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These double chocolate oat flour brownie cookies are the bear hug of cookies: both the taste and the healthy goodness of the ingredients make you feel wonderful. They can be shared with many (if you dare to share!) since they are healthy, vegan and gluten-free.
These are rich chocolate cookies with excellent benefits. They have a deep, dark chocolate flavor thanks to both cocoa powder and chocolate chips, the fudge texture of brownies (coupled with crisp edges), yet they double as health food.
Loaded with almond butter, oats, flax, coconut oil, and antioxidant-rich cocoa. They are a breeze to make, too.
Hello , delicious!
Recipe Benefits
- Vegan (egg-free, dairy-free)
- Gluten-free
- 4 grams protein per cookie
- Super easy to make
Ingredients
The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.
- drippy almond butter (see notes for options)
- coconut sugar (see notes for options)
- boiling water
- coconut oil
- flaxseed meal
- vanilla extract
- oat flour
- cocoa powder
- baking soda
- salt
- miniature chocolate chips or chopped chocolate
Step by Step Instructions
Note that the complete directions are also in the recipe card below.
- Preheat oven to 350F (180C). Line a large baking sheet with parchment paper.
- In a large mixing bowl, stir together the almond butter, coconut sugar, boiling water, coconut oil, flaxseed meal and vanilla extract until completely smooth and blended.
- Add the oat flour, cocoa powder, baking soda and salt to the bowl. Stir until completely blended. Stir in the miniature chocolate chips.
- Divide dough into 12 equal portions. Roll each portion into a ball and place on the prepared baking sheet. Flatten each dough bowl with the bottom of a glass or dry measuring cup.
- Bake in the preheated oven for 11 to 12 minutes until the cookie has spread and the edges appear done (the middles will still look slightly underdone).
- Cool the cookies on the baking sheet for 5 minutes, and then remove the cookies to a cooling rack to cool completely.
FAQ
- How should I store the oat flour brownie cookies? Store the cooled cookies in an airtight container at cool room temperature for 3 days, the refrigerator for 1 week or the freezer for up to 6 months.
- What can be used in place of the coconut sugar? An equal amount of brown sugar can be used in place of the coconut sugar.
- What can be used in place of the coconut oil? An equal amount of the oil of your choice–e.g., avocado oil, mild olive oil, or melted plant butter–can be used in pace of the coconut oil.
- What can be used in place of the almond butter? An equal amount of peanut butter, cashew butter, Sunflower seed butter or pumpkin seed butter can be used in place of the almond butter.
Related Recipes
Oat Flour Brownie Cookies (Vegan, Gluten-Free)
These double chocolate oat flour brownie cookies are the bear hug of cookies: both the taste and the healthy goodness of the ingredients make you feel wonderful. They can be shared with many (if you dare to share!) since they are healthy, vegan and gluten-free.
Equipment
Ingredients
- 1/2 cup drippy almond butter, see notes for options
- 1/2 cup coconut sugar, see notes for options
- 3 tablespoons boiling water
- 2 tablespoons coconut oil melted, see notes for options
- 1 tablespoon flaxseed meal
- 1 teaspoon vanilla extract
- 2/3 cup oat flour
- 1/4 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup miniature chocolate chips or chopped chocolate
Instructions
- Preheat oven to 350F (180C). Line a large baking sheet with parchment paper.
- In a large mixing bowl, stir together the almond butter, coconut sugar, boiling water, coconut oil, flaxseed meal and vanilla extract until completely smooth and blended.
- Add the oat flour, cocoa powder, baking soda and salt to the bowl. Stir until completely blended. Stir in the miniature chocolate chips.
- Divide dough into 12 equal portions. Roll each portion into a ball and place on the prepared baking sheet. Flatten each dough bowl with the bottom of a glass or dry measuring cup.
- Bake in the preheated oven for 11 to 12 minutes until the cookie has spread and the edges appear done (the middles will still look slightly underdone).
