Enter the world of decadent goodness with these gluten-free vegan double chocolate oatmeal cookies! As a nutritionist and food blogger, I know how difficult it is to find tasty and healthy snacks. That’s why I’ve created this recipe – so that you can indulge in something sweet without compromising your health!
These cookies are the perfect addition to any dessert table or for a midday snack. The combination of dark chocolate chips and unsweetened cocoa powder creates a luscious, chocolatey flavor that will satisfy any craving. To top it off, these cookies are filled with nutritious oats which are gluten-free and rich in fiber.
And that’s not all – these cookies are vegan-friendly too! I’ve replaced traditional ingredients such as eggs and butter with wholesome plant-based alternatives, creating a smooth texture that will melt in your mouth. Plus, they’re free from refined sugars, using healthy substitutes such as erythritol and maple syrup.
Not only do these cookies taste incredible, but they’re also straightforward to make! With simple ingredients and easy steps, you’ll have a fresh batch of warm cookies in no time. Make them for yourself or share them with friends and family. Trust me; they won’t be disappointed!
So go on; treat yourself to these scrumptious double chocolate oatmeal cookies. You won’t regret it!
Why You’ll Love This Recipe
Picture yourself sitting on your couch, enjoying a warm cup of tea on a cozy winter evening. What could be better than pairing your warm drink with an indulgent, chocolatey treat? Enter our Gluten-Free Vegan Double Chocolate Oatmeal Cookies: the perfect mix of chewy oats, rich cocoa powder, and dark chocolate chips.
But this dessert is not just delicious – it’s also guilt-free! These cookies are free from gluten and dairy, making them a great option for anyone with food allergies or sensitive stomachs. Instead of using refined sugar, we sweeten these cookies with erythritol and unsweetened applesauce. Plus, the coconut oil used in this recipe offers healthy fats that will leave you feeling energized rather than sluggish.
As a nutritionist and food blogger, I know how important it is to eat foods that nourish both our bodies and our souls. That’s why I love this recipe so much – it’s a satisfying indulgence that won’t leave you feeling tired or bloated. It’s the perfect example of how delicious treats can also be healthy and inclusive, catering to those who need gluten-free and dairy-free options. Trust me – once you try these cookies, you’ll be hooked!
Get ready for a flavor-packed cookie experience! This recipe for Gluten Free Vegan Double Chocolate Oatmeal Cookies packs all the goodness of healthy organic plant-based ingredients with the irresistible taste of rich, creamy dark chocolate. Here are the ingredients that you will need to whip up this delicious batch of cookies:
- 1 1/2 cups gluten-free oat flour (measured like this)
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup coconut oil, melted and cooled
- 3/4 cup granulated cane sugar or coconut sugar
- 2 flax eggs (2 Tbsp flaxseed meal + 5 Tbsp water)
- 1 tsp vanilla extract
- 1 cup gluten-free rolled oats
- 3/4 cup vegan dark chocolate chips, chunks, or chopped bar (ensure dairy-free)
Note: It is important to make sure all your ingredients are gluten-free if you want to keep this recipe strictly gluten-free.
The Recipe How-To
Now let’s get to the fun part of this recipe – the step-by-step how-to on making these delicious gluten-free vegan double chocolate oatmeal cookies.
- 2 cups gluten-free rolled oats measured like this
- 1/2 cup unsweetened cocoa powder
- 1/4 cup cornstarch
- 1/4 cup buckwheat flour
- 1/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup melted coconut oil
- 1/2 cup granulated erythritol
- 1/4 cup unsweetened applesauce
- 1/4 cup water
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2: Mix wet ingredients together
In a mixing bowl, combine melted coconut oil, erythritol, unsweetened applesauce, and water. Mix them until they’re fully combined.
Step 3: Add dry ingredients to wet ingredients
Add the dry ingredient mixture – gluten-free rolled oats, unsweetened cocoa powder, corn starch, buckwheat flour, baking powder, baking soda, and salt into wet mixture. Stir until all ingredients are combined.
