Vegan Chocolate Cookies

Many of the ingredients used here are staples of the vegan pantry: Coconut oil adds body, and tapioca flour and xanthan gum mimic the thickening[ qualities of eggs.]

3 dozen cookies
  • 3/4 cup all-purpose flour
  • 1/2 cup pastry flour
  • 3 tablespoons tapioca flour
  • 1/2 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1/2 teaspoon fine salt
  • 1/2 teaspoon xanthan gum
  • 1 1/2 cups vegan sugar or organic unbleached cane sugar
  • 1/2 cup applesauce
  • 1/2 cup raw organic coconut oil, melted
  • 3 tablespoons grapeseed oil
  • 1/2 teaspoon apple cider vinegar
  • 1 cup vegan chocolate chips
  • Preheat the oven to 375 degrees F. Line three baking pans with parchment paper and set aside.

  • Whisk the flours, cocoa powder, baking powder, salt and xanthan gum together in a medium bowl.

  • Put the sugar, applesauce, coconut oil, grapeseed oil and vinegar in a large bowl and beat with an electric mixer on low speed until combined, about 1 minute. Add the flour mixture to the bowl with the wet ingredients, alternating with 1/3 cup water, until fully combined. Fold in the chocolate chips.

  • Spoon heaping tablespoons (or a small scoop) of the dough onto the baking sheets, 1 inch to 1 1/2 inches apart. Bake the cookies in two batches, two sheets at a time, until the cookies are set and beginning to crack on the top, 16 to 18 minutes. Rotate the sheets halfway through for even baking.

  • Remove from the oven and let the cookies cool on the sheets for 2 minutes, and then remove to a rack and cool completely. Bake the remaining cookies on the third pan following the above directions.

  • Vegan Cinnamon and Pecan Cookies:

  • Make the Vegan Chocolate Cookies, adding 1 1/2 teaspoons ground cinnamon to the flour mixture, and folding in 1 cup chopped pecans. Bake as directed.

  • Vegan Chocolate Peanut Butter Cookies:

  • Make the Vegan Chocolate Cookies, adding 1/3 cup natural peanut butter to the wet ingredients, and increasing the water to 2/3 cup. Substitute in 3/4 cup chopped roasted unsalted peanuts in place of the chocolate chips in the recipe.

  • Vegan Rocky Road Chocolate Whoopie Pie Cookies:

  • Make the Vegan Chocolate Cookies. Reduce the vegan chocolate chips to 3/4 cup and fold in 3/4 cup chopped raw almonds. When cool place 3 mini vegan marshmallows on each of 18 overturned cookies, and broil 1 minute. Top each with another cookie to make sandwiches.

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    This recipe is featured in:

    Ultimate Baking Guide