vegan cocoa cookies

The best fudgy &amp; chewy vegan cookies filled with double the chocolate!

Vegan Double Chocolate Chip Cookies

(156 grams) all-purpose flour

(25 grams) cocoa powder (natural NOT dutch processed)

tsp (3 grams) baking soda

tsp (1.5 grams) salt

(113 grams) vegan butter

Tbsp (75 grams) dark brown sugar (*must be dark)

Tbsp (78 grams) cane sugar

flax egg (1 Tbsp/8 grams ground flaxseed mixed with 3 Tbsp water)

tsp (5 grams) vanilla bean paste/extract

chocolate chips

Before making the dough, make the flax egg...

Before making the dough, make the flax egg by mixing together the ground flaxseed and water and set aside.

Next, sift together the dry ingredients including the...

Next, sift together the dry ingredients including the flour, cocoa powder, baking soda, and salt in a medium mixing bowl and set aside.

Add the room temperature vegan butter, white sugar,...

Add the room temperature vegan butter, white sugar, and brown sugar to a separate mixing bowl. Then, use an electric mixer to cream the butter and sugar together until fluffy (about 1-2 minutes).

Next, add in the flax egg and vanilla...

Next, add in the flax egg and vanilla bean paste and mix together for about 20-30 seconds.

Then, add in the bowl of sifted dry...

Then, add in the bowl of sifted dry ingredients and mix everything together until a thick cookie dough forms.

Add about 6 Tbsp of the chocolate chips...

Add about 6 Tbsp of the chocolate chips to the cookie dough and gently fold in with a spatula to evenly distribute throughout the dough. Set aside the additional 2 Tbsp of chocolate chips for later.

Then, cover the bowl of cookie dough with...

Then, cover the bowl of cookie dough with plastic wrap and add to the fridge to chill for 30 minutes- 1 hour. The dough can also be refrigerated up to 24 hours.

About 10 minutes before removing the dough from...

About 10 minutes before removing the dough from the fridge preheat the oven to 350F and line a baking tray with parchment paper.

Then, use a cookie scoop to scoop out...

Then, use a cookie scoop to scoop out 12 evenly sized cookies (about 40-45 grams per cookie) and place on the baking sheet. Top each cookie dough ball with an additional 2-3 chocolate chips. Make sure to space the cookies at least 2 inch apart on the tray and do not flatten them as they will spread while baking. All of the cookies will not fit on one baking sheet, so I recommend baking 6 cookies at a time on one tray vs. putting two trays in the oven at the same time.

Bake for 11-13 minutes until bottoms are lightly...

Bake for 11-13 minutes until bottoms are lightly browned and the cookies are cooked through but have slightly soft centers. The cookies will continue baking after they are removed from the oven so the centers should still be soft, but not glossy or raw, when they are removed from the oven.

Remove the cookie tray from the oven and...

Remove the cookie tray from the oven and immediately tap the tray on the counter to produce a more “wrinkly” cookie and help deflate the cookies. For round cookies, use a round cookie cutter (or large mug in my case!) that is slightly larger than the cookie and swirl the cookies around inside to form them into a round cookie. This step will only work if you do it while the cookies are still warm.

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Vegan Double Chocolate Chip Cookies

Top 1 vegan cocoa cookies recipes from across the web

The most viewed vegan cocoa cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Double Chocolate Chip Cookies

The most viewed vegan cocoa cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine