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!
Made these with the peanut butter option instead of sunflower seed butter, they were SO DELICIOUS!!! This recipe is definitely added to my list of favorites! Thank you!
Hi, I’m new to your blog and searched for a recipe for choc chip cookies and this came up. I’m wondering what I can substitute for the coconut oil.
Are there any nutritional information for this recipe? Calories?… Please let me know as soon as possible:) Thanks.
These are super great. Just made them with my 4-yr-old son and, in his own words, “these are so good! They are TOO good!” I got 18 giant cookies out of this batter. Don’t skip the cooling step – they crumble a lot pre-rest and firm up considerably after resting (even more so than conventional cookies). Used chocolate chips instead of a bar and used 1/4 cup brown sugar instead of full third. The coconut oil (and maybe coconut milk, which I used to loosen the dough a little) + oats give it a subtle granola quality. Thank you!
This looks absolutely awsome! I adore cookies with chocolate!
These are delish! Made them tonight, everyone here (including 3 non vegan kiddos) loved them. Plan to make banana “ice cream” and eat it all together :)
These are amazingly delicious! A big hit with my whole family. Thank you so much for your wonderful recipes.
I’m making these right now and I don’t know how many of them are going to make it into actual cookies! lol The cookie dough itself is AMAZING! Very excited for the end result.
I would love to add peanut butter but that would mean the kids can’t take them for school. I have a batch in the oven right now.
I was wondering if there was another substitute for the sunflower butter, than a nutbutter?
If you use Almond butter it will still be nut free too. Almonds are not nuts they are seeds. I have friends that have allergic to nuts but can have almonds.
I’ve made these cookies twice. The first time just as you listed. They were really good. Kid & husband approved. My 7 year old said they are the 2nd best cookie he has ever had! The second time, I doubled the recipe and replaced the sugars with 8 pitted & pureed medjool dates and 2 tbsp of maple syrup. I was out of chocolate chips so I used raisins and added about 1/3 cup shredded unsweetened coconut just because I like it. The cookies are still kid approved, but not as sweet as your original recipe. We adults prefer the original recipe, but as I am trying to reduce cane sugar where ever I can, the dates & maple syrup are a decent replacement. Although, the chocolate chips or chunks are a must. As an extra special treat, we spread coconut whipped cream between two cookies for a decadent sandwich cookie. Freeze the sandwich cookie for a few minutes if the cream isn’t thick enough.
Thanks for the great recipe. It was fun to make the original and to experiment with it.
I finally made these today and yum! I was able to make them in my kitchen aid mixer while carrying my 2 month old in her Boba wrap. I used almond butter and this totally scratched my chocolate itch. Thank you for the great recipe :)
These cookies look amazing! I will be making these for a friends graduation party next week, thank you so much!
I just made these and I have to say, they were the easiest most delicious cookies I’ve made thus far!!! Thank you for this recipe!!!!
I have made these twice and I’m a little disappointed. Both times they turned out more dry and crumbly, even when I added more coconut oil. Maybe the oats are the culprit since they tend to absorb a lot of moisture. The cookies look so lovely in your photos though and the dough was very moist. Any suggestions?
These are the best cookies I’ve ever tried! Sooooo good!
These cookies were amazing. Just wondering can you make the dough in advance and refrigerate. And secondly if I am making large quantities (40 dozen) what proportion of baking powder and baking soda would you recommend?
Made the cookies….they’re fantastic!! However, they got hard after a couple of days.
What’s the best way to store these cookies so they stay chewy after 4-5 days?
i didnt love how these came out. could it be becasue i used coconut butte rinstead of almond/peanut butter? the batter was liquidy…the “egg” didnt thicken and they got very flat in the oven…but i always love your recipes…
I just made these. I made my own oat flour in the Vita Mi, used Jif Creamy peanut butter and a Baker’s Semi Sweet Chocolate bar since that’s what I had on hand. I mistakenly added 2 Tablespoons of (So Delicious) coconut milk instead of 2 Teaspoons but it seemed to work anyway–they’re probably a little flatter than they might have been. They have a great flavor. I baked them for 14 minutes and they had a crisp edge but soft inside. Thank you for a great recipe.
