Fudgy Vegan Double Chocolate Chip Cookies Recipe – So Easy!
Whether you’re a pro baker or just starting out in the vegan baking world, you’re going to absolutely LOVE these easy vegan double chocolate chip cookies. In fact, I’m pretty sure this will become your new favorite vegan cookie recipe (but definitely check out all of our vegan cookie recipes here!). Well, alongside my classic vegan chocolate chip cookies and these vegan brownie cookies (banana reader favorites!). 😉
That’s why this recipe even made it into my first cookbook. And why I love it so much, that I had to make a single serving version of it too.
I’m not even joking, these cookies are the epitome of soft, gooey, molten, and fudgy, yet maintain their form so well so that you’re not getting a chocolate mess everywhere (unless you’re 5, then I can’t help you there!).
But what’s more, you’d never know that these cookies are eggless, dairy free, and can be made gluten free undetectably as well. Plus, it’s such a simple and stress-free recipe, which means it’s perfect for kids to help with around the holidays (but be sure to try these over holiday inspired vegan chocolate cookie recipes too: vegan peppermint chocolate cookies and vegan hot cocoa cookies!).
Why you’ll love these easy vegan double chocolate cookies
First of all, it’s easy to love chocolate, but these cookies just wow me because it looks and tastes like a brownie in cookie form.
All while being completely dairy free, egg free, and easily made gluten free. I mean, that’s quite a feat, little cookie!
Plus these double chocolate chip cookies make for the absolute best vegan Christmas cookies at a cookie exchange because a) it’s hard to find someone who doesn’t enjoy chocolate, and b) I guarantee you no one will have an A+ recipe like this one.
I mean, it’s just hard to find a fault in these cookies!
Unless you’re the Grinch. Or Scrooge.
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Ingredients & Substitutions:
What I love most about these chocolate brownie cookies is how dang simple and easy they are. Seriously! With everything else going on during the holidays, the last thing you need to stress over is cookies.
Before we get into just how easy these vegan double chocolate chip cookies are to put together, let’s go over the ingredients.
For these cookies, you’ll need:
- Flour (or gluten free 1-to-1 baking flour): I love King Arthur’s for gluten-free measure-for-measure flour for gluten free, or just using organic all-purpose flour for regular.
- Cocoa powder: because we need these to be extra chocolatey for vegan double chocolate chip cookies! I go over why we’re using all-natural cocoa powder or Dutch-processed over cacao powder down below.
- Vegan butter: you can also swap in refined coconut oil, and it works absolutely perfectly because the applesauce will help add moisture back into the cookies. Using refined coconut oil instead of coconut oil will ensure that there isn’t a strong coconut flavor in the cookies.
- Brown sugar and granulated sugar: but you can also just use coconut sugar! Either way works. With granulated sugar, please be sure that it’s organic and vegan (the organic ones tend to be vegan, but double check). I like to use Florida Crystals.
- Dairy free yogurt: I used to make these cookies with applesauce, which is still a great option, but I’ve been loving using dairy free yogurt lately. It’s one of my favorite vegan egg substitutes for vegan baking. You can also use pumpkin puree, but my top choice is dairy free yogurt, then applesauce.
- Chocolate chips (but of course!): I love using Pascha Organics or Endangered Species for a vegan chocolate chip, but you can also use your favorite chocolate chip brand! Valrhona also has some great vegan chocolate as well. I recommend vegan semi-sweet chocolate chips if you’re looking for a different chocolate chip to use.
A note on properly measuring ingredients:
Like with all recipes, it’s really crucial that you properly measuring your ingredients. Weighing your ingredients will give you the most accurate results, so I really suggest getting a kitchen scale.
A slight difference in method can drastically change how much of an ingredient you’re using and ultimately the result of your cookies. Take for instance the below photo.
The top cookie is properly measured ingredients. The second cookie below (smaller), uses actually MORE flour here. In fact, too much flour. This is because the flour has been scooped. I highly recommend you weigh your ingredients, but if you’re using cups, please spoon and level rather than scoop.
How to make vegan double chocolate chip cookies (overview)
For the full written instructions and ingredient measurements, see the bottom of this post in the recipe card. You can also hit the “jump to recipe” button at the top of this post! Here, we’ll go over a brief overview of the steps, along with providing visuals for a better understanding of the recipe.
