Super Easy Vegan Double Chocolate Cookies Recipes

VEGAN DOUBLE CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 350F and line a baking sheet with parchment paper.
• In a medium bowl, whisk together the flour, cocoa powder, baking soda, sea salt, and optional espresso powder.
• In a large bowl, use a hand mixer to cream together the vegan butter, granulated sugar, and brown sugar until fluffy, about 2-3 minutes. Then add in the applesauce, and mix again until incorporated. Add in the flour mixture, and use a rubber spatula to gently fold the dry into the wet, being careful to stop mixing just before the dry is completely mixed. in
• Fold in chocolate chips and/or chocolate chunks, and use a tablespoon or two of dairy free milk here as needed to fold in the chips until they're evenly distributed in the dough.
• if your dough is too sticky or it's a super hot day, you can chill the dough in the refrigerator for 10 minutes.
• Scoop about 1 1/2 tbsp of dough and roll it into a ball. Place it onto the baking sheet and repeat for the remaining dough, spacing the cookies about 2 inches apart. Bake the cookies for 11-13 minutes (I bake mine for exactly 12 minutes), then remove from the oven.
• Once the cookies have fully baked, remove the pan from the oven and tap the pan onto the countertop a few times (I do about 2-3 times) to create a brownie crinkle.
• Let the cookies cool on the baking sheet for 10 minutes. You can add additional chocolate chips if you'd like on top.
• store any leftover cookies in an airtight container and in the fridge for up to 5 days or in the freezer for up to 3 months.

VEGAN DOUBLE CHOCOLATE COOKIES

Steps:

• Preheat the oven to 350°F. Lightly grease two rimmed baking sheets.
• In a large bowl, cream together the oil and sugar until light and fluffy. Add the applesauce and milk and mix gently. Mix in the vanilla extract.
• Add 1 cup of the flour, along with the cocoa powder, baking soda, and salt and mix well. Add the remaining 1 cup flour and mix until it firms up.
• Fold in the chocolate chips.
• Place twelve 1½-2 tablespoon scoops of dough on each baking sheet, a few inches apart; the cookies will spread a little bit. Flatten the cookies slightly with your hand.
• Bake for 10 minutes.
• Remove from the oven and let cool for 5 minutes, then transfer to a cooling rack to cool completely.

VEGAN DOUBLE CHOCOLATE-PEANUT BUTTER SKILLET COOKIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Whisk flour, cocoa, baking soda, and salt together in a medium bowl.
• Combine water and egg replacer in a small bowl. Mix well and let sit until thickened, about 1 minute.
• Cream vegan butter, white sugar, and brown sugar together in the bowl of a stand mixer until light and fluffy, about 3 minutes. Mix in egg replacer and vanilla. Gradually mix in dry ingredients until combined. Fold in chocolate chips.
• Transfer 1/2 of the dough into a well seasoned 10-inch cast iron skillet. Press down with your fingers to distribute evenly over the bottom of the skillet. Spread peanut butter over the dough. Press remaining dough on top of the peanut butter; it's okay if some peanut butter is poking through.
• Bake in the preheated oven until top is firm to the touch and dry and edges have started to pull away from the sides of the skillet, 35 to 40 minutes.
• Remove from the oven and let cool for 15 to 20 minutes before slicing; cookie will firm up as it cools.

VEGAN CHOCOLATE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix flour, chocolate chips, sugar, oil, cocoa powder, almond milk, vanilla extract, and baking powder together in a bowl. Place dough on a flat work surface and split into 4 pieces. Flatten and mold cookies into the desired shape. Arrange cookies on a small baking sheet.
• Bake in the preheated oven until edges are set, about 5 minutes. Cool until firm, 2 to 3 minutes.

SUPER-EASY VEGAN DOUBLE CHOCOLATE COOKIES

Steps:

• Preheat oven to 350.
• Line a cookie sheet with parchment.
• In a mixer, stir up the cake mix to break up lumps.
• Melt margarine in the microwave.
• In a blender, place the brown sugar, melted margarine, vanilla, egg replacer and water, pulse to blend thoroughly.
• Stir into the cake mix until incorporated.
• Stir in chocolate chips and nuts.
• Drop by tablespoonfuls onto cookie sheet, and bake for 10-12 minutes. They will flatten and get a crinkly look on the top.
• Let cool for 3 minutes on cookie sheet, then transfer to a cooling rack to cool completely.

VEGAN DOUBLE CHOCOLATE CHIP COOKIES

Steps:

• Pre-heat oven to 350 degrees.
• Cream margarine, sugar, vanilla and molasses until fluffy.
• Add soy milk and combine.
• In a separate bowl, combine flour, cocoa powder, salt and baking soda.
• Mix dry ingredients with wet ingredients.
• Stir in chocolate chips.
• Place dough by tablespoon onto ungreased cookie sheet approximately two inches apart and bake for 8-9 minutes.