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.
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.
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
Ingredients
- 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)
Instructions
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In a large mixing bowl, stir together almond flour, oats, coconut, vegan chocolate, baking powder, salt, and sugar.
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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.)
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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.
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Preheat oven to 350 degrees F (176 C) and either lightly grease or line a baking sheet with parchment paper.
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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.
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Bake for 10 minutes. Then increase oven temperature to 375 degrees F (190 C) and bake for another 2-4 minutes or until the edges are slightly golden brown. Be careful not to burn (especially on the bottoms) - they bake quickly toward the end.
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Remove from oven and let cool for 5 minutes. Then carefully loosen with a spatula - they can stick a little to the bare pan.
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Store leftovers in a loosely sealed container at room temperature up to 3 days, in the refrigerator for 4 days, or in the freezer for 1 month. These are so delicious when warm and dipped in almond milk or hot cocoa! I recommend storing them in the freezer once cooked to help retain their crispy exterior.
Notes
*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 Per Serving (1 of 12 cookies)
- Calories: 139
- Fat: 9.2g
- Saturated fat: 4.6g
- Sodium: 43mg
- Carbohydrates: 13.1g
- Fiber: 1.7g
- Sugar: 7.7g
- Protein: 2.6g
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!!
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!
Thanks, Pam!
Yum.
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.
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!
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.
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.
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!
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.
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
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.
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.
Glad to hear that, Erin!
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!
Yay! Thanks for sharing, Emily!
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.
Hello!
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)
delicious!
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!
Thanks for sharing, Molly! We are glad you’re a fan :D
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!
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!
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.
Yay! Thanks for sharing, Marilyn :D
Whoop! Thanks for sharing, Marilyn!
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 ! 😀
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.
Thanks so much!
These have become my go-to cookie! My only advice: batch size is woefully inadequate. I always go quadruple (or more…)! That way they last more than a day!
Hello. OMG. These are perfect. I am going to be the obnoxious person who says “I made all these changes and they were amazing” but really this might be helpful:
I doubled the recipe with success – but I didn’t have enough almond meal (I had one cup). I DID have coconut flour – so I added 2Tbsp of that to make up for the almond meal. I used an extra tbsp or so of the aquafaba to account for how absorbent coconut flour is.
Okay, okay, and I used a FULL CUP of chocolate chips… but is that really a bad thing? ;)
THANK YOU, Dana!!! One more cookie recipe to add to the roster!
Thanks for the recipe. This was my first time using aquafaba and I’m really happy with how the cookies turned out. Nice texture. It took about 20-22 minutes total for the cookies to be ready in my oven. I had two cookie sheets the oven. I want to try making meringues or macarons with the aquafaba. That will be fun too. Thank you.
My kids just made this and it got perfect gold star reviews. They made a few substitutions based on preferences and pantry options but the results were terrific. Next time, they’ll add more chocolate..
This is the second time making these… I had to double the batch this time because these are the frickin best! Can’t wait for them to go in the freezer so I can eat them frozen!! AMAZING. Thank you!
What is the best substitute for aquafaba. I don’t use can products and would be good to know what is the good substitute for that.
Also if instead of almon use rice flour it should be ok or not?
We haven’t tried rice flour with this recipe and can’t say for sure. In place of aquafaba, I think you could probably sub a flax egg or if not vegan, an egg or egg whites. If you try either let us know!
Could I sub almond meal/flour for brown rice flour? So it would still be gluten free
My only changes to the recipe were I used almond pulp (leftover from homemade almond milk) instead of almond flour, basically same thing. I used peanut butter and doubled the chocolate.
The flavor is really great!! Just a little difficulty getting them to not fall apart when you pick them up. Maybe too many chocolate chips? Really great cookies overall, great way to use aquafaba when your making hummus anyway! Will make again :)
Thanks for sharing your recipe changes, Mallory! We are glad you enjoyed them! Too many chocolate chips will definitely make them more fragile and next time, I wouldn’t recommend quite doubling them if you want a firmer cookie.
Hello Dana! Thank you for your recipes! Could you tell please which one from dry natural sweeteners and which one from liquid sweeteners the healthier ones? Thank you in advance!
In our opinion, dry sweeteners that are better choices are coconut sugar and muscovado sugar, which are minimally processed, closer to their whole food form, and have a lower glycemic effect on the body. As for liquid sweeteners, maple syrup and coconut nectar are two healthier options. Hope that helps!
❤️❤️❤️
The texture of these are absolutely perfect and they were easy to whip together. My only criticism is that I would leave the extra 1/4 teaspoon of salt out of the dry ingredients next time. The brine has plenty of salt, at least for me. The final product was a little salty. Or, I will look for reduced sodium chickpeas next time.
