Vegan chocolate cookies, the best vegan cookies in the whole world. They’re thick, soft and fudgy and made with just 9 simple ingredients.
Today I want to share the best vegan cookies recipe ever with you guys. I’m so proud of this recipe and after several tries, I’ve found the perfect chocolate cookies, which are one of my favorite treats at the moment.
These cookies are not an every day sweet, but they’re great to indulge and enjoy sometimes. In addition, they’re vegan and made with whole wheat flour, so at least they’re a little bit healthier than the classic chocolate cookies, yay!
I’m a HUGE chocolate lover, but Alberto isn’t. I mean, he also likes chocolate. However, some chocolate desserts are too bitter for him, but not this one. He LOVES these cookies so much!
I’ve used simple and easy to get ingredients, but this recipe is not gluten-free. If you want to make a gluten-free version, you could use a gluten-free blend instead of the whole wheat flour.
I would combine buckwheat or brown rice flour with gluten-free oat or almond flour. Brown rice flour + oat flour is my favorite combo, though.
These vegan cookies are delicious with a glass of milk (oat milk is my favorite plant milk to drink just by itself), especially if you dunk them in the milk. They’re out of this world!
You can see one cookie just before baking in the picture below. Hope you find it helpful and I also hope you give these cookies a try and enjoy as much as we did.
ingredients for vegan chocolate cookies
These are the ingredients you’ll need to make this vegan chocolate cookies recipe:
- Coconut oil – I used extra virgin coconut oil, but any other coconut oil will do. Some people prefer to use refined coconut oil as it has a neutral taste. I haven’t tried this recipe using other oil, but I think it’s not going to work. I think you could use vegan butter instead, though.
- Brown, cane or coconut sugar – Feel free to use other types of sugar. I’ve never tried this recipe using liquid sweeteners, like maple or agave syrup. If you give it a try and it works, please let me know in the comments. You’ll probably need to add less milk if you use a liquid sweetener.
- Vanilla extract – This ingredient is optional, but if you have some vanilla extract on hand, please use it because your cookies will taste even better.
- Unsweetened plant milk – Any type of unsweetened plant-based milk is okay. Soy milk is my favorite one for this recipe, though.
- Unsweetened cocoa powder – Raw cacao and carob powder are also great, but I’m not sure if you would need to add more or less as I haven’t used them myself to make this recipe.
- Baking soda – I guess you can also use some baking powder instead, but I think you’ll probably need less.
- Salt – It’s optional, but it enhances the cocoa powder flavor.
- Whole wheat flour – I’ve never made these cookies using other types of flour myself, but I think it should work, just add more or less if needed. If you want to make them gluten-free, I would substitute the whole wheat flour with a combination of buckwheat or brown rice (50%) and gluten-free oat flour (50%). Almond flour is a good choice if you can’t eat oats either.
- Vegan chocolate chips – If you can’t find them, or prefer a healthier alternative, just use some chopped dark chocolate instead.
how to make vegan chocolate cookies
- Preheat your oven to 350ºF or 180ºC.
- Place the coconut oil and the sugar in a bowl and mash them with a fork until well mixed.
- Add the vanilla extract, plant milk and cocoa powder and mix until well combined.
- Add the baking soda and salt and mix again.
- If the temperature is warm where you are, you need to chill the mixture in the fridge for about 15 to 30 minutes to firm up, otherwise, the cookies will flatten and spread too much in the oven. If it’s cold where you are, you can omit this step.
- Add the flour and stir again. Then add the chocolate chips and stir until just combined, but don’t over stir.
- Make balls using your hands, place them onto a lined baking sheet, press them down and evenly distribute them, about 2 inches or 5 cm apart, as the cookies will expand in the oven. I always add more chocolate chips on top before baking, but it’s up to you.
- Bake for 12 to 15 minutes or until lightly golden brown and the tops look set. Let them cool for 5 minutes before transferring them to a cooling rack and then let them cool completely.
- Keep the cookies in an airtight container at room temperature or in the fridge for up to 1 week or in the freezer for about 1 month.
looking for more cookie recipes?
- Vegan Chocolate Chips Cookies
- Vegan Peanut Butter Chocolate Chip Cookies
- Vegan Trail Mix Cookies
- 5-Ingredient Oatmeal Cookies
- 5-Ingredient Chocolate Cookies
did you make this vegan chocolate cookies recipe?
Please leave a comment below, share it, rate it or tag a picture @simpleveganblog on Instagram and hashtag it #simpleveganblog. We’d love to see what you cook!
- 1/2 cup coconut oil (105 g), solid, not melted, see notes
- 3/4 cup brown, cane or coconut sugar (135 g)
- 1 tsp vanilla extract (optional)
- 3/4 cup unsweetened plant milk of your choice (190 ml), I used soy milk
- 1/2 cup unsweetened cocoa powder (40 g)
- 1 tsp baking soda
- 1/4 tsp salt
- 1 and 3/4 cups whole wheat flour (210 g)
- 1/2 cup vegan chocolate chips (90 g) + 2 tbsp for topping your cookies, (optional), see notes
- Preheat the oven to 350ºF or 180ºC.
- Add the coconut oil and the sugar to a bowl and mash them with a fork until well combined. You’ll get a creamy mixture, with no coconut oil chunks.
- Add the vanilla extract, milk and cocoa powder. Mix until well combined.
- Add the baking soda and salt and mix again.
- If the temperature is warm where you are, chill the mixture in the fridge for 15-30 minutes to firm up, or the cookies will flatten and spread too much when baking in the oven. If it’s cold where you are, just omit this step.
- Add the flour and stir again. Then add the chocolate chips and stir until just combined (don’t over stir).
- Make balls with your hands, place them onto a lined baking sheet, press them down a little bit and evenly distribute them, about 2 inches or 5 cm apart because the cookies will expand in the oven. I like to add more chocolate chips on top before baking, but it’s up to you.
- Bake for 12-15 minutes (my cookies were ready in 15 minutes) or until lightly golden brown and the tops look set. Let them cool for 5 minutes on the baking sheet before transferring them to a cooling rack and then let them cool completely. If you don’t have a cooling rack, just use a dish or what you have on hand.
- Keep the cookies in an airtight container at room temperature or in the fridge for up to 1 week or in the freezer for 1 month.
- If the coconut oil is liquid, chill in the fridge for a few minutes until it solidifies.
- Chocolate chips can be replaced by chopped dark chocolate.
- Recipe inspired by Pick Up Limes.
- Serving Size: 1 cookie of 18
- Calories: 157
- Sugar: 9.7 g
- Sodium: 110 mg
- Fat: 8.2 g
- Saturated Fat: 6.7 g
- Carbohydrates: 8.2 g
- Fiber: 2.7 g
- Protein: 2.9 g