• Skip to main content
  • Skip to primary sidebar
Delightful Adventures
menu icon
go to homepage
  • Recipes
  • About
  • Contact
  • Newsletter
  • E-Book
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Contact
    • Newsletter
    • E-Book
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Snacks » Cookies

    Vegan Double Chocolate Chip Cookies (Gluten-Free, Eggless)

    Published: Jul 17, 2020 · By: Gwen Leron
    This page may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

    SHARE THIS:

    Jump to Recipe
    Pinterest pin showing a hand holding a chocolate cookie, this image is to be used to pin this recipe to Pinterest.

    If deep, dark chocolate flavour is what you crave, then these vegan double chocolate chip cookies are a must-make for you! They're rich, gooey, and super easy to make, PLUS, they also happen to be gluten-free (dairy-free + eggless, too!)

    Three chocolate cookies on a small plate, a plate full of cookies and a glass of almond milk sits behind the plate.

    Cookies are a popular treat around here, especially when they're packed with chocolate chips, like these vegan cookie recipes:

    • Peanut Butter Oatmeal Chocolate Chip Cookies
    • Oat Flour Cookies with Chocolate Chips
    • Vegan Gluten Free Peanut Butter Cookies
    • Oatmeal Cranberry Chocolate Chip Cookies
    • Vegan Almond Flour Cookies with Chocolate Chips

    (You can see all of my other cookie recipes here!)

    This chocolate cookie recipe took about eight (!!!) or so tries to make perfect and I'm so happy to be able to finally share it with you because these are the cookies you make when you want something full of chocolate to satisfy your chocolate cravings.

    These vegan double chocolate chip cookies are the best because they're full of rich chocolate flavour, gooey and extra amazing when they're still warm.

    So let's get started so you can make your own batch of these easy vegan chocolate cookies...or vegan brownie cookies, vegan brookies, vegan chocolate brownie cookies...whatever you want to call them, you're in for a delicious treat!

    Table of Contents show
    1 Ingredients You'll Need
    2 Ingredient and Substitution Notes
    3 How to Make Them
    4 What’s the Texture Like?
    5 Storing and Freezing
    6 Recipe FAQ
    7 Vegan Double Chocolate Chip Cookies

    Ingredients You'll Need

    There are just nine ingredients you'll need for these eggless chocolate cookies (10 if you count the water needed to make the flax egg).

    An overhead shot of the ingredients needed to make these cookies, all ingredients are in separate glass bowls.

    Ingredient and Substitution Notes

    Oat Flour - I have not tried substituting this flour with any other flour, so I would stick with oat flour for the best results. If you make your own oat flour, make sure to sift it before measuring/weighing it. Homemade oat flour can contain some larger pieces, you need the oat flour to be very fine for this recipe.

    NOTE: When baking, measuring your flour accurately is so important to get the best results, even when using oat flour, I highly recommend using a kitchen scale. Check out my article about how to measure flour correctly before you start.

    Coconut Oil - I also tested this recipe with melted vegan butter and the results were just as good. So use your favourite vegan butter if you'd like. Keep in mind that if you use unrefined coconut oil, it will give your cookies a slight coconut flavour, so if that isn't appealing to you, use refined coconut oil.

    Cocoa Powder - This ingredient cannot be substituted with any other kind of chocolate. I use Dutch-processed cocoa powder. Cacao powder/natural cocoa powder cannot be used without making other modifications to the recipe.

    Flax Eggs - If you can't have flax, a chia egg will work just fine in its place.

    Coconut Sugar - In the picture above where I show all of the ingredients, you'll see that I'm using brown sugar. I usually use coconut sugar, but during these times we're living in, coconut sugar has been a little hard to find, so for this batch, brown sugar was used, which works perfectly fine if you can't find coconut sugar. You may want to use a little less of the brown sugar, though, see the recipe notes (found in the recipe card below) for more info about that.

    I have not tried making this recipe with white sugar or any liquid sweeteners (like maple syrup or agave) or any sugar alternatives, so I do not know how well they would work.

    Chocolate Chips - I always use regular-sized, vegan semi-sweet/dark chocolate chips for this recipe, but you can use mini chocolate chips or you can use chocolate chunks (making them vegan double chocolate chunk cookies, yum!) instead (same measurement/weight for both). You can also add in walnuts to make them even more brownie-like, just replace ⅓ of the chocolate chips with chopped walnuts.

