Easy Vegan Double Chocolate Chip Cookies (No Chill Cookie Dough!)
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 (a banana reader favorite!). 😉
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.
Learn how to bake *unbelievably* vegan desserts in 5 steps!
Want to make amazing vegan and gluten free desserts that no one will know are eggless and dairy free? Sign up for this free e-course to transform your vegan bakes!
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 together the dry ingredients. This is your flour, cocoa powder, and leavening agents.
- Then, whisk together the wet ingredients: this is your dairy free butter, dairy free yogurt, sugar, brown sugar, and vanilla.
- Fold in the dry ingredients. 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 dark colored 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!
Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!
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:
Easy No Chill Vegan Double Chocolate Chip Cookies
- Prep Time: 3
- Cook Time: 12
- Total Time: 15 minutes
- Yield: 11 large cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
Molten, fudgy and rich 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. And you don’t even need to chill the cookie dough! Ready in 15 minutes tops for the perfect vegan cookie recipe that you won’t even know is 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
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1/2 tsp espresso powder (optional, but highly recommended)
- 2/3 cup (150 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
- 3/4 cup (150 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.
- Prep: Preheat the oven to 350F and line a baking sheet with parchment paper.
- Whisk together the dry ingredients. In a medium bowl, whisk together the flour, cocoa powder, baking soda, sea salt, and optional espresso powder.
- Make the cookie dough: In a large bowl, whisk together the vegan butter, dairy free yogurt, sugar, brown sugar, and vanilla extract. Add in the flour mixture, 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 10-20 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.
- Bake the cookies: Scoop about 1 1/2 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. Bake the cookies for 11-13 minutes (I bake mine 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
Keywords: vegan double chocolate chip cookies, vegan Christmas cookies, vegan chocolate cookies, brownie cookies
Brownie + cookie = perfection.
★★★★★
Aw thank you!! I appreciate it!
These look awesome! But do they need baking powder or baking soda?
Hi Hannah! No baking powder nor soda required 🙂 Enjoy!
Hi I’m so sorry to hear this! So I ended up adding the baking soda back in, as I found that yielded the most consistent results. But from the sounds of it, you might have added too much flour? Did you happen to scoop your flour?
Yummy cookies!! 🙂 It wasn’t said in the recipe, but are you supposed to flatten them first??
Hi Gabby! Aw thank you! I personally didn’t but you can if you’d like! They don’t spread much, so if you would like them to spread more, you can definitely flatten them 🙂
I had to stop myself & my husband from eating all the batter!!! Gee wizz, fav vegan cookie recipe ever!! Thank you for sharing
★★★★★
Oh my goodness!!! I am so beyond happy and grateful to hear that!! That’s amazing 🙂 Honestly my boyfriend and I have the same issue HA! Enjoy!
Looks yum. What about rye flour or buckwheat? All I have 🙁 thanks
Hi Jess! They should work with buckwheat at a 1:1 ratio (I’ve tested buckwheat in other cookie recipes with similar results but I haven’t tested it here!) but unfortunately I can’t guarantee the same results! If you try it please let me know!
Definitely satisfied my cookie / brownie craving all at once. Delicious! I didn’t add the espresso powder because I’m caffeine-free… when I make these again I may use a little more vanilla.
★★★★★
Aw I am so happy to hear this!! Enjoy and thank you for the rating! 🙂
Hi, I haven’t ever really tried any vegan baking because I’m not vegan myself but as I have a lot of vegan friends I thought I should cater for them as well!
It was a very easy batter to work with, the fact they don’t spread is a small thing, I just flattened them a little before they went in the oven.
They smell and taste amazing though! And I challenge anyone to tell me they’re vegan lol.
★★★★
Hi Brit, it’s Anna! Just made these for my family (and soon for Lauren…) and I’ve gotten rave reviews! Thank you for the recipe 🙂
★★★★★
Oh my goodness hi Anna!!! This makes me so happy to hear, thank you so much and enjoy!!! Hope you’re doing well!
These didn’t spread or flatten at all. The flour also tasted a bit raw after baking. I’m wondering if adding baking soda would help this. At the least, it would allow them to spread out a bit.
