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Small-batch fudgy vegan double chocolate chip cookies; double the chocolate, double the fun!
These healthy (ish) double chocolate chip cookies are thick, chewy, and fudgy. They have all the flavor of a fudgy brownie, and all the texture of a crispy cookie. Like, what more could you want?
Did I mention that this vegan double chocolate chip cookie recipe comes together in one bowl, takes under an hour and only needs to chill for 25 minutes?
These really are the best vegan double chocolate chip cookies!
Ingredients For These Vegan Double Chocolate Chip Cookies
When it comes to cookies, the ingredients you use matter SO much! So, leaving you a list of everything you’ll need to make these easy vegan double chocolate chip cookies, along with ingredient recommendations.
- Spelt flour: You’ve heard me go on and on about their flour before, but One Degree Organics Sprouted Spelt Flour is truly the best (no this isn’t an ad, I just love their flour). Their flour uses sprouted spelt, which means the nutrients are more bioavailable, and it’s easier on your digestion.
- Cocoa powder: Make sure to use unsweetened Dutch-processed cocoa powder.
- Espresso powder: This helps amplify the chocolate flavor; don’t leave it out!
- Vegan butter: My favorite vegan butter is Miyoko’s unsalted vegan butter; it has wonderful ingredients. Plus, when the butter is unsalted, you have full control over the amount of salt in your cookies.
- Coconut sugar
- Cashew milk: Baking is super finicky, so using a different milk than I do could skew how the cookie tastes/the texture. So I highly recommend using my homemade cashew milk for best results.
- Vanilla paste: Vanilla paste is just so much better than vanilla extract. The extract is just a flavor from the vanilla bean, but vanilla paste is the whole ground beans. Which means you’ll get loads more vanilla flavor in your cookies. And yes, almost all vanilla paste will have cane sugar in it. But since we’re using such a small amount in this recipe, I feel like it’s negligible.
- Dark chocolate: I love Hu Chocolate a lot, but other wonderful brands are Blue Stripes Cacao and Evolved Chocolate (both brands use coconut sugar as a sweetener).
- Baking powder and baking soda
- Kosher salt + flaky salt for presentation
Essential Baking Tools & Equipment
Ok, so not only do ingredients matter, but the baking tools you use also matter. For instance, the type of cookie sheet you use can make or break how your cookies bake.
I’ve linked everything I think is essential to making these cookies below.
- Digital food scale: Because gram measurements are the only way to accurately bake!
- Metal whisk: I like using a metal whisk for the wet ingredients to get a silky smooth syrup that you can’t achieve with a spatula.
- Flexible rubber spatula: I love these mini rubber spatulas; they’re super flexible and fit in your hand nicely.
- Cookie scoop: A cookie scoop is essential for evenly sized cookies. My favorite is a 3 tbsp #40 scoop for large bakery-style chocolate chip cookies.
- Cookie sheets: I love Nordic Ware cookie sheets so much, but I love these cookie sheets just as much, if not more, because they’re super aesthetic.
- Parchment paper: That’s cut to size!
My #1 Tip For Perfect Cookies
Repeat after me, “the only way to accurately bake is to use metric measurements”.
Seriously, imperial measurements are very inaccurate. Something as little as improperly measuring flour can ruin your cookies. For example, if you scoop 1 cup of flour out of the bag, it’ll weigh around 150g, versus if you spoon 1 cup of flour, it’ll weigh around 120g. That’s a huge difference!
That said, I highly recommend using a digital food scale, so your cookies turn out exactly like mine! Linking the kitchen scale I use here (it’s so chic).
Even More Cookie Recipes
- Single-Serve Chocolate Chip Cookie
- Small-Batch Vegan Chocolate Chip Cookies
- Chewy Vegan Gingerbread Cookies
XO – Yasmeen
Print
Vegan Double Chocolate Chip Cookies
- Prep Time: 15 minutes
- Chill Time: 25 minutes
- Cook Time: 12 minutes
- Total Time: 52 minutes
- Yield: 8 cookies 1x
- Category: Dessert
- Cuisine: American
Description
Small-batch fudgy vegan double chocolate chip cookies. They’re ooey-gooey and fudgy in the middle, with crisp and crunchy edges!
Ingredients
- ½ cup (95g) vegan butter, melted
- 1 cup (150g) coconut sugar
- ⅓ cup (36g) cocoa powder
- 3 tbsp (32g) cashew milk
- 2 tsp vanilla paste
- 1 tsp espresso powder
- ½ tsp kosher salt
- ½ tsp baking powder
- ½ tsp baking soda
- 1 cup (135g) spelt flour
- ½ cup (75g) roughly chopped dark chocolate
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Begin by adding the melted vegan butter and coconut sugar into a large mixing bowl. Whisk together. It’ll look clumpy, that’s totally normal. Next, add in the cocoa powder, cashew milk, vanilla paste, espresso powder, baking powder, baking soda, and kosher salt. Whisk well until it forms a creamy and smooth syrup. You’ll see it transform before your eyes!
- Sprinkle in the spelt flour and fold together until there are a few streaks of flour remaining. Finally, add in the chocolate and fold into the dough.
- Cover the bowl with plastic wrap and freeze for 25 minutes exactly.
- Using a 3 tbsp cookie scoop, scoop the cookie dough out into balls, placing them evenly spaced apart on the cookie sheet (I usually do 6-8 cookies to a large baking sheet so they have room to spread).
- Bake the cookies in the oven for 12 minutes or until the edges are golden-brown and the middle is still gooey. Remove from the oven and bang the pan on the counter 5-6 times; this will give you that signature tortoiseshell cookie look. Let cool for 10 minutes and sprinkle with flaky salt for presentation.
I love how the yield is not alot of cookies most recipes out there makes 35 cookies or something which is too much I am a single person I don’t want 35 cookies
Yessss! That is exactly what I wanted for this recipe. Also, I can’t control myself around 35 cookies, lol!
Great cookies! I used chunky peanut butter instead of sunflower butter because I didn’t have any on hand, they came out delicious and had an added crunch!
The vanilla is missing from the ingredients list 😉
Hi Sandy!!!
Thank you so much for sharing your feedback, the crunchy peanuts in these sound amazing! And thanks for letting me know about the vanilla, just added it in. 🙂
Has anyone tried maple syrup rather than date syrup?
Hi Katerina! I haven’t tested the recipe with maple syrup, however I’m positive that these cookies will turn out just as good. Let me know how they turn out. Feel free to DM me on Instagram if you have further questions or need help 🙂
Hi Yasmeen,
If i make the cookie smaller, do you recommande to reduce the cooking time?
Thank you
Hi Isabelle! Yes, I would bake them for 5 minutes and check to see if they’re done at that time. If not, just bake them an extra minute (6 minutes total). Even if they look like they’re still a little raw, they’ll continue to bake as they cool down. Hope this helps, excited for you to make these!
Hi! Can I mix oat flour and almond flour to replace the spelt flour in this recipe?