Fudgy Dark Chocolate Cookies — Nut Free Recipe

These double dark chocolate cookies are made with oat flour and pumpkin seed flour, and they contain less sugar than a typical cookie recipe.

Jade asked me to make a healthier, intensely chocolatey cookie, which inspired this version. I like to bake small batches so I can try a variety of treats, and cookies are our household favorite. I already have a popular double chocolate cookie on the blog, but this one avoids beans and focuses on a chewy, chocolate-forward bite.

The texture is pleasantly chewy without relying on a lot of sugar. I think the oat and pumpkin seed flours play a big role in achieving that chewiness while keeping the cookies nut-free.

Ingredients and substitutions

Oat flour and pumpkin seed flour – This blend keeps the cookies nut-free while adding a pleasant texture. Pumpkin seed flour is an excellent alternative to almond flour.

Cocoa powder – Cocoa provides classic chocolate flavor; you can use cacao powder if you prefer, but it is more bitter.

Baking powder – I tested baking soda first, but the cookies turned out dry. Baking powder produced a better texture. Use baking powder, not baking soda.

Sea salt, vanilla extract – Small amounts of both enhance the overall flavor.

Stevia – If you need a substitute, use a granulated sweetener rather than a liquid one. A conversion chart can help if you’re switching between forms.

Coconut sugar – Any granulated sweetener works; I prefer coconut sugar for its less-processed profile.

Coconut oil – Use semi-solid coconut oil (not fully melted or rock-solid). Butter should work as a substitute, though I haven’t tested it here.

Egg – I haven’t tried an egg replacement; if you test one with success, please share.

Water – A tablespoon brings the batter together.

And of course, chocolate chips or chopped chocolate for extra chocolatey pockets.

Steps to make dark chocolate cookies

Preheat the oven to 350°F (175°C). Mix the dry ingredients in a bowl: oat flour, pumpkin seed flour, cocoa powder, baking powder, sea salt, and powdered stevia.

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In a separate bowl, whisk the semi-solid coconut oil with the coconut sugar for 10–15 seconds until combined. Add the egg and vanilla, then continue whisking briefly until smooth. Stir in one tablespoon of water to help bring the batter together.

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Fold the dry ingredients and chocolate chips into the wet mixture until evenly combined. The batter will be thick and fudgy—tempting to taste, but try to save most for baking.

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Divide the batter into nine portions and place them on a parchment paper–lined baking sheet. Shape each portion into a cookie with slightly wet hands to prevent sticking, and press extra chocolate chips on top if you like.

Baking and notes

Bake for 6–9 minutes. The cookies should look slightly underdone when you remove them; they continue to set on the hot pan. Timing depends on your oven, so check at six minutes and extend as needed.

Let the cookies cool to room temperature for best texture and structure—this helps them hold their chewiness.

I make oat flour by grinding whole oats in a coffee grinder. If pumpkin seed flour isn’t available, you can make your own at home by pulsing roasted pumpkin seeds until finely ground.

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More healthy cookie recipes

Sweet Potato Chocolate Chip Cookies

Flourless Chocolate Mint Cookies