Popular, Sweets, Vegan Food

Vegan Double Chocolate Cookies


These Vegan Chocolate Cookies are packed with natural cocoa powder and chocolate chips for the best, rich chocolate flavor. They’re seriously some of the best cookies I’ve ever had! Make these double chocolate cookies in just 25 minutes!

Why You’ll Love This Recipe

  • Perfect for chocolate cravings. If you’ve got a sweet tooth, you know that a chocolate craving can hit at any time. You won’t regret having a batch of these double chocolate cookies in the kitchen and can even freeze a stash for emergencies!
  • Made from simple ingredients. Like most of my vegan desserts, these vegan double chocolate chip cookies are made with easy to find ingredients. You’ll need just 8 main ingredients, plus chocolate chips.
  • No stand mixer required. If you don’t own a stand mixer or an electric hand mixer, don’t worry! You can make these vegan chocolate cookies in a large bowl with a spatula or whisk.

If you’re also a chocolate lover, you’ll also love these Chewy Vegan Chocolate Chip Cookies, these Chocolate-Dipped Almond Butter Cookies, and these 5 Ingredient Vegan Oreo Cheesecake Cookies

Double Chocolate Cookies

Key Ingredients and Substitutions

  • Vegan butter – For these double chocolate cookies, you’ll need softened vegan margarine or vegan butter. If needed, you can try a softened coconut oil (not melted coconut oil!). And if you don’t love the flavor of coconut, use refined coconut oil.
  • Sugar – The best way to sweeten these cookies without overpowering the flavour is by using white sugar. If needed, you can try another granulated sugar such as light brown sugar or coconut sugar. These sugars are bolder in flavor, but shouldn’t add too much excess moisture to the batter.
  • Non-dairy milk – Any non-dairy milk will work, but when possible, go for an unsweetened plant milk. If it is heavily sweetened or contains a strong vanilla flavour, it will change the flavour of your chocolate cookies. I often use unsweetened almond milk, soy milk, or oat milk.
  • Flour – In most of my recipes, I use all-purpose flour. It’s really easy to work with, is affordable and most accessible. Since publishing this recipe, I’ve had readers share luck using a gluten-free flour blend. You may need to add additional milk, but it should work out! Avoid using single gluten-free flours such as almond flour or oat flour. These flours cannot be substituted cup for cup.
  • Dairy-free chocolate chips – You can use any chocolate chips of chocolate chunks of choice. Semi-sweet chocolate chips and dark chocolate chips are often accidentally vegan and dairy-free.

How to Make Vegan Chocolate Cookies

  1. Combine the butter and sugar. In a large mixing bowl, cream together the vegan margarine and sugar until combined and fluffy. I usually do this using a spoon, but you can also use an electric hand mixer if desired.
  2. Add the milk and vanilla. Pour in the non-dairy milk and vanilla extract and stir again to combine.
  3. Combine the dry ingredients. In a separate mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda and a pinch of salt.
  4. Add the dry ingredients into the wet ingredients. Stir to combine until a thick cookie dough forms.
  5. Fold in chocolate chips. Finally stir in the vegan chocolate chips to your personal taste (there’s no such thing as too much chocolate!).
  6. Roll into cookie dough balls. Using a large spoon or cookie-scoop, roll the cookie dough into 1-2 tablespoon sized balls. Space them evenly on a nonstick baking sheet. You should be able to make about 15 cookies.
  7. Bake. Bake the vegan double chocolate cookies for 9-10 minutes or until puffy.
  8. Cool and enjoy. Remove the cookies from the oven and allow to cool for about 5 minutes before transferring them to a cooling rack to cool completely. Enjoy!!

Ideas for Serving

As with any of my Vegan Cookie Recipes, it’s always a good idea to eat at least 1 or 2 cookies while warm and gooey with your favorite plant-based milk. They’re perfect for after dinner snacking, bringing to potlucks, gifting to friends, or baking during the holidays.

