Vegan Double Chocolate Cookies

Hello friends! I present to you my favorite soft-baked chocolate cookies.

I have published many recipes on this blog, but this has to be the most tried and tested yet. Sometimes the cookies never spread well, the other times they were too crispy on the outside.

Luckily, 7th time was the charm and the cookies came out perfect – soft, chewy, and chocolatey.

As always, I’ve used simple, everyday ingredients to prepare the cookies. Unlike most of the cookie recipes online, I tried avoiding vegan butter and went with good ol’ coconut oil instead.

If you’re wondering if that makes the whole thing smell and taste like coconut, I honestly didn’t feel any of that. If you’re still skeptical, you could also use deodorized or refined coconut oil.

Note: Make sure you use good quality cocoa powder and dark chocolate.

Let’s go!

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5 from 4 votes

Vegan Double Chocolate Cookies

Perfect soft-baked vegan double chocolate cookies

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Course -Dessert

Cuisine -American

Keyword -chocolate, chocolate cookies, cookies

Prep Time -7 minutes

Cook Time -15 minutes

Chilling Time -1 hour

Total Time -1 hour 22 minutes

Servings -8 cookies

Calories -246kcal

Author -Veganbell

Recipe Video

Ingredients

• 1/2 cup muscovado sugar (tightly packed)
• 1/4 cup powdered sugar
• 1 teaspoon vanilla essence
• 4 tablespoons soy milk (see NOTE below for details)
• 4 tablespoons coconut oil (see NOTE below for details)
• 3/4 cup all-purpose flour (~100 gm.)
• 1/4 cup cocoa powder (~25 gm.)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt
• 1/2 cup dark chocolate (chopped)
• More dark chocolate

Instructions

• In a large bowl, add muscovado sugar + powdered sugar + vanilla essence + soy milk + coconut oil. Mix well until smooth.
• Using a sieve, add all-purpose flour + cocoa powder + baking powder + baking soda + salt to the bowl.
• Gently fold and mix until the ingredients are well-combined (see video for reference).
• Add chopped dark chocolate and fold-mix some more.
• Using a cookie scooper, scoop this dough and transfer it to a parchment-lined baking sheet.
• Repeat the same for the remaining dough. You should be able to make around 8 dough balls in total (depending on the size of the scooper).
• Gently add (and press) dark chocolate chunks on top on each dough ball.
• Cover and seal the baking sheet with plastic wrap and let it chill in the fridge for about 1 hour.
• *After 1 hour* Remove the wrap and bake in a preheated oven at 180 C (355 F) for 15 minutes. If you like cookies that are crispy on the outside, you can bake for 2 additional minutes.
• Once baked, remove the baking sheet from the oven and let it cool for 5-8 minutes. Once the cookies are warm to the touch, transfer to a cooling rack and let them cool for 10-15 minutes.
• That's it! Vegan double chocolate cookies are ready. Dunk in your favorite vegan milk and serve.

Notes

1. 4 tablespoons of liquid is not always the same as 1/4 cup of liquid. So I recommend you measure using the tablespoons (not cups).
2. Make sure all the ingredients are at room temperature.

Nutrition

Sodium: 168 mg | Calcium: 65 mg | Vitamin C: 1 mg | Vitamin A: 34 IU | Sugar: 20 g | Fiber: 2 g | Potassium: 161 mg | Cholesterol: 1 mg | Calories: 246 kcal | Trans Fat: 1 g | Saturated Fat: 9 g | Fat: 12 g | Protein: 3 g | Carbohydrates: 33 g | Iron: 2 mg

Tried this recipe?Mention @itsveganbell or tag #veganbell!

If you liked this recipe, check out this wonderful Vegan Nutella I posted earlier.

If you enjoy reading and cooking from our blog, check out Jasmine & Chris’ SweetSimpleVegan and their delicious Homemade Vegan Chocolate Bars.