Easy Vegan Double Chocolate Cookies (only 25 minutes!)
by Olivia Biermann
on Oct 28, 2017 (updated Feb 13, 2026)
These vegan chocolate cookies are loaded with cocoa and chocolate chips for rich, irresistible flavour. Based off of my extremely popular chewy chocolate chip cookies recipe, this double chocolate version is some of the best cookies I’ve ever had, and you can whip them up in just 25 minutes!
Why You’ll Love This Recipe
- Perfect for when the chocolate cravings hit. 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. I do it all the time when I don’t want to wash extra equipment.
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
Got a little extra time?
If you want the best and gooiest cookies, try refrigerating the cookie dough balls for 30 minutes before baking to let the flavours develop and the dough to firm to prevent too much spreading in the oven.
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 ice cream sandwiches!
Storing and freezing cookies/dough:
These vegan chocolate cookies are best stored at room temperature in an airtight container for up to 3 days. They can be stored in the fridge for up to 1 week.
How to freeze the cookie dough: scoop the 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 2-4 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!
More cookie recipes to try:
- Air Fryer Chocolate Chip Pistachio Cookies (Vegan)
- Easy Vegan Oreo Chocolate Chip Cookies (Dairy-Free!)
- Vegan Hawaiian Black Salt Caramel Cookies
- Chewy Coconut Oatmeal Chocolate Chunk Cookies
- Chocolate-Dipped Almond Butter Cookies
Quick and Easy Vegan Double Chocolate Cookies (only 25 minutes!)
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: approx. 15 cookies
Description
These vegan chocolate cookies are loaded with cocoa and chocolate chips for rich, irresistible flavour, and you can whip them up in just 25 minutes!
Ingredients
- 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
Instructions
- Preheat oven to 375 F.
- In a mixing bowl, cream together vegan margarine and sugar until combined and fluffy. Add non-dairy milk and vanilla and mix until combined.
- In a separate bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt.
- Add the dry ingredients to the wet in two parts, stirring to form a dough. Stir in the chocolate chips.
- 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.
What brand of vegan butter do you recommend for this recipe? Can a banana or apple sauce be used as a substitute for vegan butter?
I usually use Becel sticks or margarine, I wouldn’t recommend fully replacing the fat with something like fruit as it would completely change the taste and texture!
So I had a good chocolate cookie recipe, but the ingredients are weird measurements. I’m going to be honest, I didn’t want to measure out 2/3 cup of vegan butter when I knew Liv B would have a recipe that would be epic and just use a stick of vegan butter, no measuring. They turned out great. My picky 5 year old loved them too. He’s very hard to please so it’s definitely a compliment when he loves food. 10 out of 10. Would make again!
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.
Love your recipes. Can these be made without Chocolate Chips?
Yes of course 🙂
Made these today and followed the written recipe as opposed to the video. They turned out perfect! Will definitely be making these again.
These Cookies are amazing! Have been asked for the recipe multiple times 🙂