Double Chocolate Chip Cookies

Is your inner child begging for a sugar rush in the form of gooey, chocolatey cookie ? But the thought of baking sends shivers down your spine (hello, burnt edges and endless dishes!) Fear not, -fanatics! Today, we’re diving into the magical world of Double Chocolate Chip Cookie made entirely in your blender!

Ingredient for Double Chocolate Chip Cookies:

  • Dry Squad: 1 cup rolled oats, 1/2 cup almond flour, 1/4 cup unsweetened cocoa powder, 1/4 teaspoon sea salt.
  • Wet Posse: 1/2 cup pitted Medjool dates (soaked for 10 minutes!), 1/4 cup almond butter, 3 tablespoons coconut oil (melted), 1 tablespoon honey, 1 teaspoon vanilla extract.
  • Chocolate Chip Cavalry: 1/2 cup semi-sweet chocolate chips (plus extra for topping!).
Double Chocolate Chip Cookie

How To Make Double Chocolate Chip Cookies

  1. Assemble the Dry Squad! Toss your oats, almond flour, cocoa powder, and salt into the blender arena. Blend until finely ground and smelling like pure chocolatey goodness.
  2. Enter the Wet Posse! Add your soaked dates, almond butter, melted coconut oil, honey, and vanilla extract. Blend until smooth and creamy, like a mini chocolate fountain of dreams.
  3. Unleash the Chocolate Chip Cavalry! Fold in half of your chocolate chips (reserve the rest for temptation later). Pulse the blender a few times just to distribute those melty morsels evenly.
  4. Prepare for cookies -lightenment! Scoop that glorious mixture into a bowl (or, let’s be real, directly into your mouth) and top with the remaining chocolate chips. Refrigerate for at least 30 minutes, allowing the flavors to meld and the cookies to firm up (but who can wait that long, right?).

Tips for Double Chocolate Chip Cookies:

  • Sprinkle some sea salt on top for a sweet-and-salty explosion.
  • Add a teaspoon of espresso powder for a mocha twist.
  • Throw in some chopped nuts or dried fruit for an extra textural crunch.
  • Get fancy and pipe the cookies onto parchment paper for bite-sized cookie bites.

So ditch the oven, grab your blender, and whip up this Double Chocolate Chip Cookie Indulgence in minutes. It’s the perfect guilt-free (okay, maybe a little guilty) treat for busy days, late-night cravings, or simply celebrating the pure joy of cookie in all its glory. Now go forth and blend

Benefits of Double Chocolate Chip Cookies:

Indulgence Without the Baking Hassle:

  • Satisfies your cookie cravings without the need for an oven or baking skills.
  • Perfect for those who love the more than the cookies themselves (and who doesn’t?).
  • Ready in minutes, making it a quick and easy treat whenever the urge strikes.

Guilt-Free(ish) Goodness:

  • Made with wholesome ingredients like oats, almond flour, dates, and coconut oil.
  • Naturally sweetened with honey, avoiding processed sugars.
  • Packed with fiber, healthy fats, and protein to keep you fuller for longer.
  • Can be customized to fit various dietary preferences, including vegan and gluten-free.

Stress-Busting Bliss:

  • The act of blending and creating is therapeutic in itself.
  • The rich chocolate flavor triggers the release of feel-good endorphins.
  • Provides a sense of comfort and nostalgia, evoking childhood memories.
  • A perfect way to unwind after a long day or indulge in a moment of self-care.

Endless Customization Options:

  • Experiment with different flours, sweeteners, and mix-ins to create your unique flavor combinations.
  • Add spices like cinnamon or espresso powder for a twist.
  • Incorporate nuts, dried fruit, or even candy pieces for added texture and fun.
  • Freeze into bite-sized balls for a convenient snack or dessert.

Brings Out the Inner Child:

  • Permission to play with your food and enjoy every lick of the spoon!
  • Creates a sense of joy and lightheartedness, even on the most stressful days.
  • Perfect for sharing with loved ones and creating lasting memories.

So, spoon in hand and blender at the ready, embrace the Double Chocolate Chip Cookie . It’s not just a treat—it’s a mood-boosting, stress-busting, and delightfully customizable experience that’s good for both body and soul.

Double Chocolate Chip Cookies

Double Chocolate Chip Cookies

These decadent cookies are packed with double the chocolatey goodness, thanks to both cocoa powder in the dough and plenty of semi-sweet chocolate chips. They’re chewy, rich, and sure to satisfy any sweet tooth.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Double Chocolate Chip Cookies
Cuisine American
Calories 500 kcal


  • Mixing bowls (2)
  • Whisk
  • Electric mixer (optional)
  • Baking sheets
  • Parchment paper
  • Cookie scoop (optional)


  • 1 cup 2 sticks unsalted butter, softened
  • ½ cup granulated sugar
  • ½ cup packed light brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cups semi-sweet chocolate chips


  • Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
  • In a large bowl, cream together the softened butter and sugars until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
  • In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the chocolate chips.
  • Drop tablespoons of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
  • Bake for 10-12 minutes, or until the cookies are set around the edges and slightly soft in the centers.
  • Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.


For a chewier cookie, bake for less time. For a crispier cookie, bake for a minute or two longer.
You can also add other mix-ins to these cookies, such as chopped nuts, dried fruit, or peanut butter chips.
The dough can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
Keyword Double Chocolate Chip Cookies

Double Chocolate Chip Cookies FAQ:

What kind of blender do I need?

Any blender that can handle grinding nuts and dates will do the trick! High-powered blenders will achieve a smoother texture, but even simpler models should work just fine.

Can I use regular oats instead of rolled oats?

While regular oats might work in a pinch, rolled oats have a finer texture that blends more easily and creates a smoother .

Can I substitute the almond flour?

Absolutely! Try sunflower seed flour, oat flour, or even peanut flour for a different flavor twist. Just make sure it’s finely ground for optimal blending.

What if I don’t have Medjool dates?

Regular dates will work, but they might be slightly less sweet. Soak them for longer (about 20 minutes) to ensure they blend smoothly. You can also use raisins or dried figs for a different taste and texture.

How long does the double chocolate chip cookies keep?

Store your cookie bliss in an airtight container in the fridge for up to 3 days. But honestly, who can resist it that long?

Can I actually bake cookies with this cookies?

You bet! Flatten the cookies onto a baking sheet and bake at 350°F for 10-12 minutes for warm, gooey cookie perfection. Just remember, these cookies will be on the softer side, so don’t expect crispy edges.

Help! My cookies is too dry/wet!

No worries! If your cookies is too dry, add a tablespoon of melted coconut oil at a time until it reaches the desired consistency. If it’s too wet, add a tablespoon of almond flour or oats at a time until it thickens up.

Can I make this vegan?

Definitely! Use a vegan protein powder instead of almond flour, and swap the honey for maple syrup or agave nectar. Just make sure your chocolate chips are vegan too!