April 13, 2021

Easy Vegan Recipes

Eat Vegan – Eat Well

The Ultimate Vegan Chocolate Cookies

5 min read

These decadent vegan chocolate cookies are studded with crunchy pecans and rich chocolate chips! Easy to make and perfect for dunking in a big glass of almond milk.

Overhead View of Vegan Chocolate Cookies and Glass of Almond Milk on a Baking Sheet

I realized over the holidays that I don’t have nearly enough cookie recipes on this site. That’s really no good, because I love baking cookies. And cookies are a great go-to dessert when you just feel like baking but not necessarily getting all fancy and making a chocolate layer cake, for example.

So I set out to make some more cookies, but alas, I didn’t get them posted before the year-end and wouldn’t you know it, nobody wants to eat cookies in early January! January is a big salad month, I’m told.

But we’re nearing the month’s end, and I spotted a couple of girl scouts selling cookies in my neighborhood, which tells me cookies are becoming safe territory once again.

Well good! I’ve been craving something sweet.

Vegan Cookies

Hand Breaking a Vegan Chocolate Cookie in Half Over a Baking Sheet

Cookies aren’t that tough to veganize. It’s all about making some simple ingredient substitutions.

Butter → Vegan butter. Look for brands like Miyoko’s or Earth Balance.

Milk → Non dairy milk. Just about any variety works! (For future reference. Milk isn’t actually an ingredient in these cookies.)

EggsSo many options! I used vegan yogurt here, because it’s acidic, which means it’ll also react with the baking soda we’re using for leavening.

Chocolate chips → Vegan chocolate chips. Enjoy Life brand is my go-to.

Sugar → Surprise! Not all sugar is vegan. Stick to organic sugar to keep your recipes vegan.

How to Make Vegan Chocolate Cookies

Vegan Chocolate Cookies on a Baking Sheet with a Glass of Almond Milk and Straws in the Background

Make sure your butter is brought up to room temperature before getting started. Ideally this means getting it out of the fridge a couple of hours in advance, but you can, in emergencies, microwave the butter in 10 second increments with the microwave on the defrost setting. This isn’t ideal, as some of it will melt, but it’ll do in a pinch!

Now place that butter into a large mixing bowl with some brown sugar and beat them together with an electric mixer at high-speed. Once the mixture is relatively creamy, add some vegan yogurt and vanilla extract, then beat the mixture again.

Collage Showing Steps 1 and 2 For Making Vegan Chocolate Cookies: Beat Butter and Sugar, and Add Yogurt and Vanilla

Next you can start adding flour. Do this in increments of about 1/2 cup at a time, and beat each addition in all the way before adding the next. The dough will start to get pretty thick — just do your best to mix it up and scrape down the sides of the bowl every so often.

Your third flour addition will be the last, but hold on before you start beating it. You’re going to sprinkle cocoa powder, cinnamon (optional but delicious), baking soda and salt over the flour. Now you can beat everything together.

Now it’s time to switch to a large spoon and stir in the oats. Once the oats have been added you can fold in some chocolate chips and pecans.

Collage Showing Steps 3-6 for Making Vegan Chocolate Cookies: Add Dry Ingredients in 3 Increments, then Stir in Oats, Chocolate Chips and Pecans

Scoop the dough out and transfer it to a parchment paper-lined baking  sheet. I like to scoop about 2 1/2 tablespoons per cookie, but you can use a bit more or less, depending on your preferred cookie size.

Pop those baking sheets into the oven and bake the cookies for 10 to 12 minutes. Baking them for less time will give you softer cookies, while a longer bake time will give you firmer, crispier cookies.

Place the baking sheets onto cooling racks. If you’re into salty chocolate you can sprinkle the tops with some coarse sea salt at this time. Let the cookies cool until they’re fully set before removing them from the baking sheets.

Hand Grabbing a Vegan Chocolate Cookie from a Baking Sheet

Grab a glass of almond milk and get dunking!

Vegan Chocolate Cookie Tips & FAQ

  • Can these cookies be made gluten-free? I’m afraid I haven’t tested any gluten-free versions of the recipe, so I’m really not sure.
  • What is vegan butter and where can I find it? Vegan butter is basically dairy-free margarine. You can usually find it near the regular butter in your grocery store’s refrigerator. Look for brands like Earth Balance and Miyoko’s.
  • Why does the brown sugar need to be organic? Most granulated sugar in the United States is processed using animal bone char. Organic sugar is processed differently, so it’s considered vegan.
  • Storage and shelf life: These cookies will keep for about 2 weeks stored at room temperature in a sealed container or plastic bag.
  • Not into pecans? Leave them out or substitute a different nut. Walnuts would be delicious!

Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!

Overhead View of Vegan Chocolate Cookies and Glass of Almond Milk on a Baking Sheet

The Ultimate Vegan Chocolate Cookies

These decadent vegan chocolate cookies are studded with crunchy pecans and rich chocolate chips! Easy to make and perfect for dunking in a big glass of almond milk.

Prep Time 15 minutes

Cook Time 12 minutes

Total Time 27 minutes

Servings 36 cookies

Calories 131 kcal

Author Alissa Saenz


  • 1 cup vegan butter, brought to room temperature
  • 1 cup organic brown sugar
  • 1/3 cup unflavored and unsweetened vegan yogurt
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3/4 cup rolled oats
  • 9 ounces vegan chocolate chips
  • 1 cup roughly chopped pecans
  • Coarse sea salt, for topping (optional)


  1. Preheat the oven to 350°F and line a couple of baking sheets with parchment paper.

  2. Use an electric mixer to beat the butter and brown sugar together in a large mixing bowl for about 1 minute, until creamy.

  3. Add the yogurt and vanilla, and beat the mixture again just until blended.

  4. Begin adding the flour, about 1/2 cup at a time, beating in each addition before adding the next. When you get to the final addition, sprinkle the cocoa, baking soda, cinnamon, and salt over the flour before beating it in.

  5. Use a large spoon to stir the oats in. The dough will be thick — use your hands to work the oats in if needed.

  6. Fold in the chocolate chips and pecans.

  7. Scoop out 2 to 3 tablespoon-sized dollops of dough and arrange them on the baking sheet, leaving about an inch and a half between each dollop.

  8. Bake the cookies for 10 to 12 minutes.

  9. Remove the baking sheets from the oven and transfer them to a cooling rack.

  10. Optionally, sprinkle the tops of the cookies with coarse sea salt.

  11. Allow the cookies to cool before removing them from the baking sheets.

Nutrition Facts

The Ultimate Vegan Chocolate Cookies

Amount Per Serving (1 cookie)

Calories 131 Calories from Fat 70

% Daily Value*

Fat 7.8g12%

Saturated Fat 2.9g15%

Sodium 124mg5%

Potassium 47mg1%

Carbohydrates 15.2g5%

Fiber 0.8g3%

Sugar 8.2g9%

Protein 1.7g3%

Calcium 13mg1%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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