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!
Heck yes.
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
Yield
1 dozen large cookies
Prep time
Cook time
Total time
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.
Ingredients
Wet ingredients:
- 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
Dry Ingredients:
- 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)
Directions
- 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.
Tip:
Notes:
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)
Social Media
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!
Hi there, really want to make this for gluten free and diary free guests tomorrow night but wondering if you can replace the GF oat flour with any other type of GF flour? Like almond meal or anything else? And if so, whether the amount needed would be the same?
Very excited to make them, thanks!
I made these yesterday for a get-together I have where one friend is gluten-intolerant and another friend is a vegan, so these seemed perfect! I’ll admit I was a bit skeptical (vegan AND gluten free seemed difficult to me), but they turned out very tasty!
I ended up baking them for only 10 minutes at 325, but I would probably bake them for less time next time. They ended up being a bit dry, so hopefully less baking would help (I also added the extra plant milk, but I may add more next time).
In the end, they were a bit like brownie cookies, which is a win in my book! Thanks so much for the recipe! It was easy and turned out well, which is great because I was a bit worried about doing vegan, gluten-free baking. :)
I want to try the oatmeal cookie version that one of your reviewers mentioned, but I’m out of coconut oil. Would another kind of oil work okay (canola, etc.)?
these are good- be careful not to over bake! I would add a little toasted coconut next time to bring out the coconut oil flavour. Will make again!
Hi im new to your website amazing looking recipes!!! I was curious do you list any nutritional information on your recipes?
Hi Angela. I just wanted to thank you for all of your wonderful recipes!!! My son Regan now 3 1/2 has very severe allergies to dairy, eggs , peanuts well actually all nut except almonds and hazelnuts. Being a vegan it was easy enough to never touch eggs and dairy however NUTS was going to be a bit more challenging, but we adapted just fine! I love that you have posted allergy information along with your recipes, it makes it super easy to find recipes that I can use! I have adapted a few of your recipes by using almonds in place of other tree nuts and had great success! My son loved these cookies, thank you for sharing
These were PERFECT! Chewy and a little crunchy. Chocolatey but it felt like a lighter dessert because of being dairy free. I used peanut butter and added 1/4 c white sugar. Great recipe!
Hi Angela!
I have been admiring you website for quite a while now. Everything looks amazing.
I am not a vegan but decided to make these cookies my first vegan-baking-accomplishment for my final yoga class of the semester as many of my fellow students are vegan or at least vegetarian.
Even before I started I had quite a struggle as one of my cats hid the coconut oil (just kidding – she just threw it on the floor in order to sleep on the pantry shelf ;-)).
The dough looked amazing, but the balls were very greasy. After a few minutes in the oven they spread out and became very flat. When baked they were also very greasy and became really hard when they cooled down. Can anyone help me figure out what went wrong? Did I use too much oil? Or did I make the balls too small? I love the idea of vegan deserts, but my first attempt really didn’t turn out too well.
i would love to try it, any idea how i could replace flax seeds, (i have food intolerance )
Loved these cookies!! My 5 year old son kept eating them, loving them too. ;) The texture was perfect, a little crisp on the outside, and not dry at all! Next time I´m planning on adding pulp from making the Hazelnut milk! :)
These are amazing! I’m new to gluten free and I have been missing good cookies!:)
I just made these with hazelnut butter and they were absolutely amazing! I made them last night and my Boyfriend (not a vegan) is already begging for a second batch. Also, the sea salt is a must.
your recipes are so GREAT! thanks for doing all this work. have a great day!
Hi Angela, is there an alternative to the coconut oil? I can’t have butter or coconut. Any suggestions?
Thanks,
Alli
Oh my.
I am going to have to make these on my cheat day, I think!
OK, these were RIDICULOUSLY easy and good. They just moved to the front of my Instant Gratification cookbook file :-)
Would it work to sub Earth Balance for the coconut oil, do you think? My dad has coconut allergies …
So very chocolatey! Kid-approved.
that’s a good bit of sugar there…………………….
This is one of my favorite cookie recipes! Instead of sunflower seed butter I use chunky peanut butter and I love the combo. These cookies do not last long in my house!
THESE LOOK AMAZING!!!!! i was just wondering if it was possible to use another type of GF flour as i can’t get gf oats. will it still work with plan gf flour or self raising?? Help!! xx
Hey Rachelle, I’m not sure, but I would suggest reading through the comments to see if anyone has tried this recipe with another flour. Good luck and let me know how it goes!
I just made these and they are SO good! I was a bit worried because my oat flour wasn’t completely smooth, but it turned out really well when I cooked them. I also added a tiny bit of espresso powder to intensify the chocolate.
Foolproof recipe. These cookies have a real earthy, hearty texture to them thanks to the oat flour. Think of them more as a health food cookie..
These were super yummy! They were a breeze to make and perfect dessert for a weekend camping trip. I turned them into Mexican cookies by adding a bit of cinnamon and cayenne pepper and they turned out great.
