Home > Desserts > Healthy Chocolate Chip Cookies Healthy Chocolate Chip Cookies November 6, 2014 | 428 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. Delicious Healthy Chocolate Chip Cookies with no gluten or dairy. These cookies have very little sugar, come together quickly in ONE bowl, and don’t require any “speciality” ingredients or trips to a local health foods store — you might already have everything needed in the pantry! Try our healthy oatmeal chocolate chip cookies, healthy chocolate cookies, or healthy pumpkin cookies next time! Healthy Chocolate Chip Cookies I had a few criteria’s for these cookies to come into existence: The ingredients needed to be “normal” — you shouldn’t have to go to a speciality health food store to be able to make these cookies. In fact, you may already have everything needed for this recipe in your pantry! The ingredients needed to actually be good nutritionally — not just a couple of nutritious swaps. We’ve got oats, an egg, coconut oil, cinnamon, salt, and dark chocolate chips all which have great nutritional benefits. There is some sugar in this recipe, but a very small amount — in fact a fraction of what you’d find in typical chewy chocolate chip cookies! This recipe needed to be simple to execute and fast to whip together. Check! Only one bowl, a hand whisk, and wooden spoon needed to have freshly-baked healthy chocolate chip cookies. What To Expect From This Recipe If you’re expecting this recipe to taste like regular chocolate chip cookies, I’ll tell you right here, this is not the recipe. There’s a reason loads of butter, tons of sugar, and even more chocolate makes such a compellingly delicious treat. When you take all that out, you can still have delicious cookies, but they’re going to taste pretty different. Texture-wise: These cookies are very crunchy with a sandy-like texture. Sandy textured cookies are made by using less sugar, less liquid, and a higher fat content (we use coconut oil as the fat (with nutritional benefits) in this recipe). These cookies quickly disintegrate, practically melting away in your mouth in one bite. These cookies are more dry than regular cookies — more of a crunchy cookie as opposed to soft & chewy. Flavor-wise: Fresh out of the oven, these cookies taste like crumbly, chewy oat bites with pools of melted chocolate. If you love oats, you will likely enjoy these cookies. If you aren’t a big oat fan, this is probably not the recipe for you! These also have a strong dark chocolate flavor from the dark chocolate chips (other chocolate can be used, it will just reduce health benefits of these cookies — more on this later). Finally, these aren’t very sweet; most of the sweetness comes from the chocolate chips. If you’d like them to be slightly sweeter, the brown sugar can be increased. I highly recommend topping the cookies with extra chocolate chips and a pinch of sea salt flakes for the perfect crunchy, salty & sweet treat! First off, what is oat flour? These healthy chocolate chip cookies use oats, which we blend up into a flour consistency, as the base for this recipe. Most healthy cookies call for flours you’ll likely have to buy online or at a health food store, so it was important to me that this recipe used something that most people have — old fashioned OR quick oats. Either will work in this recipe; steel cut oats are the only oats that don’t work. The oats are blended up before being added to the batter, and they resemble flour and serve the same function. Before you get overwhelmed, making oat flour takes mere minutes, it’s ridiculously easy! How to make powdered oats: Add the old-fashioned oats or quick oats to a food processor or small blender jar. Pulse or blend the oats until they are ground into a powder-like consistency that resembles flour. Stir the oats around to be sure that all the oats have been finely ground and there aren’t any whole oats left. (This will affect the texture and liquid absorption of these cookies.) QUICK TIP Make sure to measure the oats once they’ve been blended into a powder and not before. Gently pack the oats into the measuring cup and level the top off. It’s important to measure the oat flour correctly for the recipe to work properly. Other Ingredients in Healthy Chocolate Chip Cookies Below are some notes about the ingredients in this recipe. Oats. This ingredient is discussed more in depth up above. Read up on the amazing benefits of oats and why we love them in this healthy chocolate chip cookie recipe. Vanilla extract, salt, and cinnamon. All of these ingredients are hugely important for flavor of the cookies and add no additional calories. Cinnamon also boasts great health benefits, so why not throw it in these cookies?! If you aren’t a cinnamon fan, feel free to reduce the overall amount, but note that the flavor will also lack a bit with it left out or greatly reduced. Egg. The egg is important for binding and giving these cookies rise. Eggs are a great healthful ingredient to use — they have healthy fats and lots of protein! Baking soda. This is important for the structure of the cookies; be sure to use fresh baking soda. Other Ingredients in Healthy Chocolate Chip Cookies Continued Coconut oil. This oil is linked to myriads of health benefits and is integral to the cookie flavor and texture. Two important things to note when using this ingredient — measure it in its liquid state and let it fully cool to room temperature before adding to the cookies. This recipe relies on coconut oil, other oils won’t work the same. Brown sugar (OR coconut sugar). Obviously not a nutritious ingredient, but these cookies do need a little sweetness. We’re using a mere 4-6 tablespoons which is a fraction of the 2 (or more) cups you’ll find in a regular cookie recipe. This recipe does work with coconut sugar if you’d prefer to use a non-refined sugar. Dark chocolate chips. Why dark chocolate as opposed to milk or semi-sweet? Dark chocolate is known for its high antioxidant content, mineral content, and is a great source of healthy fats; read up on the benefits of dark chocolate here. Any type of chocolate chips will work in this recipe, it will just be slightly less nutritious with milk or semi-sweet chips. Healthy Chocolate Chip Cookies Tips Measure carefully. This recipe is very precise (as most baking is). It’s quick to make, but be precise in measuring everything fully and leveled to the top. To level the tops, sweep a metal spatula or the flat side of a knife across the top of the measuring cup. Follow the recipe. Even “tried and true” substitutions (think flax egg for regular egg, vegetable oil for coconut oil, or almond flour for oat flour) don’t work the same in these cookies — this recipe is fairly particular. Make gluten-free Healthy Chocolate Chip Cookies. While the ingredients in these bars are naturally gluten-free, make sure to check all your ingredient labels to verify they weren’t processed in a facility with gluten. Use room temperature ingredients. It’s best if the egg is at room temperature and the melted coconut oil is at room temperature. This ensures an even emulsion of ingredients instead of a cold egg seizing up warm or hot coconut oil. Healthy Chocolate Chip Cookies Tips Continued Measure cookie dough balls precisely. Each cookie dough ball should be 1 tablespoon in size. Roll and then slightly flatten the cookie dough balls before baking. Bake on a lined sheet pan. A Silpat liner or parchment paper helps bake foods evenly without burning and allows the cookies to release from the pan and clean up effortlessly. Without the liner, we found the bottoms of the cookies crisped up more than we liked. These cookies are very crumbly right out of the oven. Let them stand on the tray for a few minutes to firm up before carefully removing them with a metal spatula to a cooling rack. Handle delicately. Again, these cookies can be very crumbly and delicate. Move them carefully to avoid them breaking and crumbling apart. QUICK TIP While this recipe is very simple to make, it’s also fairly particular. I recommend following the recipe closely and measuring carefully. More nutritious treats to try Healthy Breakfast Cookies made with peanut butter Banana Bread with Greek Yogurt and loads of other nutritious ingredient swaps Chocolate Banana Muffins bakery-style, made better-for-you muffins Healthy Brownies made with no flour, no refined white sugar, & no butter Granola Bars naturally sweetened with dates FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Healthy Chocolate Chip Cookies 4.79 from 114 votes - Review this recipe Delicious Healthy Chocolate Chip Cookies with no gluten or dairy. These cookies have very little sugar, come together quickly in ONE bowl, and don't require any "speciality" ingredients or trips to a local health foods store -- you might already have everything needed in the pantry!These cookies are drier and more sandy than typically cookies. They're crunchy and practically melt in your mouth. We love them, but be prepared for a unique cookie texture here! SAVE TO RECIPE BOX Print Recipe Healthy Chocolate Chip Cookies 4.79 from 114 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Delicious Healthy Chocolate Chip Cookies with no gluten or dairy. These cookies have very little sugar, come together quickly in ONE bowl, and don't require any "speciality" ingredients or trips to a local health foods store -- you might already have everything needed in the pantry!These cookies are drier and more sandy than typically cookies. They're crunchy and practically melt in your mouth. We love them, but be prepared for a unique cookie texture here! Course Dessert Cuisine Healthy, Vegetarian Keyword Healthy Chocolate Chip Cookies Prep Time 20 minutes Cook Time 10 minutes Chilling Time 30 minutes Total Time 1 hour Servings 18 cookies Calories 126kcal Author Chelsea Cost $3.22 EquipmentSheet Pan & Silpat Liner or Parchment Paper