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Rich and chocolatey Vegan Double Chocolate Cookies are irresistible. Cocoa powder and chocolate chips or chunks come together to make a decadent chocolate vegan cookie that’s ooey, gooey and melty. These plant based cookies have a lovely, brownie-like texture, are egg-free, dairy-free and can be made gluten-free.
Cookies in 20 minutes? These yummy vegan double chocolate cookies take only 10 minutes to prepare and just 10 minutes to bake, and then you’ll be in double chocolate heaven. Even non-vegans will agree that these are the best vegan chocolate chip cookies.
If you love chocolate, try my Eggless Chocolate Chip Cookies, Vegan Chocolate Cupcakes or Chocolate Overnight Oats.
Why You’ll Love This Plant Based Chocolate Cookie
- It’s egg and dairy free. A flax egg is used to replace eggs, so these cookies are stable and have great texture, and you can use your favorite non-dairy milk to add moisture.
- It’s great for non-vegans. The ingredients in these cookies are basic staples, and the taste is incredible, making them perfect for vegans and non-vegans alike.
- It’s SO chocolatey. We’ve claimed these ate the best vegan chocolate chip cookies for good reason. Great taste, great texture and layer upon layer of chocolate.
Vegan Chocolate Cookies Ingredients
- Flour: use regular all-purpose flour or substitute a 1:1 gluten free blend that contains Xantham gum.
- Cocoa Powder: use a high-quality natural cocoa powder as it provides a lot of the chocolate flavor in these cookies.
- Sugar: a combination of brown and granulated sugar provides a rich, sweet flavor. Be sure to select sugar that is processed without bone char.
- Vegan Butter: use softened margarine or coconut oil. If using coconut oil, melt and cool before adding to the batter.
- Flax Egg: ground flaxseed soaked in water is a great replacement for a traditional egg.
- Baking Soda: use to add lift and texture to the cookies.
- Enhancers: Salt and vanilla extract enhance the flavors of the other ingredients.
- Coconut Milk: or substitute your favorite non-dairy milk replacement.
- Chocolate: add vegan chocolate chips or chocolate chunks
- Salt Flakes: for garnish, optional.
How To Make Vegan Chocolate Cookie
- Prepare the equipment. Preheat the oven to 350 F. Line one cookie sheet with parchment paper and set aside.
- Make the flax egg. In a small bowl mix 1 tbsp. of ground flaxseed and 3 tbsp. of lukewarm water. Let sit while you prepare the rest of the ingredients.
- Mix the dry ingredients. In a large bowl, whisk together all-purpose flour, cocoa powder, baking soda, and salt.
- Prepare the batter. In a bowl of an electric mixer, add brown sugar, regular sugar, and butter. Whisk together until light and fluffy. To the whipped butter/sugars mixture, add flaxseed mixture, milk, and vanilla extract. Whisk to incorporate. Add whisked dry ingredients and mix with a spatula to incorporate. Add chocolate chips.
- Form and bake the cookies. Divide the cookie dough into 10 even portions. Give them in a round shape and place them onto the baking sheet lined with parchment paper about 1.5-2” apart. Press on top additional chocolate chips so when the cookies are baked, they all have nice chocolate chunks on top. Bake for 10 minutes.
- Cool and serve. Let the cookies cool on the wire rack, then transfer onto the serving dish. Sprinkle with flaky salt on top as a garnish.
Tips To Make The Best Vegan Chocolate Chip Cookies
- Measure ingredients carefully. Gently spoon flour into your measuring cup rather than scooping.
- Don’t rush the flax egg. Give it time to develop an egg-like texture.
- Use a cookie scoop to ensure evenly sized cookies.
- The cookie dough texture may be firmer and drier than you expect.
- Space each cookie because they will spread when baking.
- Bake cookies in the center of your oven.
- Remove the cookies from the oven before they are completely done, as they will continue to cook as they cool.
- Overbaking can make these cookies hard.
- If baking more than one batch of cookies, bake one pan at a time.
Frequently Asked Questions
Natural cocoa powder is simply cocoa powder in its natural state. It reacts with baking soda to give lift to baked goods. Dutch process cocoa powder has been washed with an alkaline solution and will not react with baking soda. Use what the recipe calls for but select natural cocoa powder if no distinction is made.
While the cookie dough can be chilled, it doesn’t have to be. You will get delicious results whether you chill the dough or not.
Combine 1 tablespoon of ground flax seed with 3 tablespoons of water and stir to combine. Allow the mixture to sit for 10-15 minutes until it has thickened and resembles the texture of a real egg. You can speed the process slightly by placing the mixture in the fridge, but it’s important to give it time to develop a gel-like texture.
Store cookies in an airtight container or a zip lock bag at room temperature for up to 5 days.
Wrap cooled cookies and store in freezer-safe bags. Freeze cookies for up to 3 months. Thaw cookies overnight on the counter.
More Cookie Recipes
- Banana Oatmeal Chocolate Chip Cookies
- Lebanese Ghraybeh Shortbread Cookies
- Edible Eggless Cookie Dough
- Crispy Almond Oatmeal Cookies
- Raspberry Jam Thumbprint Cookies
- Funfetti Cookie Sandwiches
I hope you enjoy all the recipes I share with you, including this delicious plant based Double Chocolate Cookie recipe. I hope you try it, enjoy it, rate it, and share it with your friends and family!
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Vegan Double Chocolate Cookies
Ingredients
- 1⅓ cup all-purpose flour
- ⅓ cup unsweetened cocoa powder
- ¾ cup brown sugar
- ¼ cup granulated sugar
- ½ cup vegan butter, or coconut oil, softened
- 1 tbsp ground flaxseed soaked in 3 tbsp of water
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp vanilla extract
- 2 tbsp coconut milk
- 1 cup vegan chocolate chips or chocolate chunks
- Salt flakes for garnish, optional
Instructions
- Preheat the oven to 350 F. Line one cookie sheet with parchment paper and set aside.
- In a small bowl mix 1 tbsp of ground flaxseed and 3 tbsp of lukewarm water. Let sit while you prepare the rest of the ingredients.
- In a large bowl, whisk together all-purpose flour, cocoa powder, baking soda, and salt.
- In a bowl of an electric mixer, add brown sugar, regular sugar, and butter. Whisk together until light and fluffy. To the whipped butter/sugars mixture, add flaxseed mixture, milk, and vanilla extract. Whisk to incorporate. Add whisked dry ingredients and mix with a spatula to incorporate. Add chocolate chips.
- Divide the cookie dough into 10 even portions. Give them in a round shape and place them onto the baking sheet lined with parchment paper about 1.5-2” apart. Press on top additional chocolate chips so when the cookies are baked, they all have nice chocolate chunks on top. Bake for 10 minutes.
- Let the cookies cool on the wire rack, then transfer onto the serving dish. Sprinkle with flaky salt on top as a garnish.
Notes
- Measure ingredients carefully. Gently spoon flour into your measuring cup rather than scooping.
- Don’t rush the flax egg. Give it time to develop an egg-like texture.
- Use a cookie scoop to ensure evenly sized cookies.
- The cookie dough texture may be firmer and drier than you expect.
- Space each cookie because they will spread when baking.
- Bake cookies in the center of your oven.
- Remove the cookies from the oven before they are completely done, as they will continue to cook as they cool.
- Overbaking can make these cookies hard.
- If baking more than one batch of cookies, bake one pan at a time.
I love the addition of the salt flakes. Such an easy way to ramp of the flavor!