Double chocolate cookies bake up chewy and gooey, and filled with a gooey chocolate center. The perfect vegan and gluten free cookie for chocolate lovers!
When it comes to vegan cookie recipes, my favorites include the classic chocolate chip cookies, white chocolate macadamia cookies, and these vegan chocolate cookies.
I am a full fledged chocoholic, and the more chocolate I can fit into a dessert, the better the dessert will be. Well, in my eyes at least. These chocolate cookies are currently how I satisfy my chocolate cravings.
If I had to describe these cookies, I’d call them fudge cookies or fudgy brownie cookies. See, they have a crisp and tender exterior, but a fudgy, gooey center. If you’ve made my brownie cookies before, then these will be kind of similar, although not as thin and crispy. Rather, they are thick, soft, and with mouthfuls of chocolate in every bite.
Seriously, these are the ultimate vegan chocolate cookies!
How do you make double chocolate cookies?
These cookies take barely any time to prepare and require no eggs, milk, or dairy. Furthermore, you don’t need any fancy kitchen mixers- just one bowl and patience to let the dough chill. I promise you though, it will be worth it!
- Flour– All purpose flour or gluten free all purpose flour. You can try a wholewheat flour, but your cookies will not be as soft.
- Cocoa powder– Dutch processed and sifted, to ensure no clumps are in them.
- Baking soda– Gives the cookies some rise and ensures they do not spread too much.
- Salt– Brings out the sweetness of the cookies.
- Butter (dairy free)- I used dairy free butter, to keep them vegan.
- Oil– Any neutral tasting oil can be used, like canola oil, vegetable oil, or even refined coconut oil.
- Sugar of choice– There are plenty of sugar options here. Standard sugars, like white or brown can be used, along with coconut palm sugar. See my tips below to make sugar free double chocolate cookies.
- Water– To mix everything together. You can use milk if you’d like, but I noticed no difference.
- Chopped chocolate– This is important- You MUST use a chopped up chocolate bar, not chocolate chips. This ensures the center is oozing with chocolate, just like in my Tesla chocolate cookies.
Start by mixing together your dry ingredients in a mixing bowl and set that aside. In a separate bowl, cream together the butter, oil, sugar, and one tablespoon of water, until fluffy. Add the rest of the water and mix well. Slowly add in your dry mixture until combined, then fold through your chocolate chips. Cover your mixing bowl and refrigerate the dough for at least 30 minutes, preferably an hour.
Preheat the oven to 180C/350F and line a large baking sheet with parchment paper. Form 12 balls of dough and place them on the lined sheet,1-2 inches apart, as they will spread a little bit. Bake for 10-12 minutes, until ‘just’ done. Remove from the oven and let cool on the baking sheet completely.
Can I make these cookies sugar free?
If you’d like to make these sugar free, simply make the following swaps-
- Sugar– Use a granulated sweetener like monk fruit or erythritol, or a brown sugar substitute, like Splenda brown sugar.
- Chocolate- Use a sugar free chocolate bar or a Baker’s Chocolate Bar with a minimum cocoa content of 80%. You can also use sugar free chocolate chips, but they will not melt very well.
Can I make these cookies keto/low carb?
These cookies are best not to be altered too much, otherwise, they will likely not turn out as expected.
If you’d like a low carb chocolate cookie, you may want to make keto double chocolate chip cookies.
Tips to make the best double chocolate cookies
- Do not overbake the cookies, as they firm up while they are cooling down. Once the cookies look set on top and are mostly firm around the edges, they are done.
- If you’d prefer thicker, larger cookies, make 6 balls of dough instead of 12.
- For an extra hit of gooey chocolate in the center, place a square or two of chopped chocolate directly into the center of the cookie dough ball.
- Feel free to add other kinds of chocolate into it, like white chocolate chips, peanut butter chips, or caramel chips.
Storing and Freezing cookies
- To store: Leftover cookies will keep at room temperature, in a sealed container, for up to 2 weeks. You can store them in the refrigerator if you’d like them to keep longer.
- To freeze: Place cookies in a ziplock bag and store in the freezer for up to 6 months. Let thaw to room temperature before enjoying.
More vegan cookie recipes you’ll enjoy
- Oatmeal Raisin Cookies
- Healthy Oatmeal Chocolate Chip Cookies
- Banana Bread Cookies
- Peanut Butter Cookies
- Copycat Levain Cookies
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Double Chocolate Cookies
- 1 cup flour all purpose or gluten free
- 1/3 cup cocoa powder
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 cup butter dairy free or standard
- 2 tablespoon oil any neutral tasting oil (canola, vegetable, etc)
- 3/4 cup sugar of choice 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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I can use almond flour and swerve?
Nope, not for this recipe.
Do you know if plant-based butter can be used in this recipe? Thanks.
Sure! I always use dairy free butter
Can I use brewed coffee instead of just water?
I don’t see why not