Dark Chocolate Chip Cookies- Absolutely life-changing! These nutty, chocolatey cookies are nutrient-dense and packed with a variety of nuts and oats. You know what else? They are refined-sugar-free, gluten-free, AND vegan. I highly recommend saving this recipe!
Is it hyperbole to call these chocolate chip cookies life-changing? I don’t think so.
After spending the past week with my adorable, light-of-my-life, 2-year-old niece Caroline, I was on a mission to create a healthy dessert that we both could feel good about eating.
While I’m not a purist when it comes to my sweets, I do like to take a nutrient-dense approach most of the time. I want to feel good about what I’m putting in my body; desserts included!
Of course, this same notion applies to feeding the little one as well.
So, I made these. Life-changing dark chocolate chip oatmeal cookies. Gluten-free, flour-free, vegan, and naturally sweetened. Delicious for me, healthy for her!
Let’s make them.
Note: For a complete list of ingredients and instructions on how to make this vegan chocolate chip cookie recipe, keep scrolling down until you see the recipe card!
Tips For Making Homemade Dark Chocolate Chip Cookies
I’m very excited to share this chocolate cookie recipe with you all.
Here are a few of my tips and hacks for when it comes to making these oatmeal cookies so they turn out delicious every time.
Use a variety of nuts instead of flour. I’m using a base of almonds, pecans, and oats to create a flour-like consistency. I don’t have anything against flour and my pasta-holic diet is the furthest thing from gluten-free, but I wanted to pack as much nutrition into each bite as possible. Out with the refined grains, in with the fiber-filled oats and protein-packed nuts.
You don’t need dairy! Nuts lend a buttery richness without using a drop of dairy.
You will need to use a food processor to get the consistency right. If the chunks of nuts or oats are too large, they won’t hold together and you will end up with granola cookie crumbles. Delicious in their own right, but not the effect we are going for here. Although, I will admit that I ended up crumbling the last of the cookies into a cup of yogurt for the best 3 PM pick-me-up snack I think I’ve ever had.
For liquids, I’m combining olive oil and 100% pure maple syrup. Don’t be tempted to use breakfast syrup as it won’t work. Those syrups contain too much water to work in baking and you will be left with a burnt, sticky mess!
Maple syrup is hands down my favorite sweetener to use; pure maple contains 54 antioxidants along with caramel undertones that give these cookies just the right amount of sweetness.
Use a flax egg! When I bake with my niece, I refuse to use any type of egg product since I know those little fingers will find themselves in the raw batter at every opportunity. Using a flax egg will help bind all the ingredients together without carrying any food illness risk. If you haven’t used a flax egg in baking before, it’s simple. Whisk together 1 tablespoon ground flax meal with 3 tablespoons water and let sit until gelled. Since flaxseed meal is mostly soluble fiber, it will absorb the water creating a viscous jelly that can be used in any recipe that calls for eggs.
Lastly, the chocolate. What kind of aunt would I be if I didn’t throw in a chunk or two of chocolate? You could use dried fruit instead for a more wholesome treat, but I will always favor chocolate.
To assemble, grab a cookie scoop and clean hands. You will need to push the ingredients together by hand so that they don’t fall apart while baking. A small sacrifice when creating these clean-eating cookies.
What To Serve With Chocolate Chip Oatmeal Cookies
These are the best tasting, most scrumptious, and healthiest dark chocolate chip cookies you’ll ever have! They’re refined-sugar-free, flour-free, and made with nuts. Get your oven started because these babies need to be baked ASAP!
Once they have cooled down, they can be stored in an airtight container. It’s best to store them at room temperature when possible as the sugar will harden and make it difficult for you to enjoy a warm chocolate chip cookie with your afternoon cup of tea or coffee.
Caroline dunked her cookie into a glass full of cold almond milk and she was in heaven. The next time we made these, we made a cookie sandwich with dairy-free vanilla ice cream. So yummy!
I hope you enjoy these dark chocolate chip cookies as much as we do. If you try it, make sure to come back, leave a comment and rate it. Your feedback helps others and seeing you make my recipes makes my day!
Preheat oven to 325 degrees F. Lightly grease a baking sheet and set aside.
Pulse walnuts and pecans in a food processor and pulse until finely ground (you may need to alternate in batches depending on how large your food processor is). You don’t want it to be butter, but it should resemble fine crumbs.
Transfer nuts to a large bowl and place oats in a food processor and pulse until a fine flour forms.
Place the oats into the bowl with the nuts along with the baking powder, salt and cornstarch.
In a separate bowl, whisk together the ground flax seeds and water and let sit until gelled, about 5 minutes.
Add the oil, maple syrup, and vanilla extract to the flax seed bowl and whisk together.
Stir the wet flax-oil mixture into the nut and oat mixture and stir to combine. Gently fold in chocolate.
Using a 2 tablespoon cookie scoop (or measuring cup), scoop out dough and gently press together and flatten with your hands. They might crumble a bit but should form into a cookie once pressed together.
Place on lightly greased baking sheet and cook for 15 minutes until golden brown, check after 10 minutes.
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Meet Alex Caspero
Alex Caspero is a Registered Dietitian, Plant-Based Chef and Yoga Instructor. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.