Vegan Double Chocolate Chip Cookies

These vegan double chocolate chip cookies are soft, gooey, and super fudgy. They're so easy to make, use only simple ingredients, and there's no chill time required. Ready in under 30 minutes too!

I LOVE chocolate desserts - chocolate cupcakes, fudgy brownies, edible brownie batter, I love it all.

But these vegan double chocolate cookies are my latest obsession. They're ultra chocolatey and they taste just like a brownie cookie!

These eggless chocolate cookies are also dairy free, but you'd never know it! The best part is they come together super quickly, and you don't need any fancy ingredients to make them!

Why You'll Love These Vegan Double Chocolate Chip Cookies

• These vegan chocolate cookies use mostly light brown sugar, which helps make them chewy and soft.
• A flax egg replaces the egg in these cookies to give them moisture and structure (don't worry, the flax is impossible to detect!).
• You can't even tell that these cookies are vegan - they taste just like regular double chocolate chip cookies!
• The cookies are loaded with vegan chocolate chips for extra chocolatey-ness.
• The recipe doesn't use any fancy ingredients, so it's approachable and great for beginners! The only non-pantry staple is ground/milled flaxseed which you can find in most grocery stores and online.
• Although you can chill the dough if you'd like, the cookies turn out great with no chill time, meaning they take less than 30 minutes to whip up.

Ingredients Needed

Most of the ingredients needed for these vegan brownie cookies are probably already in your pantry! Here are a few notes on the ingredients:

Sugar: these cookies use mostly brown sugar, which makes the cookies soft and chewy. The white sugar gives them the crunchy edges.

Ground/milled flaxseed: this is used to make the flax egg, which replaces an egg in the recipe. Just be sure to use ground or milled flax, not whole flaxseeds!

You can also use a chia egg, and a store-bought egg replacer will work too. If you don't follow a vegan diet, you can use one whole egg.

Milk: the vegan milk adds a little bit more moisture to the dough, and you can use any milk you have. If you don't follow a vegan diet, you can use regular milk.

Chocolate Chips: You can use dark or semisweet chocolate chips. You can also use chopped up chocolate or a mix of both. These eggless chocolate cookies are also delicious with white chocolate chips!

Step By Step Instructions

Note: Full ingredient list and instructions can be found in the recipe card at the bottom of this page.

STEP ONE: Make the flax egg by adding the flax to a bowl with warm water. Stir and set it aside until the consistency is gel-like.

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STEP TWO: When the flax egg is ready, beat the butter and both sugars in a bowl until light and fluffy, then stir in the flax egg, milk, and vanilla extract.

STEP THREE: Mix in the dry ingredients, then add in the milk. Stir in the chocolate chips or chopped chocolate.

STEP FOUR: Form the dough into balls and bake for 8-11 minutes. Let the cookies cool on the baking sheet for 10 minutes before transferring to a cooling rack.

FAQ & Expert Tips

Expert Tips

• Don't rush the flax egg! If the mixture is still watery after 10-15 minutes, don't just add it in anyway - you can pop it in the fridge for 5 minutes to firm it up. The consistency should be gel-like, similar to a real egg.
• The flax egg should be mixed in but it doesn't need to be beat in like a real egg. Gently mix it in until it's just combined with the rest of the ingredients.
• Properly measure your flour and cocoa powder to ensure the best results - please! Too much can make the cookies dry. I highly recommend a kitchen scale. They are less than $15 and a total game changer. Just the tiniest amount of extra flour in a cookie recipe can seriously alter the results!
• Don't over-mix the dough. Mix in the dry ingredients until just combined!
• Don't leave these eggless chocolate cookies in the oven for too long! This will put you on the fast track to dry, hard cookies. We want these cookies to be nice and soft, so take them out when the edges look set and the tops are just slightly set but still look soft. I also find that baking one tray of cookies at a time helps the cookies all bake evenly.
• I like to add extra chocolate on top of the dough before baking - it creates those dreamy chocolate pools in the cookies!

Storage and Freezing Instructions

Vegan double chocolate chip cookies can be stored at room temperature in a sealed container or bag for 5-6 days.

You can also freeze the baked cookies in a plastic bag for up to 2 months and just thaw at room temperature when you're ready to eat them!

You can also freeze the dough. Form the balls of dough and place them on a parchment lined baking sheet in the freezer until frozen, then transfer the balls to a ziploc freezer bag and freeze for 2-3 months.

More Vegan Cookies You'll Love

If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!

The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.