Fudgy Chip Vegan Cookies


One of our sweetest reviewers, Nicole of Another One Bites the Crust, dove into the cookie recipes from the new cookbook Sweet Utopia: Simply Stunning Vegan Desserts and came across this fudgy chip vegan cookies. I think her words say it all:

I sat in awe staring at each page, contemplating which recipes to bake today.  I flipped over to the cookie section and I was struck by two side-by-side cookie recipes, Chocolate Chippers and Fudgy Chip Cookies … The Chocolate Chippers, in particular, reminded me of the cookies my grandma used to make when I was younger.  Soft, chewy, and very sweet … The Fudgy Chip Cookies live up to their name! These chocolate-packed treats are indeed fudgy and incredibly rich.  They are the perfect cookie to dip into your favorite non-dairy milk.

Sweet Utopia - Vegan Desserts

You can read Nicole’s full review of Sweet Utopia in our book reviews, but just in case you need more than words. how about a recipe for those Fudgy Chip Cookies to try out for yourself!

Vegan Fudgy Chocolate Chip Cookies

Special Diet Notes: Fudgy Chip Vegan Cookies

By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally nut-free, peanut-free, optionally soy-free, vegan, plant-based, and vegetarian.

Fudgy Chip Vegan Cookies
Prep time
Cook time
Total time
Recipe from Sweet Utopia by Sharon Valencik. Reprinted with permissions from the publisher. These incredibly indulgent, chocolaty cookies are best served warm and chewy, soon after they come out of the oven. Don’t let them sit around for long!
Serves: 30 cookies
  • 2-1⁄4 cups all-purpose flour
  • 1⁄2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 11⁄2 cups granulated sugar
  • 1 cup dairy-free margarine, slightly softened but not at room temperature (Earth Balance has two soy-free options)
  • 1⁄2 cup dairy-free milk alternative
  • 2 teaspoons vanilla extract
  • 1 cup dairy-free chocolate chips
  • 2⁄3 cup chopped nuts of choice (optional)*
  1. Preheat the oven to 350ºF and oil 3 baking sheets.
  2. Sift the flour, cocoa powder, and baking powder into a bowl.
  3. In a separate large bowl, combine the sugar and vegan butter substitute and beat with a wooden spoon until creamy. Beat in the soymilk and vanilla extract. Add the flour mixture and stir to combine. Stir in the chocolate chips and optional nuts.
  4. If the dough is very soft, refrigerate it for about 20 minutes. Form the dough into 11⁄2-inch balls using wet hands and arrange them on the prepared baking sheets about 2 inches apart. Press down lightly on each ball so the top is flattened.
  5. Bake for 14 to 15 minutes. They will not look as “done” as other cookies, as they will not be firm or dry. Make sure you do not overbake them or they will be hard, not chewy. Cool on racks. Store in a sealed container.
Can be Nut-Free

About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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