These vegan crispy chocolate cookies are the most simple and the easiest dessert one can ever make. If you’re making cookies for the first time, this recipe is a good start for your cookies baking adventure ?. The ingredients are simple and no special techniques or kitchen tools are required. You don’t even need to chill the dough before baking the cookies. You’ll need to wait for the cookies to cool after baking though ?.
Ready in less than 30 minutes, these cookies are crispy on the edges, but soft and a bit chewy in the middle. Just perfect for satisfying your craving for a quick dessert.
Vegan crispy chocolate cookies ingredients
- flour – I used all purpose flour;
- vegan butter – melt the butter in a bain-marie before using it;
- light brown sugar – better to use for cookie as it makes them a little bit chewie; just keep in mind that, by using only brown sugar, the cookies won’t spread in the oven;
- ground flaxseed – needed as an egg replacement, to bind the dough;
- vegan chocolate – either use chocolate chips or chocolate bars and chop them into small chunks;
- baking soda – to keep the cookies soft;
- salt – to enhance the cookies’ sweetness; if you’re using salted butter, then there’s no need to add salt;
- vanilla extract – for a nice flavor.
How to make vegan crispy chocolate cookies
First melt the vegan butter in a bain-marie, then combine it very well with the brown sugar. Butter can get burned quite easily, that’s why I prefer melting it in a bain-marie. The sugar doesn’t need to melt completely, but, if the crystals are big, they won’t melt in the oven due to the short baking time. You might want to leave butter and sugar aside while cutting the chocolate bar.
Mix in the ground flaxseed and vanilla extract. Then add flour, baking soda and salt (if needed) and whisk together until all ingredients are well combined in a thick dough. You might need to use your hands. Fold in the chocolate chunks (leave some to place on top of the cookies for decoration if you want).
Using a tablespoon, make equally sized dough balls and place them in a baking trey lined with parchment paper. Since this dough dough doesn’t spread when heated in the oven, you’ll need to press the balls with a spoon or the palms of your hands to flatten them.
Place the cookies into the preheated oven at 180° C and bake for 11 to 13 minutes.
Remove the cookies from the oven and allow them to cool for 30 minutes on a cooling rack before serving.
Tips for making chocolate cookies
The cookie dough should be soft and mushy, not too dry, nor too wet. You should be able to easily make the dough balls. If it’s too wet, add 1 tablespoon of flour. And, if it’s too dry, add 1 tablespoon melted butter.
Make equally sized dough balls so that the cookies will cook evenly and at the same time.
Don’t be tempted to bake the cookies for longer because they’re too soft. They’re supposed to be soft when they’re hot. They firm up as they cool.
How to store the cookies
These cookies can stay fresh lightly covered at room temperature for up to 1 week. Also, you can keep the dough in the fridge for a few days before baking. And if you want to keep it for longer, you can make cookie dough balls and freeze them for about 3 months.
If you like cookies, you might want to check my pumpkin coconut cookies recipe.
If you try this vegan crispy chocolate cookies recipe, please let me know. Leave a comment below and don’t forget to snap a photo and tag #choose_tasty on Instagram ?.
Vegan Crispy Chocolate Cookies
- 130 g vegan butter melted
- 80 g light brown sugar
- 1 tsp vanilla extract
- 1 tbsp ground flaxseed
- 180 g all purpose flour
- 1 tsp baking soda
- ¼ tsp salt*
- 100 g vegan chocolate or chocolate chips
- In a medium bowl, mix very well melted vegan butter and brown sugar; whisk together for 2-3 minutes;
- Add vanilla extract and ground flaxseeds and combine well;
- Add flour, baking soda and salt; stir until they're all combined; use hands if necessary;
- Fold in the chocolate (chips or chunks from a chocolate bar); you can save some for decoration;
- Preheat the oven at 180° C;
- Use a tablespoon to make equally sized cookie dough; place them in a baking trey lined with parchment paper; press the dough balls with the palm of your hands to flatten them; put some chocolate chunks / chips on top if you wish so;
- Place the trey in the oven and bake for 11-13 minutes;
- Remove the trey from the oven and allow cookies to cool for 30 minutes before serving.
- If you’re using salted vegan butter, there’s no need to add salt into the dough.
- This dough doesn’t spread into the oven; therefore, you need to flatten the dough balls before baking them.
- Don’t overcook the cookies; they’re supposed to be soft when they’re hot; they firm up as they’re cooling.
- Also, the cooking time might be different (not all ovens bake the same); the cookies are done when they’re a bit firm on the edges.