Fudgy and gooey double chocolate oatmeal cookies. This is a simple, easy, and no-fuss recipe that is perfect for any chocolate lover.
These Double Chocolate Oatmeal Cookies are gooey, chewy, and rich in chocolate flavor. The recipe comes together in less than 20 minutes and in one bowl.
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.
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 flavored with cocoa powder.
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. Not to mention, everything is thrown into one bowl.
100% plant-based. This recipe contains no egg or dairy. Instead, it uses melted coconut oil, peanut butter, and dark chocolate (without dairy).
How To Make Double Chocolate Oatmeal Cookies:
This is a simple, no-fuss recipe.
- In a large mixing bowl, whisk together maple syrup, melted coconut oil, almond butter, and vanilla extract until creamy.
- Add rolled oats, flour, cocoa powder, baking powder, and salt. Use a wooden spoon or spatula to combine. Fold in chopped dark chocolate.
- 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.
- 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.
If you’re looking for more cookie recipes, you’ll also love these Best Vegan Oatmeal Chocolate Chunk Cookies, these Double Chocolate Oatmeal Cookies, these Best Vegan Chocolate Chip Cookies.
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
Fudgy and gooey double chocolate oatmeal cookies. This is a simple, easy, and no-fuss recipe that is fit for any chocolate lover.
- ¼ cup (74g) maple syrup
- 3 tbsp (37g) coconut oil, melted
- 1 tbsp (12g) creamy peanut butter
- 2 tsp (9g) vanilla extract
- 1 cup (93g) old-fashioned rolled oats
- ¼ cup (36g) all-purpose flour
- 2 tbsp (11g) dutch-processed cocoa powder
- 1 tsp (5g) baking powder
- ¼ tsp salt
- 75g roughly chopped, dark chocolate
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In a large mixing bowl, whisk together maple syrup, melted coconut oil, almond butter, and vanilla extract until creamy.
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Add rolled oats, flour, cocoa powder, baking powder, and salt. Use a wooden spoon or spatula to combine. Fold in chopped dark chocolate.
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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.
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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.
