The best ever flourless + healthy chocolate chip cookies. These healthy chocolate chip cookies have no butter, white flour, or refined white sugar. They are bursting with flavor and sure to be your new favorite healthy “indulgence.”
That and they have literally been weeks in the making. I can’t even tell you how many long I have worked on this recipe. I wanted them to be the healthiest possible cookie, but not to taste like…cardboard. That’s been pretty hard. I’ve made some cookies that stack up pretty well nutritionally…I just didn’t want to eat them afterwords. So, yeah…those recipes weren’t worth sharing.
And then I made some delicious cookies, but they weren’t all that healthy by the time they were finished, so nix that one too. But this one, it’s a winner.
One of the ways I’ve “judged” how good the batches of test cookies are is by how many are left by the end of the day. That or seeing if the husband takes more than one bite without running to the sink to spit out that first bite. That test is always effective. Well good news with this recipe — all were gone by the end of the day and the husband ate the majority of them.
Anyways. what are in these “magical” cookies? Well if you are a long time reader of CMA, you’d probably expect the first thing – oat flour. I LOVE putting oat flour in baked goods – it has so much flavor and is a super healthy swap. But before you worry about where to try and find oat flour (and didn’t I say these were flourless anyways?!), oat “flour” is just powdered oats.
All you have to do is blend regular old fashioned or quick oats in a blender or food processor. Within seconds, you’ll have your very own oat flour. It’s really that easy! I’ve had a few readers wonder if they need a high power blender to do this, so I tested it in a $20 cheaper blender and the oats blended into a flour just as well as when I use my Blendtec. It takes seconds to make the oat flour and the only catch with it is, make sure to measure AFTER grinding the oats into a powder and not before.
These also have dark chocolate chips which have great antioxidants and healthier fats for you body. While the dark chocolate makes these cookies healthier, a different type of chocolate can be substituted. Coconut oil is the next important ingredient in this recipe which is a lot better for your body than butter. It’s still high in calorie and fat (like all oils), but it’s got great health benefits and is a healthier fat source.
Brown sugar – there is some in this recipe but I got it to the lowest amount possible while trying to still make these cookies taste good! (Hint: they aren’t so great without any sugar) I wouldn’t recommend leaving it out or substituting it with something else (unfortunately honey didn’t work great in this recipe). I also recommend using dark brown sugar since there is a lot deeper flavor, but light will work just fine. And the cinnamon – you can leave it out, keep it in, or increase the amount – it complements the oat flour well and adds a nice touch to these cookies, but I also really like cinnamon. So adjust it to your preference here!
Finally, the touch of sea salt on top? Oh my gosh. Sea salt + dark chocolate is a match made in HEAVEN!! But it is optional. If you are planning on doing some sea salt, and maybe even a lot of it, definitely leave out the salt in the actual recipe so these cookies don’t get too salty.
And finally, chilling is a MUST with these healthy chocolate chip cookies. They flatten like paper if they aren’t chilled because the coconut oil needs to be melted to mix it in. Which, honestly, the chilling is the hardest part of this recipe…the waiting is excruciating 😉
I hope you love these healthy chocolate chip cookies as much as we all did!
The best ever flourless + healthy chocolate chip cookies. These cookies have no butter, white flour, or refined white sugar. They are bursting with flavor and sure to be your new favorite healthy “indulgence.”
- 2 teaspoons vanilla extract
- 1 large egg
- 4 tablespoons dark brown sugar lightly packed
- 1/2 cup coconut oil
- 1 and 1/2 cups oat flour regular oats blended in a blender
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- Pinch of salt
- 1/2 cup dark chocolate chips
- Optional: coarse sea salt
- Take regular old fashioned oats or quick oats and blend them until they resemble a flour or powder in a blender or food processor.
- Combine the vanilla extract, large egg, and brown sugar in a bowl. Melt the coconut oil and let it cool slightly before adding to the bowl. Beat everything together until just combined.
- Stir in the oat flour (measured after blending NOT before), baking soda, cinnamon (scale this amount to taste preferences), and salt.
- Stir until just combined and then fold in the dark chocolate chips.
- Chill the dough for at least one hour.
- Preheat the oven to 350 degrees F.
- Using a cookie scoop (and pack these in the scoop very tightly or they may crumble), scoop out balls of the dough onto a parchment lined cookie sheet. Press a few more chocolate chips in the tops if desired.
- Bake for 8-10 minutes or until lightly browned around the edges.