Hi Courtney- I’m so sorry to hear this! They should have spread slightly, like in the photo, but they won’t spread all the way. If you want your cookies to spread a bit more, you can definitely add in 1/2 tsp of baking soda. They idea was to get them to be a bit like a Levain Bakery cookie 🙂 I’m so sorry it didn’t turn out for you though!
Thanks for sharing! Do you think adding a flax egg or two would moisten and fluff them up some?
The applesauce will do the trick! But if you’d like them to spread more, you can add in 1/2 tsp baking soda to the dry mixture 🙂
Hi! I was just wondering if I can use vegan butter instead of coconut oil. Thank you!
Absolutely!! 🙂
Hi!
I’m super excited to try your recipe! They look soo yummy and chocolatey 🥰
What could I use instead of applesauce without changing the texture?
Thanksss
Hi Ana!! Aw that’s wonderful, thank you!! So for this recipe, I really recommend sticking with the applesauce if you can- it will help achieve that soft cookie texture (I haven’t successfully gotten it with a ground flaxseed egg). You can also use mashed banana here, but they will taste more like a banana cookie then. The applesauce is subtle enough that you don’t even taste it!
Can I use flax egg instead of applesauce?
Hi Kaitlyn! They won’t be as soft, but they will still work! 🙂
Hi! Can I use almond flour instead? That’s all I have 🙁
Aw no! Unfortunately, it won’t work with almond flour (I’ve tested it once, and it didn’t turn out!). I’m so sorry!
can i use banana instead of applesauce?
Hi Melissa! I haven’t tried this recipe with banana so I can’t guarantee results! The applesauce definitely provides a lot of needed moisture, since coconut oil is 100% fat and doesn’t have the same fat:water ratio that even vegan butter has!
Hmm, I’m reading the comments and read back over the recipe and not sure as to why mine didn’t turn out right. They completely flattened into a thin crisp. They did not turn out as cookies at all.
Oh no I’m so sorry to hear that! It might have been the vegan butter/coconut oil- was it completely melted when using it? It should be just room temperature!
mine did the same thing. coconut oil was room temp. froze the balls overnight because the dough looked like cake batter, but didn’t help. thinking the brand flour was probably the reason.
Hello…
Can I use oat flour or whole wheat flour?? It’s all I have….which will be better ??
Thanks !!!
Hi Monica! So I actually haven’t tried these with either- only with GF 1:1 baking flour (Bob’s Red Mill to be exact!). My guess is that they might work with oat flour but I *cannot* guarantee results. Whole wheat flour I’ve really not worked with so I can’t speak to that! Of course, you can try the oat flour, but I just can’t promise they’ll turn out just like this!
Which other flour would you recommend? Oat or whole wheat maybe? Another thing is i live in a tropical country so my coconut oil is always liquid, what should i do in that regard?
Hi Alida!! So I haven’t tested these with oat flour myself, but one reader did say that they worked, although I don’t think they spread as much. Wheat flour might be a bit trickier, so I would use oat flour if it were me, but I can’t guarantee it will be the same results, I’m so sorry!! For coconut oil, you can pop it into the fridge to help solidify it!!
This was good but not quite as fudgy as I would have liked, plus they didn’t flatten when I did the tapping thing. Why would that be? Also I think next time I will put a bit less cocoa powder
Hi Lehava! Thanks for writing in! You have to give it a good tap- like a little harder than you’d think (but not too much that the cookies go flying!). I would check out this video for specifics: https://www.youtube.com/watch?v=R1bUPTutPkQ skip to minute 4:40 for the technique!
Made these today. Had to sub a few ingredients cause some things are hard to find where I live. Subbed half a banana for the applesauce plus a shot of espresso instead of powder. Also subbed about half of the coconut oil with tahini. Also brown sugar instead of coconut sugar. Despite all these adjustments I made they look a lot like the ones you made.
And they turned out yummy, almost like brownie cookies. I think this recipe can be really versatile…thinking of subbing white choc chips, or adding some nuts
Thanks for the recipe, Britt! Where I am atm we’re under lockdown again so I’ll be looking into making some more of your recipes. Thinking a good banana bread or something with pumpkin…any recs?