Ingredients2 teaspoons (10g) vanilla extract1 large egg4 tablespoons (43g) (up to 6) dark brown sugar Note 11/2 cup (111g) melted coconut oil Note 21 and 1/2 cups (160g) oat flour (regular oats blended in a blender -- See Note 3)1/2 teaspoon baking soda1 teaspoon ground cinnamon1/2 teaspoon fine sea salt Note 41/2 cup (85g) dark chocolate chips Note 5Optional: sea salt flakes & additional dark chocolate chips for topping cookies InstructionsMELT COCONUT OIL: Melt the coconut oil in the microwave until it is liquid. Measure a level 1/2 cup of oil once fully melted. Set aside to cool back to room temperature -- it should not be hot when adding in to the recipe.BLEND OATS: Add old-fashioned oats to a blender or food processor. Blend or process until the oats are fine and resemble flour, stir and re-blend if needed so that ALL the oats are a fine powder. Measure the oat flour after blending and not before, to get a level and gently packed in 1 and 1/2 cups of oat flour. Set aside. WET INGREDIENTS: In a medium-sized bowl, combine the cooled to room temperature coconut oil, vanilla extract, large egg, and brown sugar in a bowl. Briskly whisk everything together until completely smooth. DRY INGREDIENTS: Adding to the same bowl, add that perfectly measured oat flour, baking soda, cinnamon, and salt. Mix to a wooden spoon and stir until just combined and then stir in the dark chocolate chips. CHILL: Cover the dough tightly and chill for 20-30 minutes. (Don't skip chilling, but don't chill longer than 30 minutes or the dough is almost impossible to shape!) Meanwhile, preheat the oven to 350 degrees F. Remove the dough and use a 1 tablespoon measuring spoon to measure out cookie dough balls. Tightly roll the balls and then slightly flatten. You should get 22-24 cookies from this dough. Place rolled out balls on a parchment-paper lined plate. Once all rolled, chill all the rolled cookie dough balls for another 10 minutes. BAKE: Once chilled, transfer the cookie dough balls to a lined sheet pan, spacing them out 2-inches apart. Bake for 7-9 minutes (we think they're perfect at 8 minutes) or until no longer gooey looking on top. Slightly under-baking is best for flavor and texture. Carefully remove the tray from the oven. IF desired, press a few more chocolate chips into the tops of the cookies. It makes them look pretty and ensures chocolate in every bite! Once those chips have melted a bit, add a sprinkle of sea salt onto the melted chocolate if desired. Let the cookies stand on the sheet pan for 5 minutes. Then, very carefully, use a spatula to remove from the sheet pan to a cooling rack. Handle delicately, these cookies are crumbly. ENJOY/FREEZING LEFTOVER COOKIE DOUGH: Enjoy hot, warm, or at room temperature (we like them best right out of the oven!). Cookies are best the same day they're made -- they get harder and less sweet every day following. I recommend freezing the un-baked cookie dough. Drop the cookie dough balls on a large sheet pan and freeze until solid. Once solid, transfer the frozen cookie dough balls to an airtight container or bag and freeze for up to 3 months. To bake: Bake these cookies straight from the freezer. There is no need to thaw, but you may need to add an extra minute to bake time. Recipe Notes* While the ingredients in these cookies are naturally gluten-free, make sure to check all your ingredient labels to verify they weren’t processed in a facility with gluten. Note 1: We love dark brown sugar, light brown sugar will also work. Alternatively, use coconut sugar for a non-refined sugar. If you aren't used to healthier treats, increase this amount to 5-6 tablespoons (we typically do 6 tablespoons). These cookies aren't overly sweet, most of the sweetness comes from the chocolate chips. Lightly pack brown sugar in measuring cups when measuring. Note 2: I have found a good amount of variation in coconut oil brands; some brands leave a stronger coconut flavor in some brands than others. I personally use LouAna Coconut Oil. It is very important the oil is fully cooled to room temperature (if you touch it and don't feel a temperature it's at room temperature) before adding to this recipe. Note 3: Regular, old fashioned oats or quick oats will work. Ensure the oats are completely and throughly blended to a powder before measuring. Gently pack in measuring cups and level off the top. Note 4: Reduce to 1/4 teaspoon if using table salt instead of fine sea salt -- these two salts aren't the same Note 5: Why dark chocolate as opposed to milk or semi-sweet? Dark chocolate is known for its high antioxidant content, mineral content, and is a great source of healthy fats; read up on the benefits of dark chocolate here. Any type of chocolate chips will work in this recipe, it will just be slightly less nutritious with milk or semi-sweet chips. A few quick tips: Measure the ingredients exactly. As with most baked goods, loosely measuring may result in cookies that do not work out properly. Even “tried and true” substitutions (think flax egg for regular egg, vegetable oil for coconut oil, or almond flour for oat flour) don’t work the same in these cookies — this recipe is fairly particular. Use room temperature ingredients. It's best if the egg is at room temperature and the melted coconut oil is at room temperature. This ensures an even emulsion of ingredients instead of a cold egg seizing up warm or hot coconut oil. Nutrition FactsServing: 1serving | Calories: 126kcal | Carbohydrates: 11.2g | Protein: 2g | Fat: 8.6g | Cholesterol: 10.3mg | Sodium: 6.3mg | Fiber: 0.9g | Sugar: 5.2g We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Hello! Loving these so much. Going to make them tomorrow. Couldn’t subscribe for the email updates, it gives an error.Will be back soon Reply
I love baking with oat flour — it adds such a hearty, nutty flavor! And brown sugar is the best in chocolate chip cookies, so I’m all for thar. Reply
Okay wow. First off, these are way better (tastewise) than actual cookies – that aren’t even healthy. This is the most perfect recipe I’ve ever found and I will be making these often. Thank you for finally a healthy cookie recipe that doesn’t taste awful!! Reply
I’ve tried this recipe a few times, but mine don’t look at all like yours. They are totally yummy, but ridiculously flat. What am I doing wrong? (I let them cool overnight after my kids named my first batch cookie bark) Reply
I’m glad you love the flavor of these! I’m wondering if it’s how you are rolling out your balls of dough? Perhaps roll them into taller balls. Also is your baking soda fresh and are you changing any of the ingredients/quantities? Reply
Not sure why they are brown, but if they were delicious I guess that’s all that matters right? 🙂 Glad you enjoyed these!
LOVE this recipe, Chelsea. I like that you used oat flour for this rather than the GF flours that you can buy. I have had cookies made with those GF flours and they always fall apart (and taste a little funny, too). But your cookies look so good, dense and don’t look like they will fall apart. Plus, I have a whole bunch of oats in my pantry so I can just grind some up and make these now! Reply
I followed the recipes exactley. While the cookies looked and smelled great and had a great texture, for some reason they tasted bitter. My children and I noticed it right away. Do you think it could be the baking soda. I used the amount required in the recipe. Maybe it needs a little less. Any ideas? Reply
I’ve made these so many times and never tasted anything bitter so I did a little research… Is there a possibility your oats may be old/rancid? I read that oats that are past their prime often have a slightly bitter after-taste. The older they are the more bitter they can become. Reply
I’m planning on making these tomorrow! Do you happen to know if oat flour has the same weight as all purpose flour? Thanks 🙂 Reply
Made these today! My son said “um um good” while stuffing his mouth with one. Lol thanks for this. Reply
Just made a batch and these are really delicious, thank you so much for sharing this recipe. They are so good I’m about to make a second batch — the first batch went fast. Is there a reason why you didn’t include the addition of the baking soda and cinnamon in Step 2? I ask this because it seems easier to effectively mix those powdery ingredients into the solution before adding the oats. When I added those ingredients after the oats I found it difficult to get a good distribution. THANK YOU!!!! Nick Reply
Hey Chelsea. I have a 4 year old boy who was begging me for chocolate chip cookies. I googled healthy choco chip cookies and your recipe came up. I did it and even though I’m not a huge baker, it was easy enough and the cookies tasted great, tasted healthy yet good. 3 toddler boys woofed them down without blinking. Definitely have to double the recipe though. One go doesn’t make enough coookies for toddler and mommy! Reply
Awesome!! So glad to hear this recipe was easy to make and a hit with the boys! 🙂 Thanks so much for your sweet comment Delphine! Reply
I tried these and ended up substituting out the coconut oil as I am not a fan of it. I don’t know what happened and if the substitution caused the issue, but it’s like the cookies melted in the oven! They just completely blobbed out on the cookie trays yet they were nice and firm when I scooped them onto the tray. They do taste good, but I would add an extra half cup of oats to help stiffen them up for next time with the same substitution. Reply
Yes i would not recommend any subsitute for the coconut oil in this recipe especially other oils. What did you substitute for the coconut oil? Reply
Going to make these today! I’m concerned about the coconut oil though.. It’s like 92% saturated fat. Butter has way less. Can you explain what makes it better? Will it ruin weight loss progress as much as butter? Reply
