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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. Hey Kristy,
      I love to hear that this recipe worked out for you, thanks a bunch for giving it a try! Yes, that should be okay! xTieghan

    1. Hi Gabby,
      Yes either of those would work. Please let me know if you give the recipe a try, I hope you love it! xTieghan

  1. Hi Tieghan,
    Love love your recipes! However are there any adjustments if I make this in a smaller batch?

    Much love,
    Devanshi

  2. 5 stars
    So good! I made them gluten free as well using Trader Joe’s flour blend. My husband loved them too and he is very particular about gluten-free and vegan items.

  3. Hi! Quick question, will this dough freeze well if I prep the dough and divide up into cookies to freeze on a cookie sheet and then store in a freezer bag until ready to bake? Not sure if that will change the texture. Thanks!

  4. The directions call for folding the salt into the dough, but the photos look like there is salt sprinkled on top….Please advise.

    1. Hey there,
      I added sea salt on top, that is optional:) I hope you love the recipe, please let me know if you give it a try! xTieghan

  5. Okay surprisingly my cookie dough was SO runny! I had to add like an extra half cup of flour and it was still quite runny (helped slightly when chilled)… The chickpea liquid fluffed right up but then it entirely fell flat I feel like. Was that my problem? I measured everything else correctly! Once baked they still cooked fine, but I regret having to add the extra flour. Made for a bunch of vegan students at Harvard and they LOVED them! Said they were some of the best vegan cookies they’d ever had. High praise!

    1. Hey Julia,
      Thanks so much for giving the recipe a try! Totally fine that the aquafaba fell flat, it will once the ingredients are added. Was there anything you may have adjusted in the recipe for your dough to be so runny? Please let me know how I can help! xTieghan

  6. I followed the recipe all the way through, expect for using regular milk instead of nut but the cookies look nothing like yours lol. They are fluffy and almost cake like. Very soft on the outside and inside. The still taste good but I’m missing the crunchy outside. A little puzzled.

    1. Hey Michelle,
      Thanks for giving the recipe a try, sorry you did not enjoy the texture. Did you bang them on the counter a few times? That is how I achieve the flatter cooke result. Please let me know if this helps! xTieghan

      1. Thanks for the reply, Tieghan. I did bang them on the counter each time. They didn’t appear to flatten at all though. The second batch I manually spread them out a bit to help. The batter was also always sticky even after chilling, I even gave it extra time. I had to use some flour on my hands to try and work with it.

        Who knows! I was due for a baking fail lol I’m sure next time will be better.

  7. Any advice for making these at altitude? I implemented the standard adjustments for 9000 feet and they came out terribly thick and did not spread or brown.

  8. 4 stars
    I was so intrigued by this recipe and finally made them today. They’re surprisingly fluffy. Not as sweet as a regular cookie but that’s not necessarily a bad thing! It’s nice to have a good recipe on hand for vegan/allergy friends

  9. 4 stars
    Flavor is amazing ! I subbed almond flour which needed significantly longer in the fridge – I would go 30 minutes! Maybe even more flour but I didn’t play with proportions and did 1:1. Definitely not the prettiest cookie I’ve made but allergen friendly and delicious !!

  10. Hi Tieghan! Love your Recipes. On the hunt for cookies as my son has a new friend that’s allergic to nuts and eggs. Could I make these using the egg replacement but still use the butter in place of coconut oil? Or even the brown butter cookie recipe in your book but replace the eggs with this method? Thanks!

    1. Hey Sara,
      Sure, I bet that would work well for you! I hope you love this recipe, please let me know how it turns out! xTieghan

  11. Hi! Would oat flour, almond flour or a mix of the two work as another flour subsitute? Is it a 1:1 conversion from your recipe? Thanks!

    1. Hey Ella,
      Yes, you can use an equal amount of almond flour for this recipe. Please let me know if you give it a try! xTieghan

  12. 5 stars
    These were perfect and delicious! Crunchy on the outside and soft in the middle. Saving this recipe for the future!

    1. Hey Lauren,
      Happy Wednesday! Thanks a lot for making this recipe, I love to hear that it was enjoyed! Have the best day:) xTieghan