Vegan Double Chocolate Chip Cookies
Rich cocoa dough loaded with chocolate chips — these deeply fudgy cookies prove that skipping eggs and dairy doesn't mean skipping any of the good stuff. A flax egg (just ground flaxseed and water stirred together until it gels) does the binding work beautifully, while softened vegan butter creamed with two kinds of sugar gives you that classic bakery texture. A splash of plant-based milk keeps the dough smooth, and chilling it for 30 minutes before baking is the secret to cookies that hold their shape without turning cakey. Baking until the edges are just set and the centers look barely underdone is the move — they firm up perfectly as they cool, landing somewhere between chewy and fudgy in the best possible way. A pinch of flaky sea salt on top right out of the oven takes the chocolate flavor from great to genuinely craveable. The batch makes 18 cookies, so there's plenty to share — or not.
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Learn more →Ingredients
18 servings
For the flax egg
- 1 tbsp ground flaxseed
- 3 tbsp water
For the cookies
- 1 ¾ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp fine salt
- ½ cup vegan butter, softened
- ¾ cup organic cane sugar
- ½ cup packed light brown sugar
- 2 tsp vanilla extract
- 2 tbsp plant-based milk
- 1 ½ cups vegan chocolate chips
For serving
- flaky sea salt, for sprinkling (optional)
Instructions
- 1
Stir together the ground flaxseed and water in a small bowl until combined. Set aside for 5 minutes, until the mixture thickens to a gel.
- 2
Whisk together the flour, cocoa powder, baking soda, and salt in a medium bowl until evenly combined.
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