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!
Thank you, thank you, thank you! My son has a variety of allergies that make vegan baking the best option, with the exception of nuts. I love your blog and cookbooks, and am so glad you are adding to your nut-free dessert options!
These look amazing! Question – what if my coconut oil is already melted (Australia = hot = always liquid coconut oil!), will it make too much of a difference?
Hi Angela,
I just made these cookies with my almost two year old daughter and if only you could see the pictures I took of her eating one of them! They are really good. I substitued the sunflower butter with almond, it’s what I had at home.
Congratulations on creating such a great cookie!
Just made these. So yummy! I had no brown sugar so added maple syrup instead followed by some coconut flour as it got too sticky. They turned out great. Thank you.
I just made these and they are phenomenal!! I doubled the recipe, used real eggs instead of flax eggs and green and blacks 85% dark chocolate bars. They ended up needing about 1/4 cup almond milk so next time I may use three eggs instead. I also made them half the size suggested and the batch made like 50 cookies! What a winner. These are by far the best cookies I’ve ever made.
Just made this and made a blogpot about it. So good! Thank you for the recipe.
Leeanna
These are incredible! I know they’re easy to make because my husband actually made them for me when I was sick and he doesn’t bake anything. You wouldn’t know these were vegan. These will always be our go to cookies.
These cookies are excellent! Just whipped up a batch and my family + I loved them. Will make again soon :)
Made these cookies and they were absolutely amazing! I used plain peanutbutter as a substitute and used chia seeds as an egg substitute instead of the flax ( didn’t have it in me pantry) and they added a little crunch to it. My husband ( not a vegan ) devoured these. Thank you so much for the recipe!
Greetings from Holland!
These cookies are so good! I hope you upload some healthier cookie recipes as well!
Absolutely delish! Didn’t need to add the liquid….they formed perfect little balls which turned in to lovely, crispy-on-the-outside soft-on-the-inside chocolate dreams! BEST g-free vegan recipe I have ever tried. And all with things I already had in my kitchen! Thank you!
Seriously, Angela. These cookies are bananas. SO DELICIOUS!!!
Angela, thanks for the wonderful recipe! I made several substitutions and was worried the final product wouldn’t turn out as beautifully as your pictures, but they are perfect. I used organic, cold-pressed sunflower oil in place of the coconut oil (because my local store was out), almond butter in place of sunflower butter (I live in Italy and have never been able to find sunflower seed butter here), quinoa flour in place of the oat flour (because I made them for a friend with celiac disease and I was unable to find gluten free oats or oat flour) and finally, an egg (because I didn’t have ground flax on hand and I’m not vegan anyway). I was particularly worried about the quinoa flour, as the raw batter had a strong smell to it that was a little unappetizing, but the baked cookie is soft, gooey, super-chocolately and just the right level of sweet – the flavor is great and the quinoa taste isn’t overpowering at all. I can’t wait to share these with my friend!
I love all your recipes and think your website is awesome! You’re doing a real good job of writing everything up. Today though when looking at this recipe I scrolled down and accidentally clinked the link advert and nestle promoting some product ‘care’ for women and children popped up. I understand you need adverts to make a business out of this but I’d just like to make you aware Nestle is one of the worse corporate companies out there. You really don’t have to shake hands with them to become successful. They do evil things to the environment and women.
Nestle also donated over $1million to help block GMO labelling. Your recipes are the very opposite of corn processed food, why support a company who aligns with that? A company that thinks it’s okay for customers not to know what they are actually eating. They know they can fool people who aren’t as educated.
http://www.theorganicprepper.ca/nestles-wet-dream-they-mark-up-water-53-million-percent-06052013
Anyways I hope you don’t mind just wanted to make you aware, especially as your recipes are so awesome for health, nutrition and families!
Love all your recipes! I use your book or blog on a weekly basis for meals or treats! My youngest who’s almost 4 enjoys baking with me and eating your treats. But her school have a no nuts policy. And living in Kuwait, I can’t get hold of Sunflower Seed Butter. Do you think it work with sesame seed butter? Or more coconut oil? Or a vegan butter?
These are INCREDIBLE!!! I made a batch tonight and thankfully I have enough ingredients to make another batch tomorrow because they are going FAST (and here’s where I shamefully admit that there are only two of us here making them disappear!). Thank you Angela, you are a genius!
I have these in the oven right now. The batter was delicious; I anticipate even better from the freshly baked cookies! You are a great baker.
These are my new favorite cookie!
These are absolutely terrific! I added about 1/4 tsp of chipotle to the dry ingredients and it was over the top. Love your website. =)
I tried these and they came out super dry! Any suggestion as to why they may have come out this way?