Are you ready for the BEST healthy oatmeal chocolate chip cookies EVER?! They’re chewy, vegan, gluten free and SO GOOD that they’ve officially become one of my favorite cookies to make when I’m looking for a healthy and nourishing, but still satisfying treat.
And guys, what is life without a little chocolate? Frankly, I’m not sure.
I first came up with this vegan chocolate chip oatmeal cookie recipe when I was messing around in the kitchen late at night. We usually eat dinner at 7pm and by so by 9pm, I’m ready for a little something sweet to end the night. I have a go-to oatmeal cookie that I’ll always make, but this time wanted it to be dairy free, vegan and gluten free because frankly, if I give you a recipe for one version, you’ll ask for the other. LOLZ.
So, tell me, what’s better than a cookie for just about everyone? Enter these RIDICULOUSLY GOOD HEALTHY OATMEAL CHOCOLATE CHIP COOKIES. Yummmmmmm.
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Ingredients in healthy oatmeal chocolate chip cookies
The best part about these healthy chocolate chip cookies? They’re easy to make, take only 20 minutes, are made in one bowl and you probably already have all of the ingredients for them in your pantry! You’ll need:
- Gluten free oat flour: this flour is one of my favorites to bake with and you can easily make it yourself! I’ve included instructions on how to do so below.
- Gluten free oats: I recommend using gluten free rolled oats in this recipe to ensure that the cookies bake up properly and have that delicious chew to them.
- Flaxseed meal: baking with flaxseed meal is a great way to substitute a flax egg for regular eggs to keep them vegan.
- Coconut oil: just a bit of coconut oil give these healthy oatmeal chocolate chip cookies the right amount of moisture without having to use butter.
- Coconut sugar: we’re sweetening these cookies with all natural coconut sugar instead of regular, refined sugar. You can use brown sugar if you’d like.
- Shredded unsweetened coconut: the coconut gives these healthy oatmeal cookies an extra delicious chew to them plus a little natural sweetness.
- Vanilla: an essential for yummy baked goods.
- Baking soda & salt: to ensure these bake up properly.
- Chocolate chips: feel free to use your favorite brand or keep these oatmeal cookies vegan by using dairy free chocolate chips! I love using dark chocolate chips or breaking up a dark chocolate bar.
What makes these oatmeal cookies healthy?
Classic chocolate chip cookies are made with refined sugar, refined flour and plenty of butter, but this healthy chocolate chip cookie recipe has no butter and the cookies are sweetened with just a bit of coconut sugar. They still taste INCREDIBLE, of course.
These healthy chocolate chip cookies have the perfect texture with crispy edges, a chewy inside and are so absolutely delicious that no one will be able to tell that they’re vegan or gluten-free! Don’t forget to top them with a little flaky sea salt for a fun sweet and salty twist.
Can I use a different flour?
Unfortunately, no, I cannot recommend a substitution for these oat flour in this recipe, but see below for an easy way to make it at home! If you’re looking for a flour alternative, try one of these chocolate chip cookies:
- Almond Flour Chocolate Chip Cookies
- Chickpea Flour Chocolate Chip Cookies (vegan-friendly!)
- Grain Free Peanut Butter Chocolate Chunk Cookies (using almond flour & coconut flour)
- The Best Gluten Free Chocolate Chip Cookies You’ll Ever Eat (using quinoa flour)
- The Best Brown Butter Chocolate Chip Cookies You’ll Ever Eat (using all-purpose flour)
Get all of my chocolate chip cookie recipes here!
How to make a flax egg
This recipe calls for a flax egg to keep these healthy chocolate chip cookies vegan. If you’ve never made a ‘flax egg’ before, it’s very easy and replaces traditional eggs in recipes. Just add flaxseed meal and water to a bowl, allow it to sit for a few minutes, then use it in the recipe as directed. I also have a guide for how to make vegan egg substitutes here.
How to make gluten free oat flour
You can easily make your own gluten free oat flour by simply placing oats into a blender and blending or pulsing until they’re smooth and resemble flour. Check out my tutorial with all of my best tips & tricks. This is a super easy & affordable option. Be sure to measure out 3/4 cup of your oat flour after making it!
The right type of oats to use
These healthy oatmeal cookies use gluten free rolled oats, if you are making them for someone who is gluten free, it’s important to make sure the oats are gluten free certified. If you aren’t gluten free, you can use old-fashioned rolled oats. Please do not use quick oats or steel cut oats in this recipe, it will not work out the same.
Make these healthy chocolate chip cookies your own
- Don’t skip the coconut! The shredded coconut helps to bind these cookies together and give them extra flavor so I would not suggest leaving it out. If you want to leave it out though, simply add in 1/4 cup more oat flour instead.
- Swap out the flax egg: if you want to use a regular egg, you can, you just may need to add in some extra oat flour. I would guess about 2-3 tablespoons of extra oat flour would do the trick.
- Swap the coconut oil for butter: feel free to use regular melted butter instead of coconut oil if you are not vegan/dairy free.
- If you want additional healthy fats: feel free to add in ¼ cup chopped walnuts or pecans.
Why these cookies are great for nursing mamas + kids
These healthy oatmeal cookies are very similar to my lactation cookie recipe and are great for mamas who are nursing because they’re made with ingredients that have been known to increase milk supply like:
- Oats
- Healthy fats from coconut oil
- And flaxseed meal
Not only are they great for moms, but these healthy cookies are also an awesome, wholesome treat for kids, too! Throw them in a lunchbox, or bake them up for an after-school treat. Keep these cookies on hand, or feel free to freeze them for later.
How to freeze healthy chocolate chip cookies
You can either freeze the chocolate chip cookie dough or batches of already-baked cookies! Check out my full tutorial here and enjoy these wonderful cookies from the freezer for months whenever your sweet tooth hits.
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More healthy cookie recipes you might like
- Gluten Free Chocolate Chip Cookies
- The Best Lactation Cookies (for nursing mamas!)
- Chickpea Flour Chocolate Chip Cookies
- 5-Ingredient Vegan Peanut Butter Cookies
- V & GF Blueberry Breakfast Cookies
Get all of my cookie recipes here!
You’re going to love these healthy oatmeal chocolate chip cookies, please let me know if you make it by leaving a comment and rating the recipe below. I’d love to hear from you and it helps encourage others to make the recipe! Enjoy xo!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Healthy Oatmeal Chocolate Chip Cookies (vegan & gluten free!)
Ingredients
- 1 tablespoon flaxseed meal
- 3 tablespoons room temperature water
- 1/4 cup melted and cooled coconut oil*
- 1/2 cup coconut sugar
- 1 teaspoon vanilla extract
- 3/4 cup gluten free oat flour
- 1/2 cup gluten free rolled oats
- 1/2 cup unsweetened shredded coconut (do not use big coconut flakes)
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1/2 cup chocolate chips, vegan/dairy free if desired
- Fancy sea salt, for sprinkling on top
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- In a medium bowl, mix together flaxseed meal and water, let it sit for 5 minutes while you get all your other ingredients ready. After 5 minutes the ‘flaxegg’ will be ready and you can add the melted and cooled coconut oil, coconut sugar and vanilla extract to the bowl; whisk together until smooth.
- Next add in the oat flour, rolled oats, shredded coconut, baking soda and salt. Mix until well combined. Fold in chocolate chips.
- Use a medium cookie scoop and place about 1 heaping tablespoon dough on prepared baking sheet, about 2 inches apart. You should get 10 cookies. If you want thicker cookies, leave as is. If you want slightly thinner cookies, very gently push ONLY the top of the cookie down just a very tiny bit. Don’t overdo it -- these are vegan cookies and we want them to stick together!
- Bake cookies for 9-12 minutes until edges are just slightly golden brown. Once cookies come out of oven, sprinkle the tops with fancy sea salt.
- Allow cookies to cool on baking sheet for 10-15 minutes before removing and transferring to a wire rack to finish cooling. Leaving them on the baking sheet will help them settle up and hold together. Makes 10 cookies.
Recipe Notes
Nutrition
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
killin’ it per usual, friend. Love the look of these!
OMG. I JUST MADE THESE, THEY ARE UNREAL 👏🏼👏🏼👏🏼
Glad you loved them!
I just made these and they are delicious! Thanks for a gluten free, vegan oatmeal cookie! Going to have to make another batch because these will be gone very soon! Thanks!
These look amazing!! Unfortunately, I’m unable to get flaxseed meal; what may I replace it with?
They’re so delicious! Feel free to use a regular egg, you might just have to add a tablespoon or two more oat flour.
