Indulge in your chocolate cravings with this vegan double chocolate cookies recipe. Made with no eggs or dairy and fresh out of the oven in under 15 minutes!
If I had to pick my favorite flavor combination of all time, it would have to be chocolate… and chocolate.
Seriously, there’s no such thing as too much chocolate, whether it’s in vegan chocolate muffins, vegan brownies, or double chocolate chip cookies. Made with only plant-based ingredients, these cookies are in a league of their own. Whether you’re a cookie pro or a baking newbie, you’ll have no trouble making these vegan chocolate cookies.
Table of Contents
- Simple baking staples. Aside from the vegan butter, the rest of the ingredients are common pantry staples. No flax eggs needed this time!
- Perfect for chocolate lovers. Like my nutella stuffed cookies, these chocolate cookies are overloaded with rich chocolate flavor and an addictive fudgy texture.
- Easily made gluten-free. These cookies are egg and dairy-free and can easily be made gluten-free with one simple swap.
- Bakes in under 15 minutes. These cookies bake up FAST. The hard part is waiting for them to cool down!
As I mentioned, the beauty of these cookies is how straightforward the ingredient list is. Here’s what you’ll need:
- Flour. All-purpose flour that’s been sifted to ensure there are no clumps.
- Cocoa powder. I used sifted, unsweetened Dutch-processed cocoa powder. For a richer flavor, you can use black or dark cocoa powder.
- Salt. Just a dash to elevate the other ingredients.
- Baking soda. To help the cookies rise and spread.
- Dairy-free butter. Any unsalted vegan butter will work. If not strictly vegan, use regular unsalted butter.
- Oil. I used vegetable oil, but you can use any neutral oil.
- Sugar. I used granulated white sugar, but light brown sugar or coconut sugar can also work.
- Water. To help mix the batter. You can also use non-dairy milk, but I didn’t notice a stark texture difference.
- Chocolate. I highly suggest using chocolate chunks, NOT vegan chocolate chips. Chocolate chunks melt slowly, giving us a smooth, gooey chocolate bite.
Find the printable recipe with measurements below.
How to make vegan double chocolate cookies
Step 1- Combine dry ingredients. In a large mixing bowl, combine the flour, cocoa powder, baking soda, and salt.
Step 2- Combine wet ingredients. In a separate bowl or stand mixer, whisk together the softened butter, sugar, oil, and 1 tablespoon of water. Once smooth, add the rest of the water and mix well.
Step 3- Combine wet and dry ingredients. Slowly add the flour mixture and mix until just combined. Fold through the chopped chocolate.
Step 4- Chill. Cover the cookie dough with plastic wrap and refrigerate for 30 minutes or up to an hour.
Step 5- Prep. Preheat the oven to 350F/180C and line a large baking tray with parchment paper.
Step 6- Shape, bake, and cool. Remove the cookie dough from the fridge and form 12 small or 6 large cookie dough balls. Place evenly spaced on the prepared baking sheet and bake for 10-12 minutes or until the tops of the cookies look ‘just’ done. Remove the baked cookies from the oven and cool on the baking sheet.
Recipe tips and variations
- Make them gluten-free. Use a gluten-free all-purpose flour with xanthan gum added. If there’s no xanthan gum in the flour blend, add ¼ teaspoon.
- Avoid overbaking. The cookies will continue to firm up as they cool down. Once they look set on top and are mostly firm around the edges, they’re done!
- Make them extra gooey. If you’ve ever had our Tesla chocolate cookies, you know it’s all about the gooey chocolate center. To get this same effect, place a square of chopped chocolate directly in the center of the cookie dough ball.
- Switch up the chocolate. In addition to the chocolate chunks, fold in white chocolate chips, peanut butter chips, or caramel chips.
- Add nuts. Fold in walnuts or peanuts to add some crunch.
- Don’t skip the chill. I know it may seem unnecessary, but I promise that chilling the dough makes it easier to scoop and makes for a chewier, softer cookie.
To store: Leftover double chocolate cookies can be stored in an airtight container at room temperature for up to one week or in the refrigerator for up to two weeks.
To freeze: To keep the cookies fresher for longer, freeze them in a freezer-safe container for up to 6 months. Let them thaw overnight before enjoying.
Frequently asked questions
Yes! If you’d like to freeze the cookie dough, I recommend shaping it into your cookie dough balls, then let them freeze on a tray lined with parchment paper. Once frozen, place them in a freezer-safe container for up to 6 months. Add 2-3 minutes in the oven when you’re ready to bake.
If your cookies are coming out flat, it could be because the proportion of dry ingredients wasn’t measured properly. Sifting dry ingredients like flour and cocoa powder is important to ensure there are no clumps and you get the proper ratio of dry and wet ingredients.
More vegan cookie recipes to try
- Vegan chocolate chip cookies– Perfectly soft, chewy, and made in one bowl.
- Levain Bakery chocolate chip cookies– These are the perfect dupe for the classic Levain cookies, just ask my family!
- Vegan shortbread cookies– Made with 3 ingredients, these cookies are buttery and rich, just like traditional shortbread.
- Vegan peanut butter cookies– My friends say they prefer them to regular ones!
Vegan Double Chocolate Cookies
- 1 cup all-purpose flour all purpose or gluten free
- 1/3 cup cocoa powder
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 cup vegan butter
- 2 tablespoon oil any neutral tasting oil (canola, vegetable, etc)
- 3/4 cup sugar white, brown, coconut, or sugar free subs
- 4 tablespoon water * See notes
- 1/2 cup chocolate chopped
- In a large mixing bowl, add your flour, cocoa powder, baking soda, and salt, and set aside.
- In a separate bowl, whisk together your softened butter, sugar, oil, and 1 tablespoon of water. Once smooth, add the rest of the water and mix well. Slowly add the dry mixture and mix until just combined. Finally, fold through the chopped chocolate.
- Cover the bowl of cookie dough and refrigerate for at least 30 minutes, preferably an hour.
- Preheat the oven to 180C/350F. Line a large baking sheet with parchment paper.
- Remove the cookie dough from the refrigerator. Form 12 small or 6 large balls of cookie dough and place on the lined sheet. Bake the cookies for 10-12 minutes, or until the tops look 'just' done.
- Remove from the oven and let cool on the baking sheet completely.
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