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vegan double chocolate chip cookies on parchment paper

Vegan Double Chocolate Chip Cookies

  • Author: thebananadiaries
  • Prep Time: 10
  • Cook Time: 12
  • Total Time: 22 minutes
  • Yield: 18 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan


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!


Units Scale
  • 1 1/4 cups (160 g) organic flour or gluten free 1-to-1 flour
  • 1/2 cup (50 g) natural cocoa powder
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 1/2 tsp espresso powder (optional, but highly recommended)
  • 1/2 cup (115 g) vegan butter or coconut oil, room temperature*
  • 1/3 cup (83 g) unsweetened applesauce, room temperature
  • 1/2 cup (100 g) granulated sugar
  • 1/2 cup (100 g) brown sugar
  • 12 tbsp dairy free milk, if needed for mixing batter
  • 3/4 cup vegan chocolate chips


  1. Please read through all instructions before beginning.
  2. Prep: Preheat the oven to 350F and line a baking sheet with parchment paper.
  3. Whisk together the dry ingredients. In a medium bowl, whisk together the flour, cocoa powder, baking soda, sea salt, and optional espresso powder.
  4. Make the cookie dough: In a large bowl, use a hand mixer to cream together the vegan butter, granulated sugar, and brown sugar until fluffy, about 2-3 minutes. Then add in the applesauce, and mix again until incorporated. 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
  5. Add in the chocolate chips: Fold in chocolate chips and/or chocolate chunks, and use a tablespoon or two of dairy free milk here as needed to fold in the chips until they’re evenly distributed in the dough.
  6. 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 minutes.
  7. 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.
  8. Optional pan-banging method: 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 2-3 times) to create a brownie crinkle.
  9. Allow the cookies to set: Let the cookies cool on the baking sheet for 10 minutes. You can add additional chocolate chips if you’d like on top. 
  10. Enjoy! 
  11. 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.


Gluten free: use Bob’s Red Mill 1:1 Baking Flour for gluten free cookies.

Refined Sugar Free: swap in coconut sugar for both the brown sugar and granulated sugar for refined sugar free.

Cocoa powder: please use all natural cocoa powder over both Dutch-processed and cacao powder. See blog post for more notes on that!

Please read through the blog post for any additional tips!


  • 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