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Stack of vegan chocolate cookies
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4.93 from 312 votes

Vegan Chocolate Cookies

Delicious double-chocolate vegan chocolate cookies! Both quick and easy, crunchy and soft, these cookies are perfect for satisfying all your chocolate cravings.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Cookies, Dessert
Cuisine: American
Diet: Vegan
Servings: 20
Calories: 149kcal
Author: Alison Andrews

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

  1. 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. 
  2. 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. 
  3. 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.
  4. 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.
  5. 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).
  6. 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.

Nutrition

Serving: 1Cookie | Calories: 149kcal | Carbohydrates: 22g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 123mg | Potassium: 61mg | Fiber: 2g | Sugar: 15g | Vitamin A: 219IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg