Double Chocolate Vegan Cookies
- Plantiful Palate
- Feb 3
- 7 min read
Deeply chocolatey, wonderfully chewy, and finished with elegant chocolate drizzle, these double chocolate Vegan cookies are pure indulgence without a trace of dairy or eggs. Each vegan cookie boasts a rich, fudgy centre with slightly crisp edges, studded throughout with melted chocolate chips. A delicate scatter of flaky sea salt and glossy chocolate drizzle transforms these from simple biscuits into something rather special. Whether you're exploring vegan recipes, looking for the perfect accompaniment to afternoon tea, or simply craving deeply satisfying vegan dessert recipe these plant-based cookies prove that vegan chocolate recipes can be every bit as decadent as their traditional counterparts. Simple to make and even simpler to devour, they're the sort of bake that never lasts long.
Table of Contents
Recipe:
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes (plus cooling)
Servings: 18 cookies
Course: Dessert, Snack
Diet: Vegan
Ingredients:
For the Cookies:
200g plain flour
40g cocoa powder (Dutch-processed for deeper flavour)
1 teaspoon bicarbonate of soda
½ teaspoon salt
150g caster sugar
100g soft light brown sugar
120ml vegetable oil or melted coconut oil
80ml unsweetened almond milk (or any plant milk)
2 teaspoons vanilla extract
150g vegan dark chocolate chips
50g vegan dark chocolate, roughly chopped
For the Chocolate Drizzle and Topping:
100g vegan dark chocolate, chopped
2 tablespoons coconut oil
Flaky sea salt for sprinkling
Method:
Step 1: Prepare and Mix Dry Ingredients
Preheat your oven to 180°C (160°C fan). Line two large baking trays with parchment paper and set aside. In a large mixing bowl, sift together the flour, cocoa powder, bicarbonate of soda, and salt. Sifting removes lumps from the cocoa powder and ensures everything is evenly distributed, which is essential for achieving consistent cookies. Whisk the dry ingredients together thoroughly.
Step 2: Combine Wet Ingredients
In a separate bowl, whisk together both sugars, the oil, almond milk, and vanilla extract until well combined and the sugar begins to dissolve. The mixture should be smooth and slightly glossy. Allow this to sit for a minute, which helps the sugar dissolve further and creates a better texture in the finished cookies.
Step 3: Make the Dough
Pour the wet ingredients into the dry ingredients and stir with a wooden spoon or spatula until just combined. Don't overmix; stop as soon as you no longer see streaks of flour. Fold in the chocolate chips and chopped chocolate pieces, distributing them evenly throughout the dough. The dough will be quite soft and slightly sticky, which is exactly right.
Step 4: Shape and Bake
Using a tablespoon or small ice cream scoop, portion the dough into balls roughly the size of a walnut. Place them on the prepared baking trays, leaving about 5cm between each cookie as they'll spread during baking. You should get about 9 cookies per tray. Gently press each ball down slightly to flatten the top. Bake for 11 to 13 minutes until the edges are set but the centres still look slightly soft and underbaked. They'll firm up as they cool, so resist the temptation to bake them longer.
Step 5: Cool Properly
Remove from the oven and let the cookies cool on the baking tray for 5 minutes. This cooling time is crucial as the vegan cookies continue to cook slightly and firm up. After 5 minutes, carefully transfer them to a wire rack to cool completely. Moving them too early will cause them to break, whilst leaving them on the hot tray too long will make them too crisp.
Step 6: Add Chocolate Drizzle
Once the vegan cookies are completely cool, prepare the chocolate drizzle. Place the chopped chocolate and coconut oil in a heatproof bowl set over a pan of barely simmering water, ensuring the bowl doesn't touch the water. Stir gently until completely melted and smooth. Alternatively, microwave in 20-second bursts, stirring between each. Using a spoon or piping bag, drizzle the melted chocolate over the vegan cookies in elegant lines or swirls. Immediately sprinkle with a few flakes of sea salt whilst the chocolate is still wet. Allow the chocolate to set completely before serving or storing.
Love the cooking, hate the cleanup?
If you've ever talked yourself out of trying a new recipe because the thought of scrubbing another blender full of cashew cream made you want to cry, I get it. Plant-based cooking is incredible, but let's be honest, the tahini coated food processor, the nutritional yeast everywhere, the stack of cutting boards, it adds up fast. The Capsule dishwasher has become my secret weapon: a compact, portable countertop unit that needs no plumbing and fits right next to your sink. Fill the tank, load everything from your blender to your biggest pan, press start. 15 minutes later, it's all sterilized and dry.
What makes it a game changer? It fits in nearly every kitchen, uses less water than hand-washing, and honestly, it's removed that voice in your head that says "maybe just get takeout tonight." When the barrier between you and that exciting new recipe is just the cleanup, having this on your counter changes everything. Worth checking out if you're curious.
