Dairy-Free Triple Chocolate Cookies
Indulge your chocolate cravings with these Dairy-Free Triple Chocolate Cookies—a rich, decadent treat that’s perfect for vegan diets and anyone avoiding dairy. Each bite is bursting with flavor from three kinds of chocolate: creamy dairy-free chocolate chips, bold chopped dark chocolate, and rich cocoa powder. The cookies boast a soft, fudgy center and slightly crisp edges, making them utterly irresistible. Made with simple pantry staples like all-purpose flour, vegan butter, and egg replacer, this recipe is quick to prepare, with just 15 minutes of prep time and a 10-minute bake. Perfect for snacks, dessert tables, or gifting, these plant-based cookies are easy to make, dairy-free, and truly unforgettable. Store leftovers for up to five days—if they last that long!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 cup Unsweetened cocoa powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 0.5 cup Dairy-free vegan butter
- 0.75 cup Brown sugar
- 0.25 cup Granulated sugar
- 2 tablespoons equivalent Egg replacer (prepared as directed)
- 1.5 teaspoons Vanilla extract
- 0.75 cup Dairy-free chocolate chips
- 0.5 cup Dairy-free dark chocolate, chopped
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Set aside.
In a large mixing bowl, use a hand mixer or stand mixer to cream together the dairy-free vegan butter, brown sugar, and granulated sugar until smooth and creamy, about 2-3 minutes.
Add the prepared egg replacer and vanilla extract to the butter-sugar mixture. Mix until fully combined.
Gradually add the dry ingredients to the wet ingredients, stirring just until a dough forms. Do not overmix.
Fold in the dairy-free chocolate chips and chopped dairy-free dark chocolate until evenly distributed in the dough.
Scoop the dough into 1.5-tablespoon portions and roll into balls. Place the dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
Bake the cookies in the preheated oven for 9-11 minutes, or until the edges are set but the centers still look slightly soft.
Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy your dairy-free triple chocolate cookies! Store any leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
3933 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.6 g | 252% | |
| Saturated Fat | 88.0 g | 440% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3362 mg | 146% | |
| Total Carbohydrate | 543.7 g | 198% | |
| Dietary Fiber | 69.2 g | 247% | |
| Total Sugars | 288.7 g | ||
| Protein | 60.3 g | 121% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 336 mg | 26% | |
| Iron | 54.7 mg | 304% | |
| Potassium | 3441 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
