If you’re looking for the ultimate, most rich, soft, and chocolaty vegan chocolate cookies, you’ve found them! They're the best and most tasty vegan double chocolate cookies you’ll try, they’ll remind you of gooey brownies.
They’re quick and easy to make and they’re dairy-free and egg-free, plus, they have a gluten-free option. You’re going to love them!
If deep, dark chocolate flavour is what you crave, then these vegan chocolate cookies are a must-make for you! They're rich, gooey, and super easy to make, and the best part? They take just NINE minutes to bake!
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 best cookies to make when you want something full of chocolate to satisfy your sweet tooth and chocolate cravings.
In case you haven't noticed, cookies are a popular treat here, especially when they're packed with chocolate chips, like these:
- Peanut Butter Oatmeal Chocolate Chip Cookies
- Vegan Oat Flour Cookies with Chocolate Chips
- Vegan Peanut Butter Chocolate Chip Cookies
- Oatmeal Cranberry Chocolate Chip Cookies
- Vegan Gluten-Free Pumpkin Chocolate Chip Cookies
- Vegan Almond Flour Cookies with Chocolate Chips
So, let's get started so you can make your own batch of these easy vegan double chocolate chip 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 simple ingredients you'll need for these scrumptious, homemade chocolate cookies (10 if you count the water needed to make the flax egg).
Ingredient and Substitution Notes
Flour - You have two choices for the flour: Oat flour if you want to make vegan gluten-free chocolate cookies, and all-purpose white flour if you need them to be just vegan. The amount for each type is different, so please take note of that when making the recipe.
I have not tried making this recipe with any flour other than these two, so stick with one of them for the best results. If you make your 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, no matter what type you are using, is so important to get the best results so 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 recipe is made with cocoa powder and cannot be substituted with any other kind of chocolate. I use Dutch-process cocoa powder. Cacao powder/natural cocoa powder cannot be used without making other modifications to the recipe.
Flax Egg - If you can't have flax, a chia egg will work just fine in its place.
Light Brown Sugar - Depending on what I have on hand, I use both brown sugar and coconut sugar in this recipe. I have brown sugar listed in the recipe but if you want to use coconut sugar, you will need a different measurement, so take note of that before you start making the recipe.
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 don't know how well they would work.
Baking Powder - This helps the cookies puff up and give them the perfect texture. It cannot be replaced with baking soda and cannot be left out.
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 instead! Use the same measurement/weight for both substitutes. You can also add in walnuts to make them even more brownie-like, just replace a ¼ cup 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 easy step-by-step on how to make these delicious cookies here, but find the full recipe, ingredients, and directions in the recipe card at the end of this post.)
Follow these 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 by mixing all the dry ingredients together.
2. Mix all the wet ingredients together in a large bowl. Add the flour mixture to the 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.
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.
6. Allow the cookies to rest on the cookie sheet for a few minutes before transferring them to a cooling rack.
You'll notice that these cookie dough balls don't spread too much as they bake, they keep almost the same dome shape they went into the oven with.
What’s the Texture Like?
When they're still warm, they're like a gooey, fudgy brownie, but in cookie form, thanks to the soft, melty chocolate chips. Perfection for all chocolate lovers! They will also have crispy edges.
When they cool off, they'll still be soft, not gooey any longer like when they were warm, the inside will be more fluffy.
You may also wonder what the difference in taste and texture is between the version made with oat flour and all-purpose flour.
The oat version has a little bit of an oat flavour which is great, and I would say that the texture of the all-purpose flour is a little fluffier and softer than the oat version. You won't go wrong either way!
If this sounds like the kind of cookie you'd like to bite into, then get your ingredients out and start baking!
Storing and Freezing
Storing Baked Cookies
When the cookies have cooled completely, place them in an airtight sealed 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 a freezer bag. When you're ready to serve, just place them on a plate, bring them to room temperature, and enjoy.
Freezing Unbaked Cookie Dough
The dough can also be frozen for baking later. Just scoop it 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, don’t thaw them, just add about 2 minutes to the baking time, and bake at the same temperature. You can also thaw them and bake for the same time stated in the recipe.
Do you want to make your vegan gluten-free baking perfect? If so, be sure to read all of my vegan gluten-free baking tips!
Tips for Success
This recipe was tested extensively, here are my tips to make it perfectly every single time:
- Measure and have all your ingredients ready to go before starting. This will make the process run smoothly, quickly, and easily. Make sure all of your ingredients are at room temperature.
- Measure your flour correctly. Too much flour, no matter what type you use, will make your cookie dough not have the correct consistency. Please read my article about how to measure flour correctly. This tip also applies to all other ingredients, make sure to measure them accurately to get the best results. I highly recommend using a scale (this is the one I have (Amazon Link) and my weight measurements.
- Sift the cocoa powder - Cocoa powder can be lumpy and those lumps are hard to get rid of after it has been mixed with the other ingredients. To avoid this, sift it before adding it to the dry ingredients.
