Vegan double chocolate oatmeal cookies. These delicious cookies are vegan, gluten-free AND nut-free. They’re soft on the inside and crisp on the outside. The perfect cookie for chocolate lovers!

Vegan, gluten-free and nut-free cookies that taste amazing?! Yes please!

These double chocolate cookies are made with just a few ingredients you might already have in your pantry! Or at least I’m assuming you have sunflower seed butter in your pantry.

What You Need:

• Ground flax seeds
• Rolled oats
• Granulated cane sugar
• Cocoa powder
• Sunflower seed butter
• Coconut oil
• Maple syrup
• Chocolate chips or chunks

And some vanilla, baking soda and salt. No flour needed! The oats, sunflower seed butter, sugar and cocoa powder will help form the base of these cookies.

There’s just a small amount of coconut oil and maple syrup needed here. While you could skip the maple syrup, I did find (after a lot of testing) that even this small amount helps the cookies hold together and adds a little extra sweetness. The coconut oil adds moisture and along with the flax egg and sunflower seed butter, makes the cookies soft on the inside.

How to Make Vegan Double Chocolate Cookies

• Start by making your flax egg. To do this, we combine ground flax seeds and water. Let it sit to thicken while you prepare the rest of the ingredients.
• Meanwhile, add the rolled oats, sugar, cocoa powder, baking soda, salt, sunflower seed butter, coconut oil, maple syrup, vanilla and chocolate to a large bowl. Add the flax egg and stir well to combine. This is your cookie dough!
• Scoop the dough on a baking sheet. This recipe makes approximately 8 cookies. Form them into little mounds to limit the spreading.
• Bake and enjoy! It’s best to let them cool a little before eating as they will be delicate when warm.

One of the best part about these cookies being vegan and flourless? You can enjoy the cookie dough without worry. I know most people will eat cookie dough anyways, but I’m not that person.

Notes on the Recipe

• You can make these cookies with almond butter instead of sunflower seed butter (if you’re not concerned about making this recipe nut-free of course). I used creamy almond butter straight from the fridge. Overly runny, room temperature almond butter might make these cookies spread too much.
• These cookies call for softened coconut oil. This is coconut oil that’s at room temperature. The texture should be similar to room temperature butter.
• I use golden cane sugar (turbinado sugar) as I know the brand that I use is vegan. Feel free to use regular white sugar.
• To make this recipe gluten-free, make sure to use certified gluten-free oats.

Looking for more vegan cookie recipes? Check out my chocolate chip oatmeal cookies, almond breakfast cookies and oatmeal pumpkin chocolate chip cookies.

Watch How to Make the Recipe:

Print Pin

5 from 1 vote

Vegan Double Chocolate Oatmeal Cookies

Vegan double chocolate oatmeal cookies. These delicious cookies are vegan, gluten-free AND nut-free. They're perfectly soft on the inside and crisp on the outside. Perfect for all chocolate lovers!

Course Dessert

Cuisine vegan

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 8

Ingredients

• 1 tablespoon flax seeds, ground
• 2 tablespoons water
• 1 cup rolled oats
• 1/3 cup granulated cane sugar
• 2.5 tablespoons cocoa powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine grain sea salt
• 1/3 cup sunflower seed butter
• 2 tablespoons coconut oil, softened
• 1 tablespoon maple syrup
• 1 teaspoon vanilla extract
• 1/4 cup chocolate chips or chunks

Instructions

• Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
• In a small bowl, combine the ground flax seeds and water. Let it sit to thicken while you prepare the rest of the ingredients.
• In a large bowl, add the rolled oats, sugar, cocoa powder, baking soda, salt, sunflower seed butter, coconut oil, maple syrup, vanilla and chocolate. Add the flax egg and stir well to combine.
• Scoop the dough to the prepared baking sheet, making 8 cookies. Form them into little mounds to limit the spreading. Don't flatten them too much or they will spread significantly.
• Bake for 15 minutes at 350°F. Remove from the oven and let them cool for at least 10 minutes before eating. They will be delicate when warm.

Video

Notes

I use regular sunflower seed butter (this one). Make sure your sunflower seed butter is creamy and not overly runny.

You can make these cookies with almond butter instead of sunflower seed butter. I tried it using creamy almond butter straight from the fridge. Overly runny, room temperature almond butter might make these cookies spread too much. Of course, this is only if you’re not concerned about making this recipe nut-free.

These cookies call for softened coconut oil. This is coconut oil that’s at room temperature. The texture should be similar to room temperature butter.

I use golden cane sugar (turbinado sugar) as I know the brand that I use is vegan. Feel free to use regular white sugar.

To make this recipe gluten-free, make sure to use certified gluten-free oats.

These cookies will be soft when fresh, but they will get crispy as they sit for over 1-2  days. To prevent this from happening, you can let them cool completely, then store them in an airtight container. I personally like them crispy as well.

If you make these double chocolate oatmeal cookies, be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys. And of course, if you try this recipe, don’t forget to tag me on Instagram!