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Vegan Double Chocolate Cake Cookies

Double Chocolate Cake Cookies

Make these Double Chocolate Cake Cookies for a special someone, or bring them to a party! You'll be everyone's favorite friend.
Course Dessert
Cuisine Dairy-free, Egg-free, Holiday, Soy-free, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 24 cookies
Author Jackie Sobon of Vegan Yack Attack


  • 1/2 Cup Coconut Milk or any other Non-Dairy Milk
  • 1 Tbsp. Ground Flaxseed
  • 1 1/4 Cup Organic Sugar
  • 1/2 Cup Unsweetened Applesauce
  • 1/4 Cup Canola Oil or any other unbiased oil, coconut would be great if you like that
  • 2 tsp. Vanilla Extract
  • 1 Cup Unbleached All-Purpose Flour
  • 1 Cup Whole Wheat Flour
  • 3/4 Cup Cocoa Powder
  • 1 tsp. Baking Soda
  • 1/2 tsp. Salt
  • 1 Cup Vegan Mini Chocolate Chips
  • 1/2 Cup Dried Cranberries
  • 1/2-1 Cup Chopped Pecans


  • Preheat oven to 350°F. Warm the coconut milk in the microwave then stir in the flaxseed, set it to the side for a couple of minutes to let it gel a bit.
  • In a large bowl, stir together the rest of the wet ingredients and sugar until well mixed. Add in the coconut milk/flaxseed mixture and stir again. In a medium bowl, sift the flours, baking soda, cocoa powder and salt together. Add the dry mix into the wet mix one cup at a time (it's easier and less messy this way).
  • Once the dough is formed, fold in the chocolate chips, cranberries and nuts. You will need two cookie sheets for baking, I poured roughly 1/2 tsp. of oil onto each one and spread it so that the cookies didn't stick. You could also use parchment paper or a silicone sheet, as well.
  • Form relatively round, 2 Tbsp. cookie shapes 2" apart on the baking sheets. Bake the cookies for 10-12 minutes; when the timer has gone off, take the sheets out of the oven and let the cookies rest on them until they are cooler. Place the cookies on racks until they are fully cool, or just eat them up!