I’m glad the cookies worked out, Karen! Sometimes it’s so easy for our eyes to play tricks on us, haha. Thank you for the lovely comment! :)
Wow, these are the PERFECT cookie! I was craving something sweet last night and these were perfect and came together so quickly with all ingredients I had around! It was kind of late and I didn’t want to be super loud so my oats didn’t get pulsed all they way and were still a bit chunky, but that gave the cookies amazing texture… will definitely make these 100 more times!
These cookies are absolutely incredible. I knew the baked cookies would turn out great, after I found myself unable to stop eating the batter. I’m making my second batch now, because the first ones were eaten up so fast! Thank you SO MUCH!
just made these cookies and they’re soooo good!
i subbed cane sugar with coconut sugar and used crunchy peanut butter instead of sunflower seed butter and oooooh myyyy gooooosh i’m drooling.
but, to my question: can you freeze these once they’re baked?
also, thanks for the recipe! as a newbie-vegan these are simply incredible and they’re SO much better than regular chocolate chip cookies if i do say so myself ;)
These are amazing. Thank you for the recipe.
Mmmmmmm I just made these! YUM!
So delicious, love that it’s straightforward! Thank you!
Every time I get a craving for cookies, I always come back to this recipe. They are sooo good!
Awesome cookies. My boys, nephews and nieces were drooling and so excited when they’d finally ate them. Delicious!
Those are the best “healthy” cookies I have ever made and tasted. I find however they are so bloody sticky when making, is it normal or I am doing something wrong!?
I made these at the weekend and they are without a shadow of a doubt the best vegan cookies I have tried to date (insert heart eyed emoji) They are so decedent and chocolately its hard to believe they are vegan, I have only recently started a plant based diet and these don’t make the move so bad :) Thank you Oh She Glows!!!
Just made these with a few modifications and they were fantastic!
1. I used just over 1/4 cup for the sunflower and coconut butter
2. I used 1/3 cup coconut sugar and sucanat
Definitely making these again!
These were amazing! I made them with almond butter and didnt need to use any soy milk. SO rich and perfectly chewy. The first succes Ive had with any glutenfree vegan recipe.
Awesome! Thank you so much for sharing
I just made a TRIPLE BATCH of these for the first time ever today! I’m bringing them to a vegan/vegetarian potluck at my Uni. for the WWF club social! I also made some substitutions to the recipe and it worked out great! I like baking oil free, so I swapped the oil for organic apple sauce, and the sunflower seed butter for natural peanut butter. So this recipe could be gluten, nut, oil free and vegan! CRAZY GOOD. I had to add the additional table spoons of milk (I used unsweetened almond) but then baked ’em up and they turned out amazing!
Just made these and they turned out so delicious!!! Thank you!
Thank you for including instructions on sizing the dough as it’s placed on the cookie sheet. So free recipes have that. It’s really helpful!
could I freeze the batter then bake them for a little longer later? I want to bake a few of your recipes to make my boyfriend a vegan hamper for valentines, and it’d be a lot easier if I could make the batter in advance rather than the day before? If so, how much longer should I bake them for?
I made these on a whim last night and I’m so glad I did! I was short on a couple ingredients, but it didn’t mater. Instead of flax (I basically never have this on-hand), I combined 1/4 banana with baking powder. Worked great! I also didn’t have a chocolate bar, so I used 1/3 c cocoa powder. They were so gooey and delicious! Thank you!
This cookies were amazing, my hubby adored them and ate three as soon as they were out of the oven. I subbed coconut sugar for brown sugar simply because I had none in the house and they turned out perfect. Thanks for a fab recipie
Great, easy recipe! These cookies are delicious. I am entering them into a cookie bakeoff at work today and all my taste testers agree this is a delicious cookie!
