Vegan Double Chocolate Chip Cookies

A plate filled with double chocolate chip cookies with white teapot and cup and saucer in background.

Course: Afternoon tea, Dessert, Party, picnic

Cuisine: American

Prep Time: 25

Cook Time: 14

Total Time: 39

Servings:

Calories: 270kcal

Author: Jacq

Our family favourite Vegan Double Chocolate Chip Cookies are packed with rich dark chocolate brownie fudgy flavours. A batch of these cookies rarely last a day in our house and your guests will never guess that they are 100% vegan. A couple of home baked chocolate cookies and a glass of chilled oat milk is a tasty snack to leave out for Father Christmas along with the reindeers carrots.

Print Recipe

US Customary - Metric

Equipment

Baking tray [cookie sheet]
Baking paper.
Mixing bowl
electric hand whisk or a mixing spoon
sieve
ice cream scoop [or a tablespoon]
cooling rack

Ingredients

90 grams margarine [we used Stork baking spread]
75 grams granulated sugar
55 grams dark brown sugar [or light brown sugar]
1 teaspoon vanilla extract
185 grams plain flour [or all-purpose flour]
35 grams cocoa powder
1 teaspoon baking powder
⅛ teaspoon salt [we used sea salt]
1 teaspoon instant coffee powder [or coffee granules]
2 tablespoons golden syrup [or replace with maple syrup, brown rice syrup, date syrup, etc]
2 tablespoons plant-based milk [such as soya or oat milk or your usual milk]
150 grams vegan dark chocolate chips [dark chocolate is also known as semi-sweet chocolate] [A chocolate bar sliced into small chunks can replace the chocolate chips or drops]

Instructions

Preheat the oven to 160 Fan / 180C / 356 Fahrenheit / Gas 4.
Line the baking sheet with baking paper.
Add the margarine, brown sugar, granulated sugar and vanilla to a mixing bowl.
Using a mixing spoon or an electric hand whisk cream the ingredients for a few minutes until thoroughly combined.
90 grams margarine , 75 grams granulated sugar, 55 grams dark brown sugar, 1 teaspoon vanilla extract
Next, add the golden syrup and plant-based milk and whisk or stir until combined.
[If you use a mixing spoon the mixture may look split or curdled but this is fine and will fix itself once the dry ingredients are added. If using an electric hand whisk this is less likely to happen.]
2 tablespoons golden syrup, 2 tablespoons plant-based milk
Sift the flour, baking powder and cocoa powder into the mixing bowl over the creamed ingredients. Add the coffee powder and salt.
185 grams plain flour, 35 grams cocoa powder, 1 teaspoon baking powder, 1 teaspoon instant coffee powder, ⅛ teaspoon salt
Stir all the ingredients together using a mixing spoon into a cookie dough. Mix until just combined as its important not to over mix as the cookie texture could end up tough.
Add the chocolate chips or sliced up chocolate bar and incorporate into the cookie dough.
150 grams vegan dark chocolate chips
Using an ice cream scoop or a tablespoon, scoop up balls of cookie dough and place onto the baking tray leaving about 2-3 cm between each cookie. You can use your fingers or a small spoon to smooth the edges of each cookie if you preferred a neater look. The cookie dough will be enough to create 11 cookies.
The balls of cookie dough do not need to be flattened as the cookies will spread a little during baking but will remain nice and chunky.
Bake on the middle oven shelf for 14 minutes until firm but still soft on the inside. The cookies will firm up more as they cool.
If using a fan oven check the cookies after 12 minutes to see how they are going as fan ovens tend to cook a few minutes quicker.
Leave the cookies for at least 15 minutes on the baking tray or until they are firm enough to move to a cooling rack to cool completely. Of course warm cookies can also be enjoyed.

Notes

Nutritional data is provided for guidance only and is not a strict calculation as ingredients vary.
Store the cookies within a cookie jar or air-tight food container for 4-5 days. Cookies will likely be fine to store for a few days longer.
Cookies can be frozen for 3-4 months.
If preferred the coffee powder can be omitted or replaced with vegan-friendly hot chocolate powder or vegan-friendly chocolate milkshake powder, or Horlick's vegan malt drink powder.
For this cookie recipe we use a dark vegan-friendly chocolate but you can also mix it up and add some vegan white chocolate or vegan milk chocolate pieces. A mixture of different chocolates are particularly nice.
Any vegan-friendly or vegan chocolate can be used for this recipe either a bar that has been sliced into smaller chunks or chocolate chips or drops. We have also used vegan-friendly flavoured chocolate such as - mint dark chocolate, orange dark chocolate, raspberry dark chocolate - and the cookies have been very delicious. Vegan chocolate covered peanuts such as those from Doisy & Dam [D & Ds] are also a great addition.

Nutrition