Healthy Oatmeal Chocolate Chip Cookies

Made a double batch, with a few subs:
2 eggs (didn’t have flax) gf flour instead of coconut,sunflower butter for almond butter. Also, dark choc chips,chia & hemp seeds (I add to most cookies/muffims/pancakes for extra nutrients)
Excellent cookies, everyone loved them.
I needed to flatten the 2nd batch before baking since the first batch didn’t spread.
Thanks for another great recipe!

I made this as directed with the aquafaba and the finished cookies didn’t hold their shape very well. They also didn’t turn out with a crispy outside. They tasted pretty yummy though. I used coconut sugar and I would almost reduce the amount on a second attempt-the cookies were quite sweet!

I make these with eggs, they are amazing! I make them about twice a week. They freeze well.

I’ve tried this recipe a couple times with good results so I thought I would share my thoughts!! They took 16 minutes to bake and a double batch made about 24. I’ve made these with raisins and chocolate chips before but I think just raisins is the way to go. I like to go refined sugar-free so I used a 1/3 cup of coconut sugar in the dry (for a double batch) and added a few tbsp of maple syrup to the wet. I didn’t have aquafaba so i used 2 eggs instead (again for a double batch). They turned out great! Definitely a heartier breakfast cookie, but that’s what I was going for. :)

The family loved these so I’m making a triple batch for a work potluck tomorrow in hopes that there will be some leftovers, but I’m not too optimistic! 😃

Absolutely Dee Licious! Crazy good cookies. Made them a bit smaller (so I could have more 😋 and enjoyed every bite! Thank you, once again, MB! You never dissapoint!

Wow, nothing boring about THESE oatmeal cookies! The coconut really brings it to a new level and pairs well with chocolate.

It’s on the growing “fave” list to make again! Another fave is the chai-spiced oatmeal cookies.

I really loved these – super wholesome and nostalgic. I subbed a chicken egg for the aquafaba and subbed raisins for half of the chocolate chips.

Thank you for another delicious recipe! Just made these, using half white half whole wheat flour, subbed the flax egg, otherwise followed the recipe as written. They have a lovely, delicate coconut flavor combined with the chocolate oatey-ness….so good, with a sort of soft texture. My fam & I thoroughly enjoyed & will be making again!

WOW – these are THE. BEST. COOKIES that I have ever made!!! I did a double batch a little while ago and have stored them in the freezer since. They thaw beautifully, in just an hour or so, and they also toast beautifully (like I just literally drop them into the toaster and wait a minute or two) if you don’t want to wait for them to thaw at room temp. Another thing (that I was surprised about) is that they taste amazing fully frozen as well! Chewy and oatmeal-y and they are perfectly sweet & cozy.
Changes I made to a x2 batch:
– decreased 2/3 cup of coconut sugar to 1/4 cup (& added 1/4 cup of maple syrup to the wet mix.)
– subbed aquafaba with 2 eggs (long story short, my aquafaba wasn’t frothing and I got annoyed and gave up)

Next time I might try half my batter with raisins instead of chocolate chips, for a more “classic” oatmeal cookie. The chocolate chips were delicious however!

I followed the recipe carefully but had a very liquidy batter (I beat the aquafaba in a kitchen aid mixer which made it stiff but when I added the almond butter and coconut oil it went to liquid..maybe i should have continued to beat it until stiff?) I added almost a half cup of brown rice flour to thicken the batter but was afraid to make it to thick and dry. I’m waiting now to see the final product.

These cookies are fantastic and are a great compromise for families like mine that have members like me who want to eat clean (no wheat or dairy) but also members (my hubby and daughter) who just want a delicious cookie. They check all the boxes! Like others, I made a few modifications based upon what’s in my pantry and some family preferences. I used 1 large egg instead of the aquafaba, exchanged almond butter for peanut butter, and excluded the shredded coconut. I opted to use almond meaI (I think it gives the cookies a delicious crunch). Also, the dough seemed a little too wet to me (both times I’ve made it), so I’ve added a couple of TBS of gluten free oat flour at the end to reduce moisture. Otherwise, I followed the recipe as written. I made 13 cookies and cooked for approximately 13 minutes. So so good! Thank you MB!!!

I doubled the recipe and used 3 eggs instead of the aquafaba, as suggested by another reviewer. I didn’t put any chocolate, and used peanut butter as I didn’t have any almond butter. The texture came out great, but the cookies tasted too bland for my taste. I was really looking for a pronounced oatmeal taste. I’ve loved every single MB recipe I’ve made (and I’ve made many!), but this one was disappointing, although I didn’t follow the recipe exactly as it was. My hunt for the greatest oatmeal cookie recipe continues!