    If you don't already have a go-to vegan chocolate chip brand that you keep on hand, read through my article: "Are Chocolate Chips Vegan" to find one.

    How to Make Them

    (Note: I’ve outlined the step-by-step on how to make these delicious cookies here, but find the full recipe, ingredients, and directions at the end of this post.)

    Follow these five easy steps and before you know it, you'll have a batch of the most irresistible vegan double chocolate cookies you've ever tasted!

    1. Start out by mixing all the dry ingredients together.

    2. Mix all the wet ingredients together. Add dry mixture to wet mixture and mix until combined.

    3. Add the chocolate chips and stir them in until they have all been incorporated into the cookie dough.

    A collage of four images showing the progression of the steps needed to make these cookies.

    4. Using a medium cookie scoop (or a tablespoon) scoop the dough and place each cookie dough ball onto your cookie sheet.

    5. Bake! Once the bake time is up, remove them from the oven and let them rest on the cookie sheet for a few minutes before placing them on a cooling rack.

    Two side by side images showing cookie dough being scooped onto a baking tray and then the same cookie fresh from the oven.

    You'll notice that these cookie dough balls don't spread too much, they kind of keep the same dome shape they went into the oven with.

    Image shows a hand holding a chocolate cookie close up to the camera.

    What’s the Texture Like?

    Imagine a gooey, fudgy brownie, but in cookie form. That's what they're like when they're still warm. Perfection for all chocolate lovers!

    When they cool off, they'll still be soft, not as gooey as when they were warm, and a little crisp on the outside. If that sounds like the kind of cookie you'd like to bite into, then get those ingredients out and start baking!

    A close up shot of a hand holding a chocolate cookie split in two to show the inner texture.

    Storing and Freezing

    Storing Baked Cookies

    When the cookies have cooled completely, place them in an airtight container and store them at room temperature for up to 5 days.

    Freezing Baked Cookies

    You can bake the cookies and freeze them in an airtight container or in a freezer bag. When you're ready to serve, just place them on a plate, bring to room temperature, and enjoy.

    Freezing Unbaked Cookie Dough

    The dough can also be frozen for baking later. Just scoop the dough onto a parchment-lined cookie sheet and place the whole cookie sheet in the freezer.

    Once completely frozen, place each cookie ball in an airtight freezer-safe bag or container and freeze for up to 2 months. When you're ready to bake them, add about 2 minutes to the baking time, and bake at the same temperature.

    Are you new to vegan gluten-free baking? If so, be sure to read all of my vegan gluten free baking tips!

    Recipe FAQ

    Can Any of the Ingredients be Substituted?

    Some can! For all the details, see the "Ingredient and Substitution Notes" section above.

    Is Oat Flour Gluten-Free?

    Oats are naturally gluten-free, but during processing and even while growing in the fields, they can become cross-contaminated with gluten. To make sure the oat flour and oats you are buying are gluten-free, look for certification on the package.

    Are There Vegan Chocolate Chips?

    There sure are! But it can be tricky because they may not always be labelled as vegan or they were not intended to be vegan, they just happen to be “accidentally” vegan.

    PC Organics bittersweet chocolate chips are vegan and there’s also Enjoy Life, and Equal Exchange. For more vegan chocolate chip recommendations, read this article: Are Chocolate Chips Vegan? (These Brands Are!)

    Three vegan double chocolate chip cookies sitting on a small white plate.

    I hope you make these vegan gluten-free chocolate cookies, they've become a new favourite in my home.

    Despite the fact that I had to make them so many times to get them right, we definitely did not become tired of them. I may just make them again this weekend!

    If you're looking for a vegan gluten-free version of the classic chocolate chip cookies you grew up with, then check out these vegan gluten-free chocolate chip cookies.

    If You Make This Recipe...

    Let me know by leaving a rating below or by posting a picture on Instagram and tagging me. (I'm @delightfuladventures on Instagram!)

    If You Like This Recipe...

