Vegan Triple Chocolate Cookies
Indulge your sweet tooth with these Vegan Triple Chocolate Cookies, a decadent treat perfect for chocolate lovers! Featuring rich cocoa powder, melted vegan semisweet chocolate, and a mix of semisweet and white chocolate chips, these cookies deliver bold, layered chocolate flavor in every bite. Made entirely with plant-based ingredients, including vegan butter and your favorite unsweetened plant-based milk, these cookies are soft, chewy, and irresistibly delicious. With a quick 15-minute prep time and 12-minute bake time, this recipe is perfect for satisfying your cravings or impressing guests with a cruelty-free dessert. Pair them with a cold glass of almond or soy milk for the ultimate vegan indulgence, and enjoy a treat that’s as comforting as it is crowd-pleasing!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 cups Unsweetened cocoa powder
- 1 teaspoon Baking soda
- 0.25 teaspoons Salt
- 0.5 cups Vegan butter
- 0.75 cups Brown sugar
- 0.25 cups Granulated sugar
- 0.25 cups Unsweetened plant-based milk (such as almond or soy milk)
- 1 teaspoons Vanilla extract
- 0.25 cups Vegan semisweet chocolate, melted
- 0.75 cups Vegan semisweet chocolate chips
- 0.5 cups Vegan white chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the vegan butter, brown sugar, and granulated sugar until light and fluffy using a hand or stand mixer.
Add the plant-based milk, vanilla extract, and melted vegan semisweet chocolate to the sugar-butter mixture. Mix until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Fold in the vegan semisweet chocolate chips and vegan white chocolate chips using a spatula.
Scoop out approximately 2 tablespoons of dough per cookie and place them on the prepared baking sheets, spacing about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers still look slightly soft.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Serve and enjoy your vegan triple chocolate cookies with a cold glass of plant-based milk!
Nutrition Facts
Calories |
4160 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.1 g | 273% | |
| Saturated Fat | 129.8 g | 649% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2690 mg | 117% | |
| Total Carbohydrate | 570.5 g | 207% | |
| Dietary Fiber | 63.9 g | 228% | |
| Total Sugars | 322.8 g | ||
| Protein | 62.7 g | 125% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 553 mg | 43% | |
| Iron | 38.1 mg | 212% | |
| Potassium | 3114 mg | 66% | |
*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.