As noted in the last section, it’s so important to measure out all of your ingredients properly. It also makes for even less stress when baking to measure out all ingredients before beginning. That way it’s a super stream-lined process!
But don’t worry- these vegan cookies are such a breeze to make. I just want to make sure they’re as easy as humanly possible for you! Makes vegan baking much more approachable 🙂
Here’s how to make these vegan double chocolate chip cookies:
- Whisk the wet: In a bowl, whisk the vegan butter, dairy free yogurt, sugar, brown sugar, and vanilla together. Then add in the baking soda, sea salt, and cocoa powder, whisking until combined.
- Fold in the dry ingredients. Here’s where the flour comes in. It’s important to use a rubber spatula, and fold just before all of the dry ingredients are mixed. Here’s why in the next step!
- Add in the chocolate chips and chunks, and fold together. By adding in the chocolate chips right before the flour is completely mixed, you avoid over mixing the flour. Even gluten free flour can be too gummy from being over mixed! Use a little dairy free milk here if needed.
- Chill the dough. You’ll only need to chill the dough for 10 minutes before baking!
- Scoop onto a baking sheet lined with parchment paper or a silicone mat, and bake! I use a medium cookie scoop. I bake these cookies for exactly 12 minutes. Then I lightly tap the pan on the table 2-3x (called the pan-banging method!) to get them a little less puffy. Allow the cookies to cool for 10 minutes, then enjoy!
Should I chill the cookie dough?
I’ve tested these double chocolate chip cookies both with and without chilling. It really depends on the day and the consistency of your dough. If it’s a really hot day, I would suggest chilling the dough for 10 minutes, so that the cookie dough is more scoop-able! You just don’t want all of the dough sticking to the cookie scoop!
Pro Vegan Cookie Tips & Tricks
- Use a kitchen scale to weigh your ingredients! If you noticed in the sections above, I included a new graphic of what happens when you over-scoop your flour. The cookies will be way too dough-y and won’t spread in the slightest. This happens when you don’t measure your ingredients properly- actually quite a common thing! The only way to really ensure these will come out as intended is if you use a kitchen scale. If you don’t have one, you can use measuring cups (select the “US” measurements on the recipe card below!), but please be sure to spoon & level your flour!
- Use all natural cocoa powder or dutch-process cocoa powder. While cacao powder adds many nutrients to these vegan double chocolate chip cookies, and Dutch-processed cocoa is often thought of as the preferred cocoa powder for baking. I recommend either Dutch-process or even all-natural cocoa powder. The reason being is that all-natural cocoa powder has a richer taste than Dutch-processed (similar to cacao powder), but it also has a higher acidity content than cacao powder, helping to give these cookies a bit more puffiness. This also tends to yield a softer, melt-in-your-mouth texture!
- Use a large cookie scoop for extra large cookies! I used a 3 tbsp cookie scoop to make about 9 cookies. They’re perfect for vegan ice cream sandwiches then!
- Make sure you’re using a darkcolored baking sheet. Did you know that the type of baking sheet you use for cookies actually yields different cookies? A darker baking sheet will prevent cookies from spreading too much (great if you’re making a lace cookie!). A lighter one will help them spread more (perfect for chocolate chip cookies!). I also use parchment paper on top, but you can use a silicone mat if you have it!
The perfect vegan cookies for a cookie exchange
These are one of my favorite vegan cookies for cookie exchanges for a few reasons.
- They’re classic without being overdone. Don’t get me wrong, I love gingerbread cookies, especially my vegan gingerbread cookies, as much as the next person, but chances are, there will be a few gingerbread cookies, sugar cookies, and thumbprint cookies at the exchange. These vegan brownie cookies are perfectly classic and chances are no one will make them like this!
- Everyone loves chocolate. Except for maybe someone who’s allergic to chocolate, which I’ve come across a few so far, but for the most part, chocolate is a safe bet for a happy tummy!
- These vegan double chocolate chip cookies are completely dairy free, egg free, refined sugar free, and can easily be made 100% gluten free, making them a great allergy-friendly Christmas cookie.
