Vegan chocolate cookies in different flavors
Chocolate orange: Mix the zest of an orange with the other ingredients in the chocolate cookie dough.
Chocolate Peppermint: Add a fourth teaspoon of pure Peppermint Extract to the batter in addition to vanilla extract. These are perfect for Christmas.
Mocha cookies: Use brewed espresso instead of milk. Alternatively, mix half a teaspoon of instant coffee with the flour.
Vegan Nutella Cookies: Add a half cup of finely chopped roasted hazelnuts before rolling the dough into balls. Sprinkle Homemade Nutella over the finished cookies.
Chocolate Raspberry: After baking each cookie, press a teaspoon into the center and then fill it with raspberry jam.
Coconut Milk: Use Coconut milk. Add a few teaspoons of shredded Coconut and optionally an eighth teaspoon of Coconut Extract before baking.
Oatmeal Chocolate Chip Cookies: Use the flour of your choice.
Black Forest: Add a fourth cup of finely diced dried cherry pieces to the dry ingredients.
How to make cookies without butter
Many brands, like Earth Balance, Country Crock, and Trader Joe’s, offer plant-based butter.
I’m going to try peanut butter and almond butter next. Let me know if you decide to try any of these cookies first!
Ingredients for vegan chocolate cookies
You’ll need flour, cocoa, salt, baking powder, sugar, chocolate, non-dairy butter, vanilla extract, and pure vanilla.
No avocado, no eggs, or flax egg. And, of course, no dairy.
If you want to keep your cookies vegan, use dairy-free chocolate chips. These are available under various brand names, including Enjoy Life, Pascha (Costco), Simple Truth Organic, Kirkland Semi Sweet (Kroger), Ghirardelli Non-Dairy, and Nestle Allergen Free Morsels.
This recipe can be made with white all-purpose spelled or oat flour. Since I haven’t tried other flours, I can’t vouch for substitutes such as whole wheat or apricot flour. Try these Coconut Flour cookies if you like grain-free and paleo cookies.
Dark chocolate cookie recipe
Mix all dry ingredients in a large bowl. Be sure to break apart any salt or baking soda clumps.
Use a pastry blender or a fork to cut in the butter. Add the milk and vanilla extract. Continue to stir and break up the butter. It will eventually turn into cookie batter, and no additional milk is required.
You can use a cookie scoop or your hands to roll into balls. For chewier cookies, I cover the dough and refrigerate it until cold.
Preheat the oven to 325° Fahrenheit when ready to bake cookies. Bake cookie dough balls for 14 minutes on the center rack of your oven.
Tips for baking in grams
If you use a food weighing scale instead of cups, like me, then use 100 g flour, 20 g cocoa powder, and 100 grams of sugar. 60 g dairy-free butter, 30 grams of milk of your choice, 105 gram chocolate chips.
Don’t forget the baking soda and salt.
Try these Keto cookies for flourless.
1/4 cup cocoa powder
1/2 tsp baking soda
1/4 teaspoon salt
If desired, 1/2 cup of sugar can be unrefined.
Chocolate chips, 1/3 cup
1/4 cup Butter (such as Melt Vegan)
Milk of Choice 2 tbsp
1/2 tsp pure vanilla extract
If you prefer, you can also use the gram measurements listed above. Stir the dry ingredients in a large bowl. Add the butter (soft but not melted), the vanilla, and milk. It will appear dry if you stir it by hand rather than using a stand mixer. Continue to go and break up the butter. Add no more milk. The dough will eventually turn into cookies. Roll into balls. Cover and refrigerate cookies until cold. (Or overnight, if preferred). Preheat the oven to 325 F. Place cookies on a baking sheet lined with parchment paper and bake for 14 minutes. Allow them to cool down before handling. They will become firmer as they cool.