These double chocolate chip oatmeal cookies are so fudgy they remind me of a brownie! They have the most delicious soft, yet chewy texture and are SO chocolately. I have never had an oatmeal cookie that is double chocolate before…and I am so excited to be sharing this recipe with you today! You seriously need to make these ASAP because they are THAT GOOD. Really. ?
In case you didn’t already know, I eat chocolate in some form every.single.day. These double chocolate chip oatmeal cookies are my most recent favorite way to satisfy that daily chocolate craving! While my husband’s favorite cookie is oatmeal raisin, I’m much more about the chocolate. In the past, I would have said my all-time favorite cookie were monster cookies, but honestly these double chocolate chip oatmeal cookies are rivaling for that now.
Have you ever even heard of a double chocolate chip oatmeal cookie?! This recipe took several tries to perfect, but it was SO worth it to get to this end result. They were a huge hit with family when I brought some of these cookies to a couple family dinners. Here’s a little more about what you’ll need to make this recipe:
Ingredients and Substitution Ideas:
Oats
You will just need 1 cup of oats for these cookies, which allows for the most insanely fudgy texture. I recommend using rolled/old-fashioned oats! I haven’t tried this recipe using quick oats.
Cocoa powder
I personally prefer using 2 tablespoons of regular cocoa powder and 2 tablespoons of Hershey’s dark cocoa (dutch process) for this recipe. I love a richer, dark chocolate, more brownie-like flavor. However, you can use all regular cocoa powder if that’s all you have!
Brown sugar
I love how this entire batch of cookies is sweetened with just ¼ cup sugar! That is significantly less than most cookie recipes which call for multiple cups of both white and brown sugar. Using brown sugar also contributes to the soft texture of these cookies. I haven’t tried using white sugar, but you could probably substitute white cane sugar or coconut sugar in place of the brown sugar if you want. Just note the end result may be a little different than the original recipe!
Salt
Imperative to bring out the sweetness in baked goods.
Baking soda
Another staple cookie ingredient which provides a little lift for the cookies!
Nut butter
I’ve tested this recipe using both almond and cashew butter, and honestly I couldn’t taste much of a difference. While I love chocolate and peanut butter together, peanut butter has a very strong flavor and I wanted the chocolate flavors to come through the strongest in this recipe. That being said, I’d recommend a more neutral/versatile nut butter such as almond or cashew, but feel free to sub peanut butter if that’s all you have, or sunflower seed butter if you have a nut butter allergy! I love using nut butter in recipes to make it a bit healthier than using all butter…nut butters have heart-healthy fats and protein!
Pure maple syrup
Just two tablespoons is all you need! This adds a little additional sweetness and provides that soft, gooey texture.
Coconut oil
I’ve successfully used both melted coconut oil OR melted butter here!
Egg
The egg provides structure and binds the cookies together. I haven’t tried a vegan version yet, but in other recipes I’ve had success using a flax egg in place of the chicken egg. To make a flax egg, simply mix 1 tablespoon of ground flaxmeal with 2.5 tablespoons water and let ‘gel’ together for a few minutes before adding it to the cookies.
Vanilla extract
Another staple ingredient in classic cookie recipes that adds delicious flavor!
Chocolate chips
Obviously needed for a DOUBLE chocolate chip cookie recipe ? I personally usually buy the mini chocolate chips, but that’s just a preference as I love having more chocolate in each bite. Regular chocolate chips work well here too!
Serving Suggestions
Honestly, I almost always eat these cookies with some sort of ice cream! My recent favorite has been making homemade ice cream using this ice cream churn that I received as a Christmas gift two years ago. I absolutely LOVE it, and honestly it’s one of my favorite kitchen appliances. Anyways, the top ice cream recipes I’ve been making the past year+ is this dairy-free coconut milk vanilla homemade ice cream, and this chocolate peanut butter cookie dough dairy-free ice cream! They are both INSANE and I almost always have a batch of homemade ice cream in the freezer at all times now. I personally love eating vanilla or salted caramel ice cream with these cookies!
- 1 cup rolled/old-fashioned oats
- ¼ cup cocoa powder (I used 2 tbsp Hershey's dark and 2 tbsp regular)
- ¼ cup brown sugar
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ cup almond or cashew butter
- 2 tablespoons pure maple syrup
- 1 egg
- 1 teaspoon vanilla extract
- 2 tablespoons coconut oil (or butter), melted
- ¼ cup mini chocolate chips
- Preheat oven to 350 degrees F and line a baking sheet with a silicone baking mat or parchment paper. Set aside.
- In a medium bowl, mix together dry ingredients: oats, cocoa powder, brown sugar, salt, and baking soda.
- In a separate bowl, whisk together wet ingredients: nut butter, maple syrup, egg, vanilla extract, and melted coconut oil or butter.
- Add wet ingredients to dry and stir until combined. Then stir in chocolate chips.
- Using a cookie dough scoop or a spoon, shape into cookie dough balls and place on prepared cookie sheet.
- Bake at 350 degrees for approximately 8-9 minutes. The cookies will still be very soft when you take them out of the oven, but the will firm up a little more on the baking pan.
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