- Remove and allow to stay on the baking sheet for another 2 minutes before removing to a wire cooling rack.
- Enjoy!
- Any substitutions NOT recommended. Although some "tried and true" substitutions may work in other recipes, I do not guarantee they work in this recipe. Especially substituting out the coconut oil (it is needed for stability in this recipe)
- Scoop out the dough with a cookie scoop to avoid the coconut oil coming back to room temperature after the chilling. Don't have a cookie scoop? Use your hands, but then re-chill the dough for 15-30 minutes after the balls are rolled.
- Pack in the cookies TIGHT in the cookie scoop (or your hands) to avoid crumbly cookies.
- It is recommended you check your baking soda and make sure it is not expired. Old baking soda will cause an off taste in these cookies and may make them very flat.
- Measure the ingredients exactly. As with most baked goods, loosely measuring may result in cookies that do not work out.
- If your cookies are turning out a little dryer than you would like, check the following things: are you packing in the oat flour too tightly? Don't pack in the oat flour and perhaps try spooning and leveling the flour into the cup measurers. Are you measuring the coconut oil when solid? Make sure to measure it in a liquid form. What kind of egg are you using? The recipe calls for a large egg, not medium. I use and highly recommend organic eggs. They are always a little larger than "regular" large eggs and have a yellower yolk which tends to add more flavor and moistness to these cookies.
- Allow the cookies to cool completely or they tend to be crumbly. They are DELICIOUS right out of the oven, but a bit crumbly until they have cooled all the way.
Here are some more “secretly” healthy desserts:
Healthier oatmeal chocolate-chip cookies
Healthy Pumpkin Chocolate Chip Cookies
{No Bake & Healthier} Chocolate Peanut Butter Cup Bars
Healthy Oatmeal Breakfast Cookies (with peanut butter)
Nora @ Savory Nothings says
Making healthy cookies taste good is the biggest challenge ever! And these look so good! Your pictures are so beautiful – love all the darkness going on in the background here!
Nadia says
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
Char says
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?
chelseamessyapron says
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! 🙂
Alicia says
Hi
The nutrition label says its for all 18 cookies
Is that right?
chelseamessyapron says
Just to clarify, the nutrition facts are per cookie. 18 servings total for the recipe.
Candace says
How many calories per cookie?
chelseamessyapron says
Hi Candace! Nutrition facts are directly below the recipe. There are 130 calories per cookie. Enjoy!
Clara says
Chelsea I
Wondering how do the cookies get flat from being in a tight ball!!!??? After 8-10 mins mine are still balls
chelseamessyapron says
I’ve never had that happen! Did you change the recipe in any way? Are you at a high altitude?
Erin says
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!! ?
chelseamessyapron says
Erin, i’m so glad to hear you guys enjoyed them! This is definitely a regular at my house too! 🙂
Gaelle says
Is the nutrition facts and serving size the same without flour
chelseamessyapron says
I’m sorry, I’m not exactly sure what you’re asking?
Janene says
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!
Ulwi says
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!
Chelsea says
Awesome! Thanks so much for sharing your tips and I’m so glad you loved them! 🙂
shannan says
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?
chelseamessyapron says
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 🙂
shannan says
Thank you so much will try them again I believe it was the coconut oil 🙂
Kendra says
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.
chelseamessyapron says
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.
Jenna says
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!!
chelseamessyapron says
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.
Brandy Myrick says
Same thing happened to mine 🙁
Sharon says
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.
chelseamessyapron says
Yeah try doing 1/2 teaspoon 🙂 Glad you still liked them though and hopefully next time they’ll be even better!
Arielle says
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!
chelseamessyapron says
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!
Medeja says
These cookies look irresistible and they are also healthy! Love it!
Taylor @ Food Faith Fitness says
Haha! I had to laugh at “not wanting to eat them afterwards” I can definitely relate to that. But, you can’t rush perfection right? And these look majorly perfect girlfriend! Pinned!
Gayle @ Pumpkin 'N Spice says
These cookies definitely look like all of your testing efforts were well worth it, Chelsea! I’ve never tried using oat flour before, so I’m loving that these cookies call for that. They look incredibly delicious, especially with the dark chocolate chips! Pinned!
Kristine @ Kristine's Kitchen says
I can’t wait to try these! It can be frustrating when a recipe keeps needing to be tweaked, but it looks like you had major success in the end! It’s nice to have a healthy cookie recipe on hand, where the cookies are actually crave-worthy!
