vegan chocolate cookies

Deliciously chunky vegan Harry Potter Christmas cookies - (almost) like Mrs Weasley used to make them!

This recipe is one of my favourites from childhood and also the first cookie recipe I ever tested out by myself. It originates from a recipe I found in the cover of my Harry Potter tapes and was named 'Mrs Weasley's Christmas cookies'. I've veganised the recipe since to still enjoy these delicious and addictive chocolate cookies nowadays.

Vegan Harry Potter Christmas Cookies

tbsp ground flaxseeds

water

shredded chocolate

ground hazelnuts (I get mine in bulk from Buywholefoodsonline)

self-raising flour

tsp baking powder

coconut sugar

soft vegan butter

Tbsp raw cacao powder

Combine 3 Tbsp flaxseed with 5 Tbsp water in a small bowl and set aside in the meantime.

Use the time to shred your chocolate (unless you&#8217;re using ready-made sprinkles) and combine it with the flour, baking powder, ground hazelnuts and cacao powder.

In a separate bowl whisk the soft vegan butter with the coconut sugar and flax &#8220;egg&#8221;, then gently pour this wet mix into the dry ingredients and combine.

Use 2 teaspoons to portion the cookies onto a non-stick baking parchment, leaving at least 1-1.5 inches in between the cookies as they can drastically expand during the baking process.

Don&#8217;t worry about the shape of the cookies too much, they will mostly flatten out during the baking time, but if you want to ensure you get neat cookies, simply roll each cookie dough portion in your hand to neaten it.

Bake in the middle of your oven for 12-15 minutes, then remove from the oven and let them cool down completely before removing them from the parchment.

Enjoy &amp; share with friends and family!

The best fudgy &amp; chewy vegan cookies filled with double the chocolate!

Vegan Double Chocolate Chip Cookies

(156 grams) all-purpose flour

(25 grams) cocoa powder (natural NOT dutch processed)

tsp (3 grams) baking soda

tsp (1.5 grams) salt

(113 grams) vegan butter

Tbsp (75 grams) dark brown sugar (*must be dark)

Tbsp (78 grams) cane sugar

flax egg (1 Tbsp/8 grams ground flaxseed mixed with 3 Tbsp water)

tsp (5 grams) vanilla bean paste/extract

chocolate chips

Before making the dough, make the flax egg...

Before making the dough, make the flax egg by mixing together the ground flaxseed and water and set aside.

Next, sift together the dry ingredients including the...

Next, sift together the dry ingredients including the flour, cocoa powder, baking soda, and salt in a medium mixing bowl and set aside.

Add the room temperature vegan butter, white sugar,...

Add the room temperature vegan butter, white sugar, and brown sugar to a separate mixing bowl. Then, use an electric mixer to cream the butter and sugar together until fluffy (about 1-2 minutes).

Next, add in the flax egg and vanilla...

Next, add in the flax egg and vanilla bean paste and mix together for about 20-30 seconds.

Then, add in the bowl of sifted dry...

Then, add in the bowl of sifted dry ingredients and mix everything together until a thick cookie dough forms.

Add about 6 Tbsp of the chocolate chips...

Add about 6 Tbsp of the chocolate chips to the cookie dough and gently fold in with a spatula to evenly distribute throughout the dough. Set aside the additional 2 Tbsp of chocolate chips for later.

Then, cover the bowl of cookie dough with...

Then, cover the bowl of cookie dough with plastic wrap and add to the fridge to chill for 30 minutes- 1 hour. The dough can also be refrigerated up to 24 hours.

About 10 minutes before removing the dough from...

About 10 minutes before removing the dough from the fridge preheat the oven to 350F and line a baking tray with parchment paper.

Then, use a cookie scoop to scoop out...

Then, use a cookie scoop to scoop out 12 evenly sized cookies (about 40-45 grams per cookie) and place on the baking sheet. Top each cookie dough ball with an additional 2-3 chocolate chips. Make sure to space the cookies at least 2 inch apart on the tray and do not flatten them as they will spread while baking. All of the cookies will not fit on one baking sheet, so I recommend baking 6 cookies at a time on one tray vs. putting two trays in the oven at the same time.

