Vegan Chocolate Cookies Recipe
These vegan chocolate cookies are soft, fudgy double chocolate chocolate chip cookies made with a simple cake mix shortcut, so you can skip the complicated measuring and still get bakery-style results. This easy vegan chocolate cookie recipe comes together in under 30 minutes and is perfect for beginner bakers who want rich, decadent cookies without the stress.
Equipment
- 1 stand mixer optional but helpful
Ingredients
For the flax eggs:
- 2 Tbsp ground flaxseed
- 5 Tbsp water
For the cookies:
- ½ cup vegan butter 1 stick
- ½ cup organic granulated sugar
- 15.25 oz vegan-friendly chocolate cake mix We use Duncan Hines.
- 1 tsp vanilla extract
- ¾ cup all-purpose flour
- 1 cup vegan-friendly chocolate chips
Instructions
- Preheat the oven to 350F
- Then, whisk the flaxseed and water with a fork in a small bowl. Set aside to thicken.
- To your stand mixer (or a large bowl with a hand mixer), cream together the vegan butter and sugar.
- Add the flax egg and vanilla and mix until combined
- Then, add the flour and cake mix and mix again until combined.
- Finally, gently fold in the vegan chocolate chips.
- Use a cookie scoop (or two spoons!) to pick up about 1 ½ Tbsp cookie dough at a time. Roll it into a ball and flatten slightly (optional, for aesthetics) and place on an ungreased cookie sheet about 1-2 inches apart. This recipe makes about 3 dozen (33-36) cookies!
- Bake for 9-12 minutes at 350F. The time can vary based on your oven, so check the first batch early!
- Then, remove and let cool for 15-20 minutes. The cookies will look gooey and slightly underdone when you pull them out of the oven but will firm up as they cool!
Video
Notes
Store baked cookies in an airtight container on the counter for up to 3-4 days. If you want them to last up to a week, store them in the fridge. Just make sure you bring them back to room temp before serving!
You can freeze baked cookies or cookie dough for up to 1 month. To cook cookie dough from frozen, just add 1-2 minutes to the cooking time!
The cookies will look soft when you first pull them out. And you won’t be able to pick them up with a spatula right away, but that’s okay. That’s what gives you that brownie-cookie texture! Let them cool completely before judging.
Nutrition
Serving: 1cookieCalories: 109kcalCarbohydrates: 17gProtein: 1gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gSodium: 118mgPotassium: 47mgFiber: 1gSugar: 10gVitamin A: 120IUVitamin C: 0.002mgCalcium: 26mgIron: 1mg
Tried this recipe?Let us know how it was!