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 Cookies
Breaking 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
4.91 from 197 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 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 10-12 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.
  • Store leftovers in a loosely sealed container at room temperature up to 3-4 days, or in the freezer for 1 month. We recommend storing them in the freezer once cooked to help retain their crispy exterior. These are so delicious when warm and dipped in almond milk or hot cocoa!

Video

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. 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.

  2. 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!

  3. 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.

  4. 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!

  5. 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.

  6. 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!

  7. 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!

  8. 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!

  9. 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!!

  10. 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!

  11. 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!!

  12. 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!

  13. 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!

  14. 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

  15. 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

  16. 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

  17. 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!

  18. 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.

  19. 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!

  20. 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.

  21. 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!!!!

  22. 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.

  23. 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.

  24. 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.

  25. 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?

  26. 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!

  27. 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!

  28. 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!!!

  29. 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!!

  30. 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.

  31. 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!

  32. 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!

  33. 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!

  34. 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!

  35. Carli says

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

  36. 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 ?

  37. 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.

  38. 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 ?

  39. 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

  40. 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

  41. 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!

  42. 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!

  43. 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!!

  44. 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!

  45. 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.

  46. 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!

  47. 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.

  48. 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.

  49. 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!

  50. 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.

  51. 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

  52. 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.

  53. 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.

  54. 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!

  55. 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.

  56. 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)

  57. 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!

  58. 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!

  59. 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!

  60. 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.

  61. 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 ! ?

  62. 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.

  63. 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!

  64. 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!

  65. 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.

  66. 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..

  67. 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!

  68. 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!

  69. 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.

  70. 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!

  71. 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.

  72. 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!

  73. 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 :)

  74. 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.

  75. 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!

  76. 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!

  77. 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!

  78. 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!

  79. 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.

  80. 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!

  81. 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 !!!

  82. 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!

  83. 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!!