You can grind flaxseeds to make a meal.
PLs sign me up
Absolutely!
Awesome! Going to have to double the recipe next time…they went quick!!
They always go quick in my house, too! Glad you loved them 🙂
Can you substitute coconut sugar for cane sugar?
Also, instead of oat flour can I use rice flour?
Yes you can use cane sugar. I’m sure rice flour would work, but i haven’t tested it to be certain!
Horrible recipe. I followed it exactly. I tried twice and both time the cookies completely flattened. I was left with a cookie sheet full of mush. Really disappointed wish I hadn’t bothered in the first place
Love this recipe! Vegan and gluten free yet it tastes so good!
Absolutely! Healthy enough for breakfast (but tastes like dessert 😉 ).
I used melted cacao butter to replace the melted coconut oil, as I use cacao butter as an oil replacement in every recipe without an issue. This was the only thing in the recipe I changed and the cookies didn’t hold their shape and instead melted out flat in 9 minutes. Even though they’re flat and sad they still taste AMAZING, honestly the best vegan cookie I’ve ever had and I’ve been vegan for over 6 years. Any tips on helping them not come out flat?
I have already made these cookies three times, and they’re always gone the next day!! Definitely one of my new go-to cookie recipes
So happy to hear that! I make them almost weekly 🙂 so easy and delicious!
Oatmeal cookies are the freaking BEST, especially with chocolate, raisins, nuts, seeds, and sea salt! All the ingredients are in my kitchen, so I cannot be more excited!
Absolutely! Hope you love these 🙂
These are absolutely one of the most delicious cookies I have EVER made. The texture is perfect and the taste is a mix of sweet and salty. They definitely satisfy by after lunch/after dinner sweet craving!
So happy to hear that! One of our favorite “lunch desserts” over here, too 🙂
Can you leave out the coconut?
I wouldn’t recommend it, but if you do, simply add in a few tablespoons more oat flour.
These look amazing! I don’t have shredded coconut, coconut oil or flax on hand but I do have coconut flour, unsweetened applesauce and chia seeds – would those work as a substitute?
No, they wouldn’t — sorry!
Did you use unsweetened coconut? My coconut is a smaller flake and is unsweetened. Do you think that will work?
It should be shredded coconut, not flaked and unsweetened. Either way, feel free to try! I’m sure it will be fine.
LOVE THESE
I found these while searching for lactation cookies and was happy it didn’t have any super unusual ingredients as I live overseas and have a hard time finding specialty ingredients. I made these when I was 37 weeks pregnant and stashed them in the freezer. Pulled them out when I went to the hospital and enjoyed them during my stay. My milk came in within 36 hours of birth and I’d like to think these amazingly delicious cookies had something to do with it!
Amazing! So happy to hear that, Amber. They’re truly a magical cookie 🙂 Great tip to stash these in the freezer for easy treats.
This recipe is by far the best! I was eyeing it for a while and made it last week for the first time and made it again 5 times since then, YESS THEYRE THAT GOOD! But I was just unable to form them into cookies as they weren’t sticking together so i just made them into bars. Was wondering how you shaped them?
So glad you love them! Hmmm that’s odd. They always shape up really well for me! Try sticking the dough in the fridge for 5 minutes next time. Also be sure you aren’t using liquid coconut oil, but rather coconut oil that is only liquid when melted.
I make these ALL the time. I make them to help support breastfeeding – all the “lactation” cookie recipes out there are so full of sugar! I add brewer’s yeast, hemp seeds and do 1/4 cup chocolate chips and 1/4 cup of raisins. Oatmeal, flax and coconut oil are already great to help.
My husband even loves these!
So happy those additions work out well! I’ll have to try that the next time I make them 🙂
These look great, but all I have at the moment is quick oats. It says that quick oats wouldn’t work, but what would the outcome be if I were to use them anyway?
I haven’t tried using quick oats, but the cookies will likely turn out flatter. You could use quick oats and increase the oats by 1/4 cup 🙂
Made them and omg the texture is amazing and used dark chocolate and love the taste with the coconut. Mine were hard to shape though maybe because i used quick oat and sub the coconut oil for avocado oil ? I used my hand but they were barely holding but once on the baking pan and cooked they were fine but not well shaped ahah but still delicious. Thanx again for an other great recipe
Unfortunately, not following the recipe as written means that you may have different results. Avocado oil is much different than coconut oil and quick oats do not hold their shape or have quite the same texture when baked. Next time, feel free to ask about substitutions here first 🙂 I’m glad they’re still yummy though.
Love these cookies- especially since they’re a semi-healthy alternative to normal chocolate chip cookies! Although, for some reason when I took them out of the oven the chocolate chips seemed to melt/leak out of the cookie which didn’t leave the best presentation. Wondering what I could have done that left them this way? But overall love the taste and will be trying to perfect them in the future!
Glad you love them! Hmmm I’m not sure what could cause the chocolate chips to melt out of the cookies – it might just be where they ended up in the dough ball!
Thank you so much for this recipe! We all LOVE these cookies and they are arguably some of the best I’ve ever made (whether vegan or not)…Making my second batch for this weekend right now 🙂
Love that! One of my all time fav cookies, too 🙂
YASSS!! These are amazeballs! I added a little peanut butter as well.
So good!!
I used almond flour at the same ratio and used a regular egg…..hands down the best oatmeal cookies I have ever made. They aren’t too sweet and have a perfect texture if you let them cool. Thank you AK!
Glad those swaps worked out well! Love these ones, too 🙂
I used whole wheat flour instead of oat flour and it worked really well. They had a really good texture and were nice and chewy.
Great! I’m glad that swap worked out well. Such a great treat!
Damn these cookies are FABULOUS, and that’s an understatement. I recommend this recipe for my fellow carnivores too, that’s how good they are. I made these for galentine’s day and my gals said they loved them and they weren’t just saying that to not make me feel bad, I swear.
Love that! The perfect galentine’s day treat 🙂
Love this recipe, I don’t add coconut but sub for hemp hearts. Never fails!
Perfect! I’m so glad you love these!
Hello, I have just made these cookies and can’t wait to try them!! I was just wondering what you would recommend storage wise – room temp or fridge? And how long do they last? Thank you:)
Hi! Feel free to keep them at room temp in an airtight container for up to 4-5 days 🙂 You can also easily freeze them if you’d like – check out the full post for doing so.
This is a delicious cookie. Crispy outside and gooey inside. Definitely will become a staple recipe for us and we are not vegan at all! Just love all the ingredients.
Glad you loved them! One of my favs 🙂
There is hardly liquid in these.. I had to add oat milk and tahini just to be able to form the cookies and they were still super crumbly after they were cooked. What would you recommend to make them stick together?
I just made these and has zero issue. Did you make the flax egg and use coconut oil? It’s also incredibly important not to pack your flour!
These cookies had such a great flavor! They really spread out when baking. I think maybe it was too much chocolate chips for the batter. I love coconut flakes it this! The cookies combined all my favorite flavors!
Did you use shredded coconut? I never have an issue with these spreading too much, but that’s just me! Feel free to reduce chocolate chips. 🙂
I just made these and they are great! I didn’t have coconut so I just added more oat flour, I also used a normal egg because I’m not vegan. They kept their shape very well and they were thick!! I thought they needed a bit more in the oven because of it but it seems I over baked them slightly. The flavor is fantastic though!! Thank you for this recipe. I love Ambitious Kitchen, the recipes are so great and true to their word!
Perfect! So glad you loved these!
Okay wow. First of all… I don’t even like oatmeal cookies but quarantine is doing me dirty and I’m craving everything and anything but these cookies are HANDS DOWN THE BEST OATMEAL CHOCOLATE CHIP COOKIES EVER. Will be coming back for more😍 AK is my go to always
Amazing!! I’m so glad you loved them! 🙂
These were very, very yummy! Mine flattened out quite a bit though, so I do recommend following the instructions when it says place two inches apart! Will be making them again. The only thing I didn’t like was that they didn’t hold together perfectly, but for the most part it was manageable.
Hmmm I’ve found these to hold together well – I might suggest double checking your measurements in here. But I’m glad you liked them regardless!
Made a vegan version of this recipe using 1 banana instead of flaxseed and they came out delicious! Just had to add a sprinkle more of flour to compensate. Also added crushed walnuts… bookmarking for many more batches!
I’m glad that worked out well! Delicious!
I used egg and butter and didn’t have any coconut. I also used quick oats so they were flat but tasted great. I will double the recipe next time.
