Name: Vegan Chocolate Chunk Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: Vegan
Ingredients: 1 flax egg (1 TBSP ground flaxseed + 3 TBSP filtered water); 1/2 cup vegan butter, slightly softened to room temperature; 1 cup unrefined coconut sugar; 3/4 cup oat flour; 3/4 cup super fine almond flour; ½ TBSP cornstarch; 1/2 teaspoon baking powder; 1 cup Endangered Species Chocolate Raspberries + 72% Dark Chocolate Bar, broken

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Vegan Chocolate Chunk Cookies made gluten-free with almond and oat flour and bursting with chocolate chunks. The perfect classic cookie!

It’s cookie exchange time!!!

My favorite part of baking is sharing my creations with others (yes, even more than eating them!).

That’s why I send M to work with platefuls of treats all year round.

So I’m *so* glad that it’s finally seasonally appropriate to bake cookies and give them to everyone!

It came to my attention recently that, while I have cookies with chocolate chips in them in my recipe archives, I don’t have a *classic* chocolate chip cookie.

You know, the chocolate chip cookies from your childhood, chewy and fluffy and loaded with chocolate pieces.

I might be biased, but I always preferred chocolate chunks to chocolate chips.

That’s because chocolate chunks are usually bigger than chips, and more chocolate is always a good thing.

These Vegan Chocolate Chunk Cookies are made gluten-free with almond and oat flour and bursting with chocolate chunks.

They are, dare I say, the perfect classic cookie!

What You Need to Make Vegan Chocolate Chunk Cookies

What do you think of when a chocolate chip cookie comes to mind?

Well, these cookies are that vision realized into existence.

Here’s what you need to make the best cookies:

ground flaxseed
vegan butter
unrefined coconut sugar
oat flour
almond flour
cornstarch
baking powder
Endangered Species Chocolate Raspberries + 72% Dark Chocolate Bar

Friends, after being a food blogger for, uh, 5 years(?), I finally decided to get a hand mixer.

It helps make these cookies super chewy and fluffy.

That’s it!

How to Make Vegan Chocolate Chunk Cookies

These cookies are super easy to make without any eggs or dairy!

First, line a cookie sheet with parchment paper and set aside.

In a large bowl, whisk together the flax egg and allow it to set for ~5 minutes to gel.

Next, add in the vegan butter and coconut sugar.

Use a hand mixer on high to beat the butter and coconut sugar until it’s smooth and creamy.

Add in the oat flour, almond flour, cornstarch, and baking powder and mix everything with a spatula or the hand mixer on low until the dough is well combined.

The dough should be thick and sticky.

If it’s still a bit moist and runny, that’s OK.

That’s why we will chill it in the fridge!

Support Endangered Species Chocolate

Fold in chopped chocolate and mix with a spatula until the chocolate is well distributed.

I used Endangered Species Chocolate Raspberries + 72% Dark Chocolate Bar chopped into pieces for the chocolate in this recipe.

Chocolate + raspberry works SO well together, and I love the way this bar adds depth of flavor to these cookies.

This chocolate bar is made with 72% cacao and American grown raspberries for the best bite of bittersweet and tart fruitiness.

By purchasing this bar, you are supporting the plight of the Grizzly Bear!

Transfer the dough to the refrigerator for 20-30 minutes to chill.

Cookie Placement is Important

While the dough is chilling, preheat the oven to 350°F.

Once the dough is cold and pliable, use a cookie scoop or spoon to scoop the dough into ~1.5 – 2 TBSP balls.

Roll the dough between your hands and place each ball onto the parchment paper.

Repeat this process until all of the dough is used up!

I recommend spacing out the cookie dough balls 1-2″ to allow for slight spreading during baking.

Flatten each ball very slightly with your hands and top with additional chocolate chips, because, why not?

When Are Vegan Chocolate Chunk Cookies Done?

Transfer the cookie pan to the oven and bake them for 8-10 minutes.

Watch the cookies very closely in the last few minutes to ensure they don’t burn.

The cookies are done when they’re lightly brown around the edges and underneath.

Transfer the cookies to a cooling rack and allow them to cool slightly before serving.

Swaps and Substitutions

While I love the mix of chocolate + raspberry in Endangered Species Chocolate Raspberries + 72% Dark Chocolate Bar, you can use any chocolate bar to create this recipe.

You can also sub chocolate chips if you don’t feel like chopping up a bar, but something about the uneven edges and shapes make me happy.

Particularly if you find a very large chocolate chunk.

I haven’t tested this recipe without the use of a hand mixer, so I can’t say if it will work or not.

Additionally, I haven’t tested this recipe without butter.

Typically I make my cookies with no-added-oil, but if there ever was a time for (vegan) butter, it’s the holidays, right?

How to Serve Vegan Chocolate Chunk Cookies

These Vegan Chocolate Chunk Cookies are the perfect classic cookie served with a glass of almond milk.

Make them whenever you need a quick cookie that tastes like your childhood but still manages to be vegan and gluten-free.

I think they would be perfect for a holiday cookie exchange, entertaining, gift giving, and putting out for Santa.

They’re sweet, buttery, and chocolate-y, and tart all wrapped into one compact dessert.

And these cookies aren’t just for the holiday season; like Christmas kindness, the idea is to make them last all year.

Store leftover cookies for a few days at room temperature, one week in an airtight container in the refrigerator, or freeze them for long term storage.

Enjoy!

More Vegan Chocolate Chip Cookies

I Want to Hear From You

If you make this Vegan Chocolate Chunk Cookies recipe, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

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XO Lauren