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!
These are delicious! Anyone have storing suggestions? I want the! To taste just as fresh and same texture on Xmas(2days) thanks!
Mine blended themselves into a couple giant cookies that I had to cut apart…but OH MY GOODNESS….seriously amazing! Thank you for making it seem like I know what I am doing in the kitchen! love!!! xxoxooxoxoxox
Holy smokes these were amazing! I subbed carob powder and chips and it turned out wonderful. Also used crunchy sun butter and gave it a lovely nutty texture. For somebody who has to avoid both chocolate and nuts, was such a treat! This is a keeper.
I can’t say anything that hasn’t already been said — these cookies are fantastic! Thank you for the recipe; it is my new go-to whenever I need a chocolate cookie fix.
Have just popped these in the oven for wonderful husband and I. I left out the cocoa and put in a teaspoon or so of raw cacao and also left out the second batch of sugar. Here’s hoping! Thanks for the idea. I have never before in my life made cookies and am feeling still festive! We are vegans so have not indulged much at all over Christmas. My mix only made 9/10 cookies but I am hoping they will come out good. Thanks Angela.
These look amazing! Just wondering, do you think this recipe would work with something like applesauce or mashed banana replacing the coconut oil?
Thanks
Just finished making this recipie and I have to say it is 150% a winner! These cookies are amazing!
Enjoyed the taste of the cookies! I had a problem with the coconut oil. It did not mix in and I did not realize it until the batter dough was mixed. I had clumps of oil which looked like lard dispersed throughout the cookie dough. It did not seem to affect the baking of the cookie. How can I get the oil to mix in better? -Linda
These are awesome. Crispy on the outside, chewy on the inside. I used a cookie scoop for the dough and pressed them a bit with a glass dipped in sugar. Made 18 cookies for me. Delicious. Thank you for sharing this recipe.
oops, i forgot! 5 stars!
I made these today with homemade almond butter and mini chips from Enjoy Life turned out awesome. I even posted a comment because of it. Thank you for the recipe!
Instead of the oat flour I used coconut flour and it works just as fine and gives it such an amazing coconut flavour! Definitely a suitable alternative.
I LOVE your cookbook and web site! Everything I’ve made is absolutely delicious [I make the Almond-butter Crisp cookies a LOT! I’m going to try the chocolate chunk ones next. Tonight I’m making mushrooms/gravy/yam rounds. Thank you so much, you have really given my cooking a ramp-up [I’ve been vegetarian since 1990!]
I just made these cookies for dessert and they were a hit with my boyfriend and I :) The only change I made to the recipe was that I used almond butter since I didn’t have sunflower seed butter, but I’ll definitely try sunflower seed butter next time.
Thank you for this wonderful, allergy friendly recipe! My son has multiple severe food allergies, and this was perfect for us, no substitutions needed. The cookies were approved by our whole family and friends! As good as conventional double chocolate cookies, better in my opinion. I used Enjoy Life chocolate chips.
I’ve just baked up a batch & oh my word, they are DEVINE! Thanks so much for the recipe. I didn’t have the seed butter so I modified it a tad & added a little extra almond milk. Worked perfectly!
Just made these for a girls weekend, and they are fabulous :) let’s hope I don’t eat them all before I leave for the weekend! :) thanks for the amazing recipe! I used natural peanut butter (with sea salt), and it was perfect. Not too peanutty at all! The sweetness of the cookie really offsets super dark chocolate chunks-I used 85%!
We made these last night and they are great! My husband loved them too. I have made so many of your recipes that I decided to buy your cookbook. Everything I’ve tried has been delicious! Thanks so much!
These cookies look amazing. Every time I visit your blog they catch my eye. Must make them later this weekend. Looks like a recipe that needs to be included in the second cookbook.
I just made these!! Eating the first one now and it’s delicious! Thanks, Angela. They were super easy to make :) I followed the recipe (almost) exactly as I only had peanut butter on hand and not sunflower butter. Do you think chick pea flour could be substituted for the oat flour? Just to add some protein to these tasty little bad boys?
Thanks!