Healthy Oatmeal Chocolate Chip Cookies

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Display of healthy gluten-free vegan Oatmeal Chocolate Chip Cookies

Hey, friends! How’s it going?

Things are swimming along over here. Summer is in full bloom (my fave), we’ve been traveling a lot, and I’ve been enjoying being in the kitchen even more than usual lately for some weird but wonderful reason.

Maybe it’s because I’ve been whipping up delicious eats like these healthier oatmeal chocolate chip cookies. Let’s bake!

Glass mixing bowl with oats, almond flour, coconut sugar, dark chocolate chips, and other dry ingredients for Gluten-Free Oatmeal Chocolate Chip Cookies

The base for this simple, 10-ingredient recipe is oats, almond flour (or meal), and shredded coconut. Coconut oil adds moisture and crispness, while almond butter adds nuttiness and helps create a tender center.

Lastly, they’re sweetened with muscovado sugar (or coconut or brown sugar) and studded with vegan dark chocolate chips. Swoon.

Using a wooden spoon to stir together ingredients for Healthy Gluten-Free Oatmeal Chocolate Chip Cookies

The binder is aquafaba (method adapted from these Almond Meal Chocolate Chip Cookies!), which helps the cookies puff up and crisp on the edges. Is there anything aquafaba can’t do? I think not.

Baking sheet with freshly baked Healthy Gluten-Free Oatmeal Chocolate Chip Cookies

Just 12-15 minutes in the oven and these babies are ready to go. You can make the dough ahead of time and chill overnight or even scoop out and freeze for future late-night cookie cravings (raise your hand if this happens to you way too often).

A stack of healthy Gluten-Free Oatmeal Chocolate Chip Cookies alongside a glass of dairy-free milk

I hope you all LOVE cookies! They’re:

Tender on the inside
Crispy on the outside
Packed with oats
Studded with chocolate
Healthier than your average cookie
& SO delicious

These would make the perfect cookie to have around to snack on throughout the week. If I were you, I’d throw them (already baked) into the freezer to have a cold, crunchy cookie when your sweet tooth craving strikes. (Trust me, I’m an expert – frozen cookies are where it’s at).

If you’re into cookies, be sure to check out our 5-Ingredient Vegan Gluten Free Cookies, Almond Butter No-Bake Cookies, Coconut No-Bake Cookies, Soft & Chewy Gluten-Free Chocolate Chip Cookies, and Vegan GF Peanut Butter Cup Cookies.

If you try this recipe, let us know how it goes! Leave a comment, rate it (it’s super helpful!), and don’t forget to tag a photo #minimalistbaker on Instagram so we can see what you come up with. Cheers, friends!

Plate of Healthy Gluten-Free Vegan Oatmeal Chocolate Chip Cookies
Breaking apart a warm Gluten-Free Oatmeal Chocolate Chip Cookie

Healthy Oatmeal Chocolate Chip Cookies

Healthy, vegan, and gluten-free oatmeal chocolate chip cookies made with 10 wholesome ingredients! Tender on the inside, crunchy on the outside, SO delicious!
Author Minimalist Baker
Oats, dark chocolate, and a plate of Healthy Oatmeal Chocolate Chip Cookies
4.91 from 191 votes
Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings 12 (cookies)
Course Dessert
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 4 Days


  • 3/4 cup almond flour or almond meal*
  • 3/4 cup rolled oats
  • 1/4 cup finely shredded (desiccated) unsweetened coconut (or you could try and sub more almond meal, oats, or even GF flour blend)
  • 1/4 cup vegan dark chocolate (chips or chopped bar)
  • 3/4 tsp baking powder
  • 1/4 tsp sea salt
  • 1/3 cup packed organic brown sugar or muscovado sugar (or sub coconut sugar)
  • 1/4 cup aquafaba (the brine/liquid in a can of chickpeas)
  • 2 Tbsp almond butter* (or other nut or seed butter)
  • 3 Tbsp avocado or melted coconut oil*
  • 1/2 tsp vanilla extract (optional)


  • In a large mixing bowl, stir together almond flour, oats, coconut, vegan chocolate, baking powder, salt, and sugar.
  • In a separate bowl, beat aquafaba (using a handheld mixer or by whisking vigorously) until light and fluffy and loose peaks have formed. (Add a little cream of tartar to help them along if not whipping.)
  • To the aquafaba, add the almond butter, oil, and vanilla (optional) and beat or whisk to combine. (The mixture will deflate a little – that’s OK). Then add to dry ingredients and mix until combined. You should have a firm, semi-tacky dough (see photo). Cover and chill in the refrigerator for at least 30 minutes or overnight.
  • Preheat oven to 350 degrees F (176 C) and line a baking sheet with parchment paper.
  • Scoop chilled dough into roughly 2-Tablespoon amounts (I like this scoop) and form into small discs (see photo). Place on baking sheet with about a 1-inch gap in between each cookie to allow for spreading. There should be about 12 cookies.
  • Bake for 10-12 minutes or until the edges are slightly golden brown. Be careful not to burn (especially on the bottoms) – they bake quickly toward the end. Remove from oven and let cool for 5 minutes.
  • Store leftovers in a loosely sealed container at room temperature up to 3-4 days, or in the freezer for 1 month. We recommend storing them in the freezer once cooked to help retain their crispy exterior. These are so delicious when warm and dipped in almond milk or hot cocoa!



*If you have a nut allergy, you can try and sub the almond flour for GF flour blend, and the almond butter for peanut butter or seed butter.
*If trying to avoid oil, you can try and sub more almond butter or applesauce, but I haven’t tested it this way and can’t guarantee the results.
*Nutrition information is a rough estimate.
*Recipe adapted from my Best Almond Meal Chocolate Chip Cookies.

Nutrition (1 of 12 servings)

Serving: 1 cookies Calories: 139 Carbohydrates: 13.1 g Protein: 2.6 g Fat: 9.2 g Saturated Fat: 4.6 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 43 mg Fiber: 1.7 g Sugar: 7.7 g

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    • Support @ Minimalist Baker says

      Hi Victoria, yes, that should work! Or you could even sub 1 large or 2 small eggs for less hassle. Hope that helps!

  1. Michelle says

    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!

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed them, Michelle! Thank you for the lovely review and for sharing your modifications! xo

  2. Lulu says

    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!

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed them, Lulu! Thank you for the lovely review and for sharing your modifications! xo

  3. Teryn says

    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!

  4. Marina says

    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!

  5. SNL says

    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)

  6. Karina says

    This has been my go-to oatmeal cookie recipe and the whole family is in love with it. Perfect softness inside and crunchiness outside. I usually reduce the sugar by a little and they still turn out amazing because of the rich tastes and textures from the mix of ingredients.
    We are not vegan so I tried to sub 1 egg for the aquafaba but the final mixture (pre-baking) appeared a little drier. Is there anything I can do to add a tad more moisture? (a few Tbsps water?). Also, if subbing the aquafaba for an egg is it better to only add an egg white to better mimic the soft frothy peaks or the whole egg is fine? Finally, I make my own hummus and boil lots of chickpeas. Can I use the water from the chickpeas I boiled as aquafaba? If so, how long can I keep this liquid in the fridge before using it in my cookie recipe (in case I can’t make it the same day I boil my chickpeas)?

    Thanks so much!

    • Support @ Minimalist Baker says

      Hi Karina! So glad you enjoy this recipe! Using just the egg white would be a good idea in place of the aquafaba. And yes, you can use the liquid from your homemade chickpeas, we think it would keep for ~1 week. Hope this helps!

  7. Husna says

    I’ve been trying a lot of GF and refined sugar-free recipes recently due to my son’s allergies, and this recipe has been the best I’ve tried so far! thank you so much! I subbed 1 egg for the aquafaba and tahini for almond butter, and nearly doubled the choc chips. The cookies turned out amazing- perfect chewiness inside, perfect crispiness outside. everyone loved them and asked for the recipe, so now I have to translate this into turkish and send it to family members :) thank you very much!

