DOUBLE CHOCOLATE COOKIES made vegan using part nut or seed butter, plant based butter, a flax egg, and gluten-free too! These cookies are so easy to make and a must for the chocolate lover. Healthier recipe!
Why You Should Make These
Whether you’re new to vegan baking or you’ve been doing it for a while, this chocolate cookie recipe is super easy to make.
You don’t need many ingredients and there are a variety of ways to sub in ingredients using what you have on hand.
They don’t require any chill time and you’ll have fudgy, chocolate-y cookies with crisp edges and soft centers in about 20 minutes.
- flaxseed meal + water – this is what is called a “flax egg” <–- you can read more about them in the post linked.
- granulated sugar – you can use cane sugar or light brown sugar, or coconut sugar works too.
- creamy nut or seed butter – I like cashew butter here best for it’s neutral flavor. If you love chocolate + peanut butter combo, you can definitely sub in peanut butter.
- plant based butter – this will give you the best results but softened coconut oil will work too. Just make sure it’s softened, not liquid form.
- vanilla extract – to enhance flavor
- cocoa powder – we’re using a 1/3 cup here to give these chocolate cookies the perfect amount of chocolate
- espresso powder – optional but increases the chocolate flavor
- 1:1 gluten-free flour blend – Be sure to use a 1:1 flour blend (Bob’s Red Mill is my go-to) or whole wheat white flour also works. It would probably be fine to use unbleached all-purpose, but I would add an additional two tablespoons.
- baking soda, baking powder & salt – to get a good rise and cracks in the cookie, with salt balancing all of the flavors.
- dairy-free chocolate chips & chunks – I like to use a blend here for the ultimate chocolate-y experience!
Easy to Make
Just like traditional cookies, we’re starting with creaming together the wet ingredients.
First combine the sugar with the cashew butter and softened vegan butter until well mixed – about 1 minute.
Then add in the flax egg and vanilla, mixing on low-medium speed until the mixture is creamy.
Then you’ll add in the flour, cocoa powder (make sure to use regular unsweetened, not dutch process, baking soda, baking powder and salt. Mix until combined – your dough should be soft and thick.
Then add in the chocolate chunks and chips. I like using a mix for lots of chocolate texture.
Use a medium cookie scoop for uniform cookies, and gently press the cookies down a bit for flatter cookies, or you can leave as is for thicker cookies.
Bake for 9-12 minutes, until tops are crackly.
If you like peanut butter and chocolate, feel free to sub peanut butter in for the cashew butter here.
If you like espresso, add in 3/4 teaspoon for strong mocha flavored cookies.
If you like sweet + salty, add on some flaked sea salt immediately after removing from the oven.
If you like citrus + chocolate, add on some orange zest and lightly glaze with an orange confectioners sugar
And then you must serve these vegan chocolate cookies with your favorite glass of milk.
Let me know if you try them!
More Chocolate Lover’s Recipes
- Paleo Chocolate Bread
- Healthy Double Chocolate Muffins
- Cassava Flour Brownies
- 5-Ingredient Avocado Chocolate Pudding
If you’ve made this recipe, be sure to comment and leave a review below! I love hearing from you and it helps others learn more about the recipe too. Xx Ashley
- 1 tablespoon flaxseed meal + 3 tablespoons water
- 1/2 cup + 1 tablespoon 1:1 gluten-free flour blend, or whole wheat white
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/3 cup creamy cashew butter
- 5 tablespoons unsalted vegan butter, softened
- 1/3 cup brown sugar
- 1/3 cup granulated sugar
- 2 teaspoons vanilla extract
- 1/4 cup mini dairy-free chocolate chips
- 1/4 cup dairy-free chocolate chunks
- Preheat oven to 350ºF. Line 2 large baking sheets with parchment paper; set aside.
- Combine flaxseed meal with water and let sit until gel consistency, about 5 minutes.
- In a medium bowl whisk together flour, cocoa powder, baking soda and salt; set aside.
- In a large bowl using electric mixer, cream together cashew butter, vegan butter and sugar until light and creamy, about 1 minute. Add in flaxseed egg and vanilla, mixing on low speed until combined.
- Add in bowl of dry ingredients, mixing on low until combined. Fold in chocolate chips. Dough should be somewhat moist and thick, but not too sticky. You should be able to form a ball with your hands.
- Using medium cookie scoop (about 1.5 tablespoons) scoop dough into round shape. Roll cookie dough between hands until shaped, then place on baking sheet about 2″ apart. Add chocolate chunks to top of cookie dough if desired. Gently flatten cookie with palm of hand so it’s about 3/4″ thick.
- Bake cookies for 9-12 minutes, until edges are crisp but middles are soft – be careful not to over-bake as the cookies will set upon cooling. Let cookies rest on baking sheet for 2 minutes before transferring to wire rack.
Store cookies in airtight container at room temperature, enjoy within 5-7 days.
Recipe originally published in 2018, updated and modified for more consistent results, November 2021.
- Serving Size: 1 cookie
- Calories: 100
- Sugar: 10g
- Sodium: 118mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
This post contains some affiliate links. Should you choose to purchase through said links, I will receive a small commission. Thank you for your support in helping keep Fit Mitten Kitchen up and running.