★★★★★
Aw this is so lovely to hear!! Glad all of the subs worked out 🙂 and absolutely!! This is my go-to banana bread recipe: https://thebananadiaries.com/best-vegan-banana-bread-recipe/ and this is my fave pumpkin bread: https://thebananadiaries.com/vegan-pumpkin-bread-recipe/ Enjoy!! And sending lots of love!
made them with oat flour, a little bit less because i added orgain chocolate protein powder, half a shot of espresso and let me tell you that the batter by itself was AMAZING loved them!
Aw my goodness I’m so happy to hear!! Sounds absolutely brilliant 🙂 Love orgain as well! Enjoy and thanks for the review!
I just made these cookies last night and my boyfriend and I absolutely loved them! I used cocoa powder instead of cacao and skipped the espresso powder, but they still turned out delicious! I probably should have waited to tell my boyfriend that they were vegan until after he tried one because he was a bit skeptical about them at first, but after a few bites even he had to admit that they were good!
Aw this is so wonderful! Thank you so much for the review!! So glad you both loved 🙂
Can these be frozen to eat at a later date? Thank you!!
Yes absolutely! Make sure to store them in an airtight container!
Just whipped these up, so easy. I used homemade applesauce because that’s all i had and it still came out good. I baked then for the full 12 minutes and i had to put them in the fridge. They were delicious and not too sweet. The first batch was a bit too soft for my liking (baked for 10 mins) so i left them in a bit longer the second time and it was perfect.
★★★★★
This is so wonderful to hear!! Thanks so much for the review! And glad you loved them 🙂
Awesome recipe!!! I can’t wait to make them!!! 😄 I was wondering if they’d still taste as good if I used a sugar free option like Stevia or granulated Monkfruit? If not, that’s perfectly fine, just wondering 😁
★★★★★
Hi Emily! So glad you’re going to try them! 🙂 Truthfully, I haven’t tested these with a granulated sweetener- I know that sometimes those those sweeteners will prevent cookies from spreading, though I’ve heard that Lakanto has a “brown sugar” monk fruit and a “granulated sugar” monk fruit that apparently work well in cookies! I wish I could help more, but let me know if you do try the sugar free option- would be so interesting to know!
Really want to try this recipe this weekend! But I wonder.. can I replace the applesauce with greek yoghurt? It is quite hard to find applesauce near my place (and too lazy to make it my own 🤣)
Hi Karina! Yes you can 🙂 You’re going to love it!!
These cookies are so perfect! They don’t spread too much, making for a lovely thick gooey cookie! I would eat these everyday if I could!
★★★★★
This is so wonderful to hear!! Thank you so much for the review 🙂 Enjoy!
These are simply amazing! I made several adding marshmallows then our friends turned them into ice cream sandwiches! Incredible! Thank you for this recipe, if I could give 10 stars, I would.
★★★★★
This is just so sweet! Truly THANK YOU! So glad to hear about the marshmallow add-in 🙂 Sounds wonderful!! Enjoy, and thank you again!
The best cookies I have ever made! They`re so good!
★★★★★
Aw I’m so happy to hear it!! Thank you for leaving a review and enjoy!
So good! I used a ripe banana instead of applesauce and it worked so well!
★★★★★
I didn’t add any milk, but used room temp coconut oil & applesauce and the cookies spread a LOT during baking so they were a lot thinner than I’d have liked. When they came out I had to re-shape them with a spatula before cooling which worked ok. The batter and cookies are tasty, though, so going to give it another go and hope for a better consistency!
★★★★
Oh my gosh these cookies were amazing. I used coconut sugar instead of granulated & brown sugar like you suggested and they were magnificent. 100% will be making these again!
★★★★★
Oh my goodness! Jess, you’re so sweet! Thank you so so much for trying them, wow! Made my day 🙂 Enjoy!!
Just made these for a group gathering and they are great. I prefer a rounded cookie and not a flat cookie, and some did flatten out while baking but overall were pretty good. Like the little bit of espresso powder, takes them right over the edge for chocolatey goodness.
