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Last updated: May 9, 2024

Vegan double chocolate chip cookies (gluten-free too!)

5 from 2 votes
Total time: 50 minutes
A batch of freshly cooked vegan double chocolate chip cookies cooling on a wire rack on top of a towel

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Who doesn’t love a double chocolate chip cookie? Well, my Mum, I recently found out. She prefers her cookies packed full of nuts. Whereas I love mine to contain larger quantities of chocolate chips than cookie dough.

So I decided to meet her in the middle and create these deliciously chocolatey vegan double chocolate chip cookies, spiked with nuts! Hazelnuts to be exact. The result is a cookie that tastes just like Nutella.

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Servings: 16 cookies

Ingredients:

  • 80 g sunflower oil
  • 50 g water
  • 20 g vegan milk
  • 1 tsp vanilla bean paste
  • 160 g buckwheat flour
  • 50 g cacao powder unsweetened
  • 160 g coconut sugar or light brown sugar
  • ½ tsp bicarbonate of soda
  • ¼ tsp salt
  • 120 g dark chocolate chips or chopped chocolate
  • 50 g hazelnuts blanched and chopped

Instructions:

  • Measure out your sunflower oil, water, vegan milk, and vanilla bean paste into a glass bowl. Whisk the liquids together until they form an emulsion and set aside
    Step 1 - the mixed emulsion of oil, water and oat milk to make vegan double chocolate chip cookies
  • Measure the buckwheat flour, cacao powder, bicarbonate of soda, salt, and sugar in a large mixing bowl and mix
    The dry ingredients in a bowl to make vegan double chocolate chip cookies
  • Pour the oil emulsion into the dry ingredients and mix with a wooden spoon. It will start to form a shiny dough that holds together when compressed between your fingers
    The dry ingredients mixed into the emulsion to make vegan double chocolate chip cookies
  • Top tip: I sometimes like to use my hands after mixing to ensure the dry ingredients are fully incorporated into the wet
    Checking the mix is forming a dough to make vegan double chocolate chip cookies
  • Now pour in your chocolate chips and chopped hazelnuts into the dough and gently fold them in
    Mixing in the chopped nuts and chocolate chips to make vegan double chocolate chip cookies
  • Cover your mixing bowl and put it into the fridge for at least 30 minutes (or overnight) so that the dough stiffens
    A bowl of refrigerated dough to make vegan double chocolate chip cookies
  • Meanwhile, heat up your oven to 180°c (fan)
  • Line a large baking tray with baking parchment (I used tin foil but only because I ran out of parchment…)
  • Take the cookie dough out of the fridge and using a metal spoon, form the dough into equal individual balls and place evenly on the lined tray
    Laying the formed cookies on to a lined baking tray to make vegan double chocolate chip cookies
  • Press the dough balls down with the back of a metal spoon so that they form slightly larger circles, this will help make them flatter
  • Bake the cookies in your preheated oven for 12 minutes
  • Remove the cookies from the oven once the time is up, they should still look a little soft on top as they will harden as they cool
    The baked vegan double chocolate chip cookies
  • Let them cool for at least 5 minutes before moving them onto a cooling rack
    The vegan double chocolate chip cookies cooling on a wire wrack
  • Give it about 20 minutes before eating them, but I do recommend saving some for the next day as they become wonderfully chewy

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Lucy Johnson

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