Fudgy Vegan Double Chocolate Chip Cookies

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Ooey Gooey Double Chocolate Chip Cookies right out of the oven.

You just want to break it right in half to see that melty goodness, even though you know you’re supposed to wait for them to cool. Just one. Just one gooey bite is all you need from these rich little morsels to satisfy any chocolate craving.

With these Vegan Double Chocolate Chip Cookies, you’ll get all the flavor – all the richness – without any of the ingredients you’re trying to avoid. I dare you to stop at just one!

Tall Stack of vegan double chocolate cookies

This cookie is going to be your new go-to vegan chocolate cookie when you’re looking for something that just hits the spot. They’re both chewy and fudgy at the same time, and really the best part about them is that they come together so easily.

Really, you just throw all the ingredients together in a food processor, whirl it all together, and you’re good to get them in the oven. The hardest part will be waiting for them to finish baking!

And I’ve got you covered if you’re looking for a classic Plant Based Chocolate Chip Cookie… this is the one for you! Or a fun vegan twist with Eggless Oats and Dates cookies.

Can Cookies Be Healthy?

That’s literally what we’re all looking for right? A way to eat cookies like every day without affecting our pant size!

So the answer to the question – yes! I think these cookies do have a chance at being called healthy. Or maybe we’ll just stick to healthIER.

Swapping out some traditional cookie ingredients for the ones we’re using today allow this cookie to fall under the healthier category.

With the way it’s sweetened. With the egg swap-a-roo. With the nut & seed butters – that’s added protein and healthy fats right there.

Let’s actually talk about the ingredients.

Ingredient Spotlight

Flax Egg – By combining ground flax seed (also called flax meal) and water and allowing it to sit for about 10 minutes, you are creating a mixture that has a similar consistency of a goopy egg. This will be your binder, and by eliminating the egg, you are removing the animal product and the cholesterol that comes with it.

Oat Flour – Oat flour is one of my favorite grain swaps for all-purpose flour. You just take rolled oats, whirl it around in the food processor or blender, and you’ve created an oat flour. You can substitute gluten free oats if you need to make this a gluten free cookie.

Tahini – Using this sesame seed seed paste adds a nutty flavor that I just love, adding a nice source of healthy fats to your cookies.

Almond Butter – Another nutty element added to these cookies, making them super fudgy and decadent. If you’re baking for someone with a nut allergy, feel free to omit the almond butter and use more tahini in its place.

Dates – I love using dates to sweeten desserts. They’re high in fiber and protein. They aid in digestion. They can help in lowering cholesterol. Just be sure you have removed the pits or bought them already pitted. And if they aren’t super soft, you may want to soak them in water for an hour or so to plump them back up.

Pure Maple Syrup – Another natural way to sweeten desserts. Sure, maple syrup is still a sugar, but it’s a much less processed way to enjoy your sweets.

Let’s Talk about the Chocolate!

What’s the best chocolate to use in cookies?

Obviously, chocolate is the hero in these cookies, so you want to be sure you’re using the right kind of chocolate. It can be confusing between unsweetened chocolate, cocoa powder, cacao powder.

What is the best and what is going to taste good??

In baking, we’re generally already adding sweeteners through sugar, dates, syrups, and the like. So there’s no need to add chocolate with additional sweetener.

The absolute best choice for chocolate in baking would be a cacao powder, made from fermented, dried, and unroasted cacao beans, but that’s not always the easiest option for everyone.

For one, it is more expensive and not as readily available without going to a health food store (which y’all know I like to shop at the REGULAR store for all my food).

Secondly, unless your tastebuds have been adapted to a darker and more bitter chocolate, you’re not going to like the raw cacao powder.

So you would be ok using an unsweetened dark cocoa powder that you can get at the regular grocery store in the baking aisle. As long as it’s over 70% cocoa you’ll be good!

Healthy Chocolate Cookies - close up shot

Are all Chocolate Chips Vegan?

No! You may think chocolate is vegan because it comes from a plant right? The cocoa seed.

If you’re buying higher quality chocolate, you will find that it has less additives and may in fact be vegan.

But many of the brands you’ll see in the grocery store include ingredients such as milks and milk fats, so you’ll want to read the ingredients carefully.

I generally stick to a couple dependable brands that are absolutely dairy-free and vegan. Enjoy Life chocolate is my absolute favorite. I also really like my Kroger store’s Simple Truth allergy friendly chocolate chips.

It’s fun to see that these products are being more available at a regular grocery store without us having to order online or go on a goose hunt all over the city for the products we need.

This combination of ingredients gives you cookies that are:

  • fudgy
  • chewy
  • gooey
  • ultra-chocolatey
  • addicting
  • soft
  • shareable (that is, if you can part with them)
  • absolutely perfect!
Vegan Double Chocolate Chip Cookies Dipped in Milk

So how do I make these Vegan Double Chocolate Chip Cookies?

It just couldn’t be easier to throw these together!

