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Vegan Chocolate Cookies are stacked five cookie high with a turquoise wrapping string tied in a bow on top. Walnuts showing through the chocolate.
5 from 2 votes

Vegan Chocolate Cookies

Vegan Chocolate Cookies are big and chewy and a wonderful variety of ingredients go into them.
Course Dessert
Cuisine Cookies
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 36 cookies
Calories 113kcal
Author Ginny McMeans


  • ½ cup vegan butter softened
  • ½ cup sugar organic
  • ½ cup brown sugar firmly packed
  • 1 egg replacer - prepared per your package instructions
  • 1-¼ cup all-purpose flour
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 2 tablespoons instant coffee crystals
  • 2 tablespoons boiling water to mix with the instant coffee
  • 12 ounces chocolate chips divided 4 ounces and 8 ounces
  • 1 cup walnuts chopped


  • Mix the egg replacer according to your directions and set aside.
  • In a double boiler melt 4 ounces (½ cup) of the chocolate chips.
  • Cool to room temperature.
  • While this is cooling - mix the instant coffee and boiling water in a small bowl.
  • In a medium bowl mix the flour, baking soda and salt. Set aside.
  • In a large bowl add the butter and the sugars. Beat on medium speed until creamy.
  • Add the coffee mixture and mix well.
  • Add the egg replacer mixture and the cooled melted chocolate.
  • Add the flour mixture to this large bowl of all the wet ingredients. Mix well.
  • Stir in the remaining 8 ounces of chocolate chips and the walnuts.
  • Drop by heaping teaspoons full onto an ungreased baking sheet. Spacing about 2" apart.
  • Bake at 350° for 10 to 12 minutes.
  • Allow to sit 2 to 3 minutes until removing them to a rack to cool completely.


Serving: 3cookies | Calories: 113kcal | Carbohydrates: 13g | Protein: 1g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 83mg | Potassium: 28mg | Sugar: 11g | Vitamin A: 140IU | Vitamin C: 0.1mg | Calcium: 17mg | Iron: 0.3mg