Ultimate Vegan Chocolate Cookies – Fudgy, brownie-like, chewy with soft centers and best of all made in 1 bowl. They are sure to satisfy all your chocolate cravings!
You can never have too much chocolate, right? Which explains why I have a growing list of chocolate recipes on my website, such as chocolate cake, chocolate cupcakes, chocolate mug cake, brownies and chocolate pie.
I have forever been a girl craving chocolate. I’d take chocolate candy over any fruit flavored candy as a kid, and it’s almost always my favorite kind of cake. The only time I couldn’t stand the taste of chocolate was when I was pregnant with my 3rd child. That was weird. But once the pregnancy was over, I returned to my love of chocolate with full force.
Chocolate lovers like me will go crazy for these vegan chocolate cookies! They are kind of like a brownie, but in cookie form. Best of all, when a craving hits and you need something chocolatey and delicious fast, you can whip these up in about 20 minutes, and in just 1 bowl.
How to make Vegan Chocolate Cookies
(SEE RECIPE CARD AT THE BOTTOM FOR FULL AMOUNTS AND TO PRINT)
Get out a large mixing bowl, and melt 1/2 cup of vegan butter. You could use coconut oil or another oil, but vegan butter gives these cookies the best flavor and texture. Mix together the melted vegan butter and sugar, then stir in the vanilla, ground flaxseeds and non-dairy milk.
Sift in the flour, cocoa, baking soda and salt. Stir, then fold in the chocolate chips. The dough will be quite thick, but moist, so use your hands if needed, especially to incorporate all the chocolate chips.
Scoop about 2 tablespoons at a time, flatten slightly and place on a parchment lined pan. Bake at 350 degrees F for 10 minutes. The cookies will appear soft, but firm up as they cool.
Let them cool on the pan for 5 minutes before transferring to a cooling rack.
What kind of cocoa powder should I use?
I used and recommend dutch-processed cocoa powder for these cookies, as it makes them very brownie like and dark in color. There is a slight difference in the flavor and texture of the cookie that I prefer. That being said, it won’t ruin them to use natural cocoa powder.
ARE ALL CHOCOLATE CHIPS VEGAN?
No, a lot of brands have milk fat or butter oil in them. Check the ingredients to ensure vegan friendliness. Trader Joe’s brand of semi-sweet chocolate chips happen to be vegan, as are Guittard. Costco sometimes carries the Kirkland brand of semi-sweet chocolate chips, which are also vegan and a great price if you can find them! There is also Enjoy Life, which you can find in stores or online.
Tips for the best vegan chocolate cookies:
- Only bake 1 pan of cookies at a time, in the middle of your oven. I’ve started doing this whenever I make cookies, as the ones on the bottom rack always burn. Baking in the middle rack only ensures great cookies every time.
- Use dutch processed cocoa powder, as we talked about above.
- Add plenty of chocolate chips! I use 1 cup, and you can place some on top of each cookie before baking if you want them to be prettier.
- Don’t over mix the cookie dough, but only mix until combined.
Want more vegan cookie recipes?
- Perfect Vegan Chocolate Chip Cookies
- Vegan Peanut Butter Cookies
- The Best Vegan Sugar Cookies
- Vegan Snickerdoodles
- Vegan Chocolate Crinkle Cookies
- Vegan Gluten Free Chocolate Chip Cookies
Ultimate Vegan Chocolate Cookies
Ingredients
- 1/2 cup vegan butter, melted
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 tablespoon ground flaxseeds
- 1/4 cup soy milk
- 1 1/2 cups all purpose flour
- 1/2 cup dutch-processed cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup vegan chocolate chips
Instructions
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
- Melt the vegan butter, then add to a large bowl with the sugar and mix well with a large spoon. Now stir in the vanilla, flaxseeds and soy milk until well combined.
- Over the bowl with the wet ingredients, sift in the flour, cocoa powder, baking soda and salt. Stir to combine. The dough will be quite thick, so you can use your hands if needed. Now fold in the chocolate chips, leaving some to place on top of the cookies for decoration if you want. Again, you may need to use your hands to really get the chocolate chips incorporated.
- Scoop about 2 tablespoons of the dough at a time, roll into a ball, then flatten a bit on the baking sheet. They will spread out more as they bake. Decorate with a few more chocolate chips on top, if desired.
- Bake for about 10 minutes. They will seem too soft, but will firm up as they cool. Let them cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
Notes
- I like these cookies best with vegan butter such as Earth Balance, but you could substitute coconut oil or another oil you prefer.
- May substitute another non-dairy milk if desired.
- Dutch-processed cocoa powder gives these the best flavor and consistency, but you could use natural cocoa powder as well if it's all you can get.
