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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!
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.
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.
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.
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.
FAQ & Expert Tips
This dough doesn't need to be chilled, but you definitely can if you want to. Chilling the dough firms it up and makes the cookies spread less, so they come out thicker. If you want thicker cookies or if your dough seems too wet you can chill it for 20-30 minutes.
Sometimes I like to bake one cookie first to see if I want the dough chilled or not.
Unfortunately, no. The cookies will be really flat and will spread without it. You can replace it with a chia egg or egg replacer though!
If the cookies come out flat, you may have under-measured the flour. No worries - you can salvage them! As soon as they come out of the oven, use a cup or small ramekin to re-shape the cookies.
Place the ramekin upside down over top of a warm cookies on the baking sheet and gently swirl it around, moving the cookie around inside. This will puff up the cookies and make them all perfectly round and pretty too.
This is a case of too much flour! If this happens, add another ½ tablespoon of milk to the dough before baking. You may need more, but start with ½ of a tablespoon.
The edges of the cookies should be set and slightly cracked and the middles of the cookies will look soft. Leave the cookies on the baking sheet for 10 minutes, as they will continue to firm up.
- 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
Vegan Double Chocolate Chip Cookies
- 1 tablespoon ground/milled flaxseed * (SEE NOTES)
- ½ cup vegan butter, softened
- ¾ cup light brown sugar
- ¼ cup granulated sugar
- 1 ⅓ cup all-purpose flour*
- ⅓ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 2 tablespoon vegan milk of choice
- ½ cup vegan chopped chocolate or vegan chocolate chips, plus more for on top if desired
- Add 1 tablespoon of ground flaxseed and 2½ tablespoon of warm water to a small bowl. Mix together and set aside until the mixture becomes thick and gelatinous (around 10-15 minutes).*
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Pour in the flour, salt, baking soda, and cocoa powder and mix until just combined. Stir in the chocolate.
- Roll the dough into 2 tablespoon sized balls and place on the baking sheet around 3 inches apart. Press a few extra chocolate chips/chopped chocolate into the tops of the dough if desired.
- Bake one tray at a time for 10 minutes or until the edges are set. Let the cookies cool for 10 minutes on the baking sheet, then transfer to a wire rack to cool completely.
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.