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
These are amazing! I used 80% of the sugar in the recipe and still found them a tad too sweet. I also used applesauce instead of yogurt because that’s what I had. The taste and texture are great. I’ll be making them again!
Hi Melissa! So happy you were able to find the perfect recipe fit for you with these cookies! Thanks for being here! 🙂
DELICIOUS! I am neither vegan, nor gluten free, (I made these for a friend) but I would make them for myself. These cookies are that good! Mine turned out thin and slightly chewy, with a slightly soft melt in your mouth center at 11 minutes. I followed the recipe almost exactly with King Arthur GF flour, except I added
1 1/2 tsp vanilla and used 1/4 dark cocoa and 1/4 cup black cocoa. Vegan butter, vanilla flavored coconut yogurt and Enjoy Life brand vegan choc. chips. Refrigerated for one hour as before baking as it was almost a batter. Thanks for an easy and
delicious recipe!
They were delicious!! is there a way I could make them rise a little more and be a tiny bit thicker?? Flavor is great though
Hi Miriam! I’m so happy you loved them!! Yes, chilling the dough can help if you find they’re spreading too much 🙂 Enjoy!!
i have to say that these cookies are the absolute BEST that i have ever baked or tasted. props to you for the delicious recipe.
Thank you for yet another easy and full-proof recipe. I used whole wheat flour, applesauce, half amount of coconut sugar (about 150 g instead of 235 called for between brown and granulated sugar), applesauce and coconut oil. They came out soft and delicious. While I’m at it I’d like to share with you that you can replace your recipes with whole wheat flour (whole wheat everything for that matter). I have not bought or had white flour in my house for years and I have always just used my WWF when following a baking recipe. It’s a taste curve for sure, but once you get used to the whole wheat taste you either 1. Won’t notice or 2. Love it more than anything. Just one swap can have an enormous positive effect on your health.
Great, full proof chocolate-y chip cookies! I used whole wheat flour, applesauce, half amount of coconut sugar (about 150 g instead of 235 called for between brown and granulated sugar), applesauce and coconut oil. Easy and fudgelicious. While I’m at it I’d like to share with you that you can replace your recipes with whole wheat flour (whole wheat everything for that matter). I have not bought or had white flour in my house for years and I have always just used my WWF when following a baking recipe. It’s a taste curve for sure, but once you get used to the whole wheat taste you either 1. Won’t notice or 2. Love it more than anything. Just one swap can have an enormous positive effect on your health
How cute!! I love the white chocolate chips on top!!
I made these last night and they were absolutely delicious! I recently switched to vegan desserts due to a health condition. I learned the hard way that not all vegan recipes are equal!! I made my first vegan donut with almond flour and it was terrible. You’re recipes are amazing!!!!! Thank you for making it taste like a real cookie.
Omgsh I’m so happy they worked!! I’m so happy you loved them 🙂 Thank you so much for the review!! Enjoy!!
Just made these today and they were AMAZING!! I followed the directions as written and can’t wait to share with vegan family members. Thank you Britt for taking the time to develop and share these delicious recipes!
These cookies have an incredible amount of sugar. After making these, I would recommend 1/4 cup of white sugar and 1/3 cup of brown sugar if you want to taste more chocolate than sugar. As a chocolate lover, I’m very disappointed 🙁
I’m a baker who firmly believes in spoiling my friends with dietary restrictions – and this is the perfect recipe to do so! Just wonderfully chocolatey and pillowy. I substituted the vegan butter for a vegan shortening and the flour for a GF 1:1 and gave the dough a good 30 minutes in the fridge before baking. They came out perfectly!! I think I might add a skosh more vanilla next time – or maybe a little orange or peppermint extract for a twist! Thank you for the chance to spoil my friends!
Oh my gosh I’m so happy to hear it!! Thank you so much for the kind review!! 🙂 And so glad those swaps worked!
Hi, I was wondering what other GF flour brands work? Because I don’t have King Arthur Measure-for-Measure gluten free flour.
So with all of my recipes, I don’t really test with other brands because I’ve found KA to truly be the best 1:1 replacement for AP flour in my recipes. However, you’re definitely welcome to try! I know some readers still use Bob’s with my recipes and say it comes out well – I haven’t personally found this to be the case, but if you prefer another blend you can definitely try!
