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Oats, dark chocolate, and a plate of Healthy Oatmeal Chocolate Chip Cookies
4.9 from 102 votes

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
Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings: 12 (cookies)
Category: 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

  1. In a large mixing bowl, stir together almond flour, oats, coconut, vegan chocolate, baking powder, salt, and sugar.
  2. 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.)
  3. 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.
  4. Preheat oven to 350 degrees F (176 C) and either lightly grease or line a baking sheet with parchment paper.

  5. 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.
  6. 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.
  7. Remove from oven and let cool for 5 minutes. Then carefully loosen with a spatula - they can stick a little to the bare pan.
  8. 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 Per Serving (1 of 12 cookies)