Instructions
- Preheat Your Oven: Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined. Set aside.
- Combine Wet Ingredients: In a large bowl, whisk together the melted coconut oil (or vegan butter), brown sugar, granulated sugar, non-dairy milk, and vanilla extract until smooth and creamy.
- Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix! Fold in the vegan chocolate chunks (and nuts, if using).
- Shape the Cookies: Using a tablespoon or a cookie scoop, drop spoonfuls of the dough onto the prepared baking sheet, leaving space between each cookie for spreading.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are firm and the tops look set. The cookies may look slightly underbaked in the center, but they will firm up as they cool.
- Cool Down: Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy!
These Vegan Double Chocolate Chunk Cookies are best enjoyed fresh out of the oven when they’re warm and gooey. They pair perfectly with a glass of almond milk or your favorite non-dairy beverage. Store any leftovers in an airtight container at room temperature for up to a week—if they last that long!
Final Thoughts
Whether you’re vegan, lactose intolerant, or simply looking for a delectable cookie recipe to impress your friends and family, these Vegan Double Chocolate Chunk Cookies are sure to please. Easy to make and irresistibly tasty, they prove that you don’t need eggs or dairy to create something truly scrumptious. Happy baking!
