The richest, fudgiest cookies you'll ever make! These one-bowl vegan double chocolate cookies have a chocolate cookie base and are loaded with chocolate chunks.
If you're looking for crunchy, crispy cookies, keep on looking! These vegan double chocolate cookies are so soft and chewy, they're almost like fudgy brownie cookies. They have a similar base to my peppermint chocolate cookies, but are even more chocolatey. Before baking, top these cookies off with some more chocolate chunks and give them a generous sprinkle of flaky sea salt right when you pull them out of the oven.
While you can absolutely enjoy these cookies on their own, they would also pair exceptionally well with a glass of milk or a big scoop of vanilla ice cream. These are the ultimate cookies for future midnight cravings. With such a quick prep and bake time, you can have these cookies in your stomach in under 15 minutes... assuming your oven pre-heats that fast!
These double chocolate cookies are:
Extra rich + fudgy
So soft + chewy
Loaded with chocolatey goodness
Sweet + salty
A one bowl recipe
Tips for making the best chocolate cookies:
Use alkalized cocoa powder. If you recall from my vegan olive oil cake, alkalized cocoa powder is necessary to active the baking soda. You'll want to look for either Dutch Processed cocoa powder or any cocoa powder that has 'alkaline' listed as an ingredient.
Soften the coconut oil, don't melt it. For this recipe, we want to use softened coconut oil. Usually if your kitchen is really hot or it's a summer month, the coconut oil will be softed anyways. If it's not, you can microwave it for about 15 seconds.
Use quality chocolate. Your chocolate cookies will only be as good as the quality of chocolate used. For these cookies, I used Lily's sweetened dark chocolate baking bars.
Don't overbake them. These cookies will be really soft and delicate when you pull them from the oven, but will harden over time. If you can, let them cool for 15 minutes before removing them from the baking sheet.
Scoot the cookies after baking. Whenever you have a cookie with chocolate chips it can be hard to perfectly shape them. I like to "scoot" the cookies after baking to make them rounder.
More chocolate recipes to love:
- 1 tablespoon ground flaxseed
- 3 tablespoons water
- ½ cup (100g) coconut oil, softened*
- ½ cup (110g) cane sugar (or coconut sugar)
- 2 tablespoons almond milk or coffee
- 1 teaspoon vanilla extract
- 1 cup (120g) all-purpose flour
- ½ cup (54g) cocoa powder, sifted
- ½ teaspoon baking soda
- ¼ teaspoon fine sea salt
- ¼-1/3 cups chopped chocolate, plus more for topping
- Pre-heat oven to 350F and line a baking sheet with parchment paper.
- Make the flax egg by combining the water and ground flax in a small bowl. Mix well and set aside until ready.
- In a medium sized bowl, add the coconut oil, sugar, milk or coffee, vanilla, and flax egg. Beat with a whisk until light and fluffy. About 3 minutes.
- Add the flour, cocoa powder, baking soda, and sea salt. Using a rubber spatula, fold the dry ingredients into the wet.
- Fold in the chocolate chunks.
- Form 10 balls, 2 tablespoons each. Place on parchment paper about 2 inches apart. Using your hand or the back of a measuring cup, flatten the tops of the cookies. They will not spread much.
- Bake for about 8-10 minutes. They will still be soft, but will harden some as a they cool.
- Let the cookies cool on the tray for about 15 minutes before transfering to a wire cooling rack.
*to soften coconut oil, place in microwave for about 15 seconds
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 112Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 2mgSodium: 125mgCarbohydrates: 16gFiber: 1gSugar: 5gProtein: 2g