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Vegan Double Chocolate Chip Cookies

$4.80 Recipe/$0.37 Cookie

Vegan double chocolate chip cookies are rich, fudgy and incredibly addicting! These vegan chocolate cookies are so easy to make, all you need is one bowl and about 20 minutes to make these cookies from start to finish! Sure to become one of your go-to cookie recipes, even if you aren’t vegan or plant based!

Large stack of double chocolate chip cookies on white plate.

Why you will love this recipe

  • Insanely delicious cookies – the base of these vegan double chocolate chip cookies is melted chocolate chips, so you have to believe these are packed with chocolate flavor and are rich, decadent and so fudgy! These cookies are soft in the center and crisp up on the edges which makes them even more snackable and addicting.
  • Easy to make – all you need is one bowl and about 5 minutes to prep these cookies. They are so simple, this would be great for a beginner chef (supervised if they are younger because you do have to melt the chocolate chips). These could easily be added to your holiday baking list or used for celebrations (baby showers, wedding showers, graduation parties) but are easy enough for weekend or weeknight baking!
  • Simple, easy to find ingredients – you can find all these ingredients at most grocery stores at this point. Dairy free chocolate chips are becoming more and more available and almost all grocery stores carry almond flour. You can substitute corn starch or tapioca flour for arrowroot if you cannot find that easily or you can buy it online.
  • Perfect for cookie exchanges! These plant based chocolate cookies are egg free, dairy free, gluten free can be made nut free and if you use sugar free chocolate chips and a sugar free sweetener, they can be low in carbs too making them perfect for gifting, sharing or serving at parties.
  • Even better in the fridge or freezer so great to make ahead – since the base of these cookies is melted chocolate, they firm up even more in the fridge and taste incredible cold. You can freeze them and they don’t really lose much texture and will last even longer this way!
Ingredients to make double chocolate chip cookies.
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Ingredients and substitutions

  • Dark chocolate chips – chocolate chips are melted as the base of these cookies and are also sprinkled in the cookie batter at the end, making these double chocolate chip cookies! This recipe was written using dark chocolate chips. I have also tried them with 85% dark chocolate chips from Pascha. If you are using a semi-sweet chocolate, you will need to reduce the amount of avocado oil.
  • Avocado oil – avocado oil is very neutral and adds moisture to these cookies. You could also try melted coconut oil or even melted vegan butter or ghee in place of avocado oil.
  • Almond flour – almond flour helps to create crispy but soft gluten free double chocolate cookies. Almond flour is naturally gluten and grain free and is easy to find in most stores. Check out my tips below on how to make this recipe nut free using sunflower seeds or pumpkin seeds if needed!
  • Arrowroot flour – arrowroot flour helps to add to the soft texture of the cookies, especially when baking with almond flour. You can also use tapioca starch or corn starch to create the same effect.
  • Coconut sugar – coconut sugar is needed to help sweeten the cookies. It’s a natural sugar that hasn’t been bleached or overly processed. You could also use maple sugar, date sugar or light brown sugar in place of the coconut sugar if needed.
  • Baking powder – this helps the cookies rise ever so slightly in baking. If you don’t have baking powder, you can simply omit it.
  • Water – water helps to bind the cookie dough. Don’t add it right away or it will cause the chocolate mixture to seize up.

Instructions

Preheat the oven to 350F, line a baking sheet with parchment paper.

In a large bowl, combine the chocolate chips and avocado oil.

Chocolate chips with avocado oil in white bowl.

Microwave for 1 minute to 1:15.

Stir the chocolate chips well until melted. This may take up to 30 seconds.

Melted chocolate in a white bowl.

Add the almond flour, arrowroot flour, coconut sugar and baking powder to the chocolate mixture. Stir well ensuring there are no lumps.

Dry ingredients added to cookie batter.

Add the water and stir again.

Chocolate cookie dough in a white bowl.

Once water is incorporated, add the chocolate chips and stir well.

