Vegan Double Chocolate Chip Cookies
These Vegan Double Chocolate Chip Cookies are chocolatey, fudgy, gluten free, dairy free, nut free, and totally delicious!
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!
- Double Chocolate Banana Bread
- Healthy Whole Wheat Double Chocolate Pumpkin Bread
- Vegan Double Chocolate Avocado Cookies | How to Swap Butter for Avocado
- Peanut Butter Double Chocolate Pumpkin Muffins | Healthy + Clean Ingredients
- Flourless Chocolate Chip Cookies
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.
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.
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.
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:
- Chocolate Chip Cookies without Brown Sugar (vegan)
- No Bake Pumpkin Cookies
- Steel Cut Oatmeal Cookies
- Almond Flour Oatmeal Cookies (Vegan, GF)
- Pumpkin Almond Flour Cookies {Vegan}
- Vegan Brookies
- Gluten Free Gingerbread Cookies
Vegan Double Chocolate Chip Cookies
Ingredients
- 1 cup all purpose flour
- 2/3 cup cocoa powder
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 2 tsp cornstarch
- 1/4 tsp Salt
- ⅓ cup coconut oil room temp
- 1 cup brown sugar
- 1/3 cup Unsweetened Applesauce
- 2 tsp Vanilla Extract
- 1 cup Chocolate Chips
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.