Prepare to fall in love with the ultimate treat: Vegan Double Chocolate Cookies. These aren’t just any cookies; they are a masterpiece of plant-based baking, delivering an intensely rich, chocolatey experience that satisfies even the most fervent dessert cravings. Crafted with premium cocoa powder and an abundance of vegan chocolate chips or luscious chunks, each bite promises a delightful “ooey, gooey, and melty” texture that rivals any traditional cookie. With their captivating brownie-like texture, these decadent cookies are not only egg-free and dairy-free but can also be easily adapted to be gluten-free, making them a perfect indulgence for everyone.
Imagine sinking your teeth into a warm, freshly baked cookie that took mere minutes to create. Our easy vegan double chocolate cookie recipe brings this dream to life, requiring just 10 minutes of preparation and another 10 minutes in the oven. In a swift 20 minutes, you’ll be transported to double chocolate heaven. Whether you’re a seasoned vegan or simply exploring plant-based treats, these cookies are guaranteed to impress. Their incredible flavor and texture often fool even non-vegans, earning them the reputation as some of the best vegan chocolate chip cookies out there.
If your heart beats for chocolate, we invite you to explore more of our delightful recipes. Indulge in our Eggless Chocolate Chip Cookies for another classic twist, savor the moist perfection of Vegan Chocolate Cupcakes, or start your day on a sweet note with our nourishing Chocolate Overnight Oats. Each recipe is designed to bring joy and deliciousness to your table without compromising on taste or quality.
Why You’ll Adore These Plant-Based Chocolate Cookies
These vegan double chocolate cookies are more than just a dessert; they’re a revelation in plant-based baking. Here’s why they’ll quickly become your go-to recipe:
- Perfectly Plant-Based: These cookies are completely egg-free and dairy-free, making them suitable for vegan diets and those with allergies or sensitivities to eggs and dairy. We utilize a flax egg, a brilliant plant-based binder, to achieve a stable and wonderfully textured cookie that mimics its traditional counterparts. Paired with your favorite non-dairy milk, these cookies offer all the moisture and richness you crave.
- Universal Appeal: Don’t let the “vegan” label intimidate you or your guests! Made with common pantry staples and bursting with incredible flavor, these cookies are a hit with everyone. They prove that plant-based treats can be just as, if not more, delicious and satisfying than their traditional versions, making them ideal for gatherings where you need to cater to diverse dietary preferences.
- Unapologetically Chocolatey: If you’re a true chocolate connoisseur, these cookies are made for you. We don’t just add chocolate; we layer it! With both high-quality cocoa powder in the dough and an abundance of vegan chocolate chips or chunks, every bite is a rich, deep dive into chocolate bliss. This double dose of chocolate ensures a decadent experience, solidifying their status as some of the best vegan chocolate chip cookies you’ll ever taste.
- Effortlessly Quick & Easy: Life is busy, but craving a homemade treat doesn’t have to be a complicated affair. This recipe is designed for efficiency, taking only 10 minutes to prepare and another 10 minutes to bake. From mixing bowl to cooling rack, you’re just 20 minutes away from warm, gooey, chocolatey perfection. This makes them ideal for spontaneous baking sessions or when you need a quick dessert fix.
- Brownie-Like Perfection: Beyond the rich flavor, these cookies boast an incredible texture. They are wonderfully chewy, soft in the center, and slightly crisp at the edges, reminiscent of a perfect fudgy brownie. This desirable texture elevates them from a simple cookie to a truly exceptional dessert experience.
Essential Vegan Chocolate Cookies Ingredients
Crafting the perfect vegan double chocolate cookie begins with understanding the role of each ingredient. Here’s a detailed look at what you’ll need and why it matters:
- All-Purpose Flour: The foundation of our cookies. For best results, use standard all-purpose flour. If you’re aiming for gluten-free vegan double chocolate cookies, simply substitute with a high-quality 1:1 gluten-free baking blend that contains xanthan gum. Xanthan gum is crucial for providing structure and elasticity in gluten-free baking.
- Unsweetened Cocoa Powder: This is where a significant portion of our rich chocolate flavor comes from. Always opt for a high-quality natural unsweetened cocoa powder. Natural cocoa powder is acidic and reacts with baking soda to provide lift and a complex chocolate flavor. Avoid Dutch-process cocoa unless specified, as it’s less acidic and won’t react the same way with baking soda.
