You’ll want to make these Vegan Double Chocolate Chip Cookies stat! Fudgy, soft, and chewy, they are made from wholesome, paleo ingredients. These are a perfect way to satisfy your little cookie monsters with less sugar and lower carbs!
If you love Vegan cookies, you’ll adore these Vegan Oatmeal Cookies and my Fudgy Vegan Brownies!
Contents
The Best Vegan Double Chocolate Chip Cookies!
If you’re into chewy, fudgy, deep dark chocolate, then I have the perfect cookie for you!
These cookies are are cross between a brownie and a pillowy soft muffin top — and are made paleo by using almond flour, cashew butter, and maple syrup.
They are crispy around the edges, and full of rich chocolate flavor.
This Recipe Works Because:
- The cashew butter makes these dense and chewy, like a really good brownie.
- Huge dark chocolate chunks — melty perfection!
- They are made better for you using all paleo ingredients — maple syrup lightly sweetens them.
- They are VEGAN – the cashew butter and flax meal holds them together so there is no need to use an egg.
What You’ll Need
- Almond Flour
- Cashew Butter (learn to make homemade cashew butter!)
- Flax Meal
- Cocoa Powder (natural, or raw cacao powder)
- Maple Syrup
- Coconut Oil or Avocado Oil
- Vanilla
- Baking Soda & Sea Salt
- Dark Chocolate Chips or Chopped 85% Dark Chocolate
How to Make Double Chocolate Chip Cookies
These vegan double chocolate chip cookies are made with a 1-bowl method!
Step 1: Add the coconut oil, maple syrup, cashew butter, vanilla, cocoa powder, flax meal, baking soda, and salt into a medium sized mixing bowl. Mix it until a thick and smooth chocolate is formed.
Step 2: Add the almond flour, and mix it into the wet ingredients until no dry almond flour is showing.
Step 3: Add the dark chocolate chunks, and fold them in. The dough will be soft and sticky. Refrigerate the dough for an hour for pillowy, chewy cookies.
Step 4: Line a baking tray with parchment or a silicone liner. Scoop the cookies onto the baking tray. If desired, press a few extra pieces of chocolate into the tops of the cookies. These do not spread a lot, but keeping them in mounds creates the chewy centers we are going for here!
Step 5: Bake cookies for 11 minutes. When the cookies come out of the oven, they will be very soft. Allow them to fully cool before removing them from the baking tray.
How to Store Vegan Chocolate Cookies
Store cookies in the refrigerator in an air tight container for a couple weeks, or up to 6 months in the freezer!
Paleo and Gluten Free Cookies have a soft texture when warm, and are more crumbly than their gluten-counterparts. I enjoy them out of the freezer, where you’ll get the most chewy texture!
Variations for these Gluten Free Cookies!
Add Flavor: These are great with almond extract or peppermint extract. Use 1/2 teaspoon of either one, in addition to the vanilla in this recipe.
Add nuts: If you love brownies with nuts, you will probably want to add 1/2 cup of chopped walnuts or pecans to these cookies.
Make these a crunchy cookie: Prefer crunchy cookies? No problem. If you press these cookies down into a flatter cookie dough ball when placing on the baking tray, and then increase the baking time to 10 minutes, your cookies will be crunchy instead of soft and chewy.
Other Gluten Free Cookies you Might LOVE!
Need a nut-free double chocolate chip cookie recipe? Try this Chocolate Brownie Cookies recipe.
I’d love to connect with you on social media! Find me on Facebook or Instagram where I post daily healthy eating and lifestyle inspiration!
Double Chocolate Chip Cookies
Ingredients
- 1/3 cup coconut oil
- 1/3 cup maple syrup sub honey or date syrup
- 1/4 cup cashew butter
- 1/4 cup raw cacao powder or natural cocoa powder
- 2 tablespoons flax seed meal
- 1 teaspoon vanilla *use a scraped vanilla bean for true paleo or pegan version
- 1/2 teaspoon sea salt
- 1/4 teaspoon baking soda
- 1 3/4 cup almond flour
- 1/2 cup dark chocolate chopped, I use 72-85%
- 1/2 cup walnuts or pecans chopped, optional
Instructions
- Preheat the oven to 350 degrees f.
- Add the coconut oil, maple syrup, cashew butter, vanilla, cocoa powder, flax meal, baking soda, and salt into a medium sized mixing bowl. Mix it until a thick and smooth chocolate is formed.
- Add the almond flour, and mix it into the wet ingredients until no dry almond flour is showing.
- Add the dark chocolate chunks, and fold them in. Also add the chopped nuts, if using them.
- The dough will be soft and sticky. Refrigerate the dough for 1 hour prior to scooping the cookies. If you don't want to wait, scoop the cookies and bake them for 8 minutes only. The cookies will spread more if you don't chill the dough.
