Vegan Double Chocolate Chunk Cookies

Vegan Double Chocolate Chunk Cookies

The Spruce / Sonia Bozzo

Prep: 10 mins
Cook: 10 mins
Total: 20 mins
Servings: 12 servings
Nutrition Facts (per serving)
330 Calories
15g Fat
44g Carbs
5g Protein
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Nutrition Facts
Servings: 12
Amount per serving
Calories 330
% Daily Value*
Total Fat 15g 19%
Saturated Fat 2g 11%
Cholesterol 2mg 1%
Sodium 224mg 10%
Total Carbohydrate 44g 16%
Dietary Fiber 2g 6%
Total Sugars 25g
Protein 5g
Vitamin C 0mg 0%
Calcium 36mg 3%
Iron 3mg 17%
Potassium 83mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These double chocolate cookies are completely egg-free, dairy-free and absolutely vegan, not to mention delicious. If you can't find vegan chocolate chunks (one popular brand is called "Enjoy Life," and is widely available online, including on Amazon), use regular chocolate chips in this recipe—you're still in for a real treat. For the egg replacer, try the Ener-G brand. Bob's Red Mill is also a wonderful flour brand for vegan baking. Buy a box of either one of these just once and they'll last you a long time, depending on how much egg-free baking you do, of course. If you're a fan of nutty cookies, add in a half-cup of coarsely chopped walnuts, hazelnuts, or even macadamia nuts would be best. 


  • 2 cups all-purpose flour

  • 2/3 cup cocoa

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 2/3 cup vegetable oil

  • 1 1/4 cups sugar

  • Egg replacer for 1 egg, prepared according to package instructions

  • 1/2 cup soy milk

  • 1 teaspoon pure vanilla extract

  • 1/2 cup vegan chocolate chunks

Steps to Make It

  1. Gather the ingredients and preheat oven to 350 F.

    Double chocolate chunk vegan cookies recipe ingredients

    The Spruce / Sonia Bozzo

  2. Combine the flour, cocoa, baking soda, and salt in a small bowl.

    Flour, cocoa, baking soda, and salt combined in bowl

    The Spruce / Sonia Bozzo

  3. In a separate large bowl, whisk together the sugar and vegetable oil until well mixed, then add the prepared egg replacer, soy milk, and vanilla.

    Sugar, vegetable oil, prepared egg replacer, soy milk, and vanilla mixed together

    The Spruce / Sonia Bozzo

  4. Add flour mixture to sugar and oil mixture, mixing just until well combined.

    wet and dry ingredients in a bowl

    The Spruce / Sonia Bozzo

  5. Stir in the vegan chocolate chunks.

    cookie dough and chocolate in a bowl

    The Spruce / Sonia Bozzo

  6. Drop the dough by generous spoonfuls onto a cookie sheet, then gently flatten.

    Spoonfuls of dough on cookie sheet

    The Spruce / Sonia Bozzo

  7. Bake for 8 to 10 minutes, until done, being careful not to over-bake.

    Vegan Double Chocolate Chunk Cookies

    The Spruce / Sonia Bozzo

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