Vegan Dark Chocolate Chunk Cookies
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Soft, chewy, and loaded with dark chocolate chunks. These Vegan Dark Chocolate Chunk Cookies are so good you won’t even miss the butter!
If you love vegan cookies as much as I do, check out some of my other favorites like my Vegan Raspberry Chocolate Chip Cookies, Vegan Dark Chocolate Almond Cookies, or my Easy Vegan Gluten Free Peanut Butter Cookies.
Table of Contents
These are the best vegan cookies if you are looking for a classic chocolate chip cookie! Nostalgic, soft, chewy cookies with a crispy edge and big pieces of dark chocolate. These soft vegan chocolate chip cookies are a must bake!
Whether you are dairy free, vegan, or just looking for extra soft eggless chocolate chip cookies. These Vegan Dark Chocolate Chunk Cookies have it all! While I'm not vegan, I truly enjoy baking vegan cookies because they don't have eggs. Cookies without eggs can be more soft and chewy than cookies with eggs! Did I just blow your mind? Eggs are made up of egg which (which is mostly water) which can dry out baked goods. So, vegan cookies tend to be softer and last longer than cookies with eggs.
Why You'll Love This Recipe
Soft & Chewy: These are soft vegan chocolate chip cookies. Just like your favorite nostalgic chocolate chip, but vegan! These dairy free chocolate chip cookies will impress even those butter obsessed people (like me!).
Studded with Chocolate: I load this cookie with dark chocolate pieces so there’s chocolate in every bite! I use dark chocolate chunks in these dairy free chocolate chip cookies, but you could use chocolate chips too – same thing, just a preference, or whatever you have on hand will work.
Dairy Free: This recipe for Vegan Dark Chocolate Chunk Cookies is vegan, so that means it’s dairy free. I list what I use for vegan butter and milk, but if you have favorites in those categories, you can swap them out too!
Ingredients
- Vegan Butter: I'm using Miyoko's Organic Vegan Butter, but you can also use vegetable shortening. And if you are not vegan, feel free to use your favorite butter.
- Light Brown Sugar: I use my homemade light brown sugar, but store bought also works. Using all light brown sugar in this recipe really makes these cookies extra soft and chewy.
- Vanilla Extract: My favorite is Simply Organic.
- Coconut Milk: I'm using organic coconut milk in place of eggs. You can use almond or oat milk, but I find coconut milk is best as it's creamier and others can be watery.
- All Purpose Flour: My favorite is Cairnspring Mills.
- Baking Soda: I'm using baking soda because this cookie dough has an acid. For more info on leavening agents, read my post the Difference Between Baking Soda and Baking Powder.
- Salt: Make sure to use a fine sea salt.
- Dark Chocolate: I'm using organic dark chocolate bars here, which is what makes these cookies look so loaded with chocolate because of all the different chopped size pieces. But, you can also use dark chocolate chips too.
Tools Needed
- Scale: Always use a digital food scale for the best results.
- Stand Mixer: I use my stand mixer for ease, but you can also use a hand mixer if you prefer.
- Baking Sheets: You'll need two half sheet pans to bake the cookies.
- Parchment Paper: My favorite nontoxic parchment paper is Kana. I think cookies bake best with parchment paper.
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Step by Step Instructions
Step 1
Preheat the oven to 375°F. Line 2 baking sheets with parchment paper.
Step 2
In the bowl of a stand mixer fitted with the paddle attachment, add the vegan butter, light brown sugar, and vanilla extract. Mix on low until combined and there are no chunks of butter.
Add the coconut milk, flour, baking soda, and fine sea salt in that order. Mix on low until combined. Add the dark chocolate and mix to combine.
Step 3
Using your hands, from the dough into 12 balls and place on the prepared baking sheets. Flatten them slightly so they are about 2-inches in diameter.
Step 4
Bake for 14 to 16 minutes or until the edges and bottom are lightly golden brown. Bake for less if you like a really soft baked or doughy cookie. Allow to cool completely on the baking sheets. (Make sure to check the high altitude baking time in the notes at the bottom of the recipe if baking above sea level.)
Baker's Tips
- Make sure the vegan butter is soft. Just like traditional butter, it’s best if it’s left out of the counter to soften naturally at room temperature.
- If you want to use real butter, you can! Using real butter and real milk will give you a delicious eggless cookie.
- I use light brown sugar in this recipe. If you don’t have light brown sugar, you can make your own with my Homemade Light Brown Sugar recipe.
- I call for coconut milk in this recipe, but you can use almond milk or oat milk too. Whichever you prefer will work great!
- I reserve a small bit of chocolate chunks to add on top of the cookies after they are formed. This is optional, but will help them look loaded with chocolate! Read my article on How to Make Picture Perfect Cookies for a more detailed explanation of this tip.
- I use a cookie cutter to round these out after baking, so they are perfectly round. This tip works best immediately after the cookies come out of the oven so they’re still hot. Read my article on How to Make Picture Perfect Cookies for a more detailed explanation of this tip.
- Make sure to store these cookies in an airtight container so they retain their soft and chewy texture.
FAQ's
Yes, if you are not vegan and just want eggless cookies, you can replace the vegan butter with classic butter!
Yes! I have a simple adjustment to make this recipe gluten free in the Notes at the bottom of the recipe. I also link my preferred gluten free flour blend.
Yes, all my recipes have one simple adjustment for baking at high altitude (which is above 5,000 feet!). Check the Notes at the bottom of the recipe if you are a high altitude baker, like me!
Of course, other additions to this cookie that would be delicious would be nuts like almonds, walnuts, pecans, or cashews. You could also add in dried fruit like cranberries or blueberries.
Craving More?
Vegan Dark Chocolate Chunk Cookies
Ingredients
- 113 grams vegan butter
- 170 grams light brown sugar (packed)
- 1 teaspoon vanilla extract
- ¼ cup coconut milk
- 255 grams all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 212 grams dark chocolate bars (chopped)
Instructions
- Preheat the oven to 375°F. Line 2 baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, add the vegan butter, light brown sugar, and vanilla extract. Mix on low until combined and there are no chunks of butter.
- Add the coconut milk, flour, baking soda, and fine sea salt in that order. Mix on low until combined. Add the dark chocolate and mix to combine.
- Using your hands, from the dough into 12 balls and place on the prepared baking sheets. Flatten them slightly so they are about 2-inches in diameter.
- Bake for 14 to 16 minutes or until the edges and bottom are lightly golden brown. Bake for less if you like a really soft baked or doughy cookie. Allow to cool completely on the baking sheets.
- Store in an airtight container for up to 7 days.
Notes
Nutrition
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