Vegan Double Chocolate Cookies

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If you are a chocoholic like me then you are in for a treat! These vegan double chocolate cookies are an absolute dream. Think New York style cookies – big, chunky, soft in the middle, and packed with melty dark chocolate chips in every bite. They are rich, indulgent, and exactly what you need when only chocolate will do.

The cookie dough itself is made with cocoa powder, so you are already getting that deep chocolate flavour. But we don’t stop there. We go all in with a generous handful of dark chocolate chips to take things up a notch. The result? A gooey, fudgy centre wrapped in a slightly crisp, golden edge. Basically it’s everything you could ever want from a chocolate cookie.

And the best part? They are completely vegan! Instead of eggs we are using a flax egg – a simple mix of ground flaxseed and water that works wonders as a binding agent. It keeps the cookies soft and chewy while making them totally plant based. Trust me, you won’t miss the eggs one bit.

These cookies are perfect fresh from the oven when the chocolate chips are still melted, but they are just as good later on (if they last that long!). Pair them with a cup of tea, a glass of oat milk, or just eat them straight from the tray once they have cooled slightly!

So, whether you are a seasoned vegan baker or just dipping your toe into plant-based treats, these cookies are a must-try. They’re ridiculously easy to make, dangerously delicious, and guaranteed to impress. 

If you likes this recipe for vegan double chocolate cookies and would like to try more cookie recipes why not try some of my other flavours –

• Chocolate Chip Cookies
• Red Velvet Cookies
• White Chocolate Cookies

Vegan Double Chocolate Cookies

Difficulty: Easy

Servings

13

servings

Prep time

1

hour 

40

minutes

Cooking time

18

minutes

Total time

2

hours 

These New York style double chocolate cookies are soft on the inside and packed with chocolate chips.

Ingredients

• 2 Flax Eggs ( 1 tbsp ground flaxseed mixed with 3 tbsp water per 'egg')

• 230g Vegan Baking Block

• 1 tsp Vanilla Extract

• 160g Light Brown Sugar

• 160g Caster Sugar

• 400g Vegan Dark Chocolate Chips

• 200g Plain Flour

• 230g Self Raising Flour

• 70g Cocoa Powder

• 1 Pinch Salt

• 1 tbsp Baking Powder

• 1/4 tsp Bicarbonate of Soda

Directions

• Make the flax egg by combining 2 tbsp ground flax seed with 6 tbsp water and set aside. 
• Beat together the baking block, vanilla extract and both sugars until just combined. There should still be nuggets of the baking block so don't over mix.
• Stir in the dark chocolate chips.
• Mix in the two flours, baking powder, cocoa powder, bicarbonate of soda and salt.
• Add in the flax egg and mix just until a dough forms. 
• Roll into 215g balls. Place on a lined baking tray and freeze for at least 90 minutes, preferably overnight.
• When you are ready to bake the cookies pre heat the oven to 180ºc/350ºf. Line a large baking tray with baking paper and put it in the oven to warm up.
• When the oven is up to temperature, place the frozen cookies on the baking tray with at least 3 inches between each cookie to allow them to spread. Bake for 18 minutes before moving to a wire rack to cool completely.