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 197 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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My Rating:

  1. Sara Daves says

    These are the best cookies in the world. I have a question: can I use quick cooking oats if I don’t have rolled oats?

  2. Helena Coonen says

    I wisked the aquafaba by hand, so maybe it wasn’t stiff enough, but when I added sunflower seed paste and the coconut oil the aquafaba completely deflated and became liquid again, which I thought was super strange. I didn’t want to throw anything away so I added a ton of flaxseed and a little more almond flour to bind everything. I had to bake them longer and it did work out, but they aren’t as nice and airy as I wanted them to be. They taste fine though.

    I’m wondering though, why did the aquafaba turn liquid after I added the seed paste and the oil?

  3. DW says

    This recipe is my new go-to for oatmeal chocolate chip cookies. Used a little more almond flour instead of shredded coconut, used avocado oil and the aquafaba whipped up perfectly! Absolutely delish cookies AND so much more filling than other recipes.

  4. Stephanie says

    These cookies are awesome. I made as written the first time. The second time I used real eggs and sub’d half of the oil with apple sauce. They were a little crumbly and didn’t spread out while baking. They still tasted good though.

  5. Sarah Willis says

    My husband and I have a mouth full of sweet teeth, so I have been wondering how I’d get my cookie fix with our new baby boy who seems to be particularly sensitive to eggs and dairy. Found this recipe and tried it right away! After mixing everything together and seeing the aquafaba deflate significantly, the dough was pretty wet. I added an additional 1/4 cup of flour/meal and this fixed it right up! Baking temps and times were spot on. They came out perfectly. Soooo good! Like an Almond Joy in cookie form… Yum!

  6. Stephanie says

    Made this today with an egg and they are delish! Crunchy on the outside, soft on the inside and not too sweet! Only vice is that they crumble quite a bit, especially when I went to flatten them ? other than that they were awesome! Thanks for the recipe!

  7. Amanda S says

    SO GOOD! I used finely chopped almonds (to sub for almond flour) and spelt flour (to sub for coconut) and peanut butter and actually even less sugar (1/4 cup) and they are just divine!! We’ve already eaten the whole batch in one day! It was my first time using aquafaba and I am intrigued! Thanks for another great recipe! Will def make again (probably tomorrow :P haha) xx

  8. Kathy P says

    My dough is in the fridge and I’m wondering if you tried this without whipping the aquafaba? (I feel like the fluffiness that was, is now gone…so am wondering was it instrumental in some other way?) Thank you! Love your recipes and is my first time commenting!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi! We have not tried it without whipping, therefore cannot guarantee the results. We mainly use aquafaba as a great egg substitute. Hope this helps!

      • Kathy P says

        They were such a hit with the family I’ve repeated them. No need to whip the aquafaba to get such yummy deliciousness but the dough is stickier withe the liquid rather than foam, so definitely refridgerate overnight before baking! Yum!

  9. Stephanie S says

    These are so so good! And, My first time cooking with aquafaba and survived ;)

    I did have to cook slightly longer and used regular flour and peanut butter but otherwise followed the recipe! Now to just try and not eat all of them immediately!

  10. Diane says

    Hi! Being a gluten free, egg free, and dairy free family has its frustrations but you have made the journey so much easier. Going with what I had on hand I substituted cassava flour for almond flour, raisins for chocolate, maple syrup for brown sugar and olive oil for avocado oil. LOL they are great. Not as sweet as some would like them, but I love having healthy desserts. Thanks!!!!!

  11. Annie says

    Yum! I love these! Thank you for all your great recipes and for including good substitutions. This is my go to website since I started eating vegan and gluten free.

  12. Niti mayer says

    Hi! Could I replace the almond butter with a normal butter (non vegan)? If yes, then what would be the quantity? Also, I don’t like the flavour of coconut oil. Any alternates to that??

  13. Kay says

    Can I use all purpose flour instead of almond flour? If so, would I need to change anything else in the ingredient list?

  14. Julie says

    These are really good! I think next time I will add a bit more chocolate chips because that’s my favourite part!
    It was the first time I tried aquafaba Ina recipe and it worked great!

  15. Rachael Zambias says

    These are so great, I’ve made them a few times. I’ve been adding banana and using flax instead of aqua faba and they turn out heavenly. Thank you!

