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 or enjoying as a late-night snack. The best part? You won’t even taste the aquafaba! So, grab your mixing bowls, and let’s get started on these decadent cookies that everyone will love.

Reasons to Love Vegan Double Chocolate Chunk Cookies.

There are countless reasons to fall in love with these cookies. Here are just a few:

• Rich Chocolate Flavor: The combination of cocoa powder and chocolate chunks creates a deep, chocolatey experience.
• Easy to Make: With just a few simple steps, you can have these cookies ready to bake in no time.
• Vegan and Wholesome: Made without eggs or dairy, they’re perfect for any vegan lifestyle while still being indulgent.
• Customizable: Add nuts, dried fruits, or your favorite mix-ins to make them your own.
• Perfect Texture: They come out perfectly chewy on the inside and slightly crispy on the outside.

The Essentials

To create these Vegan Double Chocolate Chunk Cookies, you will need the following ingredients:

• 1/4 cup aquafaba (the liquid from a can of chickpeas)
• 1/2 cup melted coconut oil
• 1/2 cup real maple syrup
• 1/4 cup brown sugar (use 1/3 cup for a sweeter cookie)
• 2 tablespoons nut milk
• 2 teaspoons vanilla extract
• 2 cups plus 2 tablespoons all-purpose flour or all-purpose gluten-free flour (I recommend Bob’s Red Mill Gluten Free 1 to 1)
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 1/2 cups chopped chocolate chunks or chips
• Sea salt for sprinkling on top

What You’ll Need (Gear)

Before you dive into the mixing, gather your kitchen essentials:

• Mixing Bowls: For combining your wet and dry ingredients.
• Spatula: To help mix and fold ingredients together.
• Baking Sheet: Line with parchment paper for easy cleanup.
• Ice Cream Scoop or Spoon: For portioning out the cookie dough.
• Oven: Preheated to ensure cookies bake evenly.

Vegan Double Chocolate Chunk Cookies: From Prep to Plate

Now, let’s get into the baking process. Follow these simple steps to create your Vegan Double Chocolate Chunk Cookies:

Step 1: Prepare Your Ingredients

Start by gathering all your ingredients on the counter. This will make the process smoother and quicker. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 2: Mix the Wet Ingredients

In a large mixing bowl, combine the aquafaba, melted coconut oil, maple syrup, brown sugar, nut milk, and vanilla extract. Whisk until everything is well mixed and smooth.

Step 3: Combine the Dry Ingredients

In a separate bowl, sift together the all-purpose flour, baking soda, and kosher salt. This will ensure that there are no lumps and that the baking soda is evenly distributed.

Step 4: Combine Wet and Dry Ingredients

Gradually add the dry mixture to the wet ingredients. Use a spatula to fold them together until just combined. Be careful not to overmix; it’s okay if there are a few lumps.

Step 5: Add the Chocolate Chunks

Gently fold in the chopped chocolate chunks or chips. This is where the cookies get their double chocolate goodness!

Step 6: Scoop the Cookie Dough

Using an ice cream scoop or a spoon, scoop out the dough and place it on the prepared baking sheet. Leave enough space between each cookie as they will spread while baking.

Step 7: Sprinkle with Sea Salt

Before baking, lightly sprinkle a pinch of sea salt on top of each cookie. This enhances the chocolate flavor and adds a delightful contrast.

Step 8: Bake!

Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are set and the tops look slightly cracked. The cookies will continue to cook on the baking sheet as they cool.

Step 9: Cool and Enjoy

After baking, let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy them warm or store them for later!

Dairy-Free/Gluten-Free Swaps

If you need to make substitutions for dietary restrictions, here are some great options:

• Nut Milk: You can use any plant-based milk such as almond, soy, or oat milk.
• Gluten-Free Flour: Bob’s Red Mill Gluten Free 1 to 1 is a great substitute to make these cookies gluten-free.
• Coconut Oil: If you prefer, you can use vegetable oil or a vegan butter substitute.
• Chocolate Chips: Ensure that the chocolate chips you use are dairy-free and gluten-free if necessary.

Problems & Prevention

To ensure your Vegan Double Chocolate Chunk Cookies turn out perfectly, consider the following tips:

• Too Dry: If your dough feels too dry, add a splash more nut milk to bring it together.
• Overbaking: Keep an eye on the cookies as they bake. They can quickly go from perfectly baked to overdone. Remove them when the edges are set.
• Spread Too Much: If your cookies spread too much, try chilling the dough for 30 minutes before baking.
• Storing Cookies: Store in an airtight container to keep them fresh for longer.

Leftovers & Meal Prep

If you have any leftover Vegan Double Chocolate Chunk Cookies, here’s how to store them:

• Room Temperature: Store in an airtight container at room temperature for up to 5 days.
• Freezing: You can freeze the cookie dough for up to 3 months. Scoop the dough onto a baking sheet and freeze until solid, then transfer to a freezer bag. Bake them straight from the freezer, adding an extra minute or two to the baking time.
• Reheating: If you prefer warm cookies, pop them in the microwave for about 10-15 seconds before enjoying.

Popular Questions

Can I use a different type of sweetener?

Absolutely! You can substitute the maple syrup with agave nectar or another liquid sweetener, but keep in mind that it may alter the flavor slightly.

What can I use instead of aquafaba?

If you don’t have aquafaba on hand, you can use 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water), though the texture may vary.

How do I make these cookies even more chocolatey?

Consider adding 1/4 cup of cocoa powder to the dry ingredients for a richer chocolate flavor, or use double the amount of chocolate chunks!

Can I make these cookies ahead of time?

Yes! You can prepare the dough ahead of time and refrigerate it for up to 3 days before baking. Just make sure to let it sit at room temperature for about 10 minutes before scooping.

Keep Cooking

If you enjoyed these Vegan Double Chocolate Chunk Cookies, here are some other delicious recipes to try:

• Cookies With Dark Chocolate – A perfect treat for dark chocolate lovers.
• Chocolate Chip Cookie Dough Bars – A fun twist on classic cookies!
• Homemade Chocolate Croissants – Indulgent and flaky, a perfect breakfast treat.

Ready to Cook?

Now that you have all the details, it’s time to get baking! These Vegan Double Chocolate Chunk Cookies are sure to become a favorite in your household. Whether you’re making them for a special occasion or just a cozy night in, they are sure to impress. Enjoy the process, and most importantly, enjoy the delicious results!