Decadent Vegan Double Chocolate Chip Cookies
Recipe type: Dessert
Cuisine: Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 15 cookies
These vegan double chocolate chip cookies are soft on the inside, crispy on the outside and filled with ooey, gooey, chocolate goodness.
  • 1 tbsp ground flax + 3 tbsp water
  • ¼ cup coconut oil, softened but not melted
  • ¼ cup natural peanut butter
  • ⅓ cup pure maple syrup
  • 2 tsp vanilla extract
  • ¾ cup spelt flour*
  • ¼ cup finely ground oat flour**
  • ¼ cup unsweetened cocoa powder
  • ½ tsp baking soda
  • ¾ tsp baking powder
  • pinch of salt
  • ¼ vegan chocolate chips
  1. In a small bowl, combine the ground flax and water and set aside
  2. Preheat oven to 350F
  3. Using a stand or hand mixer, beat together the coconut oil, peanut butter and maple syrup on high speed
  4. Lower the speed and add in the flax egg and vanilla
  5. Sift the flours, cocoa powder, salt, baking soda and baking powder into the wet mixture and mix until well incorporated
  6. Fold in the chocolate chips
  7. Roll cookie dough into balls about 2 tbsp of dough each, place onto prepared baking tray and flatten with a fork or your fingertips
  8. Bake for 11 - 13 minutes or until the edges begin to crisp up
  9. The centres will still be a little soft so allow to cool for a few minutes on the cookie sheet before transferring to a wire rack
*Can sub spelt flour for equal parts all purpose if you don't have spelt or see this post for more flour substitutions
**I made my own oat flour by grinding rolled oats in my Nutribullet but you can use store bought
Recipe by Diary of an ExSloth at