  1. First off, you’ll want to combine the ground flax seed and warm water to create your flax egg. Let it set for about 10 minutes. It will be ready once it has thickened and has kind of an egg white consistency. Goopy is the best word I can think to describe it.
  2. Once you have a flax egg, add it into a food processor along with the oat flour, maple syrup, tahini, almond butter, cocoa powder, almond flour, pitted dates, vanilla, salt, and baking soda.
    Vegan Double Chocolate Chip Cookies Ingredients in a food processor
  3. Process ingredients until smooth and combined.
  4. Add the chocolate chips and fold in.
  5. Take tablespoon-sized scoops out of the batter and roll into a ball. Place on a parchment-lined baking sheet.
  6. Press the balls down to about 1/4″ thick. The dough will be very fudgy and sticky. You can wet your fingers to help avoid the stickiness.
  7. Top flattened cookies with chocolate chips.
  8. Bake for 15 minutes in oven preheated to 350 degrees F. Cookies will be done when they are no longer wet on top but are still very-slightly gooey in the middle.
  9. Rest on the baking sheet for about 10 minutes before transferring to a wire rack to cool completely.
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So I have to tell you. When I took these out of the oven, I had to do a little taste. I couldn’t wait for them to cool off like we’re supposed to.

That first bite…

I was brought right back to trips to the mall in 1995 when we’d stop at Mrs Fields for cookies. No joke. Double Chocolate Chip was always my go-to. I mean, what’s not to like about MORE chocolate?!

And these cookies are exactly that. More chocolate. More flavor. More yum!

Insider Pro Tips for Healthy Chocolate Cookies

  • Incorporate different chips – dark chocolate, vegan candy bars, small pieces of candy. There are so many different ways you can customize these double chocolate chip cookies.
  • Don’t overbake – In order for these to stay ooey gooey fudgy, you want to make sure you pull them out of the oven at the right time. They will still have a tiny bit of give when you touch the top of the cookies.
  • Measure correctly – Make sure you are measuring your cocoa powder and flours correctly. Use a spoon to transfer the powders from the container to your measuring cup, rather than scooping the measuring cup right into the ingredient. You’ll end up with varying results and usually too much ingredient if you just scoop it with the measuring cup.
Giant Stack of Vegan Double Chocolate Cookies


How do you store these? Once the cookies are cooled, place in an air-tight container or a zip loc bag and keep for 5-7 days. Do not stack them until they are completely cooled unless you’re looking for a chocolate-y mess!

Do these stay soft? Oh my gosh, that’s one of the best things about these cookies! They stay soft forever – or until you gobble them up!

Can I make these sugar-free? There is no refined sugar in these cookies – only dates and pure maple syrup. Omitting them is possible, but you would have a bitter dark chocolate cookie. I haven’t tested these cookies using a sweetener such as erythritol, but that could be an option for you. I just can’t guarantee results.

What is a healthy substitute for cookies? So this recipe isn’t healthy enough for you. I totally get it.

If you’re looking to satisfy your sweet tooth without eating a cookie, some of my energy bites may do the trick!

Granola Bar Bites

More Vegan Cookies!

Vegan Carrot Cake Cookies
Vegan No-Bake Cookies
Everything-Free Cookies
Dark Chocolate Orange Protein Cookies

Now that you know how easy it is to make this Vegan Buffalo Wings Recipe , please give it a star rating and a share below and comment letting me know how it turned out for you!


Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes


  • 2 Tbsp ground flax seed
  • 5 Tbsp warm water
  • 1 cup oat flour see notes
  • 3/4 cup pure maple syrup
  • 1/2 cup tahini
  • 1/2 cup almond butter
  • 1/2 cup almond flour
  • 6 Tbsp cocoa powder
  • 6 pitted dates
  • 1 1/2 tsp vanilla
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 3/4 cup dairy-free chocolate chips plus more for topping


  • Preheat oven to 350 degrees F.
  • Mix 6 tablespoons of warm water to flax.  Set aside for 10 minutes.
  • Place the flax egg and all of the other ingredients except for the chocolate chips into a food processor and blend until thoroughly mixed and smooth. 
  • Add chocolate chips and fold in.
  • Take approximately tablespoon sized scoops out of the batter and roll into a ball.  Place the batter balls on a parchment lined baking sheet.  Press down and flatten about a ¼ inch thick.
  • Place chocolate chips on the top of each cookie.
  • Bake for 15 minutes at 350 degrees F.
  • Let cool on a wire rack and serve!  Store in an airtight container.



To make your own oat flour, just add rolled oats to a blender and blend to a flour. You can use Gluten Free oats if needed as well.
The batter can become sticky and fudgy (which tastes amazing and can be eaten like that). If the food processor can’t blend properly then add a tablespoon of water at a time until it can.  Thicker and “fudgy” is good though!  
When flattening the balls of batter you can lightly oil the bottom of a glass to help keep them from sticking. 
You can use all tahini if you want to make them nut free as well.  Enjoy!

Make sure you check out my Vegan Double Chocolate Chip Cookies Story to see it all in action!

Huge stack of Vegan Double Chocolate Chip Cookies

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