These double chocolate oatmeal cookies are the chewiest, fudgiest cookies around! You’ll love these delicious chocolate treats with a cup of tea or cocoa. These cookies are so easy to make and even easier to eat!
If you have a picky eater in your house, you’re going to want to give these cookies a try. That stack of double chocolate cookies up there looks delicious and fudgy, but it’s also hiding a secret ingredient.
When you have children who are a bit picky about what they eat, you have to get creative. I find that a good way to get my picky child to eat a little more variety is to hide vegetables or fruits in baked goods.
These cookies contain a half cup of mashed sweet potatoes. The sweet potatoes keep these cookies moist and decadent, and no one can detect them in the cookies.
The flavor and texture of these treats is just pure, delicious, chocolatey goodness. This is a dessert that you’ll want to make again and again!
Top Tip
Place a piece of bread in your cookie container to keep these cookies fresh and soft. The moisture from the bread will help keep the cookies from drying out.
Ingredient Notes
- Vegan Buttery Spread – Earth Balance Soy Free Vegan Buttery Spread works really well for these cookies. If you have a different brand that you enjoy, you can most likely use that.
- Sugars – Both light brown sugar and organic cane sugar go into this recipe. You could also use coconut sugar or date sugar if you prefer.
- Sweet Potato Puree – It’s easy to add sweet potatoes to baked goods. We do it all the time, like in these grain free cookies or this grain free skillet brownie. The easiest way to make sweet potato puree is to simply microwave a sweet potato (or bake it in the oven), and then mash with a fork. You can also puree it in the food processor. Either way will work just fine.
- Gluten Free Flour Blend – I used Namaste Perfect Flour Blend for this recipe, and it worked really well! These cookies had an excellent texture and didn’t spread all over the baking sheet.
- Gluten Free Oats – Be sure to use certified gluten free oats if you are following a gluten free diet.
Substitutions
- You can use butternut squash instead of sweet potatoes.
- Feel free to use dairy products if you are not dairy free.
- This recipe will work well with regular all-purpose flour if you aren’t gluten free.
Storage/Freezing
These cookies can be stored in an airtight container for about 3-4 days. I haven’t tried freezing these, but I think they should freeze okay. Store in a freezer safe ziploc bag or container and they should stay fresh for up to 3 months.
More Gluten Free Vegan Cookies
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Recipe
Gluten Free Double Chocolate Oatmeal Cookies (Dairy Free, Vegan).
Ingredients
- â…“ cup vegan buttery spread
- ½ cup light brown sugar
- ½ cup organic cane
- ½ cup sweet potato puree
- ½ cup water
- ½ cup unsweetened cocoa powder
- ¾ cup gluten free flour blend I used Namaste Perfect Flour Blend
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup certified gluten free old fashioned oats
- 1 cup dairy free chocolate chips
Instructions
- Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper.
- Place the vegan buttery spread and sugars in a mixing bowl. Mix on medium speed to combine.
- Add the sweet potato puree and water, and mix again.
- Add the cocoa powder, gluten free flour blend, baking soda, and salt. Mix on low speed to combine. Stop the mixer and add the oats, then mix.
- Stir in the dairy free chocolate chips.
- Spoon the dough onto the cookie sheet. Flatten slightly with the back of a spoon. Leave about 1.5 inches between cookies.
- Bake at 350 degrees F for about 15 minutes. Allow to cool on the cookie sheet before moving.
- Repeat steps 6-7 with remaining cookie dough.
Darryl
These are so good! You won’t believe they’re dairy free.