These Vegan Chocolate Chip Cookies are refined sugar free, have a fudgy brownie like texture on the inside, packed with rich dark chocolate chips and made with healthy, whole ingredients. Not that you’d ever know from tasting them, they don’t taste healthy at all!
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Jump to RecipeOne of my all time favourite chocolate chip cookies recipes and one i go back to time and time again. So, if you’re looking for – Vegan, Gluten-Free, Dairy-Free, Refined Sugar-Free cookies that taste amazing, give these a try!
As you may have already seen, another favourite are our quick Oatmeal & Raisin cookies, along with these Mince Pie Cookies – especially at Christmas. So whether you love rich and indulgent double chocolate chip cookies, or something with a bit more spice, we’ve got you covered with these two absolute bangers!
Related Post – Chummys Bakery – Delicious Blondies, Brownies & Cookies Review
For Chocolate Lovers
If you’re a chocolate lover like me, then it has to be at least 85% dark chocolate in these delicious cookies to help curb your chocolate cravings.
However, you could also use vegan milk chocolate, or even vegan white chocolate if you prefer – even a mixture off all three!
These vegan double chocolate cookies are made with cacao powder instead of natural cocoa powder which makes the chocolate taste even more decadent and luxurious. However, you can use cocoa powder if that’s all you can find.
FAQ’s
Can I Use Any Type Of Milk?
Yes absolutely! You could use almond milk, soy milk, coconut milk. Any non-dairy milk will work in this recipe so use what you know you like, or what you already have to hand.
You could even use a combination of vegan milk alternatives if you have a few to use up. A milk with a higher fat content will help to make these cookies more brownie like.
Does This Recipe Use Vegan Butter?
No, we haven’t used plant based butter in this recipe due to personal preference. However, you can do if you’d like to. Simply add 40g of melted butter when you add in the sugar and coconut oil and mix well. You will also need to increase the amount of flour you use from 80g to 120g.
What Type Of Sugar Can I Use?
The type of sugar you use is completely up to you based on your preference and dietary requirements.
We used coconut sugar in this recipe to make them refined sugar free. However, you can use brown sugar or even white sugar if you prefer. To make extra chewy cookies, use brown sugar as part of your dry ingredients.
Can I Use Any Type Of Flour?
In this recipe we used wholemeal flour as it’s one the healthiest options – and what we had in the pantry at the time.
However, you can also use all purpose flour, oat flour or even a gluten free flour such as almond flour if you’d prefer. We have used all of these flour types over the years and they do turn out slightly differently.
Overall the taste and consistency are pretty much the same no matter what you use.
How Do You Measure Out The Cookies?
To get uniformed sized cookies, you can either use an ice cream scoop to measure out each one to place on to your baking sheet. Or, you can weigh them out (approx 52g per cookie).
Do You Need A Flax Egg For This Recipe?
No, this recipe doesn’t call for a flax egg to be used, however you can use one if you wish to. A flax egg is likely to make your cookie more cake like in texture though.
If you do want to use a flax egg, simply add 3 tablespoons of flax seed to 3 tablespoons of water and set aside for 5 minutes. Add it in to the mixture when you add in the milk.
How Do I Make Them Sweeter?
If you have a real sweet tooth, you could either add in a bit more coconut sugar. Or add in a tablespoon of maple syrup to add a natural sweetness.
How To Make These Plant Based Cookies
Ingredients List
- 55g Coconut Sugar
- 1/2 teaspoon Salt
- 30g Coconut Oil
- 60mls Almond Milk – (Any milk of your choice)
- 1/2 teaspoon Vanilla Extract
- 80g Wholemeal Flour – (Can use plain flour instead)
- 1/2 teaspoon Baking Soda
- 3 tablespoons Cacao Powder
- 1/2 Bar of Chocolate – (Any chocolate you enjoy)
Start by pre-heating your oven to 180c fan and grabbing out a large bowl, a measuring cup, large spoon and a baking tray. Cover your baking tray with parchment paper and put to one side.
Cut up your chocolate into small, bite sized chunks and put aside for now.
Then add the coconut sugar, salt and coconut oil in your large bowl and mix well by hand. The pinch of salt will help to bring out the rich chocolate flavor.
Once combined, add the milk and vanilla extract and mix together.
Sift in the flour, baking soda and cacao powder into the wet ingredients and mix until a dough forms.
However, make sure you don’t over mix as this can make the cookies more dense.
Add in the chopped chocolate and mix into the dough until evenly spread through the dough.
Finally, roll the raw dough in to cookie balls and place on to your baking tray.
The size of the balls is up to you, but the cookies pictured are roughly 52 grams each which made x6 cookies.
Then press down on each ball to create your perfect cookie shape.
Make sure you leave plenty of room between each cookie as they will spread out slightly in the oven.
Bake for 10 minutes. However, if you want a slightly gooier texture inside, change the bake time slightly to between 8 – 9 minutes. This will make these vegan brownie cookies more fudgy inside and look slightly under baked.
Leave to cool on a cooling rack for at least 30 minutes, or until they reach room temperature.
These cookies should last 3 to 4 days in an airtight container.
Keeping them in the fridge can make the dough more dense so they are better kept out of the fridge.
Vegan Chocolate Chip Cookies
Ingredients
- 55g Coconut Sugar
- 1/2 teaspoon Salt
- 30g Coconut Oil
- 60mls Almond Milk Milk of choice
- 1/2 teaspoon Vanilla Extract
- 80g Wholemeal Flour Can use plain flour instead
- 1/2 teaspoon Baking Soda
- 3 tablespoons Cacao Powder
- 1/2 Bar of Chocolate Any chocolate you enjoy
Instructions
- Preheat oven to 180c Fan.
- Add the coconut sugar, salt and coconut oil in a bowl and combine.
- Once combined, add the milk and vanilla extract and mix together well.
- Then sift in the flour, baking soda and cacao powder and mix into a dough.
- Finally add in the chopped dark chocolate and leave in the fridge to cool for 30 minutes.
- Roll in to balls and place on a baking tray. The size of the balls is up to you.
- Bake for 10 minutes and leave to cool. They will still look under cooked but they do harden up once cooled.
We hope you enjoy these tasty Vegan Chocolate Cookies as much as we do!
We’d love to know if you do give them a try and what you thought. Or, if you give these vegan cookies your own twist, let us know what you did differently in the comments below.
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