Tried them and loved them! Thank you for your amazing recipes ♥️
Hi there! I’m in the process of making these; I’m confused about a couple of things, though – I’m assuming you update your recipes often (which I actually think is awesome) and sometimes remnants of the older versions get left behind… but in your video you state 150g butter and half t baking soda (vs 113g butter and 1 full t baking soda written in recipe card) so I can’t help but wonder which quantities to follow… maybe it would be worth revising or stating if the video is from an older version?
Well, I’m following the recipe card and hoping I got it right hehe will follow up after these are baked 🙂
Update: made these following recipe card (not video) and they are great! Indeed have the texture of brownies, even though my batter wasn’t as wet as shown in video (or from less butter quantities). Used KAF 1:1 GF flour too.
Note: ingredients list espresso powder but methods don’t.
Hi Glenda! So sorry that I wasn’t able to get back to you in time, but yes the written recipe is most up-to-date – a new video is actually coming in January (actually for a lot of the out-dated videos- we’re doing a whole revamp!) so stay tuned for that! So glad to hear the KA GF worked for you too, that’s my favorite for this recipe 🙂 And so sorry for the confusion re: espresso powder, let me check on that for you!
I made these 3 times before your latest revision. Each time yielded different results. I still enjoyed them, they did not go to waste. last week you posted a reel about these cookies and I watched and I wasn’t whisking my butter&sugar mixture enough! I made 45 cookies last night (trippled the batch) and they were AMAZING! I noticed changes in the recipes and followed it exactly and these are the best I’ve ever made. my family has been using your blog for a long time now and are never disappointed
These look so yummy! I am going dairy free for dietary reasons, but still eat eggs. Could I use 1-2 eggs in place of the vegan yogurt / applesauce? I don’t want measurements to be off, but I have a dozen eggs at home with all of the other ingredients! I can’t wait to try either way.
Hi Bridget! Oh I hope you get to try these! Unfortunately, I haven’t baked with eggs in years (I’m truly vegan!) so I can’t give a good recommendation for what these cookies would do with eggs. I’m so sorry!
These look great! I am wondering if I can substitute sugar for monk fruit sweetener/sugar alternative and wondering what kind of dairy free yogurt to use. Thank you!
Hi Jay! Aw thank you! I’m a little worried the cookies won’t spread because I don’t know how much moisture monk fruit actually gives bakes (I haven’t had much experience baking with it). Let me know if you do experiment with it though!
rich and delicious!
Mine completely flatten out. The first time I made them they were perfect. Idk what happened .
Hmm did you notice any difference in the cookie dough the first time vs the last?
These tasted absolutely incredible, but I want to note that I made some changes and the texture did not form cookies at all lol. Doubling the batch, I used oat flour (ended up needing to add another ~1/2 cup almond flour) and applesauce as I had no yogurt on hand. The cookies came out of oven completely flat (tried both dough immediately post mix and set in fridge overnight). I ended up putting the dough in a loaf pan and made brownies instead, which got RAVE reviews and I was asked for the recipe lol. I am excited to try making these again because they tasted amazing, but will try a different flour and using a vegan yogurt and will hopefully get cookies next time around!
Hi, I’m currently dairy and soy free to due my twins having cmpa, this and your chocolate chip recipe are the ones I’m planning to bake soon to satisfy my cookie cravings, I saw that your chocolate chip cookie recipe called for salted vegan butter while this one mentions just vegan butter, so is it salted or unsalted in this recipe?
Hi Karishma! Salted is fine here as well! 🙂
I made these for a beloved coworker on her last day. I’d never baked anything vegan and gluten free before, so they weren’t perfect (coconut oil is even more finicky than real butter when it comes to melting/burning, it will be worth it in the future to spring for vegan butter), but they were still so good and she appreciated the gesture so much! It’s rare that she gets to partake in a homemade treat at work due to her dietary restrictions. Thank you!
Hi Haley, that is seriously SO sweet of you! I’m so happy to hear they turned out delicious and she loved them!!!
I didn’t have dairy free yogurt or applesauce… but I had bananas in my freezer so thought Id give that a go…. The dough was a bit sticky but the end result, they turned out amazing!! So gooey and delicious.
Omgsh that sounds HEAVENLY! Thank you so much for the review!! Enjoy!
I just made this right now and they are perfect fudgy chocolate cookies 🍪 ❤️
This is awesome 🙂 So so grateful you tried them! Thank you so much for the review and enjoy!!
So delicious!! Like a brownie and a cookie combined. I ran out of AP flour, so I used 140g of semi-whole wheat instead, and a mix of virgin and odourless coconut oil for the vegan butter. I baked them for 10 minutes and were delicious – baked on the outside but soft in the inside. Thanks 🙂