Vegan Double Chocolate Cookies

Vegan Double Chocolate Cookies

Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.

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  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 10 people

Can be made with these products:


  • 110g vegan butter
  • 100g white sugar
  • 100g brown sugar
  • 1 tbsp soya milk or almond milk
  • 1 tsp vanilla extract 
  • 125g plain flour
  • 55g unsweetened cocoa powder
  • 1 tsp bicarbonate of soda
  • 1/4 tsp salt
  • 100g vegan dark chocolate (chopped into chunks)


  • Preheat oven to 180°C, Fan assisted 160°C, Gas mark 4.
  • Add the brown sugar, white sugar and vegan butter to your Kenwood Chef mixing bowl and mix together with the K-beater on a medium speed adding in the vanilla extract.
  • Separately sift the flour and cocoa powder into a mixing bowl and mix in the bicarbonate of soda and salt.
  • Add the wet and dry ingredients together, mixing gently until you have a crumbly texture. Then pour in the soya milk and continue to mix until you get a thick cookie dough.
  • Fold the chocolate chunks to your mix and roll into small balls. Place these evenly on parchment lined baking trays leaving space for the cookies to spread out.
  • Remove from the oven after 10 minutes and cool. The middle of the cookies will be soft but will harden.

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