Vegan Chocolate Cookies & Video


(from 9 reviews)
49
Vegan Chocolate Cookies

A couple of days back I stumbled upon Vegetarian Times and I have been bookmarking their recipes like crazy. They have so many interesting baking and cooking recipes. I baked these cookies following their recipe but making some slight changes. The cookies turned out very good and got me a lot of compliments from everybody who tasted it including my son’s school principal and vice principal. For big-batch chocolate cookies, check-out the egg-free chocolate shortbread cookies.

This recipe is close to my heart for another reason too. My little one spoke a new word when he saw the cookies. He said he wanted it (kaavala in Telugu which means ‘want‘). It was so cute. He kept repeating it again and again. I don’t know how he picked up that word and now he is telling the same whenever he sees us eating something or when he wants something.

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Vegan Chocolate Cookies Recipe & Video

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Prep TimeCook TimeMakes
20 Mins14 Mins36 Cookies
AuthorCategoryMethod
CookiesBaking
Vegan Chocolate Cookies & Video
4.7 from 9 reviews
This vegan chocolate cookie recipe is a nice beginner recipe for those who want to start vegan baking. It’s pretty much simple, straight forward and has a very good taste and texture.
Ingredients:
  • 1 Cup Granulated Sugar
  • 3/4 Cup Vegan Margarine, Softened (I Used Earth Balance)
  • 2 Teaspoons Ener-g Egg Replacer
  • 1/4 Cup Lukewarm Water
  • 1 Teaspoon Vanilla Extract
  • 1 And 1/4 Cups All Purpose Flour
  • 1/2 Cup Unsweetened Cocoa Powder
  • 1/2 Teaspoon Baking Soda
  • 1/2 Teaspoon Baking Powder
  • 1/4 Teaspoon Salt
  • 1 Cup Chopped Walnuts
  • 1/2 Cup Raisins (Optional, See My Notes)
Procedure:
  1. Preheat the oven at 350F/180C for 15 minutes. Line baking sheet(s) with parchment paper. Blend together the egg replacer powder and warm water until it’s frothy; set aside.
  2. In a large bowl, cream together the sugar and margarine until light and fluffy (See My Notes).
  3. Add the blended egg replacer mixture and vanilla extract to the creamed sugar mixture; beat it well again.
  4. Sift together the dry ingredients directly into the bowl with the creamed mixture. Combine it well. The cookie dough will be very thick. You can use an electric beater to do the mixing.
  5. Fold in the walnuts and then the raisins, if using.
  6. Drop tablespoonful of dough onto the prepared baking sheet and flatten it slightly. Bake for about 12-14 minutes. Test bake about 2 cookies to see how it bakes and then you can decide how to proceed with the rest of the dough.
  7. Move the cookie sheet to wire cooling rack and leave it undisturbed for about 6-8 minutes. Then remove the cookies from the sheet and let it cool completely on the wire rack before storing it in an air tight container.
Taste:
  1. These vegan chocolate cookies had a very interesting texture. It was very light and crumbly within the first few hours of baking and then became quite soft. The original recipe used a cup of vegan white chocolate chips which I have substituted with chopped walnuts and I think that’s the reason we felt that the cookies needed some more sweetness after we tasted the test cookie and that’s when my husband suggested to add some raisins. So if you use the chocolate chips you can omit the raisins.
My Notes:
  1. The original recipe did not mention to blend together the egg replacer powder and water but I did it because I felt that the margarine and sugar did not cream as well as it should have. Maybe the margarine should have been even softer. When I creamed together the margarine and sugar it remained just like coarse crumbs, so that’s when I decided to add 1/4 cup liquid to get it going. So when you try this recipe at home, if you think that the butter/margarine and sugar creamed together very well then go ahead and follow the original recipe by adding the egg replacer powder directly without any water.
  2. 1 teaspoon of egg replacer is used in the original recipe but I chose to use 2 teaspoons because the Ener-G packet I have is not new. It’s almost a year and a half old which I store it in the freezer.
  3. This cookie dough is quite thick. Actually pretty thicker than any cookie dough I have made so far with exception to the vegan crinkle cookies.
  4. I have a super big cookie sheet so I was able to fit all the 34 cookies (36 minus 2 which I test baked first) in one single sheet. If you are using 2 sheets, you will have to rotate the pan and move the sheet in the top rack to the bottom and the vice-versa half way through baking to ensure even baking.
  5. As mentioned in the Taste section, I chose to use raisins because we felt the cookies were not sweet enough without the chocolate chips mentioned in the original recipe. So if you use chocolate chips, I think you might not need the raisins.
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Vegan Chocolate Cookies


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49 COMMENTS

  1. I am not sure what happened because I followed the recipe but they turned out a gooey mess that expanded over the entire cookie sheet, they did not even harden. What did I do wrong? Help…

    • Do you think you flattened the dough too much. That’s one of the reason why cookies would spread too much also adding too much fat is another reason.

  2. Hi, what can I use in place of the vegan butter? Oil? If so how much? Or can I use peanut butter instead? Can you help me with substitutes and the quantity please?

    • Hmm…probably 1/2 cup of oil instead of the vegan butter. I’m not sure how well peanut butter would work. Either way it has to be an experimentation I guess because I haven’t tried it.

