Description
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
Ingredients
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- 1/2 cup vegan butter, slightly softened
- 1/2 cup sugar
- 1/2 cup brown sugar, packed
- 1/4 cup non-dairy milk
- 2 tsp vanilla extract
- 1 1/2 cups all-purpose flour, or 1:1 gluten-free baking flour*
- 1/2 cup natural cocoa powder, not dutch-processed**
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup vegan chocolate chips, plus more for topping
Instructions
- 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!
Notes
- *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.
Nutrition
- Serving Size: 1 cookie
- Calories: 235
- Sugar: 19g
- Fat: 11g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 3g