- For salted chocolate cookies, sprinkle a little coarse salt on top of the cookies after baking.
- Store leftover cookies in a covered container at room temperature for 3-4 days or the refrigerator for 1 week. They freeze well.
Hi Nora, just making sure in this recipe we’re not making “flax eggs”, just adding the flax seeds directly to the bowl correct?
That is correct! It’s easier and works for this recipe. 🙂 Enjoy!
In our house, we say “nora never lets us down.” These cookies are simply incredible!!
These are the absolute best cookies that I’ve ever had in my entire life. I’m not even exaggerating. Thank you so much, Nora, for sharing all your lovely recipes with the world. I appreciate you!
You are very welcome, Lisa! Thank you for loving my recipes and for your wonderful support! I love creating delicious recipes, and it means a lot to read your words! I appreciate your glowing review! Wishing you lots of happy cooking!
I’m not vegan, but a friend who is shared them with me and I’m totally addicted. THEY’RE SO GOOD!!!
I also did not follow the recipe exactly because I don’t have a vegan-ingredients pantry, lol, but I used salted butter, chia seeds instead of flax, and whole milk.
I can’t stop myself from eating the batter. I made a single recipe and have come out with far more than 14 cookies, but I’m guessing it says so because the baker eats the rest LOL! Amazing cookies, Nora!
Can I used 50% almond milk and 50% pistachio milk instead of soy milk?
Sure!
Hi! We try to avoid flax. Could I sub apple sauce?
The flaxseeds are for texture. I have never tried omitting them in this recipe, however, it may work. I hope this helps!
Substitute chia seeds!!! They work just as well!
I’m not vegan, but I’m never making another chocolate chip cookie again, lol, these are WAY to good!!!
These are soooo good! The most scrumptious chocolate cookie and easy to make. I followed the recipe exactly and they baked up beautifully. Thank you for another winner, Nora 🥰
You bet, Felicia! Thank you for using my recipes, and I’m thrilled that you love the cookies! I appreciate your stellar review! Happy cooking!
delicious!!! i didn’t even follow the recipe perfectly, and it turned out amazing!
– didn’t add baking soda, vanilla, or choco chips b/c i didn’t have it
– didn’t sift anything
– made super small cookies b/c it’s cute
perfectly satisfied my cravings. thank you nora!
These are probably the best cookies I’ve ever made! So easy and really delicious. I drizzled them with white chocolate and added candy eyes to make mummy cookies for my daughter’s class Halloween party 😄 This recipe is a keeper for sure! 🩷
Hi Jessica. Such fun reading about your idea of making mummy cookies from the chocolate cookie recipe! I bet the kids loved it! Thank you for taking time to share your stellar feedback! Wishing you lots of happy cooking!
These were without a doubt the best cookies I have ever made.
I didnt have flax, so i used ~1tbsp of a liquid egg replacer as I assumed that’s what the flax was for, and also a handful of mini vegan marshmallows… otherwise followed the recipe to a T. They turned out perfect- soft, chewy, and very brownie like when warmed up before eating. 10/10.
These are quick, easy to make and taste so good! I love that the dough is made in just one bowl with no need to cream the butter and sugar first. They are very brownie like in texture and so chocolatey! This will be my go to chocolate cookie recipe from now on. Thanks so much Norah.
Hi Alie. Oh, I’m with you, I love these chocolate cookies! I also love one bowl and easy! I’m so glad that you are enjoying the recipe! Thank you for sharing your terrific review and feedback! Wishing you lots of happy cookie making!
Love these cookies! Making them with GF flour and added crunched freeze dried strawberries! Your recipes are always my first go to. Thanks Nora!!
Hi Pam. Thanks for your idea of freeze dried strawberries! I’m so glad you loved the cookies! I appreciate your glowing review! Happy cooking!
Flavor of this is really great and I’m glad there’s a vegan option for good cookies; however I’m having trouble with the texture of the cookies, they seem to come out crumbly/sandy.
I’ve tried refrigerating the dough for 30 minutes before and creaming the sugar and butter together. I use 50-60% of the granulated sugar amount.
Do you have any tips on what I can do better to improve the texture? Thanks!
I literally just made these yesterday and they should not be sandy or crumbly, I’ve never had that issue. Did you use gluten free flour or something? That can make cookies very sandy as you describe. There is no need to refrigerate the dough. Also you don’t really cream the butter and sugar together; the butter should be melted and you are just stirring it. My other thought is what kind of sugar did you use? Is it really coarse or something? Are you making any other substitutions? With regular flour, sugar and other ingredients listed they will just come out as delicious, chewy, soft chocolate filled cookies.