  16. Jane says

    Oh yeah! I made these like 5-6 times and everytime I’m amazed how delicious, chewy and oh so freakin’ perfect they are! These are really healthy? Better be cause I eat 5 at a time. I always want to double the recipe so I can have more! Thanks so much!

  17. Tamara says

    I have fallen in love with these cookies. I made them this evening and intended to take some to a colleague to try and I’m embarrassed to say there are none left to take to anyone. I enjoyed these cookies sooooooo much. I will be making these again soon. I usually make cookies for the holiday and often times give away. I can’t wait to bake them and let others try it.
    I was really impressed with the aqua faba because I have never baked anything using it until I happened upon your site. This is a new way of baking for me and I am loving it. I can’t wait to try more of your recipes.

  18. Trinidad says

    Hello! I really want to make these cookies, they look delicious!
    I was wondering if I can replace the butter for something else?

  19. Gabriela says

    Hi! Love all your recipes. I have monk fruit sweetener and would like to try subbing it if even just half and half. Are u familiar with it? Is it as easy as just replacing? Or should I use less?

  20. Amelia says

    Hi! i made these earlier and they were SO GOOD. Some of the best cookies I’ve ever eaten. Has anyone tried making this with vegan protein powder instead of almond meal? I’m wondering if it could be turned into a healthy protein breakfast bite. Thanks!

  21. Racquel says

    I made these for my wife. We recently discovered that she is lactose intolerant and I’m learning to work without dairy.
    I left out the coconut and added some almond meal. They were DELICIOUS! Thank you!

  22. Jane says

    I made these on a whim last night. The great (maybe terrible?) thing about cookie recipes with only 10 ingredients is that you usually have all the stuff you need in your pantry, which was the case for me. These are delicious! To me, they taste like those 7-layer magic, but without making you feel super heavy after eating them. I brought them into work and people raved about them. One note: mine were very crumbly, but I should say that I used chia seeds mixed with water instead of aquafaba, since I didn’t have a can of chickpeas on hand. Other than that, perfect cookies!

  23. Celeste Ramsey says

    First time with this recipe. The dough is edibly delicious. All the ingredients are organic. I used 1/3 xylitol (powdered) in place of the brown sugar and 1/4 cup of maple syrup in place of the brine juice. I used Sunflower seed butter. I used a combination of stevia dark choc chips and vegan carob chips. These cookies are absolutely delicious. Thank you for sharing your recipe.

  24. Katie says

    I can not figure out what I did wrong. My cookies instantly all crumbled apart into a soft granola- which was good, but not what I was going for. Why didn’t they firm up and get slightly crunchy?

  25. Wandie says

    I added pumpkin seeds and goji berries and I’m afraid the mixture is too dry. What can I add to take away the dryness? Thanks!

  26. Arman says

    I can relate when we’re talking about late night cravings and I can’t stand not having anything in my stomach before I go to sleep. I think this recipe is really awesome in terms of it being healthier than your average cookie and also being able to make the dough beforehand. As a cookie eating expert, I give this a pass!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Marcia! You can replace it with coconut flour but you would need to adjust (add more) the liquids as coconut flour is quite absorbent. A good starting point is to substitute 1 cup of almond flour with 1/4 cup of coconut flour. You can also substitute it with all purpose flour (1:1)!

  27. Lara Ovidio says

    The best cookies ever!

    I have tried with rice flakes and coconut flour – didn’t work as well as this! Keep doing this recipe because it is amazing and very quick (I just place the dough in the fridge for 20mnts. Can’t wait longer to eat them!)

    I do recommend this cookies a for a snack treat.. even my husband (who isn’t vegan) love them :)

    Thank you Dana for all your nice recipes.

  28. Madeline says

    These are amazin!. The texture is perfect and they taste incredible. My husband immediately declared them the best cookies he’s ever had and I think I agree.

  29. Mathilde says

    I’ve made them many times and I’m always amazed as they turn out perfect. Just my favorite cookies recipe on earth. Lovelovelove

  30. charlsye says

    Hello, I made these cookies 2 nights ago, it was my first attempt with aquafaba and that was interesting but very tasty. I substituted cashew butter for the almond butter and cooked mine 8 minutes on one side and 4 on the other so the bottom wouldn’t burn and my husband who is not a vegan by choice :) loved them, we honestly couldn’t even tell except in texture ( I over did it on the flour) that they were not normal everyday cookies. We ate them all before I thought of taking a photo.

