I’ve baked these Vegan Double Chocolate Chunk Cookies on repeat for a couple of months now. They’re reliably tender, deeply chocolatey, and surprisingly simple to pull together. The trick is a light aquafaba whip, a hit of melted coconut oil for chew, and the old-school tap-on-the-counter move that flattens cookies without turning them into thin brittle discs.

No fluff here — just a practical, dependable recipe that works in a home kitchen. I’ll walk you through exactly what to measure, how to handle the dough, and what to watch for so your cookies come out with crisp edges and soft, fudgy centers every time.

Below you’ll find the ingredients, the step-by-step method (followed exactly), and clear troubleshooting notes. If you want to adapt these for gluten-free, make them ahead, or tweak sweetness, there are options and cautions in their own sections.

What You’ll Need

This is a forgiving cookie dough that doesn’t demand special gadgets, but a few basic tools make the process faster and cleaner. Read the ingredients list closely — the recipe lists a specific texture and timing that depend on those exact amounts, especially the aquafaba and the chill time.

Ingredients

1/4 cup aquafaba — the whipped egg replacer; it’s the liquid from a can of chickpeas and helps give lift and structure.
1/2 cup melted coconut oil — provides tenderness and a slightly chewy edge once cooled.
1/2 cup real maple syrup — liquid sweetener that adds moisture and depth of flavor.
1/4 cup brown sugar — adds chew and caramel notes (use 1/3 cup for sweeter).
2 tablespoons nut milk — thins the batter slightly and keeps texture soft.
2 teaspoons vanilla extract — flavor booster; use pure vanilla if you have it.
2 cups, plus 2 tablespoons all-purpose flour or all-purpose gluten-free flour — structure; recipe notes that Bob’s Red Mill Gluten Free 1-to-1 works if you need gluten-free.
1 teaspoon baking soda — lifts the cookies and helps spread in a controlled way.
1/2 teaspoon kosher salt — balances sweetness and enhances chocolate notes.
1 1/2 cups chopped chocolate chunks or chips — use a mix of chunks and chips for melty pockets and bigger bites.
sea salt — finishing touch; a light sprinkle increases contrast and heightens flavor.

Vegan Double Chocolate Chunk Cookies Made Stepwise

Preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper and set aside.
In a large mixing bowl, add 1/4 cup aquafaba. Using an electric mixer, beat on high until the aquafaba becomes white and foamy, about 1–2 minutes.
With the mixer on low, add 1/2 cup melted coconut oil, 1/2 cup real maple syrup, 1/4 cup brown sugar, 2 tablespoons nut milk, and 2 teaspoons vanilla extract. Mix until combined, scraping down the bowl as needed.
In a separate bowl, whisk together 2 cups plus 2 tablespoons all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon kosher salt. Add the dry ingredients to the wet ingredients and fold with a spatula until just combined. Fold in 1 1/2 cups chopped chocolate chunks or chips.
Chill the dough in the refrigerator for 10–15 minutes to firm slightly for easier scooping.
Scoop or portion the dough into 2–3 tablespoon-sized balls. Place the balls 3 inches apart on the prepared baking sheet. Use the palm of your hand to flatten each ball into a disk about 1/2 inch thick. Lightly sprinkle sea salt on top of each cookie.
Bake for 7 minutes. Remove the baking sheet from the oven and firmly tap it on the counter twice to help flatten the cookies. Return the sheet to the oven and bake an additional 4–5 minutes, until the edges are beginning to set but the centers remain soft.
Remove the baking sheet from the oven and tap it on the counter 1–2 times again if desired. Let the cookies cool on the baking sheet; they will continue to set as they cool.
Enjoy warm or let cookies cool completely and store in an airtight container for up to 4 days.

What Sets This Recipe Apart

Three things make these cookies special. First, aquafaba gives a surprisingly light structure without eggs; it whips quickly and helps produce a soft, slightly cakey interior that still melts in your mouth. Second, the double chocolate approach — chunks plus chips — creates a mix of gooey pockets and richer, fudgy bites. Third, the two-stage bake and the counter-tap trick: a short initial bake followed by a firm tap flattens the cookies so they spread evenly without becoming thin and crisp. That delivers crisp edges and indulgently soft centers.

