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A piece of paleo chocolate cookie with a split in the middle. There are melty chocolate chips on top with a sprinkle of sea salt.

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?

A stack of gluten free chocolate cookies. The top one has a bite in it, the texture appears to be soft and brownie-like.

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.

Almond butter adds a creamy texture and nutty flavor.

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

Ingredients Used for Vegan Chocolate Cookies

A hand holding a piece of vegan double chocolate chips cookie.

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?

A batch of freshly baked vegan double chocolate cookies. It looks soft and brownie-like with melted dark chocolate chips on top and a sprinkle of sea salt.

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.

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

Instruction on how to make the best healthy 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.

Instruction on how to make the best healthy vegan chocolate cookies.

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.

Instruction on how to make the best healthy vegan chocolate cookies.

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

A piece of paleo chocolate cookie with a split in the middle. There are melty chocolate chips on top with a sprinkle of sea salt.
  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

A batch of freshly baked vegan double chocolate cookies. It looks soft and brownie-like with melted dark chocolate chips on top and a sprinkle of sea salt.

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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A piece of paleo chocolate cookie with a split in the middle. There are melty chocolate chips on top with a sprinkle of sea salt.

Get the recipe:Vegan Double Chocolate Chip Cookies {Soft & Chewy}

These healthy vegan Chocolate Cookies are soft and chewy. Bursting with rich chocolate and yet low in sugar.
4.54 stars (26 reviews)

Ingredients

  • 1 flax “egg”, 1 tbsp ground flax seeds, 2 tbsp filtered water *
  • 1/4 cup smooth almond butter **
  • 1/4 cup pure maple syrup
  • 1 cup almond flour, packed
  • 1/4 cup vegan butter, melted and cooled ***
  • 1/3 cup coconut sugar
  • 1/2 cup cacao powder ****
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2/3 cup chocolate chips

Instructions 

  • Preheat the oven to 350 F
  • Stir ground flax seeds with filtered water and let it sit for at least 5 minutes to gel up.
  • Whisk together the wet ingredients: almond butter, melted (then cooled) vegan butter, maple syrup, and flax "eggs".
  • In a separate bowl, whisk together almond flour, cacao powder, coconut sugar, baking soda, and a pinch of sea salt until there is no clump left.
  • Gently combine the wet ingredients into the dry (make sure you don’t overmix). Then fold in chocolate chips with a spatula.
  • Cover and chill the cookie dough in the freezer for at least 20 minutes or fridge for a couple of hours.
  • Scoop the dough into balls. Press dough balls down with the palm of your hand to flatten slightly. Add more chocolate chips on top if desired.
  • Bake at 350 F for 10-11 minutes. let it cool on the pan for 2 – 3 minutes then move it to a cooling rack.
  • Enjoy!

Notes

Substitution option:
  1. * You can use regular room temperature eggs here.
  2. ** Unsweetened smooth cashew or peanut butter.
  3. *** You could also use coconut oil (room temperature).
  4. **** Cocoa powder.
Serving: 1g, Calories: 234kcal, Carbohydrates: 22g, Protein: 5g, Fat: 16g, Saturated Fat: 5g, Polyunsaturated Fat: 9g, Cholesterol: 26mg, Sodium: 140mg, Fiber: 3g, Sugar: 13g

The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.