You can also take two cooled vegan chocolate cookies and add a scoop of ice cream between them to make your own double chocolate cookie ice cream sandwiches!

How to Store

These vegan chocolate cookies are best stored at room temperature in an airtight container for up to 3 days. If you baked these cookies in the summer months or your home is really warm, they can be stored in the fridge for up to 1 week.

Vegan chocolate cookies can also be frozen before or after baking.

  • How to freeze cookie dough – Make the cookie dough and scoop the chocolate cookie dough balls onto a baking sheet as if you were going to bake them. Once all the cookie dough is formed into balls, place the baking sheet in the freezer until frozen solid. Transfer the frozen cookie dough balls into a freezer bag or tightly sealed container and freeze for up to 2 months. Bake from frozen for 1-2 minutes longer until baked to your desired crispiness!
  • How to freeze baked cookies – Allow the cookies to cool completely on your cooling rack. Once cooled, transfer the cookies back to the baking sheet and stick the sheet in the freezer and freeze until solid. Then transfer the cookies to a freezer bag or container. To thaw, allow the cookies to set at room temperature until softened again and enjoy!

Recipe FAQs

How do you know when double chocolate cookies are done?

When these vegan chocolate cookies are ready, they will be slightly more golden on the outer edges and nice and puffy. As with most cookies, they will look slightly underbaked when ready because they continue to firm up after being pulled from the oven.

Why did my cookies bake up thin and flat?

If your cookies are spreading too much, my recommendation is to add at least 1/4 cup more all-purpose flour. This can also happen if you live in a hot or humid climate. If your cookie dough seems warm, place it in the fridge for about 30 minutes before scooping into dough balls. This will help prevent over spreading.

Can I make this cookie dough in advance?

Yes! If you’re making these cookies for a special event or holiday and want to prep them in advance, you can make the cookie dough batter up to 48 hours in advance and stick it in the fridge tightly covered. Then bake these vegan chocolate cookies straight from the fridge and enjoy!

Similar Vegan Cookie Recipes to Try Next

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Double Chocolate Cookies

  • Author: Liv B
  • Total Time: 25 minutes
  • Yield: approx. 15 cookies


  • 1/2 cup vegan margarine or softened vegan butter
  • 1 cup sugar
  • 1/4 cup non-dairy milk
  • 1 tsp vanilla extract
  • 1 + 1/4 cups flour (if dough seems too soft to scoop, can add another 1/4 cup flour)
  • 1/4 cup cocoa powder
  • 1 tsp baking soda
  • 1 tsp baking powder
  • pinch of salt (optional)
  • 1/2 cup or more dairy free chocolate chips


  1. Preheat oven to 375 F.
  2. In a mixing bowl, cream together vegan margarine and sugar until combined and fluffy. Add non-dairy milk and vanilla and mix until combined.
  3. In a separate bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt.
  4. Add the dry ingredients to the wet in two parts, stirring to form a dough. Stir in the chocolate chips.
  5. Use a large spoon to roll 1-2 tbsp size balls of dough. Space evenly on a baking sheet and bake in preheated oven for 9-10 minutes. Remove from oven and allow to cool 5 minutes before transferring to cooling rack.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes


  1. These were utterly delicious and so easy to make! Although admittedly I cut the sugar in half, and they were just sweet enough for me. Thank you for the recipe!

  2. Hey there in the chocolate cookies the recipe says 1 1/4 c of flour but the video says 1 1/3 c I made the cookies the way the recipe calls for it and it doesn’t turn into a dough it’s a little more liquidy and hard to roll into balls. Just thought I’d point out the difference ?

    • Thanks for pointing that out! If you find the dough is too soft you can for sure add some more flour. Sometimes depending on the season/weather I need to add a little more/less! <3

  3. Aisha Atherley

    I just made these with my 2 and 4 year old boys and they were delicious and simple. Thanks so much for sharing.

    • Josephine

      These are AMAZING!! Though I couldn’t get the butter, sugar and milk to combine, adding more flour to the overall mixture for it to form a dough and they came out tasting like brownies!!