  31. Sophia Schonwetter says

    Made these last night with APF instead of almond flour (I’m not GF), and 1 flax egg instead of the aquafaba, since I didn’t want to open another can of chickpeas. SO tasty! I had to add in a little bit of water to get everything well combined, since I think the flax egg doesn’t provide as much moisture as the aquafaba does. They may be a tad underbaked but I like a less-done cookie so I think they’re delicious. Thanks for another amazing recipe :)

  32. Irene says

    Mine came out extremely dry and hard. I did use several substitutions which is probably the reason they didn’t come out right. I used GF baking flour (and extra GF flour in place of the coconut). Still it seemed like the ratio was off.
    The dough was so dry that I added a second egg and some extra coconut oil, but they were still dry after baking. Did others have issues with dryness?

  33. Rachelle says

    These are so good and the closest thing to regular oatmeal chocolate chip cookie. I used an egg. Next I’m going to try and make them nut free for school lunches.

  34. Susan says

    Those cookies were delicious ? I substituted aquafaba with 2 small eggs and used dried cranberries and chopped walnuts instead of chocolate chips. Sooooo Tasty!!!!

  35. avocado says

    Just made these ! Made a few subs and changes;
    Used coconut sugar
    Used raw dark chocolate sweetened with coconut nectar (so not very sweet at all, probably 80% dark)
    Subbed 1 1/2 cups wholemeal spelt flour for the almond flour as it was all I had in the kitchen at the time
    Whisked the aquafaba by hand but didn’t wait for it to form peaks as I don’t find it necessary for cookies- it binds everything together all the same
    Used 1 TBSP of peanut butter and 1 TBSP of hulled tahini (because tahini is amazing in everything) in place of the almond butter
    Added a little more coconut oil in the end
    Result? Turned out PERFECT! They are soft and chewy/goey/melted chocolatey on the inside and just crisp enough on the outside. Not too sweet because of the dark chocolate and coco sugar… just right.
    This is an amazing recipe, thankyou for posting!

  36. Fareeha Sajjad says

    I am a huge fan of cookies. This recipe took care of the cravings very well. I substituted coconut oil with unsweetened applesauce (Trying to use up my jar of applesauce). Crispy, chewy cookies with just the right amount of sweetness. The delicious aroma got the entire family excited. They were gone before they had a chance to completely cool down. I cant wait to bake another batch !!!

  37. mip says

    How in the world did you get the dough into the oven?! It is so crazy delish that I had to force myself not to gobble down the dough. Now I’m going to go gorge on some cookies!!

  38. Sue says

    Hi Dana. I am a multi-time aquafaba failure. But these cookies are still enjoyed by everyone in my house. Thanks for the recipe!!

  39. Jessica says

    Yaaassss! These are awesome! My first attempt at aquafaba! I have eaten 6 of them already and eyeing a 7th! I am adding this recipe to my rotation!

  40. Julie says

    Hi Dana! I made these cookies about a week ago and I have to leave a comment. First, they are absolutely divine (just like all the recipes I have tried from Minimalist Baker; I am really enjoying the different ideas and foods). Second, school just started again today and these were the perfect cookie to add to my son’s lunch; I made a triple batch and managed to get some in the freezer before we ate them all only to discover they are indeed awesome frozen, lol. I made some changes after reading other comments to make them school friendly.
    I used homemade sunflower seed butter and sunflower seed meal in place of the almonds; I also increased the oats to replace the shredded coconut as coconut is also not allowed at my son’s school; and I omitted the coconut oil and increased the sunflower seed butter to compensate.
    It was also my first time trying aquafaba and it worked so well I have some saved in the freezer for next time (I did have to beat the chickpea brine for quite some time though). I think I may try making a lemon meringue in future; do you have a recipe for that??
    Thanks again for the inspiring and tasty recipes Dana. You are real “crunchy” and I like that!!! ?

  41. Lina Smith says

    Hello! I just made them they didn’t sprayed I believe because i used rolled oats! Anyways I want to know if I freeze them when I take them out I have to put it in he oven? Or just thaw them and that’s it! THAnk you they are delicious

  42. Laura says

    I’ve made this recipe three times now using a flax seed “egg” instead of aquafaba and they are amazingly delicious and dangerous. I think I ate five of them in a row. Yum!

