Vegan Double Chocolate Chip Cookies are such a joy to bake, my dear! These treats prove that you don’t need eggs or dairy to create something absolutely delicious and satisfying. I love making a batch whenever I want to share something special with everyone at the table.
What makes these cookies truly wonderful is the clever combination of water, oil, and baking powder that creates the perfect tender crumb—it’s my little secret for getting that ideal texture every time. The rich brown sugar and double chocolate bring such warmth and depth to every bite that even the non-vegans in your life will be reaching for seconds.
These cookies are perfect for sharing with friends and family, whether they follow a vegan lifestyle or simply appreciate a good homemade treat. I remember baking these for my book club, and they disappeared so fast I could hardly believe it—now they ask for them every single time!
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Vegan Double Chocolate Chip Cookies
Ingredients
- 2 tablespoon Water
- 1 tablespoon Olive Oil
- 2 teaspoon Baking Powder
- 0.5 cup Butter
- 0.5 cup Brown Sugar
- 0.33333333333333 cup Sugar
- 1 teaspoon Vanilla Extract
- 1 cup All-Purpose Flour
- 0.5 teaspoon Baking Soda
- 0.5 teaspoon Salt
- 2 tablespoon Cocoa Powder
- 0.66666666666667 cup Spartan
Instructions
- In a small bowl, combine 2 tablespoons water, 1 tablespoon organic oil and 2 teaspoons baking powder.
- This is your egg substitute that youll use in a moment.
- Set aside for now.
- Put the Earth Balance into a large bowl bowl.
- Using a handheld mixer, beat the Earth Balance until soft and fluffy.
- Add sugars and beat until creamed.
- Beat in the egg mixture and vanilla.
- Set aside.
- Into a small bowl, sift together the flour, baking soda, salt and cocoa powder.
- Add this into the Earth Balance mixture and mix to combine.
- Mix in the chocolate chips.
- Chill the dough in a refrigerator for at least 2 hours.
- Preheat oven to 350 F. Line a cookie sheet with foil and spray the foil with nonstick cooking spray.
- Using a teaspoon, spoon cookie dough onto the baking sheet and space them about 1/2 inch apart.
- Bake for about 9 minutes.
- Let cool on the sheet for 5 minutes then transfer to a wire cooling rack.