    • Marsha Johnson

      Hello I love these Cookies I’ve made them numerous times but I find that the dough gets too liquidity.. I can’t roll it into a ball .. I usually scoop it out with a ice cream scooper the size of 1/4 tablespoon .. the cookies bake really thin and flat!!🙁 but taste great what am I doing wrong ??? I want “fuller “ Cookies.

      • Add more flour! At least 1/3 cup 🙂

        • I just made these for Nee Year’s Eve celebration. I made two batches and doubled each. One batch I used all the ingredients except 2/3 of the sugar. The second batch I cut the sugar in half: I used 1/8 cup regular granulated sugar and 7/8 cup swerve sweetener. The first batch came out crispy yummy. The second batch came out cakey and still yummy.
          Thanks so much for the recipe!!

  4. Hi!! I’d like to try these for someone that has a lot of allergies…. instead of the non dairy milk could I use water? Thanks!

    • I would say to try another type of plant-based milk. Can they tolerate rice milk? oat milk? rice milk? coconut milk? soy milk? Tons of options to choose from so hopefully you can find one that works! I haven’t tried it with water so that’s why I can’t say for sure if they would still work. Hope that helps! <3

    • Rachael Banker

      I tried these with water instead of the milk and they came out great! I would definitely use the pinch of salt and the vanilla I doubled which I do for all recipes. They’re great! Awesome recipe!

  5. What can I use instead of vegan butter ? Still keeping in vegan ?

    • You can try coconut oil 🙂

      • Just a note for others: I tried this recipe with coconut oil, but the cookies came out pretty heavy and greasy.

        I think it’s because I used liquid coconut oil. (I live in a warm climate, so my coconut oil is always in liquid form!) Next time I’ll see if I can try it with coconut oil that been softened but is still holding its shape. I wouldn’t recommend anyone else try it with liquid oils!

  6. AMAZING! I made these with gluten free flour (had to increase the non-dairy milk by about 2 tablespoons to account for the flour swap) and these were inhaled by my gluten free vegan hubby and all his coworkers who do not have dietary restrictions. Thanks for a great recipe!

  7. I probably should leave a comment I have made these cookies 10 times now and I just love this recipe. I have recently been adding hemp hearts since I am pregnant I figure then I can call the healthy cookies!

    • Just pulled these out of the oven. They have spread quite a bit and ran into each other even though I left quite a bit of room. I probably should’ve added a bit more flour after reading through some of the comments. The recipe was simple enough but something is definitely off with the flour measurement so while great flavor, they didn’t come out as expected.

      • if it is hot or humid where you live, the dough could have been a bit too soft! Happens to me in the summer.

  8. I have made these so many times now. Absolutely delicious recipe!! :0)

  9. My husband and I just love these!! I followed the recipe exactly except doubled the portions. The dough was a bit wet so I cooked it for about 10 mins and 30 seconds. Definitely making these again 🙂

  10. has anyone tried them with healthier flour ?

    • I substituted with whole wheat flour and they were flat. I added extra flour between batches and the 2nd batch was fluffier. Next time I make them I’ll add 1 1/2 cups of the whole wheat flour.

  11. Laurence Descoteaux

    They are so good!!! I found this recipe on Pinterest and it made me buy your cookbook on Amazon!! Thank you so much

  12. Liv, these cookies are absolutely phenomenal! I didn’t have high hopes when I started as I’m a terrible baker but am so happy I found this recipe. They’re super easy to make and taste sensational!

  13. I made these and they were good but came out flat. I added the flax egg to the remaining batter but not enough and those came out flat. So I added more which only made 3 more cookies and those came out fluffier. Has anyone else had this problem?

    • Try adding more flour next time :). An extra 1/4 cup should work! Or even more if it’s really hot where you live.

  14. These are so amazing. I’ve made these twice in the last 2 weeks and literally can’t get enough of them. I’m sure these will become my go to for when guests come over.
    Thanks for the great recipe!

