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.
Key Ingredients
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.
Substitutions
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.
FAQs
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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If you like this recipe, I’d love if you reviewed it so others can find it easier. Sharing this recipe on Facebook or Pinterest is another way you can help us out at no cost to you. Thanks, xo Kate
Vegan Chocolate Cookies
Ingredients
- 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
Instructions
- 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.
Video
Notes
- Inspired by the blog Cake Merchant
- Make sure your chocolate chips are dairy-free if you truly need these vegan!
Amanda
Thank you! I’m not vegan but I have an egg allergy. I love to use vegan recipes and then just use butter and regular milk in them. I’m pregnant and craving chocolate cookies so this is perfect timing!!
katehosie
Yes!! Enjoy
Amanda Mowery
Love this recipe! I have a diary issue as well as gluten and I was able to substitute a 1 for 1 GF flour mix and they were perfect!
Melinda
My family isn’t vegan, but we all enjoyed this recipe!
Nicole
These cookies are awesome! They remind me somewhat of brownies. Even if you aren't vegan, these cookies are a must try.
Sarah
These are delicious! I altered slightly for our food allergies so if you’re gluten, dairy, free nut, and egg free these are a fabulous option.
Kerri
My family isn’t vegan, but we enjoyed! I baked a tad too long I think but otherwise great! You had me at, “tastes like the edge piece of a brownie”!
Kerri
My family isn’t vegan l, but we still enjoyed them! I think I baked them a tad too long but they were still great. You had me at, “tastes like the edge piece of a brownie”!
Melissa
These are great, a lot like a brownie. I made them with oat milk but I’m definitely intrigued by the coffee option!
Susanna
So so good, and versatile!! Loved swapping in white chocolate or peanut butter chips. We are not vegan and love making theses on the regular!
Dayle
I have made these cookies a few times now and they are delicious! I’m not vegan but have a gluten and dairy intolerance and they are one of the best gluten free cookies I have ever had!
Hope
Love these cookies! It’s nice to have a dairy free option that still tastes good. I’ve made them multiple times, once I added mini marshmallows when I didn’t have enough chocolate and my kids loved that. I even tried it with gluten free flour once and while it made them a little crumbly it was still delicious.
Mikaela
Can’t keep them in my cookie jar! Easy and great with a cup of hot tea after a long morning of work!
freedomberryfarm
Melt in your mouth delicious !!!
Kellie deitz
Oh my goodness! These are so yummy! I made these with my 15 year old and they are the best! We ate so many.
Erin
Made these tonight and they did not disappoint!
Julie
I made these with melted butter (instead of EVOO) and soured raw milk (instead of coffee). They were DELICIOUS. Highly recommended. Scooped with a cookie scoop and hid a dried cherry in each scoop. Yum.
HealthyLivingwithChristene
I so LOVE this recipe I have a friend whose son has a lot of allergies. I am able to make these for him using the coffee and non dairy chocolate chips. The smile on his face was worth it all. Keep giving us these great recipes please.
RachelCornelsen
Have made these cookies a couple times and they have been a hit! Next time I'm going to try making them Gluten free as well (and will report back :).
Piedad Martin
These cookies were SO easy to make and delicious! They were delicious warm but they also seem to be getting better each day.
Next time I will try making them with lighter olive oil (I found my extra virgin olive oil a bit overpowering) or perhaps coconut oil. THANK YOU!
Kaetlyn
these are AMAZING! i used organic palm shortening because i had some leftover from holiday baking, and i don't quite like the taste of olive oil. i bet coconut oil would work wonderfully as well! i decreased the sugar significantly, simply because i don't like things too sweet. i also used einkorn flour because i digest that better. the best part is the coffee! it gave them the most amazing flavor. i couldn't stop eating the dough too 🙂 next time i make these, i'm going to add craisins!
Emma
These are fantastic Kate! Absolutely love them. I'm dairy free and so is one of my son's, but my husband was the biggest fan in our family!
Jess
What a wonderful recipe! Definite crowd pleaser
Lison
Great cookies, made half a batch and ended up with 24 cookies (25g each).
Definitively a keeper
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They are so good!
Jessica C
Every recipe in this website is spot on. This is a keeper in book! Will be making this often.
Kim
These are an awesome cookie especially if you’re a fan of the edge of the brownie. Super easy to make and easy to adapt for allergy needs (I can’t do eggs). And thank you Kate for writing a recipe that actually makes the amount of cookies e recipe says it will make! So many recipes seem to be way off.
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These are so very delicious!!
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Just wanted to tell you how awesome this recipe is and thank you for sharing it! I recently made it with my 4yo daughter and her friend and it was a hit. I actually ran out of sugar and used a little less than the recipe called for but still came out AMAZING. thank you!
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That's awesome to hear.