I’m glad you enjoyed regardless! Perfect treat 🙂
Delicious cookies so 5stars for taste. I replaced the chocolate with broken up pecans because I didn’t have any chocolate. My only issue was that they were breaking apart quite a bit when trying to lay them on the tray which was a warning given on the recipe. They came out nicely but feel like they broke quite easily- maybe had I used chocolate it would have been better.
Glad you liked the taste! Sorry to hear that. Next time let your flaxegg and/or dough sit a bit longer in the bowl before forming into cookies!
Can I make these using an egg or eggs? I don’t need the recipe to be vegan, just looking for healthy recipes. If yes, how many? and do the directions change at all?
thanks!
Hi! I have a note within the “notes” section of the recipe 🙂 if you want to use a regular egg, you can, you just may need to add in a tablespoon or two of extra oat flour. I haven’t tested these with a regular egg though so I can’t be certain.
There are delicious! I made the recipe as it is written. My daughter (who has been reluctant to try any oatmeal cookies) helped me make these. Once they were cooled she tried one, declared it delicious and then tried to convince me to let her eat more of them! Thanks for another great recipe!
Amazing! So happy to hear that 🙂
Absolutely delicious! Going to make another batch this week 🙂
Perfect! Glad you loved them!
These are my favorite chocolate chip cookie! Since being in quarantine I’ve made them three times and each time I used almond flour bc that’s what I had on hand (along with all other regular ingredients listed. This was the only substitution) and they came out AMAZING. Dare I say a little chewier? I will probably continue to make them this way in the future!
I’m glad that works out well! Such a great treat 🙂
Excellent recipe, thank you. We loved the cookies!
I’m so glad!
Delish! Made exactly as written. Will def make again 🙂
Perfect! Glad you loved them!
I loved these cookies. I always put shredded coconut in my oatmeal cookies because I love the flavour and chewiness! These had a lovely texture for a vegan cookie. The only sub I made was brown sugar for coconut sugar, since it’s all I had, and I probably could have used a tad less. Thanks for a healthier recipe that is actually still a treat!
Perfect! Glad you enjoyed!
These look great! But I just ran out of coconut sugar. Do you think I could substitute it with an equal amount of brown sugar? Thanks in advance!
Yes that should be fine!
Lovrd them. Can’t wait to make for a friend who is glutenfree, dairy free and vegan.
I hope he/she loves them, too!
I just made these and they were awesome, fresh out of the oven! My entire family of sweet tooths (plus a very picky eater) loved them and asked me why I didn’t make more. They were fluffy and gooey at the same time with a crisp exterior.
I am definitely going to make these again tomorrow!
Substitutions:
1 egg instead of flax meal and water
grapeseed oil instead of coconut oil
brown sugar instead of coconut sugar
Oat flour instead of shredded coconut
Added around 1/4 cup coconut flour for moisture
Thanks for a great recipe!
I’m glad those swaps worked out well! The perfect treat 🙂
These are AMAZING! Have made them twice now, both times with an egg (I add the additional 2 Tb of oat flour) and they turn out fine. Family love them – thanks 🙂
Perfect! Glad everyone loves these 🙂
These are so awesome! Love a healthy treat after dinner! Very fast and easy to make.
Absolutely! Glad you enjoyed 🙂
THESE ARE SO GOOOOOD!
I’m glad you love them!!
They were moist and delicious 😋 Next time I would press down on the cookies a little bit more as they didn’t flatten out any more. I was hoping that they would look like your pics.
Feel free to flatten them out a bit more next time! Glad you enjoyed 🙂
Hii!! Could i use almond butter instead of coconut oil?
Thanks!
Hi! I wouldn’t recommend it as the texture will not be the same. Feel free to use butter or vegan butter instead!
Hello! They only had sweetened coconut shreds at store – will that work? Should I lessen the sugar amount?
Yes that will be fine! I make them all the time with sweetened shreds 🙂
Hello! I only have liquid coconut oil, I live in a very hot weather.. Should I use less coconut oil then?
Hi! Do you mean that it’s liquid because it’s hot in your home/outside? If so, you can just use it as-is as a liquid!
Wow… these cookies are so delicious ~ I’ll definitely be making them many times again and I can’t wait to make them for my pregnant sister once she has her baby. I’m vegan and anti-candida, and this is actually the first time I ever used flax egg to which I was very pleasantly surprised!
I swapped out the Coconut Sugar for Miss Jones SmartSugar Coconut Sugar Blend (powdered coconut sugar, chicory root fiber, tapioca syrup, monkfruit extract) to not stray too far away from the recipe but to reduce the sugar by 50%. A+ 🙂
These were good! Subbed the oat flour for half coconut flour and half gluten free flour mix, more because I’m lazy and didn’t feel like washing another dish (food processor), and they still turned out wonderful! They’re dense and really don’t spread, so the push down is necessary, but man, a swell healthy cookie! Perfect chew and sweetness for dessert, breakfast, or even a pre-workout tiny bite! I’ll make again!
I’m glad that worked out well! Perfect treat or snack 🙂
THESE ARE SO GOOD!!!!!!! Seriously go make them.
So glad you like them!
these cookies were actually so good! they taste kind of like regular chocolate chip cookies, and are very chewy. mine didn’t look like hers at all, but they still (probably my fault) but are still delicious!
I’m glad you liked them! It’s all about what they taste like 🙂
Yummy! Very quick, easy and tasty. I was a bit concerned that they really weren’t holding together when I scooped the dough out to form the dough balls but the cookies turned out just fine.
Perfect! So glad you enjoyed 🙂
Is it possible to cut out a little bit of sugar? I was thinking about 1/4 cup instead of 1/2
I think you could get away with 1/3 cup!
Delicious just like all her baked goods!
Glad you like them!
Great recipe, we decided to add an egg and not keep them vegan. We used the 3/4c GF flour (not oat) and 3 tbsp of water which kept the consistency. We will definitely make these again and try some pecans!
Perfect! I’m glad that worked out well!
Ok these are another level..!!! Total bomb.. I mean I can’t believe they are vegan, gluten free and yet so so so so so much more tastier than any other oatmeal cookies. I followed recipe to the T, just substituted jaggery powder in place of coconut sugar and also added a few walnuts in it.. love love love love it
Amazing! Glad that worked out well 🙂
Love this recipe!! Made them the first time and subbed the coconut for more oat flour and were delicious. The second time, I used almond meal in place of the coconut and they still turned out great!
I’m glad that worked out well! Such a great treat 🙂
Hi, do you think it would be okay to swap the coconut oil with applesauce? And do you have any ideas on what I would have to change if I added some nut butter? Thank you!
I’m sorry, I wouldn’t recommend using applesauce for coconut oil. I’ve only tested and can recommend these cookies as is and the other subs I’ve suggested.
My husband and I absolutely love these cookies. I believe I cooked mine a little longer as my husband loves crunchy cookies, not the soft chewy ones in most recipes. These also had such a wonderful flavor. I had to use organic cane sugar because I didn’t have the coconut sugar, but I do want to make a 3 rd batch trying the coconut sugar! Thank you for this great gluten-free recipe!
Perfect! So glad you both loved them!
Delicious cookie recipe. Successful every time!
So happy to hear that!
This recipe was spot on- the cookies turned out great! And they were very delicious!
Thank you!!
So happy to hear that!
These cookies are INSANE good. Can’t even tell they are healthy! I think thees are my new favourite!
The perfect dessert! 🙂
These cookies taste amazing! Love the flavor and texture that the coconut gives. Next time I may add more oat flour as the cookies did flatten out quite a bit when baking, resulting in a thinner cookie. I saw the footnote about adding more flour to make a thicker cookie too late but I will definitely be making them again and give that a try. The whole family loved them!
Sooooo gooood!
Glad you loved these!
Seriously my favorite cookies. Love that you can sub items to customize them.
So happy to hear that!
Okay, wow! I wanted to make these and after looking at the ingredients I went, ehhhh these may be on the dry, less sweet side, but I will give them a try anyways. I can’t believe how sweet and delicious they are! You would never know that it didn’t contain refined sugar and flour or egg! I am definitely making these again and again! Thank you!
So glad you gave these a try! Such a great treat 🙂
Mmmkay… so I’ve made these cookies 3x in the past 2 -3 weeks- and I think I’m in love. I made them once with whole wheat flour then added a tbsp or so more of oil and they also taste absolutely delicious with that substitution. You just have to really form and pat down the cookie since they won’t spread as much.
So glad you love them!