- Use a cookie scoop to scoop the cookie dough. This will result in uniform-sized cookies so they all bake evenly. Using a scoop also makes this step quicker and easier.
- Don't skip the resting time after you've removed them from the oven. You must wait for at least 2 minutes before transferring them to a cooling rack since they are very soft right after baking. They will firm up as they cool.
- Read this post from top to bottom before you start. I’ve included a lot of tips and tricks so you get things right. Also, read through the recipe before getting started and take note of the different measurements for the different types of flour and sugar.
- Follow the recipe exactly as it’s written for the very best results.
Looking for more quick and easy cookies to make? Look through this list of delicious vegan cookie recipes!
Recipe FAQ
Some can! For all the details, see the "Ingredient and Substitution Notes" section above.
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.
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.
For a large list of vegan chocolate chip recommendations, read this article: Are Chocolate Chips Vegan? (These Brands Are!)
Use a brand that makes their butter in sticks and blocks, don’t use soft, spreadable vegan margarine from a container, that type contains too much water. Some brands that make vegan butter in sticks and blocks suitable for baking are Melt, Becel, Earth Balance, Flora, Country Crock, and Miyoko's.
If you're looking for a vegan gluten-free version of the classic chocolate chip cookie 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 (tell me if you use oat flour or ap flour!) or by posting a picture on Instagram and tagging me. (I'm @delightfuladventures on Instagram!)
If You Like This Recipe...
...you may like these other vegan chocolate recipes:
Vegan Chocolate Cookies
Suggested Equipment:
Ingredients:
- 1 tablespoon ground flax seeds
- 3 tablespoons water
- 1 ½ cups (130g) oat flour OR all-purpose white flour (if using all-purpose flour, use 1 ¼ cups + 2 tablespoons (172g), see notes below)
- ½ cup (42g) Dutch-process cocoa powder (sifted)
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup (120ml) melted coconut oil, cooled (cooled melted vegan butter can also be used, see note below)
- ⅔ cup (133g) light brown sugar, packed (coconut sugar can also be used, see below for more info)
- 1 teaspoon vanilla extract
- ¾ cup (135g) 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 the flour, cocoa powder, baking powder, and salt together. Set aside.
- In a medium bowl, whisk the melted coconut oil (or vegan butter), sugar, vanilla extract, and flax egg together.
- Add dry ingredients to wet ingredients and mix until combined, don't over-mix.
- Stir in chocolate chips until they have combined with the cookie dough.
- Using a medium-sized cookie scoop (or a tablespoon) scoop the dough and place each ball on the cookie sheet. Leave enough space around each cookie, they will not spread much as they bake.
- Bake for 9 minutes, don't overbake.
- Leave cookies on the cookie sheet to cool for 2 minutes, then carefully transfer them to 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.
- The calorie count is based on 1 of 22 cookies, which is the amount you will get if you use a medium-sized cookie scoop (medium scoops are usually 1.5 tablespoons).
- The amount of flour you use is based on the type of flour you use. Each is different because they have different properties and densities. Please take note of each measurement/weight and measure/weigh correctly.
- If you make your oat flour, be sure to sift it before using it for this recipe so no hard bits remain and the flour is fine. Don't measure/weigh it before it has been sifted, only measure it after or the amount will be incorrect. The oat flour needs to be fine for this recipe or the cookies will be crumbly. If you don't make your own, you can also buy oat flour online.
- I have only tested with the two types of flour mentioned, no others have been tested so I am unsure of how they would work. However, I do know that this recipe will NOT work with coconut flour.
- 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.
- Unsalted vegan butter can be used in place of the coconut oil, use the same amount (½ cup melted cooled butter (1 stick / ½ cup, melted)).
- Coconut sugar can be used in place of the brown sugar. Since coconut sugar is slightly less sweet than brown sugar, use ¾ cup (113g) instead of the measurement for the brown sugar in the recipe above.
- The cookies will be very soft when removed from the oven but they will firm up while they rest on the cookie sheet.
- Store leftovers in an airtight container for up to 5 days.
- Freeze baked cookies in single layers in an airtight container or a freezer bag. When you're ready to serve, just place them on a plate, bring to room temperature, and enjoy.
- To freeze unbaked dough, 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.
- The nutrition info listed below is based on one cookie with the recipe as written using oat flour and coconut oil. Cookies made with all-purpose flour have a calorie count of 134 per cookie. Nutrition info is only to be used as a rough guide. Click here to learn how nutrition info is calculated on this website.
Sandy says
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!
Gwen Leron says
You can't go wrong with double chocolate 🙂 Thanks for your note, Sandy, enjoy!
Clare W says
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.
Gwen Leron says
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 🙂
Pamela Fitzpatrick says
Can applesauce substitute for the coconut oil? Thanks!
Gwen Leron says
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 🙂
Valerie Kinsora says
Looks very good. Could cacao be substituted for cocoa powder?
Thanks
Gwen Leron says
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!