Chewy Vegan Double Chocolate Chip Cookie Recipe Made Easy

If you’ve been searching for the ultimate indulgent treat that’s both vegan and irresistibly chewy, look no further! This Chewy Vegan Double Chocolate Chip Cookie recipe is bound to become your new favorite.

Perfectly soft on the inside with a slight crisp around the edges, these cookies boast deep chocolate flavor amplified by the richness of cocoa powder and generous melting vegan chocolate chips. Whether you’re vegan, have dietary restrictions, or just love a decadent cookie, this recipe delivers a satisfying bite every time.

What makes these cookies truly special is the balance of texture and flavor. They’re sweet but not overpowering, with just the right hint of vanilla and a touch of salt to bring out the chocolate’s depth.

Plus, using simple pantry staples and a few clever swaps means anyone can whip these up quickly. Pair them with your favorite plant-based milk or enjoy on their own — these cookies are pure comfort in every bite.

Why You’ll Love This Recipe

This chewy vegan double chocolate chip cookie recipe is a game-changer for several reasons:

• Vegan-friendly: No eggs or dairy, perfect for plant-based diets.
• Chewy texture: Achieved through the use of coconut oil and a blend of sugars.
• Rich chocolate flavor: Thanks to both cocoa powder and vegan chocolate chips.
• Simple ingredients: Most are pantry staples you likely already have.
• Quick and easy: Ready in under 30 minutes, including baking time.
• Customizable: Easy to add nuts, seeds, or swap chips for your favorites.

Ingredients

• 1 cup all-purpose flour (can substitute with gluten-free flour blend)
• 1/3 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup coconut oil, melted (or vegan butter)
• 3/4 cup brown sugar, packed
• 1/4 cup granulated sugar
• 1/4 cup unsweetened almond milk (or any plant-based milk)
• 1 teaspoon vanilla extract
• 3/4 cup vegan chocolate chips
• Optional: 1/2 cup chopped walnuts or pecans

Equipment

• Mixing bowls (medium and large)
• Whisk or electric mixer
• Measuring cups and spoons
• Spatula
• Baking sheet
• Parchment paper or silicone baking mat
• Cooling rack

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
2. In a medium bowl, whisk together the dry ingredients: all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, combine the melted coconut oil, brown sugar, and granulated sugar. Whisk well until smooth and slightly fluffy.
4. Add the almond milk and vanilla extract to the wet ingredients and mix until fully incorporated.
5. Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula or wooden spoon until just combined. Avoid overmixing to keep the cookies tender.
6. Fold in the vegan chocolate chips and optional nuts if using, distributing them evenly throughout the dough.
7. Use a tablespoon or cookie scoop to drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are set but the centers still look slightly soft. The cookies will firm up as they cool.
9. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.
10. Enjoy warm or store in an airtight container for up to 5 days.

Tips & Variations

“For ultra-chewy cookies, do not overbake! Take them out when centers look just set but still soft.”

• Make it gluten-free: Use a 1:1 gluten-free baking flour blend in place of all-purpose flour.
• Add nuts or seeds: Chopped walnuts, pecans, or sunflower seeds add great texture.
• Switch up chocolate: Try dairy-free white chocolate chips or chunks of your favorite vegan chocolate bar.
• Use flax eggs for extra binding: Mix 1 tablespoon ground flaxseed with 3 tablespoons water as a binder if your dough feels too loose.
• For intense chocolate flavor: Sprinkle a pinch of espresso powder into the dry ingredients.

Nutrition Facts

Serving Suggestions

These cookies are incredibly versatile and delicious on their own, but here are some ways to elevate your chocolate chip experience:

• Serve warm with a glass of almond or oat milk for a classic combo.
• Pair with a scoop of vegan ice cream, such as this Peanut Butter Gelato Recipe for a decadent dessert.
• Crush and sprinkle over dairy-free yogurt or smoothie bowls for added crunch.
• Use as sandwich cookies with vegan frosting or nut butter in the middle.
• Enjoy alongside a cup of coffee or tea for a cozy afternoon treat.

Conclusion

Making chewy vegan double chocolate chip cookies at home has never been easier or more satisfying. This recipe offers a perfect balance of rich chocolate flavor, soft chewiness, and easy preparation that will delight vegans and non-vegans alike.

Whether you’re baking for a special occasion or simply craving a sweet pick-me-up, these cookies will quickly become a favorite in your cookie jar.

Remember, the versatility of this recipe means you can customize it endlessly — from swapping nuts to experimenting with different types of chocolate. If you love exploring plant-based baking, you might also enjoy our Thelma Sanders Squash Recipe for a savory side, or try something hearty like the Bariatric Meatloaf Recipe.

For a tangy twist, the Pickled Cherry Pepper Recipe is a fantastic addition to any snack platter.

Happy baking and enjoy every delicious bite of your chewy vegan double chocolate chip cookies!

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