Vegan Chocolate Cookies Recipes

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VEGAN CHOCOLATE CHIP COOKIES



Vegan Chocolate Chip Cookies image

These are yummy, kid-friendly, vegan chocolate chip cookies! Add in any other mix-ins of your choosing. Remember, the texture of the cookies will be different from regular baked goods because of the lack of dairy and eggs. The dough may be a little crumbly, but just smoosh it together and it will work fine!

Provided by avarmenio

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 25m

Yield 36

Number Of Ingredients 9

½ cup coconut oil
1 cup brown sugar
¼ cup almond milk
1 tablespoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 cup vegan chocolate chips

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Cream coconut oil and brown sugar together in a bowl with an electric mixer until thoroughly mixed, about 5 minutes. Mix in almond milk and vanilla until incorporated, 1 to 2 minutes.
  • Whisk flour, baking powder, baking soda, and salt together in a bowl. Add the flour mixture to the almond milk mixture, stirring until combined; dough will be crumbly. Fold in chocolate chips.
  • Roll the dough into tablespoon-sized balls and place on ungreased or parchment-lined baking sheets. Flatten each ball out a bit with your palm, pressing any crumbs back together.
  • Bake in the preheated oven until the edges are golden brown and set, about 8 minutes.

Nutrition Facts : Calories 109.2 calories, Carbohydrate 15.2 g, Fat 5.9 g, Fiber 1.1 g, Protein 1.2 g, SaturatedFat 4.3 g, Sodium 83.8 mg, Sugar 6 g

THE MOST WONDERFUL VEGAN CHOCOLATE CHIP COOKIES EVER



The Most Wonderful Vegan Chocolate Chip Cookies Ever image

Thick and chewy vegan chocolate chip cookies. These are wonderful!

Provided by Ashley Manila

Categories     Dessert

Time 35m

Number Of Ingredients 10

1/2 cup coconut oil, solid but scoop-able
1 and 1/4 cups light brown sugar, packed
2 teaspoons vanilla extract
1/4 cup coconut milk (I like to use the thicker Thai variety, but any coconut milk will work)
1/4 cup unsweetened applesauce
2 and 1/3 cups all-purpose flour (be sure not to pack your flour)
1 teaspoon baking soda
1/2 teaspoon salt
2 cups chocolate chips (use vegan chocolate chips if vegan), divided
Flaky sea salt, optional

Steps:

  • Preheat oven to 375 degrees (F). Line a large baking sheet with parchment paper; set aside.
  • In a large bowl whisk together the coconut oil, brown sugar, and vanilla, beating until well combined. Add in the coconut milk and applesauce and whisk until well combined; set aside. In a separate bowl combine the flour, baking soda, and salt; whisk well to combine.
  • Add the dry ingredients into the wet mixture and, using a wooden spoon or very sturdy spatula, stir until ingredients are combined. The batter will be very thick! Fold in 1 and 3/4 cups of the chocolate chips.
  • Scoop three tablespoon sized mounds of dough onto the prepared cookie sheet, leaving a few inches between each cookies for spreading. Bake for 9 to 10 minutes, or until the edges are golden and the centers have set. Press remaining chocolate chips on top of warm cookies, and sprinkle with sea salt, if using. Cool cookies on the baking sheet for 15 minutes before transferring them to a cooling rack.

VEGAN CHOCOLATE COOKIES



Vegan Chocolate Cookies image

Many of the ingredients used here are staples of the vegan pantry: Coconut oil adds body, and tapioca flour and xanthan gum mimic the thickening qualities of eggs.

