Don’t get me wrong, I loveeeee brownies. Brownie sundae? All about it. But when it comes to these vegan double chocolate chip cookies that are basically a brownie in cookie form, I’ll gladly choose the latter!
I’m not even joking, these cookies are the epitome of soft, gooey, 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 Christmas cookies are vegan, and can be made gluten free undetectably as well!
I mean, that’s a win in my book if there ever was one! Plus these cookies are hassle free and perfect for kids to help along with!
One of my favorite vegan Christmas cookies
I absolutely love all types of cookies, especially this time of year. But there’s just something so classic about a double chocolate chip cookie!
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, low in sugar (and refined sugar 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.
How to make vegan double chocolate chip cookies
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 Bob’s Red Mill or King Arthur’s for gluten free and regular flour. You can also use cassava flour here, but I would reduce the amount of flour by 1/4 cup.
- Cacao powder: because we need these to be extra chocolatey for vegan double chocolate chip cookies!
- Coconut oil: this is in place of butter, and it works absolutely perfectly because the applesauce will help add moisture back into the cookies.
- Coconut sugar: though we’re still using sugar in these cookies, there’s not as much as normal cookies! Actually about half the sugar content, which isn’t bad at all!
- Applesauce: go for the unsweetened version for just apples! The applesauce will act as eggs in the cookies while also adding a bit of moisture back to these brownie cookies.
- Vanilla (trust me on this one!)
- Chocolate chips (but of course!): I love using Lily’s or Pascha Organics for a vegan chocolate chip, but you can also use Enjoy life or your favorite chocolate chip brand!
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.
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. 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.
Now that we’ve gone over ingredients, let’s get to actually baking these cookies!
So to start, you’ll just need to make sure that your work space is set up. Preheat the oven and make sure your cookie sheet is lined with parchment paper.
Next, you’ll need to:
- Beat together the coconut oil (or vegan butter), applesauce, coconut sugar and vanilla extract using a hand mixer.
- Sift in the dry ingredients and either beat the dough with a hand mixer or mix it in with a spoon.
- Fold in the chocolate chips, then scoop the dough and roll it into dough balls to place onto your baking sheet, at least 2 inches apart.
- Chill the cookie sheet in the fridge for 10 minutes, then place the cookie sheet into the oven to bake for 10-12 minutes.
- Pan-banging method: once baked, remove the cookies from the oven and tap the pan onto the countertop about 3-4 times. This will help flatten the cookies to be more like brownie cookies.
- Let the cookies cool before serving onto a plate.
What is the pan-banging method?
So for these double chocolate chip cookies, we’ll be using the pan-banging method, but slightly modified.
Essentially, once the cookies have fully baked, remove the pan from the oven and tap the pan onto the countertop a few times (I do about 3 or 4 times) to flatten the cookies.
This will help create that brownie-look to these chocolate cookies.
Then you’re done! How easy is that?! The hardest part is probably letting them cool, I’ll be honest!
The perfect Christmas cookies for a cookie exchange
These are one of my favorite Christmas 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!
I hope you love these vegan double chocolate chip cookies as much as I do! Seriously, they taste like a brownie in cookie form. It’s unreal!
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 baking and exchanging!
More healthy Christmas cookies you’ll love!
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Ooey gooey 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 Christmas cookies!
- 1 cup (125 grams) organic flour or gluten free 1-to-1 flour
- 1/2 cup (50 grams) cacao powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1/2 tsp espresso powder (optional, but highly recommended)
- 1/2 cup (108 grams) vegan butter or coconut oil, softened but not melted
- 1/3 cup (83 grams) applesauce, room temperature
- 1/2 cup (95 grams) coconut sugar
- 1 tsp vanilla extract
- 1–2 tbsp dairy free milk, if needed for mixing batter
- 3/4 cup chocolate chips
- Preheat the oven to 350F and line a baking sheet with parchment paper.
- In a large bowl, beat together the coconut oil, applesauce, coconut sugar, and vanilla extract until smooth.
- Sift in the cacao powder, flour, espresso powder, baking soda, and sea salt, and mix until it’s a thick batter. If the dry ingredients are still not fully incorporating, you can add in 1-2 tbsp dairy free milk to help.
- Fold in chocolate chips.
- Scoop about 1 tbsp of dough and roll it into a ball. Place it onto the baking sheet and repeat for the remaining dough, spacing the cookies about 2 inches apart.
- If you find your cookie dough is sticky, you can place the baking sheet into the oven to chill for 10 minutes. Otherwise, you can directly place the baking sheet into the oven to bake for 10-12 minutes.
- Once the cookies have fully baked, remove the pan from the oven and tap the pan onto the countertop a few times (I do about 3 or 4 times) to flatten the cookies.
- Let cool for 10 minutes.
Keywords: brownie cookie, vegan double chocolate chip cookies, vegan Christmas cookies