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.
Ophelia says
Hiya, I really want to make these as they look fab and the reviews are so positive, but I don’t have any brown sugar. Could I use a bit of honey instead? Any other tips?
Nina says
Hi Alison!
It is an awesomely scrumptious recipe!! We – mother and daughter duo ( the daughter is a nine year old who hunts for these awesome recipes and tries each one !!) baked them for 20 minutes instead as the cookies looked a little under cooked at 10 minutes. Would love to try your oats cookies too and more!!
Alison Andrews says
Hi Nina! Your daughter sounds so awesome! So happy you both liked the cookies! Cooking them longer will usually result in a more crunchy cookie so that’a also totally fine. 🙂 Thanks so much for sharing and your fabulous review! 🙂
Kerry says
Amazing cookie recipe! I followed it exactly as written down to the gram. Next time I will add peppermint extract as recommended by another commenter, and possibly use bread flour to make a chewier cookie. Super tasty and I was lucky enough to have vegan chocolate chips at my grocery store!
Marjolein says
I love these cookies! They have such a rich chocolate flavor.
Alison Andrews says
Yes! They definitely do! Thanks for posting Marjolein! 🙂
Shannon says
I used coconut oil instead of vegan butter, minus chocolate chips. They are delicious. Thank you.
Alison Andrews says
Awesome! Thanks for posting! 🙂
Bethany Hutchison says
Absolutely delicious!
Sam says
Loved them! Reviewed them here: https://theveganwhocametotea.wordpress.com/2018/08/20/old-recipe-chocolate-chip-biscuits/
Alison Andrews says
Wonderful! Loved reading the review, thanks so much! 🙂
Mary says
These were the best chocolate vegan cookies i have ever made.
Alison Andrews says
Wow! So great to hear that! Thanks Mary! ?
Lucy says
Really enjoyed these cookies! We used cacao nibs instead as we didn’t have any chocolate in and they also worked well, added a few bitter sweet bites to them.
Alison Andrews says
Cool! Great swap! Thanks for sharing. 🙂
Kirty says
These turned out great! I used a stone pan so I had to increase the cooking time quite a bit – to about 25 minutes (though 20 probably would have been fine). They were crispy on the outside, soft and moist on the inside, and absolutely amazing. I also added 1 tsp of peppermint extract to make them chocolate mint cookies; they tasted a little like thin mints. My boyfriend was amazed by these.
Linda Wallace says
perfect!! i dont cook at all and yet these look and taste like cookies!
Alison Andrews says
Awesome Linda! Thanks for the great review! 🙂
Bee says
These were one of my first cookies I made from your recipes. And they are awesome! My non-vegan friends love them too. So far I tried out 6 cookie recipes and they are all yummy yummy! I am happy to have found your website <3 Greetings from Switzerland!
Alison Andrews says
Awesome Bee! That is just wonderful to read! I’m so happy you have been enjoying our cookie recipes. Thanks so much for posting! 🙂
Siobhain says
Hi Alison, I left a comment just now but forgot to rate the recipe. I have just given it 5 stars. Thanks.
Siobhain says
Hi Alison, I tried these cookies for the first time last week. They are amazing, I have been looking for a really good dark chocolate cookie recipe for ages. I will search no more, these are perfection. My friend tasted them and said they were the best she has ever tasted. Thank you. I shall be trying your other cookie recipes and checking out the non-cookie recipes too.
Alison Andrews says
So glad you liked the recipe! Hope you find lots of others here that you’ll also enjoy! And thanks so much for the awesome rating, much appreciated! 🙂
Jayne says
Absolutely delicious! I worried because it was so hot here when I made them that the batter looked like it would separate but I just omitted the soy milk and they were perfect. I didn’t have any choc chips so I just chopped up some pecans instead. They were still really chocolatey and moreish.
Can’t thank you enough for this recipe, so many ways you could change it up but still just use what you’ve got to hand in the kitchen. Incredible!
Alison Andrews says
Awesome! So glad they came out great! Thanks for sharing! 🙂