Fudgy Vegan Double Chocolate Chip Cookies Recipe – So Easy!
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!
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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🌟MADE THIS RECIPE & LOVED IT?🌟I’d love it if you’d like 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
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!
These are great cookies, but BEWARE- if you double the recipe- the weights do not change from the original.
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.
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!!
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!
So good! I used a ripe banana instead of applesauce and it worked so well!
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!
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!
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!
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!!
Can these be frozen to eat at a later date? Thank you!!
Yes absolutely! Make sure to store them in an airtight container!
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 🙂
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!
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!
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!