- Cool the cookies on the baking sheet for 5 minutes, and then remove the cookies to a cooling rack to cool completely.
Notes
Storage: Store the cooled cookies in an airtight container at cool room temperature for 3 days, the refrigerator for 1 week or the freezer for up to 6 months.
Coconut sugar options: An equal amount of brown sugar can be used in place of the coconut sugar.
Coconut oil options: An equal amount of the oil of your choice–e.g., avocado oil, mild olive oil, or melted plant butter–can be used in pace of the coconut oil.
Almond butter options: An equal amount of peanut butter, cashew butter, Sunflower seed butter or pumpkin seed butter can be used in place of the almond butter.
Nutrition
Serving: 1cookie | Calories: 178kcal | Carbohydrates: 17g | Protein: 4g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 85mg | Potassium: 150mg | Fiber: 2g | Sugar: 9g | Vitamin A: 0.1IU | Vitamin C: 0.003mg | Calcium: 51mg | Iron: 1mg
Like this recipe? Rate and comment below!
I love these cookies! They are a huge hit wherever I take them
These are delicious!!
So glad that you like them, Melissa!
Ooooh, these are so good, just what I was looking for! I just made them with half mini chocolate chips and half cranberries and they are SO delicious. with the chips, i will even put in less sugar next time; the flavor has so much deep chocolate flavor… Thanks for sharing the recipe with us!!
Yay! I am so glad you liked them, Suz! Umm..cranberries and chocolate chips. I can see how adding the chocolate chips would necessitate less sugar–sounds wise! 🙂
Hi Camilla,I replace the almond flour with finely ground sunflower seeds and sunflower seed butter for the almond butter. Fantastic! Thanks!
Camilla,These cookies are DELICIOUS. I second everything Christine said. I’m a huge fan of your cookbooks and have most all of them. At the moment I’m having fun cooking from 5 Steps to Healthy Cooking. Love the mesclun salad with dates and goat cheese. And your lemony lentil and quinoa salad finally turned me into a quinoa believer. (I’d had my doubts for a while.) I used the refrigerated steamed lentils from Trader Joes and it turned out wonderfully.Congrats on your Quinoa Cookbook. I’m sure it will be another winner.(And no, I’m not in cahoots with your Mom either.)Warmly,Martha
Christine: Ok, you made my day. week. month. Thank you!!!! Are you sure you are not in cahoots with my mother? 🙂 I would love to send you a copy of the quinoa book when it comes out if you would like to review it on your blog (which is great, BTW) 🙂
You’re most welcome Camilla! I’m not in cahoots, just a home cook/baker that favors books full of delicious, reliable recipes over those overflowing with glossy photos. I thank you for the compliment on my blog & I would be more than happy to review your new book on it. (Just as fair warning though, I don’t have much of a following, but if that’s not an issue, I’m definitely in!)
I am so glad you like the cookies, Sanni! Thanks for the chickpea flour tip, that’s great.
Laura: I recommend using a blender, preferably a high speed blender, to make oat flour. If you use a food processor, the results will be rough. A high speed blender will grind the oats super fine. 🙂
Pure decadence! Love these. I have made them with besan in place of the oat flour, too.
Just discovered your website (searching for oat flour cookie recipes) and love it! These are outstanding! A little rich for part of my regular baking rotation…but my boyfriend will probably disagree!
Recipe looks delicious, Camilla, thank you. Have you had much success or tried making your own oat flour? Mine comes out rough.
I always miss your posts when you get busy, but you totally get a free pass because I am in love with your cookbooks! I own almost all of them, and I don’t think I’ve been disappointed in a single recipe yet. I only wish more people knew about them — I rarely see the publicity your work deserves! Your books have become like trusted companions in my kitchen, so I was really excited to read the news about your new book. I’ve been looking to buy a quinoa cookbook, but hadn’t found one I really liked. Clearly I was waiting for you to publish this one — I already know it will be another winner 🙂
Wonderful, Melissa, glad you like them!