Who doesn’t love cookies? Even better - double chocolate with white chocolate chunks! These almost taste like brownies to me. Pair them with a glass of soy milk and you are FOR SURE going to be having a good time.

This recipe is really easy and doesn’t require much time which I love. A quick dessert idea to bring to your next dinner or potluck. I think they would be a hit! I also think a side of dairy-free ice cream will go really well with them. YUM!


Makes: 12-14 cookies (depending on how big or small you make them)

What you’ll need:

3/4 cup vegan butter (I used earth balance)
3/4 cup brown sugar
1/4 cup cane sugar
1/4 cup almond milk (plus 1 to 2 tablespoons more if needed)
2 tsp vanilla extract
1 1/2 cups all purpose flour
3/4 cup cocoa powder
1 tsp baking soda
1 tsp baking powder
1/4 tsp sea salt
1/4 cup vegan chocolate chips
1/3 of a vegan white chocolate bar (I used iChoc - you can also use white chocolate chips that happen to be vegan)



  1. Preheat oven to 350F.

  2. In a large bowl, add your vegan butter and sugars. Using a fork, press down on the butter and try to mix it as best as you can. Then use a hand mixer to cream them together. Add the almond milk and vanilla extract and mix with a spatula or spoon.

  3. In a separate bowl, whisk together the all purpose flour, cocoa powder, baking soda, baking powder, and sea salt.

  4. Add the dry ingredients to the wet a little bit at a time and mix together well. I used a whisk and when the dough got really thick I used a spatula. If the dough is too thick to work with, add some more almond milk. You want it to be fairly thick though so that it has that brownie consistency.

  5. If using the chocolate bar, chop it up into small squares/chunks. Add this to the batter along with your other chocolate chips and mix together.

  6. Roll the batter up into small balls and place on a parchment lined baking sheet. You can make your balls as small or big as you’d like, but keep in mind that you need to give them enough space on the baking sheet so they can spread out when they bake. I did mine in two batches.

  7. Bake for 11-12 minutes. Let sit on your pan for about 5 minutes to firm up, and then using a spatula - move them over to a cooling rack for at least 15-20 minutes. Then they are good to go. Enjoy!

Amanda TraceyComment