When a girlfriend spoils you with your favourite chocolate bars, you make double chocolate cookies. It’s just what you do. No questions asked.
The other day I realized that I don’t have many nut-free cookie recipes on the blog. Sure, my most popular Vegan Chocolate Chip Cookies are nut-free, but there really isn’t much else that I could think of. In the name of comfort food and all things right on this blog, I decided to create the perfect crispy-on-the-edge-chewy-in-the-middle gooey double chocolate chunk cookie – free of nuts!
Behold. That cookie.
Some fun facts about these cookies…
~ virgin coconut oil replaces the need for butter
~ they are made with whole grain oat flour (and are gluten-free when using GF oats)
~ as I mentioned, these are nut-free!
~ recipe contains small amount of ground flax for some extra nutrition and a (cheap!) egg replacer
~ rich, gooey, crispy around the edges
~ satisfies the most intense chocolate craving
~ husband approved!
~ it’s a one bowl recipe. I even made the flax egg in the same bowl to save dishes.
I’m not messing around here. No sir-ee.
One Bowl Double Chocolate Chunk Cookies
1 dozen large cookies
Gooey, rich, double chocolate cookies made with whole grain oat flour. These will satisfy your every chocolate craving and then some! This recipe is adapted from my Crispy Peanut Butter Chocolate Chip Cookies.
- 1 tablespoon ground flax mixed with 3 tablespoons water
- 1/4 cup virgin coconut oil (do not melt)
- 1/4 cup sunflower seed butter (see note)
- 1/3 cup unpacked brown sugar
- 1/3 cup natural cane sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine grain sea salt
- 3 tablespoons cocoa powder
- 1.5 cups gluten-free rolled oats, processed into flour (or 1.5 cups oat flour)
- 1-2 teaspoons non-dairy milk (only if needed to moisten batter)
- 100 grams finely chopped dark chocolate (1 chocolate bar)
- Preheat oven to 350F and line a large baking sheet with parchment paper. In a large mixing bowl, mix together the flax and water and set aside for a few minutes so it can thicken up. Whisk the flax egg again once thickened.
- Add the rest of the wet ingredients into the bowl with the flax egg (coconut oil, sunflower seed butter, brown sugar, cane sugar, and vanilla). With a hand-held electric mixer, beat the ingredients until combined and smooth.
- Now, beat in the dry ingredients, one by one, as you go down the ingredient list (baking soda, baking powder, salt, cocoa powder, oat flour). If your dough is a bit dry, add a teaspoon (or two) of non-dairy milk and beat the mixture again. The dough should be moist enough to form balls without cracking, but not super sticky.
- Finely chop the chocolate (it should be the size of peas). Beat the chocolate into the batter or simply stir by hand.
- Shape balls of dough (about the size of a golf ball or 2 heaping tablespoons) and place on the baking sheet 2-3 inches apart. Gently press down on each ball with your hand to form a disc (it should be 1/2-inch thick or so).
- Bake for about 12-13 minutes (I baked for 13 mins) until the cookies are spread out nicely.
- Cool cookies on the baking sheet for 7 minutes or so and then transfer to a cooling rack for another 10-15 minutes.
Instead of sunflower seed butter, you can try peanut or almond butter (this means they will no longer be nut-free, of course)
To bring out the chocolate flavour even more, try sprinkling the cookies with a tiny amount of flaked sea salt before going into the oven.
To make this recipe soy-free, use a soy-free chocolate such as Enjoy Life brand.
Nutrition Information(click to expand)
The Oh She Glows Cookbook Virtual Blog Tour
I’m excited to let you know that The Oh She Glows Cookbook Virtual Blog Tour kicked off yesterday! A big thanks to all the wonderful bloggers who are participating, making recipes, and sharing the book with others. I’ll be linking to blogger reviews as they come in, so keep your eyes peeled. You can also find all the reviews on my Book page (the list will be updated frequently). Be sure to check out their posts for some cookbook recipes and sneak peak photos of the book!
Here are the reviews that have come in so far:
Kristina @ Spa Bettie (review + recipe)
Lisa @ Vegan Culinary Crusade (review + recipe)
Megan @ Detoxinista (review + recipe)
McKel @ Nutrition Stripped (review)
Jordan @ The Blonde Vegan (review, recipe, interview)
Many of you have been sharing social media pictures of the OSG cookbook in local bookstores, as it arrives in the mail, and recipes you’ve already made (keep in mind most retailers haven’t shipped yet, but Indigo is shipping early! Most books will ship on March 4th). So much fun. Please keep sharing your photos on twitter, Facebook, Instagram, and Pinterest using the hashtag #osgcookbook and also tag @ohsheglows #ohsheglows so others can see what you’re making too. Thanks again for all your excitement and support!!
Last but not least, I’ve been asked for a Sketchie update. Thanks for your comments, personal stories, and thoughts about Sketchie in my last post, by the way. The surgery went well and he has been at the vet’s clinic under their supervision for a couple nights. Miss him greatly!! It’s amazing how many times during the day I go to do things “for Sketchie” only to realize he’s not home! I’m picking him up this afternoon though. Fingers crossed he is in good spirits and doesn’t hate me!
I want to make this oil free maybe applesauce? but I don’t want to ruin them..someone make them and let me know!! :D
This is my go-to cookie recipe. Can’t count the number of times I’ve made them and they are perfect!
This looks amazing!! Can I substitute either of the sugars (brown or white) for coconut sugar? I don’t want it to change the recipe too much! Thanks!!
