Vegan Chocolate Cookies

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

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

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.

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🥄 Instructions

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

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.

🥣 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.

🥜 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

More Vegan Cookie Recipes:

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