  8. Yazmin says

    Really delicious and I love that it’s a healthier recipe than your typical choc chip, and in fact, tastes even better because there’s more to the recipe than just white flour and white refined sugar. Instead of 3/4 almond flour I used 1/4 all-purpose gluten-free flour, 1/4 oat flour, and 1/4 almond flour. I also un-veganed the recipe and used 1 egg and melted butter instead of the coconut oil. I thought the almond butter and coconut added a lot of depth of flavor. Following other comments suggestions I doubled the choc chips, and it was perfect! Would certainly make again. They would taste fantastic I think, if you added cinnamon, raisins and walnuts instead of the chocolate chips.

    • Support @ Minimalist Baker says

      Woohoo! We’re so glad you enjoy them, Yazmin! Thank you for the lovely review and for sharing your modifications! And we agree that those would be delicious additions. xo

  9. Jay says

    This is officially my go-to cookie recipe, and everyone I have made these for is in love with them as much as I am.
    We are a no-nut household due to allergies, so we subbed almond flour for equal parts sunflower flour (ground sunflower seeds) and swapped out the almond butter for tahini. They have us drooling and wanting more. Thank you so much for this recipe!

    • Support @ Minimalist Baker says

      Woohoo! We’re so glad you enjoy it, Jay! Thank you for the lovely review and for sharing your modifications! xo

  10. Becky says

    Can confirm:
    -You can swap the almond flour for whole wheat flour
    -You can use applesauce or extra nut butter in place of the coconut oil
    -You should double the amount of chocolate chips
    -This recipe makes an excellent oatmeal raisin cookie with cinnamon and raisins subbed for the chocolate.
    -These cookies are all-around awesome!


    I am looking for a ‘healthy’ cookie recipe, but after viewing the carbs, fat and sugar numbers i have to wonder if something else could be done to this recipe to make the numbers lower. Any suggestions?

    • Support @ Minimalist Baker says

      Hi Angela, We consider these a healthier cookie because of the more wholesome ingredients, meaning there’s more nutrients (vitamins, minerals, healthy fats) per calorie. You could sub the shredded coconut for oats or GF flour blend and they’ll be fewer calories. Hope that helps!

      • Stacey says

        I just finished baking these cookies and they are delicious! I was a little skeptical because of the aquafaba but it worked just fine. I baked them about 7 min longer to make them crunchier; also, I used 1/4 cup of sugar instead of 1/3. We are going to eat them all before dinner is served!

        • Support @ Minimalist Baker says

          Thanks so much for the lovely review, Stacey. We are so glad you’re enjoying them! Next time, would you mind leaving a star rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  12. Janice says

    Just found my new fav oatmeal cookie recipe! Replaced coconut flakes with more rolled oats, made 10 large cookies with 14min bake time. It was awesome! Shall make this again soon for sure.

  13. Vesna says

    Another amazing recipe. I’ll try to set chickpea water aside more often now! The texture of these cookies is perfect. Such a great combination of flavours and ingredients and so easy to make!

  14. Kelly says

    Wow these cookies! My husband and I ate most of the batch after they came out of the oven. The texture is just perfect – slightly crispy on the outside and soft on the inside. Not too sweet which I prefer because I don’t have a huge sweet tooth. I used 1 egg instead of aquafaba because I eat them. Also to any breastfeeding mamas out there – these are a great lactation cookies! I pump once a day after my baby goes to bed and I had an almost 3 ounce increase from my normal milk output. Thanks again Dana for another amazing recipe!

    • Support @ Minimalist Baker says

      Yay! We’re so glad you both enjoy them and they’ve been helpful too. Thank you for your lovely review, Kelly! xoxo

  15. Elsa says

    LOVE, LOVE, LOVE!! These turned out so yummy! Great just out of the oven, and even better out of the fridge. Already making another batch!
    I followed some changed from another comment – replaced oil with extra nut butter, and a flax egg instead of aquafaba.
    Thanks for this recipe!

    • Support @ Minimalist Baker says

      Woohoo! Thanks for the lovely review and for sharing your modifications, Elsa! xo

  16. Samantha says

    I’ve played around with this recipe a lot and have never had a batch turn out poorly! SO yummy! My favorite version so far is this:

    -Omit oil, and use 1 extra T almond butter and 2 T apple sauce
    -Grind the oats just a smidge, but not into a flour
    -Instead of aquafaba, I often use 1.5 T flax with 5 T water since I always have flax on hand but not aquafaba. Sometimes I have to add another tablespoon or 2 of water when combining the dough all together, but not always.
    -As suggested, coconut sugar instead of brown or muscovado sugar

    I’m 38 weeks pregnant and made 3 batches to freeze in anticipation for baby’s arrival, but we finished all of them off in like a week so I’ll have to make a few more batches! This is definitely our favorite cookie recipe we’ve found.

    • Support @ Minimalist Baker says

      Amazing! Thank you so much for sharing, Samantha! Wishing you all the best!! xoxo

  17. Erin says

    I love this recipe. I’ve made it over 10 times! But everytime I make it, I find it is always quite crumbly and I struggle putting the cookies together. Any suggestions?

    • Support @ Minimalist Baker says

      Hi Erin, we’d suggest using a bit less flour to see if that helps! Otherwise, a bit more coconut oil or almond butter should help.

  18. Samantha L says

    Ok I’ve never done this before and not even sure it’s allowed but this is my second raving review…these cookies are impossible to screw up! I took a gamble and used 1/2 cup oat flour + 1/2 cup spelt flour (omitted coconut) because it was all I had…and they STILL turned out amazing. I just cooked them for a few minutes longer. I’ve previously made this recipe with almond flour, and then again with all purpose GF flour, and both times turned out so good as well. I’m so impressed with the versatility of this recipe! Love it so much!!!

  19. Jen C. says

    So good! I make these all the time lately. I leave out any added sweetner except for mini chocolate chips and they still taste great. I also press them into a baking dish and make them into bars because it is faster and we eat them for breakfast. I sometimes substitute psyllium or flax eggs and a little water if I don’t have aquafaba and they still turn out great.

  20. Jenn says

    Love these cookies. Definitely a crowd favorite. Question, does it matter if it’s quick or old fashioned rolled oats?

    • Support @ Minimalist Baker says

      Hi Jenn, we’re so glad you enjoy them! We’ve only made this with old fashioned rolled oats and would recommend them for best texture.

  21. Samantha L says

    This is hands down the BEST vegan + GF cookie recipe. I’ve made it twice now, the first time with almond flour and the second time with GF 1 to 1 baking flour. Turned out amazing and I feel like almost identical both times. Note that the second time when I used the GF flour I did find that I had to increase the amounts on the wet ingredients a little bit. I did about 1T more of each. I had to add on 5 mins of cooking time both times but I’m convinced it’s my oven bc this tends to happen when I’m baking. Love it! TY!

  22. Tiena says

    I have never commented on a recipe before, but these were soooo good I felt I must. I am in love! They were moist and chewy on the inside, yet slightly crispy on the outside, with just the right amount of sweetness. Modifications: I used an egg instead of the aquafaba, unsweetened regular shredded coconut since I did not have desiccated, added a heaping 1/2 tsp of cinnamon, as well as an extra 1/4 cup of bittersweet chocolate chips. So glad I found this recipe! Thank you Minimalist Baker! You have found your way into my heart :)

  23. Tracey says

    I’ve made these and the other Almond Flour cookie a few times…very tasty. My husband loves them. he said they are like Brownie cookies.
    I have tried egg white instead of Aquafaba as well, and on the last round added 2.5 tblsp cacao and used cacao butter instead of coconut oil, and coconut sugar…delicious….Have you ever tried using date sugar, am curious if that would work as well?

    • Support @ Minimalist Baker says

      Love your creative modifications, Tracey! We haven’t tried this with date sugar, but we’d say it’s worth a try. Let us know how it goes!

  24. Eileen Friedenreich says

    I made this cookie using 1 large egg since I eat eggs and it was easier. I can’t eat coconut or avocado oil so I melted Irish Kerry gold butter instead. I added 1/4 cup oats & almond meal instead of the coconut. I added a bit more chocolate chips plus some cacoa chips to the recipe and we were in heaven. Thank you

  25. Karen says

    What a great cookie and a great recipe for a jumping off point. Easy to modify and add other ingredients. Thank you for another outstanding recipe.

