These Vegan Double Chocolate Cookies are rich, chewy, and oozing with chocolatey goodness! This quick and easy vegan cookie recipe is the perfect treat for birthday parties or Valentine's Day!
Chocolate lovers, this recipe is for you! Not only do you get chocolate from the cookies but also from this chips, making this a double punch of chocolate you won't be able to resist.
These vegan double chocolate chip cookies are chewy and flavorful, with a lightly crisp exterior that's almost brownie like. Perfect for sharing at special occasions with special people.
Or you can make up a batch and freeze the dough so that you can have fresh vegan cookies any time you want!
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You'll love this recipe because it's:
- Simple & Delicious
- Quick & Easy
- Vegan/Vegetarian
- Kid-friendly
- Easy to make gluten-free
- Perfect for Valentine's Day, Birthday Parties, Christmas, or any time you're craving a chocolate treat!
Ingredient notes
Wet Ingredients
- sugar -- Organic white or natural sugar are both fine.
- brown sugar
- vegan butter (at room temperature) -- Choose a brand that is in block form and has a good flavor.
- vegan cream cheese -- I recommend a plain vegan cream cheese that's thick and has a neutral flavor. Here are some tips for choosing vegan cream cheese. The cream cheese not only adds creaminess to the cookies, but it acts as an egg substitute.
- soy milk -- Or any kind of unsweetened plant-based milk.
- vanilla -- For an extra touch of flavor.
Dry Ingredients
- all-purpose flour -- white whole wheat flour, all-purpose gluten-free flour, or spelt flour could also work here, but I haven't tested them.
- natural cocoa powder
- baking powder -- For lift and fluffiness.
- baking soda -- For helping the cookies spread.
- salt -- Adding a little salt to baked goods enhances the flavors.
Add-in
- vegan chocolate chips or chunks-- If you don't have them, you could leave them out but they add another dimension of flavor and texture.
See recipe card for quantities.
Instructions
Here are step-by-step instructions with photos.
- Add the ¾ cup sugar, brown sugar, butter, and cream cheese to the bowl of a stand mixer and use the paddle attachment to cream the ingredients. (Or mix them in a bowl with a hand mixer).
Add the soy milk and vanilla and mix again until just combined.
In a separate bowl, whisk all the dry ingredients together.
Add the flour mixture to the wet mixture in half-cup increments, mixing until just combined each time. In the end, a thick dough will form. If your dough is too crumbly, you could add another teaspoon or two of soy milk, but this batter should be quite firm.
- Add in the chocolate chips and mix to combine.
- Cover the dough and chill it in the refrigerator for at least 30 minutes.
- Preheat the oven to 350F (170C).
- Remove the cookie dough from the refrigerator.
- Take about 1.5 tablespoons of the dough and roll it into a ball. Place the ball on a lined cookie sheet. These cookies spread a little but you should easily be able to fit 9 to 12 cookies per cookie sheet. Repeat until you've made the number of cookies you want to make (if you are baking them in two batches, store the extra batter in the refrigerator while the first batch is baking.)
Bake for 14 to 16 minutes. The cookies should have a thin crisp exterior and a lightly browned bottom, but they should still be soft on the inside. Let the cookies rest for a few minutes on the cookie sheet and then transfer them to a cooling rack.
Serve and enjoy right away or store for later.
Hint: If you are baking these cookies in more than one batch, be sure to chill the cookie dough in the refrigerator between batches and let the cookie sheet cool completely before starting a new batch (placing cookie dough onto a warm cookie sheet can cause the cookies to spread too much).
Variations
Here are a few fun ways to switch thing up!
- Go Nuts! - add a ¼ cup of chopped walnuts, pecans, or peanuts when you add the chocolate chips.
- Deluxe - Serve them warm in a bowl with a scoop of vegan ice cream and chocolate sauce!
- Black and White -- Swap out the chocolate chips for vegan white chocolate chips!
Equipment
For this recipe, you'll need a stand mixer or hand mixer, another bowl, and a baking sheet.
