These decadent vegan chocolate cookies are a dream come true for chocolate lovers! This easy recipe uses two types of chocolate chips, cocoa powder, and a hint of vanilla and cinnamon to create soft, chewy, and flavorful cookies that the whole family will love. Pair them with a cold glass of dairy-free milk or ice cream for the ultimate after-dinner dessert!
Nothing is more satisfying than sinking your teeth into soft, chewy cookies to satisfy your chocolate cravings. Be sure to check out my other irresistible chocolate cookie recipes, including my chocolate chip cookies, red velvet cookies, and chocolate chip oatmeal cookies!
❤️ Why you’ll love it
Chocolate lovers unite because these vegan double chocolate chip cookies will knock your socks off! This easy recipe combines dark and white chocolate chips, 100% all-natural cocoa powder, and a touch of vanilla and cinnamon to make the most flavorful, chocolatey cookies. They are the perfect texture: Soft, fudgy, and gooey on the inside and crispy on the outside!
The best part about this recipe is that you do not need fancy ingredients or equipment to achieve bakery-style results. You only need a few essential ingredients and baking tools, most of which may already be in your pantry. I also provide several substitutes and add-in options to customize your cookies to your taste. Once you get your hands on one, you will not be able to resist having another!
🧾 Key ingredients
Dark and white chocolate chips – Most chocolate chips are not vegan, so make sure to look for vegan-friendly brands. I recommend Enjoy Life or Pascha. You can also use chocolate chunks instead of chips.
Cocoa powder, vanilla extract, and cinnamon – The cocoa powder adds even more chocolate flavor to the cookies, while the vanilla extract and cinnamon help to enhance the flavor. I have tested this recipe with both all-natural cocoa and Dutch-processed cocoa powder and found that all-natural cocoa makes softer cookies. The cinnamon is optional, but I highly recommend it.
Apple sauce – It acts as a vegan egg substitute. It is important to use unsweetened applesauce to prevent changing the sugar levels in the cookies.
Sugar – I use a mixture of brown sugar and white sugar in this recipe to add sweetness to the cookies. I have also tested this recipe, replacing the brown sugar with white cane sugar and turbinado sugar, and found that the cookies are just as delicious.
Flour – I use all-purpose flour in this recipe. However, I have also tested this recipe using a gluten-free flour blend and found it a great substitute.
🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.
Electric hand mixer – You need at least a simple one to combine the ingredients. It will be more thorough and easier than beating them by hand. You can also use a stand mixer.
Silicone baking sheet – It helps to distribute the heat more evenly. You can also use parchment paper.
Ice cream scoop – For evenly-sized cookies, use an ice cream or cookie scoop to scoop the dough.
Wooden spatula – A spatula helps gently fold the ingredients together without overmixing the dough. I recommend this hand-crafted olive wooden spatula from Forest Decor.
Making vegan chocolate chip cookies
In a large mixing bowl, combine the oil, white and brown sugar, applesauce, and vanilla extract).
Using a hand mixer, beat the ingredients on low speed for two minutes until well-emulsified.
Stir in the dry ingredients (flour, cocoa powder, cinnamon, salt, and baking soda). Mix until thoroughly combined. The mixture will be very thick but still soft. If it is too stiff to stir, add 1-2 tablespoons of dairy-free milk to loosen it up.
With the help of a spatula, fold in the white and dark chocolate chips. Cover the bowl and chill in the fridge for at least 30 minutes to prevent the dough from spreading.
Preheat the oven to 375°F/190C. Line your baking tray with a silicone baking sheet or parchment paper. Scoop two tablespoon increments of cookie dough, roll them into balls, and place them on the baking tray 2-3 inches apart.
For pillowy, soft cookies, leave the cookies as-is. For thinner, chewy cookies, use a glass to flatten the dough until they are at most one inch thick.
Place the tray in the oven and bake for 8-12 minutes until the cookies are barely golden brown around the edges. The oven times can vary depending on your oven. My oven takes 12 minutes to bake to perfect (with no fan).
Remove the tray from the oven and let the cookies cool for approximately 10 minutes. Then, move the cookies to a cooling rack. The cookies will slightly collapse as they continue to cool.
💡 Expert tips
For the best results, use a digital scale to weigh the ingredients. A scale will provide much more accurate and consistent results versus estimating with a scoop. Even the slightest variation in the quantity of ingredients can make a significant difference to the texture and taste of the cookies.
These vegan chocolate cookies are very versatile. You can customize them in numerous ways with different add-ins and toppings.
Add oatmeal and raisins as I do in my vegan oatmeal raisin cookie recipe, or add crushed nuts like walnuts, almonds, or pecans for additional crunch.
Sprinkle on sea salt to enhance the chocolate flavor, or add creamy homemade peanut butter to the batter to make chocolate chip peanut butter cookies.
To make your vegan chocolate cookies more colorful and festive, you can replace the chocolate chips with colorful candies as I do in my Funfetti, Halloween, and Christmas cookie recipes!
❄️ Storing tips
To store: Place the cookies in an airtight container or a sealable plastic bag. They will last at room temperature for up to two days. After two days, move them to the refrigerator to keep them fresh.
To freeze: Let the cookies cool completely to room temperature. Then, move them to an airtight container or sealable freezer-safe bag and place them in the freezer. Thaw at room temperature.
I prefer to chill the dough because it helps prevent it from spreading. However, I have also tested this recipe without chilling it as well as chilling for an extended time and did not notice a significant difference.
I do not recommend using vegan butter as it is unpredictable and can yield significantly different results depending on the brand. Instead, I recommend substituting vegetable oil with sunflower oil or liquid refined coconut oil.
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Vegan Chocolate Cookies
- ½ cup Vegetable oil I used sunflower
- ¾ cup Dark brown sugar
- ½ cup Granulated sugar
- ⅓ cup Apple sauce unsweetened
- 1 tsp Vanilla extract
- ½ tsp Cinnamon optional, but recommended
- 2+¼ cups All-purpose flour or GF flour blend
- ¼ cup Cocoa powder
- 1 tsp Baking soda
- ½ tsp Salt
- ¾ cup Dark chocolate chips
- ¾ cup White chocolate chips
- In a large bowl, combine oil, sugars, apple sauce, and vanilla. Use a hand mixer to beat together on low speed for 2 minutes until well emulsified.
- Stir in the flour, cocoa powder, cinnamon, salt, and baking soda until completely incorporated. The mixture should be very thick but still soft. If too stiff, add 1-2 Tablespoons of non-dairy milk.
- Fold in both chocolate chips.
- Cover and allow to chill for at least 30 minutes to prevent spreading.
- Preheat oven to 375°F/190C. Line baking sheets with parchment.
- Scoop 2 Tbsp amounts of dough. Roll into balls and place 2-3 inches apart on a lined baking sheet.
- If you want pillowy, soft cookies, don’t flatten them. If you want chewy, thinner ones, flatten them with a small glass, at most 1 inch thick.
- Bake for 8-12 minutes until just barely golden brown around the edges. I need 12 minutes in my non-fan oven to get them perfect.
- Remove from the oven and cool them on the baking sheet for at least 10 minutes before moving to a cooling rack. Cookies will puff up more in the oven and collapse slightly as they cool.