These decadent Double Chocolate Cookies are packed with whole grains and made with one bowl! They’re completely vegan and gluten-free and have zero butter, refined flour, or refined sugar. Crisp on the edges and soft on the inside, they’re the perfect treat.
Hummusapien turns five years young today!
And I’m weirdly emotional about it.
Who remembers the letter I wrote to you all a year ago for Hummie McHum’s 4th birthday? Last year was the year I recapped what the blog means to me, the emotional roller coaster it takes me on every single day, and my sentimental thoughts about the present and my hopes for the future. That year I also wrote a love letter to Alchemy for its 1st birthday. The tears!!
For Hummusapien’s 3rd birthday, I made Blueberry Peach Quinoa Crisp and rambled on about finally buying a nice camera. Those were the days! “I hope that when life gives you quinoa, you stuff it in a crumble.” Man, I thought I was so funny.
For Hummusapien’s 2nd birthday, I made Sunbutter Squash Snack Cookies. I told you that “this blog has personified my passion for food, health, and life and inspired me in ways I never could have imagined.”
This year I’m not gonna ramble on about how wild and delicious and hectic and life-changing this space has been, how it’s made me stronger and wiser and given me a thicker skin. Just know that I love this blog and everyone that reads it very, very much.
I feel really lucky to know at the age of 26 what my purpose in life is. If there’s anything that five years of blogging has taught me, it’s that I was put on this earth to inspire. To inspire through words, recipes, photographs, food, eduction, and menus. I don’t know if I’ll blog forever or how many Alchemy’s there will be or if I’ll ever write a cookbook, but there’s one thing I know for sure. No matter what I’m doing, I’ll never stop inspiring others to embrace healthy, delicious food.
On this glorious day that is Hummusapien’s 5th birthday, lettuce face-plant into the most deliciously healthy double chocolate cookies that just so happen to be free of butter and refined flour and sugar! Picture slightly crispy edges and a soft center packed with gooey chocolate chips. I know…DROOL. Oh and they’re totally vegan and gluten-free, beyond easy to whip up, and only require one bowl. ONE. BOWL. Some of the dreamiest words there are! I loathe dishes.
I usually use pre-packaged oat flour but I really like the texture that grinding the whole oats into flour gives these cookies. If you don’t have coconut sugar, brown sugar will work just fine. I like to use this ground flax, these old-fashioned oats, this coconut sugar, this almond butter (be sure it’s the drippy kind!), and these chocolate chips. These gems were inspired by two amazing cookie recipes a la Making Thyme for Health and Oh She Glows.
Cheers to endless chocolate and many, many more blog birthdays. Love yew!Print
These decadent Double Chocolate Cookies are packed with whole grains and made with one bowl! They’re completely vegan and gluten-free and have no butter, refined flour, or refined sugar. Crisp on the edges and soft on the inside, they’re the perfect treat!
- 1 tbsp ground flaxseed + 3 tbsp warm water
- 1/3 cup coconut oil (do not melt)
- 1/4 cup almond butter (or natural drippy peanut butter)
- 2/3 cup coconut sugar
- 1 tsp vanilla extract
- 1 1/2 cups oat flour (142g)
- 1/4 cup cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 1/3 cup chocolate chips (plus more for topping)
- Preheat oven to 350F and line a baking sheet with parchment paper or spray with cooking spray.
- Place flax and water in a large mixing bowl, stirring to combine. Set aside and let mixture gel for 5 minutes.
- To bowl with flax mixture, add coconut oil, almond butter, coconut sugar, and vanilla extract. Beat with a handheld mixer or stand mixer on medium speed until light and fluffy, about a minute.
- Add oat flour, cocoa powder, baking soda, and sea salt. Beat until a moist, crumbly dough is formed. Fold in chocolate chips, reserving some for topping cookies.
- Roll dough into 12 balls about the size of a golf ball and place evenly on baking sheet two inches apart on baking sheet. These will stay tall and puffy, but you can lightly flatten with your palm for flatter cookies. Top with additional chocolate chips and a pinch of flaky salt, if desired.
- Bake for 10-11 minutes. Cool pan a wire cooling rack.
*TO MAKE OAT FLOUR: If you don’t have store bought, you can make your own by grinding 1 1/2 cups old fashioned oats in the blender or Nutribullet until it resembles a very fine flour. The measure out 1 1/2 cups of flour.