Step 4: Form dough balls
Using a cookie scoop, scoop out portions of dough according to your desired cookie size. Place them on a prepared baking sheet – leave at least an inch between each cookie. Once you’ve scooped out a batch of dough balls, flatten each ball with your fingers about halfway down so that they’re thicker in the middle than on the edges. You may need to lightly moisten your hands with water (or oil) to prevent the dough from sticking to your skin.
Step 5: Bake and cool
Bake for 12-15 minutes, or until the edges are set but the center is still soft. Let the bakery smell fill your home! Once done, remove from the oven and let them cool on the baking sheet for about 3-4 minutes before transferring to a wire rack to cool completely.
Tips for Perfect Results:
- Use parchment paper on top of a non-stick baking sheet to avoid sticking.
- Measure out all ingredients accurately.
- Don’t overmix the dough. Overmixing may lead to a tough cookie texture.
- Make sure your unsweetened applesauce is at room temperature.
- Refrigerate the dough for 30 minutes before baking for best results.
Now you have a delicious and healthy dessert that will make everyone happy. Share with family and friends, or keep them all to yourself. These cookies are so good, it’s hard not to eat them all at once!
Substitutions and Variations
As a nutritionist and food blogger, I understand the importance of catering for different dietary needs and preferences. For this reason, I have included a section on substitutions and variations to allow for flexibility in the recipe.
Firstly, if you are not a fan of vegan chocolate or prefer milk chocolate, feel free to substitute the dark chocolate chips for milk chocolate chips. However, bear in mind that the cookies will no longer be dairy-free.
For those who have nut allergies or simply do not enjoy almond butter or almond flour, you can substitute these with sunflower seed butter or sunflower seed flour respectively. Both will yield similar results without compromising on taste.
If you are looking for a flour-free option, try substituting oat flour with rice flour. Keep in mind that rice flour has a much finer texture than oat flour which may affect the overall appearance and texture of the cookies.
Lastly, if you’re feeling adventurous and want to mix things up a bit, you can add some shredded coconut or chopped nuts to the cookie dough for added texture and flavor.
These substitutions and variations are just a few examples of how you can customize this recipe to suit your dietary needs and taste preferences. So don’t be afraid to experiment and get creative with your ingredients!
Serving and Pairing
Now that your vegan double chocolate oatmeal cookies are ready, let’s talk about the best ways to serve and pair them.
These delectable treats are perfect for dessert, a snack, or even breakfast (why not? Life is short, indulge in some sweetness every once in a while!). For a healthier option, pair them with fresh berries or sliced bananas. The natural sweetness of the fruits will complement the richness of the cookies and will make for a guilt-free treat.
For those who want to truly indulge, I highly recommend serving the cookies alongside a tall glass of cold almond milk. The nutty and creamy flavor of the milk perfectly balances the intense chocolate flavor of the cookies, creating an irresistibly satisfying combination.
If you’re feeling extra fancy, try heating up one or two cookies for a few seconds in the microwave (no more than 5 seconds!). Pair them with a scoop of vegan ice cream and some chocolate syrup to create an out-of-this-world ice cream sandwich.
However you decide to serve them, these vegan double chocolate oatmeal cookies are sure to delight your taste buds and satisfy your sweet tooth.
Make-Ahead, Storing and Reheating
As a busy nutritionist and food blogger, I understand the importance of meal prep and making ahead. That’s why I love that these gluten-free vegan double chocolate oatmeal cookies can be made ahead of time and stored for later enjoyment. Simply follow the recipe instructions, let the cookies cool completely and store them in an airtight container at room temperature for up to 5 days.
If you want to keep them around for longer, you can freeze the cookies. To do this, allow them to cool completely and then place them in an airtight container or freezer bag. Be sure to label and date the container so that you know how long they’ve been frozen.
When it comes time to reheat your cookies, there are a few ways to go about it. One method is to simply let the cookies come to room temperature naturally. Another option is to pop them in a preheated oven at 350°F for about 3-4 minutes, or until they’re warmed through.
