Image of Chunky Chocolate Vegan Cookies

Chunky Chocolate Vegan Cookies

By MunchPost

Average rating: 5.0 • Rated by 2 users

Servings: 12 Cookies

Total time: 40 min

Preparation time: 40 min

Cooking method: Baking

Difficulty: Intermediate

These chunky chocolate cookies are soft yet still keep that chewy goodness and remain fresh for multiple days



Good Quality Vegan Butter • 120 g
Brown Sugar (not light or soft) • 150 g
White Granulated Sugar • 100 g
Sea Salt • 1 tsp
Non-Dairy Milk • 60 ml
Vanilla Extract • 1 tsp
Baking Soda • 0.5 tsp
Vegan Chocolate • 120 g
White Flour • 250-280 g


Cookie Dough


Weigh out the butter, then add to a saucepan on a low heat to melt slowly, stir so it doesn't catch


Once the butter has melted add in both sugars as well as the sea salt and give it a good stir


Add in vanilla extract and non-dairy milk and continue to mix, once it looks similar to caramel take it off the heat


In a medium to large mixing bowl weigh the flour, add in the baking soda and mix well


Create a well in the middle of the flour and pour in the sugary buttery mixture


Start to stir with a wooden spoon to incorporate it together but not too much


When it starts to come together start to fold the dough into itself instead of 'mixing'


Depending on the consistency you may need to add more flour. You want the dough to be like Play-Doh, so if you were to push your finger in the dough it would stay there and your fingers would just be greasy and not covered in dough.


Snap or cut up the vegan chocolate into chunks and place it evenly in the dough


Slap the bowl a bit to knock out any air


Cover the bowl and place in the freezer for 30 minutes or fridge for 50 minutes

Baking The Cookies


Pre-heat your oven to 180c and line a baking sheet with parchment paper


Take your dough out of the freezer and spoon out and shape 12 even cookie dough balls


Evenly distribute 6 of them on a baking tray and place the others back in the fridge


Bake the cookies for 12-15 minutes until they have a bit of colour. Do not open your oven midway through baking as that will lead to very flat crisp cookies


Sprinkle with sea salt and let cool


Repeat with the other 6 cookie dough balls


When they are just cool enough to handle, transfer to an airtight container to keep them soft and fresh

Cuisine: Other Categories: Cookies , Desserts , Snacks

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