Description
These Ultimate Vegan Chocolate Cookies are rich, fudgy, and packed with chocolate chips, perfect for a dairy-free and egg-free treat that satisfies any sweet tooth. Made with vegan butter, flaxseeds as an egg replacer, and dutch-processed cocoa powder, these cookies offer a decadent chocolaty flavor and chewy texture that you’ll love.
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 Oven: Preheat the oven to 350 degrees F (175 degrees C) and line a baking sheet with parchment paper to ensure easy removal and prevent sticking.
- Mix Wet Ingredients: Melt the vegan butter and combine it in a large bowl with the granulated sugar, mixing well with a large spoon. Stir in the pure vanilla extract, ground flaxseeds, and soy milk until fully combined to form a smooth wet mixture.
- Add Dry Ingredients: Sift the all-purpose flour, dutch-processed cocoa powder, baking soda, and salt over the wet ingredients. Stir thoroughly to combine until a thick dough forms; using your hands can help integrate the ingredients smoothly.
- Incorporate Chocolate Chips: Fold in the vegan chocolate chips into the thick dough, reserving some for decoration on top of the cookies if desired. Use your hands if needed to evenly distribute the chips throughout the dough.
- Shape Cookies: Scoop about 2 tablespoons of dough each time, roll into balls, and place them on the prepared baking sheet. Flatten each ball slightly since the cookies will spread as they bake. Optionally, press a few extra chocolate chips on top for decoration.
- Bake: Bake the cookies in the preheated oven for approximately 10 minutes. They will appear soft at first but will firm up as they cool for a perfect chewy texture.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes to set before transferring them to a wire cooling rack to cool completely. This prevents them from breaking and enhances their texture.
Notes
- Use vegan butter brands like Earth Balance for best flavor and texture; alternatively, coconut oil or other preferred oils can be substituted.
- You may replace soy milk with any other non-dairy milk, such as almond, oat, or cashew milk.
- Dutch-processed cocoa powder provides a richer flavor and better consistency, but natural cocoa powder can be used if needed.
- For a salted chocolate variation, sprinkle coarse salt on top of the cookies just after baking.
- Store leftover cookies in a covered container at room temperature for 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: 110mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