A big hit at home! Deliciously coconutty-chocolate something.
Yay!
Cookie craving hit tonight, so I whipped these up. Subbed dried wild blueberries and toasted pecan pieces for the chocolate. Also, used 1/3 applesauce and 2/3 coconut oil and a regular egg. Turned out perfectly!
Great subs, Renee! Thanks for sharing!
I totally got my baking ingredients mixed up and accidentally used baking soda instead of baking powder. They still taste great! So if you made the same mistake as me, not to worry – still salvageable :)
Oh no! We’re glad you still enjoyed them!
I don’t know why I didn’t make these earlier. My older little wanted some cookies and I wanted to avoid gluten for my sake and the baby.
I was out of nut butter so I just skipped it and I’m feeling mixed about aquafaba so I whipped an egg up instead.
They’re fantastic. Thanks for a great recipe that can trump other standard recipes, as always
Thanks for sharing your recipe change, Stephanie! We’re glad you and your kids enjoyed these cookies.
I have tired this recipe today. The taste is excellent, however it was very crumbly. Any pointers? The only things that I have changed was sub. all purpose flour instead of almond flour; and used large flake oats instead of rolled oats.
Thanks! I would love to give these another try!
I made these today for my Dad who is gluten free. I used tahini instead of almond butter, raisins and walnuts instead of chocolate chips, extra oats instead of coconut flakes, and I added lots of cinnamon! They were sooo good. My Dad is very picky with his baked goods, and he was all over these!
We’re glad to hear it, Florence!
Perfect, thanks! We added 2tbsps cocoa to the dry mix instead of chips.
I made them today and I’m not sure why but they ended up really soft, almost as if they were no-bake cookies. Everyone that had some loved them and they tasted great but I wish I knew what happened in the process and why they didn’t turn out nice and crispy and tender in the centre like they were supposed to!
Hi Hope! Sorry to hear you had a bit of trouble with this recipe! While they should be tender on the inside and crispy on the outside, if they were too soft, I’m thinking that the oven temperature was too low or they were taken out too soon. Hope this helps for next time!
Made these cookies yesterday evening, without oil, using 5 Tbsp almond butter (total) and extra oats in place of the coconut flakes. Best. Cookies. Ever. And I have made quite some cookies in my life. My boyfriend and I loved these. Will be making more soon, as these for sure won’t last long :)
Thanks for sharing your recipe changes, Aimée! Glad you and your boyfriend loved them!
Thanks for this recipe! I made it and it came out perfectly. The first time I used carob chips and then the next time I used raisins and walnuts. I love that it is so versatile and I can use different things. Next time I might use dried cranberries.
Just made these and they are the business! Absolute perfection. This was my first attempt at doing anything with aquafaba and it worked great!
Yay! Glad to hear it!
The perfect oatmeal chocolate chip cookie! Ive been looking for a go-to vegan cookie recipe and this is definitely it. 10/10 !!!
I absolutely loved these! I used coconut sugar and a couple tablespoons of maple syrup and they were just sweet enough. I also used 2 eggs instead of aquafaba and they were perfect! both my toddlers inhaled them too :) Also I give this 5 stars but my computer isn’t letting me add the stars!
This was sooo good! Just made them and was so impressed. I need to start using aquafaba more! It was a bit sweet for me, and I told decrease the sugar a bit next time. But overall I loved them!!
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?
Yup that will work!
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?
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.
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.
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!
Just made these and they are absolutely amazing!
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!
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
These are so so yummy :) recommend!
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!
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!
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!
These tasted great! Nothing healthy about them of course but that’s not what I was after anyway.
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!
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!!!!!
Is there anything that can be used to substitute the aquafaba?
Hi there! You could either substitute a flax egg, or if not vegan, egg whites or an egg.
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.
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??
Can I use all purpose flour instead of almond flour? If so, would I need to change anything else in the ingredient list?
Hi Kay! You can substitute all purpose flour for almond flour at a 1:1 ratio!
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!
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!
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!
Dana,
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.
Hello! I really want to make these cookies, they look delicious!
I was wondering if I can replace the butter for something else?
These cookies are a game changer!!!! They are so delicious – it makes studying on a Saturday night bearable…
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?
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!
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!
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!
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.
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?
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!
THESE ARE AMAZING!!!!!! Enough said ☺
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!
Can you replace almond flour with coconut flour or all purpose flour?
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)!
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.
So bloody tasty. Nice outer crisp. Easy to make.
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.
I’ve made them many times and I’m always amazed as they turn out perfect. Just my favorite cookies recipe on earth. Lovelovelove
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.
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 :)
Delicious!! Thank you for a great recipe. Everyone enjoyed these!!
I used an egg white and these are tasty, crisp with a little chew!!
