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Double Chocolate Cookies

Nicole Kearsley
These mouth watering vegan chocolate chip cookies are everything you could ever want in a chocolate chip cookie recipe – soft, chewy,with just enough "crunch" to be satisfying as you bite into them. Delicious!
Prep Time 4 mins
Cook Time 11 mins
Total Time 15 mins
Servings 15 Cookies


  • 1 tablespoon Ground Flaxseed
  • 6 tablespoon Water
  • 1 cup Flour
  • 1/3 cup Cocoa Powder Unsweetened
  • 1/2 teaspoon Baking Soda
  • 1/4 teaspoon Fine Sea Salt
  • 3/4 cup Brown Sugar
  • 1/2 cup Melted Coconut Oil Or extra-virgin olive oil
  • 2 teaspoon Vanilla Extract
  • 3/4 cup Vegan Chocolate Chips


  • Mix flaxseeds with 6 tablespoon of water and set aside for 10 minutes then pour the excess water.
  • In a medium bowl, add the flour, cocoa powder, baking soda, and salt. Whisk to combine.
  • In a large bowl, combine the coconut oil, brown sugar, flaxseeds mix and vanilla extract. Whisk until the sugar has incorporated into the oil and the mixture is smooth. About 1 to 2 minutes.
  • Slowly add the flour mixture to the sugar mixture, then stir until combined and no more flour is visible (don’t overdo it). Then, stir in chocolate chips.
  • Line 2 baking sheets with parchment paper for easy cleanup. Roll into small balls and flatten slightly.
  • Optional step. Freeze the cookies on their pans for 30 minutes, or chill them for up to 24 hours in the refrigerator.
  • When you’re ready to bake, preheat the oven to 350°F (180°C). Bake until the edges are just starting to turn golden, about 10 to 12 minutes. Place the baking sheet on a cooling rack.


MAKE IT GLUTEN-FREE: Simply use your favorite gluten-free baking soda and flour.
MAKE IT DAIRY FREE/VEGAN: Simply use dairy-free/vegan chocolate chips.
*ON VEGAN CHOCOLATE CHIPS: You can use chocolate chunks (regular slabs of vegan chocolate chopped into chunks) instead of chocolate chips. It works just as well.
**BEFORE BAKING: These cookies benefit from a brief 30-minute chill before baking. But if you absolutely cannot wait (I mean, like you just can’t), march bravely onward toward baking. I just find they’re easier to work with (and bake better) when chilled.
***COCONUT OIL: You can taste the coconut or olive oil flavor lightly in these cookies. Use whichever one you prefer. For completely neutral-flavored cookies, use a neutral-flavored oil such as avocado oil or safflower oil.