VEGAN Double Chocolate Chip Cookies
These vegan double chocolate chip cookies are gooey, soft and so delicious. There is one secret ingredient that takes them to a whole different level (to the point when I have to hide them from myself because I could eat them all day. They are easy to make - very beginner friendly, dairy free (of course!) so let’s make them together!
I think cookies are one of the favourite things to bake at home. They are easy, delicious and the best thing to share, so no wonder. These cookies are very similar to my previous chocolate chip cookies but much more chocolatey so perfect if you are a chocolate lover (who isn’t? I don’t know anyone, haha).
What ingredients do you need?
SPELT FLOUR - I decided to use wholemeal spelt flour because it has slightly different taste (a bit more interesting) than all purpose flour. It is also not as processed so better for you, yay! (That said there is no shame in using all purpose flour).
RAPESEED OIL - this one is my go to oil in baking because it is low in saturated fats and high in omega 3. But you can use any vegetable oil that is quite mild in flavour.
HAZELNUT BUTTER - it complements chocolate sooo well! So if you have hazelnut butter at home, definitely use it - but I know that not everyone will so you can swap it for peanut butter. Or almond. Or cashew! Or any nut butter really.
FLAX SEEDS - substitute eggs in vegan baking. When mixed with water, they get similar to chia seeds so they behave similarly to eggs. You need to use ground flax seeds (either buy them already ground or ground them in a coffee grinder or a food processor)
WHITE CHOCOLATE - I buy vegan white chocolate in Waitrose or in special vegan shops. You could also use half white chocolate, half dark chocolate and have triple choc cookies!
How to make the best double chocolate chip cookies?
Mix ground flax seeds with 6 tbsp of water.
Sift flour, baking powder, baking soda and cocoa into a large bowl.
Add salt and combine well.
In another bowl mix sugar, oil, hazelnut butter, vanilla extract and flax seeds.
Mix all well.
Add dry ingredients into the wet ones.
Add chocolate and fold in dry ingredients and refrigerate for 60 mins.
Make 14 balls (each around 50g so they all are similar in size) and bake in preheated oven 190C/170C (fan) for 13-15mins.
MY TOP TIPS ON HOW TO MAKE THE BEST VEGAN COOKIES
Is it okay that the cookie batter is quite loose?
Yes, it is, this batter is supposed to be quite runny. When you are making them, you might thing that they will spread too much, but they actually won’t. Good trick is to make rough balls, put them into the freezer for about 10 mins and then create better shaped balls. It is only for the shape though, as I said, they won’t spread that much even if not frozen.
Is it necessary to refrigerate the cookie dough?
Yes, it is so much better if you do. The ingredients will have more time to get to know each other therefore the outcome will be better. It is also easier to shape balls from refrigerated dough and cookies won’t spread as much in the oven. If you don’t have that much time (or if you are too eager to eat them, which is no surprise), shape balls from the dough straight after you mixed it all together. Place them on baking sheets and put into fridge (or even better - freezer) for about 10 mins - or as long as it take to preheat your oven.
Can chocolate chip cookie be frozen?
Cookie dough is great - you can make a big batch of it, bake half, freeze half and then bake cookies whenever you feel like it. So how to do it? Shape balls from the dough, place them apart on a baking sheet and place into the freezer for about 1 hour. Then move dough balls into an airtight bag and put it back into the freezer. It is always good idea to label it with date (you should use it within 3 months) and how to bake these cookies (temperature and time). Also, when you bake freeze cookie dough, you might need to bake it for 1 or 2 mins longer than stated. Just don’t freeze already baked cookies, they are better eaten straight away.
How to know when chocolate chip cookies are done?
Cookies (and basically anything you bake) continues to bake for a bit even after you took it from the oven. Normally you can see because they get golden brown - but with dough that is dark already, it is a bit more tricky. I’d say if you take them anytime from 13-15 mins, they will be good. I tried it either way and one turned out softer and the other crunchier but just a tiny bit. So I’d say go with the middle - 14 minutes. When you take them out, they will be soft to touch but they will get harder, don’t worry.
How to store chocolate chip cookies?
Preferably in an airtight box and use within 4 days (which won’t be problem, trust me)
For more vegan cookies be sure to check out:
Vegan Chocolate Chip Cookies with Hazelnut Butter (very similar to these, different flour, minus cocoa)
Vegan Oat and Chocolate Chip cookies
Chocolate Chip Cookies (with vegan butter)
If you make these chocolate chip cookies, and take photos of them, be sure to tag me on instagram - @bigbakesmanifesto and use hashtag #bigbakesmanifesto too. I’d love to see you making my recipe!
Makes 14 cookies
Ingredients
2 tbsp flax seeds (ground)
180 g wholemeal spelt flour
2 tsp baking powder
1 tsp baking soda
4 tbsp cocoa powder
1 tsp salt
160 g light brown caster sugar
100 ml rapeseed oil (or any other mild flavour oil)
80 g hazelnut butter
2 tsp vanilla extract
100 g vegan white chocolate - chopped or use chocolate chips
optional: sea salt flakes
Method
Mix flaxseeds with 6 tbsp of water and set aside to thicken for few minutes.
Sift flour, baking powder, baking soda and cocoa powder into a large bowl, add salt and combine well.
In another bowl, mix sugar, oil, hazelnut butter, vanilla extract and flax seeds.
Fold in dry ingredients + chocolate and mix well.
Cover the bowl with a cling foil and refrigerate for about 60 mins.
Preheat the oven to 190C / 170C (fan) and line two baking sheets with paper.
Use an ice-cream scoop (or just a spoon) to create 12 balls (one should weight around 50g, that way you’ll get even 14) and place them apart on baking sheets. Give them some space because they will spread a bit.
Bake for 13-15 mins, optionally after taking out of the oven sprinkle with salt flakes, leave them to cool down a bit and then move to a cooling rack.