Finally, the use of melted coconut oil and maple syrup keeps the dough moist and forgiving. The result is a cookie that feels decadent but stays manageable in a home oven. It adapts well to gluten-free flour blends named in the ingredients without losing its essential texture.

Low-Carb/Keto Alternatives

This specific version leans on maple syrup and brown sugar, so it isn’t low-carb by design. If you’re aiming for a keto-style cookie, prepare for trade-offs in texture and flavor. Low-carb flours and sugar substitutes absorb liquid differently and won’t behave the same as the all-purpose (or 1:1 gluten-free) flour called for here.

If you choose to experiment: use a low-carb flour blend designed for cookies, pick a low-carb chocolate alternative, and expect to adjust liquid ratios and baking time. The aquafaba whip and tapping technique can still help; just watch dough firmness when portioning. I recommend testing a small batch first before doubling the recipe.

Setup & Equipment

Must-have

Mixing bowls — one large for the wet mixture and one for the dry ingredients.
Electric mixer — for whipping aquafaba quickly to the right consistency.
Baking sheet and parchment paper — for even baking and easy cleanup.
Measuring cups and spoons — for accurate measurements (especially flour).
Spatula — for folding the chocolate into the dough without overworking it.

Nice-to-have

Scoop or scale — speeds up portioning and makes uniform cookies.
Cooling rack — for faster and even cooling if you remove cookies from the sheet after they set.

Troubles You Can Avoid

Cookies spreading too much: measure flour correctly. Spoon flour into the cup and level it off instead of scooping directly with the measuring cup. Also, ensure the dough chills the full 10–15 minutes so it firms enough to hold shape before baking.
Centers never set: follow the two-stage bake (7 minutes, tap, then 4–5 minutes). Ovens vary; if centers remain too raw, add one extra minute in the second bake and check again.
Cookies too dry or cakey: overbeating dry ingredients or using too much flour will dry them out. Fold gently and stop once combined. Don’t overbake; they firm as they cool.
Aquafaba fails to whip: use chilled aquafaba straight from the can and a clean, dry bowl. If it doesn’t get foamy, try whisking a bit longer; different brands vary slightly.
Coconut oil solidifies while mixing: melt oil just enough to liquefy, then let it cool briefly before adding to whipped aquafaba so it doesn’t collapse the foam completely.

Tailor It to Your Diet

Vegan — confirmed. The recipe avoids eggs and dairy. For gluten-free needs, the ingredients explicitly list an all-purpose gluten-free flour option (Bob’s Red Mill Gluten Free 1-to-1). That swap is the most straightforward way to keep texture consistent.

Simpler swaps people commonly make: use any neutral plant milk for the “nut milk” called for, and choose your favorite vegan chocolate for the chunks. If you prefer sweeter cookies, use the 1/3 cup brown sugar option noted in the ingredient list.

Behind-the-Scenes Notes

Aquafaba works because it’s a protein- and carbohydrate-rich liquid that can trap air when whipped, much like egg whites. It gives rise and a tender crumb without flavor interference. Coconut oil contributes to chew because it solidifies at cooler temperatures; that property helps the cookies set once they come out of the oven while leaving interiors soft.

The tap-on-the-counter trick isn’t a gimmick. The initial short bake sets the edges slightly while leaving centers soft. Tapping physically compresses and spreads the cookies so the second bake finishes them at the thin-but-chewy stage instead of leaving them tall and cakey or letting them flatten too early in the oven.

Make-Ahead & Storage

Dough: You can make the dough up to 24 hours ahead and keep it covered in the refrigerator. If you want to freeze portions for later, portion dough balls onto a tray, freeze until solid, then transfer to a freezer-safe bag. Bake from frozen — add a minute or two to the bake time.

Baked cookies: Let them cool completely, then store in an airtight container at room temperature for up to 4 days as the recipe notes. If you want longer life, freeze baked cookies in a single layer on a tray, then transfer to a bag for up to 2 months. Thaw at room temperature or warm briefly in a low oven.