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Karen. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  26. Mary Ann says

    Dumb question– the aquafaba, im doubling the recipe so i started with 1C of the liquid, I’ve whipped it and now it looks more like 4C. DO I use 1 C of the “fluff” or all of the fluff? lol

    • Support @ Minimalist Baker says

      The measurement should be the amount of chickpea brine before whipping. Use all of it if quadrupling the batch (48 cookies). But just half of it if doubling (24 cookies).

  27. Claudia says

    These cookies are delicious! I omitted the 3 tbsps of oil and added 1 tbsp of peanut butter and two of applesauce instead, and they were just perfect!
    Thank you!

  28. Aimee says

    Holy moly! Been wanting to try something With aquafaba in it. These blew me away!!! So delicious! Might add some nuts next time as well.

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Aimee. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  29. Lynn says

    My new favorite recipe! Not too sweet (I used coconut sugar) and not too dense… Just perfect. I used the aquafaba leftover from cooking chickpeas in the instant pot and it turned out perfect. I doubled the recipe with no problems as well. Thank you so much for these amazing recipes!

  30. Alex says

    Big fan here, like everyone else. I loved it! Not as healthy as the other oat based recipes, but delicious! I substituted the brown sugar for a sweetener (Swerve) – side note, any news on an updated cookbook?? Been on the lookout for it!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing, Alex! No news on a cookbook, sorry! Just lots of upcoming recipes on the blog. Thanks for the kind review.

  31. Chelsea says

    These are delicious!! I have never baked with aquafaba before and it went wonderfully smoothly. I used all purpose flour and peanut butter due to an almond allergy and they turned out great! Love your recipes!

  32. Amanda says

    I made these with regular flour and doubled the chocolate chips to 1/2 cup and they worked out great :) They’re so chewy and delicious, I love coconut and oatmeal. These taste kind of like cookie dough because they are so soft in the middle!

      • KiKi says

        Hi ! Huge fan of you and your recipies! :) wondering if I could use an egg instead of aquafaba? If so, how many eggs ? Thank you so much for your time !

        • Support @ Minimalist Baker says

          Hi Kiki, so kind! We haven’t tried that, but it looks like another reader did so with success. We’d suggest 1 large egg and slightly more oil. Let us know how it goes!

  33. Betsy says

    It’s so weird – I just made these and now they’re already gone ;) They were pretty soft upon coming out of the oven but firmed up perfectly while cooling. I just made a second batch w/ flax egg since I was out of aquafaba with equally great results. Added walnuts and used tahini instead of almond butter bc tahini in cookies is my favorite.

  34. Stacie says

    I’m not sure where I went wrong. The dough did not come out firm and tacky. Instead, it was quite dry and crumbly. I added more aquafaba, almond butter, and coconut oil and left in the fridge for an hour. In order to get anything resembling a cooking, I had to scoop the crumbs with my hands and press it together, making a firm fist to try and hold it all together. I baked for 15 minutes at 350 and they did not spread or get brown at all. They fell apart as soon as I lifted them off the cookie sheet. They will work ok as crumble on top of ice cream, but these are not very cookie-like for me. :(

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      This is so strange. Did you modify anything? It anything this dough should be on the wet / tacky side….

  35. Stacie says

    How do you achieve a firm, semi-tacky dough? I followed your instructions to a ‘t’ but only got a dry, crumbly dough.

  36. Ro says

    So I LOVE all your oat-based cookie recipes and I make them all the time. I adapted this recipe for a Christmas special — I added 1/4 cup cocoa powder, used 2 eggs and an extra tbsp of avocado oil instead of nut butter and used broken peppermint bark instead of chocolate chips — results were AMAZING. I baked it closer to 20 min and then cooled on a rack and the texture is divine.

    I’m planning on baking around 100 cookies (the original chocolate chip, my peppermint bark version and the pumpkin butter/spice version) I was wondering if anyone has tried making the dough ahead of time and refrigerating for a few days before baking and it was ok?

    • Support @ Minimalist Baker says

      Woah- sounds amazing! Thanks for sharing, Ro. We haven’t tried that and can’t guarantee it wouldn’t impact the texture. Let us know if you try it!

  37. Mary Hyatt says

    This is the bestest of the best. A perfect oatmeal cookie that I can eat and enjoy. The only substitution – raisins instead of chocolate chips. I like chocolate but chocolate doesn’t like me as much.

  38. Buffy says

    Hey Dana would it be just as tasty with dried blueberries as chocolate?? Well of course if you weren’t a fan of chocolate!!

  39. Patty Eilers says

    I have made these in the past per the directions but this time I needed a major chocolate fix so I upped the aquafaba to 1/3 cup and added 1/3 cup of cocoa powder (probably could have done with 1/4 cup) and wow–a cross between an oatmeal cookie and a brownie because they are crispy on the outside, moist on the inside, and VERY chocolatey.

  40. Brigitte says

    I am just done baking them , I added some cinnamon and walnuts I should have added more cinnamon this is the only spice missing for me . These cookies are out of this world ! The best texture crispy on the outside and perfect on the inside . Perfect sweetness the best I think they will be my got to cookies , cranberries with orange zest and nuts ..they also could be whites chocolate with cranberries ..yum !

  41. Odette says

    Packed with goodness and comfort, so good. I should have made more… family almost finished it all in one go! I subbed the aquafaba with 1/4 cup of egg white, which I whipped until soft peaks formed. Came out perfect!

  42. sandra forte says

    Yummo! Crisp on the outside and soft on the inside….perfection. I only have one regret and that is that I didn’t make double the batch.
    Thank you

  43. Holly says

    These cookies were delicious! Definitely my new go to recipe.

    I made a few substitutions because I didn’t have all the ingredients on hand –
    – chia egg (1 tbsp chia seeds and 3tbsp water) instead of aquafaba
    – wheat flour instead of almond flour
    – olive oil instead of avocado/coconut oil

    I also added 5 tbsp of soya milk because my mixture turned out a little dry, and I didn’t refrigerate for 30 mins because I couldn’t wait that long :)

    They turned out so good, crispy on the outside and softer in the middle. Next time I think I will add a little more chocolate chips and some walnuts

    Thank you for the recipe!

  44. Om_Chanti says

    I made these as a treat coming off of a 5-day raw vegan detox. They’re delicious! My 6YO daughter enjoyed making and eating them, too. We used coconut sugar, coconut oil, and did add the optional vanilla. I’m craving another batch already. I will double the quantity next time.

    • Aga says

      These turned out amazing! I’ve tried a few oatmeal cookie recipes and none of them really worked out for me. This one was perfect in every way. Crispy on the outside and soft on the inside. The sweetness is the perfect amount. This was my first time using aquafaba and definitely not last. I followed the recipe exactly as instructed and they were absolutely perfect!

  45. Patricia Villella says

    First time I have used aquafaba and amazed how it fluffs up just like an egg when beaten. Followed recipe exactly, but found had to keep in the oven a bit longer (may have to do something with my oven). Thanks for another fantastic recipe.

  46. Prachi says

    Made these cookies today!! they are delicious. Hard to stop at one. Not very sweet..just enough. I added 1/3tsp Nutmeg and 1tsp Cinnamon to them and my whole house smelled delicious when I baked them.

  47. Emmaline says

    These cookies are so delicious! I didn’t have any almond flour so I used oat flour instead. However, it seemed like the cookies were extremely crumbly. This might be because of oat flour that I used. Either way, they were still delicious!!

  48. LINDA says


  49. Rebecca Hartley says

    My husband and i have made these for two nights in a row and LOVE them!! I was out of coconut oil, so I used vegan butter and they still turned out great. We are impatient, so I didn’t let them chill in the fridge but they still turned out great too! Love love love them!!

    • Support @ Minimalist Baker says

      Hmm, is it possible one of your ingredients wasn’t fresh? Or did you use baking soda instead of baking powder?

  50. Leah says

    WOW! This recipe is a winner! I was searching for a gluten-free & vegan recipe for an oatmeal cookie to satisfy a two-week long craving and hoping to find something worth the effort. My first time hearing about (and using) aquafaba – I am impressed. I followed the recipe exactly and could not be happier with the result. Now, every time I make hummus I will bake these cookies :-)

    Thank you for the fantastic recipe and for satisfying my cookie craving!

