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!
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.
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).
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!
Healthy Oatmeal Chocolate Chip Cookies
- 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.
*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.