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The best crinkly, and oh so gluten free, Vegan Double Chocolate Chunk Cookies that will fool just about everyone. Made with special secret ingredients, real maple syrup, vanilla, gluten free flour, and double the chocolate chips and/or chunks. These cookies are rich in flavor and soon to become everyone’s favorite. They’re perfect for any and all occasions from school lunches to upcoming game days. Every bite is soft and chewy in the center…with just the right amount of melty chocolate. So DELICIOUS!

Vegan Double Chocolate Chunk Cookies | halfbakedharvest.com

After countless request and many attempts, I’m finally sharing my favorite gluten free and vegan chocolate chip cookies! So many of you have asked for these, so here they are!

And while they’re not my mom’s chocolate chip cookies that I grew up eating, they are so delicious in their own special way. Everything you’d ever want out of a really good chocolate chip cookie.

Vegan Double Chocolate Chunk Cookies | halfbakedharvest.com

The Inspiration

First and foremost, it was you guys. I’ve had so many requests for really good gluten free and vegan chocolate chip cookies. For a while I feared making these. But then I found myself very, very curious about creating a cookie using aquafaba, the liquid from a can of chickpeas.

I was a little weirded out at first, but more curious than anything. So I started experimenting a bit and discovered the magic of aquafaba.

When used in baking, it can replace eggs. And while it’s not a direct substitute, it works so well! And you guys, I promise you, just like you don’t taste the eggs in your cookies, you will not taste the aquafaba either.

Vegan Double Chocolate Chunk Cookies | halfbakedharvest.com

The Details

These are really easy and the only key thing you have to do is whip the aquafaba until it turns white. Just like whipped eggs whites. It only takes a minute though, so it’s not a big deal!

When the aquafaba is whipped, add in all of the wet ingredients. I used maple and brown sugar to sweeten these, and then added lots of vanilla for really good flavor. Plus a splash of nut milk that will help to keep them from drying out.

Vegan Double Chocolate Chunk Cookies | halfbakedharvest.com

On to the dry ingredients. Since I’ve gotten a lot of requests for gluten free cookies, I also made these gluten free. I like to use Bob’s Red Mill Gulten Free 1 to1 Baking Flour, it works so well!

Vegan Double Chocolate Chunk Cookies | halfbakedharvest.com

Then just some baking soda and salt…that’s it!

Stir in the chocolate chips and/or chocolate chunks. Now let the dough hang out for a few minutes to stiffen up. Then roll the dough into nice big cookie dough balls. I found that making these cookies on the bigger side gave better results, so giant cookies it is!

Vegan Double Chocolate Chunk Cookies | halfbakedharvest.com

Bake them up and just minutes later you’ll have the sweetest, soft, and chewy vegan cookies.  Simple as that.

Basically, they’re everything you could want out of a cookie, just vegan and gluten free…so everyone can enjoy them! Perfect for back to school!

Vegan Double Chocolate Chunk Cookies | halfbakedharvest.com

Looking for other vegan dessert recipes? Here are a few ideas:

Homemade Vegan Snickers

Creamy Vegan Chocolate Fudge Pops

Homemade Vegan Twix Bars

Lastly, if you make these Vegan Double Chocolate Chunk Cookies, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Vegan Double Chocolate Chunk Cookie

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 14 cookies
Calories Per Serving: 270 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Instructions

  • 1. Preheat the oven to 350° F. Line a baking sheet with parchment paper.
    2. In a large mixing bowl, using an electric mixer, whisk the aquafaba until it turns white (like whipped eggs whites), about 1-2 minutes. Add the coconut oil, maple, brown sugar, milk, and vanilla and mix to combine. Add the flour, baking soda, and salt. Fold in the chocolate chunks.
    3. Chill the dough 10-15 minutes, then roll the dough into 2-3 tablespoon size balls (I made giant cookies). Place 3 inches apart on the prepared baking sheet. Flatten each ball down into a disk using the palm of your hand.
    4. Transfer to the oven and bake for 7 minutes. Remove the pan from the oven and tap the baking sheet on the counter 2 times to flatten them down. Return to the oven and bake another 4-5 minutes or until the cookies begin to set on the edges, but still doughy in the center. Remove from the oven and tap the baking sheet on the counter 1-2 times to flatten them down again. Let the cookies cool on the baking sheet. They will continue to cook slightly as they sit on the baking sheet.
    5. Eat warm (highly recommend) or let cool and store in an airtight container for up to 4 days. 
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Vegan Double Chocolate Chunk Cookies | halfbakedharvest.com

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Comments

  1. 5 stars
    These were amazing! Mine didn’t turn out doughy at all. I made before I watched the story on IG and definitely didn’t whip the aquafaba enough so I think they will be even better when I do.
    I do wonder if the aquafaba can be substituted for eggs? Thank you for this recipe, it is so great to eat a choc chip cookies again.

    1. Hey Susie,
      Happy Friday!! I am thrilled to hear that this recipe was enjoyed, thanks a lot for giving it a try! If you want to use eggs, I would use 2 whole eggs. xTieghan

    1. Hey Elena,
      So sorry to hear this, was there anything you adjusted in the recipe? Let me know how I can help! xTieghan

  2. Is there anything we can substitute coconut oil for? My daughter is allergic to coconut (and dairy and egg) so we always get stuck on coconut ingredients in vegan baking. These look so great and I have heaps of chocolate so would love to bake them!

