Soft & Gooey Vegan Double Chocolate Cookies

If you’re looking for the ultimate, richest, 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. With no chilling required, you’ll have warm cookies ready in just about 25 minutes.

If deep, dark chocolate flavour is what you crave, then these vegan double chocolate cookies are a must-make for you! They're rich, gooey, and super quick and easy to make.

This soft and gooey chocolate cookie recipe took about eight (!!!) tries or so 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.

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 these vegan cookies, you're in for a delicious treat!

Here's Everything You'll Need

A Few Notes About Ingredients and Swaps

(NOTE: Only ingredients with special notes are listed below. The full ingredient list can be found in the recipe card.)

Flour - I tested with two different flours, and I couldn't pick one because they were both excellent. So you have two choices: oat flour if you want vegan gluten-free double chocolate cookies, and all-purpose white flour if you just need them to be vegan. The amount for each type is different, so please take note of that when making the recipe.

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, just make sure it's the solid type that comes in sticks or blocks and not the type that comes in a container. 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 - I make many of my vegan cookies with flax egg, but if you can't or don't have ground flax seeds, chia seeds will work instead.

Light Brown Sugar - Depending on what I have on hand, I tested with both brown sugar and coconut sugar in this recipe. If you want to use coconut sugar, you'll need a different measurement, so take note of that before you start making the recipe.

Chocolate Chips - I always use regular-sized, vegan semi-sweet chocolate chips for this recipe, but you can use mini chocolate chips or chocolate chunks. Use the same measurement/weight for both substitutes.

Now, Let's 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.)

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.

So...What’s the Texture Like?

When they’re still warm, these cookies are gooey and fudgy, almost like a brownie in cookie form, with soft, melty chocolate chips and crispy edges. Once cooled, they’re still soft, but no longer gooey, and the inside becomes fluffier.

You may also wonder about the difference between the oat flour and all-purpose flour versions. The oat version has a subtle oat flavour, while the all-purpose version is a little fluffier and softer. You really can’t go wrong with either one!

A Few More Tips Before You Make Them

• 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. I highly recommend using a scale and my weight measurements to make this recipe. (See the "Suggested Equipment" section in the recipe card for the scale I use and recommend.)
• Sift the cocoa powder - as tempting as it is to skip this, 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, always sift it before adding it to the dry ingredients.
• 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.

After You Make Them...

Let me know if you make these vegan cocoa cookies by leaving a comment and 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!)