Chewy, gooey and rich vegan double chocolate cookies are the perfect sweet treat that you need right now. These plant-based cookies are loaded with cocoa powder and decadent chocolate chunks so that every single bite is a chocolate lover’s dream. Try this easy vegan cookie recipe the next time you’re craving a serious chocolate boost!
I absolutely love a rich, yummy cookie for dessert. Traditional chocolate chip cookies make you feel like a happy kid again – but add another layer of chocolate and BOOM, you are in a world of decadence.
These chewy, soft, and – oh yes – super-duper double chocolate cookies just so happen to be vegan. Whip up a batch as a sweet treat anytime you need a boost of chocolatey goodness in your life.
INGREDIENTS YOU NEED
- Flax “egg” – see recipe card below for complete details
- Refined coconut oil – slightly soft but not melted, like butter
- Sugar – cane sugar and brown sugar
- Vanilla extract
- All-purpose flour
- Cocoa powder – high quality is best
- Baking soda
- Almond milk – as needed
- Chocolate chunks – or chocolate chips
How to Make Vegan Double Chocolate Cookies
These perfectly indulgent cookies are ready to enjoy in under an hour – including chill time. They are great to make as a sweet weekend treat or late night snack!
First, make vegan double chocolate cookie dough:
- Make a flax egg by mixing water and flaxseed together thoroughly. Place in the fridge for 5 minutes to set. (While the flax egg is chilling, go ahead and preheat the oven to 350 degrees F and line a baking sheet with parchment paper or baking mat.) Then, in a large mixing bowl cream together the sugars and coconut oil using a hand mixer or standing mixer, until nice and fluffy.
- Add the prepared flax egg and beat for another moment, until just combined. Don’t over-mix or your cookies will wind up too flat.
- In a separate medium bowl whisk together the flour, cocoa powder, baking soda, and salt.
- Next, add about 1/3 of the mixed dry ingredients to the wet ingredients in the large bowl, and beat on low speed. Continue slowly adding the remaining dry mix until fully incorporated to form the vegan cookie dough. If it seems a bit dry, add a tablespoon of water or almond milk at a time, and gently beat again. Once the dough is just the right pliable texture, use a rubber spatula to fold in the chocolate chunks.
Use a cookie scoop, ice cream scoop, or large tablespoon to scoop golfball-sized chunks of double chocolate cookie dough onto the prepared baking sheet.
Pro Tip: For the best shape, I like to roll the cookie dough ball a bit between my palms, and then gently flatten to a thick disc. Make sure your hands are clean and slightly damp so that the dough doesn’t stick to you!
Bake the cookies in the preheated oven for about 10 minutes, until the edges are set. Remove from the oven and let the cookies sit for a minute or two before transferring to a cooling rack.
Enjoy a decadently delicious double chocolate chunk cookie with a big glass of your favorite plant milk!
HOW TO STORE VEGAN DOUBLE CHOCOLATE COOKIES
Transfer cooled cookies to a sealed container, and keep at room temperature for up to 5 days.
To freeze, individually wrap each cookie in plastic wrap before storing together in an airtight freezer bag. Keep in the freezer for up to 2 months.
HOW TO MAKE THIS A GLUTEN-FREE VEGAN DOUBLE CHOCOLATE COOKIE RECIPE
Simply swap all purpose flour with your favorite GF-friendly baking flour for equally tasty plant-based double chocolate cookies. Blends with tapioca starch and potato starch tend to make the chewiest, fluffiest gluten-free chocolate cookies.
If you tried this vegan double chocolate cookie recipe, let me know in the comments below and share a photo using #mindfulavocado. I’d love to hear from you! Want to see more recipes? Let’s get social! CONNECT WITH ME on Facebook, Twitter, Instagram, or Pinterest to see what I’m currently cooking up!
Here Are More Delicious Vegan Cookie Recipes You’ll Love:
- Vegan Chocolate Peppermint Cookies
- Pecan Sandies
- Flourless Peanut Butter Cookies
- Vegan Almond Coconut Chocolate Chip Cookies
- Vegan Shortbread Cookies with Hazelnut
Vegan Double Chocolate Cookies
- 1 flax "egg" (1 Tablespoon1 ground flax seed + 3 Tablespoons water)
- 1/2 cup refined coconut oil slightly soft
- 1/2 cup cane sugar
- 1/2 cup light brown sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1-2 Tablespoons almond milk as needed
- 1 cup chocolate chunks can substitute with chocolate chips
- Preheat oven to 350 degrees Fahrenheit. Line baking sheet with parchment paper or a baking mat.
- Make flax egg: Mix flaxseed and water and place in the fridge for 5 minutes to set.
- In a large mixing bowl, use a hand mixer or stand mixer to cream together sugars and coconut oil until nice and fluffy.
- Add flax egg and vanilla extract to the mixture and beat a few times until just mixed.
- In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
- Add 1/3 dry mixture to wet mixture and beat on low speed. Continue adding the dry mixture to wet until the dough is just mixed. The dough should be firm and pliable. If the dough is a little crumbly, add 1-2 Tablespoons of water or almond milk.
- Using a rubber spatula, fold in chocolate chunks.
- Use a cookie scoop to spoon dough onto a baking sheet. I like to gently roll mine with my hands and slightly flatten the tops.
- Bake cookies for 10 minutes. Remove from the oven and let cool slighty before transferring to a cooling rack.
- Coconut oil should be slightly soft (like room temperate butter). If it's too soft, you can place in the fridge to firm up.
- Store cooled double chocolate cookies in a sealed container at room temperature for up to 5 days.
- To freeze, individually wrap each cookie in plastic wrap before storing together in an airtight freezer bag. Keep in the freezer for up to 2 months.
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