Vegan Double Chocolate Cookies
Rich, fudgy, and loaded with melty chocolate chips, these cookies deliver the kind of deep cocoa flavor that makes it genuinely hard to stop at one. A simple flax egg — just ground flaxseed stirred into water until it gels — does all the binding work that a traditional egg would, no animal products required. Vegan butter creams beautifully with the two sugars, and a splash of plant-based milk brings the dough together into something perfectly scoopable. Chilling the dough for 30 minutes before baking is the move that keeps the cookies thick and chewy rather than flat, so don't skip it. The edges bake up set while the centers stay soft and almost brownie-like, which is exactly what you want from a double chocolate cookie. A pinch of flaky sea salt on top right before they go in the oven takes the whole thing to another level. This 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
- ½ cup vegan butter, softened
- ¾ cup organic cane sugar
- ¼ cup packed light brown sugar
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ tsp baking soda
- ¼ tsp salt
- 2 tbsp plant-based milk
- 1 cup 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
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
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