Coconut oil has a lot of health benefits and it’s not all saturated fat. From google: coconut oil is a blend of fatty acids. Coconut oil contains an unusual blend of short and medium chain fatty acids, primarily lauric (44%) and myristic (16.8%) acids. It is this unusual composition that may offer some health benefits. Here’s another great article that lists 10 of the healthy benefits of coconut oil including weight control, eases digestion, manages type 2 diabetes, boosts metabolism, and stops sugar cravings. Reply
I was concerned these would taste like coconut. I made them and the kitchen didn’t smell like Grandma’s, but you couldn’t taste the cocout oil at all. I used milk chocolate chips and omitted all salt. Will definitely add more chocolate next time. Cookies are soft. Only sweetness comes from the chocolate, so add or subtract the amount of chocolate chips used. No problems will crumbly cookies, they stayed together once refrigerated and again after baking. Rolled them in my hands prior to placing on cookie sheet. Reply
No coconut oil on hand and we are mid-snow storm so I used 4 tablespoons of butter and a bit of molasses (I know, kind of killing the health factor). Also chose to use steel cut outs, blended into flour. Other than the butter/molasses swap, I followed the recipe. These cookies are delicious (a little gritty; I think the oats could’ve used some more time in the Ninja, but delicious none-the-less)! I’ll have to pick up coconut oil for next time! Thanks! Reply
Awesome!! So glad they worked with all the changes 🙂 And yes they shouldn’t be gritty but that is probably because of using the steel cut oats 🙂 Reply
My daughter and I followed this recipe to a “T” with all ingredients listed. Not really sure why, but they did not come out very good at all. First off, they stayed in ball form and did not flatten out at all. Secondly, they are very dry. I do like baking with the oat flour (just process or blend oats), I like that brown sugar and the chips are the only sugar added also. Not so sure yet what I think of the Coconut Oil, we’re experimenting with this =) Reply
It sounds like you may have packed in way too much oat flour or not enough of the coconut oil (measure in liquid state will result in more). If you try these again I think those two tips will fix these! 🙂 Reply
Hi! I enjoyed these as well, but they ended up being a bit dry for me… I don’t think I chilled them long enough! I really like the taste though! i also was wanting the nutritional information ASAP! 🙂 Thanks! Reply
I made these cookies today. I made a few adjustments. I used butter instead of coconut oil and added walnuts. I thought they turned out great, loved that they were not overly sweet. Reply
So glad to hear you liked these and your substitutes worked out well 🙂 thanks for the comment!! Reply
Made these today, you have a wonderful recipe! They are perfect, very light and soft with just the right amount of sweetness. So easy to eat that I had to remind myself to save some for others. Can’t wait to make these for some of my gluten sensitive friends. Yum 🙂 Reply
LOVE these – just made them today and they turned out incredible!! Thanks for a fantastic recipe! Xo. Reply
So many things about this recipe I loved, however in some bites I could really taste the baking soda. Anything I could try to correct for that?… Reply
Great to hear you enjoyed these, but sorry about the baking soda taste. I make these all the time and have never tasted it so I’m not really sure how to be of help. Are you maybe packing in too much baking soda to the measuring spoon or not scraping off the top of the measuring spoon? Is your baking soda old perhaps? I don’t know if these could be factors, but not sure how else to help. You could try and decrease the amount, but I can’t vouch for that working. Reply
Oh dear Lord! This is by far the best healthy cookie I’ve ever made/tasted! Whole household approves, yeayyy! Even the big brother who has an aversion to coconut oil enjoyed half of the baked cookies!! Apparently it’s hard to detect the faint coconut oil under all those gooey chocolate richness. I did leave the batter overnight in the fridge as I wanted to crown them as Breakfast Cookies, but prior to baking it needs to rest at room temperature for about 20-25 minutes for easier rolling. Thanks for the recipe Chelsea!! Reply
YAY!! Haha love the enthusiasm of your comment and am so happy the whole home approves!! 🙂 Thanks for the kind comment and review 🙂 Reply
Yes it gets quite hard! That’s just the coconut oil hardening up again and keeping the cookies from spreading like crazy 🙂 Reply
I definitely think there is too much baking soda in these – maybe I just didn’t mix it enough? It obviously tasted like baking soda, and though I read another comment on which you said maybe it was old or rancid oats, we go through oats fast. Other than that, they were perfectly delicious, and my parents say they still taste good, despite the baking soda. Reply
Hmm I’ve had a few comments about baking soda and I suppose you could reduce the amount (but I haven’t tried that) or try mixing it in better. Also make sure you aren’t loosely measuring so the measuring cup is rounded with baking soda. Wish I could be of more help but in the many times I’ve made this recipe I’ve never found even the slightest baking soda taste :/ Reply
Have you tried it again with less baking soda? I’ve made these twice. My oats are good and I bought new soda. They still turned out very bitter and have a weird minty aftertaste. (I used walnut oil, flax for the eggs and maple sugar. They were nice and moist, not crumbly and just the right amount of sweet.) Reply
Hi! Baked the cookies today…they’re awesome! I put maple syrup instead of sugar and it worked well! And I added a little bit of coconut flour 🙂 Reply
Ooo so glad to hear maple syrup works in place of the sugar – I need to try that!! Thanks for your comment 🙂 Reply
Just made these and I absolutely love them!!!! The flavor and texture is perfect! Made a few substitutions. Ran out of coconut oil (only had 1/4 cup) so I melted enough unsalted butter to bring the butter and coco oil up to a total of 1/3 cup of liquid. Used Rolled oats from Trader Joe’s and some of the oats did not blend all the way but most of the oats where in powderlike form. Used semi sweet chocolate chips because I didn’t have any dark chocolate chips. Refrigerated the dough but it was too hard to scoop out so I let it sit for 10 minutes. Used 2 tablespoons coffee scoop to form the doughballs and press those in pretty firmly. The cookies came out around and didn’t flatten but the flavor was good! I added my chocolate chips on top to sweeten up the second batch of cookies. The cookies were only slightly crumbly but they’re exactly what I was looking for it to have with my coffee 🙂 thank you for posting this recipe! Reply
Thank you so much for such a great and thorough review! I’m sure many readers appreciate it 🙂 Your substitutions also sound great! I’m not sure why all your oats didn’t blend evenly, but you could try doing it in smaller batches next time if it bothered you at all! Anyways so glad to hear you loved these and thanks again for the review and comment! Reply
Just made you healthy chocolate chip cookies and ate two! WOW, YUM. I used half oatmeal flour and half wheat flour and a tablespoon of butter as an addition to the coconut oil. Delicious recipe. And thanks for the tip about making oat flour from oats in the blender! Never thought of that. God bless! John 3:16 For God so loved the world that He gave His Only Begotten Son, that whoever believes in Him shall not perish but have everlasting life.” Reply
Isn’t it awesome how easy it is to make oat flour?! Thanks so much for your kind comment and leaving your great substitution ideas! I appreciate it 🙂 Have a great day! Reply
Third time is a charm. Used brand new baking soda and they look and taste great. Thanks. What’s the best way to store these? Reply
HOORAY!!! So glad to hear it! It’s amazing that such a small ingredient can make such a huge difference! I would store them in an air-tight container at room temperature. Reply
I made these over the weekend and they are freaking delicious! I love chocolate chip cookies and your healthy version are even better! Thank you so much for sharing such a great recipe! Reply
These look great…only problem is, I really can’t do brown sugar 🙁 are you sure there aren’t any substitutions possible? Like coconut sugar? Reply
Love this recipe!! Thank you Chelsea for all your hard work experimenting. I love my chocolate chip cookies and so do my boys. They were a little hesitant at first when tried, but it grew on them. It’s the only cookie’s I choose to make now days. Only thing I wish I knew is approximately the carb and calorie amount per serving, not sure how to figure that out. Reply
As the instructions indicate make sure to measure after you blend! 🙂 Hope you love these cookies! Reply
Do you think I can use baby oatmeal for this? I have a bunch of boxes of baby oatmeal left over from when my baby started eating cereals. So I’m looking for ways to use it up. Reply
Hmmm, not completely sure on that one. I would stick to regular just because this cookies can be a little finicky with substitutions! Reply
So, I tried these today and they were great! I could taste a little bit of the baking powder, but I will decrease it next time to 3/4 tsp. and just chill the dough for longer. I used organic, unrefined coconut sugar ( I HIGHLY recommend it, it has a wonderful, nutty, caramel-y flavor like brown sugar!!), liquid egg whites to replace the egg, and a mixture of 1/4 cup butter and 1/4 cup sugar. They were gooey, chewy, and tasted like the chocolate chip cookies from chick fil a! I might even add some nuts next time! Thank you so much!! Reply
I love hearing substitutes for that sugar to make these even healthier 🙂 So glad to hear that coconut sugar works well!! Thanks so much for commenting with your adaptations so other readers can try them out 🙂 Thanks for your comment JJ! Reply
