Chewy double chocolate oatmeal cookies made with chocolate sunflower seed butter and LOTS of chocolate chips. Vegan, gluten-free, flourless!
SPONSORED BY SUNBUTTER
My love/obsession with chocolate SunButter is something better expressed via cookies than words, and that is exactly why I created this flourless, 2x chocolate, wholesome but also decadent, new oaty fave.
First things first. By double chocolate I actually mean kinda sorta optionally triple chocolate if you follow my lead and get choc chunks AND choc chips involved. Its not a MUST but once you see the puddles on top melty-ness that is possible by sneaking some chunks on top right at the end of the oven time…its a must. I hope you don’t mind.
How To Make Double Chocolate Oatmeal Cookies
This is one of those ultra easy recipes that you won’t mind whipping up on a maybe weekly basis. Because oatmeal = health and chocolate = happiness and a batch of these in the fridge = a GOOD week ahead. This is also one of those recipes that I actually prefer straight from the fridge or even frozen fyi. Trust me, try it.
Reasons To Love These Cookies
- Flourless.
- One Bowl.
- 8 ingredients.
- Healthy-ish.
- Under 30 minutes.
- GOOD. Like hard to share good.
Double Chocolate Oatmeal Cookie Ingredients
- Chocolate SunButter. A.k.a. Chocolate Part One in this cookie double feature. A.k.a. the most spoon-able seed butter stuff I’ve ever met. I’m on my fourth jar since it debuted and I have no shame about that.
- Coconut sugar. For sweetness obviously, plus richness and spread. Unlike a lot of vegan/healthy cookies these guys really know how to take up a pan, and the combination of SunButter and coconut sugar has a lot to do with that. So leave space in between when baking!
- Flax egg. Or a regular egg if not vegan.
- Vanilla extract.
- Oats. Good old fashioned rolled oats, and our only dry ingredient – no flour necessary.
- Baking soda and salt.
- Chocolate chips or chunks. (Or BOTH.) Personally I used mini chips in the batter and chunks on top, but use chunks inside or chips on top or both for both or whatever makes your chocolate-loving heart happy.
Tips For Perfect Oatmeal Cookies
- Mix the batter with an electric or stand mixer. This breaks down the oats just enough to get the perfect chewy cookie texture.
- Use a cookie scoop. The batter is quite sticky, so rolling by hand is a messy way to go. A spring loaded cookie scoop works perfectly for equal-sized cookies.
- Leave space for spreading. I recommend 6 per pan max.
- Let them cool for at least 15 minutes (preferably 30!) on the pan before moving or eating. They are quite fragile when warm but crisp up just perfectly if you are patient.
- Add extra chocolate for that last 2 minutes of baking. This is just enough time for it to melt but makes for a super gooey decadent cookie top.
- Try them chilled! I personally love them from the fridge or even the freezer.
More Oatmeal Cookie Recipes You’ll Love
- Tahini Date Oatmeal Cookies
- Paleo “Oatmeal” Cookies
- Vegan Oatmeal Cream Pies
- Healthier Monster Cookies
- Chocolate Chunk Oatmeal Cookies
Double Chocolate Oatmeal Cookies
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 29 minutes
- Yield: 12 cookies 1x
- Category: cookies
- Method: baking
- Cuisine: american
Description
Chewy double chocolate oatmeal cookies made with chocolate sunflower seed butter and LOTS of chocolate chips. Vegan, gluten-free, flourless!
Ingredients
- 1 flax egg (1 tbsp ground flax + 3 tbsp warm water)
- 1/2 cup (125g) Chocolate SunButter
- 1/2 cup (80g) coconut sugar
- 1 tsp vanilla extract
- 1 cup (85g) rolled oats
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup (60g) chocolate chips or chunks
Instructions
- Preheat the oven to 350ºF.
- Prepare flax egg and set aside to gel.
- Combine Chocolate SunButter, coconut sugar, flax egg and vanilla. Beat with a hand mixer until well combined.
- Add oats, baking soda, and salt. Beat again to mix.
- Fold in chocolate chips or chunks (reserving some for on top)
- Scoop onto a lined baking sheet, leaving room in between for spreading.
- Bake 12 minutes at 350ºF. Add a few extra chocolate chunks/chips on top and bake for another 2-3 minutes until melty.
- Cool for 30 minutes on the pan (they are fragile when hot) before transferring to a cooling rack.
- Keep leftovers in an airtight container in the fridge for up to a week, or freeze for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 13g
- Sodium: 190mg
- Fat: 9g
- Saturated Fat: 2g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 3g
Keywords: gluten free, easy, one bowl, oatmeal, flourless, healthy, egg free, dairy free, chocolate chunk, snack
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Is there a substitute option if you want to use almond butter and cocoa or something else in place of the chocolate sunbutter?
Sure! Almond butter would be delish, they are still quite chocolate with all the chips/chunks. Or if you want a chocolate batter still, I’d recommend adding 1/4 cup cocoa powder and swap the sunbutter for 1/4 cup almond butter and 1/4 cup coconut oil. Happy baking!
Omg!!!! Natalieeeee!!! 😱😍 These are sooooooo gooooood! I tried to find chocolate Sunbutter but no luck, so we used a chocolate hazelnut spread/butter and it was delicious! I’m keeping my eye out for the SunButter to make these as intended…plus, if you’re on your fourth jar, I NEED to try it! We stayed strong and waited 30+ minutes for the cookies to cool and we were rewarded with a crispy, chewy, ridiculously chocolatey treat ❤️ We didn’t have chocolate chunks on hand, but we did have a chocolate bar! So I chopped some of it up and added it to the batter…holy pools of chocolate 😍😍😍 I’m making these again soon since we have chocolate hazelnut spread to use up! Haha!! Leftover cookies are in the fridge and I can’t wait to to have one later!
Happy weekend!!!
★★★★★
YAYYYYYY!! I’ve been anxiously awaiting your feedback today, this made me smile so big that you guys enjoyed them too🤗🍫❤️ Hahaha i admire your patience on the cookie cooling too. They are yummy hot too but just more like gooey pieces of cookie than a hand hold-able treat😆 Mmm you went with the good good stuff on those diy chunks, sounds even better. And now I gotta find that spread, it looks delish. Appreciate you trying them and taking the time to review💕 Hope you are having the happiest weekend with lots of sunshine!! xo
Can I substitute white sugar for the coconut sugar? Or Golden or brown do you think? Same measurement? We don’t have chocolate sunbutter in Canada yet (sigh), so I’m going to try chocolate tahini (o’seasame brand) instead… fingers crossed…
Yes that will work for the sugar swap! Brown sugar would be closest, but either is fine. And I know its still tricky to find, but I’ve had a few people make them with chocolate hazelnut spread and said they were really good so I am sure the choc tahini will be delish too!
This recipe is awesome! I didn’t have any chocolate nut butter so I made my own by mixing half a cup of cashew butter with 1 tablespoon cacao powder, 3 tablespoons coconut oil, 2 tablespoons store bought date syrup, 1/4 tsp pure coffee extract and 1 tablespoon milk. I then followed the rest of the recipe as instructed. The results were perfectly chocolatey and crunchy on the outside cookies. This is a keeper!
★★★★★
That sounds amazing and delicious, I love the coffee addition!! So so happy you loved them, thanks for sharing 🙂
I made this with Almond butter instead of chocolate sun butter, it was amazing I already made 2 times and It will be our go-to from now on! My toddler absolutely loves it too ! Thank you Natalie !
★★★★★
I am sooooooo happy you guys love them, passing the toddler test is the best kinda feedback haha🤗 Appreciate your comment!