Double Chocolate Cookies

Double Chocolate Cookies

How to make the ultimate super easy vegan double chocolate cookies. Crunchy around the edges with soft centres and delicious all over.

This recipe is adapted from my chocolate chip cookie recipe and you wouldn’t know they are vegan unless someone told you, they’re basically everything a chocolate chip cookie should be and more.

If you decide to give this recipe a try, let me know! Leave a comment below and rate it – it’s really helpful to me and the other readers. And don’t forget to take a picture and tag it #thegourmetlarder on Instagram! I love seeing what you come up with 🙂

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    For these awesome vegan double chocolate cookies all you need are these ingredients:

    • Coconut oil or any other flavourless oil
    • Brown sugar
    • Granulated white sugar
    • Vanilla paste, sugar or extract
    • Plain flour (BL55)
    • Dutch cocoa powder
    • Baking soda
    • Baking powder
    • Non-dairy milk (almond, oat, rice, soy milk or alternatively water)
    • Dark chocolate chips or chunks

    I highly recommend adding a good pinch of salt to your biscuit doughs. It would seem counter productive, but it’s not. Salt, helps balance out the sweetness and richness. It also elevates the other ingredients, bring out the best characteristics of any recipe. In a seemingly absurd or self-contradictory way, salt intensifies the mouths ability to taste sweetness. It is the sodium that sends signals to move glucose into the sweet taste receptor cells, thus triggering the cells to register sweetness. The result is that salt not only alerts our ‘salt sensitivity’, but also triggers our ‘sweet sensitive’ taste buds.


    I really like these cookies made with nuts also, simply add 100 g of coarsely chopped pecans, pistachios, almonds, walnuts or even pumpkin seeds.

    If you want to try something different, try pushing a few smarties or M&M’s into the top of the cookies before baking.

    I love the chopped dark chocolate in these cookies but feel free to simply swap it for milk or white chocolate. You can also use chocolate chips.


    When it comes to baking, I highly recommend using metric measurements and a digital scale, rather than cup measurements. You will find it much easier, less messy and you will get far better, consistent results weighing your ingredients. 🙂


    Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data.

    I strive to keep the information as accurate as possible but make no warranties regarding its accuracy.

    I encourage you to make your own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.

    Vegan double chocolate Cookies


    These cookies are best served on the day of baking, warm and crispy from the oven. Store them in an airtight container for up to a week, they will soften as time goes by.

    Freezing: I recommend shaping the dough into balls or disks and freezing them. Remove from the freezer and place them on a lined baking tray to defrost for 30 minutes. This way you will have perfect cookies at a moment’s notice!

    Alternatively, they can be frozen once baked for up to 1 month.

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    Double chocolate Cookies

    Double Chocolate Cookies (Vegan)

    Preparation:15 minutes
    Baking:12 minutes
    Total:27 minutes
    Servings: 10 cookies
    How to make the ultimate super easy vegan double chocolate cookies. Crunchy around the edges with soft centres and delicious all over.


    • 100 g neutral-tasting oil (coconut, vegetable or sunflower oil)
    • 100 g soft brown sugar
    • 50 g caster or granulated white sugar
    • 3 tbsp non-dairy milk (almond, oat, rice or soy milk) (or water)
    • 1 tsp pure vanilla extract or 1/2 tsp of vanilla paste
    • 160 g plain or all-purpose flour
    • 30 g dutch cocoa powder
    • ½ tsp bicarbonate of soda or baking soda
    • ½ tsp baking powder
    • 1 pinch fine sea salt
    • 100 g dark chocolate (minimum 65-70%) (chips or chunks)


    • Cookie dough: In a medium bowl, whisk together the coconut oil, brown sugar and caster sugar together until light and fluffy.
    • Add the non-dairy milk and vanilla and mix together.
    • Sift the flour, cocoa, salt, baking soda and baking powder into the bowl.
    • When fully combined, stir in the coarsely chopped chocolate or chips.
    • Shaping: There are one of two methods you can use for forming your cookies:
      Method 1. Use a 2 tbsp ice cream scoop to create balls out of the mixture and place them on a parchment or silicone-lined baking tray.
      Method 2. Roll the dough out into a log shape about 4 cm (2 inches) wide. If you want bigger cookies roll it to about 5-6 cm in diameter. Wrap it in clingfilm or plastic wrap.
    • Resting: This stage is optional. Place them in the refrigerator for a couple of hours or overnight. This helps to allow the dough to rest, firm up and mature the flavours.
      Freezing the dough: At this stage, the dough can also be frozen for baking another day.
    • Preheat the oven to 180°C fan / 400°F / Gas 6.
    • Method 2: For shaping, simply slice the log in 1 cm slices and place on a parchment or silicone-lined baking tray.
    • Baking: Bake for 12-14 minutes. Remove from the oven and let them rest on the baking tray for 5 minutes before transferring to a wire rack to cool.
    • If you are baking cookie dough that has been frozen, allow the dough to thaw for about 30 minutes at room temperature before slicing and baking as above.
    KEYWORDS biscuits and cookies, dairy free, egg free, nut free, soy free, vegan

    double chocolate cookies


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