These vegan double chocolate cookies are a chocolate lover's dream! Made with a combination of cocoa powder and dark chocolate chips, these cookies are rich, fudgy, and packed with chocolatey goodness. They're also free of any animal products (no eggs, no dairy) making them a great option for those following a vegan diet.
Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
In a large bowl, cream together the softened vegan butter and cane sugar until light and fluffy.
Add the, cocoa powder, flour, baking soda, and salt. Measure the ingredients carefully to ensure the best results.
Now, mix the soy milk and vanilla extract and mix until everything is well combined. ed. Fold in the chocolate chips and shape the cookie dough into balls and place them on a baking sheet lined with parchment paper. Bake for 10 minutes, and let them cool completely before serving.
Notes
💡TIPS
Make ahead and freeze instructions. You can make ahead the cookie dough and store it in the fridge until you are ready to bake, or you could freeze the dough balls for up to three months.
Make a double batch. To make more cookies, you can double this recipe.
Add other add-ins. Feel free to add some chopped nuts, M&M's, or any chopped chocolate bar to the mixture.