Bake for 11-13 minutes until bottoms are lightly...

Bake for 11-13 minutes until bottoms are lightly browned and the cookies are cooked through but have slightly soft centers. The cookies will continue baking after they are removed from the oven so the centers should still be soft, but not glossy or raw, when they are removed from the oven.

Remove the cookie tray from the oven and...

Remove the cookie tray from the oven and immediately tap the tray on the counter to produce a more “wrinkly” cookie and help deflate the cookies. For round cookies, use a round cookie cutter (or large mug in my case!) that is slightly larger than the cookie and swirl the cookies around inside to form them into a round cookie. This step will only work if you do it while the cookies are still warm.

Ultimate Vegan Chocolate Cookies - Fudgy, brownie-like, chewy with soft centers and best of all made in 1 bowl. They are sure to satisfy all your chocolate cravings!

Ultimate Vegan Chocolate Cookies

vegan butter, melted

sugar

vanilla extract

flaxseeds

soy milk

all purpose flour

dutch-processed cocoa powder

baking soda

salt

vegan chocolate chips

Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.

Melt the vegan butter, then add to a large bowl with the sugar and mix well with a large spoon. Now stir in the vanilla, flaxseeds and soy milk until well combined.

Over the bowl with the wet ingredients, sift in the flour, cocoa powder, baking soda and salt. Stir to combine. The dough will be quite thick, so you can use your hands if needed. Now fold in the chocolate chips, leaving some to place on top of the cookies for decoration if you want. Again, you may need to use your hands to really get the chocolate chips incorporated.

Scoop about 2 tablespoons of the dough at a time, roll into a ball, then flatten a bit on the baking sheet. They will spread out more as they bake. Decorate with a few more chocolate chips on top, if desired.

Bake for about 10 minutes. They will seem too soft, but will firm up as they cool. Let them cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

Ooey gooey vegan double chocolate chip cookies that taste like a brownie in cookie form! Stress-free baking and easy to make gluten free, these are the best vegan Christmas cookies!

organic flour flour

natural cocoa powder

tsp baking soda

tsp sea salt

espresso powder (optional, but highly recommended)

vegan butter or coconut oil, room temperature*

applesauce, room temperature

granulated sugar

brown sugar

dairy free milk, if needed for mixing batter

Prep: 

Preheat the oven to 350F and line a baking sheet with parchment paper.

Whisk together the dry ingredients. 

In a medium bowl, whisk together the flour, cocoa powder, baking soda, sea salt, and optional espresso powder.

Make the cookie dough: 

In a large bowl, use a hand mixer to cream together the vegan butter, granulated sugar, and brown sugar until fluffy, about 2-3 minutes. Then add in the applesauce, and mix again until incorporated. Add in the flour mixture, and use a rubber spatula to gently fold the dry into the wet, being careful to stop mixing just before the dry is completely mixed. in

Add in the chocolate chips: 

Fold in chocolate chips and/or chocolate chunks, and use a tablespoon or two of dairy free milk here as needed to fold in the chips until they&#8217;re evenly distributed in the dough.

Chill the dough

if your dough is too sticky or it&#8217;s a super hot day, you can chill the dough in the refrigerator for 10 minutes.

Bake the cookies: 

 Scoop about 1 1/2 tbsp of dough and roll it into a ball. Place it onto the baking sheet and repeat for the remaining dough, spacing the cookies about 2 inches apart. Bake the cookies for 11-13 minutes (I bake mine for exactly 12 minutes), then remove from the oven.

Optional pan-banging method: 

Once the cookies have fully baked, remove the pan from the oven and tap the pan onto the countertop a few times (I do about 2-3 times) to create a brownie crinkle.

Allow the cookies to set: 

Let the cookies cool on the baking sheet for 10 minutes. You can add additional chocolate chips if you&#8217;d like on top. 

Storage

store any leftover cookies in an airtight container and in the fridge for up to 5 days or in the freezer for up to 3 months.

I noticed your recipe calls for baking soda... Anyway, I followed this recipe pretty closely and they were quite dry. Nothing gooey about them :( They crumbled after cooling. No almond milk? Maybe that would have helped. Next time I may add a couple tablespoons to see and give the recipe another try.