Followed recipe exactly and cookies all melted into 1 big square. Too much liquid – need more flour. It tastes really yummy but terribly rich lol
So strange! Did you follow the recipe exactly? They should come out like the photos 🙂
These look great! I only have brown sugar at the moment – do you think I could get away with adding only 1/4 cup? Or should I add the 1/2 cup?
I would do 1/2 cup or 1/3 cup 🙂
These were good but would have been better if I used vegan butter instead of coconut oil and chocolate chips instead of raisins (I subbed). Thanks for a yummy recipe!
Let me know if you give it a try that way next time!
Love yoyr recipes!
Just one question: do you ever use teff flour?
Would it be same as almond ir coconut flour?
Thank you❤️
I’m so glad! And I don’t typically bake with teff flour so I wouldn’t recommend substituting it for almond and coconut!
These came out incredibly dry. We followed the directions exactly.
Sorry to hear that! I wish I could help troubleshoot for you as they should have the right amount of moisture. Was your coconut oil cool before adding? Or did you by chance pack your oat flour?
Made these today but tripled the recipe – we’re a family of four (with two teenagers) so one batch wouldn’t have lasted through the day😉. I only used one third of the sugar and still think the cookies taste fine, but they are pretty crumbly and didn’t flatten. Would triple sugar have made the difference?
The sugar does add liquid to the batter so I wouldn’t have suggested skipping adding it without a replacement — next time follow the recipe for best results.
These are amazing! I am obsessed with oatmeal cookies and these are definitely my new fav. So moist and not too much oatmeal but great texture and flavor from the coconut! They are too good!
So happy to hear that!
Made these tonight and they’re so delish! Mine spread more than the photo but they got caramelized and crispy on the bottom—yum! Maldon salt on top takes them to another level!!
So glad you loved them! Always a little salt on top 🙂
I made these cookies tonight. OMG, they are good!!!! The only change I made was I used almond flour instead of oat flour, simply because I had almond flour and not oat flour in the pantry. The cookies turned out great. I will be making these cookies again. My family loved them!!
I’m glad they still worked out! Such a great treat 🙂
Excellent recipe, great taste – blending chewy and crispy. I made the ‘flax-egg’ – brilliant & worked perfectly. Also made the oat flour just grinding up a cup of my old fashioned oats in the nutri-Bullet. Easy! And much cheaper than paying $5 for a small bag of oat flour in the store!. Thanks for the recipe – will make these again, especially for my gluten/
-free friends.
Perfect! So glad you enjoyed!
Coconut lovers rejoice! Easy and delicious! Thank you! Great recipe👍🏼🍪
Absolutely! Glad you loved them!
I’ve been on the hunt for a good vegan / GF chocolate chip cookie and was so excited to see this new recipe! I followed the recipe as is with a few minor tweaks: ground my own oat flour, used half vegan butter / half coconut oil, added a few walnuts. Unfortunately, the cookies spread into 1 giant blob and I had to cook much longer than 12 minutes. I find that my recent GF/vegan cookie experimentations have all resulted in the same issue – spreading. How do I avoid this? I want my cookies to look like actual cookies, although they still did taste really good! But look nothing like cookies 😀
Hmmm could be a few things: did you measure your oat flour correctly and was it VERY finely ground? Store bought oat flour is very fine, so using a high powdered blender (not a food processor) is a must when making it at home. Next, I’m not sure what vegan butter you used, but I probably wouldn’t have mixed the two, could have just been more liquid like — unsure. Try full coconut oil next time. I’ve tested these cookies about 15 times and they always come out perfect, so just make sure you are measuring correctly and following the recipe as written and you shouldn’t have any issues! 🙂
I made these yesterday and they are a WOW! I made them a bit smaller for a total of 14 cookies and baked them for 9 minutes. So delicious! They have a great texture and flavor. They are a ‘feel good’ cookie with such nutritious ingredients. I will be making these again and again!! Thank you!
Perfect! Glad you loved them 🙂
Oh my goodness these are delicious. Made them exactly as the recipe states (which is a rarity for me) and they’re the perfect cookie for someone who likes a little more texture than your regular choc chip situation.
I’m not vegan or allergic to gluten but I do like to incorporate lots of variety into what I put into my body, which is why I chose this recipe. These cookies will be making a regular appearance in our house!
Delicious! My two little guys loved them too! I used butter instead of coconut oil and they turned out great. Will definitely make these again. Thanks!
Love love love these. Made them as is but followed the note and swapped the full amount of coconut out for oat flour. Perfect and delicious. My husband loved them too which is always a bonus. Great recipe, thanks for another great one AK.
I’m glad that worked out well! perfect treat 🙂
So good I couldn’t stop eating them and love that they are healthy.
The best treat! Glad you enjoyed 🙂
Made these for the second time and I love them. I used a regular egg and added 3 extra tablespoons of oat flour. They held together great and are a wonderful sweet treat 😊
Perfect! Such a great, easy dessert!
Monique, this recipe is amazing!! These cookies taste like samoas, the girl scout cookie. Love the healthy ingredients. Thank you!
So happy to hear that!
These cookies are my go-to crowd pleaser!! Everyone who’s tried them raves about these, vegans and non-vegans alike. They’re so easy, quick, and delicious!
I’m so glad! Perfect treat 🙂
I’m not exaggerating when I say this is the best healthy cookie recipe I’ve ever tried! After my first time making it I now have started to make triple batches because my family eats these cookies up so fast! 🙂
Amazing! So happy to hear that!
I literally can’t stop eating these! I made them last weekend and my house loved and devoured them and I’m making another batch today!
So glad you love them!
Perfect cookies that are crispy and full of flavour. Plus they can be done very quickly. I have prepared them with both the flaxegg and a normal egg, and for me, the dough is much more easy to work with using the normal egg. In any case, they always turned out delicious.
So good! Thank you!!
I have made this recipe so many times now because everyone who tries one cookie comes back for more! I bring these to any event where dessert might be needed and I think the added coconut gives it a great texture and unique touch!
These cookies are phenomenal! I have made them so many times and bring them to any occasion that might need a dessert. The shredded coconut creates a great texture and a unique flavor that keeps people coming back! Needs to be 10 stars!!!
These were so easy to make and kind of reminded me of a Samoa Girl Scout cookie. I added flakey sea salt on top after I took them out of the oven and were next level!
I made this a dozen of time. Our favourite.
these are SO good! I used 1/2 AP flour and 1/2 almond flour in place of oat flour and they turned out perfectly!
delicious! I always have some in my freezer, for a quick treat, I often use less sugar but they are best with the full quantity of sugar!
These are the most delicious easy to make cookies. Had to double the recipe the second time as they were gone in an instant!
Perfect treat!
The best. I think I better start doubling the recipe. Everyone is a fan over here.
Absolutely!
This is my go to recipe for cookies. Super easy and delicious. Plus, my Gluten free (and non gluten free) friends LOVE IT!
I’m so glad!
These taste amazing! Just wish they stuck together a little more and were a little fluffier
Glad you enjoyed! Maybe try chilling them a bit before baking 🙂
So delicious!!
Glad you enjoyed!!
This has quickly become my go to cookie to make with my 2 year old egg-allergic child. My non sweet-tooth husband also devours them. We follow the recipe exactly as is and they’re delicious every time.
Amazing! Glad these are a hit with the family 🙂
These were so amazing!!!!! My 4 and 2 year olds wolfed it down without complaints!! I love that they are made with wholesome ingredients! I love your recipes Monique!! Forever making them!!
So happy to hear that!! Thanks, Linda!
My go to healthy cookie recipe! I make a double batch and put craisins in half and dark choc chips in the other half. 10/10 every time.
We loved these cookies and they baked really well. We thought they tasted like monster cookies! We will definitely make these again!
These were so easy to make. I subbed a real egg for the flax egg and added extra oat flour as suggested and they turned out great!
First time making a GF and Vegan cookie. Never knew it could be SO FREAKING GOOD. Recipe is definitely a keeper.
Forgot the rating!
Just made these and they are SO tasty! Thanks for this recipe!
Just wondering about the calories. Is 219 the calorie count for one cookie? Because that’s almost double what my “unhealthy” store bought ones have in them, same size.
I could eat these cookies every day! I have made them every week for the last month. I use a regular egg. Once I used applesauce instead of the coconut oil and they were still delicious. They’re so simple yet taste fancy and indulgent!
