Double chocolate cookies come with some standard expectations. Deep cocoa color, molten pockets of chopped dark chocolate, crisp edges that yield to a soft, chewy center, and a richness that feels almost too good for a weekday bake. This vegan cookie recipe retains all that indulgence but without dairy or eggs. This means each bite still feels lush, deeply chocolatey, and satisfyingly dense. No chilling. No complicated steps. No hoping the dough behaves. Twenty-five minutes from start to finish brings a batch of thick double chocolate vegan cookies that puff in the oven, settle into tender rounds as they cool, and deliver an aroma that trails through the kitchen like a warm winter blanket.
This vegan dessert recipe also introduces balance. The cocoa anchors the flavor, the brown sugar amplifies chewiness, and the chopped dark chocolate melts into asymmetrical layers that make every cookie visually distinct in the best possible way. Oil keeps the texture tender and reliable, and a flax mixture serves as the binding agent. The result is a cookie that feels simultaneously nostalgic and modern; a classic bakery treat that wandered into a modern kitchen.
Ingredients for Double Chocolate Cookies
Makes 16 to 18 cookies, each packed with a rich chocolate flavor. Prep takes 10 minutes, followed by a quick 15-minute bake. In only 25 minutes total, a full batch cools into chewy, chocolatey cookies ready for sharing or storing. These cookies fit effortlessly into busy days while still delivering bakery-level results.
- 2 tbsp (14 g) ground flax
- 4 tbsp (60 ml) water
- 2/3 cup (160 ml) neutral oil
- 1 cup (205 g) light brown sugar
- 1/2 cup (100 g) granulated sugar
- 2 tsp (10 ml) vanilla extract
- 2 cups (240 g) all-purpose flour
- 3/4 cup (60 g) cocoa powder
- 1 tsp (5 g) baking soda
- 1/2 tsp (1 g) ground cinnamon
- 1/2 tsp (3 g) salt
- 1 cup (160 g) chopped dark chocolate or dark chocolate chunks
How to Make This Double Chocolate Vegan Dessert Recipe
1. Preheat the oven to 325°F (160°C) and line baking sheets with parchment. In a small bowl, mix the ground flax with water and let it sit for 5 minutes. This combination thickens and forms a gel that binds the dough.
2. In a large bowl, combine the oil, light brown sugar, and granulated sugar. Mix by hand until fully blended. Add the cocoa powder and vanilla, and continue stirring until the mixture transforms into a smooth, glossy paste.
3. Fold in the flax mixture. Stop mixing as soon as it incorporates, as overworking the dough may draw the oil out of the batter. Add the flour, salt, cinnamon, and baking soda. Stir until the dry ingredients disappear into the dough. The texture may feel slightly oily, which is normal.
4. Fold the chopped dark chocolate into the dough. Scoop 2-tablespoon portions (about 50 g each), roll them into balls, and place them on the prepared baking sheet with space between each cookie.
5. Bake for 14 minutes. Cocoa-based dough makes visual cues difficult, so rely on timing. The cookies should look slightly puffed with firm edges. Let them cool on the baking sheet for at least 10 minutes before transferring them. They firm up as they cool, creating that signature chewy interior.
6. Store them in an airtight container at room temperature for up to 5 days or freeze for up to 1 month.
Texture Notes for This Vegan Cookie Recipe
This double chocolate cookie recipe pairs crisp edges with a center that feels dense and chewy. The cocoa powder creates a deep chocolate flavor while chopped dark chocolate melts into ribbons and puddles inside the cookie. Using oil instead of butter delivers a tender bite that holds its shape without any chilling. The flax mixture binds the dough while contributing to that thick, bakery-style chew. Every cookie cools into a slightly collapsed top, creating surface wrinkles that promise big flavor.
Why Regular Cocoa Powder Matters
Regular cocoa powder supports the structure and flavor of the dough. Dutch-processed cocoa lacks the acidity needed for baking soda to react appropriately, which can cause a flatter cookie and a slightly bitter finish. Regular cocoa helps maintain balance in this chocolate cookie recipe so the chocolate flavor tastes intense without leaning sharp or harsh.
