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!
Made these with the peanut butter option instead of sunflower seed butter, they were SO DELICIOUS!!! This recipe is definitely added to my list of favorites! Thank you!
Hi, I’m new to your blog and searched for a recipe for choc chip cookies and this came up. I’m wondering what I can substitute for the coconut oil.
Thanks,
Emma
Are there any nutritional information for this recipe? Calories?… Please let me know as soon as possible:) Thanks.
These are super great. Just made them with my 4-yr-old son and, in his own words, “these are so good! They are TOO good!” I got 18 giant cookies out of this batter. Don’t skip the cooling step – they crumble a lot pre-rest and firm up considerably after resting (even more so than conventional cookies). Used chocolate chips instead of a bar and used 1/4 cup brown sugar instead of full third. The coconut oil (and maybe coconut milk, which I used to loosen the dough a little) + oats give it a subtle granola quality. Thank you!
This looks absolutely awsome! I adore cookies with chocolate!
These are delish! Made them tonight, everyone here (including 3 non vegan kiddos) loved them. Plan to make banana “ice cream” and eat it all together :)
These are amazingly delicious! A big hit with my whole family. Thank you so much for your wonderful recipes.
I’m making these right now and I don’t know how many of them are going to make it into actual cookies! lol The cookie dough itself is AMAZING! Very excited for the end result.
I would love to add peanut butter but that would mean the kids can’t take them for school. I have a batch in the oven right now.
Hello,
I was wondering if there was another substitute for the sunflower butter, than a nutbutter?
If you use Almond butter it will still be nut free too. Almonds are not nuts they are seeds. I have friends that have allergic to nuts but can have almonds.
I’ve made these cookies twice. The first time just as you listed. They were really good. Kid & husband approved. My 7 year old said they are the 2nd best cookie he has ever had! The second time, I doubled the recipe and replaced the sugars with 8 pitted & pureed medjool dates and 2 tbsp of maple syrup. I was out of chocolate chips so I used raisins and added about 1/3 cup shredded unsweetened coconut just because I like it. The cookies are still kid approved, but not as sweet as your original recipe. We adults prefer the original recipe, but as I am trying to reduce cane sugar where ever I can, the dates & maple syrup are a decent replacement. Although, the chocolate chips or chunks are a must. As an extra special treat, we spread coconut whipped cream between two cookies for a decadent sandwich cookie. Freeze the sandwich cookie for a few minutes if the cream isn’t thick enough.
Thanks for the great recipe. It was fun to make the original and to experiment with it.
I finally made these today and yum! I was able to make them in my kitchen aid mixer while carrying my 2 month old in her Boba wrap. I used almond butter and this totally scratched my chocolate itch. Thank you for the great recipe :)
These cookies look amazing! I will be making these for a friends graduation party next week, thank you so much!
I just made these and I have to say, they were the easiest most delicious cookies I’ve made thus far!!! Thank you for this recipe!!!!
I have made these twice and I’m a little disappointed. Both times they turned out more dry and crumbly, even when I added more coconut oil. Maybe the oats are the culprit since they tend to absorb a lot of moisture. The cookies look so lovely in your photos though and the dough was very moist. Any suggestions?
These are the best cookies I’ve ever tried! Sooooo good!
These cookies were amazing. Just wondering can you make the dough in advance and refrigerate. And secondly if I am making large quantities (40 dozen) what proportion of baking powder and baking soda would you recommend?
Made the cookies….they’re fantastic!! However, they got hard after a couple of days.
What’s the best way to store these cookies so they stay chewy after 4-5 days?
i didnt love how these came out. could it be becasue i used coconut butte rinstead of almond/peanut butter? the batter was liquidy…the “egg” didnt thicken and they got very flat in the oven…but i always love your recipes…
I just made these. I made my own oat flour in the Vita Mi, used Jif Creamy peanut butter and a Baker’s Semi Sweet Chocolate bar since that’s what I had on hand. I mistakenly added 2 Tablespoons of (So Delicious) coconut milk instead of 2 Teaspoons but it seemed to work anyway–they’re probably a little flatter than they might have been. They have a great flavor. I baked them for 14 minutes and they had a crisp edge but soft inside. Thank you for a great recipe.
I’m glad the cookies worked out, Karen! Sometimes it’s so easy for our eyes to play tricks on us, haha. Thank you for the lovely comment! :)