Healthy Oatmeal Chocolate Chip Cookies

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Display of healthy gluten-free vegan Oatmeal Chocolate Chip Cookies

Hey, friends! How’s it going?

Things are swimming along over here. Summer is in full bloom (my fave), we’ve been traveling a lot, and I’ve been enjoying being in the kitchen even more than usual lately for some weird but wonderful reason.

Maybe it’s because I’ve been whipping up delicious eats like these healthier oatmeal chocolate chip cookies. Let’s bake!

Glass mixing bowl with oats, almond flour, coconut sugar, dark chocolate chips, and other dry ingredients for Gluten-Free Oatmeal Chocolate Chip Cookies

The base for this simple, 10-ingredient recipe is oats, almond flour (or meal), and shredded coconut. Coconut oil adds moisture and crispness, while almond butter adds nuttiness and helps create a tender center.

Lastly, they’re sweetened with muscovado sugar (or coconut or brown sugar) and studded with vegan dark chocolate chips. Swoon.

Using a wooden spoon to stir together ingredients for Healthy Gluten-Free Oatmeal Chocolate Chip Cookies

The binder is aquafaba (method adapted from these Almond Meal Chocolate Chip Cookies!), which helps the cookies puff up and crisp on the edges. Is there anything aquafaba can’t do? I think not.

Baking sheet with freshly baked Healthy Gluten-Free Oatmeal Chocolate Chip Cookies

Just 12-15 minutes in the oven and these babies are ready to go. You can make the dough ahead of time and chill overnight or even scoop out and freeze for future late-night cookie cravings (raise your hand if this happens to you way too often).

A stack of healthy Gluten-Free Oatmeal Chocolate Chip Cookies alongside a glass of dairy-free milk

I hope you all LOVE cookies! They’re:

Tender on the inside
Crispy on the outside
Packed with oats
Studded with chocolate
Healthier than your average cookie
& SO delicious

These would make the perfect cookie to have around to snack on throughout the week. If I were you, I’d throw them (already baked) into the freezer to have a cold, crunchy cookie when your sweet tooth craving strikes. (Trust me, I’m an expert – frozen cookies are where it’s at).

If you’re into cookies, be sure to check out our 5-Ingredient Vegan Gluten Free Cookies, Almond Butter No-Bake Cookies, Coconut No-Bake Cookies, Soft & Chewy Gluten-Free Chocolate Chip Cookies, and Vegan GF Peanut Butter Cup Cookies.

If you try this recipe, let us know how it goes! Leave a comment, rate it (it’s super helpful!), and don’t forget to tag a photo #minimalistbaker on Instagram so we can see what you come up with. Cheers, friends!

Plate of Healthy Gluten-Free Vegan Oatmeal Chocolate Chip CookiesBreaking apart a warm Gluten-Free Oatmeal Chocolate Chip Cookie

Healthy Oatmeal Chocolate Chip Cookies

Healthy, vegan, and gluten-free oatmeal chocolate chip cookies made with 10 wholesome ingredients! Tender on the inside, crunchy on the outside, SO delicious!
Author Minimalist Baker
Print
Oats, dark chocolate, and a plate of Healthy Oatmeal Chocolate Chip Cookies
4.9 from 148 votes
Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings 12 (cookies)
Course Dessert
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 4 Days

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

  • 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 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 (1 of 12 servings)

Serving: 1 cookies Calories: 139 Carbohydrates: 13.1 g Protein: 2.6 g Fat: 9.2 g Saturated Fat: 4.6 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 43 mg Fiber: 1.7 g Sugar: 7.7 g

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  1. sandra forte says

    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

  2. Holly says

    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!

  3. Om_Chanti says

    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.

  4. Patricia Villella says

    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.

  5. Prachi says

    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.

  6. Emmaline says

    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!!

  7. LINDA says

    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.

  8. Rebecca Hartley says

    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!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmm, is it possible one of your ingredients wasn’t fresh? Or did you use baking soda instead of baking powder?

  9. Leah says

    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!

  10. leyander Ellery says

    These are officially my new go to choc chip cookie! absolutely love the texture. I made them as the recipe suggested and added some hemp seeds. so good!

  11. Ulwi says

    I made these today and they were great, warm and gooey out of the oven!

    Changes to the recipe:
    I added a bit of oat flour to thicken the batter
    I used 70% dark chocolate (not vegan)
    I forgot the baking powder!
    I didn’t have vanilla extract
    Used 2 medium eggs instead of the aquafaba
    Used grapeseed oil instead of coconut
    Used toasted shredded coconut
    Added cinnamon

    I love how this recipe used less almond meal than your “Best Almond Meal Chocolate Chip Cookies” (which we loved by the way!) because almond meal is expensive.
    The shredded coconut gave this an earthy and crunchy taste.
    The outside wasn’t very crispy because I put this on the bottom rack of the oven for a bit and also my oven thermometer is broken so we never know the absolute temperature.

