Crisp-edged, soft-centered seeded oat chocolate chunk cookies made with rolled oats, mixed seeds, and chopped dark chocolate. A bakery-style cookie with a little extra texture.

These seeded oat chocolate chunk cookies are made with rolled oats, sunflower seeds, pumpkin seeds, and flax folded into a soft, buttery dough. They bake up with crisp edges, soft centers, and plenty of texture, making them just as satisfying as a classic chocolate chip cookie despite their more hearty mix-ins.

I based this recipe on the multigrain chocolate chip cookies from Mokonuts, as published by David Lebovitz, with a few small adjustments along the way. The dough has a touch of vanilla and is eggless, using a simple chia "egg" in place of a whole egg, though either option works here.

This chocolate chunk cookie is studded with coarsely chopped dark chocolate. Chopped chocolate melts into uneven pockets and delivers deep chocolate flavor in every bite. If you've tried my brown butter chocolate chunk cookies or have ever substituted chopped chocolate for chocolate chips, you will know exactly what I mean.

These cookies also share a similar oat based appeal to my oatmeal chocolate chip butterscotch cookies thanks to the balance of grains, sweetness, and texture.

Why You'll Love These Cookies

• A seed mix that adds texture without tasting heavy.
• Eggless dough with an easy egg swap if needed.
• Coarsely chopped chocolate for richer flavor in every bite.
• Crisp edges, soft centers, and plenty of contrast.
• Dough that can be made ahead and baked when needed.

Ingredients You'll Need:

• All purpose flour, baking powder, baking soda, salt: Pantry basics used in most cookies. (Shown together in one bowl in picture)
• Unsalted butter:  Use room temperature butter for best results.
• Sugar and Dark Brown Sugar: Both provide sweetness. Granulated sugar keeps the edges crispy and brown sugar deepens the flavor and creates chewiness. You can substitute dark brown for light brown sugar also.
• Chia Seeds: The chia seeds are mixed with water creating a gel that mimics binding properties of an egg. You can also use a whole egg in place of the chia and water.
• Vanilla Extract: A flavor booster that goes well with any chocolate containing cookie. Be sure to use pure vanilla extract.
• Rolled Oats: Old-fashioned rolled oats add structure and chew, giving the cookies their hearty texture without making them dense.
• Sunflower Seeds & Pumpkin Seeds These add subtle crunch and a lightly nutty flavor that complements the butter and chocolate without overpowering them.
• Flax Seeds Flax adds texture and helps support the structure of the dough, especially alongside the chia "egg."
• Dark Chocolate Chopped chocolate melts into uneven pockets throughout the dough, creating deeper chocolate flavor than chips. If you're new to working with bars, this guide on how to chop chocolate walks through the process.

Why This Recipe Uses Chopped Chocolate

Coarsely chopped chocolate creates uneven pieces that melt into pockets throughout the dough, giving you better chocolate distribution and deeper flavor in every bite. Unlike chocolate chips, which are designed to hold their shape, chopped chocolate softens and spreads as the cookies bake. 

How to Make Oat and Seed Chocolate Chunk Cookies

Start by whisking together the flour, baking powder, baking soda, and salt in a medium bowl and set it aside.

In a large bowl, or the bowl of a stand mixer fitted with the paddle attachment, beat the butter with the granulated sugar and brown sugar until light and creamy. Scrape down the sides of the bowl as needed to ensure everything mixes evenly.

Add the prepared chia "egg" and vanilla extract and mix until fully combined. With the mixer on low speed, add the dry ingredients, followed by the oats, sunflower seeds, pumpkin seeds, and flax seeds. Mix just until the dough comes together, then fold in the chopped chocolate by hand.

Cover the dough and refrigerate it for at least four hours, or overnight, to allow the grains to hydrate and the dough to firm up. When you're ready to bake, let the dough sit at room temperature for about 20 minutes so it's soft enough to shape.

Preheat the oven and portion the dough into evenly sized rounds, spacing them well apart on lined baking sheets. (I actually use a scale to portion my dough. Each dough ball was around 48 grams.) Sprinkle lightly with flaky sea salt, if using, and bake until the cookies are lightly browned across the top and just set around the edges.

The cookies will be puffy. As soon as they come out of the oven, tap the centers gently with the bottom of a spoon to create a shallow crater. Let them cool briefly on the baking sheet before transferring to a wire rack to cool completely.

Storage and Make Ahead Tips

Once completely cooled, these cookies can be stored in an airtight container at room temperature for 2-3 days.

Unbaked dough can be refrigerated for up to 5 days. Let the dough sit at room temperature for about 20 minutes before shaping.

You can also portion out the dough balls and freeze them in an airtight container  for up to 2-3 months. Bake straight from frozen or let them sit at room temperature briefly while the oven preheats. See my post for tips on freezing any type of cookie for more recommendations on freezing.