I made these today and my choc chip cookie expert 3 year old loved them! They have a lovely crispy edge and the perfect amount of chewiness and I love the slight nutty oat flavour. Perfect! Thanks for the recipe Reply
Hi I’m just wondering what exactly makes these healthier/more natural? My family and I are trying to go a little more natural and eat less processed foods. I want to make some less processes/more natural cookies that still taste good would these be a good options? Reply
These are a lot healthier and more natural because they don’t have processed white flour, butter, or tons of sugar! 🙂 They use healthier ingredients. Especially when you consider a typical cookie recipe can have close to 2 cups of sugar, these only have 4 tablespoons! 🙂 Reply
These are sooo yummy!! Thank you for the recipe!! They were a big hit in my house and will be adding this recipe to regular ones!! ? Reply
These cookies are absolutely delicious! I doubled the recipe and only used half the amount of cocunut oil and they turned out perfectly. Thanks for the recipe! Reply
I made these cookies and they were great! I doubled the recipe – it made 26 cookies. They were moist and sweet but not too sweet. I substituted grapeseed oil for coconut and they came out fine. Also, I chilled the batter for 3 hours. Thanks for a great recipe! Reply
I used a coffee grinder to blend up the oats and it worked beautifully! It literally took 30 seconds. Reply
Hey! Can I substitute the coconut oil for vegetable oil or apple sauce? If yes, do I add the original amount of coconut oil? Please answer ASAP!! Thanks so much for the recipe!!:) Reply
Cookies are soooo good!! I did use Canola oil instead of Coconut oil and they turned out very good. I usually add instant or cook to serve vanilla pudding to my regular chocolate chip cookies, ( keeps them moist) so I did that to these and it worked well. Just the dry mix out of the package, a small box. Thank you for the great recipe, and the tip on oat flour, used my nutri-bullet, done in seconds! Reply
Thanks so much for the comment! I am so happy to hear you enjoyed these cookies and love hearing your creative changes to the recipe! The pudding addition sounds awesome 🙂 Reply
I jus made a sample of it and i must thank you! Gluten free and butter free. No more guilt while enjoying my cookies. I love your recipe becuz my cookies arent flat!! It rised as high as myother cookies… I was so scared to try it after my previous attempt. I did was add jus a little more cinnamon and used canoila oil becuz thats all i had. Thanks again!! Reply
Hi Chelsea! I have made these cookies for my family many times, and they are super delicious! Some of my family have noticed that they are slightly dry, so I was wondering if u have any suggestions for this? Maybe I a little water for the oats? More coconut oil? Thank you and I will definitely continue to make this recipe!!! Reply
So glad to hear you have enjoyed them! Are you measuring your coconut oil when it is in liquid form? Make sure it is in liquid form and if needed you can add a little bit more. You could also be packing in oats a bit more than needed – measure them a little more loosely (spoon and level the oat flour in instead) perhaps. One last thought – if they are lasting longer than 1-2 days, they may just be getting old and stale. I hope these ideas help! Let me know if you have any other questions 🙂 Reply
If you take pride in your baking do NOT use butter as a coconut oil substitute. You’;ll end up with a crumble topping Reply
Try substituting amaranth flour for any recipe that you want to make fluffy, light, and nutritious. I added 1/4 cup here, and did not have to refrigerate this recipe. It turned out great. Just try it! It also works with healthy snack bars that end up sticky due to honey or oils. Reply
Hi Chelsea, first time on your website, and your healthy chocolate chip cookie recipe looks fantastic!!!! Chocolate & cinnamon combine so well together, that alone is a seller for me! I was actually looking for a healthier cookie, so that I can mail them to my nephew out-of-state. Do you think these would ship okay? It’s the coconut oil that worries me. Many thanks! Laurie Reply
Hi Laurie! Thanks for your kind comment! I do worry with the coconut oil in these cookies that they won’t ship the best – mostly because of the hot weather! I believe they would melt and become a bit of a mess unfortunately. Reply
Unfortunately, these did not work out well for me. I followed the directions exactly, including your tips (spoon the oat flour, measure liquid coconut oil), but the batter was so dry, I couldn’t even stir it. So I added another tablespoon of coconut oil, didn’t do anything. So I added a tablespoon of melted butter, and it was a little more workable. The end result was cookies that were very dry and crumbly 🙁 I hope they worked better for everyone else! Reply
Ah dang!! So sorry to hear that these didn’t work out for you like you were hoping 🙁 Since you followed all the directions I’m not sure how to help you troubleshoot this exactly. I’m wondering…what coconut oil did you use? I have noticed differences in coconut oils that I’ve used particularly the differences between organic and “regular” coconut oils. I use LouAna coconut oil in these cookies and haven’t ever had a problem with them being too dry. Reply
I love these cookies. I didnt have any coconut oil so i used just used olive oil and they came out good…… Reply
Hello! I am currently making these cookies, so on the off chance that you reply right away, is the 1/2 cup coconut oil 1/2 cup melted or 1/2 cup solid? thank you! Reply
These cookies are FABULOUS!!! I love to bake, but I am trying to stay healthy and make delicious healthy things that my family will love. These were an instant hit all around. Everything about these cookies is delicious from the batter to the cookie to one dipped in milk. I followed the recipe to a ‘T’ and put sea salt on the top. I would definitely make them again and recommend the recipe to anyone wanting to make a healthy, yet taste bud approving cookie! Reply
Area the biscuits on a cookie sheet which you have actually either sprayed with an olive oil spray or oiled with rice bran oil or sesame seed oil. Reply
Hi, This is the best healthy gluten free cookie ever i have tasted. your instructions are very clear nobody can go wrong. i have used TJs GF rolled oats and made the oat flour out of it. I made it in the evening and for breakfast we were left with only one :). Thank you so much for all your efforts for trying and putting the perfect recipe here for all of us. I have to try another batch since new to baking can i replace 1/2 c coconut oil with – 1/4 cup applesauce or 1/4th cup pureed bananas and 1/4 cup coconut oil. will that work ? . Reply
So glad to hear it!! They are our favorites too 🙂 And I’m glad the instructions are super clear, I appreciate your compliment! I actually haven’t tried doing applesauce or bananas in place of the coconut oil and I’m not sure if it would work or not. Sorry to not be of any more help! If you do end up trying it out I’d love to hear the results! Reply
That’s awesome to hear!! Some people haven’t had success with it, but I am so glad to hear you did! Thanks for the comment! Reply
I’ve only tested the recipe as written, and don’t want to recommend something that may not work. Sorry I can’t be of more help Reply
Hey! loved the recipe, I noticed you said not to substitute anything especially for the coconut oil, but i had nothing else on me except for canola, decided to take a chance and see if it would work and the recipe turned out delicious! I’ll be buying coconut oil soon and trying it out the original way, but they held their form pretty well with canola too 🙂 Just had to bake them a bit longer though, used 20 minutes instead of ten Reply
Hey Isha! Thanks so much for your comment! I’m so glad to hear that the canola oil worked and that you just needed to bake them longer! That’s great news 🙂 Thanks for stopping by and trying out this recipe 🙂 Reply
I made these cookies, the batter was delicious, but after i cooked them they had a very strange bitter taste, do you know why this may have happened? Reply
Two things that come to mind — is your baking soda old? (And did you measure it correctly — like spoon off the top so it isn’t heaping?) And next, the type of coconut oil you used. I think certain types of coconut oil have a tendency to produce a bitter taste in baked goods. I use LouAna All Natural Pure Coconut Oil and have never had a problem with bitterness. Hope these two tips help you out 🙂 Reply
How do you get the nutrition info? My son is diabetic and its really hard to cook from scratch because we have to count carbs…please let me know how you were able to get the nutrition info…I cant wait to try these. Reply
I get it generally through My Fitness Pal OR My Recipe Magic creates nutrition labels for the recipes posted. I believe I got this nutrition label from there. Reply
There are 130 calories in only 1 cookie! After entering all of the ingredients the total calorie count for the 18 cookie batch is 2,466, making each cookie 137 calories! What a fraud. Why cant I reply to Alicia’s comment when she asks Chelsea if the nutrition label is for ALL 18 cookies to which Chelsea replied, “Right!”???? Hmmm it’s the only comment you can’t respond to. Chelsea tried to pull a fast one and that is not cool!! Reply
Jenna, you’ve left all of these comments in one day and I have been out of town and unable to moderate the comments. I publish all my comments and respond as fast as I am able. I’m in no way trying to pull a “fast one.” I value my readership and the trust I have with my readers. I have clearly responded to many comments that the calories are per cookie and the nutrition label reflects that.
