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Vegan Double Chocolate Cookie Recipe

Indulge yourself in the world of chocolate with these amazingly soft and chewy Vegan Double Chocolate Cookies. 

  • Total Time: 40 to 45 minutes
  • Yield: 9 portions 1x


  • 195g All-Purpose Flour
  • 37g Dutch-Processed Cocoa Powder
  • ½+1/4 tsp Baking Powder
  • 1/8 tsp + a pinch Salt
  • 22ml Soy Milk
  • 112g Vegan Butter
  • 67g Brown Sugar
  • 60g Castor Sugar
  • 1/2tsp Vanilla Essence
  • 60g Vegan Dark Chocolate
  • Extra Vegan dark chocolate to place on top of the cookie


  1. Preheat the oven to 180C (OTG mode: upper rod + lower rod + fan). Line a baking tray with butter paper or a silicone mat. 
  2. In a bowl, cream vegan butter and sugars until it’s pale and fluffy.
  3. Add in soy milk and vanilla essence.
  4. Now, sieve in the dry ingredients, that is, flour, Dutch-processed cocoa powder, baking powder, and salt, and give it a mix
  5. Next, fold in the vegan dark chocolates. Mix to form a dough.
  6. Make balls from the dough weighing 60g each and place them on a lined baking tray.
  7. Flatten it out a bit and put some chopped dark vegan chocolate on top.
  8. Keep them in the freezer for about 12-15 minutes.
  9. Bake them at 180C (OTG mode: upper rod + lower rod + fan) for about 12-15 minutes.
  • Author: Chef Mansi Jain
  • Prep Time: 15 minutes
  • Freezing Time: 12 to 15 minutes
  • Cook Time: 12 to 15 minutes