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    Home » Recipes » Cookies

    Vegan Double Chocolate Chip Cookies

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

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    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!

    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:

    • 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!

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

    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 ⅓ 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.

    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!

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    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 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
    • Vegan Gluten-Free Thin Mint Cookies

    You can help others to find this recipe by pinning it to your recipe board on Pinterest! Click here to pin it now!

    A close up shot of three double chocolate cookies on a small white plate.
    Print Recipe
    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:

    • 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) cocoa powder, sifted (Dutch processed)
    • 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.

    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!
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    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

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