Calling all chocolate lovers! These Vegan Double Chocolate Cookies will be your new favorite thing. Made with simple ingredients, these vegan chocolate cookies have a soft center and perfectly crisp edges. They’re made in one bowl and ready in under 20 minutes.
I am personally not a huge fan of chocolate, but these cookies are IT. They’ve got excellent flavor without being overpowering. They’re easy to customize if you want to add a twist on the chocolate flavor. And they’re allergy-friendly, so everyone can enjoy! They’re vegan, nut-free, and easy to make gluten-free with just one swap.
For more vegan recipes to satisfy your chocolate cravings, try these:
- Classic Chocolate Chip Cookies
- Vegan Brownies
- Vegan Chocolate Chip Biscotti
- Chocolate Covered Stuffed Dates
- or my favorite twist on a vegan chocolate chip cookies recipe: Sweet Potato Chocolate Chip Cookies.
For more vegan cookie recipes, try these Vegan Snickerdoodles, Vegan Raspberry Thumbprint cookies, or easy Vegan Lemon Cookies.
Why You’ll Love These Cookies
- Perfect texture – The chewy texture of the cookies is almost fudgy like a brownie, but with perfectly crisp edges. Adjust the baking time for a softer or crisper cookie if you prefer.
- Simple ingredients – You probably already have all of the ingredients that you need to make these chewy cookies waiting for you in your pantry. No hard-to-find ingredients here!
- Big reputation – These cookies spread quite a bit, so a medium cookie scoop (1 1/2 Tbsp) will give you about 15 very large cookies. You can use smaller scoops and have enough cookies to feed a crowd, or easily make a double batch of giant cookies. Either way, you’ll get a lot of cookies for just a little bit of effort!
Ingredients
Dry Ingredients
- All purpose flour – I use all-purpose flour in most of my baking, but you can swap for 1:1 gluten-free baking flour to make this recipe gluten-free.
- Cocoa powder – Most chocolate cookies will call for dutch-processed cocoa powder. You absolutely can use that if that is what you have, but I have found that regular baking cocoa powder works just fine as well.
- Brown sugar – Light or dark brown sugar work fine here.
- Cane sugar – You can swap for white sugar, just make sure to select a vegan variety (see notes).
- Vegan chocolate chips – I prefer Enjoy Life Dark Chocolate Chips. You can also swap for chocolate chunks or chopped vegan chocolate bars.
- Salt – Regular salt for the recipe itself and optional flaky sea salt for topping. Mmmmm.
- Baking soda – A baking essential!
Wet Ingredients
- Avocado oil – Any neutral-flavored oil will work for this recipe. Reduce to 1/3 cup if you want less spread. You can swap melted vegan butter or refined coconut oil if you prefer.
- Unsweetened applesauce – Swap for unsweetened vegan yogurt if you don’t have or can’t applesauce.
- Vanilla extract – Swap for pure peppermint extract for a twist!
Helpful Equipment
In addition to measuring cups and spoons, the following equipment is helpful for this recipe:
- Baking sheet – Make sure to select a large cookie sheet or two. These cookies spread quite a bit and will need to be spaced out at least 2-3 inches.
- Parchment paper – Optional, but I prefer it for easier clean up.
- Large bowl
- Cookie scoop – Use no more than a 1 1/2 Tbsp scoop for these cookies unless you want absolutely gigantic cookies.
How to Make
This is a detailed step-by-step guide on how to make this recipe including photographs. For the quick version, skip ahead to the recipe card below!
Preheat the oven to 350 degrees Fahrenheit.
In a large mixing bowl, combine the oil, applesauce, brown sugar, cane sugar, and vanilla extract. Mix until the sugar begins to dissolve.
Next, add the cocoa powder, flour, baking soda, and salt. Mix until only a few streaks of flour remain then add the vegan chocolate chips and fold the dough until the chocolate chips are evenly mixed.
Use a cookie scoop to portion the raw cookie dough onto a parchment-lined baking tray. You can shape the cookies if you prefer perfectly round, otherwise just press a few extra chocolate chips into the top of the cookies.
Bake at 350 degrees Fahrenheit for 10-12 minutes. Use a shorter baking time for smaller cookies or chewier cookies. Use a longer baking time for larger cookies or if you prefer more crisp edges.
Remove the cookies from the oven/ For best results, let the cookies cool on the baking tray as opposed to a cooling rack.
That’s it! Enjoy!
Variations
Swap the vanilla extract for peppermint extract for a mint chocolate chip vibe.
Swap the applesauce for peanut butter or almond butter for a twist on the flavors in this vegan chocolate cookie.
Swap the chocolate chips for vegan marshmallows, toffee, or butterscotch chips. The options are endless!
How to Store
- Room temperature – Store cookies in an airtight container for 5-7 days.
- Freezer – Freeze fully-cooled cookies in a freezer-safe container for up to 3 months.
More Tips
- Oil-free? Swap the oil for more unsweetened applesauce or 1 flax egg (1 1/2 Tbsp flaxmeal + 3 Tbsp warm water).
- Not Vegan? Swap the applesauce for 1 egg. Swap the oil for melted butter.
- Gluten-free? Use a 1:1 gluten-free baking flour replacement and make sure to select certified gluten-free varieties of all other ingredients.
FAQ
Yes! Use melted, refined coconut oil if you are okay with a slight coconut flavor added.
These cookies have the perfect chewy center with a slightly crispy edge. Their texture overall is reminiscent of fudgy brownies.
Nope! You can omit those entirely if you want just a solid chocolate cookie. You could also swap for chopped walnuts or peanut butter chips if you want a different flavor.
Vegan Double Chocolate Cookies
Equipment
- Parchment paper (optional)
Ingredients
- 1 ¼ cups flour
- ½ cup cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- ½ cup avocado oil
- ⅓ cup applesauce
- ⅔ cup brown sugar
- ½ cup cane sugar
- 1 tsp vanilla extract
- ½ cup vegan chocolate chips
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- In a large mixing bowl, combine the sugars with the wet ingredients and mix until the sugar begins to dissolve.
- Next, add the dry ingredients and mix until only a few streaks of flour remain. Add the chocolate chips and fold the dough until the chocolate chips are evenly mixed.
- Use a cookie scoop to portion the raw cookie dough onto a parchment-lined baking tray. Press a few extra chocolate chips into the top of the cookies.
- Bake at 350 degrees Fahrenheit for 10-12 minutes. Use a shorter baking time for smaller cookies or chewier cookies. Use a longer baking time for larger cookies or if you prefer more crisp edges.
- Remove the cookies from the oven/ For best results, let the cookies cool on the baking tray as opposed to a cooling rack.
- That's it! Enjoy!
Notes
- Oil-free? Swap the oil for more unsweetened applesauce or 1 flax egg (1 1/2 Tbsp flaxmeal + 3 Tbsp warm water).
- Not Vegan? Swap the applesauce for 1 egg. Swap the oil for melted butter.
- Gluten-free? Use a 1:1 gluten-free baking flour replacement and make sure to select certified gluten-free varieties of all other ingredients.
Nutrition
Please note, while all ingredients used in this recipe have been verified to be vegan and free of applicable allergens at the time of recipe creation, different brands may differ in their ingredients or processing procedures and may change their ingredients at any time. For some recipes, I do include ingredients that are processed in a facility that processes other allergens. Please make sure to check the ingredients and processing procedures for your specific purchases to ensure they meet your dietary needs.
Last Updated on March 11, 2025
These cookies are so delicious and chewy. They’re super easy to make and ready fast!