The Blonde CHef says
First off, your photos are insanely gorgeous! I am totally in need of those pewter plates. And second, a healthy chocolate chip cookie?! I am so trying this!
Swasthi says
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
Karly says
Love this recipe and LOVE these photos!
Sarah | Broma Bakery says
Heck yeah! I LOVE oat flour!! Also, your photography has been killing it lately! This particular setup is gorgeous and makes the cookies pop!
Chris @ Shared Appetite says
Best ever… that’s a huge claim that I know Chelsea can totally back up! I totally can’t wait to make these, b/c now I can totally not feel terrible about myself after downing a dozen cookies 😉
And these are by far my fave photos of yours I’ve ever seen… they are beautiful! Great post and recipe Chelsea… can’t wait to pin the heck out of this!
Jenn @ Deliciously Sprinkled says
Chelsea, your photos are AMAZING!!! 🙂 And I love that these chocolate chip cookies are healthy because that means I get to get more and still be able to fit into my skinny jeans, right!? Pinned 🙂
[email protected] says
I’m a firm believer that we can never have enough chocolate chip cookie recipes. We need them [all] to suit our mood. And I must say…your photography is beautiful! Pinned!
Cate @ Chez CateyLou says
I know that you don’t abuse the “best ever” so I absolutely MUST try these!! They look so incredible, and I love all the healthy swaps. Also love the cinnamon in there, so great with chocolate chips!
Melanie @ Carmel Moments says
If they’re that healthy and they look that amazing I must try them. Sometimes the recipes we invest the most time in are definitely worth the results. Awesome pics too!
Pinned.
Have a terrific Thursday!
Kelly says
Your healthy cookies always leave me drooling but these seriously do look like the BEST ever! The cookies and photos are gorgeous and I love all the ingredients you used in here and why. I could seriously eat 10 of these cookies and love that I won’t feel guilty about it – they sound perfect!
Christine @ A Sprinkle of This and That says
These look soooo good! I am lovin’ that they are healthy! Pinning right now!
Michele @ Two Raspberries says
These look so incredible I love how healthy I need to make these asap!
Kathleen Siegle says
I’m super excited to try these. I have been on the search for some healthy chocolate chip cookies and I’m always dissapointed!
Dorothy @ Crazy for Crust says
I love these Chelsea! They certainly do look the best. I need to make more healthy. 🙂
Isadora @ she likes food says
Haha, I always judge how good the food is by how my husband reacts to it! Especially if it is sweets we are talking about since he is kind of a chocoholic! These really do sound like the best ever cookies and a huge plus that they are healthy! That means I can eat the whole batch, right?!
Marcie says
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.
Olivia - Primavera Kitchen says
Wow… Chelsea… I guess all of your testing efforts were well worth it, because these cookies look AWESOME!! I also love to bake with oat flour. Healthier and tastier too 😉
Your pictures are beautiful!! Pinned!!
Thalia @ butter and brioche says
Curious to know what the addition of coconut oil tastes like.. never made cookies with it before. In saying that though, I definitely need to make your healthy recipe as I am craving a choc chip cookie to devour right now!
[email protected] says
Oh my gosh…no butter OR flour?! I think I’m in love with these healthy little guys. 😀 Seriously loving how uber-soft and chewy they look! Stunning photos too. 😉 Pinned!
Justine @prettyinpistachio says
These looking amazing! Those melty gooey chocolate chips are calling my name 😀
Manali @ CookWithManali says
These look great, can’t believe they are healthy! Stunning pictures, Pinned!
Riya says
Yes Manali, you are right. They are very healthy and have good effects on health.
Erica says
I cannot believe these are healthy! They look amaaaazing! Double thumbs up.
Sharon @ What The Fork Food Blog says
I love when food like cookies can be healthy. You seriously make “the best ever” secretly healthy things!
Jessica @ Citrus Blossom Bliss says
These look great!! I love swapping out a few ‘unhealthy’ ingredients here and there to make recipes less calorie dense – one of my favorites is cutting down the butter in a regular chocolate chip cookie recipe with greek yogurt! These look perfect…those dark chocolate chips? YUM!
Jess @ On Sugar Mountain says
So I have to admit: the word healthy around cookies always worries me. But Chelsea, these look absolutely stunning! Chewy and golden brown and very chocolatey – the fact that they are healthy means I can eat as many as I want though, right? 😉 Heehee jk. Great recipe!
Sharon says
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!!
chelseamessyapron says
Yay! So glad you loved these!! Thank you Sharon!
