Name: Double Chocolate Chip Cookies (Vegan)
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 250 g all-purpose flour; 60 g Dutch-processed cocoa powder; 1 tsp baking soda; 1 tsp salt; 226 g salted vegan butter (softened at room temp); 400 g light brown sugar; 4 tsp ground flaxseeds (aka flaxmeal); 6 tsp hot water; 4 tsp vanilla extract; 2 cups dark chocolate chips or chopped dark chocoalte chunks; 2 tsp espresso powder (optional)

Calling all chocolate lovers! These vegan double chocolate chip cookies are fudgy, chewy, and loaded with chocolate chips. Best part? You don’t need to chill these cookies! Just make the dough, shape, and bake! Sprinkle the freshly baked double chocolate cookies with flaky sea salt to make them even more addicting—the perfect treat to make when you get hit with chocolate cravings.

These vegan chocolate cookies…

are super easy to make!
require no chill time.
are ready to eat within 20-30 minutes!

Ingredients for the best vegan double chocolate chip cookies

Flour: All-purpose flour works best in these vegan cookies. I always prefer to measure the flour using a kitchen scale over a measuring cup as it ensures I don’t use too much flour. If you don’t have a kitchen scale, you can still use a measuring cup, just make sure you fluff the flour before using it. And with a spoon, scoop out the flour and transfer it into the measuring cup.
Sugars: The light brown sugar will gift us with chewy cookies.
Vegan butter: I like to use salted vegan butter, but feel free to use unsalted! It’ll also need to be softened at room temperature!
Chocolate chips: Most dark chocolate chips are vegan-friendly, but if you can’t find any, simply chop up a bar of chocolate into smallish chunks.
Cocoa powder: For the best chocolatey flavor, use Dutch-processed cocoa powder!
Ground flax seeds: Once combined with a touch of hot water, it’ll transform into our vegan egg replacer, our flax egg.
Salt: All sweet things need a little salt! A pinch of salt for the cookie dough, and a little flaky sea salt to sprinkle over the warm freshly baked cookies.
Vanilla extract: Just a touch! Be sure to use vanilla extract and not vanilla essence. As essence is NOT vegan!
Baking soda: It’ll give our vegan cookies the perfect rise.
Espresso powder: This is optional, but it really does help intensify that rich chocolate flavor. And don’t worry, you won’t be able to taste any coffee!

In a large bowl, beat the softened vegan butter with the light brown sugar for a few minutes, or until light and fluffy. I like to do this with a handheld mixer, but you can also do this step with just a wooden spoon or even a rubber spatula. You’ll probably still need to use a rubber spatula for this recipe, either way, to help scrape down the bowl and mix in the other ingredients. Add in the flax egg and vanilla extract. Beat together once more with the hand mixer.

In another medium bowl, add the all-purpose flour, Dutch-processed cocoa powder, salt and baking soda. Whisk together, or alternatively, run the ingredients through a sieve to get rid of any clumps of cocoa powder. Transfer all the dry ingredients into the bowl with the wet ingredients. Fold together until nearly combined, and then add in the chocolate chips.

Adding the chocolate while there are still a few streaks of flour will ensure you don’t over-mix the cookie dough. Fold in the vegan chocolate chips (or chocolate chunks) until well combined or until no flour is visible.

Time to bake

Grab your measuring spoons, measure out 1 1/2 tbsp, and then roll it into a ball. To speed up this process I like to do this step with an ice cream scoop. That way, I just have to scoop up the cookie dough and place it onto the baking sheet. Place the cookie dough balls onto a baking sheet lined with parchment paper. Making sure to keep about a 2-inch distance between each cookie dough ball. I then like to poke the tops of each ball with a few more chocolate chips. This is the secret to those picture-perfect cookies, where all the chocolate chips are at the top and visible!

Pop the baking sheet into the oven and bake for around 11ish minutes. The bake time depends on your oven, but after around 11 minutes, check the cookies and once they become crisp on the edges, they’re done! The cookies will continue to cook as they cool, so for the best results, underbake the chocolate cookies!

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If you notice the cookies are not perfectly circular, just grab a large circle cookie cutter and help nudge the warm cookie into shape. Make sure you do this very gently, as the double chocolate chip cookies are very soft straight out of the oven.

Allow the cookies to cool on the baking tray for 10 minutes, and then transfer them onto a cooling rack. Truthfully, sometimes I skip the cooling on the rack step if I want cookies that are warm and gooey. But for cookies that hold their shape, make sure you allow them to cool on a wire rack for another 10 minutes.

Keep any leftover cookies in an airtight container at room temperature for 2-3 days or in the fridge for up to 1 week.

Once you try this vegan double chocolate chip cookie recipe, please leave a star rating and review below! I try my best to respond to you all. Oh, and don’t forget to tag me on Instagram – I can’t wait to see your images!!

Tips on making this recipe perfectly

Softened butter: Make sure the vegan butter is softened at room temperature before using. To do this, take out the butter a few hours before using.
Measuring ingredients: For a foolproof result, use a kitchen scale to measure the ingredients.
Mixing: Don’t over-mix the cookie dough batter! Remember to only mix until well combined, and no more.
Baking: The rule for most cookies is to underbake the cookies as they will continue to cook as they cool on the baking tray.

Double Chocolate Chip Cookies (Vegan)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

Total Time: 22 minutes
Yield: 24 cookies 1x

Print Recipe

Description

These vegan double chocolate chip cookies are fudgy, chewy, and loaded with chocolate chips. Best part? You don’t need to chill these cookies! Just make the dough, shape, and bake!

Instructions

Preheat the oven to 350°F / 180°C.
Cookie dough: In a small bowl combine the hot water with the ground flaxseeds to create a flaxegg, Sieve the all-purpose flour, cacoa powder, salt, baking powder and espresso powder in a medium bowl. In a large bowl, beat the vegan butter with the brown sugar until light and fluffy. Add in the flaxegg and vanilla extract. Beat together once more. Add in all the dry ingredients and fold together until almost combined. Add the vegan chocolate chips and fold them together until combined and no flour is visible.
Bake: Using a 2-ounce cookie scoop, scoop out the cookie dough and drop it onto a baking sheet lined with parchment paper. Keeping the cookie dough balls at a 2- inch distance. Bake for 11-13 minutes.
Final touches: Sprinkle the freshly baked cookies with flaky sea salt. Allow the cookies to cool on the baking sheet for 10 minutes. Then, transfer onto a cooling rack to cool for a further 10ish minutes. Enjoy!