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Vegan Chocolate Chunk Cookies for two
5 from 15 votes

Vegan Chocolate Chunk Cookies for two

Vegan Chocolate Chunk Cookies for Two are small-batch, fudgy cookies made with simple pantry ingredients including canola oil, sugars, vanilla, and flour, studded with vegan chocolate chunks. The dough is a thick batter that bakes into soft-edged cookies with a chewy center. A sprinkle of sea salt on top balances sweetness and enhances chocolate flavor. These cookies offer a compact, rich treat ideal for when you want a small quantity of homemade cookies without excess.

Prep Time
10 mins
Cook Time
14 mins
Total Time
24 mins
Servings: 2 servings
Calories: 282 kcal
Course: Baked Goods
Cuisine: American

Ingredients

  • 1 tbsp canola oil or use organica safflower oil, organic
  • 1 1/2 tbsp powdered sugar fine
  • 2 tsp brown sugar or coconut sugar
  • 1 tsp maple syrup
  • 1 tsp orange juice
  • 1/4 tsp vanilla extract 3 to 4 drops
  • 1/4 tsp nutritional yeast optional - it adds a deeper saltier flavor
  • salt a good pinch
  • 2 1/2-3 tbsp unbleached white flour
  • baking soda about a 1/16th tsp, good pinch
  • 1 1/2 tbsp vegan chocolate chunks I use enjoy life brand, that uses cocoa butter, no palm oil, or chips
  • sea salt or maldon salt, for sprinkling

Instructions

    Cup of Yum
  1. Preheat the oven to 350 deg F / 180ºc.
  2. In a bowl, add the ingredients oil through salt. Mix well until well combined and you don't see big drops of oil floating around.
  3. Add 2.5 tbsp flour and sprinkle baking soda on the flour and mix well. Add a tsp flour at a time to make a thick batter mixture. Usually 3 Tbsp works out perfectly. Depending on the measurement of the wet ingredients, you might need a tsp less or more. The mixture should be thick batter, or stiff batter.
  4. Fold in the chocolate chunks. Drop mixture on parchment lined baking sheet and flatten slightly. Sprinkle salt on the cookie and press in.
  5. Bake at 350 deg F / 180ºc for 11 to 13 minutes till the edges just about start to turn golden. Tap the baking sheet and let it cool. The cookies will be soft right out of the oven, but will cool to be fudgy within 5-10 mins. Cool completely before storing.

Notes

  • Substitute liquids like orange juice, aquafaba, or non-dairy milk with maple syrup to adjust sweetness and texture.
  • If baking in a toaster oven, reduce temperature to 325 or 330°F to avoid overbaking.
  • Check batter consistency before baking; it should be thick but not overly oily to ensure correct cookie texture.

Nutrition Information

Calories 282kcal (14%) Carbohydrates 37g (12%) Protein 2g (4%) Fat 15g (23%) Saturated Fat 5g (25%) Sodium 1mg (0%) Fiber 1g (4%) Sugar 26g (52%) Vitamin C 1.7mg (2%) Calcium 33mg (3%) Iron 2.3mg (13%)

Nutrition Facts

Serving: 2 servings

Amount Per Serving

Calories 282

% Daily Value*

Calories 282kcal 14%
Carbohydrates 37g 12%
Protein 2g 4%
Fat 15g 23%
Saturated Fat 5g 25%
Sodium 1mg 0%
Fiber 1g 4%
Sugar 26g 52%
Vitamin C 1.7mg 2%
Calcium 33mg 3%
Iron 2.3mg 13%

* Percent Daily Values are based on a 2,000 calorie diet.