These Vegan Double Chocolate Chip Cookies are what dreams are made of. Soft and chewy like the regular CCC but also decadent and divine. Best part is, they’re gluten free, nut free and vegan! Not vegan or no dairy allergies? No problem, you can make them with dairy!
These Vegan Double Chocolate Chip Cookies stay soft for days...even without any eggs! Many eggless cookies have a tendency to dry up but not these! Thanks to our special ingredient...molasses!
REASONS TO LOVE THESE COOKIES
- Allergy Friendly- These cookies are gluten free, nut free, egg free and can easily be dairy free (vegan).
- Soft & Gooey Inside- The cookies are thick, soft, chewy and oozing with chocolate inside!
- Chocolate Chips- They are fully loaded and topped with chocolate chips!
- Double Chocolate- There is chocolate in two different ways!
- Gluten Free Flour- If you also have nut allergies, make sure to use a brand that’s made in a nut free facility. I really love to use this one because it’s nut safe but it does contain dairy.
- Vegan Baking Stick/Butter- Only use softened. If you use melted, the cookies will spread too much.
- Cornstarch and Water- These are eggless cookies so this mixture helps bind everything together.
- Dark Brown Sugar- I use this instead of granulated for added moisture.
- Milk- Use any milk of your choosing for added moisture.
- Molasses- The secret ingredient! I use a tablespoon of unsulphured molasses. Without it, the cookies will dry up as soon as they cool.
EXPERT BAKING TIPS
USE SOFTENED VEGAN BAKING STICK/BUTTER
Do not use melted.
Since these cookies have no eggs, if you use melted butter they will spread into a giant mess while baking.
USING TWO TYPES OF COCOA POWDER
People ask how I get my chocolate baked goods to be so dark. The secret is in that bit of dark cocoa powder.
Using two types of cocoa powder creates a richer color and flavor, which I adore.
Keep in mind, cocoa powder is quite dry. And dark is even drier than dutch or natural unsweetened is.
If you only used dark, your baked goods would be way too dry and bitter.
If you don’t have both types of cocoa powders on hand, just use dutch or natural unsweetened but keep in mind they won’t be as dark as mine are.
CHILL THE DOUGH
I know this seems like a step you could skip if you’re in a rush, but please don’t.
Cookies without eggs spread way more than cookies with eggs.
If you don’t chill the dough for 2.5 hours, the cookies will spread and be flat and thin.
RESHAPE THE COOKIES
If you want your cookies nice and round, reshape them as soon as they come out of the oven.
Either use a spatula to push them back into a circle shape or use a large circle cookie cutter.
If using a cookie cutter, place it over the cookies and rotate quickly in a circle.
STEP BY STEP INSTRUCTIONS With Pictures
Here are the steps to make these cookies!
STEP 1: WHISK TOGETHER THE DRY INGREDIENTS
In a medium bowl, combine the gluten free flour, cocoa powders, baking soda and salt. Whisk to combine.
STEP 2: MAKE THE CORNSTARCH WATER
In a small bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first.
STEP 3: CREAM THE SUGAR
In a large bowl of an electric mixer fitted with the paddle attachment or using a hand held mixer, beat the softened vegan baking stick or butter and the dark brown sugar until soft and creamy. About 2 minutes.
STEP 4: ADD IN THE OTHER WET INGREDIENTS
Beat in the cornstarch water, the milk, molasses and the vanilla until fully combined. It will appear chunky. That’s normal.
STEP 5: ADD IN THE DRY INGREDIENTS
With the mixer on low speed, slowly beat in the gluten free flour mixture a little at a time until just combined. Use a spatula to scrape down the sides and combine.
STEP 6: FOLD IN THE CHOCOLATE CHIPS
Fold in ¾ cup chocolate chips using a spatula.
STEP 7: CHILL THE DOUGH AND PREHEAT THE OVEN
Cover the bowl with plastic wrap and pop the entire bowl of dough in the fridge for 2.5 hours. It needs to harden otherwise the cookies will spread all over the place.
When the dough is almost done chilling, preheat your oven and line a baking sheet with parchment paper.
STEP 8: SCOOP THE DOUGH
Take the dough out of the fridge and use an ice cream scoop to scoop the batter onto a clean plate.
There should be 12 scoops. It will be quite sticky.
STEP 9: ADD ADDITIONAL CHOCOLATE CHIPS
Pour the additional ½ cup chocolate chips onto a small plate.
Press the top of the cookie into the chocolate chips.
STEP 10: BAKE
Place the cookies on the baking sheet about 4 inches apart. I only bake 6 cookies at a time.
