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These Vegan Double Chocolate Chunk Cookies are perfect for anyone who loves rich, decadent desserts but wants to keep it plant-based. They’re a combination of a chewy cookie and molten chocolate center, making them perfect for chocolate lovers. This recipe is easy to follow, uses simple ingredients, and produces bakery-worthy cookies with minimal effort. Plus, they’re dairy-free, egg-free, and made with vegan-friendly dark chocolate, so you can indulge without compromise.
Ingredients:
1 1/4 cups (150g) all-purpose flour
1/2 cup (50g) cocoa powder (unsweetened)
1/2 tsp baking soda
1/4 tsp salt
1/2 cup (120ml) melted coconut oil (or any neutral oil)
3/4 cup (150g) coconut or brown sugar
1/4 cup (60ml) unsweetened almond milk (or any plant-based milk)
1 tsp vanilla extract
1 cup (175g) vegan dark chocolate chunks or chips
Instructions:
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
In a separate bowl, mix the melted coconut oil and sugar until combined. Add the almond milk and vanilla extract and whisk until smooth.
Slowly fold the dry ingredients into the wet ingredients. Stir until just combined.
Gently fold in the vegan dark chocolate chunks or chips.
Using a cookie scoop or tablespoon, drop spoonfuls of dough onto the prepared baking sheet. Flatten them slightly.
Bake for 10-12 minutes, or until the edges are set but the centers are still soft.
Let the cookies cool for 5-10 minutes on the baking sheet before transferring them to a wire rack to cool completely.
Nutrition Information (per cookie, assuming recipe makes 12 cookies):
Calories: 220
Total Fat: 13g
Saturated Fat: 9g
Carbohydrates: 26g
Fiber: 3g
Sugars: 15g
Protein: 2g
Sodium: 70mg
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