Vegan Double Chocolate Chip Cookies
These vegan double chocolate cookies are soft, chewy and chunky. They taste just like the cookies that come fresh from the bakery!
If you love cookies and chocolate then you are going to adore these cookies! They are super soft and chewy, with big white and dark chocolate chips inside. They are one of my all-time favourite treats to make and they remind me a lot of the freshly-made cookies I used to get from my local bakery.
Before you begin baking, I must warn you that these eggless double chocolate cookies are not for the faint of heart! They are *very* large and very indulgent. Go big or go home, am I right?
I used to make dairy-free double chocolate cookies all the time before I went vegan. I wondered what they would taste like if I veganised them and I’m glad to say that they taste exactly the same! Turns out that making them without eggs was pretty easy.
Instead of dairy butter, I use a straight swap for dairy-free margarine and instead of using eggs, this time I used ground flax seeds mixed with water (magic). Dairy-free and eggless double chocolate chip cookies? No problem!
What Makes Vegan Double Chocolate Cookies Chewy?
Using a little bit of brown sugar mixed in with the white caster sugar will help provide chewiness to your eggless cookies due to the increased moisture brown sugar contains.
I’ve also tried making double chocolate chip cookies using only caster sugar though, and they were still delicious and somewhat chewy. The texture was only altered ever so slightly. So if you don’t have any brown sugar to hand, you can totally just use caster in its place.
A chewy cookie also heavily relies on a shorter baking time. These cookies will look under-baked at first and might be a bit wobbly when they come out of the oven. But they’ll soon firm up as they cool, resulting in a soft and chewy texture. Resist the urge to keep baking!
What kind of dairy-free chocolate chips are best?
You can use any dairy-free chocolate you like. Dark, milk or white will all taste lovely in this recipe. Take a look at my vegan chocolate guide for ideas.
I used vegan white and dark chocolate chips/chunks. Here are some vegan-friendly brands you can use:
- Free From Kitchen Co. white chocolate (my go-to)
- Dee’s Best white chocolate chips
- No Whey Polar Dream white chocolate
- Tesco 74% dark chocolate
- Nomo creamy choc (or any of the other kinds, they are ALL fantastic)
- Lindt 70% dark chocolate
When I make these cookies (or any chocolate recipe) I almost always use the Free From Kitchen Co. white chocolate and the Tesco 74% dark.
I personally prefer cutting up bars of chocolate instead of using small chocolate chips from a bag. This allows me to get really chunky chocolate pieces throughout, which is great because these cookies are very large and chunky themselves! I know they are called vegan double chocolate chip cookies but technically they are actually double chocolate chunk cookies.
If you are finding it hard to get a hold of dairy-free white chocolate, I’d recommend trying your local health foods store. Alternatively, you can just skip the white chocolate and use more dark chocolate chunks, or even chopped nuts, instead.
How To Make Eggless Double Chocolate Cookies
Preheat your oven to 200°C/400°F (or 180°C/350°F if you’re using a fan or convection oven). Line two large trays with baking paper or make sure you have a non-stick cookie tray to hand.
Because these are eggless double chocolate cookies, we need to use a vegan egg replacement. In this recipe we will be using a ‘flax egg’.
To prepare your flax egg, mix 1 tablespoon of ground flax seeds with 1 tablespoon of water. Let the mixture sit for 5 minutes or so and it should become gelatinous. This will help to bind the cookies together and prevent them from becoming too crumbly.
Next, in a separate bowl, cream 200g (3/4 cup + 1 tablespoon) of vegan margarine together with 50g of soft brown sugar (1/4 packed cup) and 150g (3/4 cup) of caster sugar. You want it to become smooth with an almost “fluffy” texture. Doing this will prevent the cookies from becoming too dense and flat.
To the same bowl, add your flax “egg” from earlier and mix again.
Now add 260g (2 cups) of self-raising flour and 60g (2/3 cup) cocoa powder. Mix everything with a wooden spoon until it starts to stick together, then get your hands in there! (note: this part is very messy)
Using your hands, press it together to form a dough. If it’s too wet, add a little more flour and if it’s too dry to come together, add a splash of plant-based milk. You want to be able to roll the dough into balls without it sticking everywhere or falling apart.
