These fudgy Vegan double chocolate cookies are a chocolate lovers dream. They are loaded with rich, chocolate flavor from both cocoa powder and chocolate chips. The ultimate vegan chocolate cookie with crispy edges with a soft and chewy center.
These vegan double chocolate chip cookies are really easy to make and perfect any time of year when you are craving a great chocolate cookie. I like to eat them warm straight out of the oven when the chocolate chips are still melted.
Making vegan chocolate cookies with cocoa powder is also really easy, they are made in one bowl with no chill time needed. Just like these gluten-free Oat Flour Chocolate Chip Cookies.
For more vegan cookie recipes, check out my Vegan Chocolate Chip Banana Cookies or these healthy double chocolate banana coconut cookies.
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Ingredients
These Easy vegan chocolate cookies are made with just a few, basic ingredients, listed below.
For the full ingredient measurements, scroll down to view the recipe card at the bottom of the page.
- Vegan butter, use the stick butter, not the one in a tub you spread on bread. Make sure it is room temperature and soft so it will be easy to cream up.
- Brown sugar, make sure to pack it into the measuring cup to get the right amount.
- Granulated sugar, I like to use organic.
- Almond milk, or other plant-based milk like soy milk.
- Instant coffee powder, this is optional, but a hint of coffee really brings out the chocolate flavour in these chocolate cocoa powder cookies.
- Vanilla extract, Vanilla is such a classic cooke flavor and goes really well with the chocolate. Vanilla bean paste or vanilla powder can also be used.
- All-purpose flour, measured correctly. Fluff it up with a spoon and then spoon the flour into the measuring cup.
- Cocoa powder, unsweetened and good quality for maximum chocolate flavor.
- Cornstarch, a little helps hold these vegan double chocolate cookies together.
- Baking soda, just a little to give these cookies a little lift and chewy texture.
- Salt, just a little to enhance and balance the flavours.
- Vegan dark chocolate chips, or a chopped chocolate bar. Use your favourite chocolate.
See recipe card for quantities.
Instructions
These Chocolate cocoa powder cookies are easy to make in just one bowl. Follow the step-by-step photos below to learn how to make vegan chocolate cookies.
For the full written instructions, see the recipe card at the bottom.
Step 1: To a large bowl or stand mixer, add the butter, brown and granulated sugar. Beat the butter and sugar until light and creamy.
Step 2: Add milk, vanilla extract and optional coffee, mix until combined.
Step 3: Add the dry ingredients, flour, cocoa powder, baking soda, and salt to the bowl.
Step 4: Mix on low speed until the cookie dough just comes together.
Step 5: Fold in the chocolate chips.
Step 6: Scoop out about 2 tablespoons of dough with a cookie/ ice cream scooper.
Step 7: Top the cooke dough with optional extra chocolate chips.
Step 8: Place them at least 2 inches apart because they will spread in the oven.
Bake the cookies for about 10-12 minutes. They will be still be soft in the middle, but will firm up as they cool.
Hint: Let the cookies cool down for about 10 min before moving them to a cooling rack to cool down completely. These vegan chocolate cookies will be soft and delicate when they are first taken out of the oven, but will set as they cool down.
Substitutions and Variations
- Nuts – for a little extra crunch and texture, add some chopped walnuts, pecans or almonds.
- Chocolate – This Vegan double chocolate cookie recipe calls for vegan dark chocolate chips, but a chopped up chocolate bar can also be used. Milk chocolate chips work as well, but the cookies will be a lot sweeter.
- Sugar – the brown sugar can be replaced with coconut sugar. I then suggest to add an additional tablespoon of maple syrup since the coconut sugar is dryer than brown sugar.
Also check out my Vegan Chocolate Chip Banana Cookies or these Oat Flour Chocolate Chip Cookies.
Storage
Store these cocoa powder cookies in an airtight container or ziplock bag for up to 3-4 days. They also freeze very well, place them in a freezer friendly container or ziplock bag, try to press out as much air as possible. Freeze for up to 3 months. Take out and let defrost in room temperature.
For more cookie recipes check out these Healthy Snicker Doodles Cookies or these Gluten-free Vegan Oatmeal Raisin Cookies
Top Tip
For the best cookie, use a good quality unsweetened cocoa powder and vegan chocolate chips. Also measure all the ingredients correctly. If you don’t have a kitchen scale, measure the all-purpose flour by first, fluffing it up in the container with a spoon. Then, scoop the flour loosely into the measuring cup, and level it off with a knife. If the flour is packed into the measuring cup, you will end up with more flour than needed, and a dense and dry cookie.
FAQ
Vegan cookies are made without eggs, butter or milk. Instead these vegan double chocolate chip cookies use plant-based butter, almond milk and vegan chocolate chips.
If the vegan chocolate cookies are dry, they often have too much flour. Make sure to measure all the ingredients correctly, baking is a little bit like science, everything works in harmony to make the perfect cookie. If these too much flour or cocoa powder, or too little vegan butter, the vegan chocolate cookies can turn out dry. They can also have been baked for too long, or the oven could have been too hot.
Cookie recipes
Chocolate recipes
These fudgy Vegan double chocolate cookies are a chocolate lovers dream. They are loaded with rich, chocolate flavor from both cocoa powder and chocolate chips. The ultimate vegan chocolate cookie with crispy edges with a soft and chewy center.
- ½ cup (110g) vegan butter, room temperature
- ½ cup (120g) granulated sugar
- ½ cup (110g) brown sugar, packed
- ¼ cup almond milk
- ½ teaspoon instant coffee powder, optional
- 1 teaspoon vanilla extract
- 1 ½ (190g) cups all-purpose flour
- ½ cup (50g) cocoa powder, unsweetened
- ½ tablespoon cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup vegan dark chocolate chips, or a chopped chocolate bar
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Preheat the oven to 175C (350F) and line a cookie sheet with parchment paper.
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To a large bowl or stand mixer, add the butter, brown and granulated sugar. Beat the butter and sugar until light and creamy.
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Add milk, vanilla extract and optional coffee, mix until combined.
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Add the dry ingredients, flour, cocoa powder, baking soda, and salt to the bowl.
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Fold in the chocolate chips.
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Scoop out about 2 tablespoons of dough with a cookie/ ice cream scooper. Place them at least 2 inches apart because they will spread in the oven. Top the cooke dough balls with optional extra chocolate chips before baking.
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Bake the cookies for about 10-12 minutes. They will be still be soft in the middle, but will firm up as they cool.
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Let the cookies cool down for 10 min then move them to a cookie rack to cool down completely.
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