These are absolutely delicious and just like the picture and description. A nice little crispiness on the outside and nice chewy centre 🙂 I added 1/2 tsp baking powder by mistake so I also put in the 1/2 tsp baking soda – they’re delicious. 🙂
About to make these for a second time, definitely a new favourite for my boyfriend and I. Thank you for all your wonderful recipes 😊
you girl, are always outdoing yourself!! these are the best. it was tried really hard not to eat the whole batch in one day. i think there are a couple left 😉 yum!
Aw thank you! Glad you loved them!
Just made these and they were SO good!! Does not taste vegan. Everyone in my family loved them….even my dad who doesn’t like “healthy” things! Will definitely make again!
So happy to hear that!
These came out great and were enjoyed by all! I used canola oil instead of coconut oil and it didn’t seem to negatively impact the cookies. Very yummy and chewy. I had to share the recipe with others.
Perfect! Glad you enjoyed 🙂
I made these on a whim with what I had on hand, which admittedly meant some substitutions, I used date sugar instead of coconut sugar, and am wondering if that’s why when I tried to “whisk until smooth,” it just turned into a gooey ball? (Whisking was not an option.)
In order to incorporate the dry ingredients, I had to add a couple of tablespoons of oat milk. I also used a little bit of brown rice flour to make the full measurement of oat flour, but I don’t think enough to change anything. When I baked them, they didn’t flatten at all and only crisped at all on the bottom, so they look more like odd crumbly balls than cookies.
I’ve double-checked my measurements and everything remaining was right – mostly just putting this here so other people don’t do what I did! They taste okay but not what I was hoping for and based on the positive comments/my subs, that’s my fault (lol). Will still def try other recipes!
Hmmm date sugar could have definitely been the culprit here! Let me know if you give it a try with coconut sugar as they should turn out well with the exact measurements listed 🙂
This are so good! They taste like chocolate Hobnobs!
Glad you loved them!!
These are delicious! You can’t even tell that they are GF and vegan. Thanks for the recipe!
Such a great treat! Glad you liked them 🙂
This is one of my top favourite vegan cookie recipes. These are so delicious – I keep making them!
So happy to hear that!
I love these cookies!
I’m so glad!
These are my favorite homemade cookies. Ever. I end up using the Enjoy Life mini choco chips (a slightly heaping 1/2 cup, being honest) and they work great in these! The only thing I haven’t done is add the sea salt on top… Mostly because I dig in to them too quickly and forget to do it. Maybe one of these days I’ll be patient. These cookies never last longer than a few days in my house. OBSESSED.
Love it! Perfect treat 🙂
These were AMAZING. The recipe is deceptively simple, and the batter looks “healthy,” so truthfully, my expectations were low. But when my husband and teenage son couldn’t stop eating the batter out of the bowl, I started to think that I might be in for a pleasant surprise. My two toddlers and I made these cookies, and they were very easy to put together. We doubled the recipe, and the little ones threw some cranberries and almonds into half the batter out of curiosity, and those cookies came out delicious, too! I’m grateful that they are so healthy because we can’t stop eating them. Thanks for the great recipe! It’s a keeper!
Amazing! So glad they were a hit 🙂 love the idea of adding cranberries.
I have been trying to eat mostly vegan for the past few months, so I’ve been trying out many new recipes. Of all the vegan cookies I’ve made so far, these are definitely the best ones!! First of all, you would never know they are vegan. Second, they are a healthy dessert option that is actually so so yummy!! Plus they are very easy and quick to make. I baked mine for about 10 minutes, then I let them cool on the baking sheet for 10 more minutes. They turned out a little crunchy on the edges and soft in the middle, just perfect! Thanks for this great recipe, I’m sure I’ll be making it many more times 🙂
The best! So glad you found these ones!
I adore these cookies. I love how fast they come together, that classic oatmeal taste, the chewy factor (yum!) – LOVE. THEM. I’ve made them 4 or 5 times, I never modify or substitute a thing and they are perfect little morsels every time! Thanks for a wonderful go to recipe! Off to eat another one 😂👍🏻
The best! So glad you love them!
These cookies are AMAZING. We always double the recipe and they don’t last even close to a day in our house! My partner and the kiddos have decided this replaces his mom’s traditional cookie recipe as the go to. He even tacked it up on the kitchen prep area wall so it’s always there and his hope that we all memorize it 😂 I use chia seeds in place of flax, and neutral tasting rice bran oil. Thank you so much for the recipe, it’s greatly appreciated as I transition to gf/df lifestyle.
Haha love that! Perfect treat for the whole family 🙂
Hi! These look beautiful! I only have desiccated coconut, would that work as a sub for the shredded coconut? X
Hi! I would use shredded coconut for best results!
I’ve lost count of the number of times I’ve made these. They are absolute perfection! I never have oat flour on hand and am too lazy to make it, so I’ve used the same amount of almond flour instead and they’re delicious. Thank you so much for this recipe!!
Amazing! So glad you love them!
38 weeks pregnant and LOVE that these will serve as an amazing treat and help with lactation. I did sub 2 regular eggs for the flax egg and added slightly more oat flour. Also used quick oats and did 1.5x. Turned out fluffy and amazing flavor!
Love that!! You and me both 🙂 glad you enjoyed!
These cookies are one of my favorites! I have even tried them without coconut and they still hold together.
I’m so glad! Perfect treat 🙂
These are seriously the best gluten free cookies I have ever had. Compete with standard oatmeal cookies… and pretty basic ingredients which aren’t too expensive or exotic!
So glad you loved them! Easy and delicious 🙂
🌟🌟🌟🌟🌟Oh My! My my! my My MY!!! Sooo Good! ThIs software program would not allow me to give this recipe 5 stars. I substituted all-purpose flour for the oat flour and I did not use any salt. I had to make myself stop eating them. I’ll have to bake another batch or two for lunch the remainder of this week because the first batch only lasted about a day and a half. Thanks you for sharing this recipe.
I’m glad those swaps worked out well! Such a great treat 🙂
This is probably the recipe that I’ve made the most…it’s my go-to! And my friends and family love it. Very quick way to do a dessert and I like that it doesn’t make a full batch of 24 cookies – 12 is just right!
Amazing! Perfect treat or even a snack 🙂
These are AMAZING! It’s hard to believe they are a healthier cookie. Delicious!
Absolutely! Glad you love them!
So easy to make and consistently delicious. I’ve made these so many times and have subbed almond flour (def more mushy with this but still amazing) and whole wheat flour when I didn’t have oat flour. They always come out incredible.
So glad you love these!
Delicious! I did 1/4 cup chocolate chips, 1/4 cup raisins and 1/4 cup chopped pecans as the add ins. I found it helpful to lightly wet the tip of my fingers to help shape. Did 6 large cookies and took 10-11 mins at 350. Thank you!
Perfect! Sounds delicious!
These are amazing!! I subbed butter for the coconut oil and left out the shredded coconut (added a bit of extra oat flour). The cookies retained their form exactly (did not flatten out at all), which was weird to me, but they came out with a great texture and moisture level!
Hmm those couple of swaps likely made the texture a bit different, but I’m glad you enjoyed!
Wonderful and easy! Thank you. 🙂
Yay! You’re so welcome!
Glad that you loved them!
So yummy! These fulfilled my sweet craving but I still felt like I was having something healthier! Will definitely make again!
Right?! So glad you loved these!
I’ve made these several times. Delicious!
Woohoo! Glad you’re loving them!
So my 20 month old son managed to sneak one off the counter while I was in the adjoining room, and he enjoyed it very much. That tells you how good these are! Super simple to make.
HAHA that is so cute! Glad that you guys are both loving them!
These cookies are amazing!! They are crunchy and they have an amazing flavor.
I’m always repeating this recipe: it’s easy and everyone likes it.
I tried without the chocolate chips, and they resulted very good as well.
Thank you for sharing these recipes !
I’m so happy you’re loving them, Nicole!! Glad that they were delicious even without the chocolate chips 🙂
These are delicious and addicting!! You can even swap out half the sugar for monk fruit sweetener for less guilt.
So happy you enjoyed them, Dana!
Great cookies! They don’t taste like a “healthy cookie” at all. It was warm in my kitchen so they spread a lot and came out thin, which isn’t my usual preference for cookies, but these changed my mind on that. Chewy with crisp edges and a hint of caramel flavor from the coconut sugar which pairs well with the shredded coconut. I would make these again.
Amazing! I’m so happy to hear you loved them, even thought they turned out thin 🙂 Excited for you to make them again!
These cookies are deadly!Each time I plan to have one I end up eating four:( The best thing about them, is that they are so easy to make. Well done on the amazing recipe.
Omg RIGHT?! I’m so happy you love them, Chinelle!
