Vegan Double Chocolate Chip Cookies

This page may contain affiliate links. Click to learn more. As an Amazon Associate I earn from qualifying purchases.

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!

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, just like these:

(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!

Table of Contents show

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!

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

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.

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

4. Scoop the cookie dough onto your cookie sheet.

5. Bake!

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 cookies 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.

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.

Recipe FAQ

Can Any of the Ingredients be Substituted?

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.

How Should They Be Stored?

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

Can I Freeze Them?

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.

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.

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.

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!