Vegan Chocolate Lava Cookies
Warm, fudgy, and hiding a molten dark chocolate center, these cookies deliver a full lava cake moment in handheld form — and they make 12, so there's plenty to share (or not). The dough comes together with melted vegan butter and chocolate chips as the base, which gives every bite an intensely rich, brownie-like depth that's hard to believe comes from a cookie. Flax eggs do the binding work here, thickening into a gel that holds the dough together beautifully without any eggs or dairy in sight. Each ball of chilled dough gets wrapped around a square of vegan dark chocolate before baking, so when you break one open warm from the oven, that center flows exactly the way it should. The key is pulling them out when the tops look just barely cracked and the centers still seem underdone — they firm up as they cool, but stay gloriously gooey inside while warm. A pinch of flaky sea salt on top is optional but genuinely transforms the whole thing, cutting through the sweetness and making the chocolate flavor pop. These are the kind of cookies that make people ask for the recipe before they've even finished the first one.
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Learn more →Ingredients
12 servings
For the cookie dough
- ½ cup vegan butter
- 1 cup vegan chocolate chips, divided
- ¾ cup organic cane sugar
- ¼ cup packed light brown sugar
- 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water, rested 5 minutes)
Chef's tipFor each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies. - 1 tsp vanilla extract
- 1 cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ tsp baking powder
- ¼ tsp salt
For the lava centers
- 12 squares (about 2 oz) vegan dark chocolate, broken into 12 pieces
For serving
- flaky sea salt, for finishing (optional)
Instructions
- 1
Stir together the ground flaxseed and 6 tbsp water in a small bowl and set aside for at least 5 minutes, until the mixture thickens to a gel.
- 2
Combine the vegan butter and 1/2 cup of the vegan chocolate chips in a medium saucepan over low heat, stirring frequently, until both are fully melted and the mixture is smooth. Remove from the heat and let cool for 5 minutes.
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