Chocolate Oatmeal Cookies

5 from 2 votes

These Chocolate Oatmeal Cookies are rich and fudgy, perfect for when you’re craving chocolate! This cookie recipe is easy to make with cocoa powder, oats, chocolate chips and M&M's. Bake them up for any occasion - family gatherings, an after school snack or your holiday cookie tray!

Prep Time10

Cook Time12

Total Time22

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: cookies

Author: Rena

Ingredients

2 large eggs
3/4 cup melted coconut oil
1 cup coconut sugar cane or monk fruit sugar
1 tsp vanilla extract
2 cups all-purpose flour wheat flour or oat flour
1/4 cup dutch-processed cocoa powder
1 tsp baking soda
1/2 tsp fine kosher salt
1/4 cup old-fashioned oats
1/3 cup semi-sweet or dark chocolate chips
⅓ cup M&M's or you can use minis

Instructions

In a mixing bowl beat the eggs. Add the oil, sugar, and vanilla. Whisk by hand or using an electric mixer, until creamy.
In a second mixing bowl, add flour, cocoa, baking soda, and salt. Whisk until well combined.
Pour the wet ingredients over the dry ingredients and whisk until combined and the dough looks smooth. Fold in the oats, chocolate chips and M&M's.
Refrigerate the dough for 30-45 minutes. Preheat the oven to 375ºF and line 2 large sheet pans with parchment paper.
Scoop the dough into balls over your prepared sheet pans. To get evenly shaped cookies, roll each ball between your palms, then arrange with some space in between. Stick an extra 2 to 4 M&M's into each dough ball.
Bake for around 8-12 minutes, or until golden brown.

Notes

Storing cookies: These will keep fresh, in an airtight container, at room temperature for up to 2 days. To keep them fresh for longer, store them for up to 1 week in the refrigerator.
Freezing: Freeze baked cookies for up to 2 months. Allow cookies to cool completely before putting them in a freezer-safe bag.
Freezing dough: Chill scooped dough balls in the freezer, on a sheet pan, for 30 minutes. This will flash-freeze them, so they don’t stick together. Once firm, you can transfer them to a freezer-safe bag or container. The frozen dough will keep well for up to 3 months. Be sure to label your bag with the date.
Bake from frozen: Follow all of the cooking instructions, but add a minute or two to the bake time. The tops of your cookies may darken a bit more, but they will still be delicious.

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