Vegan Double Chocolate Chip Cookies are gooey and chewy! These cookies are grain free, gluten free, vegan and dairy free. They also taste like a cross between a cookie and a brownie!
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I have many requests for vegan recipes. Naturally, your wish is my command. I tested this recipe 3-4 times before it was perfect. Vegan baking is not always easy, but I am here to create the recipe for you. Your job is to follow this full proof recipe and enjoy an awesome vegan cookie!
I actually have quite a few vegan recipes on the website. Simply search "vegan" on the website and all the recipes will populate for you. Here are my TOP 3 vegan recipes that I suggest you try after you make these cookies!
Ingredients in this recipe
- melted and cooled coconut oil
- unsweetened almond milk
- coconut sugar
- vanilla extract
- almond flour
- cacao powder
- tapioca flour
- baking soda
- vegan dark chocolate chips/chunks
- flaky sea salt (optional, but highly recommended)
How to make vegan double chocolate chip cookies from scratch?
- Combine all ingredients for the cookie dough.
- Use a 2 tablespoon cookie scoop. Roll and flatten the dough (see photo above) onto a cookie sheet lined with parchment paper.
- Bake at 350 degrees F.
- Add flaky sea salt (if desired) and let the cookies cool on the baking sheet for 5 minutes and then transfer to a cooling rack to cool completely.
Frequently Asked Questions
I use a variety of gluten free flours when baking cookies, but for these cookies you will need almond flour and tapioca flour. I have not tried substituting different flours in this recipe. I recommend sticking to the recipe as is.
Spoon the flour into the measuring cup. Then, level off the top of the cup with a knife. Do not place the measuring cup into the bag and scoop. You could end up with more flour than needed.
Nope. No need to chill the cookie dough for this recipe. You can enjoy these cookies in under 30 minutes.
Store the cookies in an airtight container on the counter for about 2 days. You can also store the cookies in the fridge for 3-4 days. Or, freeze the cookies for up to 3 months.
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Vegan Double Chocolate Chip Cookies
Ingredients
- ¼ cup melted and cooled coconut oil
- 2 tablespoons unsweetened almond milk
- ⅔ cup coconut sugar
- 2 teaspoons vanilla extract
- 1 ¾ cups almond flour
- ¼ cup cacao powder
- 2 tablespoons tapioca flour
- ½ teaspoon baking soda
- ½ cup vegan dark chocolate chips/chunks
- flaky sea salt (optional, but highly recommended)
Instructions
- In a mixing bowl, whisk together coconut oil, almond milk, coconut sugar and vanilla extract.
- Add in almond flour, cacao powder, tapioca flour, baking soda and vegan dark chocolate chips/chunks.
- Use a 2 tablespoon cookie scoop. Roll and flatten the dough (see photo above) onto a cookie sheet lined with parchment paper.
- Bake at 350 degrees F for 9-11 minutes.
- Add flaky sea salt (if desired) and let the cookies cool on the baking sheet for 5 minutes and then transfer to a cooling rack to cool completely.
Did you try this recipe?
Let me know below with a comment and rating! 🙂
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