Hi Mac, Yes, you should be able to successfully substitute coconut sugar! I believe lots of readers have done so in this recipe, and really enjoyed the results. If you give it a try, I’d love to hear how you find it, too. :)
Hi, can I substitute coconut butter in for the sunflower butter? Thanks! These look delish. About to make them for my clubs first meeting to share with everyone.
Kids wanted cookies…quick. I love your website and have faithfully used your recipes for years. Unfortunately, for health, I have to be AIP now (no gluten, grains, legumes, dairy). I still find your recipes inspiring though. I had never used flax eggs before but my daughter thought these looked delicious. We whipped them up in no time and I did not feel guilty about my 3 year old eating a spoonful before they were cooked. Overall, they family said they were awesome. We will be making the recipe again; however, I was going to try to modify it for AIP (ie no oatmeal or nuts). Fingers crossed.
This recipe is excellent. I used peanut butter and chocolate chunks as well as chocolate chips and it was delicious. Thanks!
These cookies are so yummy and satisfying !! I would highly recommend giving them a try :)
I’m glad you enjoyed them, Jody!
I make these ALL the time, and they’re my go-to potluck/neighbor treat, too. I’ve made them with sunflower butter as indicated in the recipe, and also with almond & peanut butter, and they’re fantastic all three ways. Thanks for such a wonderful recipe!
I’m so happy to know you’ve enjoyed it with all the different nut butters! Thank YOU for taking the time to leave this lovely comment. :)
These are the best “healthy” cookies I’ve tested in my kitchen!
I’m a pastry chef, on my journey towards creating healthy, GF, vegan (etc…) for my friends, family and clients.
I’ve replaced the sugars with coconut sugar and used a fine quality 70% dark chocolate (reduced to 70 grams), and made 16 quite big cookies!
Everyone loved them and couldn’t believe they’re butter/ refined sugar/ egg/ gluten free.
Thank you so much. It’s a first attempt with your recipes and am looking forward for all that’s next.
Oh, thanks so much for the lovely comment Dvir! I’m so pleased to hear you’re a fan of the recipe.
These look amazing! Does anyone have the nutritional info for one cookie?
I just made these and loved them. Made a few tweaks – 1/2 c. coconut oil (no seed butter), coconut sugar in place of brown sugar, some molasses, and 1 cup unbleached flour – 1/2 cup almond flour.
So glad you enjoyed the recipe, Shannon! Thanks for sharing those tweaks, too :) it’s always so helpful!
These look so yummy!
I have a bag of super fine ground almond flour. Can I substitute it for the pay flour? Thanks!!!
Hey there Cristy, Do you mean can you substitute it for the oat flour? I haven’t tried that myself, so I’m not certain how the cookies would turn out. I’d suggest reading back through some of the previous comments to see if anyone else has tried it (I skimmed quickly and I don’t think they have, but I may have missed someone). If you experiment, please report back! :)
Delicious!! Simply delicious!
Made it with peanut butter and can’t taste it.
Will repeat several times!!
I’ve made these many times now and they are always a hit! Question, can I refrigerate the dough for a day before baking?
Hey Sofiya, I do think you’d be able to chill it for a day! My only suggestions would be to wrap it tightly so it doesn’t dry out, and to let the dough come to room temperature before baking so they still spread out nicely (unless of course you’d like thick cookies) Enjoy!
Hi. These look amazing! Really want to make them but don’t have any type of seed or nut butter in…. could I use vegan butter as a substitute?
Hi Ella, Thanks for your question! Unfortunately, I don’t think swapping nut/seed butter for vegan butter would yield very good results with these cookies, as the two ingredients have different properties in terms of taste, texture ,and so on, and vegan, gluten-free recipes tend to be pretty sensitive to significant changes. I worry especially that they might end up rather crumbly…the nut butter works as a great binder. I hope this helps!
I want to thank you for a recipe that is very good just as is and appreciate your efforts to make these cookies chewy and delicious. I stopped all wheat 6 weeks ago and feel amazingly better physically and no more depression! This is the first baking I have done. Very satisfying even without the extra chocolate chunks, which I left out because the stores are half an hour away and I couldn’t wait to bake these!
Incredible! Will definitely be making again. Subbed sunflower butter for almond butter and they turned our perfectly.
Hey Rachel, That’s great sunflower seed butter worked well for you. Thanks for letting us know!
I love these cookies, have made a handful of times over the past two years and everyone I share them with is impressed as well. Thought I should finally give you a whole hearted thank you! for coming up with this recipe. Also, I’m inspired to explore offshoots with a similar coconut oil/nut butter/oat base for maybe a spice cookie or other non-chocolate varieties for my toddler. Does this cookie have any cousins, by chance? :)
Hey Jennie, Thank you so much for taking the time to leave such a nice review! I’m so happy you love them so much! This cookie doesn’t have any cousins yet but I will definitely try to come up with some this fall/winter :)
These cookies have passed NUMEROUS non gf/non vegan taste tests. People LOVE them and are astounded to find out they’re vegan/gf.
Modifications: No need for mixer. I add a bit more salt sometimes. I always add a few tablespoons or so of nondairy milk and bake them only 8-10 minutes for gooey-er cookies. I think oat flour works better than ground oats (I don’t have a strong food processor/blend). Peanut butter works, but I prefer the sunbutter!
Hey Sarah, Ah, don’t you love when that happens?? I sure do. :) Thank you so much for sharing your tweaks!
Hi! Would it be alright if i used coconut sugar for cane sugar in this recipe?