Vegan chocolate cookies — rich, thick, soft and fudgy. These are the best vegan cookies, made with simple, wholesome ingredients and easy steps to follow.
I’m excited to share this vegan chocolate cookie recipe. After several tests I found the ideal balance: cookies that are tender and fudgy inside with a slightly crisp edge. They use accessible ingredients and deliver a deep chocolate flavor without dairy.
These cookies are an occasional treat rather than an everyday snack, but because they are vegan and include whole wheat flour, they feel a bit more wholesome than a typical chocolate cookie. If you prefer, you can swap the whole wheat flour for a gluten-free blend to make them gluten-free.
For a gluten-free version, try combining brown rice or buckwheat flour with gluten-free oat or almond flour. My favorite is brown rice flour combined with oat flour for texture and flavor. These cookies are fantastic dunked in a glass of plant milk — oat milk is especially delicious — and they pair beautifully with coffee or tea.
Below you’ll find a clear ingredients list, step-by-step instructions, notes and nutrition information to help you bake these cookies with confidence. The method is forgiving and suited for home bakers of all levels.
Ingredients for vegan chocolate cookies
Use the following ingredients to make about 18 cookies.
- ½ cup coconut oil, solid (not melted). Extra virgin coconut oil works well; refined coconut oil has a more neutral flavor. You can substitute vegan butter if you prefer.
- ¾ cup brown, cane or coconut sugar. Granulated or light brown sugar both work. If you try liquid sweeteners such as maple syrup, expect to adjust the liquid amount.
- 1 teaspoon vanilla extract (optional, but recommended for extra depth).
- ¾ cup unsweetened plant milk (soy, oat, or almond). Use unsweetened to control sweetness.
- ½ cup unsweetened cocoa powder. Natural or Dutch-processed cocoa will both work but may alter flavor slightly.
- 1 teaspoon baking soda.
- ¼ teaspoon salt (optional, but enhances chocolate flavor).
- 1 ¾ cups whole wheat flour (about 210 g). For gluten-free, substitute with 50% brown rice or buckwheat and 50% gluten-free oat flour, or use almond flour if avoiding oats.
- ½ cup vegan chocolate chips, plus 2 tablespoons extra for topping (or chopped dark chocolate).
How to make vegan chocolate cookies
- Preheat the oven to 350°F (180°C).
- In a mixing bowl, combine the solid coconut oil and sugar. Mash them together with a fork until the mixture is creamy and even with no oil lumps.
- Add the vanilla extract (if using), plant milk and cocoa powder. Mix until fully incorporated.
- Stir in the baking soda and salt.
- If your kitchen is warm and the coconut oil softens, chill the mixture in the refrigerator for 15–30 minutes so the dough firms up. This helps prevent cookies from spreading too much while baking. Skip this step if the dough is already cool.
- Add the flour and mix until just combined. Fold in the chocolate chips, taking care not to overmix.
- Shape the dough into balls with your hands and place them on a lined baking sheet. Press each ball down slightly and space them about 2 inches (5 cm) apart to allow for spreading. Add a few extra chocolate chips on top of each cookie if desired.
- Bake for 12–15 minutes, or until the edges are lightly golden and the tops look set. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack and allow them to cool completely. Cooling helps the texture set.
- Store cookies in an airtight container at room temperature or in the fridge for up to one week. For longer storage, freeze for up to one month.
Notes
- If the coconut oil is liquid, place it in the refrigerator for a few minutes until it solidifies before mixing.
- If vegan chocolate chips are unavailable, chop a bar of dark chocolate and use it instead.
Nutrition (approximate per cookie)
- Serving: 1 cookie
- Calories: 157 kcal
- Carbohydrates: 8.2 g
- Protein: 2.9 g
- Fat: 8.2 g
- Saturated Fat: 6.7 g
- Sodium: 110 mg
- Fiber: 2.7 g
- Sugar: 9.7 g
Looking for more vegan desserts?
- Vegan chocolate chip cookies (use the same base and swap cocoa for extra flour)
- Tofu chocolate mousse (a silky, plant-based chocolate dessert)
If you try this recipe, leave a note about how it turned out and any adjustments you made. These cookies are flexible: swap flours, try different plant milks, and adjust chocolate to suit your taste. Enjoy baking and savor every fudgy bite!
