Having an easy, delicious cookie recipe I can use as a go-to when I want something sweet but don’t want to put a lot of work in is so helpful, and these double chocolate oatmeal cookies are those for me now! I made these for my most recent Sunday meal prep that I shared over on Instagram and TikTok and they’re definitely a new favorite. They’re gluten-free and have super simple ingredients, plus have no refined sugar and can be made dairy-free. I can’t wait for you to try them!

Double Chocolate Oatmeal Cookies

Recipe by Jenn Lueke

4.3 from 23 votes

Servings

–

servings

Prep time

minutes

Cooking time

minutes

Cook Mode

Keep the screen of your device on

Ingredients

2 eggs, beaten
1/3 cup maple syrup
1/2 cup creamy almond butter or peanut butter
1 teaspoon vanilla extract
1 1/2 cups blanched almond flour
1 cup rolled oats
1/2 cup cacao powder (or coco powder)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
2/3 cup chocolate chips (or non-dairy chocolate chips)

Directions

Preheat the oven to 350F and line a baking sheet with parchment paper.
In a large bowl, whisk to combine the beaten eggs, maple syrup, almond butter, and vanilla.
Add the almond flour, oats, cacao powder, baking powder, baking soda, and salt. Use a spatula to combine the dry ingredients into the wet. Fold in the chocolate chips. The batter should be very thick.
Use a 2 tablespoon cookie scoop or spoon to scoop 10 to 12 even balls of cookie dough onto the baking sheet. Roll each scoop into smooth dough balls and space evenly on the baking sheet (use two separate sheets if needed) and press down lightly on the top of each one to flatten into a circle.
Bake until the edges are just beginning to crack and have crisped on the outside, 10 to 15 minutes. Remove from oven and cool completely on the baking sheet. Transfer to a cooling rack if desired.
Store in an airtight container in the refrigerator.

Notes

Storage: Refrigerate in a sealed container for up to 4 days. Freeze for up to 1 month. The dough can be frozen as well.
Reheating: From frozen, defrost in the fridge overnight and microwave until warm, 30 second to 1 minute, or transfer to a lined baking sheet and bake at 325F for 2 to 3 minutes.

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7 Comments

I have an almond allergy. Would gluten free all purpose flour be a 1:1 substitute for almond flour?

I really loved these! I couldn’t believe how quickly I finished them. They satisfy the craving and held me over as a snack alone. The oats I had were sprouted oats, and for some reason they were a little harder to chew. So next time I might try different oats or maybe blending them up a little bit before adding them in. I can’t wait to try more recipes! Thank you for making easy, healthy recipes!

So these are aren’t the best ever, BUT I still give these 5 stars because they satisfy the never-ending sweet tooth I have without wanting to shove 10 in my face.

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I love these because if I’m craving something sweet or craving chocolate after lunch or around 3pm these are great. I have just one, and feel full. I leave out the chocolate chips and instead sprinkle powdered sugar on them when they cool. I like that they are chewy and not too sweet.

Hi! I’m allergic to eggs – would flax eggs work for this recipe?

I didn’t have almond flour on hand and ended up taking the risk of trying out this recipe using 1:1 gluten free flour instead. The cookies didn’t flatten out, likely due to my flour swap, but they baked just fine. And they still turned out very yummy! I love that this recipe is a healthier, more filling alternative to typical double-chocolate cookies. Will definitely be baking these again!