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Vegan Chocolate Cookies

Vegan chocolate cookies in a stack.

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.

Cookie dough for vegan chocolate cookies in a mixing bowl with a wooden spoon.

And what’s better than vegan chocolate cookies? Double chocolate cookies! I couldn’t resist adding chocolate chunks 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 chunks right on top.

Because you can’t get too many chocolate chunks in your chocolate cookies.

Vegan chocolate cookies on a baking tray ready to go into the oven.

As you can see from the above, the cookie dough is pretty dry. This is exactly what you want.

The result is a chocolate cookie with the perfect amount of crunch and the perfect amount of softness too.

Vegan chocolate cookies on a parchment lined baking tray freshly baked.

I found the cookie dough to be so perfect that it just rolled into perfect balls. However, if your dough is a bit sticky, just dust your hands with some cocoa powder, it’ll do the trick perfectly.

Vegan chocolate cookies on a wire cooling rack.

These vegan chocolate cookies tick all the boxes, they are:

  • Double chocolate
  • Both crunchy and soft
  • Super easy
  • Deliciously satisfying

If you keep them in a covered container, they easily last up to a week!

Vegan chocolate cookies on yellow tissue paper.

So let me know your thoughts on these chocolate cookies! And if you have any questions, post them down below.

If you make these cookies, please tag us #lovingitvegan on instagram so we can admire them!

Vegan chocolate cookies on yellow tissue paper.

And if you like cookies, then I bet you’ll love these other cookie recipes as well! Check out:

  1. Vegan Oatmeal Cookies
  2. Vegan Chocolate Chip Cookies
  3. Vegan Peanut Butter Cookies
  4. The Easiest Vegan Sugar Cookies
  5. Vegan Chocolate Sugar Cookies
  6. Vegan Shortbread Cookies
  7. Vegan Thin-Mint Cookies

And heaps more!

And lastly, don’t forget to sign up to our email list – you’ll get an awesome free ebook containing 10 gorgeous recipes, and you’ll keep up to date with all our latest recipes!

Vegan chocolate cookies on yellow tissue paper.

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Vegan Chocolate Cookies


★★★★★

4.9 from 67 reviews

  • Author: Loving It Vegan
  • Prep Time: 20 mins
  • Cook Time: 10 mins
  • Total Time: 30 mins
  • Yield: 16
  • Category: Dessert, Baking, Cookies
  • Cuisine: Vegan
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Description

Deliciously satisfying double-chocolate vegan chocolate cookies! Both quick and easy, crunchy and soft, these cookies are perfect for satisfying all your chocolate cravings.


Ingredients

  • 1/2 cup (112g) Vegan Butter
  • 1/2 cup (100g) White Sugar
  • 1/2 cup (100g) Brown Sugar
  • 1 tsp Vanilla Extract
  • 1 cup (125g) All Purpose Flour
  • 2/3 cup (56g) Unsweetened Cocoa Powder
  • 1 tsp Baking Soda
  • 1/4 tsp Salt
  • 1 Tbsp Soy Milk (or other non-dairy milk)
  • 3.5 oz (100g) Vegan Dark Chocolate + more for topping (chopped into small chunks)*

Instructions

  1. Preheat the oven to 350°F (180°C).
  2. Add the vegan butter and brown and white sugar to an electric mixing bowl and cream together. Add the vanilla and mix in.
  3. Sift the flour and cocoa powder into a mixing bowl and mix in the baking soda and salt.
  4. Add the dry ingredients to the wet, mixing in by hand until crumbly.
  5. Add the 1 Tbsp soy milk or other non-dairy milk and mix into a thick cookie dough.
  6. Add the chocolate chunks and mix in. Your cookie dough will be very thick, but sticky enough to easily roll into balls.
  7. Roll into small balls and space evenly on a parchment lined baking tray.
  8. 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.
  9. Press in a few more chocolate chunks to the top of the cookies as they come out of the oven if you like (optional).

Notes

*You can use vegan chocolate chips instead if you can find them, I can’t get them here which is why I cut a slab of dark chocolate into chunks. Also, this way you get to use nice big chunks of chocolate!

*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. Most soft spread-style vegan butters/margarines won’t cause any issue, I’m talking specifically about the hard blocks that you get (and occasionally you can find one without animal products), if you use one of these, you’ll likely need a bit more soy milk, but just use as little as possible.

*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 fine and goes down as they cool.

