The Best Healthy Double Chocolate Oat Cookies (Gluten Free, Vegan)

Prep: 15 minutesCook: 10 minutesTotal: 25 minutes
Yield: 6 to 8 Category: Baking
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These healthy double chocolate oat cookies are so delicious and are bursting with chocolate chunks. I love the combination of bitter dark chocolate and sweet white chocolate and these soft centre cookies make the perfect vessel for this flavour pairing.

I have been wanting to create a few healthier cookie recipes for a while now and, although I have this lovely Chocolate Chip Chickpea Cookie recipe, I wanted to create something a little bit more traditional. I based this double chocolate cookie recipe on my Healthy Chocolate Chip Oat Cookies but added extra chocolate to make them even more decadent. These oat cookies are perfect for those chocolate lovers who like their cookies soft in the centre and packed with flavour. You could even use this as the base for one giant cookie like I do in my Healthy S’mores Double Chocolate Sharer Cookie recipe which you can find here.

I use a mixture of gluten free oats and gluten free flour in this recipe but if you wanted you could make these using just oats. Simply omit the flour and use 160g of oats instead of the amount noted. Personally I much prefer the texture that the addition of gluten free flour lends to these. In order to prepare the oats you will need to blitz them in a food processor or blender for a few minutes until they take on a fine, powdery consistency.

I like these made with cacao powder, however, if you cannot get hold of this ingredient or find it a little too bitter you could do a simple swap and use cocoa powder instead. I like these cookies made with a mixture of dark chocolate, usually 80% or 85%, and a dairy free white chocolate as I find the flavours pair well together but you could use whatever you prefer.

Rather than using chocolate chips in this recipe I actually prefer to chop a bar of chocolate into chunks and use that so the pieces of chocolate are bigger. I tend to add most of the chocolate into the batter and hold half a handful back to scatter across the top once baked, however, you can just throw them all into the batter if preferred.

If you are not on a gluten free diet you can use regular plain flour and oats in this recipe. You could try this cookie recipe with a handful of chopped nuts in too if you fancied.

I usually make six cookies from this recipe but you could make more depending on the size. Use a tablespoon or ice cream scoop to scoop out evenly sized chunks of batter, roll them into balls and place them on a lined baking tray roughly two inches apart. Press down gently on each ball to shape them into discs.

When you remove these from the oven, bash the tray a couple of times against a surface that the heat won’t damage to help the cookies flatten a little bit more. If any of the cookies are a funny shape, you can use the back of a spoon to help shape the cookies into perfect circles while they are still hot. Allow to cool completely before removing from the tray. These cookies will last for up to five days in an airtight container.

If you like the recipe for these healthy double chocolate oat cookies, you may also like my healthier Gooey Chocolate Brownie recipe that is also sweetened using coconut sugar or my Almond Flour Blondies. If you are looking for a more traditional cookie recipe you may like my Chocolate Chunk Cookie recipe which you can find here.

If you like this recipe and want to show some support please leave a comment below or visit my Ko-Fi account to donate! x


  • 120g 1 + 1/3 cups gluten free oats
  • 100g 1/2 cup coconut sugar
  • 50g 3 tbsp + 2 tsp coconut oil (melted)
  • 40g 1/4 cup plain gluten free flour
  • 40g 1/4 cup dairy free white chocolate chunks
  • 40g 1/4 cup dairy free dark chocolate chunks
  • 20g 3 tbsp cacao powder
  • 3 tbsp water
  • 1 tbsp flax seed
  • 1/2 tsp bicarbonate of soda
  • splash vanilla essence
  • pinch sea salt


  1. Mix the water and flax seed together in a cup or small jug and set to the side for ten minutes until a gel like consistency forms
  2. Add the oats to a blender or food processor for a few minutes until a fine powder forms
  3. Add the coconut sugar to a large mixing bowl and, once the melted coconut oil has cooled, add to the bowl along with the vanilla essence and the flax seed. Mix well
  4. Add the oats, plain flour, cacao, bicarb and salt to the bowl and mix well using your hands
  5. Once the mixture has come together and resembles a sticky dough add three quarters of the chocolate chunks or chips. Mix well ensuring they are evenly distributed throughout
  6. Use an ice cream scoop or tablespoon to scoop out even balls of the mixture and place them on a lined baking tray two inches apart
  7. Gently press down on top of each ball to flatten it into a thick disc before placing in a preheated oven and baking for 10 minutes at 175 degrees Celsius
  8. When you remove the cookies from the oven, tap the tray firmly on a worktop that cannot be damaged by the heat a couple of times to flatten the cookies
  9. Top with the remaining chocolate chips and an extra sprinkle of sea salt and allow to cool before removing from the tray


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