  12. Michelle says

    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

  13. Emily Cho says

    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.

  14. jo Ann says

    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!

  15. Holly says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you both enjoyed them, Holly! Thanks so much for the lovely review!

  16. Jana says

    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!)

  17. Menna says

    I made these last night and they were terrific! I was wondering what’s the best way to heat them up after stored in the freezer? Is it best to let them defrost a night before and heat in microwave or oven? Thanks very much for sharing this recipe with us, it will be on rotation in our home!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Menna, for ultimate freshness, you could freeze unbaked cookies and cook them in the oven when ready to eat. But for cookies that have already been baked, yes, defrosting the night before and then reheating would be best. Hope that helps!

  18. Sarah C says

    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?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sarah, hmm, sorry to hear that happened! Is it possible that you measured the aquafaba after whipping instead of before? We’d say try adding more to see if that helps.

      • Sarah C says

        Ah okay, I think we did mess up the aquabfaba measurement. After deciding to double the batch, we added more after whipping, so probably wasn’t quite enough. Thank you so much for the tip and all the amazing recipes!

    • Claire says

      They look delicious, and I can’t wait to try making them! Is there anything I can’t use to substitute for aquafaba, as I do t have any on hand! Thanks!!!

  19. Olivia says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Olivia. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  20. Lindsey says

    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!!

  21. Maria says

    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!

      • Sierra says

        I love minimalist baker! My husband found these recipe for health conscious cookies for our toddler. Sounded interesting and I wasn’t sure if they’d taste good because it didn’t have egg or butter. I was Wrong! These are incredible! I made these two days ago and am making a double batch today so I can share with friends . First time I followed the recipe to a tee and today I’m using 2 eggs for my double batch. New favorite cookie recipe 👏👏👏

  22. Heather says

    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.

  23. Veronique Boyer says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Veronique. We are so glad you enjoyed this recipe! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  24. Nicole says

    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!

  25. Camilla Buenting says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, thanks so much for your kind words and lovely review, Camilla! We’re so glad you are enjoying our recipes! xo

  26. Noreen says

    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 🥰

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad he enjoyed it, Noreen! Thanks so much for the lovely review! Enjoy!

  27. Noreen says

    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 🥰

  28. JK says

    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!

  29. Freda Zook says

    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!!

  30. Jordan says

    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!

      • Erica says

        I don’t know why but I followed the recipe to a T but it came out super dry. I used almond meal (oven dried almond pulp that was blended down), egg instead of aquafaba and coconut sugar instead of brown sugar and an extra tbsp of coconut oil in the batter. The cookies did not spread at all and have the texture of dehydrated dog biscuits! :( I’m thinking of giving up altogether on trying to find a use for my almond pulp after making mylk. Nothing has worked out.

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Erica, we find that when subbing almond meal made from almond pulp, it doesn’t sub well 1:1 due to the lower fat content. You typically need to add more oil to compensate.

  31. Chris says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Chris, let us know how it goes next time! It sounds like they may have needed more flour.

  32. Michelle says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Michelle. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  33. Meghan Mead says

    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!

  34. Jason M says

    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!

  35. Leslee Garfield says

    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!

  36. Carolyn says

    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 :)

  37. Alicia says

    Hi! For the aquafaba, is it 1/4 c of the liquid/brine before or after its been whipped? Whipping 1/4 c made a LOT of foam, but only 1/4 c of foam didn’t seem like nearly enough, so I couldn’t quite figure it out. Thanks for your help!

  38. Lexi says

    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!!

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Melissa, we haven’t tried that, but it might work! But maybe compensate for the lower fat content with additional almond butter or oil? Let us know if you try it!

  39. Katelyn McDonald says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you find the weights helpful and that you enjoy this recipe, Katelyn! Thanks for sharing!

  40. Anne says

    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.

  41. Erin says

    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?

  42. Annette says

    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!!!?

  43. Parv says

    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!

  44. Molly says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Regina. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  45. Kelsey says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Kelsey. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  46. Lori says

    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?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      So glad to hear it, Lori! It should keep ~1 week in the fridge, otherwise, freeze the liquid for longer-term storage.

  47. Constance @croostifoodi says

    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.

  48. Cassondra says

    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!

  49. Martie says

    What can I replace the Aquafaba with

    and I don’t understand how subbing almond butter with peanut butter helps if you have a bit allergy?

    Looking forward to trying this!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Martie, some people are allergic to one and not the other. You may be able to sub flax eggs or chicken eggs (if not vegan) for the aquafaba, but we haven’t tried it and can’t guarantee results. We would recommend checking the comment section to see what others have tried.

