Healthy Oatmeal Chocolate Chip Cookies

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

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

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

Just made these and they are absolutely amazing!

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

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

These are so so yummy :) recommend!

These tasted great! Nothing healthy about them of course but that’s not what I was after anyway.

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

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

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

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.

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

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

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

Dana,
I have fallen in love with these cookies. I made them this evening and intended to take some to a colleague to try and I’m embarrassed to say there are none left to take to anyone. I enjoyed these cookies sooooooo much. I will be making these again soon. I usually make cookies for the holiday and often times give away. I can’t wait to bake them and let others try it.
I was really impressed with the aqua faba because I have never baked anything using it until I happened upon your site. This is a new way of baking for me and I am loving it. I can’t wait to try more of your recipes.

These cookies are a game changer!!!! They are so delicious – it makes studying on a Saturday night bearable…

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

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

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

THESE ARE AMAZING!!!!!! Enough said ☺

The best cookies ever!

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

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

Thank you Dana for all your nice recipes.

So bloody tasty. Nice outer crisp. Easy to make.

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

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

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

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

Delicious!! Thank you for a great recipe. Everyone enjoyed these!!

I used an egg white and these are tasty, crisp with a little chew!!

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.

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

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

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

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

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

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

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

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

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

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

5 stars!!!

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

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

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

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

Thank you!!

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

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!

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!

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.

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

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

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!

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

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!

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!

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.

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.

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!

I made this with 2 flax eggs came out dry

Made these using ground sunflower and ground pumpkin seeds instead of almond flour – amazing!

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

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.