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Vegan Double Chocolate Chip Cookies

Fudgy Vegan Double Chocolate Chip Cookies You'll Love

Delight in these Vegan Double Chocolate Chip Cookies, a fudgy treat perfect for all chocolate lovers.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: Vegan
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup All-Purpose Flour Substitute with gluten-free 1-to-1 flour for gluten-free.
  • 1/3 cup Dutch-Process Cocoa Powder Ensure to use Dutch-process for best results.
  • 1 teaspoon Baking Soda Make sure it's fresh for the best results.
  • 1/4 teaspoon Sea Salt Consider using kosher salt if preferred.
  • 1 teaspoon Espresso Powder Optional, omit for caffeine-free.
  • 1/2 cup Vegan Butter or Coconut Oil Let melted coconut oil cool before mixing.
  • 1/2 cup Dairy-Free Yogurt or Unsweetened Applesauce Yogurt lends tang, applesauce adds sweetness.
  • 1/2 cup Brown Sugar Substitute with coconut sugar for refined sugar-free option.
  • 1/4 cup Granulated Sugar Consider coconut sugar for a healthier alternative.
  • 1 teaspoon Vanilla Extract Use high-quality extract for best flavor.
  • 1 cup Vegan Chocolate Chips or Chopped Chocolate Opt for dark chocolate for intense experience.

Equipment

  • Oven
  • mixing bowl
  • whisk
  • cookie scoop
  • baking sheet
  • Parchment Paper
  • Wire Rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, sift together all-purpose flour, Dutch-process cocoa powder, baking soda, sea salt, and espresso powder.
  3. In another bowl, combine melted vegan butter (or coconut oil), dairy-free yogurt (or applesauce), brown sugar, granulated sugar, and vanilla extract. Stir until smooth and creamy.
  4. Gradually pour the dry ingredients into the wet mixture, folding them together until just combined. Fold in the vegan chocolate chips or chopped chocolate.
  5. Using a cookie scoop, portion the dough onto the prepared baking sheet, leaving space between each mound.
  6. Bake for 10-12 minutes until edges are firm and centers are soft.
  7. Let the cookies cool for a few minutes on the tray before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 150mgPotassium: 100mgFiber: 1gSugar: 10gCalcium: 1mgIron: 5mg

Notes

Store cookies in an airtight container at room temperature for up to 1 week. Can be refrigerated for up to 2 weeks or frozen for up to 3 months.

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