Description
Vegan chocolate sugar cookies are rich, fudgy, soft, and chewy! These chocolate holiday cookies are rolled in granulated sugar for a crispy, crackly, sparkly crust. The center is moist, gooey, and tender. The no chill chocolate cookie dough is quick, easy, and made with one bowl. They’re dairy-free, eggless, and gluten-free friendly. Enjoy this dessert for Christmas, cookie boxes, holiday parties, and more!
Ingredients
Scale
- 1/2 cup vegan butter, slightly softened (112g)
- 3/4 cup granulated sugar (144g)
- 1/4 cup light brown sugar, packed (53g)
- 1/4 cup non-dairy milk
- 2 tsp vanilla extract
- 1 and 1/2 cups all-purpose flour (gluten-free if needed) (204g), sifted
- 1/2 cup cocoa powder, not dutch-processed**, sifted
- 1 tsp baking soda
- 1/2 tsp salt
- 1/3 cup granulated sugar, for rolling
Instructions
- Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper.
- Add the vegan butter, sugar, and brown sugar to a large bowl. Using a handheld electric mixer or stand mixer, cream the butter and sugar together until light and fluffy (about 1-2 minutes). Add non-dairy milk and vanilla extract, then cream together once more until combined.
- Add the flour, cocoa powder, baking soda, and salt to the bowl. I highly recommend sifting the flour and cocoa powder to remove any clumps. Stir together until evenly combined.
- Scoop the chocolate cookie dough into balls.
- Add granulated sugar to a bowl. Roll each ball of cookie dough in the granulated sugar, coating the entire surface. Transfer to the baking sheet.
- Bake cookies for 10-12 minutes on the middle rack in the oven. For soft and chewy cookies, remove them from the oven while they still appear slightly underbaked. Slam the baking sheet against the countertop 2-3 times. The cookies will continue to cook, de-puff, and firm up while cooling on the baking sheet. Enjoy!
Notes
- How to measure flour: Do not scoop and pack flour into the measuring cup. Instead, gently spoon the flour into a measuring cup and scrape off any excess with a flat object (like the back of a knife). For the most accurate measurements, I recommend weighing the flour using a food scale.
- How to store cookies: Store cookies inside a sealer container at room temperature and enjoy within 3-5 days.
- How to freeze chocolate sugar cookie dough: Place the balls of chocolate cookie dough (before rolling in sugar) inside a ziplock bag. Squeeze out as much air from the bag as possible before sealing. Store in the freezer and use within 3 months. Let thaw to room temperature, then roll in sugar and bake as instructed.
- How to freeze chocolate sugar cookies: Place the baked chocolate cookies inside a sealed ziplock bag. Store in the freezer and enjoy within 3 months. Let them thaw to room temperature before enjoying.
Nutrition
- Serving Size: 1 cookie
- Calories: 134
- Sugar: 16g
- Fat: 6g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 1g