I had the bitter taste too. I think it is the baking soda. My cookies came out super flat, so I will try to use perhaps less baking soda. On the upside, they are so good, I eat them despite the bitter taste. Great for cookie cravings. Reply
Yeah try doing 1/2 teaspoon 🙂 Glad you still liked them though and hopefully next time they’ll be even better! Reply
Tomorrow I am going to try (here in Italy…). They better be good 🙂 I am a bit worried about the large egg, let’s hope a standard organic one does the job as we don’t have large organic eggs here (it’s already hard to find normal free range eggs). Very intrigued 🙂 Reply
I was planning on making cookie butter with this recipe’s cookies. I used 3/4 of a mashed banana instead of the egg because i’m egg intolerant, used 1/3 cup of regular vegetable oil instead of half a cup of coconut oil and added some chia seed and let them chill in the fridge for 15 minutes before cooking and they came out super good. They were chewy and delicious and my family ate all of them before I could make the cookie butter. My version of your recipe only made 12 cookies and I also let them bake for about 17 minutes Reply
I love your swaps! And thanks for sharing as I’m sure they will help others that need to make adjustments based on intolerances 🙂 Also love the idea of adding chia seeds! Thanks for the comment 🙂 Reply
I made the batter and left in the fridge overnight… Probably wasn’t a good idea of me to wait that long because when I went to scoop out pieces it was rock hard! No biggie though, I just let it sit out for about 15 minutes, then rolled with my hands and put back into the fridge for about 15 minutes more. They were so hard and cold when I put them in the oven I was afraid they weren’t going to flatten LOL! But they spread and rose just perfectly! BUT I have no idea where I went wrong because they didn’t taste like anything 🙁 They also had the consistency of sawdust when I started chewing. It seems like they needed some sort of binder. I don’t know but I was super sad because of all the great reviews! I used Dr. Bronners coconut oil, freshly opened baking soda, and a huge egg. I followed the directions to a T and read all your recommendations and the comments 🙁 Wish they would have worked out for me! Reply
Oh such a bummer! I’m sorry you didn’t enjoy these! At the end of the day, not every recipe is for everyone so it doesn’t sound like you messed it up at all they just weren’t for you! I’ve never used Dr. Bronners coconut oil, so I can’t say if that’s what made these have a strange consistency? I use LouAna’s pure coconut oil and they are always perfect — but that’s for my tastebuds 😉 They definitely are more dry than a typical cookie which makes sense for having no butter, oil, etc., but they absolutely shouldn’t be the consistency of sawdust. Sorry they weren’t what you were hoping!! Reply
This was my first attempt to bake something using oat flour (made it in my food processor worked like a charm, couldn’t seem to find out flour in the grocery stores) and I am so glad I did! These cookies are a definate keeper, have already saved the recipe on my computer as I will make them again and again and again … Reply
My roommate and I just made these (part of our lazy Sunday afternoon) and they were absolutely wonderful! We didn’t have coconut oil on hand so we substituted canola. Thanks so much for posting! 🙂 Reply
Hey! I wanted to make your fabulous looking cookies now and store the dough in the freezer to cook next week. Have you done this and do you think it will still turn out delicious!? Thanks for the recipe! Kate Reply
I’ve actually never frozen this dough so I couldn’t say. I don’t think that oat flour holds up as well being frozen and thawed though (based off when I’ve tried it in other recipes…) Sorry to not be of more help! Reply
Followed the recipe the first time around and they came out great!! Second time around, switched out the dark chocolate chips for white chocolate chips & added 1/3 cup of unsweetened coconut flakes from trader joes and 1/3 cup of dried cranberries. The cookies were awesome once again!! Very versatile and delicious recipe!! Reply
SO great to hear!! Glad you loved these!! And your second variation sounds AMAZING — I’ll definitely have to try that next time! 🙂 Reply
Thank you for this awesome recipe Chelsea! I just made them and they really are the best chocolate chip cookies I’ve ever baked! Healthy and not so healthy recipes included! Reply
Hi Chelsea, I would love to try this recipe, but I am wondering, how do I convert from cups to ml? When googling I’ve found three different conversions. as far as I can tell 1 cup is either 236, 250 or 284 ml, but as the recipe stresses that precision is important, I wanted to ask which size measuring cup you use. they look so delicious! -Maria Reply
Oh gosh, I wish I were more help Maria, but I really don’t know the conversion to ml. I use just a standard 1 cup measuring cup so I believe thats 236ml, but I’m not certain that is correct. Reply
I haven’t ever tried butter in place of coconut oil, but I believe some readers have and had success with it! Reply
I like how healthy these cookies are (so I could get my mom to make the) and tastey! But you trolled me by saying it takes 20 min to make but I have to chill for 1 hour! Reply
Glad you liked these!! And thanks for your feedback, I really try to not be misleading so I’m sorry you felt that way!! Reply
I made these today and they are delicious but while they hold together with light pressure, after that they crumble like crazy. Awesome for adults… a disaster with a toddler 😉 Reply
Haha!! 🙂 Yes, my 2 year old definitely makes a mess with these too sometimes!! You can try slightly increasing the coconut oil and making sure to pack them in SUPER tight if they are too crumbly for you! Thanks for the comment La! Reply
Wondering if anyone else cookies didn’t flatten out while baking? Not sure why. Also after chilled the dough was extremely hard to scoop. Thoughts? Reply
Hmm never had that happen. Did you chill them for longer than a day? That may be it. If so, just let the dough sit out at room temperature for a bit until scoop-able. That should probably solve both problems — they will flatten and be easier to scoop! 🙂 Reply
Good morning! I tried these cookies and I looooooooove the taste but when I I put them away to store they crumbled in the bag. How fine should the oat flour be for these? (It’s the most logical place for me to start lol) Reply
Good morning Sheena!! I’m so happy you enjoyed the taste of these!! I’m not sure why they crumbled in the bag, but the oat flour should be just about as fine as regular flour. It may be that you had a little bit too much oat flour packed in. If you try these again, perhaps use a little less oat flour or a little more coconut oil. I hope that helps! 🙂 Reply
Thank you! they turned out amazeballs. I would add a little less cinnamon next time, cause i’m definitely making this again! Reply
Yum yum yum… We made ours with Poulain’s dark Carambar chocolate. They are FANTASTIC! Thanks so much! Reply
We made ours with Poulain’s dark Carambar chocolate (yummy French stuff). They were FANTASTIC! Thanks so much! Reply
I haven’t personally tried it so I can’t say for sure but I believe some other readers have done it with great results! Reply
I did those today and instead coconut oil I used 0,5 cup unsweetened apple sauce. These are amazing! Thanks so much Reply
You are so welcome! So glad to hear you enjoyed them and the applesauce addition sounds amazing!! Reply
I gave these a try today and they where great! I didn’t have quick oats so I used almond flour & used maple syrup instead of dark brown sugar. the dough was hard after being in the fridge overnight, but I waited a few minutes & it was fine. Once baked, they where definitely crumbly, but waiting helped. The next two batches I just increased the balcony time to 12 minutes & they where crunchy & delicious!!! Thanks so much for a great recipe!!! 5 stars but only would let me put on 4. Reply
Awesome!! So great to hear! Thanks for your comment and review Alex 🙂 Also, awesome to hear that maple syrup worked in these, that sounds delicious!! Reply
Hello! I’ve been searching for healthier cookies to make also but I want to make them into lactation cookies by adding Brewers yeast. Do you think this recipe would be OK to add to it? Other recipes call for 4 tablespoons in the whole batch. Do you think this sounds reasonable enough to try it out? I know you wouldn’t have tried it before so I’m ok with testing but I don’t bake much at all so I don’t have enough experience to have a gut feeling to say “yeah that might work”. Reply
I’m really not sure, sorry. I wish I knew, but I have never made lactation cookies or added yeast to cookies, so I really have no idea or gut feeling on that :/ sorry! Reply
My new favorite cookie. I cannot stop eating them! I shared some with my co-workers and they loved them too. Thanks for the recipe! Reply
Just baked these cookies yesterday. I have added some crushed salted almonds for extra texture. They turned out amazing 🙂 the whole batch disappeared within minutes. Reply
I baked these today and they turned out quite dry and crumbly even after cooling down. I followed all your quick tips and measured out everything meticulously. Also，my cookies barely expanded after baking. They stayed roughly the same size before and after baking. Are these two things correlated? I have remaining cookie dough in the fridge to bake another day. Is there anything i can do to make the end result more moist? Thanks Reply
Hmm it sounds like you may have packed in a bit too much oat flour. I would try adding a bit more coconut oil 🙂 When I make these the cookies never stay the same size before and after baking so it does sound like there is too much dry to wet. Hopefully that helps! 🙂 Reply
I had a question about the nutrition facts. Are those numbers per cookie or for the whole batch? These are amazing! Reply
I really want to make these but I’m from the uk & don’t I don’t understand the “cup” measurements – how many grams are these? Sorry if it’s a stupid question but we don’t measure with cups in the uk lol. Reply
