These decadent vegan chocolate cookies are studded with crunchy pecans and rich chocolate chips! They're easy to make and perfect for dunking in a big glass of almond milk.
Chocolate desserts are the best desserts, in my humble opinion. I just can't get enough of treats like vegan chocolate cake, vegan chocolate pie, and vegan chocolate pudding.
One thing that's been lacking in my life is a good vegan chocolate cookie. Yes, I've got cookies with chocolate, like my vegan chocolate chip cookies and vegan chocolate dipped macaroons. But what I really get to craving sometimes is a cookie that's pure chocolate. You know? One where chocolate is the star of the show and not just an accent flavor!
These vegan chocolate cookies are exactly what I've been seeking! The cookies themselves are made with rich cocoa and have a soft, chewy texture, kind of like brownies. But I didn't stop there! They're also studded with decadent chocolate chips. So chocolaty! And since nuts go so well with chocolate, I've included some optional pecans in the recipe.
These cookies are intensely flavor, rich, delicious, and perfect for chocolate lovers.
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Ingredients You'll Need
- Water.
- Ground flaxseeds. These will be mixed with the water to create a flax egg, which is one of my favorite vegan egg substitutes.
- Vegan butter. Most grocery stores sell vegan butter in the refrigerated section, right near the regular butter.
- Sugar. Use organic sugar to keep the recipe vegan. Non-organic sugar is often processed using animal bone char.
- Brown sugar. This also needs to be organic.
- Vanilla extract.
- Cocoa powder.
- All-purpose flour. I've only tested the recipe with plain old white flour, so no promises if you substitute another variety.
- Baking soda.
- Cinnamon. This is optional, but adds a wonderful flavor to the cookies.
- Salt.
- Vegan chocolate chips. Enjoy Life brand makes a variety of vegan chocolate chips and chocolate chunks. I used their dark chocolate morsels, but any type will do!
- Pecan pieces. Fee free to leave these out or substitute another type of nut, such as walnuts, if you prefer.
How They're Made
Below is a detailed photo tutorial on how to make this dish. Scroll all the way down if you'd like to skip right to the recipe!
Start by making your flax egg. Stir the water and ground flaxseeds together in a small bowl or container, then let the mixture sit for a few minutes. The seeds will suck up water and form a gel like substance.
In a large mixing bowl, place the vegan butter (brought to room temperature, please!), both sugars, vanilla, and the flax egg. Use an electric mixer to beat the mixture until it becomes creamy, which should take about a minute.
Begin adding cocoa powder. Use the mixer on low speed and just beat in a bit at a time, in order to avoid having it fly everywhere!
Now start adding the flour, again beating in just a bit at a time and using the mixer on low speed. The dough will start to get thick.
Before beating in that last bit of flour, sprinkle the remaining dry ingredients on top: baking soda, cinnamon, and salt.
Stir in the chocolate chips and pecans by hand. Cover the bowl with plastic and chill the dough for one hour.
Tip: You can chill the dough for longer than an hour if you'd like — up to three days! But you'll need to take it out of the fridge and let it sit for a bit, to soften up.
Once the dough has fully chilled, scoop it into balls (about 1 ½ tablespoons each) and drop them on parchment paper-lined baking sheets. Pop them in the oven to bake!
Be sure to place the cookie sheets on wire racks and let the cookies cool for a few minutes once they come out of the oven.
Your vegan chocolate cookies are ready to enjoy. Grab a glass of almond milk and get dunking!
Shelf-Life & Storage
Vegan double chocolate cookies will keep in an airtight container at room temperature for about two weeks, or in the freezer for about three months.
More Vegan Cookie Recipes
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📖 Recipe
Vegan Double Chocolate Cookies
Ingredients
- â…“ cup water
- 2 tablespoons ground flaxseeds
- 1 cup vegan butter, at room temperature
- ¾ cup organic granulated sugar
- ¾ cup organic brown sugar
- 2 teaspoons vanilla extract
- 1 ¼ cups unsweetened cocoa powder
- 1 ¾ cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon, optional
- ½ teaspoon salt
- 9 ounces vegan chocolate chips
- 1 cup pecan pieces, optional
Instructions
- Stir the water and ground flaxseeds together in a small container. Set the mixture aside and let it sit for about least five minutes, to gel.
- Place the butter, sugar, brown sugar, vanilla, and flax mixture into a large mixing bowl. Use an electric mixer at high-speed to cream the ingredients, until the mixture is creamy and a bit fluffy, about 1 minute.
- Using the mixer at low speed, carefully beat the cocoa powder into the butter mixture, adding it in about three increments, beating each one in completely before adding the next.
- Still using the mixer at low speed, begin beating the flour into the butter mixture, again adding about a third at a time. After adding the last increment but before beating it in, sprinkle the baking soda, cinnamon, and salt on top. Beat the mixture until it's uniform.
- Stir in the chocolate chips and pecans.
- Cover the bowl and chill the dough for one hour (Note 1).
- Preheat the oven to 350°F and line a couple of baking sheets with parchment paper.
- Drop the dough in rounded balls on the parchment paper-lined baking sheets, using about 1 ½ tablespoons of dough per cookie. Space the dough balls about 2 inches apart.
- Bake the cookies for 10 to 12 minutes, until they've spread out and puffed up slightly.
- Place the cookie sheets on cooling racks when you remove them from the oven. Let the cookies cool for about 10 minutes, until set, before removing them from the baking sheets and transferring them directly to the racks to finish cooking. The cookies will fall slightly as they cool.
Notes
- You can chill the dough for up to three days, but you'll need to remove the bowl from the fridge for 10 to 30 minutes if it's been chilling longer than an hour. The dough should be slightly firmer than it was going into the fridge, but not rock solid.
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These cookies turned out amazing! I made them twice as big (by accident) but they still turned out perfect - just needed about 4 extra minutes. I sprinkled some pink Himalayan sea salt on top as well. These will be on heavy rotation in our house!
These turned out great and are so yummy!! I've never had a miss with any of your recipes. Thank you for such a great variety. I love them all.
FYI - In the print version of this recipe, it does not say when to add the chips and pecans. I mean, I figured it out but just wanted you to know.
Yay! I'm so glad you enjoyed them! Thank you for catching the issue with the chips and pecans. I just updated the recipe to fix it!
What can I use instead of yogurt?
The yogurt acts as an egg replacer in this recipe. I haven't tested the recipe with anything other than yogurt, so I can't say for sure what will work, but some of the options mentioned in this post might work: https://www.connoisseurusveg.com/vegan-baking-egg-substitutes-guide-cheat-sheet/ I'm thinking pumpkin or flax eggs might be good ones to try!
I have cacao powder can I use that in this recipe
I don't see why not!