  51. leyander Ellery says

    These are officially my new go to choc chip cookie! absolutely love the texture. I made them as the recipe suggested and added some hemp seeds. so good!

  52. Ulwi says

    I made these today and they were great, warm and gooey out of the oven!

    Changes to the recipe:
    I added a bit of oat flour to thicken the batter
    I used 70% dark chocolate (not vegan)
    I forgot the baking powder!
    I didn’t have vanilla extract
    Used 2 medium eggs instead of the aquafaba
    Used grapeseed oil instead of coconut
    Used toasted shredded coconut
    Added cinnamon

    I love how this recipe used less almond meal than your “Best Almond Meal Chocolate Chip Cookies” (which we loved by the way!) because almond meal is expensive.
    The shredded coconut gave this an earthy and crunchy taste.
    The outside wasn’t very crispy because I put this on the bottom rack of the oven for a bit and also my oven thermometer is broken so we never know the absolute temperature.

  53. Michelle says

    Amazing cookies!!! I just substitute de Aquafaba for 1 large egg and they were devine! Thanks for the recipe! My kids loved them so much

  54. Emily Cho says

    I made these today and love them! I had two right before dinner because I couldn’t help it. I subbed one egg plus an egg yolk for the aquafaba mostly because I’m lazy and didn’t want to whip the aquafaba. I started with just one egg upon someone else’s comment but found it needed more binding. I did some research and saw that an egg yolk alone is equivalent to a tablespoon of aquafaba, and an egg is equivalent to three. This totals the 1/4 cup called for of aquafaba. I also subbed more oats for the shredded coconut. The cookies turned out beautifully. Thanks so much for all of these recipes.

  55. jo Ann says

    Delicious! Super happy with this gluten-free option to satisfy my cookie demand! I subbed out the chocolate chips on one batch with currants and another with sweetened cranberries. Also used aquafaba from instant pot chick peas. Simply cooked down the aquafaba to half to concentrate the liquid. Worked great! Thanks for teaching me the awesomeness of aquafaba (love your waffle recipe too!) and this recipe. YUM!

  56. Holly says

    Super tasty! I subbed 1/2 cup of AP flour for the almond flour and added extra oats in place of coconut (also added extra chocolate chips because that’s how I roll :] ). Was craving chocolate chip cookies hard and these hit the spot. My husband and I even ate half of the batch in one sitting! Thank you Dana!

    • Support @ Minimalist Baker says

      We’re so glad you both enjoyed them, Holly! Thanks so much for the lovely review!

  57. Jana says

    Yum! These totally took care of my chocolate chip cookie craving. Instead of the aquafaba, I used used 1 T of chia in about 1/2 cup of water, let it sit for a bit. I also substituted hemp seed for the coconut. And, I didn’t chill them – didn’t have the patience for that.
    Thankfully I made a double batch because my kids and husband are devouring them! (And my husband was doubtful since there wasn’t butter in there – but he loved them too!)

  58. Menna says

    I made these last night and they were terrific! I was wondering what’s the best way to heat them up after stored in the freezer? Is it best to let them defrost a night before and heat in microwave or oven? Thanks very much for sharing this recipe with us, it will be on rotation in our home!

    • Support @ Minimalist Baker says

      Hi Menna, for ultimate freshness, you could freeze unbaked cookies and cook them in the oven when ready to eat. But for cookies that have already been baked, yes, defrosting the night before and then reheating would be best. Hope that helps!

  59. Sarah C says

    I am a long-time subscriber to Minimalist Baker and I generally find the recipes to be spot on. I love the blog! I made a double batch and subbed peanut butter for almond butter. I also rested the dough in the refrigerator overnight. The texture of the dough was so dry and crumbly that I could barely form cookies, and some crumbled apart in the oven. The cookies taste amazing but are *very* crumbly. Maybe next time I will try adding extra aquafaba or almond milk to achieve better binding and a more workable dough?

    • Support @ Minimalist Baker says

      Hi Sarah, hmm, sorry to hear that happened! Is it possible that you measured the aquafaba after whipping instead of before? We’d say try adding more to see if that helps.

      • Sarah C says

        Ah okay, I think we did mess up the aquabfaba measurement. After deciding to double the batch, we added more after whipping, so probably wasn’t quite enough. Thank you so much for the tip and all the amazing recipes!

    • Claire says

      They look delicious, and I can’t wait to try making them! Is there anything I can’t use to substitute for aquafaba, as I do t have any on hand! Thanks!!!

  60. Olivia says

    Made these today, but with normal butter and white flour and they taste amazing 👌🏼👌🏼👌🏼 10/10

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Olivia. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  61. Lindsey says

    I make these cookies all the time! I can’t bring myself to waste chickpea brine anymore so this always is my go to recipe. I try to switch out the chocolate chips for other ingredients every time so I don’t get sick of the cookie (not that it’s possible lol). Thank you for sharing such great vegan recipes!!

  62. Maria says

    I love this recipe SO MUCH. I make triple batches. My children who are usually quite undecided about my vegan gluten-free desserts gave these cookies glowing reports. We love these cookies. I find myself emptying my tins of chickpeas so I have enough aquafaba, when I have no idea what to do with the actual chickpeas! Minimalist Baker you have MADE my lockdown, I’ve loved all of your recipes that I’ve tried. Thank you so much!

      • Sierra says

        I love minimalist baker! My husband found these recipe for health conscious cookies for our toddler. Sounded interesting and I wasn’t sure if they’d taste good because it didn’t have egg or butter. I was Wrong! These are incredible! I made these two days ago and am making a double batch today so I can share with friends . First time I followed the recipe to a tee and today I’m using 2 eggs for my double batch. New favorite cookie recipe 👏👏👏

  63. Heather says

    These are delicious and I will be making them on the regular. I added pecans, 1/2 tsp. of cinnamon, and added 1/2 c. of coconut sugar instead of 1/3 c. brown sugar. I also used vanilla-flavored almond butter.

  64. Veronique Boyer says

    hi everyone,

    I knew I wanted to make Oatmeal cookies this week on a rainy Spring day. Lighten up the mood at home. This is exactly the kind of recipe that I was looking for to make. I love the almond meal idea, and we had just enough in the cupboard (haha trying to remember how to spell ‘cuppart’ with my mom in the kitchen c.u.p.b.o.a.r.d; she got it before auto-correct!) so it saved me a trip to the supermarket! All my fav ingredients + a pinch of cinnamon. They are in the oven now, and I know they will taste as wonderful as everyone describes… OMG I made a mess. g2go!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Veronique. We are so glad you enjoyed this recipe! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  65. Nicole says

    Very good! My husband is not a big sweets fan, but he gave me a fist pump mid bite, and then asked for another. Win :)
    I did 1/4c almond flour instead of coconut, and one egg instead of aquafaba. I froze the dough (unintentionally) for over 24hrs prior to making our first cookies. I baked 4 of the 13 the batch made, then tossed the rest of the formed dough back in the freezer for later.
    Thanks Dana!

  66. Camilla Buenting says

    This recipe was a winner here over at my house, tough competition for the peanut butter pudding.
    I’ve substituted almond flour for cake wheat flour (for budget reasons) and it works perfectly.
    My suggestion only suggestion is to double the amount of everything, these cookies were eaten way too quickly!

    Dana, I can’t thank you enough for your recipes. You’ve helped me feel comfortable in the kitchen and now I’m even adventuring into using aquafaba and other non-conventional ingredients. Thank you thank you thank you.

    • Support @ Minimalist Baker says

      Aw, thanks so much for your kind words and lovely review, Camilla! We’re so glad you are enjoying our recipes! xo

  67. Noreen says

    Just pulled these bad boys out of the oven! They look delish and smell amazing! I used an egg instead of the aquafaba and added a handful of walnuts. My 9 year old son tried one and loved it! YaY! Its Ramadan so I am fasting, but Can’t wait to enjoy these for dessert later tonight ! Thank you 🥰

    • Support @ Minimalist Baker says

      We’re so glad he enjoyed it, Noreen! Thanks so much for the lovely review! Enjoy!

