Vegan double chocolate cookies

(Vegan double chocolate cookies)

You heard it here first. I’ve actually completed my Christmas shopping ahead of time. It’s the first ever documented occurance of its kind, in all the many odd years that I’ve been enduring December gift buying through gritted teeth. The Christmas cards were even mailed out two weeks ago. Someone actually sent a reply exclaiming surprise at how organised I was.

Next year, I’ll probably revert back to spending the dying shopping hours of Christmas Eve frantically looking for necessary presents. But for now, I get to sit back and bask (and bake) in the glory of readiness.

Because most of my shopping was done online this year, I came across some lovely things during my travels, which I’m bookmarking for future reference. Call it a head start for Christmas 2012 if you like.

-this takoyaki grill pan

-the Lebkuchen spice blend from Gewurzhaus

-this journal to accompany the Keepsake Box I sent my niece

-vintage treasures from emerald + ella and Cake Vintage

-a subscription to Gastronomica

-Tasmanian apple brandy

-or maybe next year I’ll just settle for sending some very special cards

In the meantime, if you happened to make the gingerbread cake from a previous post, and still find yourself in possession of a bit of leftover apple sauce, you may want to make these chocolate cookies as well. Use a suitable alternative to the recommended flours below if you want to want them to also be gluten free.

[Note : 12/09/2016 I have deleted the recipe as it needs a few tweaks and I haven’t yet had time to test it out! The recipe will be republished in the future!]

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  1. Rosa said,

    December 9, 2011 @ 12:05 am

    Beautiful cookies! They look so perfect and really irresistible.



  2. Emma said,

    December 9, 2011 @ 3:37 am

    Nice work on the christmas presents! I am in the same boat as yourself, although without the basking/baking time. I don’t know how I found myself here…. how have I ordered all my gifts already? It’s a magical place to be.

    Yum @ the Calvados!

  3. Yuri - Chef Pandita said,

    December 9, 2011 @ 9:08 am

    I haven’t bought a single present yet! These cookies look amazing, I think I’ll make them using coconut oil 🙂

  4. Alanna said,

    December 9, 2011 @ 9:45 am

    These look absolutely delicious! I usually shy away from vegan things (including vegans), but I would totally make these.

  5. Hannah said,

    December 9, 2011 @ 1:51 pm

    I just love it when you bake vegan! And these cookies look absolutely incredible to boot. They’re already bookmarked and on my holiday baking list. Seriously can’t wait to try the recipe!

  6. Caitlin said,

    December 10, 2011 @ 12:53 pm

    Just lovely – I’ve never made cookies primarily using oil, so this could be fun. Oh! And we’ll be in Ireland over Christmas & NYE and I thought of you and B (well, B in particular) 🙂

  7. sarah the baker yoon said,

    December 15, 2011 @ 10:33 am

    how is it that every single post of yours is just absolutely picture perfect? it puts me straight into a happy summer’s day even if it’s not summer! your styling is impeccable. so much to learn! 🙂

    thanks for your warm welcome! i hope i can keep it up. i admire you for being so faithful to your blog!!! cheers and see you soon again!

  8. InTolerantChef said,

    December 17, 2011 @ 1:12 pm

    Good for you being on top of things! I love these cookies too, and will have a go making them gluten free so I can devour them too!

  9. Basic Vegetarian said,

    December 27, 2011 @ 4:00 pm

    This looks like a really good vegan cookie recipe. Besides being double chocolate, they seem to have the perfect texture 🙂

  10. Celes said,

    July 28, 2012 @ 12:52 pm

    Im making it right now! But it’s really oily, 1 cup of oil is too much. The oil is separating from the dough. Even when I took it out of the fridge.

    Looking forward in tasting it!

  11. Y said,

    July 28, 2012 @ 1:02 pm

    Hi Celeste, it’s definitely meant to be 1 cup of oil. If it’s separating, it probably just needs to be chilled until firm enough to mix back in. x

  12. SANAA NALWALLA said,

    August 14, 2012 @ 9:38 pm

    hey wat else can i use as a substitue if i dont have any apple sauce?

  13. Y said,

    August 14, 2012 @ 10:38 pm

    If you don’t have apple sauce, I’d recommend using a different puree, eg. pear, pumpkin, maybe even banana?

  14. Amanda said,

    October 18, 2012 @ 2:20 am

    Can these cookies be rolled out and used with cookie cutters?
    They look delicious!

  15. Y said,

    October 18, 2012 @ 6:53 am

    Hi Amanda! You could try but I would probably advise against it. The dough is soft and spreads when it bakes, like regular chocolate chip cookie dough.

  16. Amy said,

    November 30, 2012 @ 7:53 am

    Im making these right now. I actually just began the chilling process. I swapped some of the ingredients to make it more plantbased for my sensitive stomach. I can’t wait to try them.

  17. Y said,

    November 30, 2012 @ 8:41 am

    Hi Amy, hope you enjoy the end results and that the substitutions work out well! x

  18. Christine said,

    December 12, 2012 @ 2:14 pm

    Oh my gosh, this recipe is awesome! Tried it the first time exactly as its written… I, too, thought they seemed too oily, but went with it after reading your comments. They turned out so yummy… But I still wanted to use less oil, so tonight I substituted half the oil for puréed avocado – you must try! They’re so rich and fluffy! Thanks so much for the inspiration!

