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    Home » Meals » Dessert

    Vegan Chocolate Cookies

    Published Oct 5, 2022 · Updated Oct 5, 2022 · 1 Comment

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    This post may contain affiliate links which won’t change your price but will share some commission. See my disclosure policy.

    JUMP TO RECIPE

    Fudgy vegan chocolate cookies made using just 1 bowl and simple ingredients.

    A stack of 3 chocolate cookies.

    I love a classic chocolate chip cookie, but sometimes that chocolate craving is too strong, you know? And that's where these decadent vegan chocolate cookies come into play. Loaded with chocolate chips, understated is not a word we can use here.

    You just need some basic baking staples, your favorite dairy-free chocolate chips, and one bowl.

    Jump to:
    • 🍫 Ingredients
    • 🥄 Instructions
    • 💭 Storage
    • 🥣 Equipment
    • ⏲️ Baking Tip
    • 🥜 Add-Ins
    • Recipe
    • Comments
    Ingredients for cookies.

    🍫 Ingredients

    Reminder: You can find the full recipe with detailed instructions and ingredients in the recipe card below.

    • Vegan butter: I like using Earth Balance Buttery Sticks for ease of measuring.
    • Sugar: This recipe requires white, granulated sugar.
    • Non-dairy milk: Use your favorite unsweetened, plain vegan milk. I prefer oat milk in general.
    • Vanilla extract: I recommend 100% pure vanilla, but if your budget only allows for imitation vanilla, that will work fine!
    • Flour: All-purpose flour.
    • Cocoa powder: Unsweetened, natural cocoa powder (not dutch process.)
    • Baking soda and baking powder: Both are used as leavening agents for this recipe.
    • Salt: Salt helps balance the sweetness.
    • Vegan chocolate chips: Most grocery stores have some kind of vegan or "allergy-friendly" chocolate chips. Enjoy Life brand is a good option.

    Trying to go vegan? Sign up for our (FREE) Vegan Beginner's Guide!

    🥄 Instructions

    The ultimate vegan double chocolate chip cookies are only 8 easy steps away.

    Dairy-free butter and sugars in a mixing bowl.
    Balls of cookie dough on a baking sheet.
    Cookie dough in a bowl.
    Vegan chocolate cookies fresh out of the oven on a baking sheet with crackly tops.
    1. Preheat your oven to 350°F. Line a large baking sheet with parchment paper.
    2. Cream together the butter and sugar using a hand mixer or stand mixer. Do this by beating until fluffy and lighter in color.
    3. Mix in the vanilla, 2 tablespoons of the non-dairy milk, flour, cocoa powder, baking soda, baking powder, and salt.
    4. If the batter is too dry to roll into balls, add another ½ to 1 tablespoon of milk.
    5. Fold in the chocolate chips.
    6. Roll the cookie dough into balls (about 1½ tablespoons per ball - I use this cookie scoop.) Place on the cookie sheet, about 2 inches apart.
    7. Bake for 10-12 minutes, or until the cookies have spread out and are "crackled" on top.
    8. Let cool on the baking sheet for 20 minutes.

    💭 Storage

    Mare sure the cookies are cooled completely before storing them.

    Store in an airtight container or sealable bag at room temperature for up to 4 days.

    To freeze, put the cookies on a baking sheet and place them in the freezer for 1 hour (this prevents the cookies from sticking together.) Then, transfer to a freezer bag and freeze for up to 3 months.

    Cookies laid out on a table, some broke in half, with chocolate chips scattered around them.

    🥣 Equipment

    You can use a hand mixer, stand mixer, or classic bowl with a spoon to make the cookie dough.

    I like to use a cookie scoop but that is not necessary.

    For baking, you'll need a cookie sheet. I recommend using parchment paper to prevent cookies from sticking.

    ⏲️ Baking Tip

    Keep a close watch on the cookies when they are baking in the oven. They can quickly go from not done to overdone. Once the cookies spread out and crackle, they can be removed from the oven.

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    A cookie split in half.

    🥜 Add-Ins

    The best part about cookies is all the add-ins you can throw into the mix. Here are some ideas:

    • Chopped pretzels
    • Crushed potato chips
    • Dried cherries
    • Chopped vegan peanut butter cups
    • Sprinkles
    • Peanuts
    • Coarse sea salt

    Recipe

    Vegan Chocolate Cookies

    Karissa Besaw
    These vegan double chocolate cookies are super moist, fudgy, and best of all: made using 1 bowl!
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 10 mins
    Total Time 20 mins
    Course Dessert
    Cuisine American, Vegan
    Servings 18 cookies
    Calories 139 kcal

    Ingredients
      

    • ½ cup vegan butter
    • ¾ cup sugar
    • 2 teaspoons vanilla extract
    • 2-3 tablespoons non-dairy milk
    • 1 cup all-purpose flour
    • ½ cup cocoa powder
    • ¼ teaspoon salt
    • ½ teaspoon baking powder
    • 1 teaspoon baking soda
    • ¾ cup vegan chocolate chips

    Instructions
     

    • Preheat oven to 350°F. Line a baking sheet with parchment paper.
    • Cream together the butter and sugar using a hand mixer or stand mixer.
    • Mix in the vanilla, 2 tablespoons of non-dairy milk, flour, cocoa powder, baking powder, baking soda, and salt.
    • If the batter is too dry to roll into balls, add another ½ to 1 tablespoon of milk.
    • Fold in the chocolate chips.
    • Roll the cookie dough into balls (about 1½ tablespoons per ball) and place on the cookie sheet, about 2 inches apart.
    • Bake for 10-12 minutes, or until the cookies have spread out and are "crackled" on top.
    • Let cool on the baking sheet for 20 minutes.

    Nutrition

    Serving: 1cookieCalories: 139kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.03gSodium: 135mgPotassium: 60mgFiber: 2gSugar: 12gVitamin A: 246IUVitamin C: 0.1mgCalcium: 21mgIron: 1mg
    Tried this recipe?Let us know how it was!

    More Vegan Cookie Recipes:

    • No-Bake Peanut Butter Cookies
    • Vegan Oatmeal Chocolate Chip Cookies
    • Oatmeal Raisin Cookies
    • Vegan Peanut Butter Cookies

    More Vegan Dessert Recipes

    • Vegan Blueberry Pie
    • Vegan Sugar Cookies
    • Easy Vegan Pie Crust
    • Vegan Chocolate Pecan Pie
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    About Karissa

    Hey! I’m happy you’re here! My name is Karissa and I’ve been cooking up delicious vegan food since going vegan in 2016. Not vegan and just want to eat more plants? We don't judge - everyone is welcome in our kitchen. Read more...

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    hey there!

    Welcome to Karissa's Vegan Kitchen! I’m happy you’re here! My name is Karissa and I’ve been cooking up delicious vegan food since going vegan in 2016. Not vegan and just want to eat more plants? We don't judge - everyone is welcome in our kitchen.

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    • Easy Vegan Ranch Dressing Recipe
    • The Best Fudgy Vegan Brownies
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