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?
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.
I can’t wait to make these!!
Those cookies were delicious ? I substituted aquafaba with 2 small eggs and used dried cranberries and chopped walnuts instead of chocolate chips. Sooooo Tasty!!!!
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!
OH – tahini?!?! yummmmmmm. I used cashew butter! I’ll try this next time, tahini is so much cheaper!
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 !!!
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!!
Hi Dana. I am a multi-time aquafaba failure. But these cookies are still enjoyed by everyone in my house. Thanks for the recipe!!
YUm!
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!
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!!! ?
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
Hi Lina! Thawing them would work!
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!!!
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.
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!!!! ;-)))
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
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!!
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!
Lovely! Thanks for sharing, Sara! xoxo
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!
Thanks for sharing! Yay!
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!
Thanks for sharing!
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?
Thanks!
I haven’t tried it that way, but if you do let me know how it goes!
It’s so awesome that these cookies use aquafaba! Dana, you always have the best recipes! Thank you!
YUM! That looks SO delicious!!
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.
Yay! Thanks for sharing.
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
Thanks for sharing Rita!
Made these today for my kids and their cousins. Big hit all round. They stayed together beautifully too. Thanks x
Thanks Lorraine!
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 ?
Hi! Yes you can! Use 2/3 cup of maple syrup for every cup of sugar!
What type of vegan dark chocolate do you use/ like/would recommend?
Hi! Any kind works!
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!
Thanks for sharing your substitutions and experience!
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
Smart! Thanks for sharing! xoxo
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!
Yay! Thanks, Karen.
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!
Thanks for sharing!
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!
It’s been raining for 3 days straight here..so 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.
Thanks for sharing, Heidi!
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.
Thanks for sharing, Wes!
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;)
SO kind – thanks Jana!
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!
Lovely, thanks for sharing!
I made this with 2 flax eggs came out dry
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!
You can check out about page for a few favorites. But I do intend to create a round-up, so stay tuned for that!
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.
Hi! 9.2g of fat per cookie.
Made these using ground sunflower and ground pumpkin seeds instead of almond flour – amazing!
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 ??
My sister and I made your almond meal chocolate chip cookies and absolutely LOVED them! I need to try these cookies someday!
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.
Alicia
Hi! Do you think you could use Erythritol instead of brown sugar??
Hi, I’ve never used that, but if you try it let me know how it goes!
how many eggs is needed to replace 60 ml of aquafaba?
I’d say 1 large or 2 small! Let me know how it goes.
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.
I think that should work! If you give it a try, let me know how it goes.
Can the aquafaba be possibly replaced by 1 or 2 flax eggs?
I think that should work! If you give it a try, let me know how it goes.
I did two flax eggs
okay, you’ve convinced me I need to try cooking/baking with aquafaba!!
DO IT! Such a great egg sub, and a great way to use chickpea brine!
This recipe is so interesting and looks delicious! I’ve never seen the aquafaba in a cookie recipe! What does it do exactly?
Hi! It’s a binder in the recipe, just like an egg would be!
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.
Lovely! Thanks Brenna. Next time would you mind leaving a rating? It’s super helpful for us and other readers! xoxo
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?
Tamara
Hi! Either work!
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!
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!
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!
I used 2 flax eggs and they came out perfect ?
same!
Can I use a an egg replacer, like Bob Mills vegan egg replacer, instead of the aquafaba?
Hi! Yes, that should work!
Do you think quinoa flakes would work in place of oats? I can’t eat oats. Thanks.
I haven’t cooked with quinoa flakes. But I think that should work….let me know if you try it out!
I have tried it and it works perfectly! ?
What would happen if one used egg rather than aquafaba?
I think that would work! Let me know if you try it.
Just made it with an egg, which worked very well!
well I think the real question is what happened before you got the egg! not cool at all I tell you. please don’t be cruel!
How about Oat flour?
I think that would work! Let me know if you try it.
I used oat flour instead of coconut. worked great. these are amazing!
What could you substitute for the aquafaba? Thanks!
Hi there! You could either substitute a flax egg, or if not vegan, egg whites or an egg.
How many eggs would you suggest?
it would be one!
I made these with 2 flax eggs and they were perfect
How many egg whites or eggs do i have to add?
1 egg should do!
I added two! I found my dough was very dry so adding two seemed to help. Love your recipes!
I substituted 1/4 c of maple syrup in place of the 1/4 c brine to use in conjunction with the 1/3 c xylitol as a “pop” sweetener, in place of the 1/3 c of brown sugar. If using brown sugar, I probably would avoid the extra sweetener and use the other suggested recommendations.
Love the idea of making the dough ahead of time and storing for later! Yum, these look like the perfect afternoon pick-me-up.