Fuzzy, gooey, soft, thick, and chewy Double Dark Vegan Chocolate Cookies are the best cookie recipes you need to try this week!
These fudgy vegan chocolate cookies are almost like brownies!
Imagine a super rich, dark chocolate brownie, but in cookie shape. It’s pretty close to the taste and texture of these chocolate cookies.
With two different types of chocolate packed into the recipe, they’re definitely cookies for chocolate lovers.
Also be sure to try these Sweet Potato Brownies
Taste of Vegan Chocolate Cookies
Chocolate Orange: Stir the zest of one orange into the chocolate cookie dough with the wet ingredients.
Chocolate Peppermint: Add a quarter teaspoon of pure peppermint extract to the batter in addition to the vanilla extract. These are great for Christmas.
Mocha Cookies: Instead of milk of choice, use an equal amount of brewed espresso. Alternatively, mix 1/2 teaspoon of instant coffee with the flour.
Vegetarian Nutella Cookies: Add 1/2 cup finely chopped hazelnuts to the dough before making balls. Sprinkle finished cookies with Homemade Nutella.
Chocolate Raspberry: After baking, press a spoon into the center of each cookie, then fill the indentation of the spoon with raspberry jelly.
Chocolate Coconut: Use coconut milk. Add a few tablespoons of shredded coconut and an optional one-eighth teaspoon of coconut extract before baking the cookies.
Oatmeal Chocolate Chip Cookies: Use oat flour as the flour of choice.
Black Forest: Add 1/4 cup finely chopped dried cherries to the dry ingredients.
Readers also love these vegan sugar cookies
Watch the Vegan Chocolate Cookie recipe video above
making biscuits without butter
There are several brands on the market that offer plant-based butter, including Earth Balance, Country Crock, Trader Joe’s, and Melt Organic.
Next on my list to try is peanut butter or almond butter in cookies. If you try one of these first, let me know how it goes!
For cookies without vegan butter, you can substitute melted coconut oil. The cookies will be a little crumbly, but they’re just as delicious.
Vegan Chocolate Cookie Ingredients
Here’s what you’ll need: Flour, cocoa powder, salt, baking soda, sugar, chocolate chips, plant-based butter, nondairy milk, and pure vanilla extract.
There’s no avocado, no eggs, no aquafaba or flax eggs, and definitely no dairy.
To keep the cookies vegan, check out Dairy-Free Chocolate Chips. They are readily available these days under such brand names as Enjoy Life, Pasca, Evolved, Kirkland Semi Sweet (Costco), Simple Truth Organic (Kroger), Ghirardelli Non-Dairy, and Nestlé Allergen Free Morsels.
The recipe works with spelled flour, oat flour, or white all-purpose flour. I haven’t tried any other flours so can’t vouch for substitutions like whole wheat flour or almond flour. If you prefer grain-free and Paleo cookies, try these coconut flour cookies.
How to make Dark Chocolate Cookies
In a large mixing bowl, stir all dry ingredients, making sure to break up any clumps of salt and baking soda.
Cut in butter with a fork or pastry cutter or in a stand mixer. Then add milk and vanilla essence. Keep stirring and breaking the butter. Eventually it turns into cookie dough, which doesn’t require additional milk.
Roll into balls with your hands or a cookie scoop. I like to cover and refrigerate until cold (or overnight) for chewy cookies.
When ready to bake the cookies, preheat oven to 325°F. Place the cookie dough balls on a parchment-covered baking sheet and bake on the center rack of the oven for 14 minutes.
Let cool before handling, as cookies will harden when cooled. Store leftovers in an airtight container for up to five days.
Baking Tips to Measure in Grams
If you prefer to use a food scale instead of cups like me, use the following: 100g flour, 20g cocoa powder, 100g sugar, 60g dairy-free butter, 30g milk of choice and 105g chocolate Chips.
Also do not forget to add baking soda, salt and pure vanilla extract.
- 3/4 cup white, spelt, or oat flour (For flourless, try these keto cookies)
- 1/4 cup cocoa powder
- 1/2 spoon baking soda
- 1/4 spoon Salt
- 1/2 cup sugar, unrefined if desired
- 2/3 cup chocolate chips
- 1/4 cup butter (such as melted vegan)
- 2 spoon milk of choice
- 1/2 spoon pure vanilla extract
*If you prefer, gram measurements are listed above.In a mixing bowl, mix dry ingredients well. Cut in butter (softened, but not melted) and milk and vanilla. If you’re using a hand mixer instead of a stand mixer, it will come out dry. Keep stirring and breaking the butter. Do not add more milk. It eventually turns into cookie dough. Roll into balls. For chewier cookies, keep covered until chilled (or overnight, if you prefer). Preheat oven to 325 F. Bake on a parchment lined sheet for 14 minutes. Let cool before handling, as they harden as they cool.View Nutrition Facts
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