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Vegan Chocolate Cookies Recipe
These simple vegan chocolate cookies are incredibly rich, puffy and decadent!
So quick and easy to make, and they have a perfect brownie cookie texture.
These cookies are thick, chewy, moist, chocolaty and irresistible.
They’re also ready in under 30 minutes and are the perfect treat to indulge in!
These chocolate crinkle cookies are my go to at the moment, I just can’t get enough of them!
The texture is so soft yet they are perfectly thick and puffy.
Complete with plenty of dairy-free chocolate chips, these cookies are so tasty!
Easy Vegan Chocolate Brownie Cookies
The dough for these delicious cookies comes together in under 15 minutes.
It’s a very basic dough where you cream together your wet and sugar ingredients in one bowl and then your dry in another.
Then you just mix, roll into balls and bake!
Ready in no time and a super simple process, this would be a fun recipe to make with kids too.
I have been making these cookies just about every week and I’ve found the perfect recipe, you’re going to love them!
Just look at the inside of these cookies!
So gooey, chewy and chocolaty – the ultimate cookie to satisfy any sweet tooth.
How to Make Chocolate Crinkle Cookies
Preparing the Cookie Dough
To make these easy cookies, start by preheating your oven to 350 degrees F.
Then simply mix all your dry ingredients together in a bowl and whisk well to combine.
In another bowl, add all the wet ingredients along with the sugar, and whisk until smooth and creamy.
I find whisking to be the most efficient way to mix my ingredients, but if your butter is too cold it may be a bit tricky.
Room temperature vegan butter is very important to get the right consistency!
Add the dry to the wet and mix just until combined, then stir in the chocolate chips.
Finally, take two tablespoon amounts of dough and roll them into balls with the palms of your hands, then place two inches apart on a baking tray covered in parchment paper.
Baking Chocolate Cookies
Now it’s time to bake!
Bake the cookies for 8-11 minutes – they should look set and puffy when done.
They may still look a little under baked in the middle, but they will finish baking after you take them out and will cool to the perfect chewy cookie texture.
Let the cookies cool on the pan for five minutes and then transfer to a cooling rack and dig in when they are cool enough to touch!
Dairy Free Chocolate Chip Brownie Cookies
These cookies are so easy to make dairy-free thanks to vegan butter and plant milk.
The dough is so simple to make and work with, and they smell incredible while baking too!
Add in some dairy free chocolate chips for the best ever double chocolate brownie cookie.
Perfect year round and for any occasion or celebration, these cookies are sure to be a hit!
These cookies are:
- Double Chocolate
Check out these other chocolaty vegan treats!
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- 2 Cups All-Purpose Flour
- 1/2 Cup Cocoa Powder
- 3/4 Cup Vegan Butter, room temperature
- 2 Flax Eggs*
- 2 Tsp Vanilla Extract
- 3/4 Tsp Baking Soda
- 2/3 Cup Cane Sugar
- 1 Cup Brown Sugar
- 3/4 Tsp Salt
- 1 Cup Chocolate Chips, dairy free
- Preheat oven to 350 degrees F.
- In a bowl, mix together the flour, cocoa, baking soda and salt.
- In a separate bowl, add the room temperature vegan butter, flax eggs, vanilla, cane sugar and brown sugar and whisk until smooth.
- Add the dry ingredients to the wet and mix just until combined, then stir in the chocolate chips.
- Take 2 tablespoon amounts of dough and roll into a ball using the palms of your hands.
- Place 2 inches apart on a baking tray covered in parchment paper.
- Bake for 8-11 minutes, or until set and puffy (they may still look a bit under baked in the middle).
- Cool on the pan for 5 minutes and then transfer to a cooling rack, enjoy!
*To make two flax eggs, mix together two tablespoons of ground flax seed with 6 tablespoons of water, and let sit for at least 10 minutes to thicken.
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Amount Per Serving: Calories: 207Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 25mgSodium: 179mgCarbohydrates: 29gFiber: 1gSugar: 19gProtein: 2g