These vegan double chocolate chip cookies are like mini brownies because of their crispy outer crust and gooey, chocolatey center. It makes them one of the best cookies ever! Made from a simple list of ingredients, you’ll love making them as much as eating these delicious cookies.
Be sure and try the vegan chocolate chip cookie recipe that was the inspiration behind this one, too.
Can you ever have too much chocolate? I set out to answer that question with these tasty chocolate-chocolate chip cookies. With a balance of chocolate in the dough and added melted chocolate chips, this recipe is a winner.
Why This Recipe is a Winner
- Adding brown sugar makes these cookies soft and tender
- Using vegan butter adds a buttery flavor to every bite
- Vegan chocolate chips add chewy melted chocolate, making these cookies irresistibly delicious!
What You Need
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
- Lemon — We’ll use both the zest and the juice of the lemon.
- Oats — I used rolled oats for this recipe, but you can substitute instant oats.
- Chia — We’ll add some ground chia seeds to create a thicker texture. You can use whole chia seeds; I just prefer ground because it creates a smoother finished texture.
- Syrup — I used maple syrup, but you can substitute agave nectar.
- Milk — We’ll use almond milk for the best overnight oats! Substitute your favorite plant-based milk.
- Yogurt — I love adding some plant-based yogurt (plain, unsweetened) for an even more tangy flavor.
- Protein Powder — I add some vanilla protein powder for increased flavor and nutrients. If your protein powder is not sweetened, you may want to add an extra teaspoon or two of sweetener.
- Cornstarch — We’ll use cornstarch to thicken the lemon curd topping.
- Turmeric — A pinch of turmeric makes that lemon curd sunny yellow.
- Vegan Butter — Use a storebought brand like Earth Balance or Miyokos or make your own vegan butter.
- Granulated sugar
- Brown sugar — Use dark, light, or homemade brown sugar.
- Vanilla extract
- Plant-based milk — You can use your favorites, such as soy or almond milk.
- Dairy-free chocolate chips
- Flour — You can use all-purpose flour, whole wheat pastry flour, or even high-quality gluten-free flour.
- Ground flaxseed
- Cocoa powder — I prefer using natural cocoa powder for this recipe.
- Baking powder — Make sure yours is fresh by testing a bit of it in vinegar. If it bubbles, your batch is good to go.
- Walnuts (optional) — I like the flavor and crunch added by walnuts, but you can leave this out.
Cocoa powder is made when fats are extracted from cocoa liquor (a thick, bitter paste made from fermented cocoa beans). There are two main forms of cocoa powder, natural and Dutch-processed. Natural cocoa powder is a lighter brown and is more acidic than Dutched cocoa powder. Dutch-processed cocoa powder has a darker color and produces a smoother chocolate flavor. However, because of its acidic nature, natural cocoa powder interacts with baking soda and baking powder to create soft and tender cookies.
- Melt some of the chocolate chips in the microwave, then set it aside to cool.
- Beat the vegan butter and sugars with a mixer until light and fluffy. Add the vanilla and plant-based milk and mix until combined.
- Stir together the dry ingredients in a separate bowl, such as flour and cocoa powder.
- Beat the melted and cooled chocolate into the vegan butter mixture.
- Beat the flour mixture with the chocolate-butter mixture until just combined. Then stir in the chocolate chips.
- Drop by rounded spoonfuls onto cookie sheets and bake for 8 to 10 minutes.
- Remove cookies from the oven and allow them to sit on the pan for a minute before transferring to wire racks to cool completely.
Reserve some of the chocolate chips to press into the tops of each cookie, to make them look like bakery-style cookies.
Store cookies in an airtight container at room temperature for up to 5 days or in the fridge for up to 7 days. They can also be frozen for up to 2 months.
These are AMAZING! […]These are a new favorite. Thank you. 🙂
Yes, you can add cocoa powder to a cookie recipe to transform it into chewy double chocolate chip cookies.
Adding brown sugar definitely helps make chewy cookies. To keep them chewy, store cookies in an airtight container with half of a slice of bread. This trick helps keep cookies soft and chewy for days.
You can make these double chocolate cookies ahead of time. My favorite way to do this is to freeze the cookie dough balls. Here’s more on freezing cookie dough. Alternatively, you can freeze freshly-baked cookies by letting them come to room temperature and then transferring them to a freezer-safe container. They will keep in the freezer for up to 2 months.
For making eggless cookies, my favorite egg replacer is flax meal. There are other egg replacers for baking, such as a chia egg. I find the chia seeds have a cleaner flavor to them. However, there is the issue of the little seeds that sometimes get stuck between your teeth.
With the ground flax seeds, you don’t have that problem. For a real change of pace, be sure and try this delicious vegan Double Chocolate Biscotti recipe!
These are the best vegan double chocolate chip cookies! For even more amazing vegan chocolate chip cookies, be sure to try these:
- 1 cup vegan butter softened
- ¾ cup granulated sugar
- ½ cup brown sugar
- 1 teaspoon vanilla extract
- ½ cup plant-based milk
- 2 cups dairy-free chocolate chips, divided
- 2 cups whole wheat pastry flour
- 1 tablespoon ground flax seed
- 1 tablespoon cornstarch
- ½ cup cocoa powder
- 1½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup chopped walnuts (optional)
- Warm up your oven to 350°F/175°C.
- Place one cup of chocolate chips in a microwave-safe bowl and heat for 30 seconds. Place a lid over the chocolate chips and allow to sit for one minute until the chocolate is melted. Set aside to cool.
- In a large bowl, beat vegan butter and sugars until light and fluffy. Add the vanilla and plant-based milk and mix until combined.
- In a separate bowl, combine the flour, cocoa, ground flaxseed, cornstarch, baking powder, and salt. Stir to combine.
- Pour the melted and cooled chocolate into the vegan butter mixture. Beat until the chocolate is incorporated.
- Add the chocolate chips to the flour mixture and give it a quick stir before adding this to the chocolate-butter mixture. Stir until combined.
- Tip: I always reserve some of the chocolate chips because sometimes you get to the bottom of the dough and the chocolate chips are on the scarce side. If you have a few in reserve, you can add them there.
- Drop by rounded spoonfuls onto ungreased cookie sheets and bake for 8 to 10 minutes, or just until set. Remove from oven and allow to sit on the baking sheet for a minute before transferring to wire racks to cool completely.
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The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
This post was originally published in 2018 and was updated to include new photos, new text, and an updated recipe in 2021.