These Double Chocolate Chip Cookies are fudgy, chewy, and so chocolaty! They're made healthier with whole wheat flour, and are lower in sugar, compared to regular cookies. Just 8 ingredients needed!
I have always been a crispy cookie kind of person, but something in me changed when I tried this recipe. Not only are these cookies quite rich and chocolaty, but they are also incredibly soft and chewy.
This recipe is so easy to make and can be whipped up in just 20 minutes and with 1 bowl!
The best part: not only are these chocolate cookies healthier than your average cookies, because a) they are lower in sugar and b) they are higher in fiber (hello, whole wheat flour!), but they are also fully vegan and require only 8 ingredients!
Perfect to enjoy with Chocolate Boba Milk Tea on the side!
Ingredients you need
Whole wheat flour.
Plant milk. I like soy milk, but you can use any type you have on hand.
Cacao powder. I use dutch processed.
Chocolate chips or chopped chocolate bar.
Baking powder and salt. Salt enriches the flavor of any baked good.
How to make this recipe?
Start by adding your brown sugar to a food processor and blend until a powder is formed. Transfer it to a mixing bowl and add the coconut oil. Use a whisk or a mixer to cream them.
It will take a couple of minutes and it may seem hard at first, but you gotta keep mixing. You get cookies and a bonus arm workout with this recipe!
Next, add the milk and vanilla extract and continue whisking until the mixture looks shiny and creamy (see photo below).
Sift the flour, cacao powder, salt, and baking powder together, right into the bowl. Sifting is important to prevent big clumps of flour and cacao in your cookie dough.
Add the chocolate chips and mix one last time so they can distribute evenly. Cover the dough and let it sit in the fridge for at least 30 minutes so it can firm up.
All you are left to do is roll the dough into small balls, place them on a baking sheet and bake for 10-12 minutes or until your house smells like heaven. Leave them to cool for at least 10 minutes before serving.
- Use room temperature ingredients. Warm your milk for a few mintues on the stovetop or for 10 second in the microwave if needed.
- Cream the coconut oil and sugar first.
- Use soft, scoopable coconut oil.
- Let the dough rest in the fridge.Letting the dough firm up is key when making cookies, otherwise, they may spread too much and lose their shape.
- Preheat your oven.This helps cookies bake evenly.
More Vegan Dessert Recipes
5-Ingredient Vegan Banana Bread
Zucchini Brownies with Matcha Frosting
6-Ingredient Chocolate Peanut Butter Pudding
If you make this recipe, tag us on Instagram at @sunglowkitchen and hashtag#sunglowkitchen so we can see your delicious results!
Healthier Double Chocolate Chip Cookies
Rich and chewy chocolate chips cookie recipe made with just 6 ingredients and 1 bowl!Print Pin Rate
- 1 cup whole wheat flour *
- ¼ cup cacao powder *
- ⅓ cup brown sugar (or sub with coconut or white sugar)
- ⅓ cup + 1 Tbsp solid coconut oil (room temperature)
- ¼ cup plant milk, we like soy (room temperature)
- 1 teaspoon baking powder
- 1 teaspoon salt
- ⅓ cup chocolate chips
- 1 teaspoon vanilla extract (optional)
- Add sugar in a blender or a food processor and pulse for 1-2 minutes or until a powder is formed.
- Add the powdered sugar alongside the coconut oil to a bowl and whisk for about 3-4 minutes or until light and fluffy. Make sure to not over-mix it, because the coconut oil will start to melt too much, which is not ideal.
- Add milk and vanilla extract and continue whisking.
- Sift the flour, cacao powder, salt, and baking powder into the wet ingredients.
- Next, mix everything together. It may seem a bit dry at first, but as you continue a cookie dough will form. Finally, add chocolate chips and mix one last time.
- Place the cookie dough in the fridge for about 30 minutes so it can firm up. After 30 minutes, if the dough is too soft, let it sit for another 15-20 minutes in the fridge. If it's too hard to form, let it soften at room temperature for about 10-15 minutes.
- Pre-heat oven to 180C (356F). Place a piece of parchment paper on a flat baking dish.
- Scoop about 2 tablespoon of the dough and form it into a ball. Place on the baking dish and repeat with the rest of the batter. Make sure to leave at least 1 inch of space between each cookie ball to allow spreading.
- Bake for 12 minutes. Let them cool for at least 15 minutes before serving.
- Save the cookie in a covered jar/container in a dry space for up to 4 days.
Step-by-step imagesScroll back to find detailed recipe photos!
You can use gluten-free flour such as buckwheat flour, but I haven't tried it myself. However, I think it may work well.
I use dutch processed cacao powder and have not tried this recipe with natural cacao powder.
Instead of chocolate chips, you can use a bar of chocolate and cut it into small bits.
You can also prepare the cookie mixture and leave it in the fridge for up to 2 days before baking. Just make sure to let it sit at room temperature for at least 20 minutes before forming into balls.
If you want to bring your milk to room temperature fast, heat it medium heat for 1-2 minutes or for a few seconds in a microwave. However, the milk should not be hot.
Make sure you measure all of the ingredients correctly. I found this article helpful.
Nutrition information is a rough estimate calculated with third-party calculations without including the optional ingredients.
Tried this recipe?Leave me a rating and a comment telling me how it went. Or tag me at @sunglowkichen and hashtag #sunglowkitchen on Instagram!
These are the best vegan chocolate cookies I have tried. Perfectly sweet, a bit crunchy on the outside but also soft on the inside. I have made them a couple of times now and I always gift to friends. Everybody loves them!
That's amazing, Terry! Thank you for sharing with us. Glad you enjoyed them!