Carin says
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)
chelseamessyapron says
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?
Lynne says
Mine turned out brown! Delicious but brown . ?
chelseamessyapron says
Not sure why they are brown, but if they were delicious I guess that’s all that matters right? 🙂 Glad you enjoyed these!
Kayle (The Cooking Actress) says
so I’ll be making these AS SOON AS POSSIBLE!
Ashlyn @ Belle of the Kitchen says
Chelsea these almost look too good to be true! I’m going a little crazy here because I don’t have one to stuff in my face right this second! But on the flip side, I already have all of the ingredients to make them so I think I can remedy that soon. 🙂
Rachel @ Bakerita says
These look amazing – and I love how healthy they are while still being so thick and chocolatey! Love it. Pinned!
Julie | This Gal Cooks says
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!
Darlene says
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?
chelseamessyapron says
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.
Ly says
Can it be possible to substitute whole wheat pastry flour for oat flour?
chelseamessyapron says
I haven’t tried that substitution so I can’t say, but I don’t see why it wouldn’t work. I’d love to know the results if you give it a try! Sorry to not be of any more help.
Jay says
I’m planning on making these tomorrow! Do you happen to know if oat flour has the same weight as all purpose flour? Thanks 🙂
chelseamessyapron says
Sorry Jay; I’m not sure!
Heartmamavi says
Made these today! My son said “um um good” while stuffing his mouth with one. Lol thanks for this.
chelseamessyapron says
Yay!! So glad to hear! Thanks for the comment!
Nika says
I’m going to definitely try oat flour. The recipe seams so yummy
Nick says
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
chelseamessyapron says
Hey Nick! Thanks so much for the comment! Glad you loved these! I just did the dry ingredients together, but feel free to add those in step 2 if that is easier 🙂 Thanks again!
Delphine Wood says
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!
chelseamessyapron says
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!
Audra says
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.
chelseamessyapron says
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?
Colette says
This exact thing happened with the coconut oil to mine . Still nice bit a melted mess
Ellie says
Hey, this recipe looks amazing and so does the cookies!
Do you have the nutritional facts? I’m starting to study those before eating much of anything but I’m craving these so bad. Just curious!
Thanks,
Ellie
chelseamessyapron says
Thanks so much Ellie! I no longer post nutritional values on recipes as I get a lot of very angry feedback if I’m off by even a few calories 🙂 I recommend trying my fitness pal or other online calorie counters and just plugging in the ingredients. Hope you enjoy!
Hannah says
I was also wanting nutritional information! If you have this, will you please post it. Waiting for them to chill as I type. Thanks!
chelseamessyapron says
Hi Hannah! I no longer post nutritional values on recipes as I get a lot of very angry feedback if I’m off by even a few calories 🙂 I recommend trying my fitness pal or other online calorie counters and just plugging in the ingredients. Hope you loved these!
Alex says
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?
chelseamessyapron says
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.
Skim says
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.
chelseamessyapron says
Thanks for the comment! Glad you enjoyed these 🙂
Sarah says
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!
chelseamessyapron says
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 🙂
Trisha Sullivan says
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 =)
chelseamessyapron says
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! 🙂
Nicole says
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!
Nicole says
I was also wondering about the calorie count on these? I know coconut oil is a healthy alternative, but it is high in calories. I’m not the kind of person who counts my calories, but I’m curious about how the coconut oil affects this and if it will affect my future recipes if i choose to use coconut oil again. Thanks!
chelseamessyapron says
Sorry! I no longer post nutritional values on recipes as I get a lot of very angry feedback if I’m off by even a few calories 🙂 I recommend trying my fitness pal or other online calorie counters and just plugging in the ingredients. As far as dryness, you may have packed in the oat flour too much or perhaps measured the coconut oil off a bit? It needs to be measured in a liquid form. Hope that helps!
Leesa says
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.
chelseamessyapron says
So glad to hear you liked these and your substitutes worked out well 🙂 thanks for the comment!!
Adriana says
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 🙂
chelseamessyapron says
So glad to hear you loved these!! Thanks for the comment Adriana!
Emily says
LOVE these – just made them today and they turned out incredible!! Thanks for a fantastic recipe! Xo.
chelseamessyapron says
SO happy to hear it 🙂 Thanks so much Emily for your sweet comment! xox
Rosie says
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?…
chelseamessyapron says
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.