Nutrition

  • Serving Size: 1 Cookie (of 16)
  • Calories: 153
  • Sugar: 14.2g
  • Sodium: 165mg
  • Fat: 6.8g
  • Saturated Fat: 2.7g
  • Carbohydrates: 23.1g
  • Fiber: 2g
  • Protein: 1.9g

Keywords: vegan chocolate cookies

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Deliciously satisfying double-chocolate vegan chocolate cookies! Quick and easy, crunchy and soft, perfect for satisfying all your chocolate cravings. | lovingitvegan.com
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About the Author

Hi I'm Alison! I'm a passionate vegan foodie, recipe creator and author of Simple Vegan Dinner Recipes, a digital program created so that you always know the answer to: 'What's For Dinner?' I believe in delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out.

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Reader Interactions

Comments

  1. Nour says

    February 9, 2019 at 10:55 am

    I love this recipie, I wondered if it is possible to substitute vegan butter for coconut oil or olive oil?

    Reply
    • Alison Andrews says

      February 9, 2019 at 11:57 am

      Definitely not olive oil but I think if you read the other comments others have tried it with coconut oil. You can also use homemade vegan butter.

      Reply
  2. Twane says

    February 9, 2019 at 1:20 pm

    Thanks to your website and your wonderful recipes, our family has been successfully vegan for a while now and so I decided to try these lovely looking cookies but alas…HELP please..
    I live in a country where we don’t have vegan butter available so I used dairy free margarine and I also substituted the cocoa powder for additional plain flour because my hubby dislikes chocolate cookies and it looked thick smooth and very sticky. Adding more flour kinda made it workable but they baked fast and came out flat. Still yummy but flat.. any ideas on where I can improve? Thanks Alison 😊

    ★★★★★

    Reply
    • Alison Andrews says

      February 9, 2019 at 1:33 pm

      Hi Twane, dairy free margarine would be fine, but I think switching cocoa powder for flour wouldn’t work too well in these cookies. Coming out flat though is fine, sometimes mine come out quite flat and sometimes quite puffy it is to do with the temperature of the dough when it goes into the oven. We do have other cookies that don’t have chocolate though and I think you will prefer those. You can see a list here of some of our cookie recipes, I think if you try a different recipe without any cocoa you will have better success. 🙂 So pleased you have been loving other recipes on the blog and that it has been helpful, thanks so much for letting me know! All the best! 🙂

      Reply
  3. Zan says

    February 10, 2019 at 1:04 am

    Just followed the recipe exactly. Rolled them into small balls and they came out of the oven in the same fashion……. what went wrong? They taste amazing but they are round balls not disc cookies, at all.

    Reply
  4. Zan says

    February 10, 2019 at 3:35 am

    Aight’ so I left an initial review about how the cookies did not shmoosh. Like, cookie be same ball as cold dough. So I smachet’ed em’ wit a fork when they came out. Didn’t want to over cook em’. Alison!! These cookies are delicious! My family thought they were delicious. Thank you! I still don’t understand why they didn’t spread out….and I don’t really care. I’ll make em’ again! For sure! Thank you <3

    ★★★★★

    Reply
    • Alison Andrews says

      February 10, 2019 at 7:35 am

      Hi Zan! So glad they taste good and you were happy with them in the end! The reason they don’t flatten sometimes is if the dough is cold going into the oven, so to help that you can cream the vegan butter and sugar for longer to warm up the butter more which warms up the cookie dough and then they flatten better. OR, you can just smoosh them with a fork before going in, or after, like you did! 🙂 Thanks so much for updating and the great review!

      Reply
  5. Santini says

    February 13, 2019 at 1:01 am

    Love it! Perfect for a vegan like me! I’m going to try this on the weekend! Thank you for sharing this!

    ★★★★★

    Reply
  6. Lexi says

    February 13, 2019 at 6:40 pm

    Just made these for my non vegan boyfriend for Valentine’s Day tomorrow, safe to say he will love them!! They are DELICIOUS!

    ★★★★★

    Reply
    • Alison Andrews says

      February 14, 2019 at 10:20 am

      Yes, these are perfect for Valentines! So glad they came out well, thanks so much for posting Lexi! 🙂

      Reply
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Hi! I'm Alison! Vegan foodie. Binge watcher of good TV shows. Cat mom. Sweet tooth. Terrible sleeper always staying up too late....

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