    1. Hey Alycia,
      You could swap for another oil of your choice:) I hope you love the recipe, please let me know if you give it a try! xTieghan

    2. These look amazing! My nephew has nut and dairy allergies so the vegan aspect is HUGE! His mama might actually be able to make him some cookie treats!!! Could soy milk be subbed for nut milk? Thank you!

      1. Hey Becca,
        Yes, soy milk would work well here! I hope you love this recipe, please let me know how it turns out! xTieghan

  3. do you have to use GF flour? As a dietitian, I don’t like to use GF replacements unless preparing food for someone who actually needs it

    1. Hi tieghan
      Just made this cookies and whoa…
      They are good! You do not taste the aquafava at all, you can barely taste the coconut oil if something it adds more like a toffee smell/taste combined with the brown sugar,i didn’t have enough maple syrup, so i used 1/2 cup plus 2 tbsp of muscovado sugar, My only issues where that i forgot to freeze for a few minutes, i forgot to flattened down before baking and i made them way too big, so when i wanted to bang them on counter, they did not create any wavy texture, they just stayed like giant muffin tops.

      But even with all that, they tasted good, i will make them again and will follow the instructions as written. Thank you for the recipe ❤

  4. I was planning on cooking dinner with chickpeas tonight so this is perfect! Can aquafaba be left in the fridge overnight to bake these tomorrow? Also could I use coconut sugar instead of brown sugar?

    1. Hey Leah,
      Yes, I think it would be fine to leave it in the fridge. I have not tested this with coconut sugar, so I am unsure what the results would be. I hope the recipe turns out amazing, please let me know if you give it a try! xTieghan

      1. They turned out beautifully, very delicious! Even got a double thumbs up from the fam… and none of us are vegan or gluten free. Your recipes have never failed me before so I had no doubts! I ended up just using brown sugar, and leaving the aquafaba in the fridge overnight was fine 🙂

  5. If I like the sounds of this but don’t require it to be GF, it should be fine to use regular AP flour, right?

    1. Hey! I LOVE all your recipes! I just made these and they turned out mare cakie (not really a word? Lol). You said they were chewy? I feel like I followed the recipe exactly. Thoughts???? Thanks!

      1. Hey Patricia,
        Thanks for giving the recipe a try, did you adjust anything? Did you bang them on the counter? Let me know how I can help! xTieghan

        1. Yes I banged them on the counter…I followed the recipe exactly… I chilled the dough a bit longer than you said. That’s the only thing I did different. 🤔

          1. I did notice that when I added the oil, syrup and sugar that it separated from the whipped aquafaba? Like it didn’t incorporate….

            I’m trying to find a gf recipe I can use for my neighbor. I really want these to work….

          2. That could have been the culprit, when dough is super cold it prevents the cookie from spreading:) xTieghan

        2. I did notice that when I added the oil, syrup and sugar that it separated from the whipped aquafaba? Like it didn’t incorporate….

          I’m trying to find a gf recipe I can use for my neighbor. I really want these to work….

    2. Hey Kristina,
      Yes, totally fine to do that! I hope the recipe turns out amazing for you, please let me know if you give it a try! xTieghan

  6. Is there an aquafaba alternative? I never use canned chickpeas and only make them from scratch. Or has this recipe been tested with the homemade stuff? They look delicious and I really want to try.

    1. Kristen, I make my chickpeas from scratch and use the aquafaba from that whenever I bake. I’ve never had a problem with it.

    2. Hey Kristen,
      Sorry I have only tested this recipe with the Aquafaba. I hope you love the cookies, please let me know if you give them a try! xTieghan

    1. Hey Lily,
      Yes, you will want to purchase vegan chocolate, I like HU brand. I hope you love this recipe:) xTieghan

  7. Hi, Tieghan, I think you might want to change the wording in the first ingredient (about tasting the aquafaba). Thanks for creating this! I haven’t tried cooking with aquafaba and I’m excited to try these for my vegan daughter.

      1. Hey Erika,
        Wonderful! I am so glad that this recipe was enjoyed, thank you so much for giving the recipe a try!! xTieghan

      1. Hey Brooke,
        Yes, that will work well. I hope you love the recipe, please let me know if you give it a try! xTieghan

  8. 5 stars
    Can’t wait to try this! Thank you for posting Vegan recipes! The world needs more plant based recipes! 🙂

    1. Hey Trish,
      Wonderful! I am so glad that this recipe was enjoyed, thank you so much for giving the recipe a try!! xTieghan

  9. Saving these to try. Want to point out a typo in the first bullet point:

    1/4 cup aquafaba Aquafaba is the liquid from a can of chickpeas (garbanzo beans). I promise you will taste it!) One can will have enough aquafaba.

    I don’t think you really mean that you promise we’ll taste it! And I’m not sure what the last line means!

    Question: Do we get the liquid ourselves from a can or is it sold on its own?

    1. Hey Dee,
      So sorry for any confusion, you will not taste the Aquafaba. You will need to use the liquid from the chickpea can, it is not sold on its own. I hope you love this recipe, please let me know if you give it a try! xTieghan

  10. At 56 I was Recently diagnosed with kidney disease and having to check my sugar level.. on a low carbs & sugar diet.. this gal is missing her cookies!! Well this recipe has inspired me to jump back into my passion.. baking!! Each day I make goal list.. this is my goal today!! TU.. TU!

      1. Can’t wait to try this! Just curious if we use eggs instead of aquafaba, do you know how many eggs this recipe would call for and if we still need to whip it like the aquafaba? Thanks!

        1. Hey Kaitlyn,
          I would use 2 eggs and no you probably don’t need to whip them:) I hope you love the cookies! xTieghan