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.
Kiley says
Delicious cookies! I used coconut oil instead of vegan butter, and stone ground whole wheat flour. Because i used that flour (which can have a pretty strong taste), i added just a touch extra sugar. I did end up having to add about 3 more tbsp or so of milk (i used coconut). But the cookies came out perfect! So deliciously gooey on the inside, and just crunchy enough on the inside. I couldn’t wait to get them off the sheet! They didn’t spread like your average cookie, only a little, they stayed in mounds, but I left them in for the 10 minutes only so maybe thats why. Didn’t bother me a bit though! Definitely will make again!
Alison Andrews says
Hi Kiley! Thanks so much for the wonderful review! So happy you enjoyed them. 🙂
Amy says
I made this recipe and it was the best vegan cookies I had ever eaten! They were SO delicious!
I wanted to make Oreo cookies so I took the cream out of the Oreos and crushed up the biscuit part.. they sprinkled tiny chunks on top of the cookies before I put them in to bake..
Alison Andrews says
Ooooh, that sounds awesome! Thanks so much for sharing and the wonderful review. xo
Chris says
This is my go-to vegan chocolate cookie recipe. Simple, easy to follow and rich and delicious results.
My one question would be… is there a way to retain the initial outer crunchiness of these cookies?
When they are fresh out of the oven and initially cool enough to eat they have a lovely crispness to the outside and softness in the middle. This sadly seems to disappear when they are stored. Even overnight they go quite soft and cookie dough like. They still taste great mind you!
I store them in an air-tight container and have tried keeping them at both room temp and in the fridge. I’ve also tried baking them for longer, but none of this seems to work.
Any suggestions?
Love your recipes.
Chris
Alison Andrews says
Hi Chris! So glad you like the cookies, thanks for the awesome review! Regarding your question, some tips I’ve found are to make sure they’re completely cooled before storing them, to store them in a glass container (not plastic) and if they still lose that crispy outer layer you can recrisp them in the oven by putting them in for 5 mins at 300°F. Hope that helps! All the best! 🙂
Stephanie says
These are amazing. I made them without the chocolate chips as I didn’t have any but I added a little sprinkled sugar on top prior to baking and my non vegan mom and boyfriend loved them. This recipe will get used a lot in my house. Thanks for sharing. It’s nice to share with people that vegan isn’t always about salads. ❤️
Alison Andrews says
So happy to hear they worked out great, thanks for the wonderful review! And I couldn’t agree more, there is so much more on offer than just salads! xo
Kalene says
Made these for a vegan co-worker! I ended up needing to add about 4tbs coconut milk. I didn’t trust that they would come out with how crumbly the batter seemed to be, but I suspect the chocolate served as a sort of binder. To help them spread I flattened them a little bit and it absolutely did the trick! The result is a rich, almost fudgy cookie. Thanks so much for the recipe! I would definitely make them again!
Alison Andrews says
So glad they came out well! Thanks for the wonderful review. xo
Alexis T says
These just came out of the oven and they’re delicious! I try new vegan cookie recipes all the time, and few of them are worth making twice, but these are going to be new regulars for me. Thank you so much for the recipe! I didn’t need to change a thing, but my butter-stuff was pretty soft and I was careful not to fluff the flour into the measuring cups instead of packing it in.
I will say, extreme chocolate lovers only for these babies. Anyone who ever thought there was such a thing as too much chocolate might want to approach with caution. (I don’t get it myself, but I’ve heard there are a few people like that out there.)
Alexis T says
Ooops! I meant to say I was careful TO fluff the flour while measuring, not to say “not to.”
Alison Andrews says
Haha yes those crazy people who don’t like too much chocolate! So glad you enjoyed the cookies and thanks for the amazing review! xo
Anna says
Not sure where I went wrong but mine didn’t flatten very well in the oven unlike the photos! They were quite thick even with 20 mins in the oven, however they are delicious, so will definitely make again!
Alison Andrews says
Hi Anna! You can try flatten them with a fork before they bake next time. Usually they don’t spread if the dough is too cold when going into the oven, so beating the vegan butter/sugar mix for a longer time will help with that. But flattening with a fork or the pressing down with the base of a glass is also totally fine! 🙂
Anna says
Great, thank you! I will definitely try those things next time 🙂
Jo says
These cookies are delicious! I suggest using vegan (they are labeled allergen free) chocolate chips instead of cutting dark chocolate chunks, and using 2 tbsp soy milk. Make sure to put a bunch of extra chocolate chips on top too! They are melty and delicious! Also, make sure not to use sea salt (I’m dumb and used it) and if you make small to medium sized cookies you’ll likely make a batch of 32 cookies. Hope this was helpful.
Alison Andrews says
Thanks for sharing and the great review Jo! 🙂
Gaby says
These were good (although next time I would use less cocoa powder) but even after 12 minutes in the oven, they stayed in balls…? ?
Alison Andrews says
Hi Gaby, you can try and flatten them with a fork next time before they bake, but usually if they don’t flatten, it’s because the dough is too cold when they go into the oven. The fix for this is to beat your vegan butter and sugar very well before adding the rest of the ingredients so that the dough is room temperature when going into the oven. Alternatively, flatten them with a fork, or bake a couple of minutes longer.
Eloise says
Lovely, bit too much cocoa powder for me but very nice.
Sara says
Could I replace the baking soda with baking powder?
Alison Andrews says
Hi Sara, baking powder is not as strong as baking soda, so you’d likely need to use more, probably 2 tsp. Let us know how it goes! 🙂
Ellen says
Wow my 10 year old son just made these, found the recipe himself and did it all by hand no electric mixer! he did accidentally add the flour (gluten free) before creaming the butter & sugar and I’m not quite sure he got the right amount of cocoa powder… However they were delicious, better than any cookie I’ve ever tasted!?, vegan or pre vegan.
Very dangerous to have around though, shame he knows exactly how many he made!
We used coconut sugar instead of brown and I had to add a little more flour as the mixture was quite wet.
Alison Andrews says
So awesome to hear they worked out great! And haha yes, you just want to keep eating these! Thanks so much for sharing. xo
Jannet says
A cheeky treat for the imagination
Nasimul alam says
This recipe good for chocolate lovers who love to diet…i tried it the other day…very yummy..
Thanks Alison!
Div says
Hi. This recipe sounds great. I just wanted to know can I cut the dough into shapes?
Alison Andrews says
You probably can. I haven’t tried it with this recipe, and I don’t know if the chocolate chips would interfere with that at all, but it’s definitely something to try!
Kiley says
Hi, not sure if you’ve already tried it out, but if you refrigerate the dough for at least an hour (though several is best) it will be much easier to cut into shapes.