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!
curious what kind of chocolate/bar people used…
First time commenter, although HUGE fan of yours (and have recommended your book to all of my friends and family).
These cookies are divine and my husband and I have gone through the whole batch in just a few days. I made a couple of very minor changes: used almond butter, 1/2 cup of raw sugar (instead of the 2/3 cup brown sugar/raw sugar mix), and used semi-sweet chocolate chips instead of the dark chocolate bar. Baked for exactly 12 minutes and they were perfect.
I think next time (which will likely be in the next few days, let’s be honest) I would cut back the sugar just a bit more – perhaps to 1/3 cup. Thanks for a fabulous recipe!
Seema
Just stumbled upon your site and your recipes look amazing!! Do you happen to have nutritional information and calories for them?
Hi! What do you think if I use pumpkin butter ousted of sunflower one?
Thanks! And many cheers from Italy!
Another amazing recipe Angela!
You are a cooking wizz.. . i haven’t tried one recipe of yours that hasn’t been delicious, easy and nutritious to make!! And this one fits in as well… I put tahineh (instead of sunflower butter), added sesame seeds, and used coconut sugar! all very delicious ~~ and baked on stone sheet in the oven. Delicious. Thanks xoxo
Stumbled across this recipe because I was looking for something quick and healthy for my sweet tooth husband. This recipe is an absolute keeper! I cut out the 1/3 brown sugar because hubby is getting a belly and they still taste good,. They didn’t flatten as nicely like in your photos but still chewy and oh so delicious. Thanks for a great recipe!
I think the word ‘double chocolate’ doesn’t do these cookies justice. The amount of chocolate is simply absurd — I spent a full hour trying to fold all of the chocolate chunks in before realizing it is mathematically impossible. So I saved the leftover chocolate for the next batch. But the finished cookies are pretty good! I would call them chocopocalypse cookies! ;)
OMG these were sooooo good! I forgot to add the baking soda and they still came up amazing! Will be making again and again, thanks for the recipe!
I’m a big baker…and these are one of my favorites to whip up. Comes together with a delicious flavor and texture. Sadly I don’t have sunflower seed butter but I’ve done it both with almond butter and cashew butter. Next time I’ll spring for the sunflower seed. Thank you for posting!
These were awesome – so so yummy. Only lasted 2 days. I used chocolate chunks because that’s what I had on hand. I’ve already purchased 2 dark chocolate bars with plans of using them in subsequent batches – I got the Green & Black’s espresso bar and the G&B toffee bar. I have high hopes for these cookies!
I am so grateful for your recipe! These are so delicious! We were fighting over the last one! Have you tried baking them smaller with less cooking time? I want to make some for a potluck and would like to have more of them.
These passed the family taste test: everyone loved them! They look great too!
Oof. Not sure what I did wrong. The dough came out SUPER crumbly, and i had to add quite a bit of milk for them to get a consistency similar to what is shown in the picture. Probably due to this they are quite a bit more cakey than I expected. Any suggestions? Thank you!
Wondering if these would be ok with all the sugar replaced with coconut sugar?
These cookies look amazing!! Can’t wait to try them out :)
My husband cannot have sugar, only stevia. Can I substitute in this recipe, and if so, how much stevia can I use?
Just made these but overread that I had to process the oats (oopsie…) they look heatlhier now. And I prefer using less salt but other than that they turned out delicious! I am bringing them to my friends´ house now. Can´t wait to hear what they say.
These are soooo good can’t stop eating the cookie dough! Have made these a few times now tried once with while all purpose flour and they weren’t quite as good even my bf who loves them noticed definitely sticking to oat flour.
will using coconut sugar in place of brown sugar give similar results?….I don’t mind them being a little less sweet, but don’t want to mess with the gooey and crispy on the edges.
Hi,
Could you substitute cacao for cocoa? thanks! love all your recipes :)
Jena