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!
Cookies are a popular treat around here, especially when they’re packed with chocolate chips, just like these:
- Peanut Butter Oatmeal Chocolate Chip Cookies
- Vegan Gluten Free Peanut Butter Cookies
- Oatmeal Cranberry Chocolate Chip Cookies
(You can see all of my other cookies recipes here!)
This love for cookies is why when, a few months back while scrolling through Pinterest, I saw this gluten-free chocolate brownie cookies recipe and immediately clicked on it because they looked SO good!
I quickly learned that the recipe was not vegan, but no problem, I could fix that up. But it wasn’t as easy as I thought it would be.
About eight (!!!) or so tries later, and a recipe that’s very different from the original, I had a winner 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 (that happens often to you, too, right?)
These vegan double chocolate chip cookies are the best because they’re rich, 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!
Ingredients You’ll Need
There are just nine ingredients you’ll need for this recipe (10 if you count the water needed to make the flax egg).
You’ll need oat flour, oat flour (gluten-free if needed), and bonus, you can save some money by making your own oat flour, like I do. However, before using using homemade oat flour in this recipe, you’ll need to sift it to get rid of the bigger pieces which will affect your recipe if they’re left in.
Along with the oat flour, you’ll need cocoa powder, coconut oil, and a few other cookie recipe staples.
Are you new to vegan gluten-free baking? If so, be sure to read all of my vegan gluten free baking tips!
How to Make Them
(Note: I’ve outlined the step-by-step on how to make this recipe 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.
3. Add the chocolate chips and stir them in until they have all been incorporated into the cookie dough.
4. Scoop the cookie dough onto your cookie sheet.
You’ll notice that these cookies don’t spread too much, they kind of keep the same dome shape they went into the oven with.
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.
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!
Yes and no. See below
Oat Flour – I have not tried substituting this flour with any other flour, so I would stick with the oat flour for best results.
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 coconut flavour, so if that isn’t appealing to you, use refined coconut oil.
Cocoa Powder – No, this ingredient cannot be substituted with any other kind of chocolate. I use Dutch processed cocoa powder. Cacao 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 for more info about that.
Chocolate Chips – I always use regular sized, semi-sweet 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, you may just have to use a little less as well since they are significantly bigger than regular chocolate chips. You can also add in walnuts to make them even more brownie-like, just replace 1/3 of the chocolate chips with chopped walnuts.
When the cookies have cooled completely, place them in an airtight container and store at room temperature for up to 5 days.
You can bake the cookies and freeze them. When you’re ready to serve, just place them on a plate, bring to room temperature, and enjoy.
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 onto the baking time, same temperature.
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.
Here in Canada, President’s Choice decadent semi-sweet chocolate chips are vegan and there’s also Enjoy Life, and Kirkland Signature at Costco (in the big white bag).
In the US, look for Enjoy Life, Kirkland Signature from Costco (in the big white bag), or check Whole Foods, or Trader Joe’s brands.
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!
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If You Like This Recipe…
…you may also like these other simple vegan cookie recipes:
- Vegan Gluten Free Oatmeal Cookies
- Vegan Almond Butter Cookies
- Vegan Oatmeal Chocolate Chip Coconut Cookies
- Vegan Oatmeal Raisin Cookies
- Chewy Vegan Gluten Free Gingerbread Cookies
- Oatmeal Breakfast Cookies with Prunes and Walnuts
And 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
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Vegan Double Chocolate Chip Cookies
- 1 tablespoon ground flax seeds
- 3 tablespoons water
- 1 1/2 cups (130g) oat flour (if you make your own oat flour, be sure to sift it, see note below)
- 1/2 cup (42g) cocoa powder, sifted (Dutch processed)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (120ml) melted coconut oil (vegan butter can also be used, see note below)
- 3/4 cup (113g) coconut sugar (brown sugar can also be used, see note below)
- 1 teaspoon vanilla extract
- 1 cup (180g) chocolate chips
- 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.
- 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 2/3 cup (133g) if you’d like, or you can stick with the 3/4 cup (packed, 150g) if you prefer.
- Vegan butter can be used in place of the coconut oil, use the same 1/2 cup amount of melted butter (1 stick / 1/2 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.