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Vegan double chocolate chip cookies are fudgy, gooey, super soft, and chewy! They are loaded with rich chocolate flavor, easy to make, and simply irresistible. This delicious dessert is made with one bowl, dairy-free, and can easily be gluten-free. It’s perfect for all chocolate lovers!
Hello, chocolate heaven! Raise your hand if you LOVE chocolate. *Throws both hands in the air at the speed of light* Yeah, that would be me. I’m pretty much addicted. But, hey, I think this obsession is completely reasonable. What’s not to adore about ooey gooey, rich and fudgy, chocolate-filled desserts?
My classic Vegan Chocolate Chip Cookies are one of the most popular desserts on the blog. This cookie recipe is quite similar, but a portion of the flour is replaced with cocoa powder. This addition makes them extra chocolatey. They’re also a bit fluffier, softer, and bake with less spread. In other words, if you enjoy the traditional chocolate chip cookies, you will also cherish this treat!
These double chocolate chip cookies are:
- Vegan, dairy-free, and contain a gluten-free option
- Reminiscent of light and fluffy brownies, but in cookie form
- Loaded with chocolate chips (because there’s no such thing as too much!)
- Best enjoyed freshly baked for an ooey gooey, melty chocolate filling
- A delicious dessert for holidays, like Valentine’s Day and Christmas
- Non-vegan approved!
Ingredients needed for this vegan chocolate cookie recipe
- Flour: All-purpose flour, also known as plain flour, is a main ingredient in this double chocolate chip cookie recipe. If you need a gluten-free replacement, be sure to use a 1:1 gluten-free baking flour that contains xanthan gum.
- Cocoa powder: Cocoa powder provides the chocolate flavor. Use natural (regular) cocoa powder. Do not use dutch-processed cocoa powder.
- Chocolate chips: Use your favorite vegan chocolate chips. I recommend dairy-free semisweet or milk chocolate. Personally, I find dark chocolate to be too intense while the other varieties help lighten up the cookies.
- Vegan butter: Vegan butter, also known as margarine, replaces traditional butter since these are dairy-free. I always use the Earth Balance brand. In particular, I prefer the type from a tub rather than the butter sticks. From my experience, this is the superior choice.
- Sugar: We’ll use a combination of granulated sugar and light brown sugar. This combination creates a perfectly-sweet cookie with a chewy texture.
- Non-dairy milk: Any non-dairy milk, such as almond milk or soy milk, can be used for these double chocolate cookies.
- Vanilla: In my opinion, vanilla extract is an essential ingredient for all cookie recipes. Don’t skimp on it – I suggest using two full teaspoons.
- Baking soda: Baking soda is the leavening agent. It helps the cookie dough rise, creating a deliciously soft baked good.
- Salt: A pinch of salt is necessary to balance the other flavors.
How to make vegan double chocolate chip cookies
For the full ingredients list and step-by-step instructions, scroll down to view the recipe card at the bottom of the page.
First, add the vegan butter, sugar, and brown sugar to a large bowl. Using a handheld mixer or electric mixer, cream the ingredients together until light and fluffy. Add non-dairy milk and vanilla extract. Mix together.
Next, add sifted flour, sifted cocoa powder, baking soda, and salt to the bowl. Use a spoon to mix the ingredients together until evenly combined. After, fold in the chocolate chips.
Then, scoop the double chocolate chip cookie dough into 13-15 balls. Transfer to a baking sheet lined with parchment paper, leaving enough room for the cookie dough to spread. Bake for 10-12 minutes.
Remove cookies from the oven while they still appear slightly underbaked. They will firm up and de-puff while cooling. Let the cookies cool for 5 minutes on the baking sheet before devouring.
Natural cocoa powder vs dutch processed cocoa powder?
Did you know there are different types of cocoa powder? When it comes to baking, the type of cocoa powder used in a recipe is very important. Some recipes require natural cocoa powder, while others call for the dutch-processed variety.
What is natural cocoa powder?
Natural cocoa powder is also known as “regular” cocoa powder. It’s acidic, bitter, chalky, and has a pale brown appearance. This type of cocoa reacts with baking soda, allowing your baked goods to rise in the oven. (That’s why these vegan double chocolate chip cookies contain natural cocoa powder and baking soda!)
If you’re located in the United States, you’ve probably purchased a container of Hershey’s cocoa powder at some point in your life. Hershey’s regular cocoa powder is the natural type.
What is dutch processed cocoa powder?
Dutch-processed cocoa powder has been washed in an alkaline solution. Unlike the acidic natural cocoa powder, dutch-processed cocoa powder is neutral. Therefore, it does not react with baking soda in the oven. It’s also darker in color, smoother, and has a milder flavor.
Check the ingredients list on your bottle of cocoa. Does it say “dutch processed” or “processed with alkali” on it? That means it has been washed in the alkaline solution, and will not react with baking soda.
What kind of cocoa powder should I use for cookies?
I always recommend following recipes exactly as they are written. However, generally speaking, you can follow the guidelines below.