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How to serve
Serve these cookies as a special treat any day of the week. They would be an especially big hit at birthday parties or potlucks. Or pair with Vegan Red Velvet Cookies for the perfect Valentine's Day combo.
Storage
Store any leftovers in an airtight container with a paper towel to absorb any excess moisture. These Vegan Chocolate Chocolate Chip Cookies can be stored at room temperature or in the refrigerator for up to a week.
To freeze the dough, divide the dough into two portions. Roll each portion of dough into a log, wrap with plastic, and freeze for up to three months. To cook, unwrap the dough and let it defrost while you preheat the oven. Then cut the log into ½ inch disks. Place the disks on a lined cookie sheet and bake as directed (they might need a minute or two longer).
Alternatively, you can roll the dough into individual balls. Place the balls on a tray in the freezer until they are frozen. Then transfer the balls to a freezer bag or airtight container. Store in the freezer for up to 3 months. Defrost and bake as directed.
Top tip
I highly recommend weighing the ingredients for which weights are listed. This will ensure the exact measurements and give you the best results. If you don't have a scale and need to use measuring cups, be sure the flour is loose and not packed into the cup.
FAQ
Yes! To make these gluten-free just sub all-purpose gluten-free flour in a 1 to 1 ratio. You will also probably need to bake the cookies a little longer. I haven't tested this recipe with gluten-free flour, but this was the case when I tested both my vegan lemon cookies and my vegan snickerdoodles with gluten-free flour. The result was a flavorful and delicious cookie that was just a tad crumblier than when I used regular flour.
More vegan cookie recipes
📖 Recipe
Vegan Double Chocolate Cookies
Equipment
Ingredients
Wet Ingredients
- ½ cup sugar (100g)
- ½ cup brown sugar (110g)
- ½ cup vegan butter (113g) (at room temperature)
- ¼ cup vegan cream cheese (57g)
- 4 tablespoons soy milk
- 2 teaspoon vanilla
Dry Ingredients
- 1.5 cups all-purpose flour (188)
- ½ cup natural cocoa powder (63g)
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
Add-in
- ¾ cup vegan chocolate chips or chunks
Instructions
- Add the ¾ cup sugar, brown sugar, butter, and cream cheese to the bowl of a stand mixer and use the paddle attachment to cream the ingredients. (Or mix them in a bowl with a hand mixer).
- Add the soy milk and vanilla and mix again until just combined.
- In a separate bowl, whisk all the dry ingredients together.
- Add the flour mixture to the wet mixture in half-cup increments, mixing until just combined each time. In the end, a thick dough will form. If your dough is too crumbly, you could add another teaspoon or two of soy milk, but this batter should be quite firm.
- Add in the chocolate chips and mix to combine.
- Cover the dough and chill it in the refrigerator for at least 30 minutes.
- Preheat the oven to 350F (170C).
- Take about 1.5 tablespoons of the dough and roll it into a ball. Place the ball on a lined cookie sheet. These cookies spread a little but you should easily be able to fit 9 to 12 cookies per cookie sheet. Repeat until you've made the number of cookies you want to make (if you are baking them in two batches, store the extra batter in the refrigerator while the first batch is baking.)
- Bake for 14 to 16 minutes. The cookies should have a thin crisp exterior and a lightly browned bottom, but they should still be soft on the inside. Let the cookies rest for a few minutes on the cookie sheet and then transfer them to a cooling rack.
- Serve and enjoy right away or store for later.
Notes
- I highly recommend weighing the ingredients for which weights are listed. This will ensure the exact measurements and give you the best results. If you don't have a scale and need to use measuring cups, be sure the flour is loose and not packed into the cup.
- This recipe will make 18 to 20 cookies, depending on how big they are.
- Nutritional information is calculated based on 18 cookies.
- If you are baking these cookies in more than one batch, be sure to chill the cookie dough in the refrigerator between batches and let the cookie sheet cool completely before starting a new batch (placing cookie dough onto a warm cookie sheet can cause the cookies to spread too much).
Nutrition
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