    ...you make like these other vegan chocolate recipes:

    • Vegan Gluten-Free Chocolate Cupcakes
    • Vegan Chocolate Buttercream Frosting
    • Vegan Chocolate Mousse
    • Vegan Gluten-Free Chocolate Doughnuts
    • Vegan Gluten-Free Brownies
    • Vegan Gluten-Free Thin Mint Cookies
    A close up shot of three double chocolate cookies on a small white plate.
    Print Recipe Pin Recipe SaveSaved!
    5 from 3 votes

    Vegan Double Chocolate Chip Cookies

    If you’re looking for the ultimate, most rich, chocolaty, and soft vegan double chocolate chip cookies, you’ve found them! This recipe is quick and easy to make, plus they're the best and most tasty vegan chocolate cookies you’ll try! These simple vegan cookies also happen to be gluten-free.
    Prep Time:15 minutes
    Cook Time:9 minutes
    Total Time:24 minutes
    Author: Gwen Leron
    Course: Snack
    Cuisine: Gluten-Free
    Diet: Vegan
    Servings: 24

    Suggested Equipment:

    • Kitchen Scale
    • Medium Scoop
    • Cookie Sheet
    • Wooden Spoons

    Ingredients:

    • 1 tablespoon ground flax seeds
    • 3 tablespoons water
    • 1 ½ cups (130g) oat flour (if you make your own oat flour, be sure to sift it, see note below)
    • ½ cup (42g) Dutch-process cocoa powder (sifted)
    • 1 teaspoon baking powder
    • ¼ teaspoon salt
    • ½ cup (120ml) melted coconut oil (vegan butter can also be used, see note below)
    • ¾ cup (113g) coconut sugar (brown sugar can also be used, see note below)
    • 1 teaspoon vanilla extract
    • 1 cup (180g) chocolate chips

    Instructions:

    • Preheat oven to 350°F (177°C).
    • Prepare your baking sheet(s) by lining with parchment paper (if needed).
    • Prepare your flax egg by whisking together ground flax seeds and water. Set aside for at least 5 minutes to thicken.
    • In a small bowl, whisk together the oat flour, cocoa powder, baking powder, and salt. Set aside.
    • In a medium bowl, whisk the melted coconut oil, coconut sugar, vanilla extract, and flax egg together.
    • Add dry ingredients to wet ingredients and mix until combined.
    • Stir in chocolate chips until they have combined with the cookie dough (see image above).
    • Using a tablespoon (or a medium sized cookie scoop), scoop equal amounts onto the cookie sheet(s). Leave enough space around each cookie, they will only spread a little as they bake. (See image above)
    • Bake for 9 minutes, don't over bake! (see note below)
    • Leave cookies on the cookie sheet to cool for about 2 minutes, then remove and place on a cooling rack.

    Video:

    Recipe Notes:

    • Before making this recipe, please read all of the helpful tips and FAQ above, as well as the notes below.
    • Calorie count is based on 1 of 24 cookies, which is the amount you will get if you use a tablespoon to scoop them out. If you make them with a medium sized cookie scoop (medium scoops are usually 1.5 tablespoons), you will end up with less cookies. When I make them with a scoop, I get about 20).
    • If you make your own oat flour like I do, be sure to sift it before using it for this recipe so none of the harder bits remain. Measure the correct amount needed for the recipe using the sifted oat flour. The oat flour needs to be fine for this recipe or the cookies will be too crumbly. If you can't make your own oat flour, I recommend this one.
    • This recipe will NOT work with coconut flour.
    • If you use unrefined coconut oil, it will give your cookies a coconut flavour, so if that isn’t appealing to you, use refined coconut oil.
    • Brown sugar can be used in place of the coconut sugar. Brown sugar is slightly sweeter than coconut sugar, so you can drop down to a packed ⅔ cup (133g) if you'd like, or you can stick with the ¾ cup (packed, 150g) if you prefer.
    • Vegan butter can be used in place of the coconut oil, use the same ½ cup amount of melted butter (1 stick / ½ cup, melted (120ml)).
    • Cookies may seem under baked when you take out of the oven because they will be very soft (this is why you need to let them sit and settle on the cookie sheet for a couple minutes after taking them out of the oven). Not to worry, they firm up as they cool.
    • Store leftovers in an airtight container for up to five days.
    • Inspired by this recipe.
    • Nutrition info listed below is based on one cookie made using the recipe as written. Nutrition info is only to be used as a rough guide. Click here to learn how nutrition info is calculated on this website.

