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!
Just last night I was thinking “I should make some cookies” and here’s a perfect recipe! I’m going to make them tonight. I’m also greatly anticipating your cookbook! I have it preordered and I can’t wait!
Oh my gosh, these are so good! I came home from work and made them right away!
Hey Angela. These look amazing and I can’t wait to make them. I just made your gluten free vegan brownies and my 3 year old was giggling with glee every time I added more chocolate! However, we were dying when we saw that we had to wait all night for them to set- so we of course had to indulge for breakfast- delicious! Anyway, did you make your own sunflower seed butter for this cookie recipe? if so, how do I make it, if not, where do I buy it??
Thanks for all your amazing recipes. Can’t wait for my cookbook to get here next week.
Tatum
DON’T BOTHER MAKING A SINGLE BATCH! Holy cow they are amazing! We knocked down the first batch in one night.
Ok, just made these tonight. They came together quickly and were Awesome! Of course they were. Everything I’ve made from your site is great. A bit embarrassed that I let my 3 year old eat 3 of them. But they’re healthy, right? I used pb instead of sun butter and still great. Can’t wait for the cookbook!
oh yay!! So happy that an oat-only recipe came out well!! will look forward to making these :)
These are just amazing from batter to baked!
I didn’t have the exact ingredients but was so excited to try this recipe, so I used raw cacao instead of cocoa, and subbed a little over 1/3 cup of coconut sugar for the brown and white, and they were still perfectly sweet, chocolatey and so delicious! My husband was drooling at the oven and our house smells so yummy. Thank you for another amazing recipe!
Yum they look wonderful!
Baking these cooking is absolutely on my to do list this weekend! I’m drooling…
I made these today, and they are amazing! I’m sure even a non-vegan would adore them! I made mine with chocolate + butterscotch chips, as well as peanut butter because thats what I had left in the cupboard and they are divine :D
SO easy and tasty, definitely a recipe I’ll be make for a long time to come!
Sending lots of cat hugs Sketchie’s way. It’s amazing how different the day is when my dog isn’t around -even if she’s just at the groomer’s. I work from home most of the time and while I’m “alone,” there’s always my dog there to take care of and talk to. I’m sure Sketchy will give you a big ol’ cat hug when you pick him up!
PS. I used your tofu-pressing technique from your cookbook (the cookbook stacking method) and it makes all the difference in the world. The texture totally changes -I was amazed! I used a cutting board, several heavy cookbooks and topped it off with a pineapple. It looked odd, but it did the trick :)
Made these yesterday and they are so good! Looking forward to the cookbook!
Picked up your cookbook at B&N today!
Thank you Melanie! Hope you enjoy it :)
I just made these today and they are really good! Kid-approved too! Thanks so much. It’s a great recipe. Ever since I found your blog about a month ago, I’ve been making at least 2-3 recipes of yours per week and I love ALL OF THEM! Yesterday’s dinner was your roasted tomato, onion and basil pesto pizza. It was so good, I had the leftovers for breakfast because I couldn’t wait until lunch time to have it again lol! Today- these cookies. Tomorrow morning-strawberry shortcake pancakes. I ordered your cookbook and I can’t wait until it arrives. Keep up the great work!
I made these last night, they are so good!! I used a chia egg instead of flax because I don’t have any flax right now and it worked just fine.
I baked these today, and they were such a hit with my non-vegan family! :D These were just so awesomely good! Usually I’ll just have half of one cookie in a day, but I had TWO whole ones fresh from the oven xD Tossed them back with a glass of unsweetened vanilla almond milk and was in chocolately heaven.
Thanks so much for these! :)
OBSESSED WITH THESE COOKIES!! Made a batch 2 days ago….already onto my next batch…woops :)
I’m not GF, do you think they would turn out the same with white whole wheat flour?
I think it should work, however you might have to use a touch less flour but I’m not sure.
I just made these and they were sooo good, I finished them all in 2 days. I just loved the chewy cake- like texture. I used my food processor instead of a mixer and only used 1/2 cup sugar total. I also made the ‘Best ever chocolate pudding’ from this blog as a dipping sauce and even started making cookies sandwiches ( yes i was having intense chocolate cravings!!). Next time i am going to use cinnamon instead of cocoa and raisins instead of chocolate chips.. Yum, i cant wait :)!!!! Angela, i just love how your recipes always turn out amazing. Truly looking forward to your cookbook..
All about easy cleanup – love this!