Vegan Double Chocolate Chip Cookies

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

5 from 3 votes

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 Time15 mins

Cook Time9 mins

Total Time24 mins

Servings:

Author: Gwen Leron

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) Dutch-process cocoa powder (sifted)
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.

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