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.
Santini says
Love it! Perfect for a vegan like me! I’m going to try this on the weekend! Thank you for sharing this!
Zan says
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
Alison Andrews says
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!
Zan says
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.
Twane says
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 ?
Alison Andrews says
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! 🙂
Nour says
I love this recipie, I wondered if it is possible to substitute vegan butter for coconut oil or olive oil?
Alison Andrews says
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.
Jt says
you can make it with olive oil butter its called earthbalance or smartbalance
Just wondering says
Is it possible to use coconut oil instead of vegan butter? Couldn’t find it anywhere in the stores ☺️
Alison Andrews says
Other commenters have noted that they used coconut oil successfully. I haven’t tried it like that, but it has been done by others! You could also make your own homemade vegan butter and that works great in cookies. 🙂
Tati says
Hi! The recipe looks great and easy too. However my cookies didn’t not flatten down and remained in a ball shape until I pressed them down with a glass close to the end. What do you think can be the problem here? Thank you ahead.
Alison Andrews says
Hi Tati, if the cookie dough is too cold when it goes into the oven it can cause them not to flatten. If you cream your vegan butter and sugar a bit longer next time it should sort out the problem, but if it keeps happening (if room temperature is quite cold presently), then flattening a little with a fork before baking is totally fine to do as well. All the best! 🙂
Mackenzie says
These are my go to for chocolate cookies, literally everyone loves them.
Alison Andrews says
Yay! That’s the best news! Thanks so much for the great review. 🙂
Elizabeth says
Soft and yummy! My concoction used 1/2 cup of milk though.
Alison Andrews says
Thanks for sharing Elizabeth! 🙂
Kathleen A Williams says
My husband has made these several times and they’re very tasty.
Alison Andrews says
Fantastic! Thanks a million Kathleen. 🙂
Phoebe says
Wow, these cookies were so good!! I’ll definitely be making them again! Thanks for the great recipe.
Alison Andrews says
Awesome! So glad you enjoyed them Phoebe, thanks for the great review. 🙂
First time cookie says
I added some sea salt as well and used vanilla almond milk. First time baking cookies and they turned out so good. BEST RECIPE EVER! Now I can’t stop eating them. Can’t believe they’re vegan!!!!
Alison Andrews says
So glad you enjoyed them! Thanks a million for the great review. 🙂
Vicky Beasley says
Gorgeous cookies, added some chopped toasted nuts as well, I will be making these again soon! Thanks for all the great recipes you post, it’s always a treat to receive a new one.
Alison Andrews says
Thanks Vicky! So happy to read your comment and really appreciate the awesome review. 🙂
Helen - From Mummy to Mum says
We baked these last week and they were delicious! We had to change it slightly just because we didn’t have the ingredients at home!
http://frommummytomum.co.uk/taste-testing-vegan-chocolate-cookies/
Alison Andrews says
Awesome Helen, they look delicious in the photos! So glad you enjoyed the recipe. 🙂
Artemis Blighty says
These are great! They’re so quick to make. I was craving for something chocolatey so I searched for cookies (I’m vegan) and I’m so glad I came across your recipe right away ^_^
I made some on the spot and they’re perfect! (I was hoping I could post pictures)
Alison Andrews says
So glad they were good! You can post pics on instagram and tag us @lovingitvegan if you have an insta account. 🙂