Vegan Chocolate Cookies Recipe

Name: Vegan Chocolate Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups of wholemeal flour; ½ cup plain flour; ¾ teaspoon baking powder; ¾ teaspoon bicarbonate of soda; ¾ teaspoon salt; ½ cup cocoa; 6 teaspoons granulated coffee, ground down (reduce if you're not that big on coffee); 1 cup vegan butter (225 g) or 1 cup margarine; 2 cups sugar, I used caster; ½ cup soy yogurt; 2 -3 teaspoons vanilla essence

Servings: persons

2 cups of wholemeal flour
½ cup plain flour
¾ teaspoon baking powder
¾ teaspoon bicarbonate of soda
¾ teaspoon salt
½ cup cocoa
6 teaspoons granulated coffee, ground down (reduce if you're not that big on coffee)
1 cup vegan butter (225 g) or 1 cup margarine
2 cups sugar, I used caster
½ cup soy yogurt
2 -3 teaspoons vanilla essence

1
Turn on your oven!
2
Temp: 190/375.
3
Mix the dry ingredients (apart from sugar) together then set aside.
4
Whisk (I do it by hand) the butter in a separate bowl to loosen it up a bit and then add the sugar and continue to whisk, youre aiming for a kind of buttercream texture.
5
Mix in half the soya yoghurt and once it is all combined add the second half and the vanilla.
6
Gradually mix the flour into the wet ingredients, bear in mind that just dropping all the dry in is probably going to create a cocoa smoke cloud.
7
Once its combined add any extras you want, chocolate chips, nuts w/e.
8
It is a VERY rich tasting mixture though and I couldnt bring myself to put more chocolate in mine.
9
Put your mix onto some lined trays, I just drop the mix, its pretty wet still.
10
Cook for 10-15 minutes, if you like them gooey and slightly undercooked, 10 minutes.

1254

kcal

Calories

Fat

172

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups of wholemeal flour, ½ cup plain flour, ¾ teaspoon baking powder, ¾ teaspoon bicarbonate of soda, and more.

Yes, Vegan Chocolate Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Vegan Chocolate Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions