Chewy Vegan Chocolate Cookies Recipe for Perfect Treats

If you’re craving something sweet, indulgent, and wonderfully comforting, these chewy vegan chocolate cookies are exactly what you need. Perfectly rich with deep cocoa flavor and just the right amount of chewiness, these cookies will satisfy your chocolate cravings without any animal products.

Whether you’re vegan, dairy-free, or just looking for a healthier twist on a classic treat, this recipe is simple, quick, and incredibly delicious. They come together with basic pantry staples and result in cookies that are soft on the inside with a slight crisp on the edges — a perfect texture combo that everyone loves.

From busy weeknight baking sessions to holiday cookie swaps, these cookies shine in every scenario. Plus, you don’t need any fancy ingredients or equipment, making them accessible to all bakers.

Stick with me as I walk you through every step, share useful tips, and suggest some fun variations to customize these chewy vegan chocolate cookies to your liking!

Why You’ll Love This Recipe

These cookies hit all the right notes: chewy texture, intense chocolate flavor, and vegan-friendly ingredients that don’t compromise on taste. Unlike some vegan cookies that can be dry or crumbly, this recipe uses a combination of plant-based fats and natural sweeteners to keep the cookies irresistibly moist.

Additionally, the recipe is straightforward and forgiving, making it suitable for bakers of all skill levels. You don’t need to hunt for weird substitutes or specialty ingredients — most of these components are probably already in your kitchen!

And because they’re free from eggs and dairy, these cookies are suitable for those with allergies or dietary restrictions.

Best of all, they store well and freeze beautifully, so you can make a batch ahead of time and enjoy them whenever the sweet tooth strikes.

Ingredients

• 1 ½ cups all-purpose flour (or gluten-free flour blend for GF option)
• ½ cup unsweetened cocoa powder (preferably Dutch-processed for richer flavor)
• 1 tsp baking soda
• ½ tsp salt
• ½ cup coconut oil, melted (or vegan butter)
• ¾ cup brown sugar (light or dark, packed)
• ¼ cup granulated sugar
• ½ cup unsweetened applesauce (acts as egg replacer)
• 1 tsp vanilla extract
• 1 cup vegan chocolate chips (dairy-free)
• 2 tbsp non-dairy milk (almond, oat, soy, etc.)

Equipment

• Mixing bowls (medium and large)
• Measuring cups and spoons
• Whisk or hand mixer
• Spatula or wooden spoon
• Baking sheet
• Parchment paper or silicone baking mat
• Cooling rack
• Scoop or tablespoon for portioning dough

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
2. Combine dry ingredients: In a large bowl, sift together the flour, cocoa powder, baking soda, and salt. Set aside.
3. Mix wet ingredients: In a separate medium bowl, whisk the melted coconut oil with brown sugar and granulated sugar until smooth and slightly glossy.
4. Add the applesauce and vanilla extract to the wet mixture and whisk until fully incorporated.
5. Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula or wooden spoon until just combined. Avoid overmixing to keep cookies tender.
6. Stir in the non-dairy milk a tablespoon at a time to adjust the dough consistency if it feels too stiff. The dough should be soft but scoopable.
7. Fold in the vegan chocolate chips evenly throughout the dough.
8. Scoop dough onto the baking sheet using a tablespoon or cookie scoop, spacing them about 2 inches apart to allow for spreading.
9. Bake for 10-12 minutes, or until the edges set but the centers still look slightly underbaked — they will continue to firm up as they cool.
10. Remove from oven and let cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack to finish cooling completely.

Tips & Variations

“For extra gooeyness, try adding a tablespoon of tahini or almond butter to the dough.”

• Use flax eggs for a different binder: Mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit for 5 minutes to thicken, then use instead of applesauce.
• Swap sugars: Coconut sugar or maple sugar work well as natural alternatives for a different flavor profile.
• Add nuts or dried fruit: Chopped walnuts, pecans, or dried cherries add great texture and flavor.
• Try different chocolate: Use chunks of vegan dark chocolate or even white chocolate chips for a twist.
• For gluten-free option: Use a 1:1 gluten-free baking flour blend and add a pinch of xanthan gum if your blend doesn’t contain it.
• Chill the dough: For thicker cookies, refrigerate the dough for 30 minutes before baking.

Nutrition Facts

Serving Suggestions

These chewy vegan chocolate cookies are incredibly versatile. Serve them warm with a glass of almond or oat milk for a nostalgic treat.

They also pair beautifully with a scoop of your favorite vegan ice cream or gelato — try our Peanut Butter Gelato Recipe for a decadent combo.

For a sophisticated dessert, sandwich two cookies with a layer of dairy-free frosting or vegan peanut butter ganache; check out our Peanut Butter Ganache Recipe for inspiration. You can also crumble them over vegan yogurt or smoothie bowls for a chocolatey crunch.

Conclusion

Making chewy vegan chocolate cookies at home has never been easier or more rewarding. This recipe strikes the perfect balance between indulgence and wholesome ingredients, making it a go-to for those wanting to enjoy rich chocolate treats without compromising on dietary preferences.

The recipe is adaptable, forgiving, and yields cookies with a texture and flavor that will impress vegans and non-vegans alike.

Whether you’re baking for a special occasion, a casual snack, or just to satisfy a sudden chocolate urge, these cookies deliver. Don’t forget to explore more delightful recipes on our site such as the hearty Bariatric Meatloaf Recipe or the tangy and vibrant Pickled Cherry Pepper Recipe to round out your culinary repertoire.

Happy baking, and may your kitchen always be filled with the irresistible aroma of freshly baked cookies!

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