- If a recipe uses baking soda as the leavening agent, you should use natural cocoa powder. This is because dutch-processed cocoa does not react with baking soda.
- If a recipe uses baking powder, you’re typically safe to use either natural cocoa or dutch-processed cocoa.
- No specification? If a recipe does not list a particular type of cocoa powder, the safest best is to use natural cocoa powder. Usually, the author didn’t point this out because they used the regular (natural) type.
To wrap things up – natural cocoa can generally be used in place of dutch-processed cocoa. However, the reverse scenario doesn’t always work out. I would not suggest using dutch-processed cocoa in place of natural cocoa.
Kaylie’s tips for perfect vegan chocolate cookies
Remove cookies from the oven while they appear underbaked. For soft and chewy double chocolate chip cookies, remove them from the oven while they still look underdone. Cookies always de-puff, further spread, and firm up while cooling. Let the cookies rest on the baking sheet for a few minutes. After, dig on in and enjoy!
Measure the flour correctly. When it comes to baking, it’s important to accurately measure the flour. Too much or too little can negatively impact the final product. Flour should always be gently spooned into the measuring cup, then leveled off with a knife. Do not pack flour into the measuring cup; doing so will almost always result in too much flour.
Bake the cookies in the middle rack. I know, I know. This is kind of annoying. You’d rather bake three trays at once and be done with it. However, I highly recommend baking the cookies one tray at a time, using the middle rack in your oven. You will get the best results using this method!
This cookie dough is wetter than typical cookie dough. That’s normal! If your cookie dough doesn’t seem as dry as other recipes, don’t worry. You didn’t do anything wrong. It should be that way.
Store leftovers in a sealed container. The cookies are best stored in a sealed container. They will keep for a few days at room temperature. You can also freeze them for a couple months.
If you try these Vegan Double Chocolate Chip Cookies, please let me know your thoughts by leaving a rating and comment below! Ready for more? Subscribe to my newsletter or follow along on Instagram and YouTube!Print
Vegan Double Chocolate Chip Cookies
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 13–15 cookies 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegan
Vegan double chocolate chip cookies are chewy, soft, and a perfect dessert for chocolate lovers! The easy one bowl recipe is dairy-free, gluten-free friendly, and made with pantry staples. It’s a no chill cookie dough and ready in 30 minutes or less. #vegancookies #vegandessert #chocolatechipcookies #veganbaking #cookierecipes #vegandesserts #doublechocolate #doublechocolatechip #chocolatecookies #veganchocolate #veganchocolatechipcookies
- ½ cup vegan butter, slightly softened
- ½ cup sugar
- ½ cup brown sugar, packed
- ¼ cup non-dairy milk
- 2 tsp vanilla extract
- 1 ½ cups all-purpose flour, or 1:1 gluten-free baking flour*
- ½ cup natural cocoa powder, not dutch-processed**
- 1 tsp baking soda
- ½ tsp salt
- 1 cup vegan chocolate chips, plus more for topping
- Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper.
- Add vegan butter, sugar, and brown sugar to a large bowl. Using a handheld electric mixer or stand mixer, cream the butter and sugar together until light and fluffy. Add non-dairy milk and vanilla extract, then cream together once more until combined.
- Sift in the flour, cocoa powder, baking soda, and salt to the bowl. I highly recommend sifting the flour and cocoa powder to remove any clumps. Stir together with a spoon to combine.
- Fold in the chocolate chips.
- Scoop the double chocolate chip cookie dough into 13-15 balls. Transfer to the baking sheet. If desired, press some extra chocolate chips around the outside of the balls.
- Bake cookies for 10-12 minutes. For soft and chewy cookies, remove them from the oven while they still appear slightly underbaked. The cookies will de-puff and firm up while cooling. If you let them bake completely inside the oven, they will not be as soft and chewy.
- Allow cookies to cool on the baking sheet for 5 minutes. Enjoy!
- *Measure the flour correctly. Flour should always be spooned into the measuring cup, then leveled off with a knife. Do not pack the flour into your measuring cup; you will use too much flour if you do that. If you’re following a gluten-free diet, I recommend the Bob’s Red Mill 1:1 GF baking flour.
- **Use natural cocoa powder for this recipe. Check to make sure it does not say “dutch-processed” or “processed with alkali” on the label. If it just states “cocoa powder” that means it’s natural cocoa powder. If you live in the US, Hershey’s regular cocoa powder is natural.
- See “Kaylie’s Tips” section of the blog post for more tips and tricks to achieve perfect cookies.
- Serving Size: 1 cookie
- Calories: 235
- Sugar: 19g
- Fat: 11g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 3g
Keywords: vegan double chocolate chip cookies, vegan cookie recipes
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I made these for my workplace because I have a coworker who is allergic to eggs. They all said these cookies were AMAZING!! They said they were cookies they’d buy at a bakery 🙂 10/10 would recommend and will definitely be making them again!
Yay!! So glad to hear this amazing feedback. Thanks so much for sharing, Dayson! 🙂
Hi if I want to make these for someone who is not vegan can I just use normal milk and normal butter in same amounts
Hi Ella! I would stick with the original recipe for the best results, even if they aren’t dairy-free/vegan 🙂
Really great recipe, thanks!
