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vegan double chocolate oatmeal cookies in plates
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5 from 1 vote

Vegan Double Chocolate Oatmeal Cookies

Vegan double chocolate oatmeal cookies. These delicious cookies are vegan, gluten-free AND nut-free. They're perfectly soft on the inside and crisp on the outside. Perfect for all chocolate lovers!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Dessert
Cuisine: vegan
Servings: 8


  • 1 tablespoon flax seeds, ground
  • 2 tablespoons water
  • 1 cup rolled oats
  • 1/3 cup granulated cane sugar
  • 2.5 tablespoons cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine grain sea salt
  • 1/3 cup sunflower seed butter
  • 2 tablespoons coconut oil, softened
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla extract
  • 1/4 cup chocolate chips or chunks


  • Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
  • In a small bowl, combine the ground flax seeds and water. Let it sit to thicken while you prepare the rest of the ingredients.
  • In a large bowl, add the rolled oats, sugar, cocoa powder, baking soda, salt, sunflower seed butter, coconut oil, maple syrup, vanilla and chocolate. Add the flax egg and stir well to combine.
  • Scoop the dough to the prepared baking sheet, making 8 cookies. Form them into little mounds to limit the spreading. Don't flatten them too much or they will spread significantly.
  • Bake for 15 minutes at 350°F. Remove from the oven and let them cool for at least 10 minutes before eating. They will be delicate when warm.


I use regular sunflower seed butter (this one). Make sure your sunflower seed butter is creamy and not overly runny.
You can make these cookies with almond butter instead of sunflower seed butter. I tried it using creamy almond butter straight from the fridge. Overly runny, room temperature almond butter might make these cookies spread too much. Of course, this is only if you're not concerned about making this recipe nut-free.
These cookies call for softened coconut oil. This is coconut oil that's at room temperature. The texture should be similar to room temperature butter.
I use golden cane sugar (turbinado sugar) as I know the brand that I use is vegan. Feel free to use regular white sugar.
To make this recipe gluten-free, make sure to use certified gluten-free oats.
These cookies will be soft when fresh, but they will get crispy as they sit for over 1-2  days. To prevent this from happening, you can let them cool completely, then store them in an airtight container. I personally like them crispy as well.