Why You’ll Love This Recipe

These Fudgy Vegan Double Chocolate Chip Cookies are everything you want in a chocolate cookie—rich, chocolatey, and completely satisfying. The vegan-friendly ingredients provide all the flavor and texture of traditional cookies, with no compromise on taste. The cocoa powder and chocolate chips create a double dose of chocolatey goodness, while the use of plant-based ingredients ensures that these cookies are dairy-free and egg-free. Plus, they’re incredibly easy to make, making them the perfect treat for any occasion, from casual snacking to special vegan-friendly gatherings.

Ingredients

1 cup all-purpose flour
1/2 cup cocoa powder (unsweetened)
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup coconut oil, melted (or other plant-based oil)
1/2 cup brown sugar or coconut sugar
1/4 cup maple syrup or agave nectar
1 teaspoon vanilla extract
1/4 cup dairy-free milk (almond milk or oat milk work well)
1/2 cup vegan chocolate chips
1/4 cup chopped dark chocolate (optional, for extra fudginess)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium-sized bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt.
In a separate large bowl, mix together the melted coconut oil, brown sugar, maple syrup, and vanilla extract until well combined.
Slowly add the dry ingredients to the wet ingredients and stir until a dough forms. Add the dairy-free milk one tablespoon at a time if the dough is too thick.
Fold in the vegan chocolate chips and chopped dark chocolate (if using), ensuring the chocolate is evenly distributed throughout the dough.
Scoop about 1 tablespoon of dough and roll it into a ball. Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart.
Gently press the dough balls down with the back of a spoon or your fingers to flatten them slightly.
Bake for 10-12 minutes, or until the edges are set but the centers are still soft. The cookies will firm up as they cool.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy!

Servings and Timing

Servings: 12 cookies
Prep time: 10 minutes
Cook time: 10-12 minutes
Total time: 20-22 minutes

Variations

Spicy Version: Add a pinch of cinnamon or cayenne pepper to the dry ingredients for a warm, spicy kick.
Nutty Version: Fold in 1/4 cup of chopped walnuts, almonds, or pecans for extra crunch and flavor.
Peanut Butter: Swirl in a few tablespoons of peanut butter or almond butter to the dough for a peanut butter-chocolate flavor combination.
Gluten-Free Version: Use a gluten-free all-purpose flour blend in place of regular flour for a gluten-free version.

Storage/Reheating

Storage: Store these cookies in an airtight container at room temperature for up to 4-5 days. They’ll stay soft and fudgy for several days.
Freezing: These cookies freeze well! Store them in a freezer-safe bag or container for up to 2 months. To enjoy, thaw at room temperature or heat briefly in the microwave.
Reheating: Reheat the cookies in the microwave for 10-15 seconds to bring back their fudgy texture.

FAQs

1. Can I use a different type of sugar?

Yes, you can use coconut sugar, white sugar, or any other sweetener of your choice. Keep in mind that different sugars may slightly alter the flavor and texture of the cookies.

2. Can I use oil instead of coconut oil?

Yes, you can use any neutral oil, such as vegetable oil or canola oil, in place of coconut oil.

3. Can I make these cookies gluten-free?

Yes, simply use a gluten-free all-purpose flour blend. Make sure the flour blend contains xanthan gum to help with the texture.

4. Can I use regular chocolate chips instead of vegan ones?

If you’re not strictly vegan, you can use regular chocolate chips. However, to keep the recipe vegan, be sure to use dairy-free chocolate chips.

5. How do I make sure these cookies are extra fudgy?

The key to a fudgy cookie is underbaking slightly. Take them out when they’re still soft in the middle, and they’ll firm up as they cool.

6. Can I make these cookies oil-free?

Yes, you can substitute the coconut oil with unsweetened applesauce or a flax egg for an oil-free version. The texture may be slightly different but still delicious.

7. Can I make the dough ahead of time?

Yes, you can prepare the dough in advance and store it in the fridge for up to 2 days. When you’re ready to bake, scoop and bake as usual.

8. Can I add other add-ins like dried fruit or seeds?

Absolutely! You can add dried cranberries, raisins, chia seeds, or pumpkin seeds for added flavor and texture.

9. Can I make these cookies smaller or larger?

Yes, you can adjust the size of the cookies. If making smaller cookies, reduce the baking time by a couple of minutes. For larger cookies, bake for a few extra minutes.

10. Why did my cookies spread too much?

If your dough is too warm or the cookies are spaced too closely together, they may spread more than expected. Make sure to chill the dough slightly before baking and leave enough space between each cookie on the baking sheet.

Conclusion

Fudgy Vegan Double Chocolate Chip Cookies are the perfect treat for anyone with a sweet tooth, whether you’re vegan or not. With their rich, fudgy texture, double chocolate flavor, and easy-to-make ingredients, these cookies are sure to become a favorite in your baking rotation. They’re soft, gooey, and totally indulgent—without any dairy or eggs. Whether you’re enjoying them on your own or sharing with friends, these cookies are guaranteed to satisfy your chocolate cravings in the best way possible.

Fudgy Vegan Double Chocolate Chip Cookies

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Vegan Chocolate Pudding is a rich, creamy, and dairy-free dessert made with coconut milk and cocoa powder. This easy-to-make, gluten-free pudding delivers a silky texture and indulgent chocolate flavor without the guilt. Perfect for a quick dessert that fits plant-based diets and is customizable with your favorite toppings.

Author: Laura
Prep Time: 5min
Cook Time: 15min
Total Time: 1.5-2 hours
Yield: 4servings
Category: Dessert
Method: Stovetop
Cuisine: American
Diet: Vegan

Ingredients

1 can (14 oz) full-fat coconut milk

2 tablespoons cocoa powder (unsweetened)

1/4 cup maple syrup (or sweetener of your choice)

1 teaspoon vanilla extract

2 tablespoons cornstarch (or arrowroot powder)

Pinch of salt

2 tablespoons dairy-free chocolate chips (optional)

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Instructions

Combine Ingredients: In a medium saucepan, whisk together coconut milk, cocoa powder, maple syrup, vanilla, cornstarch, and salt until smooth.
Cook the Pudding: Place the saucepan over medium heat and bring to a simmer, whisking constantly. Cook for 5–7 minutes until the mixture thickens to your desired consistency.
Add Chocolate Chips (Optional): Stir in chocolate chips once thickened. Continue whisking until melted.
Cool the Pudding: Remove from heat and transfer the pudding into serving bowls. Cover with plastic wrap to prevent a skin from forming.
Chill: Refrigerate for 1-2 hours until set.
Serve: Top with whipped coconut cream, berries, or shaved chocolate before serving.

Notes

Swap maple syrup for agave or stevia for a different sweetness.
For added flavor, try cinnamon, espresso powder, or peanut butter.
A few drops of peppermint extract can turn this into a mint chocolate pudding.