These vegan double chocolate cookies are rich, chewy, and packed with chocolatey goodness. Perfect for satisfying your sweet tooth!
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
In a small bowl, mix the ground flaxseed with almond milk and let it sit for 5 minutes to thicken.
This mixture acts as a vegan egg substitute, binding the ingredients together.
In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt.
Sifting the cocoa powder ensures there are no lumps in the batter.
In another bowl, beat the sugar and canola oil until well combined, then mix in the flaxseed mixture and vanilla extract.
Ensure the sugar is fully dissolved for a smoother cookie texture.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Avoid overmixing to keep the cookies tender.
Fold in the chocolate chips evenly throughout the dough.
Use a spatula to gently fold in the chips without breaking them.
Scoop tablespoon-sized portions of dough, roll into balls, and place them on the prepared baking sheet, spacing them about 2 inches apart.
For uniform cookies, use a cookie scoop to measure the dough.
Bake in the preheated oven for 10-12 minutes, then let them cool on the baking sheet for 5 minutes before transferring to a cooling rack.
The cookies will continue to set as they cool, so don't overbake.
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