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Vegan Double Chocolate Cookies

Melt-in-Your-Mouth Vegan Double Chocolate Cookies Recipe

Delight in these Vegan Double Chocolate Cookies, a rich and fudgy treat that everyone can enjoy!
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 32 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: Vegan
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1/2 cup Coconut Oil Can be substituted with any vegetable oil if needed.
  • 1 cup Brown Sugar Infuses moisture and a caramel-like sweetness.
  • 1/4 cup Almond Milk Can be swapped with any other plant-based milk.
  • 1 tsp Vanilla Extract Enhances the cookies' flavor profile.
  • 1 1/2 cups All-Purpose Flour Choose a gluten-free flour blend for gluten-free options.
  • 1/2 cup Cocoa Powder Intensifies the chocolate flavor.
  • 1 tsp Baking Soda Helps the cookies rise.
  • 1/4 tsp Salt Balances sweetness and amplifies chocolate taste.
  • 1 cup Vegan Chocolate Chips Opt for dark or semi-sweet varieties.
Optional Add-Ins
  • 1/2 cup Nuts (e.g., walnuts or pecans) For a crunchy texture.
  • 1/2 cup Dried Fruits (like cherries) Offers a fruity twist.
  • 1 tbsp Instant Coffee Granules Elevates chocolate flavor.
  • 1 tsp Different Extracts (like peppermint) For a refreshing change in flavor.

Equipment

  • mixing bowl
  • baking sheet
  • parchment paper
  • Mixer or Whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a mixing bowl, combine melted coconut oil with brown sugar and blend until creamy.
  3. Mix in almond milk and vanilla extract until well incorporated.
  4. In a separate bowl, whisk together all-purpose flour, cocoa powder, baking soda, and salt.
  5. Gradually add the dry mixture to the wet ingredients, stirring gently to combine.
  6. Fold in the vegan chocolate chips.
  7. Drop rounded tablespoons of dough onto the baking sheet, leaving space between cookies.
  8. Bake for 10-12 minutes until edges are firm but centers are slightly soft.
  9. Cool on the baking sheet for 5 minutes before transferring to a wire rack.
  10. Optionally, sprinkle a hint of sea salt on top before serving.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 5gMonounsaturated Fat: 2gSodium: 90mgPotassium: 100mgFiber: 2gSugar: 8gCalcium: 2mgIron: 5mg

Notes

Store cookies in an airtight container at room temperature for up to 3 days. Refrigerate for firmer cookies or freeze for up to 3 months.

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