  68. Noreen says

    Just pulled these bad boys out of the oven! Look and smell delish! I did use and egg instead of the aquafaba. I also added a handful of walnuts. My 9 year old tried one and loved it! YAY! It’s Ramadan so I am fasting, but can’t wait to dig in once I break fast! Thank you 🥰

  69. JK says

    Made this with my ten year old son, who was only allowed a ‘mostly healthy’ snack that he helped me make. The whole family devoured it immediately after it cooled down. A few notable substitutions, as I didn’t have the original ingredients on hand, but they worked very well. Instead of aquafaba, we used Bob’s Red Mill egg replacer with seltzer water (read somewhere that it was a great egg replacer, so decided to throw it in there). We also substituted the cane sugar with maple sugar, which is just maple syrup that crystallizes at a certain temperature. Used tahini instead of nut butter and a gluten flour blend instead of coconut. The only thing that seemed different than a non-gluten free cookie is that it seemed more fragile, more crumbly, with a tendency to break where it wasn’t a solid disc. Doesn’t really matter when you gobble them up right away! ;)

    Thank you for the excellent recipe; it has been pinned in my “top recipes” folder for future, frequent reference!

  70. Freda Zook says

    I made these today. I used a whipped egg instead of the aquafaba and I chopped up some walnuts to add also. I did not chill the dough.
    I baked them for 13 minutes at 350. They were delicious!! I ended up with 17 cookies. They did not spread but stayed fairly high . Thanks for a great recipe!!

  71. Jordan says

    This was such a great, easy recipe. I subbed 1 egg for aquafaba, used tahini as my nut butter and increased my 3/4 cup of oats to 1 cup since I didn’t have coconut on hand. I also ground up oat flour to sub for almond meal, since I did not have that either. I then added raisins and chocolate chips.
    Even with all the subs, the base of the recipe was delicious. This one’s a keeper!

      • Erica says

        I don’t know why but I followed the recipe to a T but it came out super dry. I used almond meal (oven dried almond pulp that was blended down), egg instead of aquafaba and coconut sugar instead of brown sugar and an extra tbsp of coconut oil in the batter. The cookies did not spread at all and have the texture of dehydrated dog biscuits! :( I’m thinking of giving up altogether on trying to find a use for my almond pulp after making mylk. Nothing has worked out.

        • Support @ Minimalist Baker says

          Hi Erica, we find that when subbing almond meal made from almond pulp, it doesn’t sub well 1:1 due to the lower fat content. You typically need to add more oil to compensate.

  72. Chris says

    I followed the instructions and ingredients exactly. Not sure what my batch needed, maybe more flour because it was too wet. The cookies spread out and made it hard to separate them, it became one big cookie blob. That being said they tasted great, just didn’t look good, I did overcook them a few minutes too. I’ll try the recipe again. Thank you.

    • Support @ Minimalist Baker says

      Hi Chris, let us know how it goes next time! It sounds like they may have needed more flour.

  73. Michelle says

    I wanted an oatmeal raisin cookie but had to check your website first to see if there was a healthier version. This was exactly what I was looking for! Something similar to an oatmeal raisin cookie but crunchier and with chocolate and healthier! I used an egg instead of aquafaba, added walnuts and m and ms for fun but this is crunchy but soft at the same time. The coconut flakes are a great idea! I also couldn’t wait 30 mins to chill so I baked it immediately and it still turned out great for me! Can’t wait to make these again!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Michelle. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  74. Meghan Mead says

    Will definitely double the batch next time, these turned out great. Based on what I had I subbed butter for oil, tahini for nut butter, 1 egg for aquafaba, and did extra oats in the place of coconut. I’m sure it would be great with different toppings too like other comments have suggested. Adding this to my go-to list. Thank you!

  75. Jason M says

    Just made these fabulous cookies and noshing on a warm one as I sit here. This is an excellent and healthy recipe with great ratios, and we’ll use it for a base from here on out. The changes we made (by preference or necessity) were:
    – one large egg instead of the aquafaba, mixed with the wet stuff;
    – dried cranberries instead of chocolate;
    – didn’t have nut butter so added one extra tbsp of coconut oil;
    – did the second batch only at 350 as the 375 darkened ours a little too much.
    Just downed three in like two minutes. SO GOOD! Thanks for the inspiration!

  76. Leslee Garfield says

    I just made these and they are SO good and feel quilt free. I followed the recipe exactly except I used half coconut and half flax seed as I only had a small amount of coconut left in the bag. I used two small/ medium sized eggs instead of the aquafaba, and olive oil instead of the coconut oil as I did not have coconut or avocado. I opted for chunky peanut butter as that is what I had on hand. These are just so delicious I only wish it made way more batter so maybe next time I’ll double the recipe. I even let my two year old eat these as a “treat” and don’t feel guilty about it. Thanks!

  77. Carolyn says

    Had a craving for oatmeal chocolate chip cookies and decided to try this recipe for the first time. I’m so glad I did!! These taste amazing. I used less sugar and sunflower seed butter and they turned out great. Highly recommend :)

  78. Alicia says

    Hi! For the aquafaba, is it 1/4 c of the liquid/brine before or after its been whipped? Whipping 1/4 c made a LOT of foam, but only 1/4 c of foam didn’t seem like nearly enough, so I couldn’t quite figure it out. Thanks for your help!

  79. Lexi says

    These cookies are AMAZING. I can’t believe they are healthier than your average cookie, you’d never know. Definitely gonna be my new go to cookie recipe!!

        • Support @ Minimalist Baker says

          Hi Melissa, we haven’t tried that, but it might work! But maybe compensate for the lower fat content with additional almond butter or oil? Let us know if you try it!

  80. Katelyn McDonald says

    Delicious!! Just made my second double batch. I stored the first batch in the freezer after they were cooled, and I actually prefer them straight from the freezer over straight from the oven. Thank you for always including ingredient weights– it makes these so easy to throw together.

    • Support @ Minimalist Baker says

      We’re so glad you find the weights helpful and that you enjoy this recipe, Katelyn! Thanks for sharing!

  81. Anne says

    These are so good. I’ve made them a few times with chocolate chips (and they’re great), but today I did an oatmeal raisin version – swapping raisins for the chocolate chips and adding chopped walnuts + a dash of cinnamon – and they’re my new fave.

  82. Erin says

    Mmmmmm!! Omg. So easy and so good. What I did differently : 1.5 large eggs for the chickpea water, 1/4 cup more oats for the coconut, 1/2 the amount of sugar, crunchy peanut butter for the almond butter, more chocolate chips, and added raisins! I just ate half the pan! Going back for more?

  83. Annette says

    Made these today and the kids devoured them!! Used an egg over the Aquafaba because I was out of chickpeas and used organic cane sugar because that’s what I had. My batter was a tad dry(maybe because of the egg substitution) so I added a splash of almond milk before fridging the batter. My daughter said they reminded her of an almond joy. So yummy! Will definitely make again! Thanks for another great recipe!!!?

  84. Parv says

    By far the best chocolate chip cookies I’ve ever had! I used egg and I also used half of the sugar. Delicious! Thank you minimalist baker!

  85. Molly says

    Delicious chewy cookie! I used a flax egg and added pecans and craisins. Easy to make and very satisfying. The perfect oatmeal cookie. I loved the crunchy edges. Great idea to bake the last couple minutes at a higher temp!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Regina. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  86. Kelsey says

    I just made these because I had a cookie craving but wanted a healthy-ish cookie. My boyfriend said they tasted like “hot granola bars;” they are delicious but I think they could use a touch more sweetness. I used 1/3 cup coconut sugar; in hindsight, I think brown sugar would have done the trick.
    Other varients include two eggs for aquafaba, coconut oil, crunchy peanut butter, added chopped almonds, and I did include vanilla extract.
    I love a good recipe that I can tweak; thank you Minimalist Baker for having reliable recipes!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Kelsey. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  87. Lori says

    Just made these cookies tonight. I used an egg instead of the aquafaba. I also used raisins instead of the chocolate chips and added in 1 tsp of cinnamon. They came out great! I am looking forward to trying more of your recipes as we continue to hunker down for the near future!

    I would like to try using aquafaba in a future recipe. What is the best way to save it when I next open a can of chickpeas? Can the liquid be frozen?