Chop up some vegan chocolate of your choosing into chunks. I used around 80g of vegan white chocolate and 80g of dark chocolate (about 1 cup of chocolate chips in total). You can make them small or large, it’s up to you. I personally love having big chunks in my cookies.
Pour the chocolate chips on top of your cookie dough and use your hands to combine everything.
Divide the batter into 12 equal pieces and roll into balls. Place the balls on some large lined baking trays and gently press down on the cookies to flatten them a little, so they’re around 1-inch thick.
Be careful not to put them too close together because they will expand quite a bit in the oven. You don’t want them to stick together! I’ve found that 5 or 6 per large baking tray is perfect.
Bake the cookies on the middle shelf of your oven for 12 minutes. They will be a bit wobbly and look underbaked when they come out but that’s what we want here! As they cool, they will firm up nicely and become chewy.
If you prefer a slight crunch to your cookie, leave them in for 2-3 minutes longer. But be warned that if you leave them in for longer than this, they’ll become dense and crispy.
Store them in an airtight container in a cool, dry place for up to 5 days. They can be kept in the fridge too for extra chewiness!
I recently made another batch of these dairy-free cookies as I was craving something sweet. Because it was such a big batch, I froze the rest and they defrosted really well. I put the cookies into an airtight container and froze them for around a week, although they can be frozen for up to 2 months.
I placed them on a plate to defrost and left them at room temperature for around 2 hours until they were completely thawed. After that, you can just store any cookies that you don’t eat at room temperature in the airtight container for a further day or two.
Alternatively, you can freeze the cookie dough for fresher tasting cookies. Just make the dough as instructed then wrap it tightly in plastic wrap before freezing. You can store it in the freezer for up to 2 months. When you’re ready to bake the cookie dough, remove it from the plastic wrap and let it come to room temperature. Then just bake as per the recipe directions.
More vegan cookie recipes:
- White chocolate chip cookies
- “Milk” chocolate cookies
- Rainbow chip cookies
- Shortbread cookies
- Peanut butter cookies
I hope you love my double chocolate chip cookies recipe! If you give them a go, please let me know how it goes for you by leaving a comment and rating below! Happy baking! xo
Vegan Double Chocolate Cookies
Eggless double chocolate chip cookies with big chunks of white and dark chocolate.
- 1 Tablespoon Ground flax seeds
- 200 g Vegan margarine (¾ cup + 1 tablespoon)
- 150 g Caster sugar (¾ cup)
- 50 g Soft brown sugar (¼ cup)
- 260 g Self-raising flour (2 cups)
- 60 g Unsweetened cocoa powder (⅔ cup)
- 80 g Dark chocolate chips or chunks (½ cup)
- 80 g Vegan white chocolate chips or chunks (½ cup)
Preheat your oven to 200°C (or 180°C if using fan or convection oven) and line two large trays with baking paper.
Prepare your flax "egg" by mixing the flax seeds with 1 tablespoon of cold water. Set aside for 5 minutes to allow it to thicken.
In a large bowl, cream the margarine with the caster sugar and brown sugar until light and fluffy.
Add the flax "egg" from earlier and mix again. Then add the self-raising flour and cocoa powder.
Mix everything with a wooden spoon until it starts to stick together, then use your hands to form a dough. If it's not sticking together, add a splash of plant-based milk. If it's too wet, add a little more flour.
Add your dark and white chocolate chips/chunks, then use your hands again to incorporate them into the dough.
Divide the dough into 12 equal-sized pieces and roll them into balls. Place the balls on the baking trays and use your hands to flatten them slightly, to around 1-inch thick. Make sure to leave 2-3 inches in between the cookies as they will expand as they bake.
Bake for 12 minutes then remove them from the oven. They will still be wobbly but will firm up as they cool.
Leave to cool completely before removing them from the tray and enjoying.
- Store in an airtight container for up to 5 days.