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.


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 turned out SO good! The texture is so rich and just the right combination of crispy but super soft at the same time. Lack of clean up is a bonus too! Thanks for the recipe :)
Hi Angela, I so enjoy your blog, you are such an inspiration!!! I am so sorry to hear about Sketchie’s illness. I will say a prayer for your four-legged baby, please keep us updated – I hope they can help him get better. He is so fortunate you’re his kitty mama. Karen
They were delish! All gone! Thank you for your creations. I almost prefer eating them w/o baking…yum!
For those whose digestive systems can’t handle flax, I use a “tapioca egg” from Enjoy Life Foods. It’s an awesome substitute. One egg is equivalent to 1/3 cup of tapioca egg.
No surprise… these are amazing! I haven’t been disappointed with and OSG recipe yet! I’m a new vegan, and your blog has been my go-to for recipes and motivation. Thank you for all of your inspiration! Can’t wait for my cookbook! :)
It’s snowing where I live in the Mid-Atlantic, which always means baking! I made these cookies this morning and they turned out great. I stuck with it after adding the oat flour beating the mix until it came together, which took a minute or two, but I didn’t need to add extra liquid. I was intrigued by adding the sea salt to enhance the chocolate flavor, so I tried that on half. Love this cookie!
I can’t wait to check out your cookbook Ange. It looks amazing!!
I’ve been cooking from your cookbook constantly recently, with consistent 9.5/10 ratings from my three kids (a rare achievement even once!). I’ve been praising the recipes to anyone who will listen, including my fellow employees at a national Canadian book retailer. My husband couldn’t believe the savory oatmeal and lentil bowl didn’t have cream or cheese in it like risotto! My hands-down favorites are the chocolate smoothy and the salt & vinegar chickpeas. You turned simple ideas into something mind-blowing and delicious! My sincere thanks!
Thank you Robin so much!! That is so great to hear. :) I’m so happy you enjoyed the savoury oats too – I know it’s not for everyone, but I just love it!
Thanks again!
Hi Angela, I am patiently awaiting the arrival of my Oh She Glows cookbook. Hearing all the rave reviews of your new recipes is making my mouth water. I made these yummy cookies this morning and oh my are they ever delicious:) I am making them for a friend who cannot have refined sugar, so I substituted 2/3 cups softened dates for the sugar. I was quite amazed how moist and chewy they turned out……just like sugar ones. Your recipes are always so spot on!! Thanks for your great recipes:)
Wow looks so good! mhhh
I made these cookies last night and there are only 3 left. They are amazingly good!
These cookies look delicious! Is there anything you’d recommend besides coconut oil?
Mine are in the oven! …except I think I may have added too much almond milk at the end (It was hard to mix so I started with 1 teaspoon). Fingers crossed…but really it can’t go that catastrophically because the dough tasted AMAZING! Will be a nice dessert after your “Favorite Vegan Chili” … keep doing your thing! We SO appreciate it!
p.s. Wrote a review about your blog on mine (backporchronicles.blogspot.com). Hope you can check it out if you have time!
Made these last night and they were delicious! I subbed pumpkin seed butter for sunflower and it turned out great.
Today I was craving chocolate and went on Allison’ blog to find a perfect healthy chocolate chip cookie. I am soo impressed! The recipe is amazing and delicious! It has hints of coconut and flax and very rich chocolate. VERY GOOD! You gotta try it!
Angela, I just made these cookies (they barely got in the oven), and my husband is already asking me to make another batch so that we can devour all of these tonight. These are to-do-for! Best chocolate cookies ever!
I received your cookbook early and have been enjoying it and raving about it ever since! We have had Oh She Glows recipes daily and are loving it. Thanks for your hard wrk creating and sharing such amazing recipes!
Those look amazing!! Can’t wait to try it. Need to get some sunflower seed butter
Thanks Angela
I’m having the insane idea to use chopped-up Justin’s Dark Chocolate Peanut Butter Cups in these…
AwesomeSauce! I shared these on my FB – I used almond butter and coconut sugar + 1 Tbs Blackstrap molasses (I don’t keep refined or brown sugar in the apt). They are SOOOO good I’m already going to have to make another batch tomorrow. I bet the dough freezes great too – has anyone tried that? Definitely needed the electric beater though. I tried by hand but gave up pretty quickly and dug my ole’ beaters out. Thanks for another killer treat!
These look amazing! I just got your book in the mail! It is absolutely amazing! I hope your write another one in the future. The added tea recipes are such a nice bonus. I’m really excited to try them out! And lastly, the pictures look amazing! I could read your cookbook every night!
Preordered your book on Sunday, but I can’t remember where I saw the instructions for getting the bonus recipes…are they on your website? Thanks for all you do for animals – I love your recipes. Hope Sketchie is doing well and congrats on the big cookbook release. :)