Vegan Double Chocolate Chip Cookies

Vegan Double Chocolate Chip Cookies recipe features a soft and chewy cookie. There's a chocolate explosion in every bite and the cookies are simple to make and easier to eat.

Something is coming over me and I think it is a case of  'the cookie craving'. I am starting to wonder when the obsession will start to mellow out.

No kidding! I have actually made seven different cookie recipes over the last week.

Many have been given away and many are frozen but I will be sure to share all of the recipes with you. First, you have to try this simple to make and easier to eat chocolate cookie recipe.

Check out the ingredients for these Vegan Double Chocolate Chip Cookies!

🥘 Ingredients

• Whole wheat flour - adds fiber and nutrients to the main base of these cookies.
• Unsweetened cocoa powder - turns into deep rich chocolate.
• Baking soda - is a leavening agent.
• Cream of tartar - is acidic and adds an underlying tang to all the chocolate.
• Ground Cinnamon - adds exactly the earthy spice that is needed.
• Salt - is the perfect understated seasoning.
• Dairy-free butter - adds the buttery creaminess needed for the dough.
• Organic granulated sugar - is the main sweetener for these cookies.
• Egg substitutes - I used a chia seed egg
• Vanilla extract - adds so much flavor to the mix.
• Chocolate chips - add a mild crunch and more sweetened chocolate flavor.

Do you get into phases of cooking where you make the same genre of food over and over and almost back to back? I do that a lot.

My sister is stuck in a cupcake blitz right now and I can feel some slow cooking sneaking up on me but this month it was cookies, cookies and more cookies.

Maybe because they are relatively easy and fast and, need I say, delicious.

Any flavor, with any combination. Soft and chewy chocolate on chocolate is the recipe for today and I hope you can carve some time out of your life to make these wonderful little treats.

💭 Is chocolate vegan

• Chocolate is vegan to start with and then some of it changes when sugar and milk are added.
• Luckily there are more and more varieties out there that vegans can enjoy.
• Speaking of Enjoy, I believe they were the first company to go mainstream and bring semi-sweet chocolate chips to vegans. No milk included but just as tasty.
• Dark chocolates are vegan and many many percentages of chocolate bars are vegan.
• Most of the varieties laying side by side in the typical grocery store are NOT vegan.
• It all comes down to the mantra, read the label.

🔪 Instructions

• In a large bowl, add the vegan butter and sugar.
• Beat with a hand mixer until it is light and fluffy. About 5 minutes.

• Add the egg substitute and vanilla. Mix well.
• Add the dry mixture to the wet mix until just blended.

• Fold in the chocolate chips.
• Chill the dough for about 30 minutes so you can roll them into balls more easily.
• Take the dough out of the refrigerator and make about 48 balls.
• Lightly grease a baking sheet (I used coconut oil).

• Space the cookie balls on a greased baking sheet about 2" apart.
• Bake at 350° for 12 to 14 minutes.
• Let set on the baking sheet for about 3-5 minutes and then remove to a cooling rack.

📖 Fab chocolate cookies

• Chocolate Island Hawaiian Cookies are full of texture and taste.
• I think you can imagine how good Irish Cream Chocolate Cookies are.
• I'm in the middle of revamping the photos for these Chunky Triple Chocolate Cookies and boy, are they good!

You know that flavor that is deep rich chocolate? It's so hard to explain but I think you know what I mean. That is what these cookies taste like.

In no time you'll have some bakery-worthy cookies for everyone to enjoy.

💭 Can you freeze cookies

Easily.

IF FREEZING:

After the cookies have cooled you may freeze them in any of the methods shown in my article Preparing Food for the Freezer.

They defrost quickly so it really doesn't take any planning. Just take them out of the freezer and they will be ready to eat in about 1/2 hour.

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If you take a photo of your double chocolate chip cookie recipe I would love to see it. Follow me over on Instagram and tag me on your photo @vegan_in_the_freezer.

Your opinion means a lot to me and if you'd like to leave a comment and possibly a star rating I'd love to hear your thoughts.

📋 Recipe

Chewy Chocolaty Cookies

Ginny McMeans

Chewy Chocolaty Cookies is a chocolate explosion in every bite. Simple to make and easier to eat.

5 from 4 votes

Print Recipe

Prep Time 16 mins

Cook Time 14 mins

Total Time 30 mins

Course Dessert

Cuisine Cookies

Servings 48 Cookies

Calories 87 kcal

Ingredients

  

1x2x3x

• 1 1/2 cups whole wheat flour
• 1/2 cup cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 3/4 cup vegan butter
• 1 1/2 cup organic granulated sugar
• 2 egg substitutes (instructions below), I use a chia seed egg = 1 egg equals 1 tablespoon chia flour and 3 Tbsp. water so double that for 2 eggs
• 1 teaspoon vanilla extract
• 1 cup chocolate chips

Instructions

 

• Mix the chia eggs and set aside. - A chia egg is actually made with chia seed meal/flour not the bare seed. The way you make meal/flour is by grinding the chia seed in a processor such as one for your coffee beans or a spice grinder. I use mine to strictly grind seeds so that I do not mix flavors. Grind until it is a fine meal. I do about 4 ounces at a time and keep it in a little freezer safe canning jar - in the freezer. When I need a tablespoon or so it is all ready to go.
• In a bowl add the flour, cocoa powder, baking soda, cinnamon, cream of tartar and salt. Mix together.
• In a large bowl, add the vegan butter and sugar.
• Beat with a hand mixer until it is light and fluffy. About 5-10 minutes.
• Add the chia egg and vanilla. Mix well.
• Add the dry mixture to the wet mix until just blended.
• Fold in the chocolate chips.
• Chill the dough for about 30 minutes so you can roll them into balls more easily.
• Take the dough out of the refrigerator and make about 48 balls.
• Lightly grease a baking sheet (I use coconut oil).
• Space the cookie balls on a greased baking sheet about 2" apart.
• Bake at 350° for 12 to 14 minutes.
• Let set on the baking sheet for about 3-5 minutes and then remove to a cooling rack.

Nutrition

Serving: 1CookieCalories: 87kcalCarbohydrates: 13gProtein: 1gFat: 3gSaturated Fat: 1gSodium: 73mgPotassium: 47mgFiber: 1gSugar: 8gVitamin A: 145IUCalcium: 8mgIron: 0.4mg

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