These Vegan Chocolate Cookies with soft center and crunchy sides are all chocolate lover’s dream. It’s made in one bowl and are oil free and freezer friendly.
I am always craving for chocolate and it’s never sufficient for me. So, I made my perfect vegan chocolate muffins and the most delicious vegan chocolate mousse.
However, I wanted more chocolate and so did my girls. Hence, I baked these double chocolate vegan cookies. For a quick treat, I often make cookies in air fryer and vegan ragi cookies too.
We licked the leftover batter by scraping every last bit and finished up the entire batch of the cookies in just one sitting.
I know we are amazing but we are crazy bunch of girls and my 4-year-old and 10-year-old totally supports me in this craziness.
I assure you that once you bake this vegan chocolate cookies recipe, you will never look anywhere else and these will be your favorite too.
Ingredients for healthy vegan chocolate cookies
Oat flour
Unsweetened cocoa powder
Baking powder
Salt
Chia seeds
Maple syrup
Vanilla extract
Chocolate chips
I used only 8 ingredients to make these ultimate double chocolate cookies to satisfy all your chocolate cravings.
Ingredients notes:
Oat flour – you may use store bought or grind your own. Gluten free oat flour also works great in this recipe if desired.
Cocoa powder – I like to keep my recipes simple so I use unsweetened dark cocoa powder. You may use Dutch cocoa powder if you have it handy.
Chia seeds – I like to use chia seeds because of its health benefits and also because these are great egg substitute for cookies.
Chocolate chips – I like to use dairy free semi sweetened mini chocolate chips for my recipes. It brings out the best taste of my dessert recipes making these the best vegan chocolate cookies ever.
For detailed measurement of ingredients, please scroll down to the printable recipe card at the bottom of this post.
How to make Vegan Chocolate Cookies
Firstly, in a bowl, I mixed together oat flour, cocoa powder, baking powder and salt. I mixed it well so that all the dry ingredients blend well together. Hence, this step may take about 2-3 minutes and don’t rush through this step.
Secondly, I whipped in melted chocolate, soaked chia seeds, maple syrup and vanilla extract to the flour mixture. Then, I formed a thick batter.
Next, I folded in chocolate chips to the batter and mixed it again.
Thereafter, with the help of a medium sized cookie scoop, I placed 10 round batter on the prepared cookie sheet.
Then, I flattened them from the center with the help of a stainless-steel spoon and shaped it round from the edges. Next, I garnished each of them with extra chocolate chips.
Afterwards, I placed the sheet in the middle rack of the preheated oven at 350-degree Fahrenheit and baked it for 25 minutes.
Once done, I took it out and let them cool completely.
How to store:
At room temperature – you may keep them at room temperature in a container for about 1 day. Enjoy as is or slightly warm it in the toaster oven for 1-2 minutes.
Refrigerator – once cooled at room temperature, place them in an air tight container and refrigerate for about 1 week. Warm it in the microwave if enjoying immediately or in toaster oven for 3 minutes and let them cool down before consuming.
Freeze – once cooled at room temperature, place them in a Ziploc bag and freeze for 3 months. You may re-bake them at 350-degree Fahrenheit for 7-8 minutes or oven toast them for 4-5 minutes. Let them cool down before consuming.
Expert tips:
- Make sure to melt the chocolate chips only when ready to whip the wet ingredients into the flour mixture. This way the melted chocolate does not harden.
- After folding the chocolate chips just fold the batter three times and do not overdo it.
- To shape the cookies, it is important to use stainless steel spoons and press each cookie from the back of the spoon. Do not flatten them too much, just a gentle press will do the job. If using measuring plastic cup then grease its back and wipe it with a kitchen tissue and then press the cookies from the center.
Yes! but bake them in one batch in the middle rack for the best results. So, you may make 2 separate batches of the batter and bake one sheet at a time.
I use Enjoy Life mini chocolate chips for all my dessert recipes.
I have used oat flour instead of regular processed flour. I used chia seeds to add fiber and protein. These cookies are absolutely oil free and butter free and I used vegan chocolate chips. Hence, these are healthier vegan cookies comparatively.
Yes! absolutely nut free and kid friendly.
