Vegan Double Chocolate Chip Cookies

The best healthy vegan chocolate cookie with a chewy soft center, melty dark chocolate chips on top, and a sprinkle of sea salt. These vegan double chocolate chip cookies are also Gluten-free, grain-free, paleo, vegan, and can be made keto-friendly as well.

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Rich chocolate flavors make this double chocolate chip cookie brownie-like and delightfully decadent.

Yes, fun cookie flavors are a must in different seasons. I have my obsessions for Pumpkin Snickerdoodle Cookies, CARROT CAKE OATMEAL COOKIES, or Gingerbread Cookies.

BUT, these vegan double chocolate chip cookies will never go out of style.

They are soft and chewy in the middle, rich in chocolate, and brownie-like. Everything you can ask in a Chocolate Cookie.

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Are These Vegan Chocolate Cookies Healthy?

These double chocolate cookies are vegan, paleo, gluten-free, grain free… which means you’ll only find clean, whole ingredients in these delicious cookies!

They’re fiber-filled with ground flax seeds and almond flour, and much lower in carbohydrates than a lot of other vegan cookie recipes.

Using only maple syrup and coconut sugar to sweeten these cookies keeps them refined sugar-free and adds some extra vitamins and minerals as opposed to using white sugar.

Almond butter adds a nice serving of healthy fats, fiber, and protein to these cookies, helping to make them well-balanced in macronutrients (carbs, protein, and fat), and micronutrients too (vitamins, minerals, etc.).

You can also make these keto-friendly by using a keto-approved maple syrup.

Ingredients Used for Vegan Chocolate Cookies

With the exception of a couple baking staples, all you’re going to need to make these incredibly delicious vegan chocolate cookies is 5 ingredients!

Ingredients:

• flax egg (made with water and flax seeds)
• vegan butter, room temperature
• smooth almond butter
• maple syrup
• almond flour
• coconut sugar
• cacao powder or cocoa powder
• baking soda
• pinch of salt
• chocolate chips (dairy-free)

If you aren’t worried about making these completed vegan you can use any kind of chocolate chips that you like.

What’s the Best Cocoa Powder to Use?

Dutch processed cocoa powder gives the cookies a brownie-like vibe, which I really like.

The dutch processed cocoa powder is washed in a potassium solution that makes it less acidic.

It is also darker in color than natural cocoa powder, but natural cocoa powder would work just fine in this recipe as well.

I also love to use cacao powder, which is one of the best superfoods thanks to its antioxidants, vitamins, and minerals that offer various health benefits.

You could also add cacao nibs in place of the chocolate chips if your palate accepts foods that are less sweet.

Cacao nibs on their own are very bitter. However, when combined with the maple syrup and coconut sugar in this recipe there is a sweetness to balance it out.

Additionally, you could use half chocolate chips and half cacao nibs if you’re trying to look for ways to cut down on sweets but the cacao nibs are too bitter for your taste buds.

How to Make Vegan Chocolate Cookies

First, in a large bowl, combine wet ingredients with a hand mixer- flax egg, vegan butter, almond butter, and maple syrup.

Then, in a separate bowl, whisk together all the dry ingredients- almond flour, coconut sugar, baking soda, and salt.

Next, pour wet ingredients into the dry ingredients and gently combine with a spatula. Make sure all ingredients are thoroughly mixed. (Make sure not to overmix)

Fold in the chocolate chips (leave a handful to add on top later).

Chill dough in the freezer for 20-30 minutes. Or refrigerate overnight.

Scoop into cookie dough balls and slightly press down in the palm of your hand (the cookies will spread some when baking but not a lot).

Add extra chocolate chips to the tops of your cookies if you wish.

Bake at 350 F for 10-11 minutes.  

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Tips for the Best Vegan double Chocolate chip Cookies

1. Chill the cookie dough for at least 20 minutes in the freezer.
2. Don’t over-mix the cookie dough, just mix until all ingredients are thoroughly combined.
3. Bake only using the middle rack to allow even airflow and ensure that all the cookies bake evenly.
4. Use dutch processed cocoa powder for a more brownie-like cookie.

To keep these double chocolate cookies ultra-fudgy:

1. Use lots of chocolate chips.
2. Add maple syrup to the cookie dough.
3. Don’t over bake. I baked mine for 10 minutes exactly and they came out perfectly.

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How to Store Vegan Chocolate Cookies

Store these cookies in an air-tight container at room temperature for 3-4 days or for up to a week in the fridge.

Yes, you can freeze them! These vegan chocolate cookies freeze well if you wanted to make extra so you always have some ready to go!

What’s your favorite vegan cookie? Leave a comment below!

I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN USE “TRIED IT” ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING #SHUANGYSEATS

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More vegan chocolate recipes you may like:

1. Healthy Peanut Butter Cups

2. Vegan Gingerbread Chocolate Truffles

3. Chocolate Cake with Peanut Butter Frosting

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