  19. Y said,

    December 12, 2012 @ 5:20 pm

    Christine : Thanks for the tip! I LOVE avocado and wouldn’t have thought to use it in this cookie.

  20. Aimee said,

    December 15, 2012 @ 11:44 am

    How many cookies does this produce approx? I need to make 4 dozen so wondered if doubling the batch would be enough…

  21. Y said,

    December 15, 2012 @ 6:12 pm

    Aimee : Yes, doubling should be enough! x

  22. Genevieve said,

    January 13, 2013 @ 2:17 am

    I have never baked a vegan dessert before and this was so easy I don’t think I would want to bake with butter and eggs again. I love dark chocolate and these are the perfect chocolate fix cookie! Next time I make these, I will deffinately try what Christine suggested with the avocado. Thank you for posting!

  23. Rooted Vegan said,

    March 1, 2013 @ 7:28 am

    Just thought you might want to know that we linked to you today.

  24. Nicole said,

    April 11, 2013 @ 4:14 am

    I’ve made these twice and live the flavor,but the texture is a bit gritty and they fall apart. Is it because of the baking soda? Should it be baking powder?

  25. Y said,

    April 11, 2013 @ 7:23 pm

    Hi Nicole, I’m not sure why they would be gritty and fragile. It wouldn’t be due to the baking soda. There’s nothing in the ingredient list that would make the batter gritty. Did you happen to substitute any of the ingredients?

  26. Renee said,

    May 22, 2013 @ 1:59 am

    Thanks! Just made these with kiddos, I didn’t use all the oil, didn’t chill and didn’t have choc chips. Still a big hit!

  27. Y said,

    May 22, 2013 @ 8:52 am

    Renee : Good to hear. Thanks for the feedback! x

  28. mumy said,

    February 23, 2014 @ 1:20 am

    It look so nice I couldn’t find apple sauce here in my country what can I use instead ?? 🙁

  29. Y said,

    February 23, 2014 @ 6:18 pm

    mumy : Hi! If you can source fresh apples, you can make your own apple sauce! It’s peeled, sliced, cooked, then pureed apples.

  30. D said,

    March 23, 2014 @ 2:01 pm

    These is a great recipe! I have made these cookies with Granny Smith & Braeburn and both work well. I use a food processor to make ‘applesauce’ with just processing apples including the skin. I end up cooking less cookies because I the chilled dough is so good!

  31. bella said,

    October 10, 2014 @ 10:44 am

    Making these right now. The batter is delicious! Has anyone been successful in making these gluten free and want to tell me what substitutions were made?

  32. fallon said,

    November 11, 2014 @ 12:52 am

    Hi love the recipe tried it out today and they didn’t come out looking like yours they came out fragile and they just look really different. They look more like a really soft fragile chocolate chocolate chip cookie. Is there something I did wrong?

  33. Y said,

    November 12, 2014 @ 7:39 am

    fallon : Hi! I’m not really sure where the recipe went wrong for you. Did you make any ingredient substitutions?

  34. Arasim said,

    November 24, 2014 @ 5:32 am

    They are in the oven right now. The dough seems really oily, and I had to add a bit more flour so that I could roll them. I hope they turn out to be delicious. thanks for the recipe.

  35. Isabella said,

    July 9, 2015 @ 11:54 am

    I made these today and they turned out great! The only things I did differently were leaving out the chocolate chips and baking a shorter period of time. The cookies are perfectly soft/crunchy.

  36. Veronica said,

    December 21, 2015 @ 7:33 am

    These cookies really fell apart after baking time. I followed the recipe to the letter

  37. Y said,

    December 21, 2015 @ 8:42 am

    Hi Veronica : Sorry to hear that. That’s never happened to me with this recipe, so I’m not sure why it would have occurred for you. Maybe they needed longer in the oven?

  38. Stephanie Otteni said,

    December 25, 2015 @ 11:09 am

    I made these today for my sister (who is vegan) to have at Christmas so she wan’t left out by all the non-vegan cookies and they turned out fantastic!! I might have over backed them a bit so they were more on crunchy side than the chewy side I would have liked but they are still yummy. I was worried about how oily they were when I made the dough and thought it might be because I replaced the flours with my gluten free mix but then I saw a few people on here say that was how it was supposed to be and to do with it, so I did. Thank you for this recipe I will be adding it to my family cookbook!!

  39. Y said,

    December 25, 2015 @ 11:15 am

    Hi Stephanie! Yay, glad it worked out for you and thanks for the feedback! x

  40. Bethany said,

    August 20, 2016 @ 6:42 am

    Mine came out perfect! I thought the batter was way too oily and was already making changes in my head… and then they came out of the oven amazing. Thank you!

  41. ange said,

    September 11, 2016 @ 8:07 am

    I made this recipe as is the first time and we’re way too oily and made my boyfriend and I sick! We instead used a couple teaspoons of oil on the cookie sheet and substituted 1 cup oil for 1 and a half cups flax milk. Also we didn’t use apple sauce the second time due to the milk. They were nice and moist and not oily!
    good recipe though!

  42. Ramon Wallace said,

    November 28, 2016 @ 8:04 pm

    Any chance the recipe can be shared…soon?? It’s been deleted, and I’d love to make these for some GF friends.

  43. Y said,

    November 29, 2016 @ 6:28 pm

    Hi Ramon! Sorry, I haven’t had time to work on the recipe yet!

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