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Quick and Easy Vegan Double Chocolate Cookies

These delicious vegan double chocolate cookies are quick to make, stuffed with gooey dairy-free chocolate chips, and baked to perfection in just 25 minutes.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American, Vegan
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1/2 cup vegan margarine or softened vegan butter Use vegan margarine for a dairy-free option.
  • 1 cup sugar
  • 1/4 cup non-dairy milk
  • 1 tsp vanilla extract
Dry Ingredients
  • 1 1/4 cups flour Add more if the dough is too soft.
  • 1/4 cup cocoa powder
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 pinch salt Optional but recommended.
Mix-Ins
  • 1/2 cup dairy-free chocolate chips Add more for extra chocolatey goodness.

Method
 

Preparation
  1. Preheat oven to 375°F (190°C).
  2. In a mixing bowl, cream together vegan margarine and sugar until combined and fluffy.
  3. Add non-dairy milk and vanilla into the mixture and mix until combined.
  4. In a separate bowl, whisk together flour, cocoa powder, baking powder, baking soda, and a pinch of salt.
  5. Gradually add the dry ingredients to the wet ingredients in two parts, stirring to form a dough.
  6. Stir in the chocolate chips.
  7. Use a large spoon to roll 1-2 tbsp size balls of dough and space them evenly on a baking sheet.
Baking
  1. Bake in the preheated oven for 9-10 minutes.
  2. Remove from oven and allow to cool for 5 minutes before transferring to a cooling rack.

Notes

These cookies keep well in an airtight container for 3-5 days at room temperature. For longer storage, freeze the cookies for up to a month. Reheat in the microwave for a few seconds to enjoy them warm.