Michelle says
Made these 2x- both times, very tasty, but pretty dry and don’t look anything like your photos. What am I doing incorrectly? I yield 18 cookies both times, so I think I’m measuring accurately.
chelseamessyapron says
Hey Michelle. Glad you like the taste, but I’d love to fix the dryness issue. I need some more details with how you are making this recipe. Are you substituting any of the ingredients for other ingredients? And another idea, are you measuring the coconut oil when it is softened or melted? That’s important!
Jazmelanie says
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!!
chelseamessyapron says
YAY!! Haha love the enthusiasm of your comment and am so happy the whole home approves!! 🙂 Thanks for the kind comment and review 🙂
Dhania says
Hi, is the cookie batter supposed to be hard after putting it in the fridge after an hour ?
chelseamessyapron says
Yes it gets quite hard! That’s just the coconut oil hardening up again and keeping the cookies from spreading like crazy 🙂
Hills says
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.
chelseamessyapron says
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 :/
Chelsea D. says
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.)
chelseamessyapron says
I would just reduce the baking soda if you are still tasting some. Try 3/4 teaspoon.
Sim says
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 🙂
chelseamessyapron says
Ooo so glad to hear maple syrup works in place of the sugar – I need to try that!! Thanks for your comment 🙂
Angie says
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!
chelseamessyapron says
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!
Debbie says
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.”
chelseamessyapron says
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!
Michelle says
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?
chelseamessyapron says
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.
andrew says
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!
chelseamessyapron says
So glad to hear you loved these!! Thanks so much for taking the time to comment 🙂
Lara says
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?
chelseamessyapron says
I haven’t experimented with coconut sugar in this recipe so I can’t say. The brown sugar is quite integral to the flavor and sweetness of these cookies so I’m not sure what would work in its place to still yield good results. If you end up trying something I would love to hear the results!
chelseamessyapron says
One reader has commented that they substituted the brown sugar with maple syrup and it worked well. You could give that a try 🙂
Desiree says
Do you measure the oats before or after blending?
chelseamessyapron says
As the instructions indicate make sure to measure after you blend! 🙂 Hope you love these cookies!
Rachel says
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.
chelseamessyapron says
Thank you so much Rachel! That means a lot to me! I’m very glad you and your boys enjoy these! As far as the calorie amount, I just added a nutrition label to the recipe. Each cookie is 130 calories
Angela says
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.
chelseamessyapron says
Hmmm, not completely sure on that one. I would stick to regular just because this cookies can be a little finicky with substitutions!
JJ says
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!!
chelseamessyapron says
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!
bree says
I used a coffee grinder to blend up the oats and it worked beautifully! It literally took 30 seconds.
chelseamessyapron says
That is brilliant!! Thanks Bree!
Emma says
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!!:)
chelseamessyapron says
No I wouldn’t recommend any substitutes for the coconut oil in these cookies!
Janelle says
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!
chelseamessyapron says
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 🙂
Sandra says
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!!
chelseamessyapron says
So, so glad to hear it! Thank you so much for your kind comment and sweet review Sandra! 🙂
Madi says
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!!!
chelseamessyapron says
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 🙂
Keith says
If you take pride in your baking do NOT use butter as a coconut oil substitute. You’;ll end up with a crumble topping
chelseamessyapron says
Yes — I highly recommend no substitutions for the coconut oil!! Thanks Keith!
mikey says
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.
chelseamessyapron says
Thanks so much for the tip Mikey! I appreciate you sharing what you tried! 🙂
Laurie says
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
chelseamessyapron says
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.
Taylor says
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!
chelseamessyapron says
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.
Tina says
I love these cookies. I didnt have any coconut oil so i used just used olive oil and they came out good……
chelseamessyapron says
So glad to hear they worked with olive oil! Thanks for the comment!!
Christina says
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!
Christina says
sorry – clearly I did not read. Feel free to delete this comment!
chelseamessyapron says
No worries!! Hope you loved these 🙂
The Baking Sister says
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!
chelseamessyapron says
SO happy to hear you loved these!! Thanks so much for the comment 🙂
goggly says
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.
chelseamessyapron says
I just line the pan with parchment paper 🙂
RATI says
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 ? .
chelseamessyapron says
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!
Elizabeth says
Actually replacing coconut oil with canola oil does work!!
chelseamessyapron says
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!
