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!
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.
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.