Uploaded March 2021 | Updated September 2026, 2 weeks ago

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FULL POST: feastingonfruit.com/double-chocolate-oatmeal-cookies

1 flax egg (1 tbsp ground flax + 3 tbsp warm water)
1/2 cup (125g) Chocolate SunButter
1/2 cup (80g) coconut sugar
1 tsp vanilla extract
1 cup (85g) rolled oats
1/2 tsp baking soda
1/2 tsp salt
1/2 cup (60g) chocolate chips or chunks

1. Preheat the oven to 350ºF.
2. Prepare flax egg and set aside to gel.
3. Combine Chocolate SunButter, coconut sugar, flax egg and vanilla. Beat with a hand mixer until well combined. 
4. Add oats, baking soda, and salt. Beat again to mix.
5. Fold in chocolate chips or chunks (reserving some for on top)
6. Scoop onto a lined baking sheet, leaving room in between for spreading.
7. Bake 12 minutes at 350ºF. Add a few extra chocolate chunks/chips on top and bake for another 2-3 minutes until melty. 
8. Cool for 30 minutes on the pan (they are fragile when hot) before transferring to a cooling rack.
9. Keep leftovers in an airtight container in the fridge for up to a week, or freeze for longer storage.


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