These double dark chocolate cookies are made with oat flour and pumpkin seeds, and they're also lower in sugar than your average cookie recipe!
Jade recently asked that I make her a healthy 'chocolat-y chocolate chip cookie'.
I've been in a major treat rut lately, always returning to this cookie for myself, so her request sent renewed energy into my baking veins!
I really love to bake, so I aim to make smaller batches, allowing me to bake a bigger variety of treats.
We're all big fans of cookies over here, so that's the dessert I make most often. Though I have a popular double chocolate chip cookie on the blog already, I wanted to try my hand at one without beans.
I'm really happy with how this recipe turned out, as it has a nice, chewy texture that can typically only be achieved with a large amount of sugar. I believe the combination of oat and pumpkin seed flours is a big contributing factor!
Ingredients and substitutions
Oat flour and pumpkin seed flour - I love this combination, and it allows me to keep the cookie nut-free. Pumpkin seed flour is a great alternative to almond flour.
Cocoa powder - Cacao powder can also be used, but it is more bitter than cocoa.
Baking powder - When creating this recipe, I kept using baking soda, as I love the taste. The final product, however, kept turning out dry, so I tried baking powder instead, and it worked perfectly! Moral of the story: Use baking powder, NOT baking soda.
Sea salt, vanilla extract - Both contribute to the final flavor.
Stevia - I inevitably get questions about what to substitute for stevia, so here is a conversion chart. I would highly suggest using a granulated sweetener in place of it, NOT a liquid one.
Coconut sugar - Any granulated sweetener will work, but I really enjoy the less processed nature of coconut sugar.
Coconut oil - Butter could substitute, though I haven't tried this myself. Semi-solid (not solid nor melted) is how you want it.
Egg - I haven't tried substituting for the egg, so if you do try something and have success, I'd be happy to hear from you.
Water - Just a little brings the batter together (imagine it in the picture above, as I left it out!).
And chocolate chips, of course!
Steps to make dark chocolate cookies
Mixing the dry ingredients, then (in a separate bowl) whisk the oil and sugar until well combined.
Add the egg, vanilla, and water to the oil/sugar mixture and continue whisking until smooth.
Mix everything to form a thick batter (the batter is freaking delicious, don't eat it all!). Form nine cookies and place them on a parchment paper-lined baking sheet.
Top with chocolate chips, as desired.
These cookies should look underdone when they first come out. They will continue to cook a bit while sitting on the pan. Check them at six minutes, but they may bake as long as nine minutes, depending on the strength of your oven.
They're most delicious once they've cooled to room temperature, as that allows them to hold their shape and texture better.
I grind whole oats in a coffee grinder to make oat flour.
Here's a tutorial on how to make your own pumpkin seed flour.
More healthy cookie recipes
Sweet Potato Chocolate Chip Cookies
Flourless Chocolate Mint Cookies
Double Chocolate Chip Cookies
- ½ cup oat flour
- ½ cup pumpkin seed flour see Notes
- ¼ cup cocoa powder
- ⅛ teaspoon baking powder
- ¼ teaspoon sea salt
- ⅛ teaspoon powdered stevia extract
- ¼ cup semi-solid coconut oil
- 3 Tablespoons coconut sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 Tablespoon water
- ¼ cup chocolate chips or chopped chocolate
- Preheat the oven to 350 degrees.
- Mix the dry ingredients in a small bowl (flours, baking powder, cocoa powder, salt, stevia).
- In a medium bowl, whisk the oil with the sugar for 10-15 seconds.
- Add in the egg and vanilla and continue to briskly whisk for another 10-15 seconds until smooth.
- Add in the dry ingredients and chocolate chips and stir until well combined.
- Divide the batter into nine and dollop the cookies onto a parchment paper-lined baking sheet. You will need to flatten and shape the cookies with your hand (a slightly wet hand keeps the batter from sticking).
- Bake the cookies for 6-9 minutes. They will look a bit underdone when they come out, which is how they should be.
- Allow them to cool for 2-3 minutes on the pan before eating.
If you have a chance to try this recipe, please leave a star rating and a comment below letting me know how you liked it!
would this recipe work with 100% pumpkin flour and just stevia?
I cant wait to try this recipe!! I love your mouth watering pictures!