Flourless double chocolate oatmeal cookies that are soft, chewy, loaded with chocolate, and super easy to make with only one bowl and a handful of simple ingredients! They’re gluten-free and a perfect choice for when those chocolate cravings hit!
Hands up if you’ve ever made chocolate cookies at seven in the morning because you didn’t know what else to do with yourself after waking up at the crack of dawn *raises hand* No? Just me? Well alrighty then…
So I’m not sure if I told you guys this, but my sleep schedule did a complete 180 over the past handful of months. I went from going to sleep around 10 and waking up at 4 or 5, to going to sleep around 2 and waking up at 8 (ish). Still the same amount of sleep (because I’ll wake up in 6 hours no matter what time I go to bed)… just shifted a few hours later.
Well… I was feeling a little more tired earlier this week, so I decided to try to go to bed early (11pm) in hopes of catching up on some zzz’s. Instead, I ended up wide awake at 4am and in the kitchen [baking] by 7. And now it’s 2:30 in the afternoon, and I’m ready for dinner because it feels like 6. Please send help.
Or chocolate, which is basically the same thing.
So you know how I said I was going to post nothing but chocolate recipes for all of February? Obviously it’s still too early to tell since I only pencilled those in and I’m prone to change my mind at the drop of a hat, but the statement stands for at least the next week and a half – I used a marker for those ones 😉
Then again, White-Out is thing and I really do like changing my posting schedule on a whim… BUT! I can say with confidence that this recipe (obvs) and the next one are chocolate-covered. And pretty darn fabulous, if I do say so myself.
Because how can flourless double chocolate oatmeal cookies not be fabulous when every word part of their name just screams it?
First up is the flourless bit – these cookies aren’t made with any. I know some people might argue that almond flour is technically flour, but it’s literally just ground up almonds with minimal processing and nutrient stripping… so it’s in it’s own little category in my books. That being said, these cookies still aren’t grain-free, as they do contain oats. And make sure to use some that are certified gluten-free if you’re making them for people that have allergies.
Next up we’ve got double chocolate – cocoa powder mixed into the batter and chocolate chips thrown in after because you can never have too much chocolate. I like using Hershey’s dark cocoa powder for a little extra chocolatey-ness, and mini chocolate chips because I find they distribute flavour way more evenly. Is that crazy? Who knows.
After that, all that’s really left is the oatmeal cookies part, which I think is pretty self explanatory. They’re soft, chewy, loaded with chocolate, and super easy to make with only one bowl and a handful of simple ingredients. I hope you love them!
Happy eating!
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Flourless Double Chocolate Oatmeal Cookies
- Total Time: 17 mins
- Yield: 12 – 14 cookies 1x
Ingredients
- 1 cup (80 g) quick oats (gluten free, if needed)
- 1/2 cup (56 g) blanched almond flour
- 1/4 cup (20 g) unsweetened cocoa powder
- 6 tbsp (72 g) coconut sugar*
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 large egg
- 3 tbsp (45 ml) coconut oil, melted and cooled**
- 1/4 cup (40 g) mini chocolate chips
Instructions
- Preheat your oven to 350ºF (176ºC) and line a large baking sheet with parchment paper or a non-stick baking mat. Set aside.
- In a large mixing bowl, combine the oats, almond flour, cocoa powder, sugar, baking soda, and baking powder. Add the egg and coconut oil, and mix until fully combined. Stir in the chocolate chips.
- Using a rounded tablespoon, scoop out the dough and roll it into a ball between your palms. Drop the dough onto your prepared baking sheet and gently flatten it with your fingers. The cookies will spread a little bit, so leave about 2 inches of room between them and don’t flatten them too thin.
- Bake for 7 – 9 minutes, until the edges begin to set.
- Remove the cookies from the oven and let them cool for 10 minutes before transferring them to a cooling rack to cool completely. Store them in an airtight container at room temperature for up to a week.