- Brown Sugar & Granulated Sugar: A harmonious blend of both sugars is key for both flavor and texture. Brown sugar contributes to the cookies’ moistness and chewy texture, along with a subtle caramel note. Granulated sugar provides crispness and sweetness. When purchasing, ensure both are processed without bone char to keep them truly vegan. Many organic and unrefined sugars are bone-char free.
- Vegan Butter: This ingredient is essential for richness and proper spread. Use a good quality softened vegan butter alternative (margarine sticks often work well). If you prefer, melted and cooled coconut oil can also be used as a substitute, but ensure it’s not hot when added to the batter, as it can scramble the flax egg.
- Flax Egg: Our ingenious plant-based egg replacement. A flax egg is made by combining ground flaxseed with water and allowing it to gel. This creates a viscous binder that mimics the emulsifying and binding properties of a chicken egg, contributing to the cookies’ stability and chewy texture without any animal products.
- Baking Soda: This powerful leavening agent is responsible for creating a lighter, softer texture in the cookies. It reacts with the natural cocoa powder (which is acidic) to produce carbon dioxide gas, causing the cookies to rise slightly and achieve that delightful brownie-like crumb.
- Salt & Vanilla Extract: These are the unsung heroes of flavor enhancement. A pinch of salt balances the sweetness and deepens the chocolate flavor, preventing the cookies from tasting one-dimensional. Vanilla extract adds warmth and a complex aroma, complementing the rich chocolate notes beautifully.
- Non-Dairy Milk: A small amount of non-dairy milk (like coconut milk, almond milk, or soy milk) adds essential moisture to the dough, helping all the ingredients come together and ensuring a tender cookie. Coconut milk is often preferred for its subtle richness, but any unsweetened plant-based milk will work.
- Vegan Chocolate Chips or Chunks: The “double” in double chocolate! Choose your favorite brand of vegan chocolate chips or roughly chopped vegan chocolate bars. High-quality chocolate will melt beautifully and provide pockets of gooey deliciousness throughout the cookie.
- Salt Flakes: (Optional, but highly recommended) A sprinkle of flaky sea salt on top of the baked cookies is a game-changer. It provides a delightful textural contrast and enhances the chocolate flavor, cutting through the sweetness with a touch of savory brightness.
How To Make Irresistible Vegan Double Chocolate Cookies
Creating these heavenly vegan double chocolate cookies is a straightforward and rewarding process. Follow these simple steps for perfect results:
- Prepare Your Equipment: Begin by preheating your oven to 350°F (175°C). Line one large baking sheet with parchment paper. This prevents sticking and ensures easy cleanup. Set it aside for later use.
- Craft the Flax Egg: In a small bowl, combine 1 tablespoon of finely ground flaxseed with 3 tablespoons of lukewarm water. Stir the mixture thoroughly until well combined. Allow it to sit undisturbed for at least 5-10 minutes. During this time, the flaxseed will absorb the water and thicken into a gel-like consistency, effectively replacing the egg in our recipe. This step is crucial for the cookie’s texture and binding.
- Combine the Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Whisk vigorously for about 30 seconds to ensure all ingredients are evenly distributed and there are no lumps of cocoa powder.
- Prepare the Wet Batter: In the bowl of an electric stand mixer fitted with the paddle attachment (or using a large bowl and a hand mixer), add the softened vegan butter, brown sugar, and granulated sugar. Cream these ingredients together on medium speed until the mixture is light, fluffy, and well combined, typically taking about 2-3 minutes. Stop and scrape down the sides of the bowl as needed. Next, add the prepared flaxseed mixture (flax egg), non-dairy milk, and vanilla extract to the creamed butter and sugars. Whisk again until everything is thoroughly incorporated. Finally, gradually add the whisked dry ingredients to the wet mixture, mixing on low speed or with a spatula until just combined. Be careful not to overmix, as this can lead to tough cookies. Once the dough comes together, gently fold in the vegan chocolate chips or chocolate chunks until they are evenly distributed throughout the dough.
- Form and Bake the Cookies: Divide the cookie dough into 10 equal portions. You can use a cookie scoop for uniform size, or simply roll them into round balls by hand. Place these dough balls onto your prepared baking sheet, ensuring they are spaced about 1.5 to 2 inches apart to allow for spreading during baking. For an aesthetically pleasing finish, gently press a few extra vegan chocolate chips or chunks onto the top of each cookie dough ball. This ensures beautiful pockets of melted chocolate visible on the surface of the baked cookies. Bake in the preheated oven for precisely 10 minutes. The cookies should look set around the edges, but the centers may still appear slightly soft and gooey – this is exactly what you want for a perfectly chewy interior.