    • Support @ Minimalist Baker says

      So glad to hear it, Lori! It should keep ~1 week in the fridge, otherwise, freeze the liquid for longer-term storage.

  88. Constance @croostifoodi says

    Awesome taste and texture! I just added pecans for an extra crunch. Not difficult to make and I was happy to try using aquafaba for the first time. Coconut taste is quite strong although my bf who is not a coconut fan likes it.

  89. Cassondra says

    I’m so glad I found this recipe! I’ve been craving oatmeal cookies & this recipe is exactly what I was looking for. I did make a few minor tweaks that I wanted to share. Some of the other reviewers said they were pretty sweet, so I reduced the sugar to 1/4 cup, used an egg in place of the aquafaba, & used butter in place of the oil. I will definitely be making these cookies again & again. Thank you!

  90. Martie says

    What can I replace the Aquafaba with

    and I don’t understand how subbing almond butter with peanut butter helps if you have a bit allergy?

    Looking forward to trying this!

    • Support @ Minimalist Baker says

      Hi Martie, some people are allergic to one and not the other. You may be able to sub flax eggs or chicken eggs (if not vegan) for the aquafaba, but we haven’t tried it and can’t guarantee results. We would recommend checking the comment section to see what others have tried.

  91. Sherry says

    Question about Aquafaba, I make my chickpea at home I dont buy the canned ones, can I still use the water remaining after I boil/ cook the chickpeas if i dont add salt and onion? or can i use it even if i added those ?

    • Support @ Minimalist Baker says

      Hi Sherry, we haven’t tried it from homemade, but based on our research you essentially save the cooking liquid from your chickpeas and then cook the liquid down on low heat and reduce until it’s slightly thickened! Let us know if you try it!

  92. Rosie says

    OMG fabulous. These still feel so indulgent and they’re the perfect amount of sweet. I subbed one whole egg for the aquafava, as I didn’t have any on hand, and added some extra chocolate chips because, well, why not? These were absolutely perfect.

  93. Taylor says

    This is a hit with my mom and I! I made a few modifications due to lack of ingredients. Instead of almond flour i used gluten free all purpose flour (same amount), two flax eggs (2 tbsp flaxseed meal, 6 tbsp water) instead of aquafaba, and 3 tbsp of almond butter. This worked like a charm! I have also used the NutZo butter instead of almond butter, and the seeds in NutZo add some extra flavor to the cookies. Thank you for this wonderful, low-sugar recipe!

  94. Jonathan says

    I was just looking for a healthy recipe and stumbled into this. Super Delicious. I enjoyed it and my friends at work really enjoyed the flavor without a sugar rush, so often found in other cookies. I also liked the aquafaba-never used it before. While I eat chickpeas sometimes, I am wondering if you can just get the aquafaba without the chickpeas, for example if I were to triple the recipe? Also wondering what happens if you don’t whip the aquafaba first?

    • Support @ Minimalist Baker says

      Hi Jonathan, we aren’t sure of a way to get aquafaba on its own. Whipping the aquafaba helps make the cookies more fluffy!

  95. Ronda says

    These are so good. I’ve made them twice. I addEd pecans both times. My scoop made 9 instead of 12. I wish I’d remembered how long I cooked the first time, I may have gone a tad to long with this batch. Not burnt though and still amazing! Could you tell me what they look like when cooked perfectly ? I don’t remember if they still should look slightly moist in the center or totally firmed up!

    • Support @ Minimalist Baker says

      Hi Ronda, we’re so glad you enjoy them! They should be lightly golden browned on the bottom. Hope that helps!

  96. Mandy Carroll says

    This is a terrific recipe! They are so yummy that half the batch that I made several hours ago are already gone lol!
    I added flax&chia meal and hemp heats for a nutritional boost! Also, I didn’t end up chilling them at all and I think they came out great next batch (prob tomorrow!) I’ll chill and see if there is a difference… thanks Dana!!

  97. Maureen B says

    PERFECT. I’m not gluten free, nor strictly vegan but I made this recipe as written and these cookies were hands down some of the best I’ve ever had. Easy recipe to follow! The first time I made them, my partner and I ate them all in one sitting (oops!) so made more the next day! Both times they came out lovely! Sweet, a little salty, gooey, chewy, and… somehow healthy!? Amazing.

    I don’t have a hand mixer, at the moment, so I was worried that not being able to get the aquafaba as fluffy would affect the outcome but it totally didn’t. I did use a touch of cream of tartar though, just in case.

    I think next time I’ll try and make these with your DIY Peanut Butter Chips as well as chocolate chips! Might have to reduce or take out the almond butter – but I’ll experiment!

    Thank you for this recipe!

  98. Jennifer I-M says

    I doubled this recipe from the start, cause why not? I have never used aquafaba before, it worked so well. I used my kitchenaide with the whisk attachment, and let the aquafaba whisk up while I preparedt the dry and other wet ingedients. I followed the recipe exact minus vanilla since I was out of stock. The cookies are Delicious. Light and crispy outside soft and chewy center . This recipe was relatively easy and for sure one I will repeat!!

  99. June Love says

    These were delicious! I subbed applesauce for the oil and added some cinnamon and about a half teaspoon of almond extract. I did need to bake them for a bit longer than the recipe indicated, but that may be my oven because I often experience that with baked goods. I brought them to work and my non-vegan colleagues all loved them, even asking for the recipe. Thank you, Dana, for helping me continue to prove that oil-free vegan can be delicious!

  100. Shan says

    I sort of combined this with the banana cookie recipe. I added 1 mashed banana to the oats, mixed that with the wets to moisten them, used 1 egg instead of aquafaba and let that sit for about 10 min while i measured out the dries. I added 1/4 c GF flour to the dry mix to make it thicker to adjust for the extra wets. Viola! Delicious and nutritious cookies!

  101. MaryAnne says

    Question – do you take them out of the oven at 10 minutes and wait till the oven heats up to 375* or do you just up the temp and leave them for another 2-4 minutes as it heats to the higher temp? Thnxs

  102. Kimberly Hewitt says

    Made these today, and added a few chopped pecans. They were delicious! Even my picky husband loved them. Thank you for a great recipe! Will definitely make these again ?

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Kimberly. We are so glad you both enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  103. Nicole says

    I make these cookies all the time – they are super easy and delicious. I use coconut sugar and add a teaspoon of maple syrup and a dash of cinnamon (instead of vanilla extract, just because I haven’t gotten around to buying any).
    They seem to bake a little better when chilled overnight, for whatever reason. Highly recommend!!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Nicole. We are so glad you enjoy this recipe! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  104. Rita says

    AMAZING. I substituted one egg in place of the chickpea brine and it worked flawlessly. They are a perfect texture, and so so good! We have made a batch three nights in a row and absolutely love them!

  105. Misha says


    Thanks Dana for this recipe! I made a few changes to suit what I had in my cupboard lol. I made about 20 cookies or so. I used spelt flour (same measurements), and steel cut oats and used the chia seed egg binder from minimalist baker. I used 2 batches of the chia seed (2 tbsp to 4 1/2 tbsp of water.) Didn’t have coconut oil so I used 4 tsp of olive oil and 4 tsp of Earth Balance butter. We added lots of shredded unsweetened coconut!! I used brown sugar and a spoon full of molasses, added some spice (nutmeg, cinnamon etc) then pretty much left everything else the same as the recipe.

    I put the mix in the freezer for about 5 mins cuz my guests were eager to eat them lol. I baked on 350 for 15 mins after warming up the oven and they came out perfect, still very soft yet crisp.

    Everyone enjoyed and I can’t wait to make them again.

    Thanks again Dana! Love your recipes I can always tweak and they still come out great.

  106. Lolo says

    Hi, thanks for this great recipe! I don’t have any aquafaba at hand and I’m hoping to make this recipe right away, so are there any substitutions you can suggest? I don’t mind using eggs in the recipe, pumpkin or whatever else you think will do the work of the aquafaba?
    Thanks so much!

    • Support @ Minimalist Baker says

      In place of aquafaba, we think you could probably sub a flax egg or if not vegan, an egg or egg whites. If you try either let us know!