- Making these vegan chocolate brownie cookies doesn’t take much effort. Like at all! All you need to do is make the dough, bake the cookies, and wait for them to cool! No decorating, no fancy lattice, no secondary component that just made these a whole lot more difficult…these are some of my favorite easy Christmas cookies!
You are just going to absolutely love these easy vegan double chocolate chip cookies!
If you make these cookies, let me know down below in the comments section! And as always, I absolutely love to see your beautiful creations, so make sure to tag me on Instagram and Pinterest so that I can see!
Happy cookie baking!
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If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!
Watch how to make vegan double chocolate chip cookies:
Fudgy Vegan Double Chocolate Chip Cookies Recipe – So Easy!
- Prep Time: 5
- Cook Time: 12
- Total Time: 17 minutes
- Yield: 10 large cookies 1x
- Category: Cookies
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
Molten, fudgy vegan double chocolate chip cookies that taste like a brownie in cookie form! Stress-free baking and easy to make gluten free, these are the best vegan cookies ever and are a complete crowd pleaser, whether or not you’re vegan. You won’t even know it’s egg free and dairy free!
Ingredients
- 1 1/4 cups (160 g) all purpose flour or gluten free 1-to-1 flour*
- 1/2 cup (50 g) dutch-process cocoa powder
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1/2 tsp espresso powder (optional, but highly recommended)
- 1/2 cup (113 g) vegan butter or coconut oil, melted and cooled to room temperature
- 1/3 cup (83 g) dairy free yogurt or unsweetened applesauce, room temperature
- 2/3 cup (135 g) brown sugar
- 1/2 cup (100 g) granulated sugar
- 1/2 tsp vanilla extract
- 1 cup vegan chocolate chips or chopped vegan chocolate
Instructions
- Please read through all instructions before beginning.
- Make the cookie dough: In a large bowl, whisk together the vegan butter, dairy free yogurt, sugar, brown sugar, and vanilla extract. Then stir in the baking soda, espresso powder, and sea salt, followed by the cocoa powder. Whisk until fully incorporated. Add in the flour, and use a rubber spatula to gently fold the dry into the wet, being careful to stop mixing just before the dry is completely mixed. in
- Add in the chocolate chips: Fold in chocolate chips and/or chocolate chunks.
- Optional- chill the dough: if your dough is too sticky or it’s a super hot day, you can chill the dough in the refrigerator for 30 minutes. This is especially the case for some gluten-free flour blends. But you really don’t need t0- if your oven needs to preheat still, the dough will continue to absorb any excess liquid and thicken at room temperature. Preheat the oven to 350F.
- Bake the cookies: Scoop about 1 1/2 tbsp of dough and roll it into a ball. To make extra large cookies, stack on cookie dough on top of the other and form it into a cylinder rather than a ball. Place it onto the baking sheet and repeat for the remaining dough, spacing the cookies about 2 inches apart. Bake the cookies for 11-13 minutes (I bake the large ones for exactly 12 minutes), then remove from the oven.
- Allow the cookies to set: Let the cookies cool on the baking sheet for 10 minutes. You can use the back of a spoon to scoot any imperfect edges in towards the cookie to create a more round shape. You can also add additional chocolate chips if you’d like on top.
- Enjoy!
- Storage: store any leftover cookies in an airtight container and in the fridge for up to 5 days or in the freezer for up to 3 months.
Notes
Gluten free: use King Arthur Measure-for-Measure gluten free flour. I also like to add in 1 tbsp arrowroot starch to help with the texture. You can also use a similar blend with xanthan gum that also weighs 125 g per cup. Please note that Bob’s Red Mill 1:1 GF Flour will NOT work here.
Refined Sugar Free: swap in coconut sugar for both the brown sugar and granulated sugar for refined sugar free.
Cocoa powder: please use dutch-process or all-natural cocoa powder over cacao powder. Please read blog post for full tips!
Please read through the blog post for any additional tips!
Nutrition
- Serving Size: 1 cookie (1 tbsp dough)
- Calories: 116
- Sugar: 8.5 g
- Sodium: 86.2 mg
- Fat: 6.5 g
- Saturated Fat: 4 g
- Carbohydrates: 14.7 g
- Fiber: 1.4 g
- Protein: 1.6 g
- Cholesterol: 10.6 mg
Hands down the best cookies I’ve made so far! My husband and our friends all rated them 10/10! You’re a genius truly for coming up with this recipe. And to be honest, I’ve gotten amazing results from every recipe I’ve tried of yours!