  15. These were tasty. I upped the flour to the 1 3/4 cups you mention in your video. I’m glad I did because the amount you have listed (1 1/4 c) would not have been enough. I love how easy they came together. I think I’ll add extra chocolate chips and maybe some nuts or holiday sprinkles next time, too. But these are a yummy chocolate cookie and I’ll definitely be making them again. 🙂

  16. These are the best vegan chocolate cookies I have made in the two years I’ve been a vegan. I LOVE these!

  17. These were PERFECT! I’ll admit, I’ve made these a few times and hadn’t been completely satisfied with how they looked (always taste great). Mine had a tendency to spread too much and go flat. Here’s what I did to finally nail it. I used half white sugar and half brown, 2 tsp of vanilla, increased the flour by about 1/3 cup, and used an “air bake” cookie sheet (super lightweight, silver color). I baked for 10 min and pulled them out immediately. I think the key was the increase in four and use of a lightly colored baking sheet.

  18. Are you able to make the dough a few days before baking it and leave it in the fridge wrapped in clingfilm? Have a bake sale coming up and wanna prep as best as possible before hand

  19. Would be great to have metric units also! 🙂

  20. WOW! Ive actually never left a review on any recipe I’ve ever made, but these earned one. They were so so so easy and amazing!! I didn’t have a mixer or anything so I just mixed everything in the bowl with a fork and worked totally fine. I did increase the flour by 1/4 cup because the dough was a bit sticky, but it gave them a nice brownie texture. I also took them out at 11 minutes (even though they seemed under done) but after cooling for about 5-10 minutes they were PERFECT and loved by everyone, vegan and non vegan!

  21. I make this so often for birthdays, giving to colleagues, usually non vegan people and they all love them. Full proof recipe that everyone loves. Would love if metric system measurements were included because i don’t live in the US but with online calculators its all good.

  22. Derick Dolph

    Started eating vegan in Dec. Found these cookies and decided to whip them up. Good god my family loves them. First time i made them i had to make my kids stop eating them. My wife begged me to make them again. Such an easy and delicious cookie.

  23. Does anyone know how many calories per cookie? Or maybe a rough estimate

  24. Katerina S.

    Love these! The dough is so fluffy and easy to put together. Made them twice with coconut earth balance and with margarine, turned out great both times. I bake them for longer so they’re more crunchy on the outside, but still gooey on the inside.

  25. These were so good! Lovely and crispy on the outside while chewy in the middle. They’re like brownies without being too rich. As another reviewer said, the 1 1/4 flour wasn’t enough for me so I gradually added more flour until the dough looked right. I’m excited to try your other recipes 🙂

  26. This cookies taste great!! But mine turned out flat, even if I followed the recipe! What could’ve went wrong?

  27. I made these tonight. they wire amaising (not suprised, all of liv B’s cooki recipies are great). Ill be making them again 🙂 the flour proportions wire just fine for me. Thank you

  28. Really quick to make and yummy! Mine aren’t totally vegan since I used mini M&Ms for some colour – a great addition to the Christmas cookie repertoire! I’ll be making these again for sure!

  29. This recipe is perfect! I made this with monkfruit sweetener and vegan chocolate chips. My husband loved it!

  30. Hey! Just made these, are they supposed to be gooey ? Or do I need to add 1 1/3 cup of flour instead of 1/4? Also.. they seem to be a little greasy? The flavour is nice though!

  31. These Cookies are amazing! Have been asked for the recipe multiple times 🙂

  32. Made these today and followed the written recipe as opposed to the video. They turned out perfect! Will definitely be making these again.

  33. Love your recipes. Can these be made without Chocolate Chips?

  34. It is pretty weird that you can’t leave a comment if you want to rate 4 or 5 stars. In reality I loved this and it is a definite 5 for my chocolate loving tastes.

    fyi, I needed to calculate more thorough nutritional values so I used https://nutriely.com/tools/recipe-builder, hope it helps someone.

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