  107. Sylvia says

    Wonderful recipe! I followed the recipe as written and the cookies taste so rich and crunchy. I do keep them in the freezer. Make these for everyone, not just vegan or gluten free.

  108. Savannah says

    I literally cannot stop making these cookies. I make them for every family event and they are always a hit. So easy. So satisfying. Seriously, they are the BEST!!!!

  109. Dew says

    Does the coconut taste come through? The texture, I can see hiding behind the oats and chips and the pecans I’ll be adding, but wondering whether a coconut hater would hate these.

  110. Deborah Bitner says

    These cookies are amazing and so easy to make. One of my son’s college roommates, has been on a kick to change his eating habits, lose weight and get healthy. He asked me to make him a cookie that he could save in the freezer as a special treat. I made him these and he LOVEs them. He leaves them in the freezer and has 1 or 2 every couple days to help him stay on track. When he runs low, he lets me know and I make him more. Not only are they healthy, but they are so easy to make. I once didn’t realize that I had run out of avocados, so I substituted melted coconut oil. They came out a little flat…. but still delicious. I prefer avocado instead so they are nice and fluffy.

  111. Susan Sneath says

    Awesome. I followed the recipe and holy cow…. these cookies turned out. 10/10
    Aquafaba – never heard of this but I am impressed. Quick. Perfect.
    Thank you.

  112. Jill Newman says

    I made a double batch of these. I used an egg instead of aquafaba, additional oats instead of shredded coconut, and coconut sugar instead of brown sugar. I used coconut oil, not avocado oil. My husband thought they were too sweet and the coconut flavor too strong, but the other 20 people who had them (myself included) LOVED them. And I couldn’t believe how great they were frozen! Will absolutely make again! PS. mine were much darker than pictured but delicious.

    • Jaclyn says

      I am thinking of doubling the recipe and using eggs instead of aquafaba (bc I don’t have chickpeas on hand :( ) Did you use one egg or two when you doubled the remaining ingredients of the recipe?

  113. Kona says

    Followed the measurements exactly but somehow ended up with an extremely crumbly dough. Had to add extra almond butter to get that firm texture. Was there something I missed? I appreciate any advice so I can try these again!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, this can sometimes depend on the freshness of nut butter and brown sugar, and any other ingredient modifications you may have made? Assuming that wasn’t the case, I’d say you just needed a bit more aquafaba or nut butter to help bind!

  114. Caterina says

    I’ve made these 4 times in the last couple months, my husband and I love them and they disappear within days!

    I increase the chocolate chips to 1/2 cup vs the 1/4 cup in the recipe because we love chocolate ;) otherwise I stick to the recipe and they are fantastic as our go to cookies!

  115. Shanda says

    I made these cookies exactly as written and they turned out perfectly! I have tried a variety of gluten free, dairy free, egg free cookies and to be honest, I’ve never found one that I thought was amazing. These little gems are definitely worth writing a 5 star review! They are a bit crumbly but that doesn’t bother me or my children, who devoured them in seconds. My only regret is I didn’t triple the recipe! Thank you for the wonderful recipe!!!

  116. Rachel says

    I just got done making these and already ate one! They are so yummy! Just the perfect amount of sweetness for me. Going to freeze them and take on my backpacking adventure this week. I followed your recipe for the most part and cooking temps and times were perfect. I used coconut oil as my oil, coconut sugar, added 1/4 cup more of the oats instead of coconut and used 1 egg for convenience ?. Oh and added a bit of cinnamon because I love it…but not much. Thanks so much! I’m excited to try your other recipes!!

  117. Nic says

    Goodness, these are absolutely delicious.
    I hate waste and had chickpea brine left over, so glad I found this recipe.
    Followed the recipe, the only difference being, that I only had a bag of vegan chocolate orange buttons, so I chopped those up and have to say, the orange flavour comes out beautifully and works really well with the rest of the ingredients. Lovely treat and I will be making them again.

  118. Izabela says

    These cookies are delicious! Just as described, crisp on the outside and soft inside. I made them with 1 egg instead of the aquafaba and 50/50 chocolate chips and raisins, yummy. The only change I will introduce next time (and there will be many of those!) is to use 1/4 cup of sugar as they are just a bit too sweet. Thanks for the recipe!

  119. hanna oz says

    they cookies were so so good!! except they did all apart immediately after they cooler…after i set them in the fridge they stuck together. but i am wondering what i can do differently next time so they dont fall apart…should i make the dough more wet or should i add xantham gum??

        • Support @ Minimalist Baker says

          We wouldn’t recommend it! Coconut flour is very dense. You could try using more almond meal or oats? But it will effect the flavor/texture, so adjust accordingly. Let us know if you give it a try!

  120. Christine says

    I made these yesterday and they were great! I turned them into lactation cookies though so made a few substitutions. I replaced 1/4 cup almond meal for flax meal, added 2.5 tbsp brewers yeast, added 1/4 cup maple syrup and 1 tbsp brown sugar in addition to the coconut sugar to better balance out the bitterness of the brewers yeast, and added a bit more aqua faba to counter the added dry ingredients. Oh and subbed some of the choc chips with sultanas. They turned out very tasty indeed!

  121. Bethany says

    I made the recipe as directed and I found it a little too sweet for my taste. Don’t get me wrong, they are perfect in every other way and I was so happy not to be using 2 sticks of butter like my grandmother’s recipe calls for. However, is it possible to use less sugar and still get the same results on cook time and softness to crispness ratios?

    • Support @ Minimalist Baker says

      Hi Bethany, we haven’t tried it with less sugar, but might work! Let us know if you give it a try!

  122. Carli says

    Any recommendations if I don’t have an avocado or coconut oil? I do have applesauce. Thank you in advance!

  123. Clara says

    I’ve just baked a batch this morning. They are truly delicious, tender inside and crispy on the outside.
    My grandchildren love them too ?

  124. Lilo says

    Is it possible to replace the aquafaba with something else? Some of us only use dried chickpeas and won’t buy a can just for the brine…

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      So, if not vegan you can sub 1 large egg per 1/3 cup aquafaba. Otherwise, this recipe may be a little tricky to sub out aquafaba.

  125. Leah says

    This looks so delicious thank you !!! If I subbed maple syrup for the sugar would you have any recs to adjust the dry/wet ingredients to compensate ?

  126. Cassie says

    Seriously best cookie recipe hands down!!! I make these all the time. If I’m not able to make aquafaba I just substitute one egg and I add an extra tablespoon of peanut butter because I love peanut butter!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Cassie. We are so glad you enjoy these cookies! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  127. Ronica says

    Ridiculously yummy I doubled, didn’t have Aquafaba (I made shakshuka 2 nights ago and didn’t keep it!), so I used egg replacer. No oats but had muesli with fruit and nuts! Divine results, Gratitude for your amazing recipes! Thank you

  128. Joyce says

    This is my first time making cookies with aquafaba. I always feel unsure whenever I veganize a cookie recipe but your other recipes have consistently been amazing! I tried this today with the following additions:
    – toasted the coconut shreds
    – added 1/4 c toasted sliced almonds
    – added 1/3 c chopped chocolate
    – added 1/8 c hemp seeds
    – added 1 tsp cinnamon
    I worried the batter would be a little dry with the extra dry ingredients but these cookies turned out awesome! They’re just like how you described, and with the crispy edges too!! After they cooled, the cookies got a little dry but that’s my fault for adding extra ingredients. Do you think I should just add more aquafaba next time if I keep this recipe? I was thinking of trying a little apple sauce but wanted to see how aquafaba would turn out…. Any suggestions here would be so appreciated. Anyway, I’m so super stoked about this overdue discovery. I don’t know how I ever lived without aquafaba! Thank you for this recipe & and all your others!! You rock !

    • Support @ Minimalist Baker says

      Hello! We haven’t tried that and aren’t sure how it would turn out. We think you could replace the aquafaba with 1 large egg and add a little more oats (or another dry ingredient) to compensate for the added moisture of the apple. Hope that helps! If you give it a try, we would love to hear how it goes!

  129. Britt says

    I’ve made this recipe numerous times now. Always wonderful! This most recent time I accidentally put 1/2 cup of peanut butter instead of a few tablespoons. I’m not sure how that happened. But the results are wonderfully delicious!
    Thank you for your awesome recipes and if anyone wants to crank up the peanut butter, it works!

