Vegan Double Chocolate Chip Cookies

These Vegan Double Chocolate Chip Cookies are chocolatey, fudgy, gluten free, dairy free, nut free, and totally delicious! 

a stack of Vegan Double Chocolate Chip Cookies with one on top broken in half showing the inside

It’s really hard to find one chocolate cookie that checks all of the boxes, but I think I have done it with this one! 

Each double chocolate cookie is moist, fudgy, and a chocolate lover’s dream! They are so simple to make and use pantry staples. Meaning you probably won’t even have to make a trip to the store! 

For those who always want more chocolate, be sure to try these other double chocolate recipes to satisfy that sweet tooth! 


Vegan Double Chocolate Chip Cookies on a wire rack next to a bowl of chocolate chips

Ingredients Needed:

  • all purpose flour – use gluten free all purpose flour if needed
  • cocoa powder
  • Baking Powder
  • Baking Soda
  • cornstarch
  • Salt
  • coconut oil – be sure it’s room temperature
  • brown sugar
  • Applesauce – grab the kind that is unsweetened
  • Vanilla Extract
  • Chocolate Chips – I like using semi-sweet or milk chocolate. The dark chocolate is just a little too much for this recipe. 
close up of a Vegan Double Chocolate Chip Cookie

How to Make Vegan Double Chocolate Chip Cookies

Line a baking sheet with a silicone mat or parchment paper and preheat the oven to 350 degrees. 

Mix the flour, cocoa powder, baking soda and powder, cornstarch, and salt then set aside. 

In a separate mixing bowl combine the coconut oil and sugar then add the vanilla and applesauce. 

Add the dry ingredients to the wet, stirring just until add of the ingredients are incorporated. 

Fold in the chocolate chips. 

Roll the cookie dough into balls that are about 1.5 ounces each and place on the baking sheet. 

Bake for 12-16 minutes. 

Let the double chocolate cookies cool on the pan for 5-10 minutes then transfer them to a wire rack to cool completely. 

Vegan Double Chocolate Chip Cookies resting on a parchment lined baking sheet

Tips for Making 

  • Don’t overmix the batter. 
  • Depending on the size of the cookie dough balls, you may need more or less baking time. 
  • To get the perfect chewy cook, smack the pan on the counter a couple of time to let the air bubbles out. 
  • For flatter cookies, remove them from the oven at the 7 minute mark and smack them on the counter. Repeat after you pull them from the oven. 
  • When baking it’s important to measure the flour correctly. Spoon it into your measuring cup then level it off with a knife. Do not pack it down. 
5 Vegan Double Chocolate Chip Cookies stacked on top of each other

Storing and Freezing Double Chocolate Chip Cookies 

Once the cookies have cooled you can transfer them to an airtight container or bag and store on the counter for up to a week. 

To freeze, let them cool completely. Place the baking sheet with the cookies on it into the freezer. Wait until they are solid then transfer to a freezer bag where they will stay fresh for up to 2 months. 

More Delicious Vegan Cookie Recipes: 

5 Vegan Double Chocolate Chip Cookies stacked on top of each other

Vegan Double Chocolate Chip Cookies

These Vegan Double Chocolate Chip Cookies are chocolatey, fudgy, gluten free, dairy free, nut free, and totally delicious!
5 from 1 vote
Course Dessert
Cuisine American
Servings 15

Ingredients
  

Instructions
 

  • Preheat the oven to 350F, and line a baking tray with parchment paper, or a silicone mat. Set aside.
  • Whisk together the flour, cocoa powder, baking powder, baking soda, cornstarch, and salt. Set aside.
  • Whisk together the coconut oil and sugar until combined. Add the applesauce, and vanilla, and mix until combined.
  • Add the dry ingredients, and mix until just combined. Fold in the chocolate chips.
  • Roll the dough into large, 1.5 oz balls, and place onto the prepared baking tray. Bake for 12-16 minutes. Baking time will vary based on size of dough balls, oven, and altitude.
  • Allow to cool on the baking tray for 5 – 10 minutes before transferring to a wire rack to cool completely.
  • Pro-Tip! For that perfectly chewy cookie, smack the pan on the counter a few times to release air bubbles. If you like them flat, remove while baking at the 7-minute mark & smack the tray on the counter a few times to make them fall, then repeat the process once they out of the oven.
Tried this recipe?Let us know how it was!

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