    I may try using the aquafaba but it is an extra step and seems time consuming.

    In the meantime… I may have to start on batch #4 and double it.

    5 stars!!!

  43. Deborah Gomer says

    Let me start by saying these are da bomb! I use the almond butter, substituted a flax egg for the aquafaba, and used brown sugar instead of coconut sugar. I usually don’t like coconut in my cookies but it seemed to give the cookies a chewy quality and added to the flavor. I was skeptical if these would turn out because the texture of the dough was a bit dry, but boy did they turn out. I am not a huge cookie fan, but I may need to hide these from myself. I just can’t stop at one!
    Thanks for such innovative, creative, and yummy recipes.

  44. Alex says

    Hi Dana,
    Just made your cookies yesterday and they turned out so good my hubby polished all but two and is nagging me to make them again today. I guess this is the best compliment! Keep recipes like this coming and, of course, thanks!!!! ;-)))

  45. kelli says

    Even my non-vegan children loved these cookies. I had trouble getting my liquid to peak even with cream of tartar but the cookies still turned out great

  46. Danny says

    OH YEA!
    I just made these and they are awesome!
    First time using aquafaba too, these were so delicious and the perfect consistency!

    Thank you!!

  47. Sara says

    Loved these! Made them as is and they turned out delicious. Only thing is that I had to bake them at 375 for about 8 minutes (and they were great). Whole fam loved them and my omni-fam couldn’t believe no dairy AND no gluten. FTW!

  48. Tiny says

    I made these with a chia egg instead of aquafaba to great success! My vegan friends were thoroughly impressed and the non-vegans loved them too!

  49. Anne says

    These are now my favorite cookie. I used almond flour, extra almond flour instead of shredded coconut, and coconut sugar. I also doubled the amount of chocolate chunks! :-) They were caramely from the coconut sugar and moist and delicious!

  50. Laura says

    Hi! Big fan of everything you do!! I can’t have sugar right now- is it necessary to add a sweetener of some kind tokerp it together or is it just for flavor?

  51. Luciana says

    This is one of the best cookies I’ve had. Even my husband, that is not into sweets, loved it! I didn’t have coconut flakes so I just increased the rolled oats as suggested. I also used flaxseed instead of the aquafaba. The cookies still turned out perfect. I will be making them weekly for my daughter’s lunch box and can’t wait to try them with coconut flakes.

  52. Rita L Napolitano says

    I have made a couple of your chocolate chip recipes and this one is absolutley the BEST!!!
    Crispy and soft, rich textures and flavors combining my favorites coconut, chocolate and almonds.
    This is what a cookie should be. 5 stars

  53. Lorraine says

    Made these today for my kids and their cousins. Big hit all round. They stayed together beautifully too. Thanks x

  54. Savannah says

    Do you think I could substitute maple syrup for the sugar(it’s all I have right now) and if so would it be the same amount ?

  55. Lune says

    Made them today. I had no aquafaba on hand so I used a ripe banana, and it worked! The cookies were delicious but tended to taste of banana, so they were more like “banana oatmeal cookies”. The texture was soft and somewhat crumbly; I found that they tended to fall apart more easily than non-vegan cookies. The issue is probably with the banana, which may be less binding than whipped aquafaba. I could have baked them slightly longer. Anyway, long story short: these cookies were great, my roommates wolfed them down – no questions asked – and I am definitely making them again. My gluten-intolerant friend will love them!

  56. Alexandra Apple says

    Just made them!! Replaced the coconut with raisins and the almond butter with sesame butter ! And it’s a good result! Oh and I added hemp seeds for protein I tend to get creative haha

  57. Karen says

    I made these using almond pulp from making almond milk. Used about 1.5 flax eggs based on your flax egg recipe. Used coconut sugar because we don’t like too sweet. Love the fact that it make 12 cookies which is plenty for 2 people and I have another use for almond pulp. Delicious!

  58. Fara says

    I made these the other day. Chilled the dough overnight and they were delicious! Used peanut butter – wonder whether almond would be a more neutral favor but the peanut butter added a nice touch. Love your recipes! You are the perfect guide for a new vegan like me!

  59. Kelli @ Hungry Hobby says

    I’ve never heard of aquafaba before! I have a lot of clients who are egg free that would love to know that for a baking hack, can’t wait to share! I think there is something about fall that makes me enjoy the kitchen just a little bit more, but yes I think cookies help as well!