    Nutrition Info:

    Serving: 1cookie | Calories: 151kcal | Carbohydrates: 19.3g | Protein: 1.8g | Fat: 8g | Saturated Fat: 5.8g | Monounsaturated Fat: 0.3g | Sodium: 37.4mg | Potassium: 47.4mg | Fiber: 1.9g | Sugar: 10.7g | Vitamin A: 0.1IU | Calcium: 11.4mg | Iron: 1.5mg
    Did You Make This Recipe?If so, please share a picture with me on Instagram! Tag @delightfuladventures and hashtag #delightfuladventures. I can't wait to see!

    More Vegan Gluten Free Cookie Recipes

    • Almond Flour Oatmeal Cookies (Vegan, Gluten-Free)
    • Vegan Gluten-Free Linzer Cookies
    • Vegan Chocolate Peppermint Cookies
    • Vegan Gluten-Free Christmas Cookies

    Reader Interactions

    Comments

    1. Sandy says

      December 24, 2021 at 11:14 am

      5 stars
      Just made these for a holiday potluck and am having a hard time not sneaking another one! I am going to have to make a batch just for myself when I get back. Great recipe, thank you!

      Reply
      • Gwen Leron says

        December 24, 2021 at 11:26 am

        You can't go wrong with double chocolate 🙂 Thanks for your note, Sandy, enjoy!

        Reply
    2. Clare W says

      February 06, 2021 at 4:04 pm

      5 stars
      The were quick and easy to make. Lovely gooey texture that stayed well after cooling (although I did eat one pretty much straight out the oven). I couldn’t find coconut sugar so used Demerara, but worked fine. Will definitely make again and might add hazelnuts next time too.

      Reply
      • Gwen Leron says

        February 07, 2021 at 11:11 am

        I think hazelnuts would be a nice addition! I'm so happy you liked the recipe, Clare. Thanks very much for taking the time to leave your comment and rating, I appreciate it very much 🙂

        Reply
    3. Pamela Fitzpatrick says

      October 24, 2020 at 11:26 pm

      Can applesauce substitute for the coconut oil? Thanks!

      Reply
      • Gwen Leron says

        October 25, 2020 at 5:27 pm

        Hi Pamela, I have not tried it, but I don't think that applesauce will be a suitable substitute for the coconut oil in this recipe. I think the cookies would turn out dense. You may have luck with a nut butter, but again, I have not tested it so I can't say for sure. If you do end up trying it, please come back and let me know how things went. I hope this helps 🙂

        Reply
    4. Valerie Kinsora says

      July 20, 2020 at 8:56 am

      Looks very good. Could cacao be substituted for cocoa powder?
      Thanks

      Reply
      • Gwen Leron says

        July 20, 2020 at 12:58 pm

        Hi Valerie, unfortunately, cacao powder cannot be used without having to make some modifications to the rest of the recipe (I use Dutch processed cocoa powder). I have not tested the recipe with cacao, so I cannot guide you on those changes, however, this article may be helpful if you cannot get Dutch processed cocoa powder. I hope this helps, let me know if you have any other questions!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Image of person wearing a red shirt with a black apron over it.

    Hi, I'm Gwen! if you’re looking for easy-to-make, delicious vegan and gluten-free recipes you’ll want to make over and over again, you’ve landed in the right place!

    More about me →

    READER FAVOURITES

    • Vegan Gluten-Free Sugar Cookies
    • Easy Strawberry Sauce
    • Vegan Cream Cheese Frosting
    • Mini Gluten-Free Vegan Apple Muffins

    WINTER FAVOURITES

    • Slow Cooker Lentil Sweet Potato Chili
    • Butternut Squash Sweet Potato Carrot Soup
    • Lentil Sloppy Joes (Instant Pot, Slow Cooker, or Stovetop)
    • Vegan Chili Mac

    Footer

    ↑ back to top

    CONTACT

    • ABOUT
    • CONTACT

    NEWSLETTER

    • SIGN UP FOR EMAILS AND UPDATES!

    INFO

    • ACCESSIBILITY
    • CCPA POLICY
    • DISCLOSURE & POLICIES
    • DO NOT SELL MY PERSONAL INFORMATION
    • PRIVACY

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2014–2023 Delightful Adventures