  3. I followed every direction and I read your notes but you might wanna try using my advice because it turned out wonderfully I’ve never had cookies that taste this great EVER anyways instead of using the egg replecer the luke warm water I used applesauce in its place I had heard this on a movie i had watched and thought I’d try it and it works perfectly…I added the warm water because i was just following your instructions but with the applesauce already being runny you don’t need the water… But my cookies still turned out great… Thank you for your recipe

    • Thanks Kristin. Yes unsweetened applesauce is a very good egg substitute especially in muffins/cakes etc. When used in cookies you will get soft and chewy cookies instead of crispy ones. Other than that you should be fine using it. As you have figured it out already you don’t need to add water if using applesauce.

  4. i tried out these cookies came out to be cool but, the center part from bottom was spongy and outer part was crispy why did it happen?

    • I’m not able to guess the reason Ysh. If you see my notes, I too have mentioned that the cookies were crispy initially but began to soften later.

  5. Great recipe. I used gluten-free flour, doubled the baking powder and baking soda, and added 1/2 teaspoon of xanthan gum. I also used vegan chocolate chips instead of raisins. These will be wonderful for my friend’s wedding. My husband and kids couldn’t even tell they were vegan and gluten free!

  6. I love the recipe! However, all of my cookies crumbled to bits even with the generous waiting time for cooling. It was the first time I’ve used the Ener-g egg replacer instead of my flax “egg”. I think I would try it again and use the flax “egg” instead and see if the cookies hold together better. Otherwise, they are super tasty. Not too sweet and so yummy, especially when slightly warmed.

    • I don’t think it’s because of Ener-G, TamStar because I have used it in so many recipes. It’s my go to egg substitute for cookies, especially. There should be some other reason definitely. One is using too much fat. Did you increase the quantity of margarine by mistake?

  7. I made my first Vegan cookies in an attempt to become one and I must say it was fantastic, delicious! I love the notes you put, that helps a novice cook like me. I substituted the walnuts with Sunflower seeds as I had them and wanted to use them. Instead of raisins, I used prunes. Gosh, I am so delighted that I have a choice now. THANK YOU, for your website and for all the other recipes, will try them. Your notes are extremely helpful. By the way, I stored them in a cookie tin and they are still crisp and not too sweet, just the way I like it!

  8. Thank you for this recipe. I’ve literally just baked these. I used chopped almonds as I didn’t have any walnuts and added the raisins, which give extra chewiness. Absolutely amazing! Perfect texture. My 2 year old thinks they’re great!

  9. […] a lot of guff for this, but that stuff is disgusting. On a completely unrelated note, I once had vegan cookies cookies and those things were delicious. └ Tags: Date, […]

  10. Hi,

    Thanks for this recipe i adapted it and wanted to share – hope thats okay:

    Ingredients:

    1 cup brown granulated sugar
    1 cup powdered almonds
    1 and 1/4 cups all purpose flour (1/4 flour – use it after combining all the ings if the dough is very sticky)
    3/4 cups of margarine
    1/2 cup of cocoa powder
    2 tsp of meringue powder and 2 tbsps water
    2 tsps vanilla extract
    1 tsp of baking soda
    1/4 tsp salt

    Method:

    Preheat oven to 350. Line cookie sheets/baking trays with wax paper.

    1. In a small bowl mix 2 tsp of meringue powder and 2 tbsps of water. Set aside.

    2. In a large bowl put 3/4 cups of margarine and put in the microwave for only 30 seconds to soften it.

    3. Add sugar and cream together until smooth and light. Add meringue powder mixture and vanilla extract then mix well.

    4. In another bowl add together flour, cocoa powder, baking soda, salt and powdered almonds mix well.

    5. Add all the dry ingredients slowly into the wet mixture. Mix well.

    6. Take a small amount of batter form into a ball flatten and place on the cookie sheet.

    Bake for 12 mins.

    Notes:

    The margarine is softened in the microwave for only 30 seconds.
    Once the marg and sugar are creamed together the mixture should be very light.
    The finished batter is very smooth and light it isn’t sticky.
    After baking the cookies should be softer on top.

    Recipe is adapted from: https://www.egglesscooking.com/2011/11/28/vegan-chocolate-cookies/

    Oh by the way the adapted recipe cookies still arent very sweet but they are still very good.

  11. The cookies look very good.I have made a few types of cookies before,and I would like to try this one.Some of your cookies use almond milk.Can i use regular milk instead.

    Thank you,

    Vidya

  12. I’ve tried a lot of vegan cookie recipes before – some good, some not so good – but this one sounds great – will definitely try this. Thank you for sharing 🙂

  13. Looks Great Madhu. Very comforting cookies. I love eating cookies warm from the oven especially choco one as we feel the chocolate comfort.
    BTW, I was surprised to see another email id from you. Yes Potato flakes are available here – Veggit Aloo mash. I had twisted your almond bread recipe and added coconut to it to make coconut almond muffins. Enjoyed the bread and am planning the original pb version as well.

  14. loved your video presentation as it is helpful atleast to catch a glimpse of the batter looks.Certain recipes don’t carry out instructions as to how the batter looks before it goes into the over…watery,thick etc.
    I don’t get egg replacer it would help if you could post the substitutions with the recipe.
    Thanks for a lovely detailed collection of eggless baking .

    • Thank you Sheila. That was a very good suggestion to list the possible substitutions. I’ll try to include that in the future. I don’t do it now because I don’t know how that other substitute would work in a recipe without actually trying it. I too am just guessing when I suggest another substitute. In this case you could try flax seed powder (1 teaspoon whipped with 1/4 cup lukewarm water) and I think the cookies will be chewy than crispy.

    • You could try it with flax seed powder but the cookies might be soft and chewy instead of crispy. A teaspoon of flax seed powder blended with 1/4 cup of lukewarm water.

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