Healthy Oatmeal Chocolate Chip Cookies

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!!!

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.

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 :)

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

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.

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!

Love these! Used tahini instead of nut butter and it worked great!

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.

New favourite cookies! So yummy love all the different flavours! They work so well together:)

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!

My all time favorite cookies! Thanks so much!

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!

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!

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.

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. :(

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.

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.

This is a great recipe! I substituted 1 flax egg for the aquafaba and the cookies were delicious.

Just made these and wow I think this is the new classic. Yummmm

One of my favorite cookie recipes. I use two eggs to replace the aquafaba!

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 !

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!

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

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!

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.

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.

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.

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!!

AWESOME GLUTEN FREE COOKIES. I DON’T CARE FOR THE CUSTOMARY ALMOND MEAL TEXTURE IN BAKED GOODS, BUT THESE DID NOT HAVE THAT. I DOUBLED THE RECIPE AND USED TWO EGGS (NO JUDGMENT, PLEASE) IN LIEU OF THE CHICKPEA BRINE. WHAT A GREAT IDEA TO RAISE THE EMPERATURE AT THE END FOR CRISPINESS AROUND THE COOKIE.

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!!

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!

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

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.

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!

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!

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!)

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?

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

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!!

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!

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.

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!

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!

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.

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 🥰

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 🥰

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!

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!!

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!

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.

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!

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!

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!

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!

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 :)

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!!

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.

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.

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?

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!!!?

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!

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!

Delicious!!!!!!!!

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!

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?

Another amazing , delicious. Thank you for sharing your recipes.

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.

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!

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.

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!

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!!

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!

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!!

I used 1 egg instead of aquafaba and these turned out delicious!

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!

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!

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 ?

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!!

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!

Hi,

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.

OMG….these are amazing. Had to convince my family I actually made them!

Another amazing recipe. Delicious! Thank you!

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.

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!!!!

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.

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.

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.

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!

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!!!

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!!

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!

Love this cookie recipe. Very easy and kills my sugar cravings :)

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!

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

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!

Delicious!! Use coconut sugar and they were perfect!!

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

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 !

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!

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!

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.

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.

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!

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!

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.

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.

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!

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 :)

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.