Sandra says
Can I substitute brown sugar with normal cane sugar
Chelsea Lords says
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
isha says
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
chelseamessyapron says
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 🙂
sarah says
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 🙂
chelseamessyapron says
I hope you enjoyed them! 🙂
Camellia says
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
chelseamessyapron says
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 🙂
Heather says
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!
chelseamessyapron says
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!!
Yvonne says
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 …
chelseamessyapron says
It’s so easy right?! I love it!! Thanks so much Yvonne! So glad you enjoyed these cookies 🙂
Amanda & Lauren says
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! 🙂
Kaitlin says
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
chelseamessyapron says
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!
Lizzie says
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!!
chelseamessyapron says
SO great to hear!! Glad you loved these!! And your second variation sounds AMAZING — I’ll definitely have to try that next time! 🙂
Angie says
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!
chelseamessyapron says
Yay!! It’s so great to hear that!! I’m so glad you loved these 🙂 Thanks for the comment!
Maria says
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
chelseamessyapron says
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.
Maria says
ah, okay, I’ll give it a try 🙂 Thank you!
sheena says
Can i use butter instead of coconut oil??
chelseamessyapron says
I haven’t ever tried butter in place of coconut oil, but I believe some readers have and had success with it!
Gabe says
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!
chelseamessyapron says
Glad you liked these!! And thanks for your feedback, I really try to not be misleading so I’m sorry you felt that way!!
La says
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 😉
chelseamessyapron says
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!
Brooke says
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?
chelseamessyapron says
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! 🙂
Sheena says
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)
chelseamessyapron says
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! 🙂
Marsha says
Thank you! they turned out amazeballs. I would add a little less cinnamon next time, cause i’m definitely making this again!
Noelle Carr-Ellison says
Yum yum yum… We made ours with Poulain’s dark Carambar chocolate. They are FANTASTIC! Thanks so much!
Noelle Carr-Ellison says
We made ours with Poulain’s dark Carambar chocolate (yummy French stuff). They were FANTASTIC! Thanks so much!
lindsay says
can you use regular oat flour instead of blending oats ?
chelseamessyapron says
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!
Agnes says
I did those today and instead coconut oil I used 0,5 cup unsweetened apple sauce. These are amazing! Thanks so much
chelseamessyapron says
You are so welcome! So glad to hear you enjoyed them and the applesauce addition sounds amazing!!
Alex says
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.
chelseamessyapron says
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!!
Nicole T says
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”.
chelseamessyapron says
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!
Mindy says
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!
chelseamessyapron says
So glad to hear that!! Thanks so much Mindy! 🙂
Kat says
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.
chelseamessyapron says
So great to hear!! 🙂 The salted almond topping sounds amazing!!
Inuri says
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
chelseamessyapron says
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! 🙂
Adrean says
I had a question about the nutrition facts. Are those numbers per cookie or for the whole batch? These are amazing!
chelseamessyapron says
So happy to hear you enjoyed these! 🙂 They are per cookie! 🙂
Louise says
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.
chelseamessyapron says
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!!
Nelvin says
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!
Nelvin says
In addition — this yielded around 28 cookies for me.
chelseamessyapron says
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 🙂
Faye says
Can I just ask are the calories per cookie or per batch please?
chelseamessyapron says
Per cookie 🙂
Faye says
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!
chelseamessyapron says
So glad to hear they still worked out! 🙂 Thanks for the comment, I’m glad you liked these!!
irene says
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!
chelseamessyapron says
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!
Amanda says
Can the dough be chilled overnight or does it need to be just one hour? Thanks!
chelseamessyapron says
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.
Jessica says
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!
chelseamessyapron says
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! 🙂
Felisha says
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.
chelseamessyapron says
That is so great to hear!! I’m so glad these have been enjoyed 🙂 Thanks for the comment!
Rosie says
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
chelseamessyapron says
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.
Cindy says
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.
chelseamessyapron says
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! 🙂
Sheryl A says
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.
chelseamessyapron says
YAY! So glad these were so enjoyed! Thank you so much for your comment! 🙂
Bria says
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 🙂
chelseamessyapron says
So, so happy these were so enjoyed! Thank you for the sweet compliments Bria! I hope you love whatever you try next! 🙂
Jeffery says
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.
chelseamessyapron says
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 🙂
Anne says
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!
chelseamessyapron says
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 🙂
Alisha says
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!
chelseamessyapron says
I am so thrilled these have been so well enjoyed!! Makes my day to hear that! Thank you so much for the comment Alisha! 🙂
Maryann says
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!
chelseamessyapron says
So thrilled you enjoyed them!! Thank you so much for the comment 🙂
Jenna says
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.
chelseamessyapron says
The nutrition label is PER cookie. 130 calories per cookie
Jenna says
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!
chelseamessyapron says
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.