Oh wow. Wow. Wow. These are DELICIOUS!! The only substitution I made was using butter instead of the coconut oil (as per the recipe notes).
I wish I would have doubled the recipe so I would have more!
I’m SO happy you’re loving them so much, Afton! Hope you can make another batch soon! 🙂
These cookies are SO delicious! I don’t care for a shredded coconut so I did the substitute with an extra 1/4 cup of oat flour and it turned out great! I love that AK recipes have substitutions so it’s easy to modify. Thanks for another AMAZING recipe!
Totally fine to omit the coconut, glad that worked out well and that you loved them 🙂
These were effortlessly awesome! Added a touch of spice, dried cranberries and dark chocolate– they were perfect. Will be making again.., tomorrow! Great recipe, thank you!
Yummm those are great additions, so happy you’re loving them!
These cookies are UNREAL! Definitely a family favorite and love that they are vegan. The coconut flavor isn’t overpowering at all, so don’t shy away from the shredded coconut. It adds great texture.
These are my go to easy cookies that curb a sweet craving but don’t have butter/eggs. Absolutely delicious!
I am ADDICTED to these! So incredibly delicious. Just froze a batch doe post partum snacks.
Such great cookies! My favorite cookie recipes are always ambitious kitchen’s!
I subbed raisins for chocolate chips and added some cinnamon and they were fantastic. Love that they are vegan then you can “sample” the dough, and my god it was hard not to just eat them raw!
Wow! These are such an amazing healthy treat to have around. I’m almost always wanting something sweet at night but don’t want something too treaty. These definitely fit the bill. They are also PERFECT with a cup of coffee in the afternoon. SO GOOD!
my husband and I are obsessed with these cookies. they are so chewy and absolutely dangerous. Our favorite cookie!!
Wow these taste incredible! Almost like oatmeal cookies but without the raisins. The batter was great so you know it’s going to be a tasty cookie. My only issue was they don’t hold up well like a cookie so it’s more like thick granola when they crumbled. It might be cause I made my own oatmeal flower. Not mad about it and we’ll absolutely make these again!
Right?! So happy you enjoyed them. They can definitely be a bit crumbly but I like to underbake mine a little so that they’re slightly chewy 🙂
SO good. They stick together like a regular (non-vegan) cookie! I decreased the sugar by about 2 tbsp and they are still plenty sweet for me! Perfect texture. I required the full 15 mins, but my oven runs a tad low and I’m at 1300 ft altitude. Delicious, will be making again!
I’m so happy you loved these, Mic!! Thanks so much for the review 🙂
These are the best cookies I have ever made in my life! Wow.
No way!! Omg I’m so happy to hear you loved these, thank you!
These are so delicious, I made a triple batch! I added cacao nibs into a batch instead of chocolate chips and it was delicious! Thank you for the recipe!
So glad to hear you loved these, Mady!!
Holy FORK BALLS! These are the most AMAZING COOKIES I have ever made. After the first batch came out and I took a little nibble, I IMMEDIATELY made the second batch.
MAKE THESE!
The best cookies ever! Everyone in my house loves these. They also work with vegan butter instead of coconut oil and egg replacer instead of flax egg. We like to toast the coconut, too! Printing this for quick reference as we will be making these often. Thanks for the great recipe!
Can I sub maple syrup for the coconut sugar? How much should I use?
I wouldn’t recommend it for this recipe since the maple syrup is liquid so the cookies won’t bake the same way, sorry!
I made exactly to recipe and they were like pancakes! Disappointed
I just made these and the recipe was easy to follow. They smell so good and we love the added pink Himalayan salt on top! Thank you for sharing these super delicious cookies.
I’ve been a gluten free baker for years and bake cookies every week! I’ve tried over a dozen different recipes for gf chocolate chip cookies and they’re all good but none taste like the original! I just made these for the first time, followed the recipe exactly (added nuts) and made them a hair bigger (doubled and got 18). I flattened a bit and salted before baking…just gave my husband one warm out of the oven and his comment was “these taste the most like real chocolate chip cookies of any you’ve ever made”… and that’s quite a compliment! Taste and texture spot on! My new “go to”!
Followed the recipe to a T and they turned out perfectly. They’re so freaking tasty they’re all I think about since making them. AK is the cookie queen!!
Yassss I’m so glad you loved these! Thank you!!
Probably the best cookies I’ve ever made home. I’ve done them already 4 times in double amounts and every time we’re delicious that’s why I decided to rate and add the comment. Many thanks!!
Ahh that’s amazing, I’m so glad you’re loving them! Thanks so much for the review 🙂
I have made these delicious cookies countless times, and have shared it with many friends. Instead of a flax egg, I use a chia egg! I take 1 T chia seeds and 3 T water; let sit for a few minutes. I am sure you could grind the chia but I don’t find it necessary and it works great!
I have also played around with using turbinado sugar instead of coconut sugar (incredible), or half coconut sugar/half turbinado…this recipe definitely has some play room. 🙂 Thank you for a wonderful recipe!
Love all these subs — I’m so happy you’ve enjoyed these many times! 🙂
These cookies are so good! I didn’t have coconut sugar or flax. So I used brown sugar and pumpkin as the egg replacement. I did half chocolate chips and half chocolate gems. I will definitely make these again
These are so gooooood! We arent vegan so used butter and egg and they are just so yummy and i feel okay about me and my kids eating waaay too many. Ha!
Haha yes they’re so easy to eat!! Happy you guys are loving them 🙂
These are my go-to cookie! I love the texture with the oats and the coconut.
Awesome!! So happy you love them 🙂
I am neither vegan or GF but this is one of my all time favourite cookie recipes! I often just use a regular egg then use about 1c oat flour to get the right dough consistency. It’s the perfect amount of sweetness the coconut adds a nice flavour! I have shared this recipe with so many friends and it’s always a hit!
Nice!! I’m so glad you and your friends love them!
The Healthy Oatmeal Chocolate Chip Cookies were delicious. I used a real egg. I might add a bit more coconut oil next time. They came out a bit dry. I added chopped walnuts too about a 1/4 cup. I used Lily’s Brand “Less Sugar” Milk Chocolate Chips. I needed to flatten them with a fork before I baked them as they were golf ball shaped and did not spread at all. But still really tasty. I will definitely make them again. They would make a great breakfast cookie. All your recipes are great! Thank you!
I’m so happy you enjoyed these, Linda! Thanks so much for sharing. Not totally sure why they didn’t spread, as long as you followed the recipe, but good call on flattening them 🙂
These are incredible! I’m shocked at how similar they taste to a traditional oatmeal cookie. I did a combination of butter and coconut oil since I didn’t have enough coconut oil, skipped out on the chocolate chips and flattened them out quite a bit and they spread like magic!! I fell in love with how perfect they looked coming out of the oven and couldn’t wait to try, they did not disappoint!! Thanks so much Monique!!
Aw thank you! I’m so happy you loved them, Zerin 🥰 Appreciate the review!
Another slam dunk, Monique! Love a one bowl, no chill, absolutely delicious recipe like this!
Ahh thank you, I’m thrilled you loved them!
These are so delicious! Thank you! I didn’t have coconut oil, so I used vegetable oil barking spread (the kind similar to butter) & a bit of avocado oil, and it was fine!
I’m so glad that worked well and that you enjoyed them! 🙂
I don’t usually leave reviews on recipes but these cookies were probably the best I’ve ever made. I added extra flaxseed and a TBSP of hemp hearts and used brown sugar. So good!
Thanks SO much for the review, Daina! It means a lot! So happy you loved these 🙂
YUM! 😋😁 These cookies made my tastebuds smile. I subbed organic unbleached flour for the oat flour since o didn’t have any on hand. I will try the oat flour next time. These cookies were easy, moist, and tasty. I loved the texture that the coconut added. I have already made them two more times since the first batch. How do I double or quadruple the recipe?
I’m so happy you loved them!! You can just 2x or 4x all of the ingredients 🙂
Excellent recipe, saw these cookies on your instagram and had to make them. The only substitution I’ve made was using date sugar in place of coconut sugar. Turned out great. Adding this recipe to my favorites from you among many others.
Thank you.
btw your kids are beautiful
Nice! So glad the date sugar worked well and that you loved them, Joanna 🙂 Thanks for the review!
These look amazing! I was wondering if I can use avocado oil or olive oil instead of the coconut oil? As well as maple syrup instead of the coconut sugar?
The best oatmeal cookies ever! Just made a batch and they’re gone! Will make more tomorrow. Soooooooo good! FYI – I used mini chips, and made them exactly a tablespoon in size. Baked for 10 mins.
