Vegan Chocolate Cookies

Rich, fudgy, and easy to make, these vegan chocolate cookies are proof that you don’t need eggs or dairy to bake a delicious treat. Cocoa powder gives them deep chocolate flavor, while dairy-free chocolate chips add melty pockets throughout. Enjoy them warm from the oven or save a batch for later.

Why You’ll Love This Recipe

• Made with simple, easy-to-find ingredients
• Completely dairy-free and egg-free
• Soft and chewy in the center with lightly crisp edges
• Easy to customize with your favorite vegan mix-ins

Ingredients

• 1 tablespoon ground flaxseed
• 2½ tablespoons water
• 1½ cups all-purpose flour
• ½ cup unsweetened cocoa powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup vegan butter, softened
• ¾ cup packed light brown sugar
• ¼ cup granulated sugar
• 1 teaspoon vanilla extract
• ¾ cup vegan chocolate chips, plus extra for topping if desired

Instructions

1. Make the flax egg. In a small bowl, stir together the ground flaxseed and water. Let the mixture sit for about 5 minutes, until it thickens.
2. Prepare the oven and baking sheet. Heat the oven to 350°F. Line a baking sheet with parchment paper.
3. Mix the dry ingredients. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
4. Cream the butter and sugars. In a separate large bowl, beat the vegan butter, brown sugar, and granulated sugar until creamy. Mix in the flax egg and vanilla.
5. Make the dough. Add the dry ingredients to the wet ingredients and stir just until combined. Fold in the chocolate chips. If the dough feels very soft, chill it for 20 to 30 minutes.
6. Shape and bake. Scoop the dough into balls, spacing them about 2 inches apart on the prepared baking sheet. Bake for 9 to 11 minutes. The centers may look slightly soft when you take the cookies out of the oven.
7. Cool. Let the cookies rest on the baking sheet for 5 minutes, then transfer them to a cooling rack. They will firm up as they cool.

Tips for the Best Vegan Chocolate Cookies

Measure the flour by spooning it into the measuring cup and leveling off the top, rather than scooping directly from the bag. Too much flour can make the cookies dry. For an extra-rich flavor, use Dutch-process cocoa powder, or add a pinch of espresso powder to bring out the chocolate notes.

Check the labels on your chocolate chips and other packaged ingredients if you need the cookies to be fully vegan. For a fun variation, fold in chopped walnuts, dried cherries, or shredded coconut.

Storing the Cookies

Store cooled cookies in an airtight container at room temperature for up to 4 days. You can also freeze the baked cookies for up to 2 months. To bake fresh cookies later, freeze scoops of dough on a tray, then transfer them to a freezer-safe container. Bake from frozen, adding a minute or two to the baking time.

Whether you’re baking for a plant-based gathering or simply craving a chocolatey homemade treat, these vegan chocolate cookies are an easy recipe to keep on hand.

 

Your Guide to Vegan Chocolate Cookies: Ingredients, Baking Tips, and Storage FAQs

1. What ingredients do you need to make vegan chocolate cookies?
2. How do you make vegan chocolate cookies soft and chewy?
3. What can you use instead of eggs in vegan chocolate cookies?
4. Are all chocolate chips vegan?
5. Can you make vegan chocolate cookie dough ahead of time?
6. How should you store vegan chocolate cookies?
7. Can you freeze vegan chocolate cookies or their dough?

What ingredients do you need to make vegan chocolate cookies?

To make vegan chocolate cookies, you’ll typically need all-purpose flour, cocoa powder, baking soda, salt, sugar, and vanilla extract, along with vegan butter or coconut oil for richness. A flax egg—ground flaxseed mixed with water—can help bind the dough, while dairy-free chocolate chips add extra chocolate flavor. Check ingredient labels to make sure the butter, chocolate, and other packaged ingredients are vegan.

How do you make vegan chocolate cookies soft and chewy?

To make vegan chocolate cookies soft and chewy, use brown sugar for moisture and richness, and avoid adding too much flour by measuring it carefully. Don’t overmix the dough, and chill it briefly if it feels too soft to shape. Bake the cookies just until the edges look set while the centers still appear slightly underbaked; they’ll continue to firm up as they cool. A flax egg and vegan butter also help create a tender, chewy texture.

What can you use instead of eggs in vegan chocolate cookies?

In vegan chocolate cookies, a flax egg is a popular substitute for chicken eggs: mix 1 tablespoon of ground flaxseed with 2½ tablespoons of water and let it thicken for about 5 minutes before adding it to the dough. You can also use chia seeds mixed with water, unsweetened applesauce, or mashed banana, though these options may slightly change the cookies’ texture or flavor.

Are all chocolate chips vegan?

Not all chocolate chips are vegan. Many varieties contain milk, milk fat, or other dairy ingredients, so check the ingredient list for terms such as milk, whey, or butterfat. Look for chocolate chips labeled “vegan” or “dairy-free,” and check for cross-contact warnings if you have a dairy allergy.

Can you make vegan chocolate cookie dough ahead of time?

Yes, you can make vegan chocolate cookie dough ahead of time. Cover the bowl or transfer the dough to an airtight container and refrigerate it for up to 48 hours. Chilling can also help the flavors develop and keep the cookies from spreading too much as they bake. If the dough becomes firm, let it sit at room temperature for a few minutes before scooping. For longer storage, freeze portioned dough balls in a freezer-safe container for up to 2 months, then bake from frozen, adding a minute or two to the baking time.

How should you store vegan chocolate cookies?

Store vegan chocolate cookies in an airtight container at room temperature for up to 4 days to keep them soft and fresh. Let the cookies cool completely before storing so trapped steam doesn’t make them soggy. For longer storage, freeze them in a freezer-safe container for up to 2 months, then thaw at room temperature before serving.

Can you freeze vegan chocolate cookies or their dough?

Yes, you can freeze both vegan chocolate cookies and their dough. Let baked cookies cool completely, then store them in an airtight, freezer-safe container for up to 2 months; thaw at room temperature before serving. To freeze the dough, shape it into balls and arrange them on a baking sheet until firm, then transfer them to a freezer-safe bag or container. Bake the dough from frozen, adding a minute or two to the recipe’s baking time.

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