Kelsey says
I have liquid coconut oil on hand. Do I need to use less so my cookies won’t become flat and oily?
Thanks!
chelseamessyapron says
I measure the coconut oil when it is in its liquid form 🙂
Chelsea says
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?
chelseamessyapron says
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 🙂
Marie says
Great recipe, but too much baking soda – I would definitely ½ it next time.
chelseamessyapron says
Thanks for the feedback Marie! 🙂
Pradnya says
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..
chelseamessyapron says
So happy to hear you enjoyed these cookies even if they did end up with a bit more spread 🙂 Thanks for the comment!
Angie says
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? 🙁
chelseamessyapron says
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.
Miah says
Hi there! Could I substitute the brown sugar with stevia sugar instead? Not sure how familiar you may be with stevia. Thanks in advance!
chelseamessyapron says
Sorry Miah I have no idea. I’ve never used stevia sugar
Priya says
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?
chelseamessyapron says
It should be about the consistency of wheat flour 🙂 So pretty fine!
Charlene says
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
chelseamessyapron says
I haven’t tried replacing the sugar in these so I’m not sure. I’m sorry I wish I could be more help!
Chelsea says
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!
chelseamessyapron says
Wow that is quite the compliment that these are your all time favorite! Makes my day to hear that 🙂 Thanks so much Chelsea! 🙂
traceyp says
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!!
traceyp says
P.S. I also used coconut sugar in place of brown sugar.
chelseamessyapron says
You are so welcome! I’m so thrilled you enjoyed these Tracey! 🙂
Tayla says
hi:) just wondering if you can use normal plain flour for this recipe? thanks they look real good 🙂
chelseamessyapron says
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.
Alicia Toney says
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.
chelseamessyapron says
So happy you enjoyed these cookies Alicia! 🙂 Thank you so much for the comment!
Leigh says
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.
chelseamessyapron says
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 🙁
lily says
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.
chelseamessyapron says
So happy you enjoyed these! Thank you for your feedback 🙂
Max says
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!
chelseamessyapron says
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!
Natalie says
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!
chelseamessyapron says
Yes it is 🙂 the coconut oil will harden as you chill the dough and will make the dough firmer.
Becky Hart says
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!!
chelseamessyapron says
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!
Angela says
Hi, Chelsea
Im not into coconut oil that much, if I subsitute it with butter, is the same quantity?
Thanks a lot!
chelseamessyapron says
It should be the same 🙂 Enjoy Angela! 🙂
Mona says
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
Mona says
Also, do u know if I can substitute the egg for something else as my hubby can’t have any eggs. Thanks!!
chelseamessyapron says
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!
chelseamessyapron says
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 🙂
Michelle says
Just made these, substituted almond extract for vanilla, works like a charm! delish
chelseamessyapron says
I’m thrilled you enjoyed these! Thanks for the comment 🙂
Daniela.A. says
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.
chelseamessyapron says
What a compliment! I’m so glad you enjoyed these cookies Daniela!
Tricia says
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.
chelseamessyapron says
Haha! Your son sounds darling 🙂 I’m thrilled he loved them and they were a hit! Thanks so much for the comment Tricia 🙂
Grace says
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.
chelseamessyapron says
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!
Adeline says
🙂 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.
chelseamessyapron says
Yes definitely don’t use the spray! Thanks for sharing this for others Adeline! 🙂
Hannah says
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!
chelseamessyapron says
Wow that is a great compliment!! Thank you so much Hannah I appreciate that 🙂
Jennie says
I’m wondering if these would hold up when making ice cream sandwiches? They need to be fairly soft and chewy.
chelseamessyapron says
I don’t think these would be the best for ice cream sandwiches if you want them to be neat 🙂 Sorry Jennie!
Chloe says
Hi! Just wondering if coconut oil is essential in this recipe? And is it possible to replace it with anything else? 🙂
chelseamessyapron says
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.
Erin says
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
chelseamessyapron says
I’m so thrilled these were a huge hit!! Thanks so much for the comment Erin 🙂
Lakshmi says
Very healthy and delicious recipe.. Going to try this weekend.
chelseamessyapron says
Awesome! I hope you love them!
