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5 from 7 reviews

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!

vegan double chocolate chip cookies stacked on each other and split in half

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!

Featured Reader Review

“Ive made these cookies more than like 5 times. Always delicious and never fail. I just made them tonight and thought, i need to made a review so more people see it. These do not disappoint!!” 

Isidora
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Why You’ll Love My 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

ingredients to make vegan double chocolate chip cookies labelled
ingredients to make vegan chocolate cookies

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 measurements and instructions can be found in the recipe card at the bottom of this page.

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.

a flax egg in a bowl

Ground flaxseed and water in a bowl
a flax egg in a bowl with a spoon scooping some out
Flax egg with gel-like consistency

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 by step photos showing how to make vegan chocolate cookies

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.

vegan double chocolate chip cookies closeup

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 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

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Vegan Oatmeal Chocolate Chip Cookies
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Vegan Peanut Butter Oat Cookies
vegan peanut butter chocolate chip cookies on parchment with a spoon of peanut butter

Vegan Peanut Butter Chocolate Chip Cookies
Sheet of eggless chocolate chip cookies with chocolate chips scattered around

Eggless Chocolate Chip Cookies

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!

vegan double chocolate chip cookies stacked on each other and split in half
5 from 7 reviews

Vegan Double Chocolate Chip Cookies

Gabby Kislanko
These vegan double chocolate chip cookies are soft, gooey, and ultra-chocolatey and fudgy! They're so easy to make, use only simple ingredients, and there's no chill time required.
Prep Time: 15 minutes
Bake Time: 10 minutes
Total Time: 25 minutes
Servings: 16 cookies
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Ingredients
 

  • 1 tbsp ground/milled flaxseed *, (SEE NOTES)
  • ½ cup (105 g) vegan butter, softened
  • ¾ cup (150 g) light brown sugar
  • ¼ cup (50 g) granulated sugar
  • 1 ⅓ cup (173 g) all-purpose flour*
  • ⅓ cup (28 g) unsweetened cocoa powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp vanilla extract
  • 2 tbsp vegan milk of choice
  • ½ cup vegan chopped chocolate or vegan chocolate chips, plus more for on top if desired

Instructions
 

  • Add 1 tbsp of ground flaxseed and 2½ tbsp 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.
  • In the bowl of a handheld mixer or standing mixer, beat the butter, brown sugar, and granulated sugar together until light and fluffy (around 1-2 minutes). Add in the flax egg, milk, and vanilla extract.
  • 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.

Equipment

Handheld or Standing Mixer
Handheld or Standing Mixer
Baking Sheet
Mixing Bowl

Video

Notes

PLEASE NOTE: I highly recommend using a kitchen scale to weigh your dry ingredients. Metric measurements are found above under the “Metric” tab.
FLAX EGG: The flax egg won’t work properly in the recipe unless wait for it to become gel-like and goopy. If after 15 minutes it’s still watery, you can put it in the fridge for a few minutes to firm it up. The flax seed must be ground up, not whole. You can also use chia seeds to make a chia egg, or a store-bought egg replacer. If you’re not vegan, you can replace this with one egg.
MEASURING FLOUR: Properly measure your flour and cocoa powder using the scoop and level method or a kitchen scale. Too much flour will lead to dry, crumbly cookies.
If your dough seems dry and crumbly, you may have added too much flour. You can save the dough by adding 1/2 tablespoon more milk to the dough. If it’s still crumbly, add another 1/2 tablespoon until it is no longer crumbly.
Storage and Freezing: Store the cookies in an airtight container or ziploc bag at room temperature for 5-6 days.
The baked cookies can be frozen in a freezer bag for up to 2 months. Thaw at room temperature when you’re ready to eat them. To freeze the dough, form balls of dough and place them on a parchment lined baking sheet in the freezer until frozen, then transfer to a freezer bag. Freeze for 2-3 months. 
Calories: 185kcal, Carbohydrates: 22g, Protein: 2g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Sodium: 159mg, Potassium: 58mg, Fiber: 1g, Sugar: 13g, Vitamin A: 270IU, Vitamin C: 1mg, Calcium: 16mg, Iron: 1mg
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The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.