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!
I love these cookies, so did my kids and my meat eating ”I don’t believe in Vegan’ husband. I added some chopped cranberries, raisins and added some chia seeds.
Love your site, love your cookbook. It’s so pretty to look at and so delicious!
Congrats on all your success, professionally and personally.
Oh man, these cookies are amazing! :) I subbed almond butter for sunflower seed butter & coconut sugar for the cane sugar & instead of regular dark chocolate for the chunks, I used Giddy Yoyo’s spicy (chili) dark chocolate! Mmmmmmmm a little spicy, super chocolatey and super delicious :)
So I made these in my house in Salt Lake City at 4500 ft and they were delicious and were nice thick chewy cookies. I made them at my sisters place yesterday in Seattle at sea level and they were totally flat. Any suggestions???
O.M.G!!! You have done it. Every year at thanksgiving time we make huge batches of regular, non-vegan, non gluten-free cookies. It’s a tradition and so much fun. A few times I tried to pick a few recipes that were vegan/gluten free… each one a miserable failure because they didn’t live up to the regular cookies. My family had all but banned me from picking recipes for cookie day. Well… until THIS recipe. I made these today and when my each member of my family bit into these chewy, decadent chocolatey cookies their eyes got wide and declared them FABULOUS. You could serve these at any cookie exchange/party and not be able to tell them apart from regular egg & flour cookies. Angela, you are my hero :) BTW… your cookbook is now my kitchen bible. Happy Easter!!
Angela I just made these cookies and they were incredible!
I did make a few changes, though. First of all I have a missing part on my food processor and couldn’t make the oat flour, so I just used gluten-free all purpose flour instead.
For the sweeteners I used 1/3 cup of extra dark palm sugar and 1/3 cup of fresh date puree (extra fibre and no need to add extra liquid to the batter).
They taste so good and I can’t wait to take it to the girls at work tomorrow. Thank you, thank you!
These are amazing! My brother and I both loved them. I’m going to make them again this weekend, but with peanut butter chips instead of chocolate. LOVE. Thank you, Angela. Your recipes never fail me.
Update: Made them with peanut butter chips tonight. HOLY COW, soooo gooood. My brother said they taste like a fancy, 1,000x better version of those no-bake chocolate peanut butter oat cookies. I’d have to agree! Thanks again, Angela!
I NEVER bake but after my boyfriend went gaga over someone else’s oatmeal cookies and then consoled my jealous self with, “It’s okay, babe…you just don’t bake” (grr), I decided to make these to prove that I CAN make yummy cookies too. I actually totally botched up the recipe because I didn’t have baking powder (according to another website-recommended swap, I added more baking soda and a little vinegar) or vanilla extract, but they turned out FABULOUS. Fudgy and delicious and the boyfriend said not a word about Ms. Oatmeal Cookies because his mouth was too full of chocolate cookie. :)
BESSSSSTTTT cookies ever im not vegan and I would take these cookies over any other cookie!
My husband and i have been vegan for about 4 months now and i couldn’t stand not having any cookies any more, so i made these and we fell in love with them! since the first batch i have made them three more times! They taste even better than they look, I am hooked for life! Thank you sooo much for this great recipe!
These cookies were decadent, rich, and full of all sorts of new tastes! The sunflower seed butter and coconut oil definitely added a special flavor! I used a super dark chocolate bar chopped up and semi sweet chocolate chips for extra gewy yummyness. I will be making these again!!
Hi there, really want to make this for gluten free and diary free guests tomorrow night but wondering if you can replace the GF oat flour with any other type of GF flour? Like almond meal or anything else? And if so, whether the amount needed would be the same?
Very excited to make them, thanks!
I made these yesterday for a get-together I have where one friend is gluten-intolerant and another friend is a vegan, so these seemed perfect! I’ll admit I was a bit skeptical (vegan AND gluten free seemed difficult to me), but they turned out very tasty!
I ended up baking them for only 10 minutes at 325, but I would probably bake them for less time next time. They ended up being a bit dry, so hopefully less baking would help (I also added the extra plant milk, but I may add more next time).
In the end, they were a bit like brownie cookies, which is a win in my book! Thanks so much for the recipe! It was easy and turned out well, which is great because I was a bit worried about doing vegan, gluten-free baking. :)
I want to try the oatmeal cookie version that one of your reviewers mentioned, but I’m out of coconut oil. Would another kind of oil work okay (canola, etc.)?
these are good- be careful not to over bake! I would add a little toasted coconut next time to bring out the coconut oil flavour. Will make again!
Hi im new to your website amazing looking recipes!!! I was curious do you list any nutritional information on your recipes?
Hi Angela. I just wanted to thank you for all of your wonderful recipes!!! My son Regan now 3 1/2 has very severe allergies to dairy, eggs , peanuts well actually all nut except almonds and hazelnuts. Being a vegan it was easy enough to never touch eggs and dairy however NUTS was going to be a bit more challenging, but we adapted just fine! I love that you have posted allergy information along with your recipes, it makes it super easy to find recipes that I can use! I have adapted a few of your recipes by using almonds in place of other tree nuts and had great success! My son loved these cookies, thank you for sharing
These were PERFECT! Chewy and a little crunchy. Chocolatey but it felt like a lighter dessert because of being dairy free. I used peanut butter and added 1/4 c white sugar. Great recipe!
Hi Angela!
I have been admiring you website for quite a while now. Everything looks amazing.
I am not a vegan but decided to make these cookies my first vegan-baking-accomplishment for my final yoga class of the semester as many of my fellow students are vegan or at least vegetarian.
Even before I started I had quite a struggle as one of my cats hid the coconut oil (just kidding – she just threw it on the floor in order to sleep on the pantry shelf ;-)).
The dough looked amazing, but the balls were very greasy. After a few minutes in the oven they spread out and became very flat. When baked they were also very greasy and became really hard when they cooled down. Can anyone help me figure out what went wrong? Did I use too much oil? Or did I make the balls too small? I love the idea of vegan deserts, but my first attempt really didn’t turn out too well.
i would love to try it, any idea how i could replace flax seeds, (i have food intolerance )
Loved these cookies!! My 5 year old son kept eating them, loving them too. ;) The texture was perfect, a little crisp on the outside, and not dry at all! Next time I´m planning on adding pulp from making the Hazelnut milk! :)