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Vegan Double Chocolate Chip Chewy Oatmeal Cookies Recipe (V, GF): an easy recipe for chewy, dense chocolate chocolate oatmeal cookies made with cocoa powder and bursting with chocolate flavor and wholesome oats. Made with healthy, whole ingredients. #OatmealCookies #Vegan #GlutenFree #VeganGlutenFree #VeganBaking #BeamingBaker | Recipe at BeamingBaker.com

Vegan Double Chocolate Chip Chewy Oatmeal Cookies (Gluten-Free, Healthy, Dairy-Free, Refined Sugar-Free)


Description

Vegan Double Chocolate Chip Chewy Oatmeal Cookies Recipe (V, GF): an easy recipe for chewy, dense chocolate chocolate oatmeal cookies made with cocoa powder and bursting with chocolate flavor and wholesome oats. Made with healthy, whole ingredients. Vegan, Gluten-Free, Dairy-Free, Refined Sugar-Free, Healthy.


Scale

Ingredients

Wet Ingredients

  • ¼ cup melted coconut oil
  • ½ cup unsalted, natural creamy almond butter
  • ¼ cup + 2 tablespoons coconut sugar
  • ¼ cup + 2 tablespoons pure maple syrup
  • 2 flax eggs (2 tablespoons ground flaxseed + 6 tablespoons warm water, whisked together, set for 15 minutes)
  • 1 teaspoon pure vanilla extract

Dry Ingredients

  • 2 cups gluten free rolled oats
  • ½ cup gluten free oat flour – if using homemade, make sure it’s very finely ground (not coarse)
  • ¼ cup + 1 tablespoon unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon salt

Add-ins

  • 1 cup vegan chocolate chips

Optional Topping

  • 23 tablespoons vegan chocolate chips

Instructions

  1. Preheat oven to 350°F. Line a baking sheet with parchment paper or greased foil. Set aside.
  2. In a medium bowl, whisk together the wet ingredients: coconut oil, almond butter, coconut sugar, maple syrup, flax eggs and vanilla.
  3. In a large bowl, using a rubber spatula, stir together all of the dry ingredients until well-mixed: oats, oat flour, cocoa powder, baking powder and salt.
  4. Pour the wet mixture over the dry mixture. Using the spatula, fold and stir until well mixed. Fold in chocolate chips.
  5. Using a 2-tablespoon cookie scoop, scoop and drop cookie dough balls onto the prepared cookie sheet, spread evenly apart. Optionally, press chocolate chips into the tops of cookies. Using a fork, flatten to desired thickness—they will only spread a tiny bit. Cookie dough will be sticky.
  6. Bake for 12-16 minutes. Mine took 14 minutes. Allow cookies to cool on the cookie sheet for about 10 minutes (on a cooling rack). Transfer cookies directly onto a cooling rack to cool completely before storing. Storing instructions below. Enjoy!

    Try my favorite Gluten Free Vegan Oatmeal Cookies: my Gluten Free Vegan Oatmeal Chocolate Chip Cookies and my 4 Ingredient No Bake Chocolate Peanut Butter Oatmeal Cookies (both V+GF).


Notes

– Store in an airtight container for 1-2 weeks.
– Freezing Instructions: store in a freezer-friendly container or bag. Keep for up to 1-3 months. Thaw at room temperature for about 20 minutes before enjoying.

  • Category: Cookies, Vegan, Gluten-Free, Dairy-Free, Refined Sugar-Free, Healthy