I had to stop myself &amp; my husband from eating all the batter!!! Gee wizz,  fav vegan cookie recipe ever!! Thank you for sharing

Definitely satisfied my cookie / brownie craving all at once. Delicious! I didn't add the espresso powder because I'm caffeine-free... when I make these again I may use a little more vanilla.

Hi, I haven't ever really tried any vegan baking because I'm not vegan myself but as I have a lot of vegan friends I thought I should cater for them as well! 

It was a very easy batter to work with, the fact they don't spread is a small thing, I just flattened them a little before they went in the oven. 

They smell and taste amazing though! And I challenge anyone to tell me they're vegan lol.

Hi Brit, it's Anna! Just made these for my family (and soon for Lauren...) and I've gotten rave reviews! Thank you for the recipe :-)

Made these today. Had to sub a few ingredients cause some things are hard to find where I live. Subbed half a banana for the applesauce plus a shot of espresso instead of powder. Also subbed about half of the coconut oil with tahini. Also brown sugar instead of coconut sugar. Despite all these adjustments I made they look a lot like the ones you made.
And they turned out yummy, almost like brownie cookies. I think this recipe can be really versatile...thinking of subbing white choc chips, or adding some nuts 
Thanks for the recipe, Britt! Where I am atm we're under lockdown again so I'll be looking into making some more of your recipes. Thinking a good banana bread or something with pumpkin...any recs?

Hii... I used the Gluten Free 1 to 1 Baking Flour from Bob’s Red Mill, and every else kept the same, and my cookies turned out very dry :( ... They didn’t flatten, so I tried to do it with the fork and started to fall apart!

Any advice?? It was the four? Or should I try to add more apple sauce/coconut oil next time???...

Just whipped these up, so easy. I used homemade applesauce because that's all i had and it still came out good. I baked then for the full 12 minutes and i had to put them in the fridge. They were delicious and not too sweet. The first batch was a bit too soft for my liking (baked for 10 mins) so i left them in a bit longer the second time and it was perfect.

Awesome recipe!!! I can't wait to make them!!! 😄 I was wondering if they'd still taste as good if I used a sugar free option like Stevia or granulated Monkfruit? If not, that's perfectly fine, just wondering 😁

These cookies are so perfect! They don’t spread too much, making for a lovely thick gooey cookie! I would eat these everyday if I could!

These are simply amazing! I made several adding marshmallows then our friends turned them into ice cream sandwiches! Incredible! Thank you for this recipe, if I could give 10 stars, I would.

These Hot Cocoa Cookies are stuffed with a double dose of chocolate and fluffy marshmallows. They&#39;re the perfect cookies to share with loved ones this holiday season! Vegan, Gluten-Free option.

Vegan Hot Cocoa Cookies

flaxseed

vegan butter (softened to room temperature)

cane sugar

cocoa powder

cornstarch

chocolate bar or chocolate chips (divided)

Prep: Preheat the oven to 350F and grease or line a baking sheet with parchment paper. Combine the ground flax with the water in a small bowl and mix well; let sit for 5 minutes, to thicken.

Cream the Butter: Add the butter, brown sugar, and cane sugar to a large bowl and use a hand mixer (or bowl of a stand mixer) to cream them together until smooth, 2 to 3 minutes. Add the thickened flax seed and vanilla to the butter mixture. Mix again until combined.

Make the Dough: Add the flour to the mixing bowl and sift the cocoa powder on top to prevent clumps. Add in cornstarch, baking soda, and salt to the bowl and mix well with a spatula. Add 1/2 cup of the chopped chocolate to the bowl and fold into the dough.

Roll: Divide the dough into 12 equal balls, roughly 3 tablespoons each. Place each cookie dough ball 2” apart on the baking sheet, then top with the remaining 1/4 cup (~40 g) of chocolate, pressing it into the top of the ball slightly so it sticks. Do not flatten the cookies on the baking sheet as they will spread when they cook.

Bake: Bake for 7 minutes, until the cookies have spread and are puffy. Remove the cookies from the oven and quickly press in 3-4 mini marshmallows per cookie; it’s ok if they flatten slightly as you decorate. Return the cookies to the oven and bake for an additional 2 minutes, to set the marshmallows.