I’m so sorry!! I don’t have any clue how many grams are in the measurements since I only measure these with cups. :/ Hopefully someone else that may know the conversion can comment!! Reply
I need some advise on this one. I tried the recipe to the dot and went with very exact measurements (ml) (basing on equivalents of the measurements here to what I find in the internet). It came out alright but I think it’s a bit too dry. Here are my measurements: 10ml vanilla extract 45ml large egg (removed excess egg white to become 45ml from ~55ml) 60ml dark brown sugar, lightly packed 125ml coconut oil 343ml oat flour (regular oats blended) 5ml baking soda 5ml cinnamon Pinch of salt 118ml dark chocolate chips Cooked in for 8 minutes in the oven at 350 degrees F. Thanks for the recipe! Reply
So glad you enjoyed these cookies and I’m sure these measurements will be extremely helpful to readers, so thank you for sharing! 🙂 Also, if you want to slightly reduce the oat flour or slightly increase the coconut oil, they should be less dry 🙂 Reply
Also I made them myself and loved them, I didn’t allow chill time Ito my first ever time making cookies and I somehow missed that part, but they still turned out amazing ? xxx thank you! Reply
Hopefully I can get a response to this! We made these tonight. I didn’t “make” my own oat flour and I bought a pack from store that literally said “oat flour”. Is that still a “qualified” flour? I followed all the instructions (except maybe I did pack the oat flour a bit too tight in the measuring cups), and when I “chill” them in the fridge after 2 hours, they came out rock hard! I didn’t have time (it was almost my 4 year old’s bed time) so I “defrosted” it in the microwave for 30 seconds and yay it was sort of back to room temperature and soft. I was able to use my hand to mold 18 things and again follow instructions to bake for 9 minutes. So… while they tasted pretty good, I find it very very crumbly and powdery. I only tried one after it was freshly baked and I read it would be more “solid” if we let it down cool completely. However I saw my husband eating one after it was completely cooled, it also crumbled, not as bad but quite dry. Any thoughts or red flags you see? What is the point of chilling and why is my dough rock solid when I took it out of the fridge? Or should I have just left it sitting in room temperature for 1 hour? That was a bit confusing at first I thought you mean left in room temperature, but then later on I realize you said don’t let it “go back to room temperature” so I figured you mean we need to refrigerate it. Any advice would be most welcomed! Reply
Hi Irene! I’d love to help you! Perhaps you did pack in your oat flour too much getting a lot more than needed. I would measure it a lot looser next time. The store bought oat flour should work fine though. The other question, did you measure your coconut oil in the LIQUID state? When you add it too the cookies it should be liquid. I’m also wondering what kind of coconut oil you use? And yes the cookies aren’t soft and chewy like a typical butter/sugar laden cookie, but they should not crumble and be totally dry either. I would lessen the oat flour (not pack it in), and increase the coconut oil (or make sure that it is liquid). Then try chilling for just about 30-45 minutes and then cooking the cookies. Hope that helps. Please let me know any other questions you have! Reply
It can be, they will be rock hard though and need to sit out a bit at room temperature 🙂 I always have best success with just an hour of chilling. Reply
I followed this recipe for the chocolate chip cookies, we didn’t love them. They were a bit ‘off’ tasting and dry. So I followed this recipe loosely for oatmeal cookies. I used 1/3c apple sauce in place of the egg, 1c ground oat , 1/2 c oats (texture), coconut manna in place of the coconut oil, and raisins in place of chocolate chips. Awesome treat 🙂 thanks! Reply
Awesome!! So glad you were able to make a few changes to suit your personal tastes 🙂 Thanks so much for the comment and trying these out! 🙂 Reply
I have PCOS and i’ve been looking for cleaner eating options. This is a great, easy and truly delicious recipe. I have also been trying to go sugar free. I substituted the brown Sugar for 10 tbls of Truvia (I know that sounds like a lot) when I did a batch with just 4 tbls of truvia it tasted like cardboard. I also added 1 tbls of vanilla instead of 2 tsps and used sugar free chocolate chips. My 2 and 4 years old sons love them. Thanks a million so happy that I can still enjoy delicious cookies. Reply
How essential is the egg in this recipe because Im allergic to them 🙁 is there a replacement I could maybe use or can I leave the egg out, will the recipe still work? Thanks Reply
I actually do think the egg is pretty essential unfortunately 🙁 I’m not sure of any replacement without further recipe testing, but I certainly do know leaving it out wouldn’t work. Reply
Hi! I too can’t have eggs so I always substitute 1/4 cup homemade applesauce for 1 egg. I did that with this recipe and they turned out great. Now I say homemade because bought applesauce does not give me good results, I think it has too much water in it. I also only chilled them for half an hour my applesauce was cold so they the dough set up really fast. Very yummy! Thank you for sharing! Ps I only put 2 tblsp of the brown sugar as the applesauce will sweeten as well. I don’t put any added sugar in the applesauce just apples and water. Reply
Thanks so much for sharing your tips! So great to hear what works for substitutions so I (and I’m sure many others) appreciate it! 🙂 Reply
Nom nom!! These cookies are so deelish! Awesome recipe. Brought them to a potluck and they were a HUGE hit! Thanks so much for sharing. Reply
Made these this morning for the first time, and they were SO GOOD! I didn’t have baking soda, but I had baking powder so I substituted but tripled the amount. So instead of 1 tsp of baking soda, I used 3 tsp of baking powder. Cookies came out delicious! Great healthy recipe for when I’m craving unhealthy cookies. Thank you! I’m looking forward to trying more of your recipes 🙂 Reply
So, so happy these were so enjoyed! Thank you for the sweet compliments Bria! I hope you love whatever you try next! 🙂 Reply
Quick question about the nutrition label: Is that 130 calories for ALL of the cookies, or 130 calories PER cookie? I tried punching this recipe into https://www.caloriecount.com/cc/recipe_analysis.php, and it comes up with 111 calories per cookie, just wondering if maybe this calculator is off… Very good for a healthy cookie, though. Reply
So glad you enjoyed them!! Unfortunately not all online calorie calculators are equal so it’s hard to say what is exactly correct. I would go with how you calculated it. I’m sure they are around 110-130 calories per cookie. Hope that helps 🙂 Reply
Hi! I made these cookies today, and usually my baking skills are awful; especially when it comes to cookies. But these cookies came out wonderfully! One question though, they came out tasting sort of.. flour-y? And dry. I don’t know what I did wrong there, but other than that, delicious! Reply
Hey! That is awesome these worked out well for you!! They are going to be a little more dry than a regular cookie because they aren’t loaded with butter and sugar 🙂 But you may have slightly over measured the oat flour (sometimes packing it in a measuring cup gives you more than needed), so perhaps try a little less oat flour next time. Hope that helps 🙂 Reply
Hi Chelsea, just wanted to say thank you so much for this recipe. I have made them about 3 times now, and I love them so much. I shared your recipe on my website: http://www.alishakrobson.com Thank you again! Looking forward to trying more of your recipes! Reply
I am so thrilled these have been so well enjoyed!! Makes my day to hear that! Thank you so much for the comment Alisha! 🙂 Reply
I was about to start my own trial and error experiments for a healthier chocolate chip cookie, and then I found your recipe. Thank you for posting this and saving all of us so much time and energy. The cookies are delicious! Reply
chelsea, can you please explain how there are only 130 calories in the whole batch (18 cookies) if coconut oil alone is 120 calories for 1 tablespoon?? Just wondering how you you figured this. Reply
Everyone be aware that the nutrition facts are completely wrong! You are under the false impression that there are only 130 calories in the whole batch of cookies, when there are actually 2,446 making only 1 cookie 137 calories! Yes, these are healthier and I’m sure delicious, but just make sure you are aware that if you eat the whole batch you are in trouble! For some reason we have been mislead by the nutrition facts and this should be clarified. I have seen several people comment how excited they are to be able to eat all of them and not have to be concerned. If you read the comments Chelsea has lied to many of you. This is very uncool! Reply
Hi Jenna, Where have you seen that there are only 130 calories for the batch? I clearly say that it is PER COOKIE. I’ve also responded to many comments that it is per cookie. A nutrition label never suggests calories for an entire recipe, it is per serving (in this case, 1 cookie). Hope that helps you. Reply
I have liquid coconut oil on hand. Do I need to use less so my cookies won’t become flat and oily? Thanks! Reply
I’ve been making these for months now…my absolute favorite! The changes that I made were subbing ground flax seeds and whole wheat flour for the oat flour (because I didn’t have oats on hand). One of these days I will try your original recipe 🙂 I make these every 2 weeks but baking/cooking isn’t my favorite. I’d love to double the recipe and freeze half. Is freezing a possibility? Reply
So, so happy to hear it Chelsea! Thanks for the kind comment! I haven’t personally frozen them, but I know some other readers have and it’s worked well for them! I’d individually, tightly wrap each cookie! Hope that helps 🙂 Reply