Loved them!
i love these cookies and have gotten my co workers hooked:) but I was wondering do you think I can use coconut butter instead of almond butter :)??
These are the best cookies I have ever had…EVER!!! I’ve made them at least 4 times & they’ve been perfect every single time. They’re so easy to make! Thanks for this delicious recipe, Angela! I’ve also been making recipes from your cookbook lately. Every recipe I’ve made from your book is amazing…I especially like the Apple Pie Oatmeal. I can’t wait to cook some more recipes…I think I’ll make the GF Brownies next :)
This is now my lifelong favourite cookie! I used sprouted spelt flour and peanut butter and they turn out amazing every time.
Sooo delicious. Weirdly enough I didn’t have any nut butter so I used… tahini, but it worked WONDERS. I brought this to a vegan potluck and everybody loved them. And we loved them so much that we’re doing them again tonight (we first tried them yesterday)!
Yum! I’m eating one from the batch I just made. I love the texture and flavor the oat flour gives them!
I already did them twice and they’re really good! I am only vegetarian and the rest of my family also eats meat but we all love these cookies!
I made these but they turned out very thin – the pictures suggest they have more volume to them – is that correct? They taste very good though
These are amazingly yummy! Thanks so much for the recipe.
I make these all the time for a great snack during the day. I am an elementary teacher and each year in September I invite a small group of children to have lunch with me so we can get to know each other better. I always bring the cookies and I think I will try this healthier and tasty alternative :)
Made these for a party, they turned out amazing! And I loved telling people they were vegan!
I notice that a lot of your baking recipes call for coconut oil. Do you have a go to replacers? Bananas maybe? I LOVE your recipes!
Hey Emily, You can try vegan butter :) Mashed banana might work too, but it really depends on the recipe!
Hi,
Thank you for all the wonderful recipes!
Can the sunflower seed butter be subbed out? Preferable without any nut or seed butter.
I so appreciate your advice on this….
Warmly,
Heather
Made these last week – my husband kept going in the kitchen and coming out with three at a time! I’m surprised I got to eat any of them.
haha sounds familiar! ;)
I love how simple it is, I’m so making this for my birthday!
I made these last sunday. But the taste was a bit to intense and they were a bit to crispy. Maeby I did something wrong?…
Hi Angela,
Love your website :)
I’m always reducing sweeteners because of health issues for my family. Does the “finely chopped dark chocolate” mean a candy bar or unsweetened dark chocolate bar?
Is there a brand you recommend?
I was thinking about trying these with half the sweetener cause of sugar issues for my family.
Thank you
Hi Deborah, I usually use a 65-70% dark chocolate bar – any brand will due. Just check to make sure it’s dairy-free if that is an issue for you. Hope this helps!
Just made these last night. They are so good!! Best cookie recipe I’ve made since switching to a plant-based lifestyle a year and a half ago. Every recipe I’ve tried from Oh She Glows has been so delicious! Thank you, Angela!
Made these last night and my picky eaters approved of them! next time we will use white chocolate chunks – which probably aren’t vegan but we mix it up. One of my kids has a nut-free classroom, so it’s great to know I have an option for a treat to send that has some protein, is safe for his classmate, and is palatable for him!
Working through your cookbook too. Nothing but winners to date. The festive kale salad is incredible!
Delicious recipe with easy cleanup! They were so soft and chewy and utterly chocolatey. I live in Phoenix, so I had to put them in the refrigerator or the chocolate chunks would melt even with the air conditioning on. However, I would take one out a little before enjoying it and it would soften right up. I was surprised at how chewy they stayed. I will make these again.
You had me at double dark chocolate!
Hi, I am making these for my daughter who has a wheat, egg, and peanut allergy. So I am hesitant to use the sunflower seed butter. I am also hesitant to use the coconut oil, but not as concerned as I am about the sunflower butter. What can I use instead? Would regular butter be a good substitute? Thank you!
I made these last night with PB in place of the sunflower seed butter and plain ol’ chocolate chips instead of chunks (it’s what I had). They’re exactly as expected, and still chewy/crispy the next day. Perfection, as usual, from Angela Liddon!
Just made these for my daughters snack later today and I am in love. So delicious!! I didn’t have cane sugar so I used coconut sugar instead but it worked perfectly. Thank you so much these are delicious, easy to make and perfect!
The pictures literally left my mouth watering (like everyone else) and the fact that there’s no animal products used is a major plus.
So I tried them out, my consistency looked exactly like the pictures posted here, but they can out super flat and big – which didn’t take away from how amazing they tasted. But I think I added a bit too much almond milk or maybe smashed them down too much. Unsure, but going to give it another shot in a day or two!
Thanks so much for your amazing recipes!
I made these cookies. I substituted applesauce in place of coconut oil. OMG!!!! These cookies are to die for. Thank you for another decadent recipe. You make being vegan easy.
Made these last night, and they are still soft and amazing the next day (and if possible, even more delicious!). I used peanut butter and they fabulous.