Chocolate chips in chocolate cookie dough.

Scoop the cookie dough using a 1 tablespoon cookie scoop onto a parchment paper line baking sheet. Leave room between the cookies to allow for them to spread.

Cookie scooper filled with double chocolate chip cookie dough.

Bake in 350F oven for 13 minutes. After baking, allow to cool at least 10 minutes before enjoying ensuring the cookies will stick together and not crumble.

Double chocolate chip cookies before and after baking.

Kitchen equipment you will need

Top tips

  • Check the % of chocolate in your chocolate chips. If you are using a semi-sweet chocolate chip (anything less than 69% chocolate), you will want to use less avocado oil, or the cookies will be oily and disgusting. Reduce the avocado oil to 2 tablespoons for semi-sweet chocolate chips.
  • Melt the chocolate with the oil. This helps the chocolate melt faster and also makes it easier to stir the chocolate once melted.
  • Put down parchment paper for easy clean up and easy release of the cookies. The chocolate chips can melt when baking, so putting parchment paper under the cookies can make for an easier clean up.
  • Use a cookie scoop! I didn’t use a cookie scoop for so long and I have to say, it makes it so much easier to make evenly sized cookies! I highly recommend them for baking now!  
  • Allow room for the cookies to spread. These cookies go on the pan as mounds and will spread out to thinner cookies. This allows them to get crispy on the edges but soft in the middle. Give the cookies room to spread out or they will stick together.
  • Add extra chocolate chips where needed. Typically, the last 1-2 cookies that I scoop out do not have as many chocolate chips in them as the ones in the beginning so I always add in more chocolate chips at the end when needed. If you want your cookies to look more professional, add 2-3 chocolate chips to the top of the cookies
Double chocolate chip cookies in a silver tray.

Other additions

  • Chopped nuts: Pecan, walnuts, pistachios, slivered almonds, macadamia nuts would all be great added to the dough or sprinkled on top.
  • Peppermint extract: Add ½ teaspoon peppermint extract to the batter when you are adding the water. This will make peppermint double chocolate chip cookies!
  • Dried fruit: Stir in dried cherries, cranberries or even freeze-dried strawberries or raspberries.
  • White chocolate chips: you can also stir in white chocolate chips for contrast to the dark chocolate chips! Pascha brand makes a great white chocolate chip that is vegan and dairy free.

Common questions

How to make these nut free

You can replace the almond flour with sunflower seed flour or pumpkin seed flour to make these nut free. You can buy sunflower seed flour or pumpkin seed flour online or make it yourself.

To make sunflower seed (or pumpkin seed) flour at home:

  • Add sunflower seeds or pumpkin seeds to a food processor.
  • Process on high until it resembles sand. Don’t let it go too far or it will start to make sunflower seed butter instead of flour.
  • Use what you need and store leftover flour in the freezer.

Can you use semi-sweet chocolate chips?

Yes. This recipe was written for dark chocolate chips, which have a different ratio of fat and sugar than semi-sweet chocolate chips. Because of this, the semi-sweet chocolate chips do not need as much oil added to the batter. Reduce the oil in half when using semi-sweet chocolate chips.

Double chocolate chip cookies on sheet pan.

What if you want a cakey cookie?

These vegan double chocolate chip cookies are soft in the center but pretty crisp at the edges and are not very cakey. If you prefer a thicker cookie, simply add 1/3 cup of almond flour and ½ tablespoon of coconut sugar to the batter. This will make the cookies cakey in texture.

Can you freeze the dough before baking?

Yes! You can freeze the dough and bake the cookies at a later time. I recommend scooping out the cookies onto a parchment paper lined baking sheet then freezing that until the dough is frozen solid. Then transfer to a freezer safe bag or container for up to 2-3 months.

When you are ready to bake the cookies, place them on a parchment paper lined baking sheet (remember they will spread) and cook for 15 minutes at 350F.

