clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
pink plate of three chocolate cookies

Vegan Double Chocolate Cookies (with oat flour!)

  • Author: Alexis Joseph
  • Prep Time: 10 mins
  • Cook Time: 8 mins
  • Total Time: 18 mins
  • Yield: 14 cookies 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American
  • Diet: Vegan


Soft and decadent Salted Double Chocolate Cookies made in one bowl with whole grain oat flour! A vegan and gluten free treat everyone will love.


Units Scale
  • 2 tbsp ground flaxseed + 1/3 cup warm water
  • 1/3 cup solid coconut oil* (do not melt)
  • 1/4 cup drippy almond butter
  • 3/4 cup coconut sugar
  • 1 tsp vanilla extract
  • 1 1/2 cups oat flour, spooned and leveled (142g)
  • 1/4 cup cocoa powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1/3 cup chocolate chips


  1. Preheat oven to 350F and line a baking sheet with parchment paper or spray with cooking spray.
  2. Place flax and water in a large mixing bowl, stirring to combine. Set aside and let mixture gel for 5 minutes.
  3. 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 it turns light and fluffy, about 1-2 minutes.
  4. Add oat flour, cocoa powder, baking soda, and sea salt. Beat until a soft and moist dough is formed. Fold in chocolate chips.
  5. Roll dough into 14 balls about the size of a golf ball and place evenly on baking sheet two inches apart. If desired, you can gently flatten cookies with the palm of your hand. Top with flaky salt. Bake for 8-9 minutes. Be careful not to over-bake! Err on the side of under-baking them.


*If your coconut oil is soft or liquidy, refrigerate it until firm. The cookies will be thin and spread a lot if oil is too soft.

TO MAKE HOMEMADE OAT FLOUR: Grind 1 1/2 cups old fashioned oats (use certified gluten free if needed) in the blender or Nutribullet until it resembles a very fine flour. The measure out 1 1/2 cups of flour. This recipe has only been tested with oat flour; other flours are not 1:1 substitutes. 

The almond butter should be liquidy and not refrigerated. I would not recommend using peanut butter here as it is more dry than almond butter.

Inspired and adapted from Oh She Glows.