Hello, hello, hello! How's it going this fine day?
Life couldn't be better: chocolate, oatmeal, and cookies are all being combined in today's recipe. Literally my three favorite things.
You see, I have oatmeal every single day. Whether it's a big steamy bowl of it in the morning, granola on top of a smoothie bowl, or oatmeal cookies at night, oats are as just crucial to my day as, like . . . breathing. I can't get through my day without them.
Honestly, that's how chocolate is for me, too. I have to have (at least) one square right after dinner. It sends a signal to my brain that says, "Okay, you're done eating for the day," so it just absolutely needs to happen. Right?
And cookies . . . well, they just make me happy. So, so happy.
Thus, these Double Chocolate Oatmeal Cookies were born! Friend, these are my ideal cookie: super chewy, packed with chocolate-y flavor, and sprinkled with oats. Hubba hubba.
Let's chat about the ingredients: I love using almond flour for my cookies because it yields a supremely chewy cookie. Add some natural cocoa powder, baking powder, and espresso powder, and you're pretty much done in terms of dry ingredients. I love adding espresso powder to my chocolate baked goods because it makes them taste . . . more chocolate-y. And that's always a good thing in my book.
The wet ingredients are super yummy as well: coconut oil, nut butter, maple syrup, vanilla, and molasses. I added the molasses on a whim because I love oatmeal cookies that have that yummy hint of rich sweetness. But you can totally sub it for additional maple syrup if desired.
And the oats! Oh, the oats. We're not using too much in these cookies, juuuust enough to give these cookies a bit of texture. To say I'm obsessed with Bob's Red Mill's Gluten Free Oats is a serious understatement.
In fact! I was at a friend's house once, and she had some oats in a plastic container (they had already been taken out of the packaging). I looked at them for about five seconds and said, "Oh, these are from Bob's Red Mill, right?"
“Yes, they are. You can tell that just from looking at them?” She then looked at me like I was crazy.
And I was. Crazy for oats!
I used both rolled and quick oats in these cookies for even more texture, and I highly suggest you do the same! I loved how the quick oats were incorporated in the dough, and then the rolled oats were a bit chewier and sprinkled throughout.
Oats are bae.
I hope you enjoy these super chocolate-y oatmeal cookies! They're naturally gluten free and vegan, and they make a relatively small batch (about 9-10 cookies total). I think I'll make them to split with my guy on Valentine's Day, but they're simple (and addictive) enough to make any day. Enjoy, friend!
Vegan Double Chocolate Oatmeal Cookies
Prep Time: 10 minutes | Cook Time: 8 minutes | Total Time: 18 minutes | Yields: 9-10 cookies
- 1 1/2 cups Almond Flour
- 3/4 tsp Baking Soda
- 1/2 tsp Instant Espresso*
- 1/4 cup Cocoa Powder
- Pinch Salt
- 3 Tbsp Coconut Oil
- 2 Tbsp Nut Butter
- 2 Tbsp Molasses**
- 1/4 cup Maple Syrup
- 1 Tbsp Vanilla
- 1/4 cup Bob’s Red Mill Gluten Free Organic Quick Cooking Rolled Oats
- 1/4 cup Bob’s Red Mill Gluten Free Organic Old Fashioned Rolled Oats
- 2 oz Vegan Dark Chocolate, chopped
Preheat your oven to 350°F.
In a large bowl, mix almond flour, baking soda, espresso, cocoa, and salt. Set aside.
In a smaller bowl, add coconut oil and nut butter. Melt in the microwave, about 30 seconds. Add molasses, maple syrup, and vanilla, and mix to combine.
Add your wet ingredients to your dry ingredients, and then mix in both the quick oats and the rolled oats. The dough will be wet and soft. Mix in the chopped chocolate, reserving a few chunks for the top of each cookie if desired.
Measure out 2 tablespoons of dough per cookie and shape your cookies into a flat circle. Add reserved chopped chocolate on top as garnish. Place them on a baking sheet and bake for 9 minutes.
Remove your cookies from the oven, allow to cool for 5 minutes on the baking sheet, and then move your cookies to a cooling rack to cool completely. Store in an air-tight container. I really love these straight from the fridge!
*You may omit or reduce the amount of espresso powder in this recipe. They have a very faint espresso flavor with the called for 1/2 teaspoon.
**You may substitute the molasses with an equal amount of maple syrup if desired.
Alexa Peduzzi is the fruit & veggie-obsessed girl behind Fooduzzi, the plant-based and gluten free food blog. She’s a self-trained cook with a special weakness for cookies, peanut butter, and roasted broccoli. She currently works as the Community and Event Specialist at Food Blogger Pro, and she lives in Pittsburgh, PA with her boyfriend, Mark, and cat, Maya. Follow Fooduzzi for more plant-based and gluten free recipes!