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.
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 minutesminutes
Cook Time 15 minutesminutes
Total Time 30 minutesminutes
Servings 8
Ingredients
1tablespoonflax seeds,ground
2tablespoonswater
1 cuprolled oats
1/3cupgranulated cane sugar
2.5tablespoonscocoa powder
1/2teaspoonbaking soda
1/2 teaspoonfine grain sea salt
1/3cupsunflower seed butter
2tablespoonscoconut oil,softened
1tablespoonmaple syrup
1 teaspoonvanilla extract
1/4cupchocolate 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!
Love these - thank you! Would also really love if the posting included the nutritional values.
I'm so happy you like them!! Thank you for sharing your feedback. And I'm sorry for not including the nutritional values with my recipes. I do want my recipes to be nutritious and delicious, without focusing on numbers. Though I understand it can be helpful for some. I will keep this in mind. :)
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Love these - thank you! Would also really love if the posting included the nutritional values.
I'm so happy you like them!! Thank you for sharing your feedback. And I'm sorry for not including the nutritional values with my recipes. I do want my recipes to be nutritious and delicious, without focusing on numbers. Though I understand it can be helpful for some. I will keep this in mind. :)