Provided by Food Network Kitchen

Categories     dessert

Yield 3 dozen cookies

Number Of Ingredients 13

3/4 cup all-purpose flour
1/2 cup pastry flour
3 tablespoons tapioca flour
1/2 cup unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon fine salt
1/2 teaspoon xanthan gum
1 1/2 cups vegan sugar or organic unbleached cane sugar
1/2 cup applesauce
1/2 cup raw organic coconut oil, melted
3 tablespoons grapeseed oil
1/2 teaspoon apple cider vinegar
1 cup vegan chocolate chips

Steps:

  • Preheat the oven to 375 degrees F. Line three baking pans with parchment paper and set aside.
  • Whisk the flours, cocoa powder, baking powder, salt and xanthan gum together in a medium bowl.
  • Put the sugar, applesauce, coconut oil, grapeseed oil and vinegar in a large bowl and beat with an electric mixer on low speed until combined, about 1 minute. Add the flour mixture to the bowl with the wet ingredients, alternating with 1/3 cup water, until fully combined. Fold in the chocolate chips.
  • Spoon heaping tablespoons (or a small scoop) of the dough onto the baking sheets, 1 inch to 1 1/2 inches apart. Bake the cookies in two batches, two sheets at a time, until the cookies are set and beginning to crack on the top, 16 to 18 minutes. Rotate the sheets halfway through for even baking.
  • Remove from the oven and let the cookies cool on the sheets for 2 minutes, and then remove to a rack and cool completely. Bake the remaining cookies on the third pan following the above directions.

Nutrition Facts : Calories 110 calorie, Fat 5 grams, SaturatedFat 4 grams, Sodium 55 milligrams, Carbohydrate 15 grams, Protein 1 grams, Sugar 11 grams

VEGAN CHOCOLATE CHIP COOKIES RECIPE BY TASTY



Vegan Chocolate Chip Cookies Recipe by Tasty image

Here's what you need: sugar, dark brown sugar, salt, refined coconut oil, non-dairy milk, vanilla extract, flour, baking soda, vegan semi-sweet chocolate, vegan dark chocolate

Provided by Rachel Gaewski

Categories     Desserts

Yield 10 servings

Number Of Ingredients 10

½ cup sugar
¾ cup dark brown sugar, packed
1 teaspoon salt
½ cup refined coconut oil, melted
¼ cup non-dairy milk
1 teaspoon vanilla extract
1 ½ cups flour
½ teaspoon baking soda
4 oz vegan semi-sweet chocolate, chunks
4 oz vegan dark chocolate, chunks

Steps:

  • In a large bowl, whisk together the sugar, brown sugar, salt, and coconut oil until combined.
  • Whisk in non-dairy milk and vanilla, until all sugar has dissolved and the batter is smooth.
  • Sift in the flour and baking soda, then fold the mixture with a spatula, being careful not to overmix.
  • Fold in the chocolate chunks evenly.
  • Chill the dough for at least 30 minutes.
  • Preheat oven to 350°F (180°C).
  • Scoop the dough with an ice cream scoop onto a parchment paper-lined baking sheet. Be sure to leave at least 2 inches of space between cookies and the edges of the pan so cookies can spread evenly.
  • Bake for 12-15 minutes, or until cookies just begin to brown.
  • Cool completely.
  • Enjoy!

Nutrition Facts : Calories 334 calories, Carbohydrate 38 grams, Fat 20 grams, Fiber 2 grams, Protein 2 grams, Sugar 24 grams

VEGAN CHOCOLATE COOKIES



Vegan Chocolate Cookies image

Delicious double-chocolate vegan chocolate cookies! Both quick and easy, crunchy and soft, these cookies are perfect for satisfying all your chocolate cravings.

Provided by Alison Andrews

Categories     Cookies     Dessert

Time 30m

Number Of Ingredients 10

1/2 cup Vegan Butter ((112g) )
1/2 cup White Granulated Sugar ((100g) )
1/2 cup Light Brown Sugar ((100g) )
1 tsp Vanilla Extract
1 cup All Purpose Flour ((125g) )
2/3 cup Cocoa Powder ((56g) Unsweetened)
1 tsp Baking Soda
1/4 tsp Salt
1 Tbsp Soy Milk (or other non-dairy milk)
1 cup Vegan Chocolate Chips ((175g) + more for pressing into the tops of the warm cookies after baking)

Steps:

  • Preheat the oven to 350°F (180°C).
  • Add the vegan butter and brown and white sugar to an electric mixing bowl and cream together. Add the vanilla and mix in.
  • Sift the flour and cocoa powder into a mixing bowl and mix in the baking soda and salt.
  • Add the dry ingredients to the wet, mixing in by hand until crumbly.
  • Add the 1 Tbsp soy milk or other non-dairy milk and mix into a thick cookie dough.
  • Add the chocolate chips and mix in. Your cookie dough will be very thick, but sticky enough to easily roll into balls.
  • Roll into balls and space them evenly on a parchment lined baking tray. Aim to get 20 cookies from the batch.
  • Bake for 10 minutes. The edges will be firm but the cookies will still be soft in the middle. This is fine, they will firm up as they cool.
  • Press in a few more chocolate chips to the top of the cookies as they come out of the oven.