These turned out slightly crumbly, but I did substitute flax eggs for the aquafaba, so that could be the issue. These turned out yummy, but kind of left me wishing they had a little more flavor. I feel there are probably better recipes out there, but worth a try.

The exact kind of chewy yet crispy, tasty with a little je ne sais quoi i was looking for. The coconut in them give it a texture I absolutely love. However I used eggs instead of aquafaba. I did a double batch and used 3 eggs. Thanks for mentioning they burn easily at the end! I watched them cook and they needed 14 minutes in my oven but I did but burn any. Everybody that tried the cookies asked for the recipe, as with everything I have made from you!

Hi! I made these delicious cookies. I loved that they had less sugar. This recipe is awesome 👌
I added butter instead of coconut oil, brown sugar and free range egg instead of aquafaba. They turned out soft, chewy with crisp edges. Love ,love, love them…I will definitely be making these again!
XO Janice

These were absolutely amazing! I actually doubled the recipe and made a few changes based on what I had in my kitchen. Subbed peanut butter for almond, 2 eggs instead of aquafaba, mini good life chocolate chips and 1/2 roll oats + 1/2 quick oats.
Seriously, so good!!!

These are sooo good and super easy and quick to whip up! I used two eggs instead of aquafaba as I am not vegan. Excited to try more of your recipes.

Thank you!

These are AMAZING! I made some adjustments because I can’t eat coconut or oil. Which means:
1° I replaced the 1/4 cup shredded coconut with some grounded hazelnuts,
2° I replaced the 3tbsp coconut oil with some more almond butter (I doubled the quantity of almond butter),
3° just for my taste… I added more vegan dark chocolate (1/3 cup instead of 1/4), and a tsp of cocoa powder.
I made 20 little cookies, cooked them for 17min, and they are just SOOOO perfect. I will make them again very, very soon (just ate 4 of them, I need to make more!). Thanks for such great recipe!

Im obsessed! so healthy and delicious! I substituted two eggs for the aquafaba but 1 would probably have been fine. It was absolutely delicious I used guittard chocolate chips to avoid cane sugar!

I’ve made this recipe 5 times now. A win every time.

Delicious! I made subbed in olive oil instead of coconut (it was what I had on hand!), tahini instead of almond butter, and craisins instead of chocolate chips. They came out like a traditional “oatmeal raisin” cookie. Super simple and fast recipe.

I also “whip” the aquafaba in my blender. Does the job! Thanks for another amazing, simple, healthy recipe Dana!

I made these cookies a while ago but forgot to comment at the time. I wanted an almond and cherry cookie with real almond flavour, so using a GF recipe made the most sense in theory (I’m not GF/DF/Vegan etc. and have limited experience with paleo flours), but I had to comment because they were just as good as gluten included, you’d never know! I kept the batch in a Tupperware container and me and my Mum ate 2 every day till they were gone lol. I found the texture crispy, soft and chewy on day 1, and soft and chewy (with better flavour) on day 2.
My modifications:
– To the main batch, I used the metric value, and used 100% almond meal – I ground whole almonds in my spice grinder to get flour (over almond bits in the food processor lol). To the remaining cookie batter, I added 1tsp or more of almond meal so it “cleaned the sides of the bowl” like making bread dough for a visual. I wanted to know if a ‘drier dough’ made a different texture and it didn’t, which is good to know if I’m short of almond meal.
– I used the metric value of oats.
– I swapped desiccated coconut for 2/3 whole oats and 1/3 almond meal (as well as the almond meal and oats called for already).
– I swapped brown sugar for golden caster sugar (raw sugar in the US?) for “white sugar with flavour” (1:1 sub and found it sweet enough to suit my sweet tooth)
– Kept salt, baking powder, almond butter the same
– Swapped chocolate for 3/4 cup/93g chopped and roasted almonds and 1/2 cup/75g dried morello cherries, soaked in warm water after measuring for plump fruit
– Swapped aquafaba for 1 UK medium/US large chicken egg and 1 egg yolk (a reader stated that you need the egg yolk for extra binder and I worked going to take any chances!)
– Swapped coconut oil for 1/4 cup/55g melted unsalted butter (same amount of fat)
– Lastly I doubled the vanilla extract and added 1/8tsp heaped almond extract (almond extract wasn’t overpowering)