These vegan chocolate cookies are easy to make with pantry staples in 20 minutes. No eggs or dairy needed.

Overhead view of 9 double chocolate chip cookies on a metal cooling rack.

Recipe Intro

If you’re looking for a delicious and easy-to-make vegan cookie, this is the recipe for you! With just a few simple ingredients, you can have fresh and warm chocolate cookies in no time.

These cookies come out soft and chewy in the middle and crunchy around the edges and pack plenty of chocolate goodness into every bite!

A stack of a number of double chocolate cookies with chocolate chips. The cookie on top has been broken in half so you can see the texture inside and some melted chocolate chips.

This is a great recipe to make when you want something chocolate that’s quick and easy to prepare.

t’s also completely vegan, no eggs or dairy needed! Though whether you’re vegan, plant-based, dairy-free or otherwise, these cookies are for everyone and the best part is they’re ready to enjoy in about 20 minutes.

Chocolate lover? Don’t miss these chocolate-packed recipes Chocolate Ganache Tart, No-Bake Oatmeal Chocolate Bars and Chocolate Zucchini Bread.

What You’ll Need

Please see the recipe card at the bottom for the full ingredient list with measurements.

All of the ingredients needed for making a vegan double chocolate chip cookies recipe with flax, flour, cocoa powder and other basic staple ingredients.
  • Flax: Make sure you use ground flax and not whole flax seeds. These act as the “egg” in this recipe.
  • Butter: You’ll need any brand of plant-based butter such as Miyoko’s, Country Crock, Earth Balance or Melt Organic. I like Melt Organic Salted Butter Sticks. You can substitute melted coconut oil if you like.
  • Sugar: White granulated sugar. Use organic sugar to ensure it is vegan.
  • Brown Sugar: You can use light or dark brown sugar.
  • Cocoa Powder: Any cocoa powder works but dark cocoa powder is best for a rich, chocolate flavour.
  • Baking Powder and Soda: Be careful not to mix up the amounts and use fresh ingredients for best results (usually purchased within 3-6 months). You can test the freshness by adding a small amount to hot water. If it’s active, it will get fizzy right away.
  • Apple Cider Vinegar: This gives the cookies a little lift and fluffiness. White vinegar is fine to use too.
  • Vanilla Extract: Any vanilla extra works. I like a good quality pure vanilla for the best flavour.
  • Chocolate Chips: Any dairy-free chocolate chips work or you can use chopped dark chocolate.

How to Make (with Photos)

To get ready for baking, preheat the oven to 350 F, place a rack in the middle of the oven and line a baking sheet with parchment paper.

Mix the ground flax and water together in a small bowl and set aside for 5-10 minutes until it resembles a thick gel, much like an egg!

Beat the butter, sugar and brown sugar together using an electric mixer or stand mixer.

In a separate bowl, mix together the flour, cocoa powder, baking powder, baking soda and salt and mix well, making sure to break up and clumps of cocoa.

Add the vanilla, vinegar and flax egg to the butter-sugar mixture and mix for a good 2-3 minutes so the sugars start to dissolve.

Slowly start adding the dry ingredients into the wet, mixing as you go. Once the flour is fully incorporated, fold in the chocolate chips.

A collage showing how to make double chocolate cookie dough.

Once you’ve prepared the dough, use a cookie scoop or spoon to scoop out about 1.5 tablespoon scoops onto your prepared baking sheet.

There’s no need to shape the cookies before baking, they will spread in the oven. If you like, you can press a few extra chocolate chips into each cookie.

Bake the cookies for 10 minutes until the edges look firm and slightly brown but the centres still looks soft.

A chocolate cookie with chocolate chips on top on a white plastic spatula held over a tray of cookies.

Transfer the baked cookies to a cooling rack, letting them cool and firm up for 5-10 minutes before enjoying.

Overhead view of 9 double chocolate chip cookies on a cooling rack.

Frequently Asked Questions

Can I freeze the dough?

Yes. You can freeze the dough and bake another time. The dough should be stored a freezer-safe container or freezer bag for up to 3 months.