Nutrition Facts : ServingSize 1 Cookie, Calories 149 kcal, Sugar 15 g, Sodium 123 mg, Fat 7 g, SaturatedFat 3 g, TransFat 1 g, Carbohydrate 22 g, Fiber 2 g, Protein 2 g, UnsaturatedFat 3 g

EASY VEGAN CHOCOLATE CHIP COOKIES



Easy Vegan Chocolate Chip Cookies image

These vegan chocolate chip cookies are moist and delicious. You will love this recipe!

Provided by Fangs09

Categories     Desserts     Cookies     Chocolate Chip Cookie Recipes

Time 35m

Yield 12

Number Of Ingredients 8

1 ½ cups all-purpose flour
1 cup vegan chocolate chips
½ cup vegan white sugar
1 tablespoon flax seeds
1 teaspoon baking soda
1 teaspoon salt
1 ½ cups almond milk
3 tablespoons water

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a cookie sheet.
  • Whisk flour, chocolate chips, sugar, flax seeds, baking soda, and salt together in a bowl.
  • Whisk almond milk and water together in a separate bowl. Pour into the dry ingredients and mix to combine.
  • Bake in the preheated oven until edges are golden, 15 to 18 minutes. Cool on the baking sheet for 3 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 169.5 calories, Carbohydrate 30.4 g, Fat 5.1 g, Fiber 1.7 g, Protein 2.5 g, SaturatedFat 2.5 g, Sodium 320.9 mg, Sugar 16.9 g

VEGAN CHOCOLATE CHOCOLATE CHIP COOKIES



Vegan Chocolate Chocolate Chip Cookies image

Nondairy butter and a flax "egg" bind these easy vegan chocolate chip cookies. Buy dairy-free chocolate and vegan sugar to ensure a totally plant-based treat.

Provided by Colleen Patrick-Goudreau

Time 30m

Yield 12 cookies, or 6 servings

Number Of Ingredients 11

1 tablespoon (7 g) ground flaxseed
3 tablespoons (45 ml) water
¾ cup (170 g) nondairy, nonhydrogenated butter (such as Earth Balance)
1 cup (200 g) granulated vegan sugar
1 teaspoon (5 ml) vanilla extract
1¼ cups (155 g) whole-wheat pastry flour
⅓ cup (40 g) unsweetened cocoa powder
½ teaspoon baking soda
½ teaspoon baking powder (look for aluminum-free)
¼ teaspoon salt
1 cup (175 g) nondairy semisweet chocolate or peanut butter chips

Steps:

  • Preheat oven to 350°F (180°C, or gas mark 4). Using an electric mixer, food processor, or blender, whip flaxseed and water together until mixture reaches a thick and creamy, almost gelatinous consistency. Set aside.
  • In a large bowl, mix butter and sugar with an electric mixer until creamy. Add "flax egg" and vanilla.
  • In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Add the dry ingredients to the wet ingredients, and mix until everything is well blended. If you need a little extra moisture, add a small amount of water or nondairy milk (such as soy milk, almond milk, or oat milk).
  • Stir in chips. Form balls and transfer to an ungreased cookie sheet, then flatten each ball slightly with the bottom of a measuring cup. Bake for 7 to 9 minutes, until the tops are no longer gooey. DO AHEAD: Baked cookies can be stored at room temperature in an airtight container for three days.

