Double Chocolate Chunk Cookies!
These cookies are so decadent and chewy. A chocolate oatmeal cookie base is made extra chocolatey with the addition of gooey chocolate chunks throughout. They’re the perfect texture for dipping in almond milk!
My Double Chocolate Chunk Cookies are made healthier by using all wholesome ingredients. They’re vegan, gluten-free, and refined sugar-free. The base is made with a mix of oats and oat flour. I’ve added fresh dates, flax, and almond butter to create a nutrient dense cookie that is delicious and satisfying!
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For more cookie recipes, try my Chocolate Chunk Oatmeal Cookies, Chewy Chocolate Oat Cookies, or Chocolate Orange Cookies!
Double Chocolate Chunk Cookies
Ingredients
- 1 flax egg 1 tablespoon flax meal with 3 tablespoons water
- 3/4 cup oat flour oats blended into a fine flour
- 1 cup oats
- 1/2 cup cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 3/4 cup dates
- 2/3 cup water
- 2 tablespoons apple cider vinegar
- 2 tablespoons coconut oil melted
- 2 tablespoons almond milk or any nut milk
- 1/4 cup almond butter
- 1/2 cup dark chocolate chunks or chips
Instructions
- Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with a silicone baking mat or parchment paper.
- To prepare the flax egg, mix the flax meal with water and set aside for about 5-10 minutes to thicken.
- Meanwhile, add the oat flour, oats, cocoa powder, baking powder, baking soda, and salt in a large bowl. Stir to combine.
- Blend the pitted dates and water together until you reach a thick and smooth consistency. Add the date mixture, prepared flax egg, apple cider vinegar, coconut oil, almond milk, and almond butter to the bowl. Stir until fully combined.
- Add the chocolate chunks and stir again.
- Roll the dough mixture into 16 even-sized balls and place them on the prepared cookie sheet. Flatten each cookie slightly with the palm of your hand (the cookies will not spread out much during baking).
- Bake in the preheated oven for 9-11 minutes. Let cool before serving. Store in the fridge or freezer and thaw before serving.
