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!
- 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
- 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.
- 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 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!
- 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
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