This is amazing!! Thank you so much for the sweet words 🙂 So grateful you’re here! Thank you and enjoy!
Can you make the dough ahead of time and freeze it to bake at a later time?
Absolutely!! I do that all the time! Just freeze them as dough balls 🙂 Much easier to just bake!
AMAZING!! I did a few swaps/substitutions based on who I was making these for.
My “swaps” include:
– Unsweetened applesauce plain instead of vegan yogurt
– Swerve brand brown zero sugar sweetener
– Swerve brand granulated white zero sugar sweetener
– Bake Believe brand no sugar added dark choc chips & I used the 100% cocoa Dutch chocolate powder
I did the 1 & 1/2 tbsp amount for each cookie but a few of them ended up being slightly more which made them softer after getting out of the oven. I shortened the bake time by 2 mins for each batch. This made them extremely gooey and even yummier (I don’t like well done cookies at all, ever 🤣) soon as I got them out of the oven, I pushed the edges of cookies in quite a bit to help keep them in a prettier shape and stay thicker more evenly across each cookie. THESE TASTE SO GOOD!!! And the fact that I used a zero sugar replacement, and the applesauce instead of vegan yogurt but everyone who tasted them said they were EXCELLENT makes me want to bake them exactly the same way every time!
loved these!!! one of the best cookies I ever made, got amazing reactions from everyone who tried them!!
Oh this is awesome 🙂 Thank you so much for the review!! ENJOY!
Britt, I LOVE THESE! I literally have been making a batch every month for a year now and I freeze them and take one out when I want a treat.
OUTSTANDING TASTE!!! BRAVO
These are SO good! Fudgy in the middle and crisp at the edges. I’m so delighted with this recipe!
I didn’t have vegan yogurt, so I used berry applesauce and I’m calling them “double chocolate raspberry” 😋
I used Ardent Mills gluten free flour from Costco and measured everything by weight.
My kids are celiac and we have vegan family members, so it’s wonderful to have treats that everyone can enjoy without compromising the yum factor. Thanks for this great recipe!
This is amazing!! I haven’t tried that GF blend before but I definitely will!! So so happy you loved them 🙂 Thank you so much for this sweet review!! ENJOY!
How about white chocolate chips and dried cherries for Black Forest cookies? Yum!
Hi Lillian!! That sounds like a great combo! If you try it, let me know how it comes out!
Hi there! I just wanted to say thank you so much for this recipe. I made it for Thanksgiving & I have a lot of sensitivities! I made it with King Arthur 1:1, weighed out is the way, every time! I can’t make the batch size increase with the x2 & x3 option for some reason, but it may just be my phone. I was able to do the mental math, no big deal. I made some small, some large & some collossal! I formed them into tall cone shapes before baking & the results were pretty cool. The small cookie scoop was thin & crisp, very Oreo-like, the medium one was crispy & slightly chewy & the large one was like a corner brownie but in its best form. I used Cambie dark chocolate couverture & Anthony’s culinary grade organic Dutch process cocoa powder.
Hi Rebecca! WOW that is so amazing to hear! Thank you so much for sharing!!
What neutral oil do you use? It says to melt the neutral oil, what does that mean?
You can use coconut oil in this recipe!
Mind-blowing good!! All my family who is not GF or Vegan even preferred these over their other cookies 100/10
Made these cookies for my workplace and everyone loved it!!!
Funny thing is, we have someone who’s allergic to nuts (also products that may contain them) and someone who’s allergic to gluten. and I’m vegan.
Anyways, had to make all the possible modifications and was so skeptical, but they turned out awesome!
thank you so much for the recipe ❤️
Hi Dana! Love to hear this 🥰🥰 It’s always so great when you find a recipe that checks all the boxes!!
These are criminally easy to make and so delicious. Sweet but not too sweet. The cracked surface is crisp but soft and chewy inside 👌🏼👌🏼👌🏼
HA this is the best!! Thank you so much for the review 🙂 ENJOY!!