Choosing an Oil for This Vegan Dessert Recipe
Any neutral oil works well here, such as vegetable, sunflower, or canola. Each one keeps the texture tender while allowing the chocolate flavor to stay at the forefront. Coconut oil is not recommended because it shifts both flavor and texture. A mix of neutral oil with olive oil adds a sophisticated twist, as olive oil creates subtle, earthy notes that blend well with dark chocolate.
Why Chopped Chocolate Works Better Than Chocolate Chips
Chopped chocolate melts more fluidly. Chocolate chips contain stabilizers designed to help them keep their shape, which means less melting and fewer dramatic chocolate pockets. Using chopped dark chocolate creates irregular chunks that melt into gooey pockets. Each piece spreads differently, leading to a cookie with more variety and more chocolate intensity.
For added nuance, sprinkle a pinch of flaky sea salt on top of each dough ball before baking. That light contrast heightens the chocolate and provides an elegant finishing touch that fits both everyday baking and holiday gifting.
Serving Ideas for Double Chocolate Vegan Cookies
Double chocolate cookies fit into nearly any dessert moment. A warm cookie next to a glass of cold non-dairy milk feels soothing and simple. A plate of cookies arranged next to fresh berries adds a bright note. Broken pieces stirred into vegan ice cream turn into a quick sundae. These cookies also make excellent edible gifts because they stay chewy for days and freeze well.
This vegan dessert recipe also works for bake sales, potlucks, and last-minute gatherings where a crowd-pleasing treat needs to show up quickly. The dough mixes fast, bakes fast, and cools into a cookie that holds its texture without fuss.
Nothing Beats Double Chocolate Cookies
Double chocolate cookies provide that unmistakable cocoa aroma in the kitchen, filling the space with warmth and anticipation. The combination of cocoa powder, flax, chopped dark chocolate, and oil creates a cookie with depth, chew, and richness that fits nearly any dessert moment. As a vegan cookie recipe, it stands on its own with flavor boldness and a texture that satisfies every chocolate craving.
Double Chocolate Cookies
Ingredients
- 2 tbsp/14g ground flax
- 4 tbsp/60ml water
- 2/3 cup/160ml neutral oil
- 1 cup/205g light brown sugar
- ½ cup/100g granulated sugar
- 2 tsp/10ml vanilla extract
- 2 cups/240g all-purpose flour
- ¾ cup/60g coco powder
- 1 tsp/5g baking soda
- ½ tsp/1g ground cinnamon
- ½ tsp/3g salt
- 1 cup/160g chopped dark chocolate or dark chocolate chunks
Method
- Preheat oven to 325°F/160C. Line baking sheets with parchment.
- In a small bowl or glass, combine ground flax with 4 tbsp/60ml of water. Stir and set aside for 5 minutes to gel.
- In a large bowl, combine oil and sugars. Mix by hand until well combined.
- Add the coco powder and vanilla. Stir until a smooth paste forms.
- Add the gelled flax mixture and fold in until smooth. Do not over mix or oil will start separating out of mixture.
- Stir in the flour, salt, cinnamon, and baking soda until completely incorporated. Dough will be slightly oily, but this is normal.
- Fold in the chopped chocolate.
- Scoop 2 tbsp/50g amounts of dough. Roll into balls and place on lined baking sheets with 2-3” between them.
- Bake for 14 minutes until just crusty on the exterior but not fully set. Due to the coco powder you will not be able to see browning so it is best to rely on timing. Remove from oven and allow to cool for at least 10 minutes on the baking sheet before moving to a cooling rack. Cookies will puff up more in the oven and collapse slightly as they cool.
- Store at room temperature in an airtight container for up to 5 days or in the freezer for 1 month. Bring to room temperature before eating.
Notes
Cocoa Powder: Use regular cocoa powder, not dutch processed. Dutch processed cocoa powder will create a more bitter flavor and does not have the necessary acidity to react
Oil choice: Any neutral oil will work in this recipe like canola, sunflower, or vegetable. Coconut oil should not be used. Olive oil (or a 50/50 mix with a neutral oil) will create a nuanced flavor with the chocolate.
Chopped chocolate vs chocolate chips: For best results used chopped chocolate. Chocolate chips contain additives which will inhibit them from melting into the batter.
For extra nuance sprinkle the tops with flaky sea salt just before baking.
Private Notes
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