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double chocolate cookies

vegan double chocolate cookies

These double chocolate cookies are AMAZING! They’re chewing, chocolatey (duh), and honestly I think baking vegan treats turn out a lot better then “regular” baked goods. Give these a try, get a big glass of almond milk ready to go, and try not to eat the whole batch yourself!

The cookie selection on this blog is extensive! Check out the chocolate chip cranberry oatmeal cookies, the chewy ginger cookies, or these peanut butter & jam sandwich cookies!

vegan double chocolate cookies

5 from 1 vote
Print Recipe

double chocolate cookies

you won't be able to stop yourself from eating the whole batch of these vegan double chocolate cookies!

Course Dessert
Cuisine American
Keyword chocolate, cookies, dessert
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 2 dozen
Author Lauren Toyota


  • 2 1/4 C all-purpose flour
  • 1/2 C unsweetened dutch process cocoa
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/4 C granulated sugar
  • 1 C vegan butter
  • 2 tsp pure vanilla extract
  • 1 tbsp unsulfured molasses
  • 1/4 C non-dairy milk
  • 1 C vegan chocolate chips


  1. Pre-heat the oven to 350°F.

  2. In a large mixing bow, sift together flour, cocoa, salt, baking soda and set aside.

  3. In a separate bowl cream the vegan butter with a hand mixer until smooth and fluffy. Alternatively you can do this in a stand mixer. 

  4. Then add sugar, vanilla, and molasses and beat until fluffy 1 to 2 minutes. 

  5. Gradually add in the nondairy milk while mixing and continue beating until well combined. Add your wet ingredients to the dry ingredients and mix well using a wooden spoon or spatula. Before it's totally combined stir in chocolate chips.

    If using a stand mixer gradually add in the dry ingredient mix and chocolate chips to the bowl while beating on low and continue until well combined. 

  6. Use a scant 1/4 cup of cookie dough per cookie and roll it into a ball, then flatten the cookie slightly with your hand onto parchment lined baking sheets. Pressing them just a tad will help them spread a bit while baking and make a better looking cookie.

  7. Bake for 10 minutes one sheet at a time on the middle rack. 


  • Jennifer 9 years ago

    Oh my deeeelicious. I’ve never made cookies from scratch…but I will be now! 🙂

  • Trigger True 3 years ago

    Wow, I have subscribed to your YouTube and loved what I saw. I was craving cookies and 5 months ago became vegan and have just this month promised myself I would make all my sweets myself, so I needed a recipe. Found this one and was surprised I had enough of the ingredients to make them. Substituted 1/4c brown sugar for the molasses (and only 1c for sugar, not the 1 1/4c asked) and turned out wonderful! Could not ask for a fluffier, moist, perfect cookie. Thank you Hot For Food!

    • Lauren Toyota 3 years ago

      awesome! Glad you loved them 🙂 Thanks for sharing!

  • Jenny 3 years ago

    can i use coconut sugar instead of granulated sugar? or will it not turn out the same?

    • Jenny 3 years ago

      im going to be making these tomorrow for a cookie swap so i’d love some input!!!!!!!!!!!!!!

    • Lauren Toyota 3 years ago

      I think it will work, although I haven’t ever subbed that, but I’m guessing it should be fine since they’re similar

      • Steph 4 weeks ago

        Made with coconut sugar and granulated sugar, made no difference to the texture and taste xx

        • Lauren Toyota 2 weeks ago

          good to know!

  • Fruityliving 2 years ago

    Can you taste the molasses? I personally love molasses, but think my daughters might pick up on the strong flavor. Is there a substitute or is the molasses key to good flavor?

    • Lauren Toyota 2 years ago

      you can lessen it or just leave it out.

  • Tabby 2 years ago

    These are absolutely amazing!! I made them with vegan butter and missed out the molasses and added in another tbsp of milk as it wasn’t quite wet enough without the molasses. So so so good. Easily the best cookies I’ve ever made.

  • Liza 2 years ago

    I just made these and I can’t stop eating them. I did not have milk so I used coffee. These are the best vegan cookies I have made and I have made a lot! Thank you so much! The molasses really makes these cookies pop!

  • My-Anh Doan 1 year ago

    Hi Lauren, I’m from France and we don’t use cup, tbsp or tsp for measurement. How do you measure 1 cup of butter? Do you fill the entire cup (pushing it downward so there’s no empty space left)?
    I did try your recipe with coconut flour but it didn’t work, it was to crumbly/sand-like so I couldn’t roll it into a ball + flatten it… I don’t know where I went wrong (probably the coconut flour) and I didn’t dare to had some butter to make it more smooth, but I will try again tomorrow (following exactly your recipe, no more testing :p) !!

    • Lauren Toyota 1 year ago

      that is how you would measure the butter IF you have an american measuring cup. Unless you can find it in stick form which often has a measurement on it. 8 oz is one cup! Also coconut flour is the prob as there is no gluten in it and therefore no binder. I find coconut flour problematic to bake with as a 1 to 1 sub! I would use regular flour if you aren’t gluten free

  • Katie Plummer 1 year ago

    Wow these are so good! I just devoured like 6 at one time. Super chocolatey! I added walnuts and froze a bunch of batter to make fresh cookies later. Hot for Food is LIFE. Thanks for teaching me how to cook forreal

  • Hyoko Y 1 year ago

    Can you sub coconut oil for the vegan butter?

  • e m 1 year ago

    These cookies are amazing! I love them!

    My cookies spread out a decent amount, more than I thought they would. Do you think it’s because I over-mixed them?

  • Shez shyhaki 4 weeks ago

    Lauren you are truly ABOVE THE LAW girl. These cookies are killer and good enough to sell!! I have made them for friends and coworkers and they’ve been asking for them non-stop! Thank you for making vegan food fun.

  • Audrey 3 weeks ago

    Oh boy they were so good and satisfying!

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