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Vegan Chocolate Cookies


  • Author: Alison Andrews
  • Prep Time: 20 mins
  • Cook Time: 10 mins
  • Total Time: 30 mins
  • Yield: 16

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.

  • Category: Dessert
  • Method: Bake
  • Cuisine: Vegan

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