- Cool and Serve: Once baked, remove the baking sheet from the oven. Allow the cookies to cool on the baking sheet for at least 5-10 minutes before attempting to move them. This crucial cooling time allows them to set and firm up, preventing them from breaking. After this initial cooling, carefully transfer the warm cookies to a wire rack to cool completely. For an optional but highly recommended gourmet touch, sprinkle with flaky sea salt on top before serving. Enjoy your rich, chewy, and utterly decadent vegan double chocolate cookies!
Expert Tips for Baking the Best Vegan Double Chocolate Cookies
Achieving bakery-quality vegan double chocolate cookies is simple with these expert tips and tricks:
- Measure Ingredients Accurately: Precision is key in baking, especially with vegan recipes. When measuring flour, spoon it lightly into your measuring cup and then level it off with a straight edge. Avoid scooping directly from the bag, as this can pack the flour down, leading to an over-measurement and potentially dry, dense cookies.
- Give the Flax Egg Time: Don’t rush the flax egg. It needs adequate time (10-15 minutes) to absorb water and develop its gelatinous, egg-like texture. This proper gelling ensures effective binding and moisture retention in your cookies, contributing to their perfect chewiness.
- Use a Cookie Scoop for Consistency: For beautifully uniform cookies that bake evenly, invest in a cookie scoop. A 2-tablespoon scoop is ideal for this recipe. Consistent sizing means all cookies will be ready at the same time and look professionally baked.
- Understand the Dough Texture: Vegan cookie dough can often feel a bit firmer and sometimes slightly drier than traditional butter-based dough. This is completely normal and not a cause for concern. Trust the process; the end result will be tender and moist.
- Proper Spacing is Crucial: These cookies will spread during baking. Ensure you leave ample space—about 1.5 to 2 inches—between each dough ball on the baking sheet. Overcrowding can lead to uneven baking and cookies merging into one giant blob.
- Bake in the Center: Always place your baking sheet on the center rack of your oven. This ensures even heat distribution around the cookies, promoting consistent browning and preventing scorched bottoms or underbaked tops.
- Avoid Overbaking for Gooey Centers: This is perhaps the most important tip for chewy, gooey cookies. Remove the cookies from the oven when their edges are set and lightly golden, but their centers still look slightly soft and underdone. They will continue to cook and firm up as they cool on the hot baking sheet. Overbaking is the quickest way to end up with hard, dry cookies.
- Bake One Pan at a Time: If you’re making a larger batch and need to use more than one baking sheet, bake them one pan at a time. Baking multiple trays simultaneously can affect oven temperature consistency and air circulation, leading to unevenly baked cookies.
- Room Temperature Vegan Butter: Ensure your vegan butter is truly softened to room temperature. This allows it to cream properly with the sugars, creating an airy base crucial for a light and tender cookie texture. If it’s too cold, it won’t cream well; if it’s melted, it can lead to greasy, flat cookies.
Frequently Asked Questions About Vegan Double Chocolate Cookies
Natural cocoa powder, used in this recipe, is pure cocoa beans that have been roasted and ground. It is acidic and reacts with baking soda to create lift in baked goods. Dutch-process cocoa powder, on the other hand, has been washed with an alkaline solution to neutralize its acidity, resulting in a darker color and milder flavor. It typically reacts with baking powder, not baking soda. Always use the type of cocoa powder specified in a recipe for optimal results; if no distinction is made, natural cocoa powder is usually the default.
While this recipe is designed for quick baking without chilling, you can certainly chill the cookie dough if you wish. Chilling the dough for at least 30 minutes (or up to 24 hours) can help develop deeper flavors and prevent excessive spreading, resulting in thicker, chewier cookies. However, you will still achieve delicious results without this extra step, especially if you’re short on time.
To make a flax egg, combine 1 tablespoon of finely ground flaxseed with 3 tablespoons of lukewarm water in a small bowl. Stir the mixture well until fully incorporated. Allow it to sit for 10-15 minutes, or until it has thickened and developed a gel-like consistency similar to that of a raw egg. You can speed up the process slightly by placing it in the refrigerator, but ensure it reaches that gelled state for proper binding.
Absolutely! This recipe is easily adaptable for gluten-free diets. Simply substitute the all-purpose flour with a high-quality 1:1 gluten-free baking blend that explicitly states it contains xanthan gum. Xanthan gum is vital in gluten-free baking to provide the necessary structure and elasticity that gluten typically offers. The rest of the ingredients and instructions remain the same.