More vegan cookie recipes
Banana Bread Cookies
Vegan Red Velvet Cookies
Vegan Molasses Cookies
Oatmeal Chocolate Chip Cookies
Zucchini Chocolate Chip Cookies
Snowball Cookies
Easy Ginger Cookies
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I hope you enjoy this recipe as much as we did. I am very excited to hear back from you.
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In addition, you may checkout my cookbook for everyday comfort vegan recipes.
Vegan Chocolate Cookies
Ingredients
- 3/4 cup oat flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tbsp chia seeds (soaked in 1/2 cup warm water)
- 1/4 cup + 2 tbsp dairy free mini chocolate chips
- 1/2 cup maple syrup
- 1 tsp vanilla extract
Instructions
- Preheat oven at 350-degree Fahrenheit and prepare a large cookie sheet with parchment paper.
- In a large mixing bowl combine oat flour, cocoa powder, baking powder and salt. Mix it well with a spoon until all the ingredients are well blended. (May take 2-3 minutes so do not rush through this step).
- Combine ¼ cup chocolate chips in a microwavable bowl and melt it. (May take 1 – 1.30 minutes). Make sure to pause and stir at every 30 seconds so as to avoid over cooking.
- Now, in the oat flour mixture, whip in melted chocolate, soaked chia seeds, maple syrup, vanilla extract. Mix and form a thick batter.
- Fold in 2 tbsp chocolate chips to the batter. Do not over mix.
- With the help of a medium sized cookie scoop, place 10 round cookies on the prepared cookie sheet. Roughly shape them with the back of a stainless-steel spoon by flattening each of the cookies lightly from the center and shaping as round as possible. Or else, you may grease the back of a small measuring cup with cooking spray and wipe it with a tissue then shape the cookies by pressing from the center. Roughly make the edges as round as well.
- If desired top each of the cookies with extra 1-2 tbsp chocolate chips. Place the cookie sheet in the middle rack of the preheated oven and bake for 25 minutes. Once done, turn off the oven. Take out the cookie sheet and place it on a flat counter to cool down for 2-3 minutes without disturbing.
- Then shift the cookies from the cookie sheet to the cooling rack and let them cool down. Enjoy!
Notes
- At room temperature – you may keep them at room temperature in a container for about 1 day. Enjoy as is or slightly warm it in the toaster oven for 1-2 minutes.
- Refrigerator – once cooled at room temperature, place them in an air tight container and refrigerate for about 1 week. Warm it in the microwave if enjoying immediately or in toaster oven for 3 minutes and let them cool down before consuming.
- Freeze – once cooled down at room temperature, place them in a Ziploc bag and freeze for 3 months. You may re-bake them at 350-degree Fahrenheit for 7-8 minutes or oven toast them for 4-5 minutes. Let them cool down before consuming.
- When scooping the batter in the cookie scoop do not pack the scoop with the batter. Make sure to lightly scoop the batter and should be even with the cookie scoop.
- While shaping the cookies do not flatten too much but just enough so its cooked all through inside. Try to shape it round from the sides while flattening them.
- The calories in nutritional information will change to 153 Kcal if you garnish the cookies with extra chocolate chips.
Nutrition
Louise says
I just need clarification on the recipe.
Was I meant to include the water that the chia were soaked in? My batter is like pancake batter?
Gunjan says
Hi Louise! chia seeds need to be soaked in the warm water until its thick and jelly like consistency. Then, the soaked chia seeds along with its liquid is supposed to be stirred in the batter. If your other measurements were accurate as per the explained recipe then your batter should be thick and not runny. It will be lighter than a dough but thicker than any other batter. It should be almost like a brownie batter. Hope this helps.
Kathleen says
These cookies are a chocolate lovers dream. Crunchy on the outside and soft on the inside. Can’t wait to indulge in them.
Gunjan says
Thank you Kathleen!
Shadi says
This was amazing and such a treat! Thank you! Everyone in my family loved it.
Gunjan says
Thank you Shadi! so glad you all liked these cookies.
Tara says
I love how you made these cookies vegan! That texture looks absolutely fantastic with such wonderful flavors.
Gunjan says
Thank you Tara!
Katherine says
I love these chocolaty chewy cookies! So good, and vegan!
Gunjan says
Thank you Katherine!
Tayler says
My vegan friend has a birthday coming up and I’ve been struggling with what to make her. These cookies look perfect and I can’t wait to give them a try!
Gunjan says
So excited for you to bake them 🙂