Notes
* You can also use brown sugar. ** You can also use a different vegetable oil.
- Prep Time: 10 mins
- Cook Time: 7 mins
Looking for more healthy cookie recipes? Try one of these!
Chewy Flourless Oatmeal Cookies
Soft and Chewy Double Chocolate Banana Cookies
Gluten Free Vegan Chocolate Chip Cookies
Almond Joy Oatmeal Cookies
Grain-Free Snickerdoodles
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very good, I used brown sugar in pace of the coconut sugar, no problem at all. Made these for a friend that is gluten free. but my husband ate them and could not tell there were GF.
Such an interesting article here. I was searching for something like that for quite a long time and at last I have found it here. Uncle Fester Coat
These are our new favorite cookies! I subbed light brown sugar for the coconut sugar and add a 1/4 of vanilla powder. Soft and chewy and decedent without being overly sweet.
How will you incorporate chocolate into your savory meals this month intrigues me.
My family and I loved them. I’ll do them again 😊. Thank you for sharing the recipe.
Every keto dessert I’ve tried has been crap except for these! These taste like normal cookies that my family was eating them too. Amazing dessert that doesn’t break my diet.
These were…just… ok. I decreased the sugar a bit (and subbed light brown), so maybe that was the problem, but I always use less sugar in cookie recipes! I used a mixture of butter and coconut oil but I see others also used butter and had good results. My daughter liked them better than I did (and she’s not GF) but said they barely tasted chocolatey. Hm.
I made these using instant oats, coconut flour, and butter along with the melted coconut oil. First, I attempted to cream the butter and sugar, then added the dry ingredients. I found the mix way to crumbly with only one egg, so I added a second. I used chopped dark (85%) chocolate. Very decadent and delicious.
Just made them. So happy I did! They’re light, scrumptious, crunchy, melty, and not too fatty or sweet. Just perfect. A keeper forever.
I’m so glad you liked them, Veronique! Thank you for taking the time to let me know.
I baked these per your recipe, but added an extra tablespoon of coconut oil as the mix was on the dry side, and used Truvia brown sugar instead of coconut sugar. I let them totally cool off as they were very tender when warm. They tasted wonderful, with a good non-crumbly texture. I will make them again. It’s great to have a keto cookie recipe that actually looks and tastes like a normal cookie……….now if I could find a keto biscuit that looked and tasted like a normal biscuit……….
I said I become going to publish nothing however chocolate recipes for all of February? Obviously it’s still too early to tell in view that I most effective penciled the ones in and I’m susceptible to alternate my thoughts at the drop of a hat, however the announcement stands for as a minimum the following week and a half – I used a marker for those ones.UK Assignment Help
I am sharing this post.
I don’t think I ever start baking before 11 AM. i am sooo lazy in the morning, but I love how you whipped out those cookies by 7 AM. Warm cookies in the morning actually sounds really good.
Yum! This is an excellent treat recipe which is making my mouth-watering, Amanda. Plus, I love that I can make them with almond flour.
What can u sub for the almond flour if i am allergic to nuts?
You could maybe try a regular all purpose flour, although I would probably reduce the amount to about 1/3 of a cup.
I’m curious to see how you’re going to work chocolate into your savory recipes this month.
Also, I wish I could function half as well as you on 6 hours of sleep. You’re a medical marvel.
I think I’ll have to leave chocolate out of those 😛 And I really have no idea how it works… I just can’t sleep any longer.
OMG these cookies are perfection. What is it about oats and almond flour that makes the BEST baked goods?!
And I’ve totally baked a cake at 6am because I was up at 4am and had a recipe spring to mind. Which means I totally sampled said cake at roughly 7:30am. Nothing wrong with a little chocolate and sugar for breakfast 😉
I have no idea what it is with the combo, but it totally makes me think of something sugar cookie-esque. And a cake?! GIRL! I can’t even bully myself into making a cake at any time of day, much less first thing in the morning. That’s awesome.