VEGAN CUTOUT CHOCOLATE COOKIES



Vegan Cutout Chocolate Cookies image

Did we just make your favorite holiday cutout cookies vegan? You betcha we did! These vegan chocolate cookies pack a chocolaty punch, and the final sweet drizzle of chocolate on top is sure to steal the hearts of vegans and non-vegans alike. Pop on your favorite holiday film, gather the family, and bake up some vegan chocolate sugar cookies. Whether you're on mixing duty, the decorating deputy or head of tasting, your family will love these sweet treats. Plus, our vegan chocolate cookies are bound to bake your season even brighter.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h45m

Yield 40

Number Of Ingredients 12

1 1/2 cups vegan powdered sugar
1 cup (2 sticks) vegan buttery sticks, softened
2 tablespoons almond milk
1 teaspoon vanilla
1 3/4 cups all-purpose flour
1/2 cup unsweetened baking cocoa
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup vegan semisweet chocolate chips
1/2 teaspoon shortening
1/4 cup vegan white vanilla baking chips
Vegan sprinkles or decorator sugar, if desired

Steps:

  • In large bowl, mix powdered sugar, buttery sticks, almond milk and vanilla with electric mixer on medium speed, or mix with spoon until blended. Stir in flour, cocoa, baking powder and salt. Divide dough in half; shape each into flattened round. Wrap in plastic wrap. Cover and refrigerate at least 1 hour or until firm.
  • Heat oven to 375°F. On generously floured surface, roll each half of dough 3/16 inch thick. Cut into assorted shapes with 2 1/2-inch cookie cutters. Place 2 inches apart on ungreased cookie sheet.
  • Bake 7 to 8 minutes or until cookies are set. Cool on cookie sheet 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
  • In small microwavable bowl, microwave semisweet chocolate chips and 1/4 teaspoon of the shortening uncovered on High about 60 seconds, stirring after 30 seconds, until melted and smooth. Spoon chocolate into small resealable food-storage plastic bag. Repeat with the white vanilla baking chips and remaining shortening.
  • Cut off tiny corner of each bag. Squeeze bags to drizzle over cookies. Decorate with sprinkles, if desired. Let stand about 1 hour or until set. Store between sheets of waxed paper in airtight container.

Nutrition Facts : Calories 120, Carbohydrate 11 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 75 mg, Sugar 5 g, TransFat 0 g

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VEGAN DOUBLE CHOCOLATE CHUNK COOKIES RECIPE - THE SPRUCE EATS
2021-08-24 Combine the flour, cocoa, baking soda, and salt in a small bowl. In a separate large bowl, whisk together the sugar and vegetable oil until well mixed, then add the prepared egg replacer, soy milk, and vanilla. Add flour mixture to sugar and oil mixture, mixing just until well combined. Stir in the vegan chocolate chunks.
From thespruceeats.com
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BEST VEGAN CHOCOLATE CHIP COOKIES | TWO SPOONS
2021-10-13 Preheat oven to 350F/180C. Line two baking sheets with parchment paper. Make the flax egg by combining the ground flax and water in a small bowl. Set aside. Cream together the vegan butter, brown sugar and white sugar with a …
From twospoons.ca
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Top Asked Questions

How do you make vegan chocolate chip cookies?
how to make vegan chocolate cookies Preheat your oven to 350ºF or 180ºC. Place the coconut oil and the sugar in a bowl and mash them with a fork until well mixed. Add the vanilla extract, plant milk and cocoa powder and mix until well combined. Add the baking soda and salt and mix again.
Can you make vegan cookies and not know it?
Everyone loves these cookies and can never guess that they’re vegan! In a mixing bowl, cream together vegan margarine and brown sugar. Add almond milk and vanilla and stir to combine. In a separate bowl, whisk together flour, baking soda, baking powder and salt.
How to make a vegan chocolate cake recipe?
Instructions 1 Preheat the oven to 350°F (180°C). 2 Add the vegan butter and brown and white sugar to an electric mixing bowl and cream together. ... 3 Sift the flour and cocoa powder into a mixing bowl and mix in the baking soda and salt. 4 Add the dry ingredients to the wet, mixing in by hand until crumbly. More items...
How do you make vegan cookies with a stand mixer?
In a small bowl, combine flour, cocoa powder, cornstarch, baking soda, and salt. In a stand-up mixer with the paddle attachment, beat vegan butter and sugars until light and fluffy, scraping down the sides as necessary.

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