vegan double chocolate chip cookies

Vegan Double Chocolate Chip Cookies

15 Mins     10 Mins     Easy     5

These vegan double chocolate chip cookies come out crisp on the outside and deliciously soft on the inside. Full of chocolate chips, they are oh so gooey when eaten slightly warm.

Makes 12


  • 1 tbsp ground flaxseed
  • 3 tbsp cold water
  • 200g vegan margarine
  • 100g golden caster sugar
  • 100g light brown sugar
  • 250g plain flour
  • 75g cocoa powder
  • 1 tsp bicarbonate of soda


  • Line 2 baking trays. Preheat the oven to 170C/340F fan.
  • Mix the flax seeds and water together to make the flax seed ‘egg’ and set aside for 5 minutes.
  • In a large bowl, beat margarine and both sugars together until fully combined. Mix in the flax seed egg, then add the flour and bicarbonate of soda, and mix until combined. Using a spoon or your hands, fold in the chocolate chips.
  • Use your hands to roll out 12 cookie dough balls and place 6 on each tray, spaced evenly apart. If the mix is too sticky, spoon the mix directly onto the trays instead.
  • Bake for 10-12 minutes, then leave to cool on the trays.
Store in an air tight container. Best eaten within 5 days of baking, or freeze for up to 2 months (layer parchment between to stop them from freezing together).

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