Oh this is one yummy recipe….I had all the ingredients and one 5 year old who was craving chocolate chip cookies. Only thing is my baking soda was a bit old but in an unopened package so I took the risk. I did mix it and keep it in fridge for exactly 55 -60 mts. But I used a spoon and my fingers to scoop it onto the tray and put like 12 pieces in my pan. My pan is slightly smaller than regular large ones. And they all spread out..and almost became a square (some of them). They looked bit gooey on top at end of 10 mts so I kept for more 5 mts and took them out. After cooling they are super crisp, at first I thought they became super sweet as perhaps I put the sugar too loosely and more! BUt then realised its coz my choco chips were a bit sweet 🙂 So no worries love them..thankyou..I still have some more left of my batter so will put it later.. Reply
So happy to hear you enjoyed these cookies even if they did end up with a bit more spread 🙂 Thanks for the comment! Reply
I followed the recipe exactly. Chilled them exactly an hour as directed. I was very anxious to bake them. Once removed, the dough was hard as a rock, couldn’t scoop it. Why? Guess I’ll wait to see if it softens up? 🙁 Reply
That’s just the coconut oil hardening. It’s important they are hard before going into the oven so they don’t spread and cook properly. If you use a cookie scoop you should be able to scoop it. It shouldn’t be that hard, but definitely not like scooping typical cookies. Reply
Hi there! Could I substitute the brown sugar with stevia sugar instead? Not sure how familiar you may be with stevia. Thanks in advance! Reply
I have a question about the oat flour. What should the texture look like? I sieved the oats because a pretty crappy blender and the texture is fine but I some sand sized flax left over. Should I had that back in or is the oat flour supposed to be finely milled? Reply
Hello, these look great! Can I use stevia in replacement of the brown sugar? Or do you need the brown sugar for the consistency Looking for a low sugar option Reply
I haven’t tried replacing the sugar in these so I’m not sure. I’m sorry I wish I could be more help! Reply
These cookies are my favorite cookies of all time. If I have a craving for a cookie, I make these. They take a while to make, but they are so worth it. I put less cinnamon, I find the taste too strong but other than that I follow the recipe exactly and they come out perfect everytime. If you don’t like crumbly cookies, you might not like these. They are a little more on the dry side but still amazing. Literally the best cookies ever! Reply
Wow that is quite the compliment that these are your all time favorite! Makes my day to hear that 🙂 Thanks so much Chelsea! 🙂 Reply
I used 1.5c of almond flour + 1/4 flax meal instead of oat flour and they turned out delicious. Thanks for a low sugar, no butter recipe!! Reply
hi:) just wondering if you can use normal plain flour for this recipe? thanks they look real good 🙂 Reply
I’ve never tried regular flour, but you would likely need more (not sure how much) than oat flour since oat flour absorbs liquid a lot more than regular flour. Reply
OMG! These were so delicious, soft and moist! I did sub the brown sugar for coconut sugar and they turned out perfect! Thanks so much for sharing! This is going to be my go to recipe for my cookie cravings. Reply
I’ve tried a couple of your recipes with great results, but these did not work at all for me. They were oily, gritty, and the flavor was just awful. I tested the baking soda, so it was probably the Spectrum organic coconut oil I used and the fact that I used a little personal blender for the oats (though I’ve done the same with your other recipes and it worked). I’m glad others have had luck. Reply
Oh Leigh, I’m so sorry you didn’t enjoy these cookies 🙁 I’ve had tons of great reviews so I’m not sure what went wrong with your batch especially if you followed the recipe. If the cookies were gritty you probably needed to blend the oats a little more. I’m also not super familiar with Spectrum coconut oil so I’m not sure if that made them more oily than needed. Again, sorry these weren’t a hit for you 🙁 Reply
i made these with turbinado sugar and they were excellent, my only complaint about the recipe is that they’re labeled as having “no refined white sugar.” regular brown/dark brown sugar is actually just refined white sugar with molasses added to it. Reply
I’m a *very* inexperienced baker looking for new, healthy things to try, and I happened across these cookies. The photos were too tempting to resist trying for myself. I had actually been looking for things to use flax seeds in, as I had bought some for my sub-par heart health and had yet to actually try them in something. I decided to use about 1 and 1/4 cup oat flour and added about 1/4 cup ground flax seeds. They turned out amazing! I think I under-baked them a little, and I put a bit too much flax seed, but lesson learned in that regard. I’m usually terrible at baking, especially when I improvise, but I’m so glad these turned out so good, even with my mistakes. Thanks for the recipe! I’ll be making these again, and I’ll get them perfect next time! Reply
Yay!! I’m so thrilled you enjoyed these cookies Max! 🙂 And the flaxseed sounds like a great addition 🙂 I hope you love them even more the next go around! Reply
I just made these and I’m a little worried about the consistency of the dough. Its very liquidy and not dough form at all. I triple checked everything to make sure i added all the correct ingredients. Is the dough suppose to be on the liquidy side? Help! Reply
Hi! Can I substitute almond flour for oat flour? If I can’t eat coconut oil, what do you recommend as a substitution for that? I’m really sorry if this was explained already in the ‘Comments’ section. Love your site. Thanks!! Reply
Thank you so much Becky! 🙂 Unfortunately I don’t have a substitute for coconut oil in these that is healthy. The best substitute would be butter in these. And I also haven’t tried almond flour and don’t think I’ve gotten any comments about readers trying almond flour, so I’m really unsure if it will work and the quantity needed. I believe it would work but you would need more since oat flour absorbs more liquid than almond flour. Sorry to not be of more help! Reply
Hi, Chelsea Im not into coconut oil that much, if I subsitute it with butter, is the same quantity? Thanks a lot! Reply
I love these and so does every one else whose tried them when I make it. The first time I tried making them, I made the mistake of not keeping them in for the advised amount of time in the oven and waited till the were darker and harder before taking them out. Of course they harden once they’re out of the oven and cool off so it got much harder. The second time I made it I only left it in for about 9 minutes n left it to cool. Turned out amazing I love this recipe honestly it’s so soft n airy n crumbly n tasty!!! Xoxox Reply
Also, do u know if I can substitute the egg for something else as my hubby can’t have any eggs. Thanks!! Reply
Also, I’ve never tried an egg substitute, so I’m really not sure. You could try a flax egg but I’m unsure exactly how it would do in this recipe. Wish I could be of more help! Reply
Yay! I’m so thrilled these have been such a huge hit with everyone that has tried them! 🙂 Thank you so much for the comment and giving these a try 🙂 Reply
Hi Chelsea- any chance you know the nutritional facts if I altered the recipe in the following way: unsweetened apple sauce instead of coconut oil and Splenda brown sugar instead of brown sugar. Thank you! Love these so much! Reply
I’m sorry Arielle, I have no clue what the difference would be. If you put all those ingredients into My Fitness Pal you should have a pretty good idea though 🙂 Glad you love these cookies! Reply
I make this and it was amazing:]….. but i had to add 2 to 4 tablespoons of water to make it doughy;]…. other then that it was the best chocolate chip cookie i have had in a while. Reply
I made these today with my 6-year-old son. He said they were “weird” but ate three in a row after having a full dinner. They are kid approved! He loved them! Ours came out a little crumbly but I think I overcooked them. Thank you for sharing the recipe. I’m sure it was a great amount of work putting it together perfectly. Reply
Haha! Your son sounds darling 🙂 I’m thrilled he loved them and they were a hit! Thanks so much for the comment Tricia 🙂 Reply
I made this recipe and the baking soda taste was way too strong, I had to throw it all our. Very disapointing. I compared this to other cookie recipes I have and in a recipe that calls for 4 cups flour, 2 1/2 cups sugar and 1 1/2 cups butter etc. it only calls for 2 tsp soda, whereas this recipe with 1 1/2 cups flour and 4 tbs sugar etc. calls for 1 tsp soda. So I made another batch using 1/4 tsp soda and it was perfect. Delicious and not crumbly at all. I. Would try coconut sugar in this as well. I made a skillet cookie by putting all of the batter in a cast iron skillet and baking for 20 mins, it turned out well. Overall this is a great recipe as long as you decrease the baking soda. I hope this helps. Reply
Thank you so much for your comment and feedback Grace! I’m so glad they were enjoyed with less baking soda 🙂 The skillet cookie sounds delicious! Reply
🙂 I just wanted to mention a mistake I made that really messed up my batch: the use of coconut spray instead of a jar of coconut oil. The process spray-able oil goes through to withstand high temperatures and in baking it gives an acidic flavor to food, so avoid this substitute if you’re considering it. Reply
I made these for my boyfriend a few months ago and he was absolutely addicted to them. He even requested them for his birthday in lieu of a gift haha! This recipe was perfect and I will be making these again, thanks Chelsea! Reply
I’m wondering if these would hold up when making ice cream sandwiches? They need to be fairly soft and chewy. Reply
I don’t think these would be the best for ice cream sandwiches if you want them to be neat 🙂 Sorry Jennie! Reply
Hi! Just wondering if coconut oil is essential in this recipe? And is it possible to replace it with anything else? 🙂 Reply
It’s very essential to this recipe. I’ve never tried it, but I know some reviewers have had success with butter as a substitute. Reply
