These healthier double chocolate oat cookies are simple to make and delicious! They’re made with wholesome ingredients, yet are a fudgy and decadent treat! Vegan friendly and gluten free with refined sugar free option.
I have to admit that I’m a bit cookied out after the long month of Christmas cookies galore. But, somehow these double chocolate cookies are an exception. They have a rich and fudgy flavor that I could never tire of, similar to the way I never tire of my morning cup of coffee.
And speaking of coffee, I add a little leftover coffee to the cookie dough which deliciously enhances the chocolate flavor even more.
These cookies are made with whole grain oat flour and can easily be made free of refined sweeteners by using coconut sugar in lieu of brown sugar. And aside from the richness dutch cocoa powder gives, I made them extra decadent with dark chocolate chips.
Flourless, whole grain, refined sugar free, gluten free, egg free, dairy free chocolatey deliciousness. You totally need to try these next time that chocolate craving hits! Enjoy!
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Double Chocolate Oat Cookies
- Prep Time: 5 mins
- Cook Time: 12 mins
- Total Time: 17 minutes
- Yield: 10-12 cookies 1x
Description
These double chocolate oat cookies are simple to make and delicious! They’re made with wholesome ingredients, yet are a fudgy and decadent treat! Vegan friendly and gluten free with refined sugar free option.
Ingredients
1 cup oat flour* (see note)
1/2 cup brown sugar or coconut sugar
1/3 cup cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/3 cup olive oil, melted coconut oil, or other oil of choice
2–3 tablespoons milk of choice or brewed coffee
1 teaspoon vanilla
1/3 cup chocolate chips, plus more for tops
Instructions
Preheat oven to 350ºF. Line a large baking sheet with parchment paper and set aside.
In a mixing bowl, combine oat flour, sugar, cocoa powder, baking soda, and salt, then stir together. Stir in oil, 2 tablespoons milk/coffee, vanilla, and chocolate chips, mixing until combined. Add additional tablespoon milk/coffee if dough is dry. Dough should be thick, but fudgy.
Place heaping tablespoons of cookie dough a few inches apart onto the prepared baking sheet. Top with additional chocolate chips (optional).
Bake in preheated oven for 10-12 minutes. Cookies will be soft and delicate immediately after baking, but firm up as they cool.
Let cool completely before handling. Makes 10-12 cookies
Notes
- Oat flour can be made grinding rolled oats in a coffee grinder or food processor until finely ground.
Keywords: chocolate, chocolate chip, double chocolate, cookies, healthy, oat flour, gluten free, egg free, vegan
Hey!! Can the leftover dough be kept in freezer?
Hi Shreya, I haven’t tried it with this particular recipe, but I’m pretty sure it would be fine to freeze the dough in premeasured mounds. It’s possible the cookies may be more puffy baking from frozen. You could test a few in the oven and flatten the remaining balls before baking, if needed.
Let me know how it goes if you give it a try! Hope you enjoy them!