Storage

  • Fridge: store leftover cookies in the fridge for up to 5 days in an airtight container. The cookies harden up a bit and are even better out of the fridge!
  • Freezer: Freeze cookies in a freezer safe bag or container for up to 3 months. Be sure to allow the cookies to cool completely before moving to the freezer. These gluten free double chocolate chip cookies can be eaten right out of the freezer!
Vegan chocolate cookies stacked on top of each other.

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6 chocolate cookies stacked on top of each other.

Vegan Double Chocolate Chip Cookies

$4.80 Recipe/$0.37 Cookie
Vegan double chocolate chip cookies are fudgy, soft in the center with crispy edges and so easy to make. All you need is one bowl and about 20 minutes to make these gluten free, plant based cookies.
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Course: Dessert
Cuisine: American
Keyword: gluten free double chocolate chip cookies, paleo chocolate cookies, vegan double chocolate chip cookies
Prep Time: 4 mins
Cook Time: 13 mins
Cooling Time: 10 mins
Total Time: 27 mins
Servings: 13

Ingredients

Instructions

  • Preheat oven to 350F. Add parchment paper to a cookie sheet.
  • Add 1/2 cup of dark chocolate chips and avocado oil to a bowl. Microwave for 1 minute to 1:15.
  • Stir the chocolate chips until melted completely.
  • Add dry ingredients and vanilla extract to the chocolate mixture. Stir well.
  • Add water to the cookie dough and stir,
  • Mix in the last 1/4 cup of chocolate chips and be sure they are well incorporated.
  • Using a cookie scoop, scoop out 13 cookies, leaving room between each cookie as they do spread during baking.
  • Bake in a 350F oven for 13 minutes. Allow to cool at least 10 minutes before enjoying.

Notes

Top tips
  • Check the % of chocolate in your chocolate chips. If you are using a semi-sweet chocolate chip (anything less than 72% chocolate), you will want to use less avocado oil, or the cookies will be oily and disgusting. Reduce the avocado oil to 2 tablespoons for semi-sweet chocolate chips.
  • Melt the chocolate with the oil. This helps the chocolate melt faster and also makes it easier to stir the chocolate once melted.
  • Put down parchment paper for easy clean up and easy release of the cookies. 
  • Use a cookie scoop! This helps to ensure the cookies are all even sizes when baking. 
  • Allow room for the cookies to spread. These cookies go on the pan as mounds and will spread out to thinner cookies. 
  • Add extra chocolate chips where needed. Typically, the last 1-2 cookies that I scoop out do not have as many chocolate chips in them as the ones in the beginning so I always add in more chocolate chips at the end when needed. If you want your cookies to look more professional, add 2-3 chocolate chips to the top of the cookies.
How to make these nut free
You can replace the almond flour with sunflower seed flour or pumpkin seed flour to make these nut free. You can buy sunflower seed flour or pumpkin seed flour online or make it yourself. See details in post on how to make your own.
Can you freeze the dough before baking?
Yes! You can freeze the dough and bake the cookies at a later time. I recommend scooping out the cookies onto a parchment paper lined baking sheet then freezing that until the dough is frozen solid. Then transfer to a freezer safe bag or container for up to 2-3 months.
When you are ready to bake the cookies, place them on a parchment paper lined baking sheet (remember they will spread) and cook for 15 minutes at 350F.
Storage
  • Fridge: store leftover cookies in the fridge for up to 5 days in an airtight container. The cookies harden up a bit and are even better out of the fridge!
  • Freezer: Freeze cookies in a freezer safe bag or container for up to 3 months. Be sure to allow the cookies to cool completely before moving to the freezer. These gluten free double chocolate chip cookies can be eaten right out of the freezer!
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Nutrition Information

Nutrition Facts
Amount per Serving
Calories
174
Fat
 
12
g
Carbohydrates
 
16
g
Fiber
 
1
g
Sugar
 
8
g
Protein
 
3
g
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
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