Chewy Double-Chocolate Oatmeal Cookies

Double-chocolate cookies, YES PLEASE. 

Since I moved to California, I've been obsessed with the chocolate brand, Guittard. They're based in San Francisco, though I've been able to find their chocolate all over the United States -- I get bags of them at Target for, like, 3 bucks. The chocolate chips they make are IDEAL for baking (and snacking), and they contain no soy lecithin! God Bless. My favorites are the Extra Dark Chocolate Chips and the Super Cookie Chocolate Chips

They baked perfectly into these chocolatey cookies -- I know you will love them as much as I do! 


Chewy Double-Chocolate Oatmeal Cookies 

Fudgy, chocolatey, and rich cookies made with decadent dark chocolate chips. Gluten, dairy, and refined sugar-free. 

Serves: 10 | Time: 30 minutes 


  • 2 eggs
  • 2 tablespoons coconut flour
  • 1/2 cup oat flour (ground up oats in blender) 
  •  2 tbsp oats 
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 1/2 cup maple syrup 
  • 1/4 cup almond milk
  • 1 1/2 tablespoon cacao powder
  • 1/2 cup chocolate chips 
  • 1 cookie sheet
  • 1 sheet of parchment paper 


  • Preheat oven to 350 degrees F
  • Line a baking sheet with parchment paper 
  • In a large mixing bowl, whisk the eggs
  • Add in all of the other ingredients, and mix well 
  • Fold in the chocolate chips
  • Use a spoon to scoop out (about) 2-inch cookie balls and place onto baking sheet 
  • Using the back of the spoon, lightly press down each cookie to flatten them a bit
  • Bake for 10 - 11 minutes
  • Remove from oven; let chill in fridge for 10 minutes
  • Eat and enjoy! These can be stored in the fridge or the pantry. (Personally, I like them chilled, so I keep them in the fridge)