Reader Questions

Q: Can I replace aquafaba with applesauce or flax egg?
A: Both are common vegan substitutes, but they behave differently. Aquafaba whips and traps air; applesauce and flax egg add moisture and binding but won’t give the same lift. If you swap, expect a denser cookie and adjust the dough consistency as needed.
Q: Will regular olive oil work instead of coconut oil?
A: You can use a neutral-tasting oil, but liquid oils won’t set the same way coconut oil does. That may produce a softer, more spread-prone cookie. If you try it, chill the dough a little longer before baking.
Q: My cookies came out too salty — how much sea salt should I sprinkle?
A: Lightly. A small pinch per cookie is enough. If you’re unsure, skip the finishing salt until you’ve baked one tray to test the balance.
Q: Can I make smaller or larger cookies?
A: Yes. Adjust bake time: larger cookies will need a few extra minutes; smaller ones will take less. Keep an eye on the center softness as your guide.

Bring It to the Table

Serve these warm with a tall glass of plant milk or a steaming cup of coffee. If you’re packing them for a bake sale or picnic, stack them with parchment between layers so they don’t stick. They travel well, and a quick 8–10 second zap in the microwave revives that just-baked, melty-chocolate experience.

Finally, enjoy the process. These cookies are forgiving, communal, and built for sharing. Make a batch. Give one to a neighbor. Keep some for yourself. They hold up beautifully and reward small, careful steps at the stove.

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Vegan Double Chocolate Chunk Cookies.

There’s something truly magical about the combination of rich chocolate and a chewy cookie texture. These Vegan Double Chocolate Chunk Cookies are a delightful treat that will satisfy any sweet tooth. Made with wholesome ingredients, they are not only delicious but also incredibly easy to whip up. Plus, they are perfect for sharing with friends…

Prep Time15

Cook Time15

Total Time30

Servings: 14 servings

Ingredients

1/4 cupaquafaba Aquafaba is the liquid from a can of chickpeas (garbanzo beans. I promise you will not taste it!)
1/2 cupmelted coconut oil
1/2 cupreal maple syrup
1/4 cupbrown sugar use 1/3 cup for sweeter
2 tablespoonsnut milk
2 teaspoonsvanilla extract
2 cups plus 2 tablespoonsall-purpose flour or all-purpose gluten-free flour(I use Bob's Red Mill Gluten Free 1 to 1)
1 teaspoonbaking soda
1/2 teaspoonkosher salt
1 1/2 cupschopped chocolate chunks or chips
sea salt

Instructions

Preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper and set aside.
In a large mixing bowl, add 1/4 cup aquafaba. Using an electric mixer, beat on high until the aquafaba becomes white and foamy, about 1–2 minutes.
With the mixer on low, add 1/2 cup melted coconut oil, 1/2 cup real maple syrup, 1/4 cup brown sugar, 2 tablespoons nut milk, and 2 teaspoons vanilla extract. Mix until combined, scraping down the bowl as needed.
In a separate bowl, whisk together 2 cups plus 2 tablespoons all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon kosher salt. Add the dry ingredients to the wet ingredients and fold with a spatula until just combined. Fold in 1 1/2 cups chopped chocolate chunks or chips.
Chill the dough in the refrigerator for 10–15 minutes to firm slightly for easier scooping.
Scoop or portion the dough into 2–3 tablespoon-sized balls. Place the balls 3 inches apart on the prepared baking sheet. Use the palm of your hand to flatten each ball into a disk about 1/2 inch thick. Lightly sprinkle sea salt on top of each cookie.
Bake for 7 minutes. Remove the baking sheet from the oven and firmly tap it on the counter twice to help flatten the cookies. Return the sheet to the oven and bake an additional 4–5 minutes, until the edges are beginning to set but the centers remain soft.
Remove the baking sheet from the oven and tap it on the counter 1–2 times again if desired. Let the cookies cool on the baking sheet; they will continue to set as they cool.
Enjoy warm or let cookies cool completely and store in an airtight container for up to 4 days.