Vegan Chocolate Cookies

Name: Vegan Chocolate Cookies
Prep time: 10 min
Cook time: 7 min
Total time: 17 min
Yield: 18 cookies
Ingredients: 1 tablespoon flaxseed meal + 3 tablespoons water; 1/2 cup + 1 tablespoon 1:1 gluten-free flour blend; 1/3 cup unsweetened cocoa powder; 1/2 teaspoon baking soda; 1/4 teaspoon baking powder; 1/2 teaspoon salt; 1/3 cup creamy cashew butter; 5 tablespoons unsalted vegan butter; 1/3 cup brown sugar; 1/3 cup granulated sugar; 2 teaspoons vanilla extract; 1/4 cup mini dairy-free chocolate chips; 1/4 cup dairy-free chocolate chunks

User Reviews

4.6

15 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
17 mins
Servings
18 cookies
Calories
100 kcal
Course
Baked Goods
Cuisine
American

Vegan Chocolate Cookies

Iris Warren

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These DOUBLE Chocolate Vegan Cookies are gluten-free friendly, made with plant based butter and your choice of nut or seed butter, plus loaded with chocolate chips and chunks. Crispy edges and soft centers.

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Ingredients

Servings

1 tablespoon flaxseed meal + 3 tablespoons water
1/2 cup + 1 tablespoon 1:1 gluten-free flour blend or whole wheat white
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1/3 cup creamy cashew butter
5 tablespoons unsalted vegan butter softened
1/3 cup brown sugar
1/3 cup granulated sugar
2 teaspoons vanilla extract
1/4 cup mini dairy-free chocolate chips
1/4 cup dairy-free chocolate chunks

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Instructions

Preheat oven to 350ºF. Line 2 large baking sheets with parchment paper; set aside.
Combine flaxseed meal with water and let sit until gel consistency, about 5 minutes.
In a medium bowl whisk together flour, cocoa powder, baking soda and salt; set aside.
In a large bowl using electric mixer, cream together cashew butter, vegan butter and sugar until light and creamy, about 1 minute. Add in flaxseed egg and vanilla, mixing on low speed until combined.
Add in bowl of dry ingredients, mixing on low until combined. Fold in chocolate chips. Dough should be somewhat moist and thick, but not too sticky. You should be able to form a ball with your hands.
Using medium cookie scoop (about 1.5 tablespoons) scoop dough into round shape. Roll cookie dough between hands until shaped, then place on baking sheet about 2" apart. Add chocolate chunks to top of cookie dough if desired. Gently flatten cookie with palm of hand so it's about 3/4" thick.
Bake cookies for 8-11 minutes, until edges are crisp but middles are soft – be careful not to over-bake as the cookies will set upon cooling. Let cookies rest on baking sheet for 2 minutes before transferring to wire rack.

Notes

Store cookies in airtight container at room temperature, enjoy within 5-7 days.
Recipe originally published in 2018, updated and modified for more consistent results, November 2021.

Nutrition Information

Show Details

Serving 1cookie Calories 100kcal (5%) Carbohydrates 15g (5%) Protein 2g (4%) Fat 4g (6%) Saturated Fat 1g (5%) Polyunsaturated Fat 2g Sodium 118mg (5%) Fiber 2g (8%) Sugar 10g (20%)