I often double your recipes and I noticed that the quantities in the recipe notes don’t automatically change. For example- add 1/4 cup oat flour in place of the coconut. Should I be using 1/2 cup oat flour with a doubled recipe?
Hi! Yes, unfortunately I’m not able to double the amounts in the notes, sorry! You’d use 1/2 cup oat flour 🙂
Hello,
So I followed the recipe to a T , except the flax egg I replaced with an egg.. The batter was dry and falling apart and there were too many chocolate chips as they couldn’t be incorporated . Any ideas what went wrong ? I added 1 extra TBS of oatmeal flour as was written , when I replaced with an egg . Taste wise they were good !!! Hubby said they were more fulfilling than a regular oatmeal cookie .
Hi! Sorry to hear that about the texture. I’m not totally sure what could have gone wrong! Did you make your own oat flour or use store-bought? Any chance you packed the flour too much into your measuring cup? Here’s how I measure flour to ensure I’m not adding too much.
I used cassava flour in place of oat flour, and used 2 chicken eggs in place of vegan (I think the cassava is more absorbent than oat). These cookies came out so beautifully. A little crinkly, soft, and chewy. This cookie recipe is a slam dunk. You will not feel deprived by these healthy cookies, but pampered and indulgent. Cheers!!
So glad to hear they came out great!! Thanks for commenting 🙂
I substituted the flax with an egg and butter for the coconut oil and they went completely flat…one giant cookie! Definitely needed more flour.
oh no! so sorry to hear this, I wonder if it was the coconut oil. Did you melt it first?
Amazing! They came out absolutely delicious! A couple changes I made for preference is use avocado oil instead of coconut, 1/3 cup coconut sugar and no coconut flakes. Will definitely be making again and again!
Can I replace shredded coconut with something? Or would I just omit? I can’t do coconut. So I plan on trying with ghee and brown sugar instead
I LOVE THESE! My new absolute FAV cookies! Thanks so much 4 the recipe!
Way too sweet, threw it out.. felt concerned about the health of anyone who eat this.
Can we use cm fresh coconut to make these?
These are my new favorite healthy oatmeal chocolate chip cookie. I doubled the recipe because Ambitious kitchen always has amazing recipes. And this one was definitely amazing. First time ever using flaxmeal to substitute for egg. Worked great. Only problem is you will have a hard time just eating one. 😃
Ah this is amazing! So glad you are loving these cookies and that they turned out great 🙂
Absolutely delicious! Used melted butter and brown sugar. My toddler loved making these with me and also devoured them!
Aw I am so glad these cookies are a hit 🙂
It’s just TOO GOOD. It’s going to be hard not to make these daily. Wow. I replaced peanut butter for the shredded coconut because I wasn’t sure if I would like that or not. It’s just fantastic.
Sooooo delish! Reminds me of those chocolate coconut girlscout cookies. YUM!
do you think you could freeze the dough balls to bake later?
New favorite cookie recipe!!! Made these to bring to work and everyone LOVED them and were amazed when I said they were vegan and gluten free. Everyone wanted the recipe. I also went straight home and made another double batch and my family devoured them as well. My husband even asked me to print the recipe to have on hand so he can make them too!
We normally only have fine oats and followed your recommendation of increasing the amount by 1/4 cup and that’s worked perfectly. I’ve also found that having a bowl of water nearby to keep my hands wet while forming the cookies is crucial for getting them to stick together. Also normally end up increasing the baking time to about 13-15 mins total.
Hi! So excited to make these! How long will these stay good in an air tight container? Can I make them ahead of time and store them in the refrigerator? Thanks!&
Feel free to keep them at room temp in an airtight container for up to 4-5 days 🙂 You can also easily freeze them if you’d like – check out the full post for doing so.
Made these this afternoon and they’re awesome! I used a large egg, but I also used 2 tbsp. ground flax seed (no water) and they turned out so well! I pretty much stuck to the recipe otherwise, except I used a full cup of chocolate chips.
Thank you for sharing this recipe! I will make these again for sure!
YUM! I am so glad you are loving this recipe and it turned out great for you 🙂
SO GOOD. Best texture right out of the oven, but still delicious after. Wouldn’t believe they were vegan if I didn’t make them myself.
These are divine & super easy to make. I doubled the batch & then split in two so I could add butterscotch chips to my daughters batch (worked really well with coconut flavor), and dark chocolate chunks & pecans to the other half. I flattened mine & got 26 decent size chewy cookies. I’m tempted to hide a stash for myself as I know they’ll go fast! Thanks Monique!!
THESE ARE SO YUMMM. I opted to leave out the coconut (but added 1/4 cup extra oat flour per Monique’s reco) and opted to do a mix of raisins + dark chocolate chips. The texture was so chewy and perfectly sweet. Thanks, AK!
Perfect! SO glad you are loving this recipe and the subs worked out great for you ❤️
These were ridiculously delicious. I had to convert everything to metric and I think I must have made a few mistakes as my batter completely melted whilst baking. I ended up with one gigantic, utterly delicious cookie…with a great texture 🙂
Is there a chance someone could convert this recipe?
Hi! Well I am super glad it tasted great. I would recommend trying to use the conversion calculator on King Arthurs site. Hope that helps!
Got myself one giant cookie! My guess is I didn’t let the coconut oil cool enough, I’m assuming it should be soft but solid? Vs melted, hence “cooled”, which would be my mistake. I found the result tasty though too oily for my liking. My giant cookie once cooled was a nice texture, crunchy but moist and not hard. It broke into nice pieces but didn’t crumble into tiny bits.
Might attempt again, haven’t decided as it was a bit too oily for me.
Hi – The coconut oil should stay melted, but be a but cooled off before adding to the mixture. That most likely was the reason for your giant cookie. Hope that helps and you give this recipe another try!
Whoa, these live up to the hype!!! I made a triple batch to bring along for a weekend away and so glad I did. I added pecans (3/4 c for my triple batch) and skipped the salt on top just to keep them a little bit lower in salt for my kids. My cookie scoop left me with 12 cookies per batch (or 36 total) and this worked fine for me. It might just be my oven, but I baked each cookie sheet for 15 minutes. I did each batch separately so they’d bake evenly. Thanks for an amazing recipe!
ahhh this makes me so happy to hear! I am so glad you are loving these cookies and they turned out amazing for you, Keeley ❤️
Do you have to use coconut sugar, or would plain or brown work too? Looks yummy!
Brown sugar should work great, enjoy!
Would a light tasting olive oil or rice bran oil work in these cookies? Coconut oil doesn’t really agree with me & I am also careful of my cholesterol. We also have anaphylactic allergy in our house to ALL nuts & most seeds (flax & chia ok). Thankyou 😊
Hi Donna – You could try using some melted butter in place of the coconut oil. Enjoy!
I just made these cookies, and they’re so good! A quick and easy recipe which satisfied my sweet tooth. One wouldn’t think they’re “healthy.”
WOO! I am so glad you found this recipe and gave it a try, Janet. Happy to hear they came out great – remember, healthy CAN be delicious!! ❤️
These are seriously SO FREAKING GOOD. Thank you for the amazing recipe!
WOO! So glad to hear your loving these cookies ❤️
Great recipe. The cookies are soft and tasty. They are not super sweet either.
YUM! Happy to hear these turned out great for you and you’re loving them!
This is the first time I have ever posted about a recipe, but it was so good I had to! I had to substitute Bob’s Red Mill egg replacer as I was out of flax. Also used 1/4 cup of pecan flour instead of coconut. Used a Liles sugar than called for. Rave reviews from everyone!
😊
Fabulous! So glad this recipe is a hit and everyone is loving these cookies 🙂
my six year old and I loved making these!! Thank you for, yet again, another delicious recipe!
So fun! I am so glad you both loved making these and they turned out amazing for you
Simple recipe & delicious.
I always try to avoid using oil, so I substituted 1/4 C nut butter, 1/4 C applesauce and 1/4 C water for the oil. It was still delicious. They didn’t flatten completely like typical oatmeal cookies (which is a good thing). This recipe is definitely a keeper.
Awesome! So glad to hear this recipe is a hit for you, Annette!
Once again, your recipe was absolutely perfect and the cookies were devoured by everyone in my household! I wish I’d made a double batch! I followed your recipe and instructions and substituted a real egg and the texture and consistency were great. Everything you could want in a cookie 🤗
Thank you again for sharing your talent with all of us so we can enjoy your recipes!