  130. Janet D. says

    This will be my “Go To” cookie for Vegan love!! Crunchy outside, chewy inside. Very satisfying! Substituted raisins for chocolate, cashew butter and applesuce for oil and added 2 Tablespoons of GF blend (Bob’s Red Mill) to hold it together. Added pecans, cinnamon. Definitely passed the husband test!

    Thanks Dana!!

  131. Pam says

    Excellent cookie…snack…energy bite!
    Second batch and just as amazing as first.
    I did use one egg in place of aquafaba and added 1/8 tsp of cinnamon.
    Family favorite for texture, flavor, and size.
    Travel well for road trips!

  132. Jane says

    I used Aquafaba ( which I didn’t even know was a thing and which I now love) almond flour, coconut flakes instead of shredded coconut, a couple of tablespoons of organic farmers market raisins that I rehydrated first, coconut sugar, A frozen vegan dark choc almond butter cup chopped up ( happened to have it in the freezer and I didn’t have chips). I added cinnamon, nutmeg, ginger, extra vanilla and the tiniest shake of cayenne. So freakin good.
    Cooked for 12 min at 350 and 5 min at 375.

  133. Sarah says

    This is an amazing recipe!!!!! I used what I had in the house already, so I used normal all-purpose flour instead of almond, additional oats instead of coconut, flax egg instead of aquafaba, and peanut butter instead of almond! And they still turned out amazingly delicious!

  134. Shawn says

    These were delicious!! I subbed aquafaba for 1 flax egg and the coconut oil for extra almond butter (5 tbsp total) and added a few tablespoons of water to get the consistency right. They were rich, creamy, and the perfect amount of sweetness.

  135. Michelle says

    I doubled this recipe and added a few table spoons of chia seeds. Absolutely delicious and by far my favorite vegan chocolate chip recipe I’ve tried. I was tempted to leave in longer than the 14 minutes but glad I didn’t, they were perfect texture.

  136. Kate says

    I made these tonight as written (used coconut sugar) and they were AWESOME. I shared them with some friends who recently went vegan, and they loved them. I baked the cookies for around 12 minutes at 350 (forgot to turn on the timer) and then 2 minutes at 375, and they were soft on the inside and crispy on the edges, even once they cooled. I might add more chocolate next time, but they were still great as is. Thanks for yet another delicious recipe!

  137. Lyndsey Starkey says

    Best cookies EVER!!! Couldn’t stop eating them. Followed recipe using an egg from a friend’s chickens and it was perfection Will try the aquafaba next time. Cooking time was spot on. Ten minutes at 350 then 3 minutes at 375.

  138. Marie says

    I have a question and am not sure where else to ask. I have been looking for a recipe that I SWEAR I found on your site a long time ago and I can’t find it anywhere. Did you ever have a recipe for Chewy chocolate chip oatmeal cookies? Not vegan or GF

  139. Susi says

    These cookies are the best! Since we are not vegan I replace the aquafaba with one egg. I make nut butter myself which is a 4:1 almond/walnut butter. I put the dough in the freezer for about 15 minutes. That works pretty well. They are coming out great every time. They are so tasty and a great snack!! Thanks so much.

  140. Erin S says

    I love these cookies! So easy and usually all the ingredients are ones we have in-house. Great combo of chewy on inside and the perfect amount of crispy on the outside. I have a batch in now and subbed almond extract as we were out of vanilla.

  141. Emily Carney says

    I’ve made this recipe about 10 times now and every time they come out amazing – and I must say the batter is delicious too! I’ve tried adding cinnamon and nutmeg and personally wasn’t a fan. I’ve subbed out the almond flour for oat flour a few times and it works just fine. I personally do not beat the Aquafaba for very long and it doesn’t seem to make a difference. I love making them into mini versions and dipping in almond butter!

  142. Kelli says

    I substituted the aquafaba with 1 flax egg, but followed the rest of the ingredients as stated. Dough was way too dry and barely held together.

  143. Sharon (Sherryl) says

    One-time brownie maker, full-time mom and home-maker (wrecker). Thanks for the recipe! Have a few improvements to give. Maybe consider egg? My youngest loves full cream milk. What’s with the black beans? WHERE AM I?
    Thanks so much!
    Sharon (Sherryl)

  144. Molly Ledford says

    Hello! Everyone in my house is addicted to these cookies! I just wanted to comment that I have had a lot more success whipping up that aquafaba when it has had a little time to chill in the fridge (something I did not do on purpose at first, but now I do). Now I don’t need any cream of tartar (although I do always use a mixer). I love you guys so much. It makes me so happy to see new recipes all the time on Instagram, and I bought your 31 Meals. We are not worthy!

  145. Ashley says

    Oh another important change! I didn’t have brown sugar or coconut sugar (or the other kind of sugar you specified) so I used organic blue agave nectar instead. I think that may have contributed to the wetness of the dough but taste was on point so whatever! So actually (and I consulted and confirmed this with my nutritionist friend), using the modifications I made, the cookie I made is actually slightly healthier than the one you’ve posted since these modifications have less fat (no coconut, no oils from peanut butter, and using agave nectar which is low glycemic than the sugars listed).

    Once again, great recipe!

  146. Ashley says

    Hi Dana,

    I’ve been following you for a while now but have never made any comments on your page but I just wanted the world to know that I tried this recipe (and the blueberry muffin pancakes minus the streusel and it literally melted in my mouth, so good!) and it was awesome! The cookies were a hit when I had people over! I’ve made them twice now (the second one I have not baked yet though).

    I made a few modifications to the recipe however to compensate for lack of ingredients and for general preference. I didn’t have almond butter or any nut/seed butter on hand but I did have PB2. I know PB2 is more concentrated since it’s peanut protein so I was afraid the peanut flavor would be too pronounced (I don’t like peanut flavor all that much) so I only did 1 tbsp on PB2 Peanut Butter (PB2 Peanut Butter = 2 tbsp PB2 powder + 1 tbsp H2O). While the scent was too strong (for my taste) of peanut butter, the taste of it was faint (or maybe my palette isn’t too developed still) so the second time I made these, I did 3 tbsp of PB2 Peanut Butter. Additionally, I didn’t have desiccated coconut on hand nor do I like coconut in cookies so I subbed oats for it.

    Another interesting thing was I did have canned chickpeas and I whisked it by hand and got the brine to a white foamy consistency the first time I tried it (it took a while as you said it would because I kept getting tired and this was prior to me learning that I had a hand mixer). But the second time, I actually used a hand mixer and made the real deal and the dough was overall lighter shade of brown than the first time I made the dough. All the ingredients mixed well together and I was concerned that the dough was too wet at first so I added more oats and almond flour to absorb the moisture, making sure I didn’t get it too dry because I know almond flour in baking can be dry sometimes.

    The only problem I had was the cookies did burn a little at the bottom and stuck to the foil that was on my pan. But I think these issues can be resolved by greasing the foil more and keeping a closer eye after the temperature is raised to 375 (I was distracted and put them in for 5 whole minutes at 375 – crazy how much of a difference a minute can make). The cookies were soft and firm on the inside, and lightly crisped on the outside. They were amazing! Hours later, the chocolate chips were still so gooey. Oh, and I added 3/4 cup of Pasha 55% cacao chips (vegan, kosher, and wheat and gluten free) if not a whole cup.

    Overall 10/10, would make again!

  147. Marilyn says

    Used the following substitutes: oat flour, 1 part dark brown and 1 part golden brown sugar, and cashew butter.

    They turned out so well. No, amazing. My family is already begging me to make more.

  148. Natalie says

    First time trying this and I’ve already eaten 2 . They are great – I used one egg as the binding agent . Next time I might try a bit less brown sugar or make sure I have unsweetened coconut . I did not use organic ingredients and made my almond meal with my coffee grinder( googled that) . Can’t wait for my cup of coffee in the AM – guess what I’m having with it ! ?

  149. Melbourne Vegan Vault says

    I always come back to this recipe, the cookies are amazing and the best recipe I have found to date. Love them even more because they are vegan.