Vegan Double Chocolate Cookies
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.
Fudgy brownie-like vegan double chocolate cookies loaded with cocoa and dairy-free chocolate chips for intense chocolate flavor.
Nutrition per serving
Ingredients
dry
wet
mix-in
Instructions
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.
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.
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.
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.
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.
Substitutions
Common mistakes
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