Vegan Chocolate Chip Cookies - Chocolate Covered Katie

Fuudy, gooey, soft, thick and chewy double dark vegan chocolate chip cookies are the absolute best cookie recipe to try this week!

These fudgy vegan chocolate chip cookies are almost like brownies!

Imagine a super rich, dark chocolate brownie, but in the form of a cookie. That’s pretty close to the taste and texture of these chocolate chip cookies.

With two different types of chocolate in the recipe, they are definitely cookies for chocolate lovers.

Be sure to try these sweet potato brownies too

Flavors of vegan chocolate chip cookies

chocolate orange: Stir the zest of an orange into the chocolate cookie batter along with the wet ingredients.

Chocolate Peppermint: In addition to the vanilla extract, add a fourth teaspoon of pure peppermint extract to the batter. These are great for Christmas.

Mocha Cookies: Use the same amount of brewed espresso instead of the milk of your choice. Alternatively, stir half a teaspoon of instant coffee into the flour.

Vegan Nutella Cookies: Add 1/2 cup of finely chopped hazelnuts to the batter before forming balls. Drizzle the finished biscuits with homemade Nutella.

Chocolate Raspberry: After baking, press a spoon into the center of each cookie, then fill the hollow of the spoon with raspberry jelly.

Chocolate Coconut: Use coconut milk. Stir in a couple tablespoons of shredded coconut and an optional eighth teaspoon of coconut extract before baking the cookies.

Oatmeal Chocolate Chip Cookies: Use oatmeal as the flour of choice.

Black Forest: Stir 1/4 cup of finely diced dried cherries into the dry ingredients.

Readers also like these vegan sugar cookies

Watch the vegan chocolate chip cookie recipe video above

Bake cookies without butter

There are many brands on the market that offer plant-based butters, including Earth Balance, Country Crock, Trader Joes, and Melt Organic.

Next on my list to try is peanut butter or almond butter in the cookies. If you try one of these first, let me know how it goes!

You can replace cookies without vegan butter with melted coconut oil. The cookies will be a little crumbly, but they’re just as delicious.

Ingredients for vegan chocolate chip cookies

What you need: flour, cocoa powder, salt, baking soda, sugar, chocolate chips, plant-based butter, plant-based milk, and pure vanilla extract.

There is no avocado, no eggs, no aquafaba or flaxseed eggs and of course no dairy.

To keep the cookies vegan, look for dairy-free chocolate chips. They are readily available these days under brand names such as Enjoy Life, Pascha, Evolved, Kirkland Semi Sweet (Costco), Simple Truth Organic (Kroger), Ghirardelli Non-Dairy and Nestlé Allergen Free Bites.

The recipe works with spelled flour, oat flour or white all-purpose flour. I haven’t tried other flours so can’t vouch for substitutions like whole wheat flour or almond flour. If you prefer grain-free and paleo cookies, try these Coconut Flour Cookies.

How to make dark chocolate chip cookies

In a large mixing bowl, stir all the dry ingredients, being careful to dissolve any clumps of salt and baking soda.

Score the butter with a fork or cookie cutter, or in a stand mixer. Then add the milk and vanilla extract. Keep stirring and break up the butter. Eventually, it turns into cookie dough without the need for additional milk.

Roll into balls with your hands or a cookie spoon. I like to cover and refrigerate until cold (or overnight) for chewy cookies.

When you are ready to bake the cookies, preheat the oven to 325 degrees Fahrenheit. Place cookie dough balls on a parchment-lined baking sheet and bake on the middle shelf of the oven for 14 minutes.

Allow to cool before handling, as the cookies will firm up as they cool. Store leftovers in an airtight container for up to five days.

Baking tips for measuring in grams

If, like me, you prefer to use a food scale instead of cups, use the following: 100g flour, 20g cocoa powder, 100g sugar, 60g non-dairy butter, 30g milk of your choice, and 105g chocolate chips.

Also, don’t forget to add baking soda, salt, and pure vanilla extract.

3/4 Cup white, spelled 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 (e.g. Melt vegan)
2 tablespoon milk of your choice
1/2 tsp pure vanilla extract

*If you prefer, the gram measurements are listed above.Mix the dry ingredients very well in a mixing bowl. Cut in the butter (soft but not melted) and the milk and vanilla. If you stir by hand instead of using a stand mixer, it will appear dry. Keep stirring and break up the butter. Do not add any more milk. It eventually turns into cookie dough. Roll into balls. For chewy cookies, cover and chill in the fridge (or overnight if you prefer). Preheat oven to 325 F. Bake on a parchment-lined baking sheet for 14 minutes. Allow to cool before handling as they will firm up as they cool.View nutritional information