For the best flavor and melt, choose a high-quality vegan chocolate that you enjoy eating on its own. Many brands now offer delicious dairy-free chocolate chips and chunks. Look for options labeled “vegan,” “dairy-free,” or “dark chocolate” (checking the ingredients to ensure no dairy components). Both chips and chopped bars work wonderfully; chunks will give you larger pockets of melted chocolate.
Once completely cooled, store your vegan double chocolate cookies in an airtight container or a resealable zip-top bag at room temperature. They will remain fresh, soft, and delicious for up to 5 days. For optimal freshness, you can place a slice of bread in the container with the cookies; the bread will absorb moisture, keeping the cookies softer for longer.
Yes, these cookies freeze beautifully! Once your cookies are completely cooled, wrap them individually in plastic wrap, then place them in a freezer-safe bag or airtight container. They can be frozen for up to 3 months. When you’re ready to enjoy them, simply thaw the cookies overnight on the counter at room temperature, or warm them gently in the microwave for a few seconds for a freshly baked experience.
Delicious Variations & Customizations
While these Vegan Double Chocolate Cookies are perfect as they are, feel free to get creative and customize them to your liking:
- Nutty Twist: Fold in ½ cup of chopped walnuts, pecans, or almonds with the chocolate chips for added crunch and flavor.
- Spice It Up: Add ¼ teaspoon of cinnamon or a pinch of cayenne pepper to the dry ingredients for a subtle warmth and depth that complements the chocolate beautifully.
- Minty Fresh: Stir in ½ teaspoon of mint extract for a refreshing mint chocolate chip experience.
- Orange Zest: Grate in 1 tablespoon of orange zest to the wet ingredients for a bright, citrusy note that pairs wonderfully with dark chocolate.
- White Chocolate Dreams: Substitute half of the dark chocolate chips with vegan white chocolate chips for a delightful contrast in flavor and appearance.
Serving Suggestions
These rich vegan double chocolate cookies are delightful on their own, but they also pair wonderfully with a variety of accompaniments. Enjoy them with a cold glass of your favorite plant-based milk, alongside a hot cup of coffee or tea, or elevate them into a decadent dessert by serving them warm with a scoop of vegan vanilla ice cream.
Storage & Freezing Instructions
To ensure your delicious vegan double chocolate cookies stay fresh and enjoyable, proper storage is key:
- Room Temperature Storage: Once the cookies have completely cooled, place them in an airtight container or a resealable zip-top bag. Store them at room temperature for up to 5 days. For best results and to maintain softness, you can place a piece of plain bread in the container; the cookies will absorb moisture from the bread.
- Freezing Baked Cookies: These cookies are excellent for freezing. After they are fully cooled, wrap individual cookies tightly in plastic wrap, then transfer them to a freezer-safe bag or container. They can be frozen for up to 3 months. To enjoy, simply thaw them overnight on your kitchen counter, or pop them in the microwave for 10-15 seconds for a warm, gooey treat.
- Freezing Cookie Dough: You can also freeze the unbaked cookie dough. Portion the dough into balls, place them on a parchment-lined baking sheet, and freeze until solid. Once frozen, transfer the dough balls to a freezer-safe bag. When ready to bake, place frozen dough balls on a baking sheet and bake for an additional 2-3 minutes beyond the recipe’s specified time.
Vegan Double Chocolate Cookies
Rich, chewy, and intensely chocolatey, these Vegan Double Chocolate Cookies are a plant-based dream. Featuring a delightful brownie-like texture, they are egg-free, dairy-free, and easily made gluten-free, making them a perfect treat for everyone.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yields: 10 cookies
By: Mariam Ezzeddine
Ingredients
- 1⅓ cup all-purpose flour (or 1:1 gluten-free blend with xanthan gum)
- ⅓ cup unsweetened cocoa powder (high-quality natural cocoa recommended)
- ¾ cup brown sugar (ensure bone-char free)
- ¼ cup granulated sugar (ensure bone-char free)
- ½ cup vegan butter, softened (or cooled melted coconut oil)
- 1 tbsp ground flaxseed soaked in 3 tbsp lukewarm water (for flax egg)
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp vanilla extract
- 2 tbsp coconut milk (or any non-dairy milk)
- 1 cup vegan chocolate chips or chocolate chunks
- Salt flakes for garnish, optional
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
- Prepare the flax egg: In a small bowl, combine 1 tablespoon of ground flaxseed with 3 tablespoons of lukewarm water. Stir well and let it sit for at least 5-10 minutes to thicken into a gel-like consistency while you prepare the remaining ingredients.
