Vegan Double Chocolate Chip Cookies
These soft and gooey vegan double chocolate chip cookies mix up in 20 minutes, chill for 30 minutes, and bake in only 11 minutes for the ultimate chocolate cookie. Naturally dairy free, egg free, and nut free!
Free From: Nuts, Dairy, Eggs, Soy optional, Gluten Free optional
Why You’ll Love these Cookies
- The texture on these cookies is unreal. Soft and filled with melty chocolate and with that tiny sprinkle of salt on top to just take it to a whole new level.
- They are super easy to make! They come together in one bowl.
- No weird ingredients.
Ingredients
For the full list of ingredients, complete with recipe amounts, please see the recipe box below.
- Cocoa Powder: Most of the chocolate flavor comes from the cocoa powder that you use. Here, I suggest that you stick with a natural, unprocessed cocoa powder – something simple like Hershey’s cocoa powder. Using a Dutch double process resulted in flatter cookies.
- Chocolate: You also have chocolate chips that you add to this dough. I typically use Enjoy Life Chocolate Chunks in this recipe as the chunks turn into little chocolate pockets that are just the best. Mini chocolate chips tend to melt away into nothing in these cookies so I avoid those.
- Flour: Simple all purpose flour works best. See my notes below on how to make these gluten free!
Substitutions
- To make these gluten free, make sure that you use a high quality gluten free flour blend. I always bake with King Arthur Measure for Measure gluten free flour and get great results. You may need to add an additional few tablespoons of plant milk to the dough as gluten free flour is more absorbent that wheat flour.
- To make these soy free, make sure that you use a vegan butter that is made without soy. I like Earth Balance Soy Free sticks, or Miyoko’s which is dairy, soy, and palm oil free (but it does contain coconut and cashews so be careful!).
Variations
These are just the beginning of the double chocolate cookie flavors!
- Mocha: Add 1 teaspoon of your favorite instant coffee or espresso powder to the dough along with the other ingredients.
- Peppermint: Add a few drops to taste of peppermint oil to the dough along with the wet ingredients. This is to taste as peppermint is a strong flavor!
- Peanut butter: Replace 3 tablespoons of the vegan butter with your favorite peanut butter (or nut free butter). Bake as directed for ooey gooey peanut butter chocolate chip cookies.
Instructions
Make sure to check out the recipe card below for the full recipe and ingredient list.
These cookies are based on my favorite vegan chocolate chip cookies and are made in almost exactly the same method!
- In a large mixing bowl, combine the softened vegan butter along with the granulated and brown sugar. Mix until fluffy.
- Add the remaining wet ingredients: flaxseed egg, vanilla, and a spoon of plant milk.
- Now add in all the dry ingredients in one go: Cocoa powder, flour, baking soda, baking powder, salt, and the chocolate chips. Mix until the dough forms.
- CHILL THE DOUGH! It’s super important to not skip this step. Just let them be for a good hour.
- Shape the cookies into a heaping tablespoon cookie dough ball. Press a few extra chocolate chips on top and sprinkle with flaky sea salt if desired.
- Bake for 11 minutes for the perfect cookie.
- Let them cool and enjoy!
Top Cookie Tips
Let the cookies chill!
Chill time is essential to this recipe. Cocoa powder is a soft ingredient and you need the vegan butter to be soft in order to mix the dough together. The chill time in the fridge allows for the butter to firm back up so they don’t turn into puddles in the oven.
Bake one sheet of cookies at a time.
Don’t overcrowd the oven. That can prevent air from flowing properly and can result in unevenly baked cookies. One tray at a time is the way to go.
Top with flaky salt on top!
How to Store
Countertop: Store baked and cooled cookies in an airtight container on the countertop for up to a week.
Fridge: You can make the cookie dough and store in an airtight container in the fridge for up to 3 days in advance. After that, the dough starts to dry out.
Freezer: Freeze cookie dough balls in a single layer before moving to a freezer safe container. Frozen cookie dough balls can be stored up to 3 months. To bake after freezing, simply add an additional minute to baking time – no need to thaw! Store fully baked and cooled cookies in the freezer in a freezer safe container for up to 3 months as well. Allow them to thaw before serving after freezing.
Chocolate Recipes
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Equipment
- Measuring cups and spoons
- Mixing bowls and spoons
- Cookie scoop
- parchment paper
- Baking sheets
- Hand mixer or stand mixer
Ingredients
- 1/2 cup vegan butter softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 tablespoon flaxseeds
- 3 tablespoons hot water
- 1 teaspoon vanilla
- 1 1/4 cup all purpose flour see notes for gluten free adaptation
- 2/3 cup cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon milk optional
- 1 1/4 cup chocolate chips
Instructions
- Make the flax egg. In a small bowl, mix together the flax seeds and the hot water. Set aside for 5 minutes to gel.
- Mix the wet ingredients. In a large mixing bowl with a hand mixer or in a stand mixer with a paddle attachment, cream the vegan butter with the granulated and brown sugars until light and fluffy, about 2 minutes on medium speed. Add the flax egg and vanilla extract.
- Add the dry ingredients. Turn the mixer off and add into the same bowl the flour, cocoa powder, baking soda, baking powder, salt, and chocolate chips. Mix this on low speed until the dough forms.
- Chill the dough. Now for the most important step: Chilling the dough! It’s super important o let this dough chill for a minimum of one hour.
- Preheat the oven to 350°F/180°C making sure the oven rack is in the middle of the oven. Line three baking sheets with parchment paper or another non-stick surface. Set this aside.
- Shape. After the dough has chilled, use a one tablespoon scoop to make cookie dough balls. Place them 12 to a tray as they will spread a bit. Add any extra chocolate chips or flaky salt on top before baking.
- Bake. Bake each cookie tray for 11 to 12 minutes. Remove them from the oven and let them cool on the cookie tray for at least 10 minutes before placing them on a wire rack to cool completely.
- Cool and enjoy!
Notes
Nutrition
More Cookie Recipes
Vegan cookies for every occasion! From classic vegan chocolate chip cookies to sugar cookies perfect for the holidays, these cookies are easy to make and always super delicious.
