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!
Have made these 3 times in last 3 weeks… :) a new favourite!
I just made these cookies and sweet mother of pearl, are they freakin’ delicious!! I subbed chia for flax since I didn’t have flax, and used almond butter per your suggestion since I didn’t have sunflower seed butter either. Still, a most delicious cookie. I bow to your greatness, Angela! Thank you!!
Hi, these cookies look amazing. I can’t wait to make them. I’ve started using maple syrup to sweeten up different foods instead of sugar, is there any way you could replace the sugar in this recipe for maple syrup? I’m not a big baker so I’m not sure if it would ruin it.
Thanks
Hi Charlene,
Usually if you replace a sweetener in a recipe it should be subbing a dry for a dry (such as subbing coconut sugar for cane sugar) or wet for wet (such as subbing agave for maple syrup) so it doesnt throw off the balance of the recipe. If you replace the dry sugar with maple syrup in this recipe, you’d need to reduce the liquid somewhere in the recipe.
Hi Angela,
I’m loving your recipes and I can’t wait to make these! I was wondering if the cane sugar and brown sugar can be substituted with maple syrup, honey or coconut sugar?
Coconut sugar worked wonders!
These were so good! I used 1-1/2 teaspoons of Stevia liquid in place of both the sugars and they were still delicious! Thanks :)
Just made these and they are amaaaaazing
Thank you!
I have been dying to dry out these, but I have a slight allergy to anything coconut, how can I make these?
Thank you! Lovely website too :)
These cookies are turning into an addiction! Thank you so much for sharing!! :)
How many calories per serving?
what can I use to substitute 1/4 cup virgin coconut oil? do you think olive oil would help?
thanks :)
Just made a bunch and they are absolutely delicious! ❤️
I love these cookies!! I made these with a mix of dark brown and coconut sugar, because that’s what I like to do. They were amazing! The crispy exterior is relatively thin, which gives them such a satisfying texture. So glad I found these! My boyfriend loved them, we’re even going to share them with friends. Though we might not mention their vegan/health qualities until after they’ve tasted them!
I loved them with the sunflower seed butter, it’s one of my favorite butters. The nuttiness goes so well with the oat flavor. I’m going to try them with peanut butter next! I’m sure they’d be great with any kind of butter!
PS. I really love carnival cookies. My boyfriend also requested that the next batch feature colorful candy coated chocolates. I’m sure they’ll be great, I love how these aren’t too sweet!
hi angela!
do you think i could sub the chocolate with cocoa powder? and if so, how much? thanks!
These cookies taste as good as the photo looks. Excellent it you need to get your chocolate on.
i like eating chocolate very much, so thank you for your porst, i help me very much
These were great! Thanks for sharing.
These are AMAZING best cookies I’ve ever made I couldn’t stop eating the cookie dough, making a double batch tomorrow!!
Anyone know if I can cut out some of the oil and use apple sauce?
Amazingg
I made the kale chips-they came out perfect! The double chocolate cookies are in the oven right now, but I will tell you that the dough was so good that they almost didn’t make it! I used Peanut Butter and Co. Dark Chocolate Dreams peanut butter. No dairy, soy, or gluten. I have Hashimoto”s and there are a lot of things that I need to avoid. Thanks for the delicious recipes! Healing vibes Sketchie’s way :)