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Vegan Chocolate Cookies

Simple, soft vegan chocolate cookies made with pantry-friendly ingredients and chocolate chips.
Prep Time10 minutes
Cook Time14 minutes
Total Time24 minutes
Servings: 8 cookies

Ingredients

  • 3/4 cup white, spelt, or oat flour for flourless alternative, see Keto Cookies note
  • 1/4 cup cocoa powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup sugar unrefined if desired
  • 2/3 cup chocolate chips
  • 1/4 cup vegan butter such as Melt, soft but not melted
  • 2 tbsp milk of choice
  • 1/2 tsp pure vanilla extract

Instructions

  • Preheat the oven to 325°F (163°C) and line a baking sheet with parchment paper.
  • In a mixing bowl, whisk together the flour, cocoa powder, baking soda, salt, and sugar until evenly combined.
  • Add the softened vegan butter, milk, and vanilla to the dry ingredients. Cut or mash the butter into the dry mix and stir until a cohesive dough forms; it may seem dry at first but continue breaking up the butter and mixing—do not add extra milk.
  • Fold in the chocolate chips until evenly distributed through the dough.
  • Roll the dough into cookie-sized balls and place them on the prepared baking sheet, spaced a couple inches apart. For chewier cookies, cover and refrigerate the dough until cold or overnight (optional).
  • Bake for 14 minutes, then remove from the oven and let the cookies cool on the baking sheet until firm enough to handle.

Equipment

  • Mixing Bowl
  • Measuring cups and spoons
  • spatula or wooden spoon
  • Baking Sheet
  • Parchment Paper
  • Oven
  • refrigerator (optional)

Notes

  • Do not melt the butter; it should be soft for cutting into the dry ingredients.
  • If the dough seems dry, keep mixing—the butter will incorporate and form a dough.
  • Chilling the dough yields chewier cookies.
  • Recipe adapted from Vegan Chocolate Chip Cookies.