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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: 324 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. Hi Tieghan,

    Thanks so much for making this vegan cookie recipe! I’m so excited to try it. Do you think it would be ok to make the dough and put it in the fridge overnight before making the cookies? Thanks!!

    1. Hey Jamie,
      Sure, that should work just fine for you, I would allow the dough to sit on the counter for a bit before baking though. I hope you love this recipe, please let me know if you give it a try! xTieghan

  2. 5 stars
    My entire family is a fan of your recipes, and the moment this Vegan Choco Chunk came out, I got immediate texts about it. I have been waiting for this moment–a vegan chocolate chip cookie from a chef whose recipes have never failed us yet!

    Even though I’ve been vegan for a while now, this was my first time whipping aquafaba. I’ve used it before as an egg replacer, but always heard it was such effort to whip by hand. So, it was very exciting to find they whipped pretty instantly, within a minute, like egg whites.

    I used Morton salt, a maple syrup and agave mixture, and your suggested GF flour. Can’t wait to try them next time with AP flour (because I WILL be making them again). They came out absolutely delicious, and so satisfying when eaten warm.

    Thank you for sharing this! Hope you will continue to create vegan recipes!

    1. Hey Jessyca,
      Happy Friday! I am delighted to hear that this recipe was enjoyed! Thanks a lot for making it. xTieghan

  3. 4 stars
    I made these vegan cookies and instead of aquafaba I used the Flax(faba) method. I had too much hummus on hand already to open a can of chickpeas. The cookies turned out more soft and fluffy then chewy. Are they supposed to be more traditioanl/chewy cookie? I only used the mixer for the “white” part and then used a spatula of the rest so the fluffyness wasnt from over beating batter.

    1. Hey Chelsea,
      So since I didn’t test this recipe using flax, I am unsure of what the results would be. If you have issues using the aquafaba that the recipe calls for then please let me know:) Thanks for making them! xTieghan

  4. 5 stars
    Texture is a little gummy but that’s probably to be expected – flavor is all there! Love the cookie dough out of the bowl too… 😉

    1. Hey Kellie,
      Thanks a lot for giving this recipe a try, I am so glad to hear that it was enjoyed!! xxTieghan

  5. this recipe landed in my feed exactly when i needed it, thank you tieghan!!! i’ve never made vegan cookies before, but wanted to bring a dessert everyone could eat to a work potluck where many of my coworkers are vegan. i doubled the recipe, and although these turned out more doughy than your photos, despite not skipping the bang-them-on-the-counter step (and, i flattened the second batch before placing in the oven which did help), they were such a hit!! as always your recipes never disappoint 🙂

    1. Hey Steph,
      Thanks a lot for giving this recipe a try, I am so glad to hear that it was enjoyed!! xxTieghan

  6. I’d love to try these out but am cooking for a friend who’s allergic to coconut. Could I use vegetable or olive oil instead of coconut oil?

    1. Hey Rebecca,
      Yes, either of those would work. I hope the recipe turns out amazing for you, please let me know if you give it a try! xTieghan

    1. Hey Lori,
      Yes, oat milk will also work well here. I hope you enjoy the recipe, please let me know if you give it a try! xTieghan

    1. Hey Denise,
      Awesome! I love to hear that this recipe was enjoyed and appreciate you giving it a go! Have a wonderful week:) xTieghan

  7. Loved these cookies! I used flax seed meal as my egg replacement and all purpose flour. They turned out great!

    Thanks for creating this recipe!

    1. Hey Natalie,
      Awesome! I love to hear that this recipe was enjoyed and appreciate you giving it a go! Thanks for sharing what worked well for you. Have a wonderful week:) xTieghan

  8. 5 stars
    Followed the recipe exactly and they came out perfect. My fiancé has recently become sensitive to eggs so this recipe was a life saver. I’m also going to a party where a couple of my friends are vegan and I know these are going to be a hit!

    Tieghan, do you know if you can substitute aquafaba for eggs in most baking recipes?

    Thank you for making something so delicious that we can all enjoy!

    1. Hey Jessica,
      Happy Sunday! Thanks a lot for making this recipe, I love to hear that it was enjoyed! Honestly, I can’t say for sure about the aquafaba since I haven’t tested it in a lot of my baking recipes, but I would say its worth a shot! xxTieghan

    1. Hey Suzanne,
      Sorry to hear you are having issues with this recipe, a little more info would be helpful. Was there anything you may have adjusted? Please let me know how I can help! xTieghan

  9. 2 stars
    Saw this recipe on ig and had chickpeas for lunch so thought I’d save the aquafaba and attempt a vegan cookie. Followed all the instructions precisely but think I’ll be sticking to my usual dairy filled cookie recipe. The cookies have quite a dense cake like texture and are pretty thick. Flattened them and banged them in the counter but they do not spread at all whilst baking so you get a very thick cookie. So if that is your preference you may like these but my preference is a thinner chewier cookie which these weren’t. Will try your other cookie recipes just think this one wasn’t for me

  10. 3 stars
    I made these cookies this week. I read the comments below and had to laugh. One gal said it was too liquid and one said too doughy and one said great! My dough was very thick…I followed the recipe exactly, so I don’t know why it was so thick! The cookies never “fell” when I banged the cookie sheet on the counter….they were solid and didn’t budge! Also, I LOVE choc chips but there was actually too many (did I just say that!!!)…I would only do 1 cup instead of 1 1/2 cups. I had trouble getting all the chips into cookies…it was like there wasn’t enough dough. The cookies taste ok but I was hoping for something a little more soft.

  11. 5 stars
    Just made these and they’re amazing. I whipped the aquafaba around 4-5 minutes, subbed coconut sugar for the brown sugar, and chilled the dough for about 30 minutes. I kept it in the fridge between batches. Will be my new go to CCC!

    1. Hey Jere,
      Happy Sunday! Thanks a lot for making this recipe, I love to hear that it was enjoyed! xxTieghan

    1. Hey Mat,
      So sorry to hear this, did you chill your dough as the recipe calls for? Please let me know how I can help! xTieghan