- Line a baking tray with parchment or a silicone liner. Scoop the cookies onto the baking tray. If desired, press a few extra pieces of chocolate into the tops of the cookies. These do not spread a lot, but keeping them in mounds creates the chewy centers we are going for here!
- Bake cookies for 10-12 minutes. When the cookies come out of the oven, they will be very soft. Allow them to fully cool before removing them from the baking tray.
- Store cookies in the refrigerator in an air tight container for a couple weeks, or up to 6 months in the freezer!
Ah! These do not look vegan! How awesome! Thank you for such a wonderful chocolaty perfect-for-me recipe! XOXOXO
Haha take her to a different mall each day. You won;t run out.
Okay, I’m intrigued for the recipe to come now!!
Recipe to come is a good one– an American classic!
Malls– ugh! I said easy to get in and out of! There are so many here.
Thanks Arpita 🙂 They are delicious– part 2 of this recipe will be posted soon!
These cookies look absolutely delicious with all that chocolate!
Have fun with your Mother and the new baby!
Cheap massages is one of my favourite things about Asia! My parents live in Hong Kong so every time I go back I make sure to sneak a few in. These cookies have my name all over them… I’m traveling and don’t have an oven, but I wouldn’t be surprised if they are one of the first things I make once I get home. Good luck with the newborn, it’s such an exciting time for you!!
I am sure my mom will figure out a way to sneak in a few too! I’ve been sneaking in at least 1 a week throughout this 3rd trimester– makes such a difference in my comfort!
Hope you enjoy these!
These look so delicious!! So nice to skip the refined sugar, and I’m sure they’re just as good. Yum! 🙂
I was surprised at how much chewier they got, with a texture closer to a “traditional” cookie recipe, without the egg. Really a very simple recipe!
Since these are healthier than regular chocolate chip cookies you can eat more, right?? 😉
Exactly!!
I’m so happy to be catching up on your blog, I’ve missed you! And congratulations on the soon arrival of the baby! ^_^
These look absolutely delicious. I’m wanting to get back to healthy eating, now that I have my own kitchen. However I know with all the junk food over the past few months I’ll have to deal with cravings. These look wonderful, but are also really healthy, so it would be a great treat to have from time to time.
Hi Rachel! Great to hear from you– and to hear your life is getting back to normal.
I hear you on the junk food cravings! During pregnancy, I have been craving sour gummies– and eating my share of sour patch kids. Also, a lot more packaged things when I just can’t make myself cook. I am actually doing the Whole30 with my mom and my husband after our little one is here to help get back on track.
I’d say take her to try out all sorts of street food, if she does not have food allergy! I love the food in Malaysia, the laksa and the chili crab!
These chocolate cookies look great and they will go so with a cold cup of milk. Sharing!
They are awesome with a cold glass of almond milk 🙂
Yes– we don’t even have to leave my plaza to go have street food. She honestly isn’t too into it! She likes the grilled fish and the Chinese Malaysian food we go get in the city– but that area is too hard to get in and out of quickly! The last time she was here, we took her to a real Malaysian breakfast– but she had a green juice with me and we watched Alex eat most of the food 🙂
You know chili crab has peanuts in the sauce! On our first trip together, we had only known each other for maybe a month– Alex took me to Singapore to go sailing. On the way back, he took me to a fancy restaurant in Singapore to try the famous Chili Crab– he ordered a ton of food, but the first thing he told me to do was try the sauce on the crab. I immediately jumped out of my seat, “we have to go to the hospital!” — The server was like yes, the sauce has peanuts! Alex had to jab me with my Epipen, then spend the night in the emergency room with me! That trip is one of the reasons I am very careful and avoid most local food 🙂
I’m always looking for a good gluten free sweet treat, these definitely make the list!
Best wishes to you on the arrival of your new bundle of joy.
Thanks Jane! I still have these in the freezer, and are great to pull out when I need a treat 🙂
These cookies look delicious. I am such a big fan of chocolate, so these are perfect for me. Also love the fact that you made them so healthy.
I’m a chocolate lover too! So, I have to find healthy ways to enjoy it 🙂
They look great! And I bet their taste is excellent. Earlier today I bought some cookies from Subway, somehow similar in design. Of course, not vegan, not even a bit.
Homemade cookies always taste the best 🙂 I am not vegan, these just ended up having the best texture when made without egg. More chewy and crunchy around the edges!
So much gluten-free healthy goodness on a plate! Pass me a whole tray, nom nom.
I’m going to end up having to make more– not many left for my mom’s visit!
Double DARK CHOCOLATE…thats vegan and gluten free. YES PLEASE! You said all the magic words. These look fantastic!!
Haha– magic words for me too!
Yummm!!! These cookies look so delicious! I love the healthy ingredient profile too! I’ll definitely have to try these! Pinned 🙂
Thanks for pinning 🙂 They turned out great!
Love how light the texture is and how chocolatey these are!