So glad you enjoyed these vegan double chocolate chip cookies!
our new favorite cookie recipe! i only had dutched cocoa powder so i used that and i replaced the baking soda with 3 tsp baking powder, i’ve made them this way several times and they always turn out so good. just got the normal cocoa powder and i’m excited to try this recipe the way it was written, thank you!!
Thank you so much, Bethany!! I appreciate you sharing your substitutes for whenever dutch-processed cocoa powder is used. That is so helpful! Once trying both of them, I am curious about whether or not you’ll end up preferring the dutch-processed cocoa version or the natural cocoa version. Happy baking! 🙂
The measurements for the flour are unclear? 1 1/2 cups and 1\2 cups?
Had to stop and replace to a different recipe 🙁
Hi Tom! The recipe says 1 and 1/2 cups. That means one and a half.
These were very very good- made them for my dairy and egg allergic kiddos and they maybe the best cookies we’ve made so far! Added enjoy life mini white chocolate chips for a little fun. Will be making again soon!
Thank you so much, Lori! Adding mini white chocolate chips sounds like a yummy twist. Enjoy! 🙂
How long can these be stored at room temp?
Can they be frozen or kept in the fridge?
Hi, Kelly! I always recommend storing cookies in a sealed container at room temp for 3-4 days after baking. You can freeze them if you are storing longterm (up to 3 months). For even better results, store balls of pre-baked cookie dough, let them come to room temperature, then bake as usual. Enjoy!
Thank you so much!
my mom use these recipes and because my brother has lots of allergies an thay are all so good and nicely done do you have any recipes for candy thats vegan !!!!!!!!????
Thank you so much, Taeler! I don’t have candy recipes yet, but I will consider making some in the future 🙂 I do have Vegan Snickers Bars which is a healthier alternative to the Snickers candy bar! If you like Reese’s, I have an easy recipe for Homemade Peanut Butter Cups too.
I had a craving for something sweet and wanted to make something that wasn’t too complicated and I’m lucky to have found this recipe on Pinterest! These are SOOO good and the best part is that it’s vegan with simple ingredients – definitely gonna make this again 💖
Aw yay! Thank you so much, Salem! I’m happy to hear you loved these vegan double chocolate chip cookies 🙂
Thank you so much for all the food blog options.
I found some amazing ones thanks to you !
Keep up the good work !
Thank you so much! 🙂
Hey! I’ve made these before and loved them! Could the batter be refrigerated? If so for how long do you think.
Thank you so much! Yes, you can refrigerator cookie dough before baking. Tightly seal it with cling wrap and keep it in the refrigerator for up to 48 hours. Just know this will alter the way the cookies bake. Chilled dough does not spread as much, creating fluffier and thicker cookies!
Delicious and perfect! I previously attempted a recipe similar last year but they didn’t spread and they were disgusting. I assume I used baking powder instead of baking soda. But, these came out gooey in the middle and the perfect crunch on the outside. I used a melon/dough scooper and made about 36 cookies with the 1x recipe.
Thank you, Courtney! I’m so glad you found success with this recipe & loved them! 🙂
My cookies are not spreading while baking
Hi, Zalak! There are a few reasons this could be happening. First, check your cocoa powder. Does it say “dutch process cocoa” or “cocoa processed with alkali” in the ingredients list? If so, that’s incorrect. The recipe calls for natural cocoa, which only lists “cocoa” in the ingredients list. Second, did you accidentally use baking powder instead of baking soda? Third, you likely used too much flour. Did you scoop the flour or gently spoon it into your measuring cup? Scooping flour leads to way too much flour and it should never be done for baking. Let me know whether or not these tips helped you troubleshoot the problem! xo
These were delicious, thank you!
Thank you so much, Amy! 🙂
Omg these are absolutely delicious!! Soo soft and fudgy! Definitely will be making on a regular basis
So glad you loved these cookies, Crystal! Thank you! 🙂
These are AMAZING! Baking these for just 10 minutes is perfect! The cookies came out of the oven soft, fudgey, chewy, slightly crispy on the outside. Definitely sharing these with my friends! Thank you for sharing this simple and delicious recipe!
Thank you so much, Ashley! I am thrilled to hear this great feedback. Glad you enjoyed them! 🙂
Hi, Whitney! Your results turned out differently than mine because you used a vastly different recipe than the one I have written. The non-dairy milk should not be replaced with a combination of coffee and milk. Also, there should not be any espresso in the recipe. 🙂
Hello, why do you recommend cocoa that is not Dutch processed? It’s al I have 🙁
Hi, Steph! Be sure to read my explanation written in the blog post 🙂 I explained it throughly there!
Super good! My nonvegan family loved them and theyre difficult to please lol. Mine came out a little flatter than the picture but still super soft and chewy.
Thank you, Gianna! So happy to hear your family loved them 🙂 Yours may have spread a bit more because the butter was softened more than mine, less flour was used, or the baking soda was near expiration. Nonetheless, glad you enjoyed them! xo