Fabulous! Glad you loved these cookies and they turned out amazing for you!
These were amazing!!! I was worried bc they were a little hard to scoop out but once they were baked I was pleased. So far all of your recipes have been hits!!
Perfect! So glad you’re finding recipes here that you love!
Super super tasty but sooo greasy! I wonder if I could use less oil?
So strange to hear that they’re coming out greasy! Make sure that your coconut oil is completely cooled before mixing it with the rest of the ingredients, and then be sure to really whisk it in with the rest of the wet ingredients until the mixture looks fully incorporated. That should help! If not, feel free to try reducing it by about a tablespoon and let me know how that goes.
These taste so good but I’ve made them twice now and they flatten and spread into each other. Why aren’t they staying in a thick cookie shape for me? I even tried adding more oat flour and they still spread into a thin cookie. I followed the recipe exactly.
Hi! Very strange, especially with the extra oat flour. I’ve never seen this happen! I might suggest chilling the dough a bit before baking them, and ensure that your baking soda is fresh and your coconut oil has cooled completely.
SO good. I have been looking for a healthy, easy to make cookie that taste like treat. These are fabulous. I even forgot the coconut and still love em!
Amazing! Glad you love them!
These were perfect! Not too sweet, and you would never know they are gluten and dairy free! I substituted olive oil for coconut and brown sugar for coconut sugar. I have stopped searching for the best chocolate chip oatmeal cookie – gluten, vegan or otherwise! Thank you!
Absolutely! Glad you loved these!
I have tried so many different cookie recipes and I always come back to this one. It cannot get better than this. Even better because its gluten free and vegan and no one would know. My family loves these and we cannot stop making them.
Amazing! One of our favs, too 🙂
The best oatmeal cookies I’ve had, they turned out the perfect crisp texture I wanted after pushing them down a little, and the flavor was immaculate. Can’t believe they are vegan and gluten free
So happy to hear that!
These are EXCELLENT. I used 1/4 cup honey instead of sugar (because, you know, sugar), and pulsed the cacao nibs a few times to make them smaller. A few hours in the refrigerator and they had the power to thwart a powerful chocolate craving I had today! And, the toddler LOVES THEM. Thank you very much for posting this recipe…I’m keeping it forever ♥️
Perfect! Glad they were a hit!
Can I omit the unsweetened coconut flakes ? Do I need to substitute anything in their place ?
Lmk thanks !!
Hi! Check out the notes section – I have a specific note about leaving the coconut out 🙂
i substituted an egg for the flax, and cut the sugar and oil in half and these came out soo good!
Perfect! I’m glad those swaps worked out well!
These cookies are delicious! I’ve made them a few times with the flax egg, but they didn’t seem to stay together well. I recommend using one egg + 1 tbs flaxseed for a similar flavor and more cohesion. Yum!
Hmm did you make sure to let them cool completely and only use about 1 heaping tablespoon of dough? I’m glad they worked well with a regular egg!
The most amazing gluten free cookie I’ve had. I used a medium egg and didn’t adjust flour. These will be a staple in my house now.
So happy to hear that!
If anyone is on the fence about making this recipe – do not hesitate! I love to bake desserts yet due to our family devotion to living a healthy lifestyle, we hardly bake. Then we found this recipe….it has become our family favourite!
Changes; we reduce the coconut sugar down to 1/4 cup /add 2 Tablespoons organic date syrup / add 1 teaspoon of cinnamon.
Perfect! So glad they’re a favorite!
This recipe has become our family favourite!
I have to double or triple the recipe because these cookies disappear quickly after baking.
Recipe tips: I substitute organic date sugar and add 1/2 teaspoon cinnamon (we put it in everything). Store these in an airtight container at room temperature and the cookie flavour enhances and texture softens slightly.
Perfect! So glad everyone loves them!
The best oatmeal cookies ever!! Wow, thanks for the recipe!
These were delicious. Do you think I could reduce the coconut sugar a smidge and get the same results? Was thinking a little more than 1/3 cup (6 Tbsp)
So glad you enjoyed! Yes, I think that should work. Let me know if you try it!
These cookies are truly the BEST! We make them with an egg rather than a flax egg and have done brown butter instead of coconut oil on occasion. The brown butter makes it less coconuty (shocker haha) but my husband prefers the coconut oil because he says they taste like samoas! I wish I could give it more than 5 stars!
Love that! Great idea to try that out 🙂
Is there anything you make that isn’t a win? These are incredible and so easy to make, the only thing is I want to eat them all at once !!
So glad you loved these!
These were wonderful. Way better than I was expecting. Followed the recipe and made a double batch using 1/4c vegan mini chocolate chips and 1/2c chopped walnuts. I was worried they would stay puffed up & thick but they flattened during baking and had a nice chewy texture to them. Friends raved about them. Thanks so much for sharing Monique!
Amazing! So glad they were a hit!
These have been our go-to chocolate chip cookies for a while now. My daughter loves helping me make them. But a couple of weeks ago we had run out of chocolate chips so we just left them out and actually they were even better!
Love that! Such a great treat 🙂
Best vegan cookies recipe ever! Cookies came out delicious! And it is super easy to make!
So happy you love them!
Insanely delicious! Will be making these again and again!
So glad you love them!
Hi, would I be able to freeze the dough in balls and then just cook for a little longer when I want them? If so, how long do you think the dough would last in the freezer?
Yes! See the full post for freezing instructions – dough will last for up to 3 months 🙂
I’ve made this recipe twice and the taste is great but my cookies go so flat! I can’t figure out why. I’m following everything to a T and leaving them in nice round balls but they just end up paper thin. I tried refrigerating the dough before baking the second time but that didn’t do anything. If anyone has advice on how to fix this or what it may be please let me know!! They’d be so much yummier with a little thickness!
So strange! Try adding a tablespoon or two more of oat flour and let me know if that helps.
These cookies are delicious! I did use a whole egg in the recipe and substituted chopped almonds and currants for chocolate chips. They are great. Thank you so much.
Perfect! So glad you loved them!
These are so good! I made them small, and added freeze dried raspberries – thanks for another great recipe!
Love that idea! Glad you enjoyed!
This recipe was not successful. My mixture would not hold at all. perhaps suggestions in the notes for that would be helpful.
Just totally crumbled. really disappointed. 🙁
Sorry to hear that! I’d love to try and help troubleshoot. Did you follow the recipe exactly? Did you dough feel like it had too much moisture?
I’ve made this several times, following the recipe exactly, and every time they come out flat. The flavor is delicious, just wish I could get them more cookie-like. Any tips?
So sorry to hear this, they work for me (and so many others)! Try adding more flour next time. If they are completely flat 1/4 cup of flour should do the trick!
These are the most DELICIOUS cookies!! We follow the recipe exactly, have made them several times but they don’t rise and just flatten. We’re ok with this because they’re so delicious but any suggestions on how to tweak the recipe to get them to rise? Our baking soda was brand new. Would using a real egg help? We’re not vegan, just like getting the flax meal in. Regardless, these cookies are a favorite go to – as are you. Thank you for ALL the wonderful recipes 🙂
So glad you love these! Try rolling the dough balls a bit “taller” before baking, and/or chill the dough a bit before baking. Let me know if that helps!
What is the shelf life of these cookies, if left at room temp, fridge and freezer?
I’d say 3-4 days at room temp, 5 days in the fridge, and 3 months in the freezer.
I make these cookies over and over again! They are SO GOOD. I’ve made them with the flax egg, but have also made them with a real egg. They come out great either way. Could not recommend these cookies more!
Perfect! So happy to hear that 🙂
HOLY SMOKES did this ever come out perfectly!!!!! 5🌟 for sure. I did the recipe exactly as written. I added a bit of cinnamon. They are PERFECT! A must try for everyone. Thank you for the healthy recipe. This is going to be a go-to for me from now on.
Amazing! So happy you loved these!
Are these supposed to chill first? Mine turned into absolute slop and I followed the recipe to a T!
No need to chill! So strange — was the dough overly wet before you baked them?
I used unsalted butter so they wouldn’t be too coconutty…. still, a bit dry.
wonder if using brown coconut sugar next time might do the trick.
Strange! Butter should work well in here. Coconut sugar is typically brown in color – if you mean brown sugar, feel free to try that as well!
These are amazing! I’ve been looking for healthy cookies to give my 15-month old vegan baby for a while now, that he can hold and eat without them being too hard, crumbly, or unhealthy. These were a huge hot with him as well as with every other (non-vegan) person who tried them. Thanks for the recipe!
So happy to hear that!