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Vegan Double Chocolate Chip

Vegan Double Chocolate Chip Cookies

Vegan Double Chocolate Chip Cookies made with flax egg and plant butter.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 20
Author Cookie Madness


  • 1 tablespoon ground flaxseed
  • 3 tablespoons water
  • 1 ½ sticks 170 grams Country Crock plant butter with almond or olive oil
  • 1 scant cup granulated sugar 190 grams
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour 160 grams
  • 1/3 cup 25 grams unsweetened cocoa powder, natural or Dutch
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup of chocolate chips that don’t have dairy
  • 1/2 cup coarsely chopped walnuts or pecans
  • 1/3 cup dried cherries optional


  • Preheat the oven to 350°F Have ready two parchment lined baking sheets. If you plan to chill the dough don’t preheat.
  • In a small bowl, mix together the flaxseed and water. Set aside.
  • In a large mixing bowl combine flour, cocoa powder, baking soda, baking powder and salt. Set aside.
  • Using an electric mixer, beat plant butter and sugar until creamy. Add the flax egg and vanilla and stir until well mixed
  • Gradually add the flour mixture and stir until combined, then add the chips, nuts and cherries (if using)
  • With a medium cookie scoop, scoop out about 20 mounds of dough and space about 2 ½ inches apart on two baking sheets. Press down slightly. For larger cookies, use a large scoop and scoop out about 12 mounds of dough.
  • Bake for about 10-12 minutes or until cookies appear set. Remove from oven. If the cookies have spread, tap in the edges a bit with the back of a spatula while the cookies are still hot. Set a few more chocolate chips on top of the hot cookies.