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.
Ingredients List
- 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.
Flavor Additions
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
How to Make…
Vegan Double Chocolate Cookies
These DOUBLE Chocolate Vegan Cookies are gluten-free friendly, made with plant based butter and your choice of nut or seed butter, plus loaded with chocolate chips and chunks. Crispy edges and soft centers.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Total Time: 17 minutes
- Diet: Vegan
- Yield: 18 cookies 1x
- Scale:
Ingredients
- 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
Instructions
- 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.
Recipes Notes:
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.
Nutrition Information:
- 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
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Chelsea @ Healthy Fabulous Life says
These look so chocolately and delicious!! The perfect treat!
G says
I made this recipe and loved it! My cookies turned out really oily so I think I did something wrong. Any suggestions? Can I sub the coconut oil for something else?
★★★★★
Ashley says
It could be that you didn’t quite mix in the coconut oil enough (or perhaps it was too liquid-y?) or that you were a little shy on the flour. It’s hard to say without being there! I would store them in the fridge if they need to firm up. But if you wanted to use a softened dairy-free butter (or if not vegan regular butter) that could also work in place of coconut oil.
Lisa says
The are delicious, but are WAY too liquidy and oily if done following the recipe exactly. I have tried many, many times, and am an adept cook. When I doubled the flour, and used only soy butter (no oil), they were perfect. I would suggest this to anyone who likes a firm cookie, or who even wants a little crunch. 5 stars if you take this and modify it. I would also suggest a longer time in the oven and a slightly higher temperature.
★★★
Ashley says
Thanks so much for the feedback Lisa. Coconut oil can be a little tricky to work with so depending on the temperature, it could produce different results. But thank you for your comment!
Alauna says
How can I make these cookies not vegan? Do I sub the flax seed + water for 1 egg?
Ashley says
Yes you can sub 1 egg and should be good ?
Brianna says
I made these cookies twice in 3 days… they are perfect. I followed the recipe exactly and mine did not turn out oily like other comments stated. I’ll be making them again soon!
★★★★★
Tess says
Definitely needs longer bake time! Followed recipe exactly, and after 8 minutes cookies were still raw. I’ve actually added quite a bit of time to baking (15 minutes) and they are just now firm enough to stop baking. They smell amazing so fingers crossed they are just as tasty!
Ashley says
Hi Tess, thanks for your feedback! Every oven is different, and it may be that you needed some more time. Chocolate cookies can be more challenging to bake/to tell when they’re done. These cookies are meant to be a softer cookie, but hope they turned out for you!
Sadie Clark says
i love this recipe so much! i did not have enough room on my baking sheet so i ate it raw, it was so so good!!!
★★★★★
Naomi says
Wow, these were so good! I didn’t have chocolate chips, so I rolled the dough balls in powdered sugar before baking and they turned into the most wonderful chocolate crinkle cookies. I didn’t have any problems with the oil content. For a GF Vegan cookie, it had the most AMAZING texture that is hard to find without the typical cookie ingredients (crisp on the outside, perfectly chewy in the middle!) – thanks so much for a great recipe!
★★★★★