I’m going to go ahead and compliment myself – these double chocolate chip oatmeal cookies taste like a healthier version of Levain Bakery’s cookies (basically the best cookies in the world). If you haven’t tried ’em, make sure to add it to your list for your next trip to New York. Meanwhile, this healthier copycat version of Levain Bakery’s dark chocolate chocolate chip cookie will satisfy your chocolate needs.
The texture of these is on point – just perfectly soft and gooey, with a rush of melty chocolate in every bite. This recipe goes out to all the chocolate lovers! I chose to make them with zero all-purpose flour or maida. Instead they’re held together with the goodness of oats, one egg, a passable amount of butter and baking soda. The oatmeal keeps the recipe gluten-free! I love using oats in baking – they add texture and fibre, reduce the guilt factor and add a nutty flavor. While they are super chocolatey, these cookies are definitely lighter than ones made with all-purpose flour. If you’re new to baking with oats, check out my oatmeal chocolate chip cookies and oat tart crust recipes.
Andddd, the best part – as you probably already know, I’m a fan of getting things done in the kitchen quick. These really don’t take time – no chilling required, no long process of folding in flour. Since they’re gluten-free you can just go ahead and use your handheld or stand mixer rather than whisking or mixing by hand. 30 minutes is all you need for that warm, beautifully-enveloping-freshly-baked-cookie smell to take over your kitchen!
My favorite trick when baking with chocolate is that you don’t even need to have dark chocolate chips in your pantry. Just use any chocolate cut into pieces; you can make larger chunks of chocolate if you’re a true chocoholic. This way you can add another layer of flavor as well, like orange or hazelnut. Of course, you can also use peanut butter chips, white chocolate chips, chopped walnuts or hazelnuts to switch up the flavor and add some texture.
- 175g oats (75g whole, 100g oat flour)
- 30g cocoa powder
- 1 tsp baking soda
- 115g butter
- 160g brown sugar
- 1 egg
- 1 tsp vanilla
- 180g dark chocolate chips
- In a bowl, beat the butter and sugar with a handheld electric beater or stand mixer.
- Add the egg and beat until just combined. Add the vanilla.
- In another bowl, combine the oat flour, whole oats, cocoa powder and baking powder.
- Combine the dry ingredients into the wet, stir by hand or beat until combined.
- Stir in the chocolate chips.
- Scoop cookie batter onto a greased pan or silpat with an ice cream scooper or large tablespoon.
- Bake for 12-15 minutes in a preheated oven at 180C.
- The cookies will set as they cool. Allow to cool completely before removing from the pan.
- Makes 16-18 large cookies (approx 3-3½ inch diameter).