Hi Sean, I’m so happy to hear you and your testers like the cookies. Good luck at the bake off!!
These are SO good! I am not even vegan but I love all of these healthy recipes and desserts!
Hi April, it’s so great to hear that! Thanks for the comment. :)
I’m currently on my second breakfast cookie!! These were amazing. I also added a half cup of chunky peanut butter to merge this recipe with your other one. I cheated a bit and used an egg and butter alongside the coconut oil. The results were awesome!
Yum! Glad you enjoyed the cookies, Niamh.
Do you know any good substitutes for oats or oat flour? I’m sensitive to that and so many GF recipes include those ingredients. Thanks!
It is Sunday night on a warm spring night in Victoria but I just had to turn on my oven and try these cookies. OMG am I glad I am single! More cookies for me! These are delish!
Haha, cookies are ALWAYS worth turning on the oven! ;)
YUMMY! Oh my gosh, so good! All mine! Ha!Ha! My flaxseed was toasted which is probably not ideal but the chocolate flavor is so intense it doesn’t matter! First time using flax egg, too. Dang, hubby (who doesn’t follow my diet) just tried one. He likes it! No! he has his processed junk food, these are supposed to be fo me! ?
Hahaha, so glad you’re loving the cookies, Wendy! I hope the hubby doesn’t steal too many ;)
I made these for Sunday evening snack. I have never made a true vegan recipe before and I have said that these One Bowl Double chocolate Cookie are wickedly awesomely delicious cookies my family and I ever made and ate!!! My son who has Autism, is a chocolate fiend like me, so I’ll watch out he does indulge, or maybe I should watch myself, Hahah!! :))
So glad they’re a hit, Jazmin!! :)
I made these last night and we all loved it (Family of 5 plus Granddad).
While I picked Dad from the train station my 5 year old stayed at home with granddad and shaped the dough into little balls and pressed them slightly with her finger. They stayed in the oven for 15 min at 180C. They ended up with the shape of a turtle shell after baking and were gooey-ish in the middle. Delicious!
We used half the sugar (nothing wrong with the amount suggested on the recipe we just prefer less sweetness).
Thank you for this recipe!
I’m so happy to hear everyone enjoyed the cookies, Andreia! And too sweet that your little one helped her grandad make them. :)
Delicious and easy! Thank you!
hello! i made these cookies last night and they. were. DELICIOUS! they were soft and chocolatey and just perfect. however, i did make a few amendments. i wanted to enjoy these “fat” free so i elimanated the oil completely and subbed apple sauce instead. also, i used raw, unsweetened cacao powder since i don’t have cocoa. because the cacao is bitter, I had to add one extra tablespoon of cane sugar. the dough turned out very, very sticky for some reason, i didn’t even add almond milk. so, I had to add an extra 1/2 cup oat flour. all that said, these were just amazing. couldn’t have asked for better. thanks Angela for another great recipe!
Does this freeze good?
Hi Valerie, These cookies are on the heartier and drier side (thanks to that hearty oatmeal base!) so my guess is that they might not freeze very well (although I haven’t tried it yet myself). I remember they were best enjoyed within a day or two. Please let us know if you try it out!
I just made these AWESOME! cookies and I had to leave a comment on how great they are. This is my first vegan Chocolate cookie that I’ve made. (I made vegan peanut butter cookies before) I did use Earth Balance vegan butter instead of Sunflower butter. Still turned out great! Just wanted to tell you and everyone else how Awesome they are! Thanks Angela?
Thanks so much for the “glowing” (haha) comment Sheila! It’s great to hear the cookies were such a hit. Enjoy!!
Outstanding cookies! Just made these for my grandmother to have with a lovely coffee after lunch and she was thrilled! Thanks so much for the recipe! I added walnuts and subbed sunflower seed butter for peanut butter and they were fabulous.
Aw, so glad she liked the cookies, Emily! And it’s wonderful to hear the sunflower seed substitution worked out well for you. :)