Hi everyone! Look at these!! ^^^^Chewy Double Chocolate Chip Cookies!!^^^^ yes, they’re vegan, and yes, they’re gluten free too! (All of my recipes for this blog are, BTW, in case your’re new here – and if so, Welcome!!) Ok, so now that we established that, let’s talk chewy, super chocolatety, soft, gooey, dessert type goodness! (I love Kale, and Tofu, and all of the usual yumminess that I post here, but sometimes, you just gotta do some dessert? Am I right?) Actually, the recipe for these cookies came about because I was going to make some of my Carrot Cake Bars to bring to my in-laws’ house for a Father’s Day celebration, and I didn’t want my hubby to be left out. He likes my carrot cake bars, but what he really loves is CHOCOLATE, and plenty of it. If dessert doesn’t involve chocolate, he doesn’t really care about eating dessert. (That’s probably why he wears the same size pants as the day I met him, 25 years ago!) My husband is an awesome Dad, and I have to spoil him on Father’s Day, so I wanted to make something super chocolatety for him! Regular chocolate chip cookies are great, but if you can get even more chocolate in there, well, even better right? So here you go… Chewy Double Chocolate Chip Cookies!!
Because of my food allergies (I’m vegan, and I’m allergic to wheat and all cross reactive grains, millet, and potatoes! – Anyone else out there like me?!), it’s been a really long time since I’ve had a soft, chewy, cookie. I made these with my husband in mind, but I have to admit that they were so amazing that I had to eat some too. They were actually really popular around my house, and I didn’t hear any complaints when I made a 2nd batch after Father’s Day for the blog! My son’s friends loved them too, so these cookies have the teenage, non-vegan, gluten eaters stamp of approval! I’m pretty sure Santa would love these too! Really, how can you go wrong when chocolate is involved? One of the best things about these cookies is that they melt in your mouth. I use oat flour, so there’s no gritty, rice flour texture that some gluten free treats have, and they don’t fall apart either, just wait a few minutes for them to cool before you start removing them from the pan. 😉
From Bottom Left, Clockwise, the ingredients are: Raw sugar, Brown sugar, Coconut milk, xanthan gum, vanilla extract, baking soda, melted butter, aquafaba, chocolate chips, and in the middle, gluten free oat flour and cocoa powder.
I like to mix the dry ingredients together, with a fork so I can really break up any lumps. Sifting them together would also work.
After the dry ingredients, I mix in the melted butter and aquafaba. Aqua – what? Aquafaba is the latest and greatest vegan egg replacer, and you probably already have it in your kitchen! It’s simply the liquid from a can of beans. I used the liquid from a can of garbanzo beans in this case, although I use different kinds of beans, depending on the recipe. Science isn’t quite sure how yet, but this gooey, egg white like substance will replace eggs in a lot of different recipes! (Check out these other recipes on my blog that use AF to replace eggs! Cinnamon Blueberry Pancakes, Melt in Your Mouth Cornbread, and Strawberries and Cream Scones) If you aren’t familiar with it already, Google it! You can make all kinds of wonderful things out of it!
Whenever you are using measuring cups to add dry ingredients, there will be some variation in the amount of actual flour in your bowl, compared to what the recipe called for. It can vary from scoop to scoop, how full it is, and whether or not your sift it first. I have included the weight of the flour in my recipe, to help you get more accurate results. This is not a fussy recipe, you can weigh it or measure it, doesn’t really matter, however, the amount of non-dairy milk will vary depending on how much flour you have. you just need your batter to be moist, and sticky, but not wet. Just add it a little bit at a time, because you can always put more… The batter should look like it does in the photo above and below..
You could sample this cookie dough, before you put it on the pan, because no raw eggs… a huge benefit of baking vegan goodies! You know, just to make double sure it’s great! 😉
I already had my scale out, to dial in the ingredients for you, I used it to make sure all of my cookies would come out the same size, totally not necessary, but it does look nice for blog posts, and parties… I use this really simple, and inexpensive scale from Amazon. It works really well for my needs. It has a big bowl that usually sits on top of it, but I removed it for the cookie dough balls. (I rolled these into 57 gram balls – I just rolled the first one and then matched all of the rest of them. I came out with about 20 cookies, so if you need an even 2 dozen, maybe roll them a little smaller).
These cookies will stay in the ball shape for most of the baking time and flatten out just before they are done. They get a nice, cracked texture on the top, and are just slightly crispy on the outside and moist and gooey on the inside! When you remove them from the oven, resist moving them on the pan until they cool down a bit, they will stay together after they’re cool. I know I said this earlier…. but it’s important! After that, enjoy! They are great with a glass of vanilla coconut milk (pictured), and I double dog dare you to crumble one up on a bowl of ice cream! That’s naughty! Are you that naughty? I guess I am because I thought of it, but I didn’t actually do it {yet}! I hope you enjoy these as much as we did! If you want to get all of my recipes, when they are fresh out of the oven, sign up for my mailing list below, and you’ll get an email while my post is hot! Also, you can connect with me via social media by clicking any of the icons under my picture. Thanks so much for reading! Talk to you soon! Angel
- 3 C (300g) Gluten Free Oat Flour
- 1 C (218g) Pure Cane Sugar
- 1 C (140g) Brown Sugar
- ¾ C (67g) Cocoa Powder
- 2 t (9g) baking soda
- ½ t (1g) xanthan gum
- 1½ C Vegan Buttery Sticks, melted (I used the Earth Balance Buttery Sticks)
- 6 T Aquafaba (I used Garbanzo Bean AF for this recipe)
- 1½ t vanilla extract
- 1½ C vegan chocolate chips
- 3 T (approx.) unsweetened vanilla coconut milk or other non-dairy milk
- Preheat oven to 350*. Line a cookie sheet with parchment paper. In a medium to large mixing bowl, sift or mix together the oat flour and cocoa powder, breaking up any chunks. Then mix in the sugar, baking soda and xanthan gum. Next pour the melted butter, aquafaba and vanilla in, and begin to mix. Stir in the chocolate chips. Add non-dairy milk 1 T at a time, as needed to keep the dough moist, until all of the flour is incorporated.
- When dough is thoroughly mixed, drop by spoonfuls or roll into balls and place on baking sheet. Bake for 15 minutes. Allow cookies to cool before removing from the pan. Cookies will be crumbly until cooled, but when cooled hold together nicely.
* This post contains affiliate links, which means that if you click through, and make a purchase, I will receive a small commission from Amazon. It doesn’t add anything to the price of your products, and it helps me keep the blog running, so if you do purchase after reading my post, that’s awesome, thanks! Most importantly, I just want to inspire you, and be inspired by you. I never write about products that I don’t use, or don’t believe in. When I do find something that I’m passionate about, I like to share it with my readers. 
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Angel McNall is the author and photographer of High Vibe Lifestyle. For over 20 years, Angel has been teaching people how to live more vibrantly by eating a plant based diet, and using plant based medicine. 
Wow! Just Wow! These cookies look amazing! I’m going to be making them this weekend for a party. Thank you so much!!! Subscribed….
Thanks so much Tim!
Can I use 1/2 t ground flax seed instead of xanthan gum?
Cheers!
HI Rosie, I think that would probably work, although I haven’t tried it that way. If you do, please let me know! Thanks, Angel
It worked well! They’re only a bit puffier. Thanks!