Alison Andrews says
Hi Eliza, it’s not true that most commercial sugars are processed this way. It’s only a few companies in the USA who still use this method. And it’s quite easy to find companies that don’t use this process. In South Africa (where we are based) this bone char processing has not been used in over 30 years. It’s also important to remember that sugar is vegan, it is a plant product and it is only in some cases that it may be contaminated with bone char, if a company is still using this outdated method of refining.
Lauren says
Would oat flour work instead of using all purpose flour?
Alison Andrews says
I don’t know as I haven’t tried it, but I think gluten-free all purpose flour will work if you just want it to be gluten-free.
Alycia Lee says
Gooey and very very delicious!
Alison Andrews says
Excellent! Thanks Alycia! 🙂
Natasha Graf says
Delicious cookies. Made this recipe twice and I can’t stop eating it! Thanks for sharing
Alison Andrews says
Fantastic Natasha! Thanks for your comment and review! 🙂
Liliana says
Wow, I already made this recipe twice within the last two days: I think that describes pretty well how good those cookies taste! 🙂 But as baking soda isn’t that common to use for baking where I live and therefore we didn’t have it at home, I substituted it with 1 tsp of baking powder which also went very well… The only thing I was a little struggling with was the baking time: for me they always looked too raw in the oven after 10 mins, so I took them out a little late the first time I made them. (Because when they cool they firm up quite well) But then the second time was more of a success in consistency. I guess it also depends on the oven you use etc….
So thanks a lot for posting this recipe! I can really recommend trying it out! 😉
Btw I’m sooo thankful that the gram measurement were also added. That saved me a lot of time and effort! <3
Alison Andrews says
Awesome Liliana, so glad you like the cookies! Yes, oven temperatures definitely can vary, getting an oven thermometer can help as well. You’re welcome about the gram measures, I find it helps a lot with accuracy! 🙂 Thanks so much for posting! 🙂