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!
- 3/4 cup (84 g) almond flour or almond meal*
- 3/4 cup (67 g) rolled oats
- 1/4 cup (20 g) finely shredded (desiccated) unsweetened coconut (or you could try and sub more almond meal, oats, or even GF flour blend)
- 1/4 cup (30 g) vegan dark chocolate (chips or chopped bar)
- 3/4 tsp baking powder
- 1/4 tsp sea salt
- 1/3 cup packed (73 g) organic brown sugar or muscovado sugar (or sub coconut sugar)
- 1/4 cup (60 ml) aquafaba (the brine/liquid in a can of chickpeas)
- 2 Tbsp (32 g) almond butter* (or other nut or seed butter)
- 3 Tbsp (45 ml) avocado or melted coconut oil*
- optional: 1/2 tsp vanilla extract
- 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 either lightly grease or 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 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.
- Remove from oven and let cool for 5 minutes. Then carefully loosen with a spatula - they can stick a little to the bare pan.
- 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 orhot cocoa! I recommend storing them in the freezer once cooked to help the retain their crispy exterior.
*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 for 1 of 12 cookies.
*Recipe adapted from my Best Almond Meal Chocolate Chip Cookies.
Love the idea of making the dough ahead of time and storing for later! Yum, these look like the perfect afternoon pick-me-up.
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!
How about Oat flour?
I think that would work! Let me know if you try it.
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!
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! 🙂
Can I use a an egg replacer, like Bob Mills vegan egg replacer, instead of the aquafaba?
Hi! Yes, that should 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!
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!
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
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!
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!
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
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.
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.
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!
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
My sister and I made your almond meal chocolate chip cookies and absolutely LOVED them! I need to try these cookies someday!
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 🤗🙌
Made these using ground sunflower and ground pumpkin seeds instead of almond flour – amazing!
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.
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!
I made this with 2 flax eggs came out dry
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!
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!
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!
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!
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!
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 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.
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
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!
What type of vegan dark chocolate do you use/ like/would recommend?
Hi! Any kind works!
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!
Made these today for my kids and their cousins. Big hit all round. They stayed together beautifully too. Thanks x
Thanks Lorraine!
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!
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.
YUM! That looks SO delicious!!
It’s so awesome that these cookies use aquafaba! Dana, you always have the best recipes! Thank you!
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!
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!
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!
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
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!!
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
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!!!! ;-)))
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.
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!!!
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!
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!!! 😊
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!
YUm!
Hi Dana. I am a multi-time aquafaba failure. But these cookies are still enjoyed by everyone in my house. Thanks for the recipe!!
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!!
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 !!!
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!
Those cookies were delicious 😋 I substituted aquafaba with 2 small eggs and used dried cranberries and chopped walnuts instead of chocolate chips. Sooooo Tasty!!!!
I can’t wait to make these!!
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.
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?
I used an egg white and these are tasty, crisp with a little chew!!
Delicious!! Thank you for a great recipe. Everyone enjoyed these!!
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 :)
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.
I’ve made them many times and I’m always amazed as they turn out perfect. Just my favorite cookies recipe on earth. Lovelovelove
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.
So bloody tasty. Nice outer crisp. Easy to make.
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.