If you’re craving the ultimate rich, soft, and indulgent vegan chocolate cookies, look no further! These double chocolate cookies are the best you’ll ever try, with a decadent, brownie-like gooeyness.
They’re quick and easy to make, dairy-free, egg-free, and can even be made gluten-free. You’re going to absolutely love them!
If you’re on the hunt for the ultimate vegan chocolate cookies, look no further! These double chocolate cookies are incredibly rich, soft, and chocolaty, with a gooey brownie-like texture that will leave you craving more.
Quick and easy to make, they’re dairy-free, egg-free, and even have a gluten-free option. These cookies are sure to become your new favorite indulgence!
Let’s dive in and get started on making your own batch of these easy vegan double chocolate chip cookies—also known as vegan brownie cookies, vegan brookies, or vegan chocolate brownie cookies! Whatever you choose to call them, one thing’s for sure: you’re in for a delicious treat!
Ingredients You’ll Need :
Ingredient and Substitution Notes :
Flour – You have two flour options for this recipe: oat flour for vegan gluten-free chocolate cookies, and all-purpose white flour if you’re just making them vegan. The measurements for each type are different, so be sure to adjust accordingly.
I haven’t tested this recipe with any other flour types, so I recommend sticking to one of these for the best results. If you’re making your own oat flour, make sure to sift it before measuring or weighing it. Homemade oat flour can have larger pieces, and you want it to be as fine as possible for this recipe.
Coconut Oil – I’ve also tested this recipe with melted vegan butter, and the results were just as delicious. Feel free to use your favorite vegan butter if you prefer. If you use unrefined coconut oil, your cookies will have a slight coconut flavor, so if that’s not to your liking, opt for refined coconut oil instead.
How to Make Them :
Follow these easy steps and before you know it, you’ll have a batch of the most irresistible vegan double chocolate cookies you’ve ever tasted!
1. Start by mixing all the dry ingredients together.
2. Mix all the wet ingredients together in a large bowl. Add the flour mixture to the wet mixture and mix until combined.
3. Add the chocolate chips and stir them in until they have all been incorporated into the cookie dough.
4. Using a medium cookie scoop (or a tablespoon) scoop the dough and place each cookie dough ball onto your cookie sheet.
5. Bake! Once the bake time is up, remove them from the oven.
6. Allow the cookies to rest on the cookie sheet for a few minutes before transferring them to a cooling rack.
You’ll notice that these cookie dough balls don’t spread too much as they bake, they keep almost the same dome shape they went into the oven with.
What’s the Texture Like?
When they cool off, they’ll still be soft, not gooey any longer like when they were warm, the inside will be more fluffy.
You may also wonder what the difference in taste and texture is between the version made with oat flour and all-purpose flour.
The oat version has a little bit of an oat flavour which is great, and I would say that the texture of the all-purpose flour is a little fluffier and softer than the oat version. You won’t go wrong either way!
If this sounds like the kind of cookie you’d like to bite into, then get your ingredients out and start baking!
