Double Chocolate Oatmeal Cookies

Fudgy and gooey double chocolate oatmeal cookies. This is a simple, easy, and no-fuss recipe that is fit for any chocolate lover.

double chocolate oat cookies

I am a huge fan of desserts that require one-bowl and simple ingredients. Even though making food is my job, I am definitely lazy with my baking 85% of the time. That being said, these cookies are a favorite of mine.

All the ingredients are mixed together in a bowl, formed into cookies, refrigerated for 15 min, then popped into the oven. No fancy technique or ingredients are needed. Does that sound like you? Then I suggest you keep reading.

If you’re into easy, no-fuss chocolate desserts then you may also enjoy these recipes on the blog:

Single Serving Double Chocolate Chip Cookie

Double Chocolate Banana Cookie

Double Chocolate Brownie Balls

No-Bake Chocolate Coconut Cookies

double chocolate oatmeal cookies

Why You’ll Love These Double Chocolate Oatmeal Cookies:

They’re gooey, fudgy, and rich. If you’re a dark chocolate fan then you’ll be a huge fan of this cookie recipe. They are studded with gooey chopped dark chocolate and include dutch-processed cocoa powder. I highly recommend using dutch-processed over natural cocoa powder, as it yields a richer flavor.

Interested in learning more about the differences between dutch processed and natural cocoa powder? Read this post by Sally’s Baking Addiction.

One-bowl and simple ingredients. All the ingredients in this recipe are simple and straight-forward. No crazy, hard to find ingredients. Feel free to substitute almond butter for another nut butter (peanut or cashew), maple syrup for agave, melted coconut oil for melted vegan butter, and all-purpose flour for all-purpose gluten-free flour. Not to mention, everything is thrown into one bowl. Yep…that simple.

100% plant-based. This recipe contains no egg or dairy. Instead, it uses melted coconut oil, almond butter, and dark chocolate (without dairy).

double chocolate oatmeal cookies
double chocolate oatmeal cookies

How To Make Double Chocolate Oatmeal Cookies:

This is a simple, no-fuss recipe.

  1. In a large mixing bowl, whisk together maple syrup, melted coconut oil, almond butter, and vanilla extract until creamy.
  2. Add rolled oats, flour, cocoa powder, baking powder, and salt. Use a wooden spoon or spatula to combine. Fold in chopped dark chocolate.
  3. Use a cookie scoop to distribute dough on to a lined baking sheet. Slightly flatten and form into cookie shapes. The dough will seem sticky, but that’s ok. Refrigerate shaped cookies for 15 minutes.
  4. Preheat the oven to 350F. Bake cookies for 12 min. Allow cooling on the baking sheet for 5 minutes before transferring to a wire cooling rack.
double chocolate oatmeal cookies

These Double Chocolate Oatmeal Cookies are…

  • Gooey, fudgy, and rich.
  • A one-bowl recipe containing simple ingredients.
  • 100% plant-based.
  • Oh so delicious!

5 from 2 votes
double chocolate oatmeal cookies
Double Chocolate Oatmeal Cookies
Prep Time
20 mins
Cook Time
12 mins
Total Time
32 mins
 

Fudgy and gooey double chocolate oatmeal cookies. This is a simple, easy, and no-fuss recipe that is fit for any chocolate lover.

Course: Dessert
Keyword: double chocolate oatmeal cookies, vegan dessert recipe
Servings: 7 cookies
Author: Taavi Moore
Ingredients
  • ¼ cup (74g) maple syrup
  • 3 tbsp (37g) melted coconut oil
  • 1 tbsp (12g) natural almond butter
  • 2 tsp (9g) vanilla extract
  • 1 cup (93g) rolled oats
  • 3 tbsp (27g) all-purpose flour
  • 2 tbsp (11g) dutch-processed cocoa powder
  • 1 tsp (5g) baking powder
  • ¼ tsp salt
  • 75g roughly chopped, dark chocolate
Instructions
  1. In a large mixing bowl, whisk together maple syrup, melted coconut oil, almond butter, and vanilla extract until creamy. 

  2. Add rolled oats, flour, cocoa powder, baking powder, and salt. Use a wooden spoon or spatula to combine. Fold in chopped dark chocolate. 

  3. Use a cookie scoop to distribute dough on to a lined baking sheet. Slightly flatten and form into cookie shapes. The dough will seem sticky, but that's ok. Refrigerate the shaped cookies for 15 minutes. 

  4. Preheat the oven to 350°F. Bake cookies for 12 minutes. Allow cooling on the baking sheet for 5 minutes before transferring to a wire cooling rack. 

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