How to Make the Perfect Vegan Double Chocolate Cookies
American · Easy · 26 min · 18 servings
These vegan double chocolate cookies are rich fudgy and intensely chocolatey with a brownie-like texture that chocolate lovers will absolutely obsess over. This indulgent vegan recipe uses cocoa powder in the dough plus dairy-free chocolate chips for a double hit of deep chocolate flavor.
Why this recipe works
This Vegan Double Chocolate Cookies recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 26 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 158 calories with 2g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 8 simple ingredients that you can find at any grocery store:
- 1.25 cups all-purpose flour
- 0.5 cup unsweetened cocoa powder
- 0.5 tsp baking soda
- 0.75 cup coconut oil melted
- 1 cup brown sugar packed
- 1 tbsp ground flaxseed mixed with 3 tbsp water
- 2 tsp vanilla extract
- 1 cup dairy-free chocolate chips
Step by step instructions
Step 1: Prepare Flax Egg
Stir ground flaxseed into water in a small bowl and set aside for 5 full minutes to gel. This vegan egg replacement is essential for binding these rich fudgy cookies and giving them their brownie-like texture.
Step 2: Mix Wet Ingredients
Whisk together the melted coconut oil and brown sugar in a large bowl until smooth. Add the prepared flax egg and vanilla extract and whisk until everything is fully combined and glossy.
Step 3: Add Dry Ingredients
Sift the flour cocoa powder baking soda and a quarter teaspoon of salt directly into the wet mixture. Fold together until a thick dark dough forms then fold in the dairy-free chocolate chips.
Step 4: Bake
Preheat oven to 350 degrees F and line baking sheets with parchment paper. Scoop heaping tablespoons of dough onto the sheets spacing 2 inches apart. Bake for 9 to 11 minutes until the edges look set but the centers appear slightly underdone.
Step 5: Cool for Fudgy Texture
Let the cookies cool on the baking sheet for at least 8 minutes before moving them. Cooling on the pan is what gives these vegan cookies their signature fudgy chewy centers so be patient and do not rush this step.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- coconut oil → vegan butter for a slightly less oily dough that spreads a bit more and has a richer buttery chocolate flavor
- dairy-free chocolate chips → roughly chopped dairy-free dark chocolate bars for bigger pockets of melted chocolate throughout the cookies
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Using Dutch-process cocoa without adjusting leavening since it reacts differently with baking soda so stick with natural unsweetened cocoa powder for this vegan recipe
- Not letting the cookies rest long enough on the pan after baking which causes them to fall apart when transferred since they need time to set up into their fudgy final texture
Nutrition facts
Per serving: 158 calories, 2g protein, 21g carbs, 8g fat, 2g fiber.
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