  60. Heidi says

    It’s been raining for 3 days straight what else to do but bake?! Just made these and I did not add coconut oil…just used extra almond butter and they are still delicious. They didn’t really spread on the Pam, but the edges did brown. We are trying to eliminate any added oils in our diets.

  61. Wes says

    These are delicious. Mine weren’t as pretty as yours, though. I forgot to form them into little discs. I used coconut sugar which I don’t think made them quite sweet enough (will use brown next time) and pecan butter (just because). I had to let them cook about another 5-10 minutes. I may have overlooked them a little, but they weren’t burnt. Had a nice texture. Could have eaten all 12 in one sitting, but I stopped at 3. Thank you so much for all of your hard work and efforts with your blog and social media.

  62. Jana du Plessis says

    Wow, I’m really loving your photography with this one, Dana – Well done!! Ps. It probs doesn’t hurt that the accompanying recipe looks and sounds deeelicious;)

  63. Wai-Mon Lie says

    I made this with Almond Butter, coconut sugar and the amazing idea of the chickpea brine! I wasn’t able to get the brine to create soft peaks and I didn’t have cream of tartar to hand so I made do with a wetter mixture but it still came out wonderfully! I also did it for an extra 2minutes in the oven for the crispy edges. So delicious and coconutty!

  64. Carrie Norris says

    I am new to plant based eating and have been using your site for recipes almost exclusively for the last month or so…thank you so much! Just wondering if you have a post where you’ve listed a collection of your top rated recipes? I would love to try more of the recipes that others have had success with. Thank you!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      You can check out about page for a few favorites. But I do intend to create a round-up, so stay tuned for that!

  65. Patr says

    How many grams of fat per cookie? The printable recipe states 139 whatever’s. Should that be 13g of fat? It’s important to me.

  66. Iris says

    These look soooooo delicious!
    You have been making all the recipes I have been craving, it’s crazy and amazing at the same time, I’m thankful for your website and cook book I absolutely love it!
    I don’t have any questions but recipe idea, I know you are a big chocolate fan, oh my goshhh so am I !!! I would absolutely LOVEEEE a double chocolate chip cookie recipe. Thanks for all your work, don’t know were my vegan journey would be without you ??

  67. Cassie Autumn Tran says

    My sister and I made your almond meal chocolate chip cookies and absolutely LOVED them! I need to try these cookies someday!

  68. Alicia says

    Amazing recipe. Crunchy and soft in the middle. Everyone loved them. Had to cook An extra 6 min for them to have nice browned edges.

    Thank you sincerely Dana. My allergic little guy (dairy/egg) gets to eat amazing healthy cruelty -free food partly due to your recipes.


  69. Madeleine says

    Hey there! Do you think wheat flour could replace the almond? I’m out of other flours (and not presently with my food processor to make them), but these look great.

  70. Nicole @ Laughing My Abs Off says

    This recipe is so interesting and looks delicious! I’ve never seen the aquafaba in a cookie recipe! What does it do exactly?

  71. Brenna Bruce says

    These. Are. The shit. Genius recipe- because of nut allergy I replaced almond meal and almond butter with ground up sunflower seeds and sun butter. It turned out PERFECT- gooey in the middle but crispy edges.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Lovely! Thanks Brenna. Next time would you mind leaving a rating? It’s super helpful for us and other readers! xoxo

  72. Tamara B says

    Hi Dana! I have been loving your recipes you post.
    Question – the rolled oats, does it matter if it is the “old fashion rolled oats or the quick cooking rolled oats?

  73. Jenna says

    I’m also curious about an aquafaba substitute. Ever since I found your perfect hummus recipe, I’ve been using the brine from the garbanzo beans!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Oh lovely! I think you could probably sub a flax egg or if not vegan, an egg or egg whites. If you try either let me know!

      • Jenna says

        I tried it with a flax egg and they were good, but I could tell the texture was a little off. I tried them again with aquafaba and they are amazing! A big thanks from me and my egg allergic 4-year-old!

        P.S. I’m so impressed with aquafaba. I can’t wait to cook with it again!

  74. Juliette | Namastay Traveling says

    Love the idea of making the dough ahead of time and storing for later! Yum, these look like the perfect afternoon pick-me-up.