Pop the extra dough balls into the fridge while these are baking. Bake the cookies in the center rack of the oven at 325 degrees Fahrenheit for 13 minutes.
STEP 11: COOL
Use a spatula or the cookie cutter to reshape your cookies if they spread a bit.
After reshaping, let the cookies cool on the baking sheet for an additional 5 min after removing them from the oven.
If you try to take them off too soon, they will break apart. After 5 minutes, transfer them to a cooling rack.
Repeat this entire process with the rest of the dough.
HOW TO ENSURE THEY STAY VEGAN
Follow these simple steps to make sure these cookies are vegan:
- Use a gluten free flour that’s free from dairy.
- Instead of butter, use a vegan baking stick.
- Only use a non dairy milk.
- Make sure the chocolate chips you use are gluten free/vegan.
Yes. If you don’t the cookies will spread into a giant mess.
I don’t recommend using a different sugar.
Eggless cookies can be very dry and the dark brown sugar adds lots of moisture.
You can make the dough the night before. Keep it in a bowl and cover the top with plastic wrap in the fridge.
If doing this, there is no need to chill again prior to baking.
Most gluten free baked goods are best made the same day, but these do stay soft a few days after.
If made ahead of time, I would make them no earlier than the night before but they are best the first day.
Yes. Use a small cookie scoop to make 24 cookies. They will bake at the same temperature for 11 minutes.
If there are no dairy allergies in your home or if you're not vegan, simply replace the vegan baking sticks with unsalted butter and use regular whole milk.
STORING AND FREEZING
Keep any extra vegan double chocolate chips cookies in an airtight container at room temperature for up to 3 days.
If you want the chocolate gooey, heat the cookie in the microwave for a few seconds prior to serving.
You can freeze the dough of these vegan double chocolate chip cookies.
Simply wrap the dough in a disc in plastic wrap then pop it in a zip top bag.
You can keep the dough frozen for up to 30 days.
Thaw the dough in the fridge the night prior to using.
OTHER COOKIE RECIPES TO TRY
Please leave me a star review below!
Don’t forget to tag me on Instagram @laneandgreyfare if you make my recipes and follow along on Pinterest! Enjoy!!!
Vegan Double Chocolate Chip Cookies
- ½ cup 1 stick unsalted vegan baking stick (or butter), softened
- 1 ¼ cups dark brown sugar
- 2 heaping tablespoons of cornstarch mixed with 3 tablespoons of water
- 1 teaspoon pure vanilla extract
- 1 tablespoon unsulphured molasses
- ¼ cup milk of choice
- 1 ¼ cups gluten free flour
- ½ cup cocoa powder I use ¼ cup Dutch or Natural Unsweetened and ¼ cup Dark
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 ¼ cups chocolate chips
- In a large bowl of an electric mixer fitted with the paddle attachment or using a hand held mixer, beat the softened vegan baking stick (or butter) and the dark brown sugar until soft and creamy. About 2-3 minutes.
- In a small bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first.
- With the mixer on low speed, beat in the cornstarch water mixture. Then beat in the vanilla, molasses and milk of choice. The mixture might look slightly chunky and that’s ok.
- In a separate large bowl, whisk together the gluten free flour, the cocoa powder, the baking soda and the kosher salt.
- Still on low speed, beat the gluten free flour mixture into the wet ingredients, a little at a time until just combined.
- Once combined, scrape down the sides of the bowl with a spatula and using the spatula, fold in ¾ cup of the chocolate chips.
- The batter will be very wet and sticky. Don’t try to take it out of the bowl. Cover the bowl with plastic wrap and put it in the fridge for at least 2.5 hours. It needs to harden otherwise the cookies will spread all over the place.
- After 2.5 hours, preheat the oven to 325 degrees Fahrenheit. Line a baking sheet with parchment paper. Set aside.
- Take the bowl of dough out of the fridge. Using an ice cream scoop, scoop the dough out. At this point the dough will still be a bit sticky.
- Place the additional ½ cup of chocolate chips on a plate.
- Press the top of the dough balls into the chips. Gently press so the chips stay in the dough.
- Place the dough balls on the baking sheet about 3-4 inches apart. I only put about 6 cookies on the tray at a time. Put the extra dough back into the fridge in between batches.
- Bake the cookies in the middle rack for 13 minutes.
- Take out the cookies and immediately use a spatula to reshape your cookies if they spread a bit.
- After reshaping, let the cookies cool on the baking sheet for an additional 5 min after removing them from the oven. If you try to take them off too soon, they will break apart.
- After 5 minutes, transfer them to a cooling rack.
- Repeat this entire process with the rest of the dough