These are great cookies, but BEWARE- if you double the recipe- the weights do not change from the original.
★★★★
Amazing recipe- these are my new favourite cookie recipe. I used the coconut oil and love the gal about and texture
★★★★★
This is awesome!! SO happy to hear it!! It’s my favorite cookie recipe too 🙂 Very decadent! Enjoy!
So excited to try these! Question, what espresso powered do you use or recommend? Thanks in advanced!
★★★★★
Aw yay!! I think you’re going to love them!! I love King Arthur’s or Delallo! They’re awesome!
These cookies are amazing—I’ve made them so many times and they’re perfect every single time. I always make them with gluten-free flour and usually use vegan butter instead of the coconut oil option. They’re so good that my fiance—who isn’t gluten-free or vegan—requests these regularly. I especially love that this recipe uses applesauce as an egg replacer instead of powdered vegan egg replacers, because it doesn’t add a starchy flavor. This is one of my top 10 favorite cookie recipes, and I’ll keep baking them for years to come. Thank you!!
★★★★★
This is so wonderful, wow!! Thank you so much for all of these detailed notes- you’re so thorough, and this is beyond helpful for other readers!! So so glad you enjoy them, and thanks for being such a wonderful reader 🙂
Hi! These brownie cookies are absolutely delicious but mine got so flat and very soft. I used coconut oil (not melted) and I also added a little oat milk when I mix chocolate chips. I chilled a dough for 30 min. How can I add a little more body (instead of a super soft cookie)?
★★★★★
Hi Amy!! So happy to hear you loved the taste!! I’m wondering if you measured the oat milk added? Sometimes too much can cause a flat cookie!
These are absolutely the best cookies ever!!! This recipe is perfect – just follow it and you’ll get delicious cookies every time. If I could, I would give this recipe more than 5 stars. Thank you so much for sharing 🙂
★★★★★
Oh this is so wonderful!!! I’m so so happy to hear this- thanks so much for coming back to review!! Enjoy!
Truly unbelievable cookies. Molten, decadent, and rich. I used regular flour and dairy free yogurt. Also added in chopped chocolate. My family requested a second batch the next day!!! And they’re not even vegan!! Best cookies around.
★★★★★
So happy to hear this! That’s awesome 🙂 Enjoy!
just made these. Followed the recipe exactly and used dairy free yogurt (oat based) and they turned out amazing! so fudgey and chocolatey.
★★★★★
This is wonderful!! So happy to hear it 🙂 Thanks for the review!!
Hi Britt! Can’t wait to try these! I’ve never found KA gf 1 to 1 flour in our super markets in Toronto, I only have access to Bob’s gf 1 to 1…….in your notes it says that Bob’s does NOT work….should I even attempt it? I would really try to make these Gluten Free. Can’t wait to try!!
★★★★★
Hi Paula!! Oh I’m so happy to hear that!! So some people do have success with Bob’s- however, I have NOT- I find it’s too grainy and the cookies don’t spread. You can try it, but I don’t want them to fail for you! Are there other GF flour blends available to you? I’m wondering if there could be a similar one to KA! Also an alternative (that I have not yet tried, BUT my vegan CCC works with) is using oat flour and a tbsp of cornstarch or arrowroot starch. Either will work! I would do the weight measurement for the oat flour though (so 160 g) over using cups. I can’t guarantee results, but every time I’ve used oat flour so far, it’s worked!
Hi, I was wondering.. Could I use Avocado oil instead of vegan butter
Hi Nancy! I’m not sure this would work- usually using oil in cookie recipes makes them feel very oily, even in conventional cookies!
I try to avoid all free-oils in my diet. Any chance these can be made without oil? They look so yummy!
Unfortunately these can’t be oil free, I’m sorry!
Thanks, I thought that’s what you might say. Since all the other ingredients are so yummy, I will try to make them with more applesauce or maybe avocado and keep my fingers crossed that at least they taste good. I won’t hope for them to look as amazing as yours do.
Perhaps they could turn out with mashed avocado, I’m not sure!! Just make sure to really puree the avocado if you go that route 🙂