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vegan double chocolate chip cookies on a white surface beside a bowl of cocoa powder and another bowl of chocolate chips

Vegan Double Chocolate Chip Cookies

  • Author: Kaylie Grace
  • 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¬†


Units Scale
  • 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


  1. Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. Fold in the chocolate chips.
  5. 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.
  6. 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.
  7. 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