These soft-baked, fudgy Vegan Chocolate Cookies are made healthier with no butter, eggs, added oil, or refined sugar! They're easy to make, chewy like a brownie, and packed with rich chocolate flavor. (Vegan, gluten-free, refined oil-free.)
These soft-baked cookies are so rich and fudgy! They have a deliciously chewy, almost brownie-like texture.
And best of all, they're made with no butter, eggs, added oil, or refined sugar, so you can satisfy your chocolate cravings in a healthier way.
Add the optional mini chocolate chips for a double chocolate version if you wish. 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. I encourage you to weigh both flours with a kitchen scale if you can, because they can vary a lot by volume. (You'll find my precise gram measurements in the "metric" tab in the recipe card.) Also ensure your oat flour is certified gluten-free if needed.
- Almond flour: I use superfine, blanched almond flour.
- Cocoa powder: I use Dutch-processed unsweetened cocoa powder which results in a darker, fudgier cookie. 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, drippy almond butter for this recipe so it easily whisks into the mixture.
- 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
Customizing
Double chocolate cookies: Stir the optional vegan chocolate chips (or carob chips) into the cookie dough before rolling into balls and baking. Or press some into the top of the dough after forming your cookies. Mini chocolate chips work best, but regular are fine too.
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 a festive feel.
For oil-free: The recipe is free of refined oils. So if you're adding the optional chocolate chips, make sure they're made without added oil.
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 24 hours before baking.
Storing
The cookies will be very soft when they come out of the oven. Allow them to cool for 15 minutes on the baking sheet first, then carefully transfer and finish cooling on a wire rack. Once fully cool, store them in a sealed container at room temperature for 2 days, or in the refrigerator for 4-5 days.
Freezing: These cookies freeze great for 2-3 months. To thaw, I place them in the fridge overnight.
For more inspiration, also browse all vegan dessert recipes.
Vegan Chocolate Cookies (Gluten-Free!)
Ingredients
Wet ingredients:
- 1/3 cup coconut sugar
- 1/3 cup almond butter (drippy)
- 2 Tbsp. pure maple syrup
- 1/4 cup dairy-free milk
- 1 tsp. pure vanilla extract
Dry ingredients:
- 1 cup oat flour* (GF if needed)
- 1/4 cup almond flour
- 1/3 cup cocoa powder (Dutch-processed)
- 1 Tbsp. cornstarch
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. fine grain salt
Stir-in (optional):
- 1/4 cup vegan chocolate chips
Instructions
- Wet ingredients: In a large mixing bowl, add all wet ingredients. Whisk until smooth and combined.
- Dry ingredients: In a separate bowl, add all dry ingredients. (Sift in your cocoa powder if it's clumpy.) Then stir the dry ingredients together.
- Combine & rest: Add the dry ingredients to the wet. Stir with a spatula until a dough forms. It'll be thick and slightly sticky. (Eventually I just use my hands to mix and help form a ball.) Then add the chocolate chips, if using, and mix again. Set aside on the counter to let the dough rest for about 10 minutes while you preheat your oven.
- Oven: Preheat oven to 350°F (176°C). Line a baking sheet with parchment paper.
- Form cookies: When the oven is almost preheated, begin scooping out small portions of the dough. (I use a small #40, 2 Tbsp. cookie scoop with thumb-lever press for even portions.) Then roll the dough into balls with your hands. (If the dough is sticky, lightly wet your hands.) Slightly press down on the balls and place on the lined cookie sheet. Press in more chocolate chips on the tops if you wish. (I get 16 small cookies using my 2 Tbsp. cookie scoop, tightly packed with dough.)
- Bake: Place in oven and bake for 10-12 minutes.
- Cool: Remove from oven and allow the cookies to cool on the baking sheet for 15 minutes. (This step is important because they'll be very soft when they come out of the oven, but firm up as they cool.) Then 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:
- Vegan Oatmeal Raisin Cookies
- Chocolate Banana Popsicle
- Avocado Chocolate Mousse
- Brownie Baked Oatmeal
- Chocolate Oat Balls
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Maytha E Smith says
I almost wish I'd never found this recipe. I'm obsessed. To keep from eating them all at once, I form the cookies, freeze them, and put them in a zip lock bag. Then I cook a few at a time. Soooo good!
Kaitlin says
Hello, Maytha! Haha, I think that's one of the best compliments a cookie recipe could receive. Thanks for the smile. And I love your freezer strategy... cookies on demand, but only a few at a time. That's awesome. Thank you for coming back to share this very thoughtful & helpful feedback with your freezer stash method! I truly appreciate it and hope you continue to enjoy them.
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! Thrilled to hear they worked out for your holiday baking, Jennifer! I appreciate your kind words as always. (My daughter and I made another batch of these while watching the snow fall this morning.) Wishing you a Merry Christmas!