Fudgy Vegan Double Chocolate Chip Cookies Recipe

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These vegan double chocolate chip cookies are chewy with fudgy centers—just like brownies! They’re also easy to make with simple ingredients and no chill time.

Made with cocoa powder and loaded with chocolate chips, is there a better way to satisfy your chocolate cravings than with these vegan double chocolate cookies?

They’re also sneakily easy to make because the ingredients are mixed in a food processor!

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Don’t let your vegan lifestyle make you give up your love for chocolate desserts! These fudgy vegan brownies and vegan chocolate ice cream are so decadent, you’ll question whether they’re really plant-based.

Why You’ll Love This Vegan Double Chocolate Chip Cookies Recipe

This fudgy vegan double chocolate chip cookies recipe is beginner-friendly because the food processor brings the dough together for you.
You don’t need to chill the dough for these vegan double chocolate cookies, so the prep time and cook time are all done in just 30 minutes.
These double chocolate chip vegan cookies are the perfect balance of chewy, gooey, and chocolatey—everything you love about brownies in cookie form!

Ingredients And Substitutions

Ground flaxseed and warm water – For making the flax egg. This will be our vegan egg substitute to bind the ingredients together.

Oat flour – We’ll use oat flour instead of all-purpose flour to give these healthy double chocolate chip cookies a fiber boost. Read on to learn how to make oat flour at home because it’s ridiculously easy!

Pure maple syrup and pitted dates – Instead of refined sugars, we’ll use these as the sweeteners for the vegan double chocolate cookies.

Tahini – Adds a delicious nuttiness to the rich double chocolate chip vegan cookies. The high fat content also helps keep the cookies moist.

Almond butter – The rich, nutty flavor it adds is perfect for these fudgy double chocolate chip cookies.

Almond flour – Provides a certain richness to the double chocolate vegan cookies. Almond flour also creates moist cookies with a chewy texture.

Cocoa powder – Use natural cocoa powder to ensure baking soda can do its job. It also gives the cookies a classic chocolate flavor versus the more bittersweet Dutch-process cocoa powder.

Vanilla extract and salt – For enhancing the flavor of the vegan double chocolate chip cookies. You can also make your vegan chocolate cookies with other interesting flavors, like instant coffee or orange zest, added to the chocolate cookie dough.

Baking soda – Helps the eggless chocolate chip cookies rise.

Dairy-free chocolate chips – Load up your dairy free double chocolate chip cookies with chocolate chips! You can also indent the centers of the baked cookies and fill them with strawberry jam.

Tips For Making This Recipe

Make Your Own Oat Flour

It’s pretty easy to make your own oat flour for these healthy double chocolate chip cookies! Just add whole rolled oats to the food processor and process them until they become fine flour. Use whole rolled oats, not quick or steel-cut oats!

Blend Properly

If the food processor struggles to blend the sticky dough, add a tablespoon of water at a time. The dough of these double chocolate vegan cookies will be very fudgy and sticky.

Do Not Overbake

For the best fudgy double chocolate chip cookies, they should still have a bit of give when you touch their tops after pulling them out of the oven. They will firm up as they cool on the baking sheet and wire rack.

Vegan Double Chocolate Cookies Recipe FAQs

Which type of cocoa powder is best for these vegan double chocolate chip cookies?

For rich vegan double chocolate chip cookies, use high-quality, all-natural, unsweetened cocoa powder. Since this recipe is made with baking soda, using Dutch-process cocoa powder wouldn’t make sense either.

Are chocolate chips vegan?

No. Always check your chocolate chips, as some brands include dairy ingredients.

Can you skip the flax egg in these vegan cookies?

No. These eggless double chocolate chip cookies use flax egg as an egg substitute to bind everything together. We haven’t tried this recipe with other vegan substitutes, like chia eggs and egg replacers.

How long do dairy free double chocolate chip cookies last?

These double chocolate chip vegan cookies last up to 5 days in an airtight container at room temperature and up to 1 week if stored in the fridge. You can also freeze them for 1 month and thaw them at room temperature or reheat them in the microwave before serving.

Should you chill the dough before baking?

You don’t need to refrigerate the dough for these fudgy vegan double chocolate chip cookies. However, some mentioned chilling the dough is perfect for those who prefer thicker cookies since the dough firms up and causes the cookies to spread less.

More Delicious Vegan Cookie Recipes

I found this recipe for Vegan Chocolate Cupcakes that I HAVE to try!

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Fudgy Vegan Double Chocolate Chip Cookies

These vegan double chocolate chip cookies are chewy with fudgy centers—just like brownies! They're also easy to make with simple ingredients and no chill time.

Louisa

Prep Time 15

Cook Time 15

Total Time 30

Equipment

Ingredients

2 tbsp ground flaxseed
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)

Instructions

Preheat the oven to 350°F. Line the baking sheet with parchment paper.
Mix the flaxseed and warm water and set aside for 10 minutes until the consistency resembles an egg white.
Except for the chocolate chips, add all the other ingredients and the flax egg to a food processor and process until smooth and thoroughly combined.
Fold in the chocolate chips.
Take tablespoon-sized scoops of dough and roll them into balls.
Arrange the cookie dough balls on the parchment-lined baking sheet and flatten them to about 1/4 inch thick. You can use the bottom of a glass (lightly greased to keep the dough from sticking.)
Top each cookie with more chocolate chips.
Bake for 15 minutes until the cookies are no longer wet on top.
Allow the vegan double chocolate chip cookies to rest on the baking sheet for 10 minutes, then transfer them to a wire rack to cool completely. Enjoy!

Notes

It’s pretty easy to make your own oat flour for these healthy double chocolate chip cookies! Just add whole rolled oats to the food processor and process them until they become fine flour. Use whole rolled oats, not quick or steel-cut oats!
If the food processor struggles to blend the sticky dough, add a tablespoon of water at a time. The dough of these double chocolate vegan cookies will be very fudgy and sticky.
For the best fudgy double chocolate chip cookies, they should still have a bit of give when you touch their tops after pulling them out of the oven. They will firm up as they cool on the baking sheet and wire rack.