  50. Sherry says

    Question about Aquafaba, I make my chickpea at home I dont buy the canned ones, can I still use the water remaining after I boil/ cook the chickpeas if i dont add salt and onion? or can i use it even if i added those ?
    Thanks

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sherry, we haven’t tried it from homemade, but based on our research you essentially save the cooking liquid from your chickpeas and then cook the liquid down on low heat and reduce until it’s slightly thickened! Let us know if you try it!

  51. Rosie says

    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.

  52. Taylor says

    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!

  53. Jonathan says

    I was just looking for a healthy recipe and stumbled into this. Super Delicious. I enjoyed it and my friends at work really enjoyed the flavor without a sugar rush, so often found in other cookies. I also liked the aquafaba-never used it before. While I eat chickpeas sometimes, I am wondering if you can just get the aquafaba without the chickpeas, for example if I were to triple the recipe? Also wondering what happens if you don’t whip the aquafaba first?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jonathan, we aren’t sure of a way to get aquafaba on its own. Whipping the aquafaba helps make the cookies more fluffy!

  54. Ronda says

    These are so good. I’ve made them twice. I addEd pecans both times. My scoop made 9 instead of 12. I wish I’d remembered how long I cooked the first time, I may have gone a tad to long with this batch. Not burnt though and still amazing! Could you tell me what they look like when cooked perfectly ? I don’t remember if they still should look slightly moist in the center or totally firmed up!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Ronda, we’re so glad you enjoy them! They should be lightly golden browned on the bottom. Hope that helps!

  55. Mandy Carroll says

    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!!

  56. Maureen B says

    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!

  57. Jennifer I-M says

    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!!

  58. June Love says

    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!

  59. Shan says

    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!

  60. MaryAnne says

    Question – do you take them out of the oven at 10 minutes and wait till the oven heats up to 375* or do you just up the temp and leave them for another 2-4 minutes as it heats to the higher temp? Thnxs

  61. Kimberly Hewitt says

    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 ?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Kimberly. We are so glad you both enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  62. Nicole says

    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!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Nicole. We are so glad you enjoy this recipe! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  63. Rita says

    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!

  64. Misha says

    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.

  65. Lolo says

    Hi, thanks for this great recipe! I don’t have any aquafaba at hand and I’m hoping to make this recipe right away, so are there any substitutions you can suggest? I don’t mind using eggs in the recipe, pumpkin or whatever else you think will do the work of the aquafaba?
    Thanks so much!
    Lolo

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      In place of aquafaba, we think you could probably sub a flax egg or if not vegan, an egg or egg whites. If you try either let us know!

  66. Sylvia says

    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.

  67. Savannah says

    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!!!!

  68. Dew says

    Does the coconut taste come through? The texture, I can see hiding behind the oats and chips and the pecans I’ll be adding, but wondering whether a coconut hater would hate these.

  69. Deborah Bitner says

    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.

  70. Susan Sneath says

    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.

  71. Jill Newman says

    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.

    • Jaclyn says

      I am thinking of doubling the recipe and using eggs instead of aquafaba (bc I don’t have chickpeas on hand :( ) Did you use one egg or two when you doubled the remaining ingredients of the recipe?

  72. Kona says

    Followed the measurements exactly but somehow ended up with an extremely crumbly dough. Had to add extra almond butter to get that firm texture. Was there something I missed? I appreciate any advice so I can try these again!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, this can sometimes depend on the freshness of nut butter and brown sugar, and any other ingredient modifications you may have made? Assuming that wasn’t the case, I’d say you just needed a bit more aquafaba or nut butter to help bind!

  73. Caterina says

    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!

  74. Shanda says

    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!!!

  75. Rachel says

    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!!

  76. Nic says

    Goodness, these are absolutely delicious.
    I hate waste and had chickpea brine left over, so glad I found this recipe.
    Followed the recipe, the only difference being, that I only had a bag of vegan chocolate orange buttons, so I chopped those up and have to say, the orange flavour comes out beautifully and works really well with the rest of the ingredients. Lovely treat and I will be making them again.

  77. Izabela says

    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!

  78. hanna oz says

    they cookies were so so good!! except they did all apart immediately after they cooler…after i set them in the fridge they stuck together. but i am wondering what i can do differently next time so they dont fall apart…should i make the dough more wet or should i add xantham gum??

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          We wouldn’t recommend it! Coconut flour is very dense. You could try using more almond meal or oats? But it will effect the flavor/texture, so adjust accordingly. Let us know if you give it a try!

  79. Christine says

    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!

  80. Bethany says

    I made the recipe as directed and I found it a little too sweet for my taste. Don’t get me wrong, they are perfect in every other way and I was so happy not to be using 2 sticks of butter like my grandmother’s recipe calls for. However, is it possible to use less sugar and still get the same results on cook time and softness to crispness ratios?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Bethany, we haven’t tried it with less sugar, but might work! Let us know if you give it a try!

