Vegan Double Chocolate Chunk Cookies

These Vegan Double Chocolate Chunk Cookies are perfect for anyone who loves rich, decadent desserts but wants to keep it plant-based. They’re a combination of a chewy cookie and molten chocolate center, making them perfect for chocolate lovers. This recipe is easy to follow, uses simple ingredients, and produces bakery-worthy cookies with minimal effort. Plus, they’re dairy-free, egg-free, and made with vegan-friendly dark chocolate, so you can indulge without compromise.

Ingredients:

  • 1 1/4 cups (150g) all-purpose flour
  • 1/2 cup (50g) cocoa powder (unsweetened)
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup (120ml) melted coconut oil (or any neutral oil)
  • 3/4 cup (150g) coconut or brown sugar
  • 1/4 cup (60ml) unsweetened almond milk (or any plant-based milk)
  • 1 tsp vanilla extract
  • 1 cup (175g) vegan dark chocolate chunks or chips

Instructions:

  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
  3. In a separate bowl, mix the melted coconut oil and sugar until combined. Add the almond milk and vanilla extract and whisk until smooth.
  4. Slowly fold the dry ingredients into the wet ingredients. Stir until just combined.
  5. Gently fold in the vegan dark chocolate chunks or chips.
  6. Using a cookie scoop or tablespoon, drop spoonfuls of dough onto the prepared baking sheet. Flatten them slightly.
  7. Bake for 10-12 minutes, or until the edges are set but the centers are still soft.
  8. Let the cookies cool for 5-10 minutes on the baking sheet before transferring them to a wire rack to cool completely.

Nutrition Information (per cookie, assuming recipe makes 12 cookies):

  • Calories: 220
  • Total Fat: 13g
    • Saturated Fat: 9g
  • Carbohydrates: 26g
    • Fiber: 3g
    • Sugars: 15g
  • Protein: 2g
  • Sodium: 70mg

Tips:

  • Coconut oil gives these cookies a rich, chewy texture, but you can substitute with another neutral oil like vegetable or avocado oil.
  • If you prefer, use maple syrup instead of coconut sugar for a slightly different flavor.
  • For extra indulgence, sprinkle a pinch of sea salt on top of the cookies before baking.

Enjoy your gooey vegan chocolate cookies!

Baking Tips and Tricks

  1. Use High-Quality Cocoa Powder: The cocoa powder you choose can make or break the flavor of your cookies. Opt for a rich, unsweetened cocoa powder for the best result. If you can find Dutch-processed cocoa, it will give the cookies a smoother, less acidic flavor.
  2. Don’t Skip the Chilling: If you want thicker cookies, don’t skip the dough chilling step. Chilling the dough allows the fat to solidify, which prevents the cookies from spreading too much during baking. It also intensifies the flavor.
  3. Storage Tips: These cookies can be stored at room temperature in an airtight container for up to 5 days. For longer storage, you can freeze them for up to 3 months. Just thaw them at room temperature or warm them in the microwave for a few seconds for that freshly-baked taste.
  4. Make it Gluten-Free: If you’re following a gluten-free diet, swap the all-purpose flour with a gluten-free flour blend. Make sure the blend contains xanthan gum to help with the structure.
  5. Add-ins and Variations: To customize your cookies, you can mix in other ingredients like chopped nuts, dried fruit, or shredded coconut. You can even add a tablespoon of instant coffee to the dough for a mocha flavor.
  6. Make it Sugar-Free: For a lower-sugar option, replace the coconut sugar with a sugar substitute like erythritol. Keep in mind that sugar contributes to the cookie’s structure and texture, so the result may vary slightly