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!
Print
Double Chocolate Oat Cookies
- 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.
- Prep Time: 5 mins
- Cook Time: 12 mins
Keywords: chocolate, chocolate chip, double chocolate, cookies, healthy, oat flour, gluten free, egg free, vegan
I have been on a zero processed food diet for 2 years, but out of the blue today I had a craving for a Panera double chocolate cookie. Of course they are full of yucky ingredients. I found this recipe and oh my nom, nom, nom! Lol! Thank you so much! They are awesome!
★★★★★
Yay, so glad you enjoyed these Nicole! Thanks for taking the time to leave a review!
Hi!
Just made the cookies and they tasted great! Is there supposed to be a binder? They fell apart to the touch.
Thanks,
Elana
Hi Elana, usually oats have a little bit of hold as long as you wait for them to cool completely. If you’d like them to have a bit more hold, you can try adding 1/4 tsp xanthan gum or 1 egg (with the egg you may not need the extra milk/coffee.) Hope that helps!
I just made these & I forgot to put the baking powder in because it was not listed in the directions. They’re in the oven right now, hopefully this typo doesn’t ruin them!!!
Do you flatten the cookies prior to baking?
Hi Tess, flattening the dough isn’t necessary, unless they bake up too thick and chewy for your liking! 🙂
These are AMAZING!!!! Best double chocolate chip cookie recipe ever. I cant wait to make these again and try it with coffee instead of milk. Highly recommend.
★★★★★
Aww, thanks Amy! So happy you enjoyed them!! The chocolate & coffee combo is really delish too, I hope you like it!
This recipe was awesome. Used coffee and then added a lil milk to get the fudge like texture. 10/10 taste like Oreos if you use dark cocoa 🙂 thank you for the recipe!
★★★★★
These cookies are delicious and super easy to make. Thanks so much!
★★★★★
These are THE BEST! Thank you for the oat flour tip too! These cookies came our chewy, and absolutely delicious!
★★★★★
Hi Marilyn, I’m so happy you enjoyed these cookies! Thanks for popping back by to leave a review. Your feedback is very much appreciated!Have a great weekend!
I just made these and they are delicious! The flavor is great. The did spread out a lot but the at made them deliciously crunchy. Will make again and maybe cagily the dough before baking 🙂
★★★★★
Wow lots of typos! Lol I meant chill the dough
Hi Janette, so glad you enjoyed them! Hopefully the chilling will help the spreading. Let me know how it goes if you try it! Thanks for taking the time to leave a review! Appreciate the feedback!
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!