Vegan chocolate chocolate chip cookies are soft, gooey, and loaded with rich chocolate flavor and dark chocolate chips. 6 healthy ingredients, gluten free and fruit sweetened!
When your week starts with this much chocolate, you know it’s going to be amazeballs.
A couple months back, I finally nailed down a recipe for classic vegan chocolate chip cookies. Soft, gooey, chewy, and loaded with chocolate chips, they’re everything I want in a cookie.
I think about five minutes went by before I was already dreaming of a double chocolate version of those cookies. I’ve posted chocolate chocolate chip cookies on the blog before, a soft batch version made with buckwheat flour. That’s still one of my favorite cookie recipes EVER, but it calls for some potentially more difficult to find ingredients.
So, today we’re remedying that situation with this double chocolate version of my classic chocolate chip cookie recipe. All you need is 6 super simple, healthy ingredients, and a serious chocolate craving (my natural state of being).
Ingredients for vegan chocolate chocolate chip cookies
- Almond flour: almond flour keeps the cookies really soft and gives a great chewy texture.
- Date sugar: date sugar is simply dried dates that have been ground up, and it gives the cookies natural sweetness all from fruit.
- Cocoa powder: cocoa gives the cookies rich chocolate flavor.
- Applesauce: unsweetened applesauce helps the cookies maintain a soft, moist texture.
- Vanilla extract: vanilla helps flavor the cookie dough.
- Vegan chocolate chips: I like the PASCHA unsweetened or Lily’s stevia-sweetened chips, but use any vegan chocolate chips you like.
Tips for making vegan chocolate chocolate chip cookies
- Mix the dry ingredients first. Depending on the almond flour and date sugar you use, there may be lumps to work out with a fork before mixing in the other ingredients to make sure everything in the cookie dough is incorporated.
- Use clean hands to work the cookie dough together. The dough isn’t super wet, so after using a spoon or spatula for a bit, using clean hands makes it easier to get everything mixed together.
- Let the cookies cool on the sheet after baking. These are incredible straight out of the oven, but be sure to let them cool for at least 10 minutes so that they don’t fall apart when you move them from the baking sheet.
These vegan chocolate chocolate chip cookies are super rich and gooey, and FULL of chocolate flavor, like any sweet treat should be. My chocolate-obsessed self has never been happier.
Xo,
Sara
Vegan Chocolate Chocolate Chip Cookies
Ingredients
- 1 1/2 cups almond flour
- 1/2 cup cocoa powder
- 1 cup date sugar – I use the Date Lady brand
- 1/2 cup unsweetened applesauce
- 2 tsp vanilla extract
- 1/4 cup vegan chocolate chips – I like the PASCHA unsweetened chips, but any vegan chocolate you like will work!
Instructions
- Preheat the oven to 350 degrees.
- In a large bowl, mix the almond flour, cocoa powder, and date sugar. Be sure to break up any lumps in the almond flour or date sugar before measuring – you can use a sifter if you have one! I just use a fork and make sure there are no large clumps in the mixture.
- Add the applesauce, vanilla extract, chocolate chips, and stir to combine into a thick dough.
- Portion about 2 tablespoons for each cookie, and carefully set them on a lined baking sheet, pressing them gently with your hands to get them into a circular, even shape.
- Bake the cookies for 20 minutes, then let them cool on the pan for 10 minutes before carefully removing.
- Store in a tupperware in the refrigerator or at room temperature. Due to the moisture and natural oil in the cookies, they will soften a bit when stored.
