Vegan Chocolate Cookies

You can add chocolate chips for a double chocolate cookie, or leave them out for a simple vegan chocolate brownie cookie. Either way, if you like chocolate, these are sure to be your new favorite cookie!

These cookies are similar to my classic vegan chocolate chip cookies, yet with cocoa powder added to the dough and melted vegan butter to make them chewy like brownies.

These fudgy chocolate cookies are easy to make with simple ingredients and you can easily make them gluten-free.

• Vegan Margarine - you can use any vegan margarine, but I find that the stick versions work best.
• Sugar - I use organic cane sugar, but brown sugar, coconut sugar, or any other granulated sugar will work.
• Cocoa Powder - I usually use Hershey's or Trader Joe's brand cocoa powders. For best results use high-quality cocoa powder, cheap generic ones don't have as much flavor sometimes.
• Egg Replacer - you can use chickpea flour or flax meal mixed with water or any store-bought vegan egg replacer like Ener-G or Bob's Red Mill egg replacer. See my post on how to substitute eggs in any recipe for an egg replacement that works for you.
• Plant-Based Milk - any type will work like soy milk, oat milk, or almond milk. For a mocha flavor, you can also use brewed espresso or dark coffee instead.
• Vanilla Extract - for flavor.
• Flour - white all-purpose flour will give you the smoothest texture. You can also use whole wheat flour. Any grain-based gluten-free flour mix will also work. I do not recommend using almond flour.
• Cornstarch - to make the cookies soft and chewy after baking. You can use potato starch if you can't eat corn. You can leave it out for a crispier cookie.
• Baking Powder - to help the cookies rise a little. (not baking soda)
• Salt - for flavor.
• Vegan Chocolate Chips - be sure to read the ingredients on your chocolate chips to be sure that they are dairy-free. You can also chop up a dark chocolate bar and add the chocolate chunks to the dough.

Step 1 - Preheat your oven to 350° F (176° C).

Step 2 - Mix together 1 tablespoon of flax meal and 2 1/2 tbsp of water (or any other vegan egg replacer equal to 1 egg) and set aside.

Step 3 - In a medium-sized bowl, mix together melted vegan butter, sugar, and cocoa powder until incorporated.

Step 4 - Add the flax egg, plant milk, and vanilla, to the mixing bowl, then blend again until fluffy.

Step 5 - Sprinkle in the flour, cornstarch, baking powder, and salt then mix until it forms a thick dough, then fold in the chocolate chips.

Step 6 - Scoop out about 2 tbsp of the cookie dough and place it on a baking sheet that is lined with parchment paper. Press down to form the shape and thickness of the cookie that you want. (They won't spread too much during baking.)

Step 7 - Bake at 350° F (176° C) for 10-12 minutes. Take out of the oven and allow to cool on the cookie sheet for about 10 minutes before removing them with a spatula. Allow cooking on the countertop or a cooling rack.

• For best results, use stick margarine. Earth Balance sticks, Mikayo, Country Crock plant-based butter or the stick version of my homemade vegan butter work best.
• Melt the butter. Melted butter gives cookies a fudgy chewy texture. If you want a cakier cookie, you can use softened butter instead.
• Sift the cocoa powder. Cocoa powder tends to get clumpy, especially in humid climates. To get cookies without clumps of cocoa powder, use a sifter or a metal mesh strainer to break up the clumps of cocoa before adding it to the cookies.
• Be sure to spoon-measure the flour. This ensures that you are not packing the flour into the measuring cup and using too much flour in the recipe.

You can swap out the chocolate chips in these cookies for any of the following.

• Dried Cherries
• Dried Cranberries
• Raisins
• Nuts
• Vegan White Chocolate Chips
• Crushed Candy Canes (Place on top for the last 5 minutes of baking.)

*For a mint chocolate chip cookie, swap out the 2 tsp vanilla extract with 3/4 tsp mint extract. (The mint extract is strong, so you don't want too much.)

Store these vegan double chocolate cookies in a sealed container on the countertop for up to five days. You can also freeze them in an air-tight container for up to 3 months.

• Vegan Snickerdoodles
• Vegan Oatmeal Cookies
• The Best Vegan Shortbread Cookies
• Vegan Jam Thumbprint Cookies
• Dairy-Free Butter Cookies
• Vegan Chocolate Haystacks
• Vegan Spritz Cookies

📌 Be sure to follow me on Pinterest for new vegan recipes!

*This recipe was inspired by the best chocolate fudgy brownie cookies by Cafe Delites.

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