These double chocolate oatmeal cookies also pair well with other desserts like dairy-free ice cream or vegan hot cocoa. So if you want to make them ahead and have a sweet treat on hand during those cold winter months, then these cookies are a perfect choice!
Tips for Perfect Results
Ensuring that these cookies turn out perfectly moist and chewy can be a daunting task, especially when dealing with gluten-free and dairy-free ingredients. However, fear not! I’ve got you covered with some tips for perfect results every time you make these double chocolate oatmeal cookies.
Firstly, make sure you measure your ingredients using measuring cups and spoons accurately. Precision is key when it comes to baking. Preferably use a kitchen scale to weigh your dry ingredients for optimal accuracy.
Secondly, one way to help reduce excess moisture in the dough is by allowing the rolled oats to soak in boiling water for about 5 minutes before adding to the wet ingredient mixture. This helps the oats to soften up and release moisture before being added to the rest of the cookie dough, leading to a smoother batter without any unwanted clumps or extra water content.
Thirdly, refrigerate the cookie dough for at least 30 minutes before baking. This slows down how fast they spread and helps ensure they don’t become too flat or over-baked in the oven.
Fourthly, when forming the dough balls to place on your baking tray be careful not to pack your scoops too tightly as this could lead to dense, heavy cookies that won’t bake evenly. A light touch is often all it takes.
Fifthly, only bake one sheet of cookies at a time, placed at the center of your preheated oven. This ensures that each set of cookies bakes consistently and evenly without any hot spots developing inside the oven.
Lastly, allow them to cool on the baking sheet for about 5 minutes after removing from the oven. This helps them firm up just enough to be handled and moved safely. Once cooled completely enjoy your delicious, soft-baked gluten-free vegan double-chocolate oatmeal cookies!
Think about indulging in a delicious, gooey cookie that is both gluten-free and vegan. Sounds fantastic, doesn’t it? These Double Chocolate Oatmeal Cookies are the perfect blend of decadence and nutrition. Not only do they satisfy those sweet cravings, but they also respect your food allergies and dietary preferences.
These cookies are more than just dessert – they bring you all the benefits of whole foods and plant-based ingredients, without sacrificing flavor or texture. With their soft, chewy centers and crispy edges, you won’t even realize you’re eating something healthy!
So next time you find yourself craving something sweet, why not try this recipe for Double Chocolate Oatmeal Cookies? You’ll be pleasantly surprised at how easy they are to make and how delicious they taste. These cookies will undoubtedly become your favorite treat, holding up against any traditional chocolate chip cookie any day of the week.
In conclusion, I urge you to give this simple but delightful recipe a try. With their rich cocoa flavor and chocolatey chips integrated into each bite, these cookies offer enough savory pleasure to satisfies even the toughest critic. In combination with a tall glass of cold almond milk or piping hot tea, I assure you that this recipe will be a hit among family and friends alike. Give it a go and let me know how much you enjoyed this delicious creation!
Gluten Free Vegan Double Chocolate Oatmeal Cookies Recipe
- 1 cup oats
- 1/2 cup buckwheat flour
- 1/3 cup cornstarch
- 1/3 cup cocoa powder
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon vanilla
- 1/3 cup unsweetened applesauce
- 1/3 cup soymilk
- 1/2 cup erythritol
- 1 teaspoon chia seeds, ground
- 1 tablespoon coconut oil, melted
- 1 tablespoon water
- 3/8 cup dark chocolate, chopped
- Preheat oven to 350 degrees F or 180 degrees Celsius.
- Grind chia seeds in spice grinder, combine with milk, apple sauce, erythritol or sugar and vanilla.
- Combine oats, buckwheat flour, cornstarch, baking powder and soda, add chopped chocolate.
- Rub melted coconut oil into dry ingredients, then stir in wet ingredients and combine well. Add 1 tablespoon water if mixture seems too dry.
- It should be sticky but not too wet.
- Place heaped teaspoons full on cookie sheet, flatten slightly and bake for 10-12 minutes.
- Let sit on the cookie sheet for some minutes to completely set after removing the sheet from the oven.
- Let cool completely on wire rack.
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