Double Chocolate Chip Cookies {vegan}

It’s easy to forget about baseball while living in Europe. No one watches it or talks about it, and for all I know; they may not even understand the game. But, as soon as I got back to the states, baseball was the talk of the town. Especially my town. It’s Orange October and the Giants are in the ‘ship. I forgot how fun playoff baseball is.

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There are many bandwagon Giants fans these days, but I have to say that my brother and dad have been fans from day one. My dad likes to prove his loyalty by lifting up his shirtsleeve any chance he gets in order to show off his permanent SF Giants artwork. We were all together when the Giants clinched the Pennant last week and my dad quickly popped up off the couch and screamed, “Shots for everyone!” The adults proceeded to take shots of tequila while my four-year-old nephew took a shot of milk from what he called the “mini-glasses.” We are teaching him good sportsmanship at a young age.


Whether I pay 100% attention to the game or not, I do miss the ease of get-togethers centered on sporting events. Eat some food, watch the game, and chat if you please. What’s not to like? I guess I’ll have to give soccer another try since it seems to be the only sporting option around this part of the world. In the meantime, I’ll still bake like I have a sports social event where I can unload my baked goods on others. Yet, I’ll keep them all to myself. Trouble, I tell ya.

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Like these cookies. They are rich and brownie-like and deee-licious.

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They have no egg and no butter! Practically health food. Hah. Not when you eat five at a time.

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Mix the dry ingredients together. Mix the sugars and oil together. Combine them all and you have yourself some tasty dough without any raw egg worries. 

Double Chocolate Chip Vegan Cookies Mix

Bake and cool on a wire rack.

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And eat them while you watch the Giants win! 

Double Chocolate Chip Cookies {vegan}
Yields 18
Rich and brownie-like double chocolate chip cookies! Vegan, Dairy-Free, Egg-Free
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
  1. 1 ¼ cups all-purpose flour
  2. 1 teaspoon baking powder
  3. ½ teaspoon salt
  4. 2/3 unsweetened cocoa powder
  5. ½ cup coconut oil, melted
  6. ½ cup granulated sugar
  7. ½ brown sugar, lightly packed
  8. 1 ½ teaspoons vanilla extract
  9. 1/3 cup dairy-free milk of choice
  10. ½ cup vegan chocolate chips
  1. Preheat oven to 350 degrees F, or 180 C.
  2. In a small bowl, stir the flour, baking powder, salt, and cocoa powder together. Set aside.
  3. In your mixing bowl, mix the oil and sugars on medium speed. Once combined, add in the vanilla and beat again. Alternately add in the milk and dry mix to the sugar mixture until well combined. Stir in the chocolate chips.
  4. Evenly place the cookie dough balls (about 1 ½ inches in size) on a baking sheet, preferably with a silpat or parchment paper on top of the baking sheet. With your spoon, press down the cookie dough to flatten it out a bit. Bake for 12-15 minutes, until your cookies are set around the edges but a bit soft in the center. Cool the cookies are on a wire rack.
  1. *The cookies pictured with peanut butter M & M’s are not completely vegan
Adapted from Two Peas and Their Pod
Caitlin Ball

19 Responses

    1. coconut oil substitutes for the butter and egg! and I used cashew milk, but almond milk would work great too.

  1. Haha…this is so true. Despite living in North America now I still have no clue about football. I grew up in Germany and soccer really is the only sport I am half interested in watching. Cookie dough on the other hand, I am ALWAYS interested in. Love it as frozen cookie dough balls.

  2. We have been so lucky having the Giants go to the playoffs so many years in a row. It’s made for very exciting Octobers. I love that you all took shots when they won! Even your little nephew! Too cute. These cookies sound so good! Since they’re vegan, it’s ok if I have a big handful of them, right?

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