These vegan double chocolate chip cookies are melty and crunchy, rustic and contemporary and just overall hard to resist. You’ll find yourself reaching out for one, two and then BAM, they’ll all be gone. Best of all? The recipe is BEGINNER FRIENDLY, so literally anyone can make it. Yes, even if you’ve never baked before.

A plate of chocolate chip cookies placed on top of a magazine.

What I wanted to achieve with these delicious cookies is to bring you a treat that can be made by ANYONE. The ingredients are super affordable and you need no special equipment. What’s more, if you’re a beginner baker, you can easily make them too. I’m going to guide you through the process with step-by-step instruction photos below.

Why these double chocolate chip cookies are so good!

There’s plenty of reasons!

There’s DOUBLE the chocolate goodness!
They bake in just over 15 minutes.
You can use your favourite chocolate.
They’re super affordable.
You can make them even if you’re a beginner.
A sprinkle of salt flakes makes them impossible to resist.
Straight out of the oven, they’re an actual food heaven!

A small round plate with 5 chocolate chip cookies surrounded by mugs, ramekins, plates and napkins.

And if you’re wondering why you should pick my recipe, you’ll also be happy to know:

You can convert from EU metric to US weight measurements with just a click.
The recipe card below allows you to adjust portion sizes.
You can see how they’re supposed to look like at every stage thanks to the instruction photos below.
Don't have all the ingredients? Check out my possible ingredient substitutions at the bottom.

Ok, that pretty much covers the basics. Now let’s get into the details.

You will need these ingredients

All the ingredients needed to create cookies placed on a flat surface.

You won’t need much else than a pair of hands, a working oven and the following ingredients:

White sugar
Brown sugar
Vegan butter
Plain white flour
Cocoa powder
Chia seeds
Soy milk (or other plant milk - optional)
Baking soda
Vanilla essence (optional)
Salt
Chocolate

Other than that, you need absolutely nothing else! No mixer, not even a whisk - you can simply mix everything with a spatula.

Before we get on with my vegan double chocolate chip cookies - if you’re enjoying this recipe, subscribe to my newsletter below and instantly receive printable 90 Vegan Meal Ideas straight to your inbox!

Looking for more vegan desserts like these? You’ll want to try out my:

Shortbread Biscuits with Chocolate
Orange Cardamom Knot Buns
Blueberry Oat Muffins

VEGAN CCC: STEP-BY-STEP INSTRUCTIONS

Let's dive into the details! All exact measurements can be found in the recipe card below!

Pixtures detailing six steps of making choc chip cookies.

Create a chia egg by combining chia seeds and boiling hot water. Stir very well. There should be no lumps of chia left. Put aside for 10 minutes to let set.
In the meantime, mix butter and sugar using a silicone spatula. If you use a metal whisk, all the butter will get stuck on the inside part of the whisk so I would recommend against doing that. Simply just use a spatula which will help press the butter into the sugar, helping it melt into the sugar and create an even mixture. Once you've mixed them well, add chia egg and vanilla essence to your butter/sugar mixture.
Sift together all your dry ingredients into a separate medium-sized bowl. Then mix them well using a fork or a spoon. Make sure that all the dry ingredients are mixed really well. You don't want any parts of the mixture to have a big concentration of baking soda.
Chop up your chocolate into small pieces. You can cut as small or big as you'd like - this is entirely up to you.
Then add your dry mixture to your wet (butter/sugar/vanilla/chia egg) mixture. Mix very well using a silicone spatula. The batter should be easy to mix and not dry. Fold in chocolate chips. If your batter is too dry, add a tablespoon of soy milk at a time.
Line a baking tray with baking paper. Then divide the mixture into roughly 10 cookies and bake at 180°C / 356°F (fan oven setting) for 14-16 minutes. If you'd like the cookies to be flatter, remove them from the oven every couple of minutes and bang the tray against a kitchen counter or a table.

HOW TO FIX CHOCOLATE CHIP COOKIES DOUGH

A hand holding out a chocolate chip cookie.

Below you can find some common troubleshooting tips! If you’re stuck at any point of making this recipe, don’t hesitate to leave a comment below or message me directly on Instagram.

HOW TO MAKE YOUR CHOCOLATE CHIP COOKIES FLATTER

Here’s the trick! After your cookies have been in the oven for about 3 minutes, carefully take out the tray from the oven and bang it against your kitchen counter. This will help flatten them out. You can repeat this trick every few minutes, but don’t over-do it. You don’t want your cookies to flatten so much they will touch each other.

WHY HAVE MY COOKIES BAKED INTO ONE BIG COOKIE

Don’t feel bad if this happens - it’s a common baking mistake that most of us made at some point. If you’ve already baked them, there’s not much else you can do but take a cookie shape cutter and cut them into custom shapes. They won’t look as intended, but they will taste just as delicious and that’s the whole point, right?

In order to prevent this from happening next time you bake them, make sure to leave out plenty of space between each cookie. They grow quite a lot in the oven!

I REMOVED MY COOKIES FROM THE OVEN AFTER THE RECOMMENDED AMOUNT OF TIME. THEY’RE STILL SOFT - ARE THEY RAW?

Another common misconception. If your cookies are soft straight out of the oven this desn’t mean they’re raw. It simply means that the butter is still melted and they will first need to cool down. As soon as they’ve cooled down, the outside will start becoming crunchy and hard.

HOW TO COOL THE COOKIES PROPERLY

Leave them on the baking tray for just under 5 minutes as they might break if you try removing them earlier. Once they’re easy to remove, place them on a cooling rack.

HOW DO I STORE THEM?

Storing CCCs couldn’t be easier. Place them in an airtight container and store for up to 4 days. Before storing, cut out small squares of baking paper and place them between each cookie. This will prevent the cookies from sticking to each other.

More tips on specific cookies baking issues can be found over here.

POSSIBLE INGREDIENT SUBSTITUTIONS

A plate of cookies placed on top of the New Yorker magazine.

When it comes to this recipe, I wholeheartedly recommend following the recipe to the dot. Only this can ensure they will turn out exactly as intended. However, especially during this time, it's understandable you might be missing a few ingredients here and there. Here are my suggestions of possible substitutions:

DON'T HAVE BROWN SUGAR? No need to worry. You can easily use just white sugar (or the other way around - only use brown sugar).
DON'T HAVE CHIA SEEDS? Substitute the chia seed egg with a flaxseed egg. You can create the flaxseed egg the same way you make a chia seed egg - simply by combining it with boiling hot water, stirring well and letting it set. You can use exactly the same ratio (1 tablespoon of chia seeds equals 1 tablespoon of flaxseed).

That's all! If you make my vegan double chocolate chip cookies, feel free to share your creation with me and the world. Don't forget to tag @myveganminimalist on Instagram.

Alternatively, if anything doesn’t make sense to you and you’re struggling to make the recipe work, please do get in touch. You can either leave a comment below or get in touch with me directly on Instagram and I’ll be sure to help you out!

🍴Recipe