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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!

vegan double chocolate chip cookies on parchment paper

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

XO – Yasmeen