  81. Carli says

    Any recommendations if I don’t have an avocado or coconut oil? I do have applesauce. Thank you in advance!

  82. Clara says

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

  83. Lilo says

    Is it possible to replace the aquafaba with something else? Some of us only use dried chickpeas and won’t buy a can just for the brine…

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      So, if not vegan you can sub 1 large egg per 1/3 cup aquafaba. Otherwise, this recipe may be a little tricky to sub out aquafaba.

  84. Leah says

    This looks so delicious thank you !!! If I subbed maple syrup for the sugar would you have any recs to adjust the dry/wet ingredients to compensate ?

  85. Cassie says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Cassie. We are so glad you enjoy these cookies! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  86. Ronica says

    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

  87. Joyce says

    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 !

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hello! We haven’t tried that and aren’t sure how it would turn out. We think you could replace the aquafaba with 1 large egg and add a little more oats (or another dry ingredient) to compensate for the added moisture of the apple. Hope that helps! If you give it a try, we would love to hear how it goes!

  88. Britt says

    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!

  89. Janet D. says

    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!!

  90. Pam says

    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!

  91. Jane says

    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.

  92. Sarah says

    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!

  93. Shawn says

    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.

  94. Michelle says

    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.

  95. Kate says

    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!

  96. Lyndsey Starkey says

    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.

  97. Marie says

    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

  98. Susi says

    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.

  99. Erin S says

    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.

  100. Emily Carney says

    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!

  101. Kelli says

    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.

  102. Sharon (Sherryl) says

    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)

  103. Molly Ledford says

    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!

  104. Ashley says

    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!

  105. Ashley says

    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!

  106. Marilyn says

    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.

  107. Natalie says

    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 ! ?

  108. Melbourne Vegan Vault says

    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.

  109. Ada says

    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!

  110. Amy Engel says

    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!

  111. Gillian says

    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.

  112. Anna Vine O'Connell says

    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..

  113. Katee says

    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!

  114. N says

    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?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  115. Mallory says

    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 :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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.

  116. Anastasiia says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  117. Kim says

    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.

  118. Renee Purdy says

    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!

  119. Jill says

    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 :)

  120. Stephanie says

    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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks for sharing your recipe change, Stephanie! We’re glad you and your kids enjoyed these cookies.

  121. Ellen says

    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!

  122. Florence Cuomo says

    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!

  123. Hope says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  124. Aimée says

    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 :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks for sharing your recipe changes, Aimée! Glad you and your boyfriend loved them!

  125. Vicki says

    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.

  126. Bethany says

    Just made these and they are the business! Absolute perfection. This was my first attempt at doing anything with aquafaba and it worked great!

  127. Savannah says

    The perfect oatmeal chocolate chip cookie! Ive been looking for a go-to vegan cookie recipe and this is definitely it. 10/10 !!!

  128. Bren says

    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!

  129. Courtney says

    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!!

  130. Sara Daves says

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

  131. Helena Coonen says

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

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

  132. DW says

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

  133. Stephanie says

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

  134. Sarah Willis says

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

  135. Stephanie says

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

  136. Amanda S says

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

  137. Kathy P says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

      • Kathy P says

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

  138. Stephanie S says

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

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

  139. Diane says

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

  140. Annie says

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

  141. Niti mayer says

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

  142. Kay says

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

  143. Julie says

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

  144. Rachael Zambias says

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

  145. Jane says

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

  146. Tamara says

    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.

  147. Trinidad says

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

  148. Gabriela says

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

  149. Amelia says

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

  150. Racquel says

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

  151. Jane says

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

  152. Celeste Ramsey says

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

  153. Katie says

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

  154. Wandie says

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

  155. Arman says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  156. Lara Ovidio says

    The best cookies ever!

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

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

    Thank you Dana for all your nice recipes.

  157. Madeline says

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

  158. Mathilde says

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

  159. charlsye says

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

  160. Sophia Schonwetter says

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

  161. Irene says

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

  162. Rachelle says

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

  163. Susan says

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

  164. avocado says

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

  165. Fareeha Sajjad says

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

  166. mip says

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

  167. Sue says

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

  168. Jessica says

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

  169. Julie says

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

  170. Lina Smith says

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

  171. Laura says

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

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

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

    5 stars!!!

  172. Deborah Gomer says

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

  173. Alex says

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

  174. kelli says

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

  175. Danny says

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

    Thank you!!

  176. Sara says

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

  177. Tiny says

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

  178. Anne says

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

  179. Laura says

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

  180. Luciana says

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

  181. Rita L Napolitano says

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

  182. Lorraine says

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

  183. Savannah says

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

  184. Lune says

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

  185. Alexandra Apple says

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