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.
Jaleh says
OMG, just perfect! No one believed me when i said I made them myself!!!
Alison Andrews says
Awesome! 🙂
Tina says
I noticed in the comments there was some question about the kind of vegan fat to use. I used Melt buttery spread – not the sticks – and these turned out amazingly. I served them to omnivores, and a few staunch & proud carnists, at a meeting, and many said they were the best chocolate cookies they’ve ever had! I completely agree about the cookies. They were so rich, so soft, so chewy. I used 140 g (1/2 a bag) of 72% cacao vegan dark chocolate chunks for the chocolate. The dark chocolate complemented the rich chocolate dough so well. I’m absolutely going to keep this recipe in my arsenal. I’m a medical student and on rotations, since you’re graded subjectively by your preceptor, sometimes baking skills help pad your grade… These will get me honors for sure, lol.
Also, side-note, thank you very much for adding metric measurements. When recipes don’t have them, i convert them myself. You saved me some time, which I really appreciate!
Alison Andrews says
Hi Tina! Hahaa, that’s a seriously smart strategy for your grades lol! So happy you love the cookies, thanks so much for sharing and the wonderful review! xo
Royce says
Omitted the chocolate chips and they were perfect. Added additional soy milk to mixture before rolling into balls.
Alison Andrews says
Awesome! Thanks so much for sharing and the wonderful review. 🙂
Diane Bolton says
The Best Vegan chocolate cookies, I made them for Church at our coffee counter and they were a Hit, now I better bring them every Sunday ? crispy on the outside and chewy on the inside, I gave some to my friends and neighbors and none are vegan and they loved them and ask for the recipes, I had to share. Thanks again for spreading the love of vegan desserts.
Alison Andrews says
That’s awesome to hear Diane! Thanks so much for sharing and the wonderful review! 🙂
kum says
Best ever cookies
I put vegetable oil instead of vegan butter still delicious
Thank you for sharing the recipe
Alison Andrews says
So glad to hear they came out great! Thanks for the awesome review. 🙂
Lydia says
Nope nevermind, I swear I read powder in the list.
Amazing recipe by the way. Making these tonight for my colleagues.
Alison Andrews says
Haha no problem! Hope they come out great! 🙂
Lydia says
Is it baking powder or soda. The list of ingredients and the directions says both.
Thank you!
Kate says
These cookies are divine
Alison Andrews says
Thank you Kate! 🙂
Laura says
I was shocked how wobbly the 10-minute cookies came out so I left the other half in for 11 minutes. Don’t make my mistake!! 10 minutes is perfect as they really do firm up as they cool. The 11 minutes were yummy too, but more like crunchy biscuits. Amazing recipe, I’m gonna try making them today without the cocoa powder, will instead add a little more flour, some cashew butter and chopped hazelnuts and hazelnut nib moo-free.
Alison Andrews says
Hi Laura, yes, they do firm up a LOT when cooling. Thanks so much for sharing and the awesome review. 🙂
Nour says
As a regular maker of these, I did all the steps before realising I was out of plant-based milk! Lazy me did not want to walk to the shop mid baking.
I did have ground flaxeed though, so I made a ‘flax egg’ (1tsp ground flaxeed, 3 tsp water mixed together) instead and they came out just fine!
Just thought I’d let people know in case they needed to sub plant-based milk 🙂
Thanks again Alison for this amazing recipe, always a hit with everyone!
Alison Andrews says
Awesome! Thanks for sharing Nour. 🙂
Amy says
These cookies are delicious! I have made them
Twice and my boyfriend says they are the nicest cookies I’ve ever made ?
Alison Andrews says
Wonderful to hear that! Thanks a million for the review Amy! 🙂
candy ann says
Needed cookies in a hurry. I added chopped walnuts and cocoa nibs. Fast easy and tasty too. ?
Eve says
I love this recipe! I’ve made it countless times and my family loves them. However, my cookies keep going flat and I don’t know what I’m doing wrong. Any suggestions?
Alison Andrews says
Hi Eve, if the dough is quite warm when the cookies go into the oven, there will be more spread. If the dough is colder, there will be less spread. I am usually happy with either quite flat cookies or puffy ones and I have had these come out both ways. But if you specifically want them to be more round/puffy and less flat, then the dough should be colder. You can place the tray with the unbaked, rolled cookies into the fridge for 10 minutes before baking and this should reduce the spreading.
Elle B says
These were SO good, super-easy and super-quick to make. I will make them again.
Alison Andrews says
So glad to hear that Elle, thanks so much for the great review. 🙂
Lexi says
Just made these for my non vegan boyfriend for Valentine’s Day tomorrow, safe to say he will love them!! They are DELICIOUS!
Alison Andrews says
Yes, these are perfect for Valentines! So glad they came out well, thanks so much for posting Lexi! 🙂