Last Updated on February 8, 2026
Looking for a homemade valentine’s treat? Why not make these Vegan Chocolate Sugar Cookies!
These cookies are easy to make, use simple ingredients, and are full of chocolatey goodness.
A cookie that is not just perfect for valentine’s day, but they are a great cookie for anytime of year.
Cut the cookies in any shape for any holiday!
Serve the cookies plain or frost the cookies with your favorite frosting or maybe just dust them with powdered sugar.
These chocolate sugar cookies still have the same texture as my Vegan Old Fashioned Sugar Cookies.
They are light and crisp with a slight chewy middle.
Want to try some of my many different sugar cookies?
Try my Vegan Brown Sugar Cookies, these cookies have a hint of caramel and toffee flavor.
Or my refreshing Vegan Lemon Sugar Cookies, these will brighten your day with a little bit of sunshine in each bite!
And then there is my latest sugar cookie creation, the Vegan Maple Sugar Cookies.
Ingredients for the cookies
- Flour – I used a all purpose flour in these cookies.
- Baking Powder and Baking Soda – Yes, both! This combo ensures that your cookies will rise properly and have the perfect texture. It maximizes the flavor and the rise of the cookies.
- Unsweetened Cocoa Powder – The cocoa powder adds a deep dark cocoa color along with a rich chocolate flavor.
- Oil – I used an avocado oil in these cookies to add moisture, which will give the cookies a tender texture.
- Salt – Salt enhances all the flavors of the ingredients in the cookies.
- Sugar – I used pure cane sugar in these cookies.
- Egg Substitute – I used a powdered egg substitute in these cookies.
- Pure Vanilla Extract – The vanilla extract adds just a hint of a vanilla flavor and helps to enhance all the other ingredients in these cookies.
Frosting ingredients for the cookies
- Frosting – I bought an organic vegan white frosting to frost the cookies.
- Freeze Dried Strawberries – I used crushed freeze dried strawberries to color and flavor the frosting. This can be replaced with freeze dried raspberries, blueberries, or any berry that you prefer.
How to make the Vegan Chocolate Sugar Cookies
Mix together in a small bowl the powdered egg substitute and set aside for about 5 minutes before adding to the mixer.
Set the free standing mixer to medium high speed, beat together the oil, sugar, vanilla, and the egg substitute until smooth.
Reduce the speed to low, add in the baking soda, baking powder, cocoa powder, and add in the flour about 1/2 cup at a time.
Once all the flour is added, blend everything until well combined.
Then cover the bowl and place into the refrigerator for 2 to 4 hours, or until firm.
After 2 to 4 hours, remove from the refrigerator and cut the dough in half.
Preheat the oven to 350° F.
Prepare two baking sheets with parchment paper and set aside.
Next, flour the counter top and the rolling pin, and place half the dough onto the floured counter top.
Then roll the dough to about 1/8th inch thick, cut out the cookies with a cookie cutter, I used a heart shaped cookie cutter.
Arrange the cookies onto the lined baking sheet, keeping the cookies about 1 inch apart.
Continue until the dough is gone.
Fill both baking sheets and place them into the oven.
Bake for 7 minutes, switch and rotate the baking sheets.
Then return to the oven for another 5 to 7 minutes.
Watch the cookies closely, baking times can vary.
Once the cookies are done, they should be firm to the touch, remove from the oven and leave them to cool on the baking sheets.
After the cookies have completely cooled, it is time to frost.
For the frosting I used a pre-made (store-bought) organic vegan white frosting for my cookies.
Remove about 1/2 of the container of frosting into a bowl.
Next crush the freeze dried strawberries into a powder with a coffee grinder, I like to have a few chunks of the strawberries for texture.
Pour the crushed freeze dried strawberries into the bowl of frosting and stir until well combined.
Continue by frosting the cookies and serve.
Vegan Chocolate Sugar Cookies
Ingredients
Equipment
Method
- Mix together in a small bowl the powdered egg substitute and set aside for about 5 minutes before adding to the mixer.
- Set the free standing mixer to medium high speed, beat together the oil, sugar, vanilla, and the egg substitute until smooth.
- Reduce the speed to low, add in the baking soda, baking powder, cocoa powder, and add in the flour about 1/2 cup at a time.
- Once all the flour is added, blend everything until well combined.
- Then cover the bowl and place into the refrigerator for 2 to 4 hours, or until firm.
- After 2 to 4 hours, remove from the refrigerator and cut the dough in half.
- Preheat the oven to 350° F.
- Prepare two baking sheets with parchment paper and set aside.
- Next, flour the counter top and the rolling pin, and place half the dough onto the floured counter top.
- Then roll the dough to about 1/8th inch thick, cut out the cookies with a cookie cutter, I used a heart shaped cookie cutter.
- Arrange the cookies onto the lined baking sheet, keeping the cookies about 1 inch apart.
- Continue until the dough is gone.
- Fill both baking sheets and place them into the oven.
- Bake for 7 minutes, switch and rotate the baking sheets.
- Then return to the oven for another 5 to 7 minutes.
- Watch the cookies closely, baking times can vary.
- Once the cookies are done, they should be firm to the touch, remove from the oven and leave them to cool on the baking sheets.
- After the cookies have completely cooled, it is time to frost.
- For the frosting I used a pre-made (store-bought) organic vegan white frosting for my cookies.
- Remove about 1/2 of the container of frosting into a bowl.
- Next crush the freeze dried strawberries into a powder with a coffee grinder, I like to have a few chunks of the strawberries for texture.
- Pour the crushed freeze dried strawberries into the bowl of frosting and stir until well combined.
- Continue by frosting the cookies and serve.
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