These soft-baked Vegan Chocolate Cookies are made healthier with no butter, oil, eggs, or refined sugar! They're easy to prepare, and delectably tasty with rich chocolate flavor. (Vegan, gluten-free, oil-free option.)
These soft-baked, delectable cookies will satisfy your chocolate craving in a healthier way! They're so rich and fudgy, but made with no butter, oil, eggs, or refined sugar. (And they're done in just 30 minutes!)
Now I'm not a baker by nature, so these took several attempts to get just right. But I'm absolutely thrilled with the results, and very excited to share them.
The texture is deliciously chewy, almost brownie-like. Plus you can add in the optional chocolate chips for a "double chocolate" version.
I truly hope you love these healthier vegan cookies as much as I do. Happy baking!
Ingredients for Vegan Chocolate Cookies
For this recipe you'll combine in a bowl then bake in the oven:
- Oat flour: You'll need one cup oat flour (lightly packed) for this recipe. Most of the time I use Bob's Red Mill. Be sure to find gluten-free if needed. (I'm guessing all-purpose flour could be substituted as well.)
- Cocoa powder: I use unsweetened cocoa powder. Or you can substitute cacao powder instead.
- Cornstarch: This helps give the cookies a soft, tender, slightly fluffy texture.
- Baking powder
- Baking soda
- Salt: I use fine grain salt.
- Almond butter: It's best to use smooth, runny almond butter for this recipe.
- Coconut sugar: This is an unrefined sugar with a slight caramel taste. But if you don't have it on hand, substitute an equal amount of brown sugar, cane sugar, or granulated sugar instead.
- Pure maple syrup
- Dairy-free milk: Any variety will work. I use homemade cashew milk.
- Pure vanilla extract: A small amount of almond extract is optional as well if you enjoy the flavor. (But be careful as the taste can quickly overpower!)
Customizing
Double chocolate cookies: Stir the optional vegan chocolate chips (or carob chips for caffeine-free) into the cookie dough before rolling into balls and baking. Or press some into the top of the dough after forming your cookies.
Chocolate peppermint cookies: For a seasonal twist, add a quarter teaspoon of peppermint extract and finely crushed candy canes. (You can also reserve some of the crushed candy canes for the top of the cookies right when they come out of the oven.)
Toppings: Top your cookies with anything else that sounds good. Add flaky sea salt, crushed nuts, or half-dip them in melted white chocolate after baking then garnish with sprinkles for an ultra-festive feel.
For oil-free: Simply prepare the recipe as is, without adding the optional chocolate chips.
Preparing Ahead
Chilling the dough: You can also prepare the cookie dough ahead of time. Then chill it in a sealed container in the refrigerator for up to 1-2 days before baking.
Storing
The cookies will be very soft when they come out of oven. So allow them to cool for 10-15 minutes on the baking sheet first, then carefully transfer and finish cooling on a wire rack.
Once fully cool, you can either store them in a sealed container on the countertop at room temperature or in your refrigerator. I find they keep for about 4-5 days. (Anything past that I'm not sure because they never last that long!)
Freezing note: In my experience, these cookies freeze great. I'd suggest keeping them in the freezer for up to 1-2 months, but use your best judgement.
For more inspiration, also browse all vegan dessert recipes.
Vegan Chocolate Cookies (Gluten-Free!)
Ingredients
For the wet ingredients:
- 1/3 cup coconut sugar
- 1/3 cup almond butter
- 2-3 Tbsp. pure maple syrup
- 3 Tbsp. dairy-free milk (more if needed)
- 1 tsp. pure vanilla extract
- 1/4 tsp. almond extract (optional)
For the dry ingredients:
- 1 cup oat flour
- 1/3 cup cocoa powder
- 1 tsp. cornstarch
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
Stir-in (optional):
- 1/4 cup vegan chocolate chips (or carob chips)
Instructions
- Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl, add all wet ingredients. Using a hand mixer, beat mixture together for 20-30 seconds until smooth and combined.
- In a separate bowl, add all dry ingredients. Stir to combine. Then with your beater still running, slowly add the dry ingredients to the wet ingredients. Mix until just combined. (Add a splash more milk if the dough is too dry, or a sprinkle of oat flour if it's overly sticky.)
- Stir in the optional vegan chocolate chips if using.
- Scoop out small portions of the dough (about 1.5 tablespoons each) and roll into a ball with your hands. (If the dough is a little sticky, lightly wet your hands to help prevent sticking.) Then slightly press down on the ball and place on lined cookie sheet. Repeat the process with the rest of the dough. (I usually get about 12 small/medium cookies.)
- Place in oven and bake for 10-12 minutes.
- Important: Remove from oven and allow cookies cool on the baking sheet for 10-15 minutes. (They'll be very soft when they come out of the oven, but firm up as they cool.) Then carefully transfer to a wire rack to finish cooling.
Notes
Nutrition Per Serving (Estimate)
Sodium content: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.
If you're enjoying this healthier vegan chocolate cookie recipe, also check out:
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Ciara says
Turned out great! Kids loved them- will definitely have to double the batch next time.
Kaitlin says
Yay! So glad you tried them at home and they were a success with the boys!
Jennifer says
Hi Kaitlin! I made these delicious little morsels today as part of my holiday baking. They are sooooo good! Your recipes are always easy to make, with simple, healthful ingredients. When treats like these are so easy to put together, it makes it so much simpler to add healthy options to your diet. Thank you for sharing so many amazing oil-free, gluten-free, vegan recipes!!
Kaitlin says
Yay! Thanks for giving them a try and letting me know they worked out for you, Jennifer! So thrilled to hear it. (My daughter and I made another batch while watching the snow fall this morning.) Wishing you a very Merry Christmas!