These Vegan Chocolate Chocolate Cookies are a softer cookie, reminding me of the edge piece on a brownie. And goodness they are delicious!
Putting the vegan label there is immediately going to turn some people away, but here's the thing. Vegan Chocolate Cookies are dairy-free and egg-free for those who need it. They could easily be swapped for gluten free with a 1:1 flour.
You don't need to worry about having soft butter to beat with sugar, they use olive oil, and really, they're just a dang good cookie!
I know it seems silly to offer vegan recipes on a blog called "venison" but really it's all about making what your family loves! I also believe in hospitality and that means making sure guests can eat what you serve. Vegan Baked Beans are a great treat, you wouldn't miss the bacon. Dairy-free popsicles are easy to stash in the freezer.
Why You Need This Recipe
- Easily have a recipe that fits into many diets/allergies!
- No need to soften ingredients so you can bake right away.
- Cookies are amazing with milk, and the perfect handy treat. Also great for making ahead.
Flour - Regular white all-purpose is great for cookies. You can also use a 1-to-1 gluten-free blend if necessary.
Oil - Olive oil is lovely here. Not extra virgin which has a strong taste, just regular. You can also use avocado or canola.
Cocoa powder - The perfect dairy-free chocolate!
Liquid - Dairy-free milk like unsweetened almond works well, but you can use brewed and cooled coffee for extra flavour.
Sugar - Granulated or brown both work here.
Chocolate chips - semisweet dairy-free/vegan chocolate chips to keep things vegan.
How to Make a Dairy Free Chocolate Cookie
Preheat the oven and line a couple of baking sheets.
***See recipe card below for precise measurements and instructions.***
Step 1: Whisk the wet ingredients well in a mixing bowl.
Step 2: Whisk the dry ingredients together well to incorporate everything.
Step 3: Add dry to wet and stir well.
Step 4: Stir in desired chocolate chips.
Step 5: Form dough into balls and place on prepared baking sheet.
Step 6: Use a fork dipped in water to slightly flatten the cookies.
Step 7: Bake, then let rest on the cookie sheet a few minutes before transferring to a rack to cool completely.
Tips and Tricks
- the cookies don't spread so feel free to load up the baking sheet.
- mix the wet and dry really well separately so all ingredients are incorporated.
- try adding a touch of vanilla or peppermint extract depending on your mix-ins.
Use any sort of chocolate chips you like. White would be really pretty against the chocolate cookie. Try crushed candy canes or mini marshmallows, even nuts. Just keep it to 2 cups total of added goodies. And again, watch for allergies or dietary restrictions on whatever you are using.
Yup! No eggs or butter. Dairy-free chocolate chips are actually quite easy to find nowadays, but make sure you are getting vegan-friendly brands if you truly are making vegan cookies. Enjoy Life is one of my favourite brands, but even Toll House makes their own now.
Let cool completely on racks, then you can store however you like. Containers are best for them to not get broken, but bags work great too. I love making holiday cookies in the weeks ahead of a holiday to save that time later for family!
Photos by Dante from Shire by the Sea
More Cookie Recipes
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Vegan Chocolate Cookies
- 1 cup olive oil
- ⅔ cup non dairy milk or coffee
- 2 cups sugar or unpacked brown sugar
- 2 tablespoons cornstarch
- 1 tablespoon vanilla
- 3 cups flour
- ⅔ cup cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 cups chocolate chips or 1 ½ cups mini chocolate chips
- Preheat the oven to 350°F.
- Mix together olive oil, non dairy milk or coffee, sugar, cornstarch, and vanilla. Mix well with a wooden spoon or danish dough whisk.
- Add in the flour, cocoa, baking soda, baking powder and salt, before you mix it into the wet, gently stir so the baking powder, baking soda and salt is mixed into the flour and cocoa. Then mix it until well combined.
- Add chocolate chips.
- Using a 2 tablespoon size portion scoop, or two spoons, drop balls onto a cookie sheet lined with parchment or silpats. Space them a couple inches apart.
- Put water in a cup and using a fork, wet the fork and gently flatten the cookies.
- Sprinkle a little bit of salt on top of each cookie.
- Bake for 8-10 minutes, then cool on racks.
- Inspired by the blog Cake Merchant
- Make sure your chocolate chips are dairy-free if you truly need these vegan!