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Vegan Double Chocolate Cookies

For the ultimate vegan chocolate lover, the ultimate vegan double chocolate chip cookie! Grab a glass of ice cold oat milk and enjoy.
Prep Time10 mins
Cook Time18 mins
Chill Time30 mins
Course: Dessert
Keyword: baking, chocolate, chocolate chip cookies, chocolate chips, double chocolate cookies, flaxseed egg


  • small mixing bowl
  • 2 medium mixing bowls
  • Parchment paper
  • 2 half-sheet baking pans


Flax Egg:

  • 2 tablespoons flaxseed
  • 6 tablespoons water room temperature

Double Chocolate Cookies:

  • 320 grams (~2 ⅔ cup) All-purpose flour
  • 30 grams (~⅓ cup) Cocoa powder
  • ½ teaspoon baking soda
  • 1 teaspoon kosher salt
  • 225 grams (~1 cup) vegan butter
  • 100 grams (~½ cup) granulated sugar
  • 105 grams (~½ cup) brown sugar
  • 1 teaspoon vanilla extract
  • 250 grams (~1 ½ cup) chocolate chips semi-sweet


Prepare The Flax Egg:

  • In a small dish, whisk together the ground flaxseed and water. Set aside.

The Cookies:

  • In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream butter and both kinds of sugar together on high speed until the mixture lightens in color and sugar is fully incorporated.
  • Reduce speed to medium-low and add the mixed flaxseed egg and vanilla.
  • Slowly add the flour mixture to the butter mixture, scraping down the sides of the bowl as needed with a rubber spatula.
  • Stir in the chocolate chips.
  • Chill the cookie dough for fifteen minutes in the freezer, or for at least thirty minutes in the refrigerator.
  • While the dough is chilling, preheat your oven to 375 degrees.
  • Line a baking sheet with a silicone baking mat or parchment paper.
  • After the dough has chilled, use a 1/3 cup** measure to portion large balls of dough on the tray, slightly flattening the top of each one with your hands.
  • Bake for 18-20 minutes, or until the cookies are slightly browned around the edges.


**1/3 makes an even dozen cookies. Smaller cookies and a higher yield, use a 1/4 measure or smaller. You will need to adjust the baking time accordingly.