Why it works for plant-based cooking:
🥘 Handles the sticky stuff - tahini bowls, nut milk blenders, nutritional yeast everywhere
🌱 More sustainable than hand-washing - uses a fraction of the water
⏱️ Quick cycle between recipe steps - need that food processor bowl back? 15 minutes
📦 Compact and portable - sits on your counter, move it anywhere, even take it with you
🧘 Actually enjoy cooking again - the mental load of cleanup disappears
Additional Tips:
Oil Creates Chewiness: Unlike butter, oil doesn't solidify when cooled, which keeps these vegan cookies wonderfully chewy even after they've cooled completely. Don't substitute with solid fats if you want that characteristic texture.
Dutch-Processed Cocoa: This type of cocoa has been treated to reduce acidity, resulting in a deeper, more mellow chocolate flavour and darker colour. It's worth seeking out for the most intensely chocolatey vegan cookies.
Don't Overbake: These vegan cookies should look slightly underdone when you remove them from the oven. The centres will seem soft but they'll firm up during cooling. Overbaking creates dry, cakey cookies rather than chewy ones.
Chill the Dough: If you have time, refrigerate the dough for 30 minutes before baking. This slows spreading and creates thicker cookies with more defined edges.
Even Sizing: Using a scoop or measuring spoon ensures all your vegan cookies are the same size, which means they'll bake evenly and be ready at the same time.
Sea Salt Matters: That sprinkle of flaky sea salt isn't merely decorative. It amplifies the chocolate flavour and provides a sophisticated contrast to the sweetness.
Alternative Cooking Methods:
Slice and Bake
Shape the dough into a log, wrap tightly in cling film, and refrigerate for at least 2 hours or freeze for up to 3 months. Slice into rounds and bake as directed. Perfect for making ahead.
Giant Vegan Cookies
Use a larger scoop to make 8 to 10 giant vegan cookies. Increase baking time to 14 to 16 minutes. Wonderful for special occasions or as gifts.
Cookie Sandwiches
Bake the vegan cookies slightly smaller and sandwich pairs together with vegan chocolate buttercream or melted chocolate ganache for an extra-indulgent treat.
Allergy information / alternatives:
Gluten: Contains wheat flour. For gluten-free vegan cookies, use a gluten-free plain flour blend (one containing xanthan gum). The texture will differ slightly but they're still delicious.
Nuts: The recipe uses almond milk but any plant milk works. Try oat, soy, or coconut milk for nut-free versions.
Soy: Check your chocolate chips and plant milk are soy-free if needed. Many dark chocolates are naturally soy-free, but always verify the label.
Coconut: The drizzle contains coconut oil. Substitute with vegetable oil or melted vegan butter, though the chocolate may be slightly softer at room temperature.
Nutritional Information:
Per Vegan Cookie:
Calories: 195
Protein: 2g
Carbohydrates: 26g
Fat: 10g
Fibre: 2g
Sugar: 16g
Sodium: 140mg
Note: The nutritional information provided is approximate and may vary based on the specific ingredients used and their proportions.
For more bold vegan recipes, explore the Plantiful Palate collection, flavour‑first, weeknight‑friendly, always crowd‑pleasing, and designed to help you cook authentic plant‑based recipes at home that are easy, accessible, and full of flavour.
Double Chocolate Vegan Cookies FAQs
Why are my vegan cookies flat and spread too much?
Your dough may have been too warm. Chill it for 30 minutes before baking, and ensure your oven is properly preheated. Also check your bicarbonate of soda is fresh
Can I use a different plant milk?
Absolutely. Soy milk, oat milk, coconut milk, or cashew milk all work beautifully. Choose unsweetened varieties for best results.
My vegan cookies are dry and cakey.
You've likely overbaked them. Remember, they should look slightly underdone when you take them out. They firm up during cooling.
Can I make these without chocolate chips?
You could, though they'll be less intensely chocolatey. Try adding chopped nuts, dried fruit, or simply enjoy them plain with the drizzle.
How do I store these Double Chocolate vegan cookies?
Keep in an airtight container at room temperature for up to 5 days. They actually improve slightly over the first day or two as the flavours develop.
Can I freeze these vegan cookies?
Freeze baked cookies for up to 3 months in an airtight container with parchment between layers. Defrost at room temperature. The dough also freezes beautifully for up to 3 months.
What if my chocolate drizzle is too thick?
Add a tiny bit more coconut oil to thin it. If it's too thin, let it cool slightly before drizzling, which will thicken it naturally.
Can I add other flavours?
Try adding a teaspoon of instant espresso powder to the dry ingredients for mocha cookies, or swap the vanilla for peppermint extract for a festive twist.
Why use brown sugar and white sugar?
Brown sugar adds moisture and creates chewiness, whilst white sugar helps with spread and crispness. Using both gives you the perfect texture.
My vegan cookies are too sweet.
Reduce the caster sugar to 120g next time. The chocolate and brown sugar provide plenty of sweetness on their own.
If you’re looking for more vegan desset recipes or lacto vegetarian recipes like this one, visit Plantiful Palate’s full recipe library.
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