You can freeze it in a log or ball, or portion it into scoops and pull them as needed if you just want to make a few cookies at a time.

Can I make gluten-free chocolate cookies?

Yes. To make these cookies gluten-free, substitute gluten-free all-purpose baking flour for the all-purpose flour.

Overhead view of a double chocolate cookie with chocolate chips on top on a plate beside a cooling rack of more cookies.

Notes & Tips

  1. Measuring. It’s best to use a digital scale for accuracy when baking. Use a scale and follow the listed weights for success!
  2. Over mixing. Watch you don’t over mix the wet and dry ingredients together. Slowly mix just until all of the flour has been mixed in.
  3. Additions: Feel free to add up to 1/2 cup chopped nuts such as walnuts or pecans or do half nuts and half chocolate chips. Mini marshmallows would also be yummy!
  4. Adding Coffee: Try adding up to 1 tbsp instant coffee granules or 2 tsp espresso powder for an even more intense chocolate flavour.
A stack of 5 double chocolate cookies.

How to Store

  • Let cool completely before storing.
  • Store in an airtight container at room temperature for up to 3 days or in the fridge for up to 1 week.
  • You can freeze the cookie dough or the baked cookies in a freezer-safe container or freezer bag for up to 3 months.

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Overhead view of a double chocolate chip cookie on a metal cooling rack.

Vegan Chocolate Cookies

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  • Author: Deryn Macey
  • Prep Time: 8 mins
  • Cook Time: 10 mins
  • Total Time: 18 minutes
  • Yield: 24
  • Category: Dessert
  • Cuisine: American
  • Diet: Vegan
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Vegan double chocolate cookies that are crunchy around edge with a soft and chewy centre for a super yummy chocolate treat! Whip these up in just 20 minutes.


  • 1 tbsp flax meal (11 g)
  • 2 ½ tbsp water
  • ½ cup plant-based butter, at room temperature (113 g)
  • ⅓ cup sugar (66 g)
  • ½ cup brown sugar (100 g)
  • 1 cup all-purpose flour (140 g)
  • ¼ cup cocoa powder (25 g)
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp salt
  • 1 tsp apple cider vinegar
  • 1 tsp vanilla extract
  • 1 cup vegan chocolate chips (170 g)


  1. Preheat the oven to 350 degrees F with a rack in the middle.
  2. Add a piece of parchment paper to a cookie sheet. The recipe makes about 24 cookies, so you may need 2 large baking sheets or to bake the cookies in two batches.
  3. In a small bowl combine the flax meal and water and set aside for 5-10 minutes until it resembles a thick gel.
  4. In a mixing bowl, add the vegan butter, sugar, and brown sugar. Using an electric mixer or a stand mixer beat the vegan butter and sugars until well combined.
  5. In a separate bowl add the flour, cocoa powder, baking soda, baking powder, and salt. Using a whisk or spatula, stir to combine and then set aside.
  6. Add in the vanilla extract, apple cider vinegar, and flax meal mixture to the butter mixture. Mix until well combined. You want this to mix for 2-3 minutes so the sugars start to dissolve.
  7. Slowly spoon your dry ingredients into to the butter-sugar mixture, mixing to incorporate the flour into the wet ingredients between spoonfuls.
  8. Once the flour mixture has been fully incorporated, fold in the chocolate chips.
  9. Using a cookie scoop or a spoon, scoop out about 1 ½ tbsp of the cookie dough onto your prepared cookie sheet about 2-inches apart. If you like you can press a few extra chocolate chips into the top of each cookie.
  10. Bake your cookies for 10 minutes at 350 degrees F or until the edges appear to be set and the center of the cookies look soft.
  11. Cool cookies on a cooling rack for about 5 minutes and then enjoy!


Store your cookies in an air-tight container at room temperature for up to 3 days. You can freeze the baked cookies by storing them in a freezer safe container for up to 3 months.


  • Serving Size: 1 cookie
  • Calories: 121
  • Sodium: 100 mg
  • Fat: 6 g
  • Carbohydrates: 18 g
  • Fiber: 1 g
  • Protein: 2 g