Fudgy and gooey double chocolate oatmeal cookies. This is a simple, easy, and no-fuss recipe that is fit for any chocolate lover.
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
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).
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.
These Double Chocolate Oatmeal Cookies are…
- Gooey, fudgy, and rich.
- A one-bowl recipe containing simple ingredients.
- 100% plant-based.
- Oh so delicious!
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) 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
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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.
