Description
Delight in these Ultimate Vegan Chocolate Cookies, a rich and fudgy treat made without any animal products. Featuring melted vegan butter, flaxseeds as an egg substitute, and creamy soy milk, these cookies offer the perfect balance of deep chocolate flavor and chewy texture. Easy to prepare and bake, they’re ideal for anyone craving a classic chocolate cookie while adhering to a vegan diet.
Ingredients
Scale
Wet Ingredients
- 1/2 cup vegan butter, melted
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 tablespoon ground flaxseeds
- 1/4 cup soy milk
Dry Ingredients
- 1 1/2 cups all purpose flour
- 1/2 cup dutch-processed cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Add-ins
- 1 cup vegan chocolate chips
Instructions
- Preheat the Oven: Set your oven to 350 degrees F (175 degrees C) and line a baking sheet with parchment paper to ensure the cookies don’t stick during baking.
- Combine Wet Ingredients: In a large bowl, add the melted vegan butter and granulated sugar. Mix well using a large spoon to fully incorporate the sugar into the butter. Stir in the pure vanilla extract, ground flaxseeds, and soy milk until the mixture is smooth and homogeneous.
- Add Dry Ingredients: Sift the all-purpose flour, dutch-processed cocoa powder, baking soda, and salt directly over the wet mixture. Stir everything together until just combined. The dough will be thick — if needed, use your hands to mix thoroughly. Fold in the vegan chocolate chips, reserving a few to place on top of the cookies before baking for decoration.
- Shape the Cookies: Scoop about 2 tablespoons of dough at a time and roll into balls. Flatten each ball slightly and place on the prepared baking sheet, allowing room for spreading. Optionally, press a few extra chocolate chips on top of each cookie.
- Bake: Bake the cookies in the preheated oven for about 10 minutes. Although the cookies will appear soft when they come out of the oven, they will firm up as they cool.
- Cool the Cookies: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This step helps them set to the perfect chewy texture.
Notes
- Use vegan butter brands like Earth Balance for the best flavor, though coconut oil or other oils can be substituted if preferred.
- Any non-dairy milk can replace soy milk according to your preference or dietary restrictions.
- Dutch-processed cocoa powder is recommended for optimal flavor and consistency but natural cocoa powder can be used if unavailable.
- For a salted chocolate cookie variation, sprinkle coarse salt atop the cookies right after baking.
- Store leftover cookies in a covered container at room temperature for up to 3-4 days or refrigerate for up to 1 week. They also freeze well for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 12g
- Sodium: 95mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