OMG I just made them and they are delicious!!! I replaced the brown sugar with coconut nectar and added a little extra oat flour. Turned out awesome! Been out of the oven all of 10 minutes and I’ve already inhaled 2 ? Thanks for the awesome recipe! Will be making these again for sure Reply
Hi! These cookies were relish and turned our PERFECT!!! Just checking how long will these cookies keep unrefridgerated? If I do refrigerate the cookies, how long will they last? Thanks! Reply
So happy to hear these turned out perfectly for you! 🙂 They are best eaten in or out of the refrigerator within about 3-4 days 🙂 Reply
Thank you for the recipe. These cookies were ok for me but definitely tasted healthy. I am at high altitude so perhaps I wasn’t able to make proper adjustments. I wanted to leave a review as there are so many 5 star reviews here from people that did not make the cookies. I am sure they are better if made correctly. I am taking them to a party (along with unhealthy brownies!) so will update and let you know what everyone else thought. You have a very nice website! Reply
By the way, I was not able to leave a rating earlier so am posting it here as I see it is now available. Reply
Hi there. I’ve followed this recipe especially the chill before putting into balls part to the T. I’m at 3,500 feet elevation and they turned out like one big flat cookie blending into each other. Help!? What do I do? Reply
It sounds like you might need a bit more oat flour to absorb the liquid — I would add more oat flour until the balls are more firm. Reply
So, mine weren’t great. The flavor has potential! Overall, having read the comments, I think it’s an issue with the oat flour. Maybe not fine enough….Silly question, but what’s the consistency of the batter when you put in the fridge to chill? You could definitely see the oats in mine. Thoughts? Reply
You shouldn’t be able to see oats in your batter. When you grind the oats they should be fine just like flour. Hope that helps 🙂 Reply
I haven’t tried it, so I can’t say for sure, but I don’t see why it wouldn’t work. Let us know how it goes 🙂 Reply
I made these cookies tonight, the taste was lovely but they came out firm on the outside but powdery dry on the inside… i used exact measurements but I’m not sure I understand what you mean by packing the oat flour too tightly? What else can I do to make them moist? Reply
These were Delicious!! I did tweak the recipe because I’m baking in a microwave oven that doesn’t go beyond 250F, but that’s okay. The dough was fantastic, which is the real test as far as I’m concerned. Thank you for sharing Chelsea. And your pictures are GORGEOUS! what kind of camera do you use? Reply
So happy to hear you enjoyed these! Thank you so much 🙂 When I took these photos I used a Canon 6d; I’m now using a Canon 5d mark 3 🙂 Here’s all the photography equipment I use if you are interested: https://www.chelseasmessyapron.com/product-category/photography/ Reply
I just made these with my 3 year old daughter and we think they are fantastic! A couple additions/substitutions we made…(1) coconut butter instead of oil, (2) added a couple tablespoons of natural peanut butter, and (3) added a couple tablespoons of natural apple sauce. Now we’re planning to make them again next week for Santa 🙂 Thanks so much for this recipe! Reply
Thank you so much for sharing your changes and recipe review! I’m glad these were enjoyed Kianne! 🙂 Reply
Can I make the doubt the night before and put it in the fridge overnight and bake it the next day? Reply
Thank you so much for posting this recipe! My mom and I made them tonight, and they are a yummy, guilt-free cookie! Reply
I substituted olive oil for coconut oil, coconut sugar for dark brown sugar and raisins for choc chips and it still turned out really amazing! Thank you for this recipe! Reply
I am making these right now (they are chilling in the fridge) and the mixture is scrumptious. I am very anxious to taste the finished cookie! Thanks for refurbish a timeless classic, love it! I just wanted to add that I used 2tbsp of brown sugar and 2 tbsp of organic palm sugar. I am curious to see if the texture is a factor. Thanks again! Reply
I store them in an air-tight container at room temperature, but they are always gone in 1-2 days. If you plan to have them longer than that, I would freeze the leftovers 🙂 Reply
EASY PEASY! If these don’t turn out for you, it’s YOU, not the recipe! I used all the ingredients & subbed coconut oil for Smart Balance vegan butter because I had that & not enough coconut oil. I also added 2 large “cereal” spoons of unsweetened applesauce & increased the cinnamon. I did not chill the cookies because… HURRY! COOKIES! I pulled them right off the tray after they came out of the oven & they didn’t crumble. They held together nicely, were moist on the inside, gorgeous golden brown on the bottoms, & cooking time of 9 minutes is perfect in my oven at just above sea level altitude. They rose beautifully & they taste super good! I typically steer clear from sweet treats because the sugar gives me a headache & tummy ache. With only 4tbsp of dark brown sugar, I thought I’d give this a try. The batter tastes sweeter than the finished product which is fine by me. Truly, thank you for creating such a tasty, 5-star cookie! Reply
Hi Chelsea… first off I have to say I love your site! I have to say this is by far my favorite chocolate chip cookie recipe! I just recently lost 157 lbs (through a healthy diet and exercise)… cookies and diet coke were two things I did not want to miss out on… so I started looking for alternative healthier ways to bake and came across your site. I have made the cookies about 1/2 a dozen times or so for various fundraisers or events and always make some to keep at home for my family and i… I never realized it until this… but I can get VERY possesive over these cookies… I once got really made at my husband because he ate the last one… lol… (he now asks). I just baked 4 doz. yesterday (2 going in an auction and 2 for home)… I can’t wait to see how much they go for in our battle of the businesses auction/bake sale. I can’t remember how much they went for last year… but I believe it was in the $50 range (for 2 dozen). Reply
Hi Brooke! It is great to hear from you and thank you so much for this comment! A HUGE congrats on such an amazing success in weight loss; that’s truly incredible! And there’s definitely nothing wrong with being possessive over these cookies 😉 I hope they did great in the auction/bake sale! Thanks again for your comment and review 🙂 Reply
These cookies were tasty. Although, my cookies did remain in a ball shape after taking them out of the oven at 10 minutes. Also, I think the oat flour added a grainy texture to them. Reply
Wondering which chocolate chips to use? I welcome your suggestion and look forward to baking these with my 2.5 year old son. Thanks! Reply
These were delicious and my family (including my son and his friends) loved them! I used Childrens chocolate alternative with no refined sugar since my kiddo is still pretty young. Reply
Hi I want to try out these cookies (they look delicious) but what can I use instead of Coconut oil? Reply
Without further recipe testing I can’t tell you for sure what would work in place of the coconut oil, but I believe butter would work okay. Reply
Nice cookies! Easy to make, I didn’t know a cookie scoop existed but a spoon and some rolling in my hand helped get them out ok. I find them quite sweet though but I’ll trust you when you say you need some sugar too! Reply
Hey Chelsea, Just made these cookies today and they were great. I stumbled upon your recipe because I had run out of flour and googled “flourless” chocolate chip cookies and I’m glad I didn’t have flour because then I would have never made these. First thing, I only made one little tweak and that was instead of using 4 tablespoons of sugar I only used 3. I also used semi sweet milk chocolate chips instead of dark. Second, mine didn’t flatten out they stayed in ball form so I took them out and pressed them flat using a spatula and then popped them back in for 2 minutes since I had them in for 8 prior. They were absolutely delicious and I can’t wait to share this with my friends. Thank you for a great recipe. P.s I’ve never left a review/comment on any recipe before so in my book thats a pretty big deal. Lol. Cheers! Reply
Yay!! I’m thrilled to get your first blog comment 🙂 Thank you so much for your kind words and sharing about how you made these cookies. I’m glad they were a hit 🙂 Reply
GREAT tasting biscuit Chelsea. I’ve made many “healthy” versions of choc chip biscuits. I don’t feel like I’m eating a healthier version, actually one that is just as good! Will have to give your other recipes a whirl. Thanks mate! Reply
Hi Chelsea, I had a question. When you chill the cookies, can you chill them overnight? Or do you HAVE to chill them for only an hour or so. I was wondering because I would like to make them at night and have them in the morning. I have tried this recipe twice and they are delicious Reply
Hey Chelsea, is it possible to substitute the sugar for maple syrup? If so, how much? (yes, I have the same name as you haha) Reply
And you spell it right too 😉 I wish I could tell you for sure, but I’ve never tried that substitute so I really don’t know if it would work and how much to recommend. Sorry to not be of more help! Reply
Hi hon, the batter doesnt yield 18 cookies and is quite smallish. I have followed the receipe to a T. Where am I going wrong? Thanks v much and love your recipes. 🙂 Reply
I just made these and they were absolutely delicious! Although they are a bit crumbly, I am definitely making these again soon! 🙂 Reply
Hi! Just made this cookies and they are awesome! I was looking for a healthy chocolate chips recipe long time ago ans finally found it 🙂 thanks a lot!! As a pastry chef it’s hard for me to trust in a recipe without butter and flour but you just changed my mind. Ps. I did it with coconut sugar instead of brown sugar ans they turn well and also I used baking powder because I like a little fluffy. Reply
