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 had to say… I left out the cocoa and chocolate bar, added 1 tablespoon cinnamon, 1/3 cup chopped walnuts and 1/3 cup raisins and ended up with the best oatmeal cookies I have ever tasted! I had to play around with your recipe because my husband caught me stuffing my face with the chocolate version and accused me of not loving him (he hates chocolate – I should be so lucky), so I dissected your recipe and now he feels all warm and loved inside… and now I am heading back for seconds from the cookie jar – haven’t yet decided which I prefer so I’ll just settle for a nibble of both types of cookies! Oh… and I used smooth almond butter instead of seed butter and cooked the plain cookies for 14 minutes for a crispier cookie.
I made these last week – they were incredible! Do you think this (and any of your cookie dough recipes) would freeze well as dough? I want to make a big batch to keep on hand for quick baking to take to new neighbors, but didn’t want to waste these ingredients if they won’t freeze well. Thanks!
These are fabulous and easy! Whipped up a batch this evening, using peanut butter as I was out of other nut/seed butters. The flavor doesn’t come through, but performs its function well. The cookies are not too dense, and not too sweet…great for when you can’t decide if you want a brownie or a cookie! :) Good work!! The sprinkle of sea salt on top is pretty rad on the taste buds too!
I put in orange flavoured dark chocolate (cuz it was the only chocolate in my kitchen) and omitted the vanilla and the result was AWSOME!!!! The orange chocolate gave the cookies a real special fruity flavour, brought them to work and they were gone in no time with requests to make them again asap. :-)
Felt the need to chime in having actually made these, because I was also searching for commenters who actually had instead of just saying “looks so awesome!”… They are, in fact, so delicious! I didn’t have all ingredients so used peanut butter instead of sunflower seed butter and used Earth Balance in place of the coconut oil. The cocoa gives a very rich flavor and I could hardly taste the nut butter, just a nice texture. I think in my next try, I’ll use almond butter, and maybe add some slivered almonds or dried cherries, and almond extract. Also, I’d bake them just a minute or two less; by day two they were quite hard. That could be due to my substitutions however. In all, crowd pleasers (and really tasty dough, for those of us who snitch the batter!)
Just finished making these. Doubled the recipe and so glad I did-yum! They won’t last long!
Trying these today!! Thanks for another great cookie recipe:)
glad you’re using earth balance less in your recipes!
made them and they turned out SO incredibly delicious
Thanks :)
Just made them today but I had to use peanut butter instead of sunflower seed butter and vegan margarine for coconut oil.
What should I say?
They tasted AWESOME and there are only three left (out of 15)!
I added cashews and walnuts to half of them and it turned out great since I love all kinds of nuts and nutty flavors!
Thank you for sharing the recipe :)
I made these a few days ago and was so impressed! The cookies were so good! They even broke my almost one year silence on my blog :). Thanks!
Marie
So delicious!
THESE.WERE.AMAZING! So, so, so delicious! Next time I will make a DOUBLE BATCH as these did not last long at all!
These look amazing! Question for you – what is your favourite chocolate bar brand (the one you used in your recipe?)
Made these tonight and they are sooo good!!! I substituted almond butter for the sunflower seed butter. It’s taking a lot of will power not to eat all of them!
Hi, I made these today. They tasted really good by came out really flat and crunchy. Did I do something wrong?
I figured it out. I cooked them too long. I tried it again and cut the baking time and they were better the second time. I also processed the oats in the blender to get the flour to be finer. Even though they were really hard and crunchy the first time we still ate all of them.
These were a big hit when I made them! Last night, I used the same base recipe for chocolate chip oatmeal cookies– turned out amazing! Thank you.
I just made these yesterday, and they were DELICIOUS!!! I used gluten-free oats, cacao powder, and almond butter. Thanks for the heavenly (and easy) recipe!
Just made a batch with peanut butter…they were great!
Reeeaallly light and good! I subbed the coconut oil with apple sauce and it was perfectly fine :-)
i wanna try the applesauce as well did your turn out crunchy o chewy?
I made these this afternoon and they are AMAZING! My husband and teen boys ate them all! Thank you – will make them again and again.
I am recently making some major diet changes & your blog has been such an inspiration! I am new to vegan cooking/baking. These cookies are cooling & they are AMAZING!! I think I’ll even be able to convince my husband to like them. ;)