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 so good. They taste decadent. Even my 15 year old who is not happy with my transition to healthier choices gobbles them up because they taste just like conventional butter based cookies.
Can you use carob chips in place of the dark chocolate? Will it taste just as yummy? If I do decide to use dark chocolate, which percentage of cocoa do you recommend?
Hey, just wondering what your thoughts are on adding a couple scoops of chocolate protein powder to this to up the protein intake? Im wondering if I add more protein, what liquid would you recommend adding more of to compensate? The almond milk perhaps?
Thanks!!! Ps I love your blog!
Curious is you ended up adding the protein powder?? I was going to add a scoop of chocolate protein powder when I made them tonight but chickened out. would love to know how they turned out if you did.
Hey Kelli,
I did end up adding one scoop of chocolate protein powder to half of the batch, and then leaving the other half as is for reference. To be honest, I preferred the ones with the protein powder! They were chewier, and when I froze them, the ones with the protein powder never froze as hard as the ones without. I would say to just be sure to chose a protein powder that you already know tastes good, cause I’ve baked with ones that tasted chalky and the results weren’t as good. Also, I just added a bit more almond milk to make up for the dryness.
These are delicious!!!! My 9 year old daughter and I just made them together and they were a hit with all the kiddos! Super easy too. We subbed peanut butter and they came out awesome. Thanks for the yum time!
I just thought of a substitution for sunflower butter. I was about to make my own, then I figured I’d use tahini (which I have a ton of) instead. I’ll let you know how they turn out! I’m going to shape these into footballs and add icing laces for a Super Bowl party. This recipe is perfect as I have a lot of people with different allergies (soy, nuts, and gluten).
These are the best GF vegan cookies. I have tried many different recipes looking for a “cleaner” cookie and this one hands down is the BEST! I use a mint dark chocolate bar. My hubby and kids can’t get enough. Thank you!
Hi,
I’ve made the recipe twice now and really like the taste. However I have one problem: the cookies are flat, really flat, like pancakes! Although this is only aesthetic, I would like to solve the problem. I have had to substitute sunflowerseed butter (couldn’t find it) with margerine (vegan) and I have to blitz my oats as I have not been able to find oath flour in Graz (Austria). Could that be the reason my cookies go flat? Any tips, explanations would really be appreciated
It could be, but hard to say! Recipes are like little experiments. Whenever I want to increase the thickness of a cookie I do one of two things: 1) Increase the flour by 1-3 tbsp, OR I reduce the liquid. It’s trial and error. Goodluck!
Try just using 2TB of water in the flax egg. That should plump them up.
I made these for friends, and no one had any idea they were vegan. So delicious; moist and crunchy at the same time. I will definitely be making these again.
If you are a chocolate lover, these are the cookies for you! My husband had a twinkle in his eyes as he was tasting them! Soooooooo good!!! I used peanut butter because I love peanut butter with chocolate and I had to use a mixture of coconut oil and vegan butter (I ran out of coconut oil!). Easy to make and taste is incredible!
Making these as we speak. How do we store them? Airtight container at room temp? How long are they good for? Not that they will hang around for long! I made heaping 1 tbsp portions as I like a smaller cookie and wanted a larger yield.
These are amazing! I used peanut butter. :))
Just made these and they were chocolately and gooey. I used half coconut flour and half almond flour. Also used only 2TB of water in the flax egg bc I like a gooeyer, thicker cookie. I also used almond butter, sucanat and coconut palm sugar. They were a bit crumbly so I eyeballed some almond milk. But they did not disappoint! So good straight from oven.
Hi Angela, These cookies are delicious! My daughter is vegan and my nephew with IBS is gluten-free, nut-free, and dairy-free. How wonderful to have a real cookie like this for a treat. I have one question for you. My cookies do not spread like yours did in the photo. I tried adding more non-dairy milk and thought about decreasing the flour a little. Any suggestions? Thanks again for the recipe!
Hi Angela and OhSheGlows Team,
I work for Maine Huts and Trails, a backcountry hospitality hut system connected by a groomed trail system, in the mountains of Western Maine. We feed and house 40+ guests on a regular basis and part of keeping our guests happy involves keeping the cookie jar well stocked. After watching the movie Chocolat, I was inspired to give these cookies a try and I am so delighted to report that they were and absolute best-seller! Fresh out of the oven these cookies were ooey-gooey and moist and so, so heavenly — something that rarely happens with gluten-free baking because my normal flour mixture with added xanthan gum has an off taste that goes away as the cookie cools. So what a delight to eat a cookie right out of the oven! I baked a triple-batch and they were gone within 48 hours.
Changes I made:
**For coconut oil, I used 1/2 coconut oil and 1/2 Earth Balance Butter
**For sunflower seed butter I used Peanut Butter (which we have in abundance at the hut)
**Just for the heck of it, I added about 2 cups of Chopped Walnuts.
So the cookies I made were not Nut-Free, but they were absolutely delicious and still Gluten-Free and Vegan.
Thank you again for such a delicious and smart cookie recipe!
Amanda & crew
Stratton Brook Hut
Maine Huts & Trails
Just made these. They turned out so well even my carnivore boyfriend loved them and I’m not even a good baker!! I used a flavored dark chocolate candy bar as the chocolate chunks. These are just awesome, thanks for the recipe. I cannot wait to share them at work.
I made these tonight and they were amazing!! I am a mostly raw vegan and very rarely make sweets, but I have a feeling these will be my go to dessert whenever I have a craving for chocolate! Thank you for this amazing recipe!!
I made these today and they are super yummy! I sprinkled mine with a little sea salt before going into the oven, mmmmmm….I make sunflower seed butter in my vitamix because it’s so much cheaper than buying a jar of it. This time I made it specifically for this recipe and it was well worth it. It’s Valentine’s Day today and I really needed a chocolatey treat. These were perfect and even better is that my hubby liked them too. Thank you!
is this chewy? I replaced oat flour with gluten free all purpose flour and it became crunchy :) or maybe I over baked it :)
Hi, looks awesome! I was wondering, is it possible to make them with brown rice flour?
I made these this past weekend and oh my goodness delicious! I used peanut butter and I used 1/2 100% cacao chocolate and 1/2 semi-sweet chips. Delicious! I made 5x the batch and wound up with 90 cookies(probably would’ve been more but I was sneaking the dough! Oops lol). I feel like these will be a go to favorite in my house from now on! I’m so glad I found this site! :D