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Vegan Double Chocolate Cookies

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Vegan Double Chocolate Cookies

Vegan Double Chocolate Cookies

Hi friends! I am excited to share with you one of my all-time favorite vegan cookie recipes: Vegan Double Chocolate Cookies.

I’ve published a lot of recipes on this blog, but this one has to be the most tried and tested. I have attempted to make these cookies multiple times, and sometimes they never spread well, while other times they came out too crispy on the outside. But finally, on the fifth try, I hit the jackpot, and the cookies came out perfectly: soft, chewy, and chocolaty.

What sets these cookies apart from others is the use of coconut oil instead of vegan butter. I wanted to avoid using vegan butter to make the recipe more accessible and to use everyday ingredients that most people have on hand.

Let’s go!



Vegan Double Chocolate Cookies
5 from 4 votes

Vegan Double Chocolate Cookies

Perfect soft-baked vegan double chocolate cookies
Pin Recipe
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
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Recipe Video


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  • 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.
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  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.


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

If you enjoyed this Vegan Double Chocolate Cookies recipe, check out this wonderful Vegan Nutella I posted earlier.

If you like to support me and my work, check out my Indian Vegan, Air Fryer Vegan, and all my upcoming cookbooks where I teach you how to make hundreds of delicious plant-based recipes.

Thank you for stopping by!

Keywords: vegan baking, soft cookies, chocolate chip cookies, chocolate cookies, baking recipes, Soft-baked, Everyday ingredients, Coconut oil, Cocoa powder, Dark chocolate, Chocolatey, Chewy, Simple recipe, Vegan butter alternative, Tried and tested recipe

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2 Responses

  1. Shikha Dharia says:

    5 stars
    These cookies were heavenly! soft in the middle!!!

  2. Soooo good! I will lessen the sweetener next time, but all in all it was amazing <3 Thank you for this!

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Neelam Pokhrel

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