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Vegan Chocolate Cookies

This double dark vegan chocolate cookie recipe is deliciously fudgy, soft, thick, and chewy.

Recipe from Chocolate Covered Katie (chocolatecoveredkatie.com)

[mrp_rating_result]
Cook Time 14 minutes
Total Time 14 minutes
Yield 8 - 12 cookies

Ingredients

  • 3/4 cup white, spelt, or oat flour (for flourless, try these Keto Cookies)
  • 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 butter (such as Melt vegan)
  • 2 tbsp milk of choice
  • 1/2 tsp pure vanilla extract

Instructions

  • *If you prefer, gram measurements are listed above.
    In a mixing bowl, stir the dry ingredients very well. Cut in the butter (soft, but not melted) and the milk and vanilla. If you are stirring by hand instead of using a stand mixer, it will seem dry. Keep stirring and breaking up the butter. Do not add more milk. It eventually does turn into cookie dough. Roll into balls. For chewier cookies, cover and refrigerate until cold (or overnight if you prefer). Preheat the oven to 325 F. Bake on a parchment-lined sheet for 14 minutes. Let cool before handling, because they firm up as they cool.
    View Nutrition Facts

Notes

The recipe was adapted from these Vegan Chocolate Chip Cookies.
 

Nutrition Information

Calories: 130kcal