Cool: Remove the cookies from the oven and let sit on the baking sheet for 10 to 15 minutes, to allow them to set. Use a spatula to transfer the cookies to a wire rack and let them cool completely (or enjoy warm!)

Serve &amp; Store: Let the chocolate fully cool and solidify before storing. Store cookies in an airtight container at room temperature for up to 4 days, or in the freezer for up to one month.

Rich and chewy chocolate chips cookie recipe made with just 6 ingredients and 1 bowl!

Healthier Double Chocolate Chip Cookies

flour

cocoa powder *

brown sugar ((or sub with coconut or white sugar))

+ 1 Tbsp solid coconut oil ((room temperature))

plant milk, we

tsp salt

tsp vanilla extract ((optional))

Add sugar in a blender or a food processor and pulse for 1-2 minutes or until a powder is formed.

Add the powdered sugar alongside the coconut oil to a bowl and whisk for about 3-4 minutes or until light and fluffy. Make sure to not over-mix it, because the coconut oil will start to melt too much, which is not ideal.

Add milk and vanilla extract and continue whisking.

Sift the flour, cacao powder, salt, and baking powder into the wet ingredients.

Next, mix everything together. It may seem a bit dry at first, but as you continue a cookie dough will form. Finally, add chocolate chips and mix one last time.

Place the cookie dough in the fridge for about 30 minutes so it can firm up.  After 30 minutes, if the dough is too soft, let it sit for another 15-20 minutes in the fridge. If it&#39;s too hard to form, let it soften at room temperature for about 10-15 minutes.

Pre-heat oven to 180C (356F). Place a piece of parchment paper on a flat baking dish.

Scoop about 2 Tbsp of the dough and form it into a ball. Place on the baking dish and repeat with the rest of the batter. Make sure to leave at least 1 inch of space between each cookie ball to allow spreading.

Bake for 12 minutes. Let them cool for at least 15 minutes before serving.

Save the cookie in a covered jar/container in a dry space for up to 4 days.

These fudgy-but-fat-free cookies have three chocolate enhancers: cinnamon, prunes, and balsamic vinegar. You probably won’t be able to detect any of them in the finished product, but they lend the cookies a deeper, more chocolaty taste.

Fat-Free Balsamic Fudge Cookies

cinnamon (optional)

cocoa powder ((not Dutch-process))

prune puree (see note)

soy yogurt

balsamic vinegar (see note

Vanilla sugar

Preheat oven to 350 F. Cover two baking sheets with parchment paper or a silicone baking mat.

Mix the flour, soda, cinnamon, and salt together and set aside.

In a medium-sized mixing bowl, mix the prune puree with the sugar and cocoa and stir to combine. Add the soy yogurt, vanilla extract, and balsamic and stir until mixed. Finally, add the flour mixture and stir just until it’s combined—don’t over-mix.

Using a cookie scoop or tablespoon, drop tablespoons of the dough onto the baking sheets about 1 1/2-inches apart. Using the back of a spoon, flatten each cookie slightly and sprinkle with vanilla sugar. Place them in the oven. Bake for about 9 to 11 minutes—be careful not to burn the bottoms!

Remove from the oven and lift the parchment paper or silicone mats onto cooling racks. Allow to cool completely. These taste best cold and somehow even better the next day. Makes about 2 dozen cookies.

Just made the cookies. My kids could hardly wait for them to cool. All of them loved them. Thanks for a great and easy recipe.

Top 7 vegan chocolate cookies recipes from across the web

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Vegan Harry Potter Christmas Cookie...

Vegan Double Chocolate Chip Cookies

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Fat-Free Balsamic Fudge Cookies

Top 7 vegan chocolate cookies recipes from across the web

The most viewed vegan chocolate cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Harry Potter Christmas Cookie...

Vegan Double Chocolate Chip Cookies

Ultimate Vegan Chocolate Cookies

Vegan Double Chocolate Chip Cookies

Vegan Hot Cocoa Cookies

Healthier Double Chocolate Chip Coo...

Fat-Free Balsamic Fudge Cookies

The most viewed vegan chocolate cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine