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.
Featuring all new, protein-packed salads, hearty toppers, flavour boosters, and dressings you'll want to drink, my new cookbook will transform the way you think about salads. Oh, and be sure to flip to the back for a surprise dessert chapter!
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 350°F 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:
- 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!
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.