I am leaving a second review but this time on behalf of my friends who tried them.
House mate 1: I actually think these are the best cookies I have had.
House mate 2: No verbal comment but kept asking when I was baking them again (after he ate 3 in a row)
Friend: These are SOO good (looks at them in disbelief). Can I get the recipe?
This is just WOW 🙂 WOW!!! Thank you so much for this, Camilla!! What an awesome review!! 🙂 Just made my entire month!! Thank you for being here and for sharing these recipes with those you love!!
I have made these three times and they are AMAZING! Absolutely worth trying. I used refined coconut oil and applesauce and didn’t bother waiting for them to get to room temperature. The first time, I accidentally used baking powder instead of baking soda. I didn’t even realize until I came back to this recipe to make a second time did I realize the recipe called for baking soda not powder. With baking powder, the cookies took over an hour to cool to the point where I could pick one up without it all falling apart. When I made them the second time with baking soda, the cookies spread more, looked more like traditional cookies, and had much more structural integrity. I could pick them up without falling apart after the 10 minute cooling period. They also looked more dry, but they were still perfectly fudgy.
I watched the video which repeatedly warns that the batter is extremely wet, but both times, the batter was extremely dry. I panicked that I might have misread the amount of flour, because even after folding for a while, it seemed like there was no way all the flour was going to be able to get all incorporated in. I did reduce the sugars to 80% (then 70% the second time making them), so maybe this was why? Regardless, in the end, both times I ended up with DELICIOUS and indeed fudgy cookies. Even when I accidentally used baking powder.
I froze half of the second batch I made to bake at another time. I left them in the oven for about a minute longer. Oddly, one of the cookies did not end up spreading so I got a double chocolate ball along with this batch of cookies.
Definitely will be making these cookies again and again. 70% of the sugar the recipe calls for is a good amount for me.
Oh my goodness they’re just gorgeous!! Wish I was enjoying these right now with ya 🙂 Thank you so much for the review!! ENJOY!
Made these with a 1:1 gf flour! They’re so good! I used dairy free yogurt instead of apple sauce so I’m interested to try them with applesauce to see the difference!
These are fantastic!! Thank you so much for the review!!
This recipe turned out perfectly! We used mostly Myoko’s butter and some coconut oil, and dairy free yogurt (so delicious brand). Printing this recipe to save in our favorite recipes binder, thanks so much!
Oh these are fantastic!! WOW! Thank you so much for the review! So so happy you loved these, and what an honor to be saved 🙂 Enjoy for years to come!!
I have made these multiple times and they always come out amazing!
I was wondering if I can freeze the scooped dough and bake at a later date?
Has anyone tried?
Thanks!
This is so awesome wow 🙂 Thank you so much for the review!! ENJOY!!
Wow! These cookies really do taste like brownies (and have the texture). I made them exactly as written and they turned out looking just like the photos. I didn’t chill the first batch I baked and I did chill the second, but there was no difference in how they turned out. These are absolutely delicious! I thought I had already found the best chocolate chocolate chip cookie recipe, but I was mistaken. This is it!
Hi Marisa! WOW, thank you so much for sharing the success! So glad they came out well. It’s a keeper recipe for sure!
soooo yummyyy, love making them!
WOW! Elena, these looks so tasty. Thank you so much for sharing!
Holy f*** these cookies are amazing! Easy recipe to follow and delicious every time. I will be baking these again and again! Run, don’t walk, to the grocery store and get the ingredients to make these cookies!
This is awesome 🙂 Just WOW!! Thank you so much for the review!! This just made my day!! So grateful you loved them!!
Hello, I am from Germany and I baked these cookies for my colleques. They all loved them. Also the colleques who are not vegan. Thank you for your fantastic recipes.
This is awesome!! Oh my goodness!! So so happy that you all loved them 🙂 Thank you for this review!! Best feeling ever to see reviews like this! Enjoy!
Hello!
Could I make the dough, roll into balls and freeze to be baked later? Thinking of gifting frozen ready to bake cookies. 🙂
Thank you!
Hi Paige! Absolutely!! Just before baking, let them thaw a bit on the counter (for like 15-20 minutes)- baking really frozen cookies means they won’t spread as nicely! Enjoy!!