- In a large mixing bowl, whisk together the dry ingredients: all-purpose flour, cocoa powder, baking soda, and salt. Make sure there are no lumps.
- In the bowl of an electric mixer (or a large bowl with a hand mixer), cream together the softened vegan butter, brown sugar, and granulated sugar until the mixture is light and fluffy, about 2-3 minutes.
- To the creamed butter and sugars, add the prepared flax egg, non-dairy milk (like coconut milk), and vanilla extract. Whisk thoroughly until fully incorporated.
- Gradually add the whisked dry ingredients to the wet mixture. Mix with a spatula or on low speed until just combined. Be careful not to overmix. Fold in the vegan chocolate chips or chocolate chunks until evenly distributed.
- Divide the cookie dough into 10 equal portions. Roll each portion into a ball and arrange them on the prepared baking sheet, spacing them about 1.5 to 2 inches apart. For an extra visual appeal, gently press a few additional chocolate chips or chunks onto the top of each cookie dough ball before baking.
- Bake for 10 minutes. The edges should be set, but the centers may still appear slightly soft. This is key for gooey cookies!
- Remove the baking sheet from the oven and let the cookies cool on the sheet for 5-10 minutes before carefully transferring them to a wire rack to cool completely. This prevents them from breaking and allows them to firm up.
- Optionally, sprinkle with flaky sea salt on top for a delightful contrast in flavor and texture before serving.
Recipe Notes & Tips
- Accurate Measuring: Always spoon flour into your measuring cup and level it off with a straight edge rather than scooping directly from the bag. This prevents over-measurement and dry cookies.
- Flax Egg Patience: Allow your flax egg enough time (10-15 minutes) to thicken properly. A well-gelled flax egg is crucial for the right cookie texture and binding.
- Uniform Cookies: For consistent baking and appearance, use a cookie scoop (about 2 tablespoons) to portion out the dough.
- Dough Texture: Don’t be alarmed if the vegan cookie dough seems a bit firmer or drier than traditional cookie dough; this is normal for a plant-based recipe and will result in perfect cookies.
- Proper Spacing: Ensure ample space between each cookie on the baking sheet as they will spread when baking.
- Oven Placement: Bake cookies on the middle rack of your oven for even heat distribution.
- Avoid Overbaking: For soft, chewy, and gooey centers, remove the cookies from the oven when the edges are set but the centers still look slightly underdone. They will continue to cook and firm up as they cool on the hot baking sheet. Overbaking leads to hard, dry cookies.
- Batch Baking: If you’re baking multiple batches, always bake one pan at a time to ensure optimal and even cooking.
Nutrition Information (per serving)
Calories: 316kcal | Carbohydrates: 47g | Protein: 4g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.05g | Sodium: 305mg | Potassium: 100mg | Fiber: 3g | Sugar: 30g | Vitamin A: 432IU | Vitamin C: 0.03mg | Calcium: 46mg | Iron: 3mg
More Irresistible Cookie Recipes
If you loved these vegan double chocolate cookies, you’re in for a treat! Explore our collection of other delightful 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
We truly hope you enjoy every recipe we share, especially these phenomenal plant-based Double Chocolate Cookies. We encourage you to try them, savor every bite, and share the joy with your loved ones! Your feedback helps us grow and create even more delicious content.
If you try this recipe and love it, please consider leaving a star rating and a comment below to let us know! And don’t forget to use our hashtag #CookinWithMima when you share your delicious creations on Instagram – we’d love to see them! For all our latest social posts, kitchen tips, and new recipes, be sure to follow Cookin’ With Mima on FACEBOOK, INSTAGRAM, and PINTEREST.
**Self-correction/Review:**
1. **SEO-friendly:** I’ve used “Vegan Double Chocolate Cookies,” “plant-based chocolate cookies,” “dairy-free,” “egg-free,” “gluten-free cookies,” “best vegan cookies,” “easy vegan cookie recipe,” and other related terms naturally throughout the text, especially in headings, introduction, and ingredient descriptions. Headings are structured logically.
2. **Fluent and simple language:** The language is conversational, clear, and easy to understand.
3. **Gereksiz tekrarları temizle:** I’ve rephrased sentences and combined ideas to reduce redundancy, especially regarding the cookie’s “rich, chocolatey, gooey” description which appeared multiple times in the original.
4. **Javascript kodlarını alma varsa temizle:** I meticulously went through the entire original content.
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