Soft, decadent Salted Double Chocolate Cookies made in one bowl with wholesome ingredients like whole grain oat flour, flaxseed, almond butter and coconut sugar. These dairy- and gluten-free cookies are rich, tender, and ready in under 20 minutes. Recipe yields 14 cookies.
Cookie time — and these double chocolate cookies are worth it. Inspired by a well-loved one-bowl cookie, this version was first shared in 2016 and continues to be a favorite for its simplicity and flavor.
There are many nourishing cookie recipes to enjoy, but these double chocolate cookies stand out: rich cocoa, melty chips, and a touch of flaky salt make them irresistible.
Key ingredients and why they matter
- Oat flour: A naturally gluten-free option that brings a toasty, slightly nutty flavor. I make my own by grinding old fashioned oats into a fine flour, but store-bought oat flour works fine too.
- Coconut sugar: This less-refined sugar adds subtle caramel notes and helps keep the cookies moist. Brown sugar can be used as a substitute if needed.
- Almond butter: Using creamy, drippy almond butter in place of additional butter adds richness and a more satisfying texture. Refrigerated or thick nut butters make the dough dry, so use a room-temperature, liquid almond butter.
- Coconut oil: Solid coconut oil is important for structure. If the oil is too soft when creamed with the sugars, the cookies will spread too much during baking. Use virgin coconut oil if you want minimal coconut flavor.
Baking with oat flour: what I learned
I prefer oat flour here because it is easy to make at home and contributes a pleasant flavor that other single flours may not match. When made from old fashioned oats, oat flour produces tender cookies with a wholesome profile.
Oat flour can be drier than all-purpose flour when used alone, and many bakers pair it with almond flour to add moisture. For this recipe I kept things simple and used oat flour by itself, adjusting wet ingredients to maintain a soft, moist dough.
These cookies have a slightly different texture than their all-purpose flour counterparts — still delicious, but a touch more tender and cake-like, which many people prefer.
Texture and technique
Careful balance of oil, flax “eggs,” and coconut sugar creates a moist cookie with a tender crumb. Using a flax egg (ground flaxseed plus water) helps bind the dough and keeps the cookies vegan while contributing a subtle nutty flavor.
Avoid overbaking — remove the cookies while they still look slightly soft in the center. They will continue to set as they cool, resulting in a fudgy interior and slightly crisp edges.
How to store
Store leftover cookies in an airtight container at room temperature for up to four days. For longer storage, freeze dough balls: scoop the dough onto a tray, freeze until firm, then transfer to a freezer bag. Bake dough balls from frozen, adding a couple of minutes to the baking time.
If you try these, please leave a rating or comment — feedback is always appreciated. I hope you enjoy them as much as I do. Now go preheat the oven and get your cookie on.
Healthy Double Chocolate Cookies (with oat flour!)
- Author: Alexis Joseph
- Prep Time: 10 mins
- Cook Time: 8 mins
- Total Time: 18 mins
- Yield: 14 cookies
- Category: Dessert
- Method: Oven
- Cuisine: American
- Diet: Vegan
Description
Soft and decadent Salted Double Chocolate Cookies made in one bowl with wholesome oat flour, flaxseed, almond butter and coconut sugar. These dairy- and gluten-free cookies are rich, tender, and ready in under 20 minutes. Recipe yields 14 cookies.
Ingredients
- 2 tbsp ground flaxseed + 1/3 cup warm water
- 1/3 cup solid coconut oil* (do not melt)
- 1/4 cup drippy almond butter
- 3/4 cup coconut sugar
- 1 tsp vanilla extract
- 1 1/2 cups oat flour, spooned and leveled (about 142 g)
- 1/4 cup cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 1/3 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.
- Combine the ground flaxseed and warm water in a large mixing bowl. Stir and let the mixture gel for about 5 minutes.
- Add the solid coconut oil, almond butter, coconut sugar, and vanilla to the flax mixture. Beat with a handheld mixer or stand mixer on medium speed until light and fluffy, about 1–2 minutes.
- Mix in the oat flour, cocoa powder, baking soda, and sea salt. Beat until a soft, moist dough forms. Fold in the chocolate chips by hand.
- Roll the dough into 14 balls about the size of a golf ball and space them about two inches apart on the baking sheet. Optionally, gently flatten each ball with your palm. Sprinkle flaky salt on top if desired. Bake for 8–9 minutes. Avoid overbaking — err on the side of slightly underbaked for the best texture.
Notes
*If your coconut oil is soft or liquid, refrigerate it until firm. Cookies will spread and become thin if the oil is too soft when mixed.
To make homemade oat flour: grind 1 1/2 cups old fashioned oats in a blender or food processor until it resembles a very fine flour. Measure out 1 1/2 cups of the finished flour. This recipe has been tested with oat flour; other flours are not 1:1 substitutes.
The almond butter should be liquid and not refrigerated. Peanut butter tends to be drier and is not recommended here.
This recipe was inspired by an original one-bowl double chocolate cookie.