Rachel Wizenfeld says
Yum!!!!!!!!!!!!!!! thanks for the recipe
chelseamessyapron says
You are so welcome! 🙂 I’m thrilled you enjoyed these 🙂
Angie says
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!
chelseamessyapron says
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 🙂
liz says
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!
chelseamessyapron says
Thank you so much Liz! I appreciate it 🙂 Definitely let me know what everyone thought 🙂 Best!
liz says
By the way, I was not able to leave a rating earlier so am posting it here as I see it is now available.
Nadine says
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?
chelseamessyapron says
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.
Sarah says
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?
chelseamessyapron says
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 🙂
Mandy E says
Hi! Great recipe but I was wondering if I can substitute the brown sugar for coconut sugar?
chelseamessyapron says
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 🙂
Maria says
I tried coconut sugar but I don’t know if that made it extra dry?
chelseamessyapron says
Yes coconut sugar is going to absorb more liquid 🙂
Maria says
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?
Maria says
Oh and I used coconut sugar instead
Aakriti Kundu says
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?
chelseamessyapron says
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/
Kianne says
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!
chelseamessyapron says
Thank you so much for sharing your changes and recipe review! I’m glad these were enjoyed Kianne! 🙂
Andrea says
Can I make the doubt the night before and put it in the fridge overnight and bake it the next day?
chelseamessyapron says
Yes! 🙂
Breanna says
Thank you so much for posting this recipe! My mom and I made them tonight, and they are a yummy, guilt-free cookie!
chelseamessyapron says
So happy these were a hit! Thanks for the comment Breanna! 🙂
Sara says
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!
chelseamessyapron says
So happy to hear you enjoyed these! Thanks for the comment Sara!
Monika says
These cookies are perfect! I substituted sugar with xylitol and it worked well.
chelseamessyapron says
So happy to hear you enjoyed this dish! Thank you so much for the comment Monika 🙂
Tara says
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!
chelseamessyapron says
You are so welcome! I hope you loved them!
Stephanie says
How do I store the cookies? Can I freeze them?
chelseamessyapron says
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 🙂
Amber says
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!
chelseamessyapron says
Thank you so much for the comment and review Amber 🙂 I’m really happy you enjoyed these!!
Brooke Jett says
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).
chelseamessyapron says
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 🙂
Gloria says
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.
Reena says
Wondering which chocolate chips to use? I welcome your suggestion and look forward to baking these with my 2.5 year old son. Thanks!
chelseamessyapron says
I like to use dark chocolate chips in these just because they are healthier 🙂
Alicia says
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.
Carlotta Heiden says
Hi I want to try out these cookies (they look delicious) but what can I use instead of Coconut oil?
chelseamessyapron says
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.
Audrey says
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!
Clarisse says
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!
chelseamessyapron says
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 🙂
Lau says
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!
chelseamessyapron says
You bet! 🙂 So thrilled you enjoyed these! 🙂
Jessica says
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
chelseamessyapron says
You can chill them longer! 🙂 Enjoy!
Chelsea says
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)
chelseamessyapron says
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!
Emma Cox says
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. 🙂
Marisa says
I just made these and they were absolutely delicious! Although they are a bit crumbly, I am definitely making these again soon! 🙂
Manikanta Naga says
Hi, Chelsea
Nice cookies! Easy to make. I loved It.
chelseamessyapron says
So happy you liked these! Thanks for the comment 🙂
Lakshmi says
looks so delicious… will try them soon
Geraldine says
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.
chelseamessyapron says
LOVE hearing that! Thank you so much for the comment Geraldine! 🙂
Fabiola says
Regardless of your suggestion not to substitute any ingredient, I dared to use 100grs of butter instead of coconut oil and they turned out Perfect!
chelseamessyapron says
Love it!
Marie says
Hello! Just tried this recipe and the dough came very hard from the fridge (like a rock) I had to use my hands to roll them into balls. Then when baking they never went flat, they Saturday as a ball, I took them out with a spatula and flattened them. Any idea why this happened? I’m in Mexico City so in high altitude, what can I change to improve the texrure?
Marie says
Sorry for the typo mistakes, very hard to write from my phone into the website.
Brian says
made these today and they came out nicely and were very tasty. I substituted organic palm sugar and they turned out fine.
Hafiza says
I already have some packaged oat flour. How many cups of oat flour would I need to use?
Thanks
Bea says
Perusing the internet looking for healthier baking recipes and stumbled upon your site. I really appreciate that you’re sharing your creations with the world, and I love that this recipe is low in sugar, but I do want to point out that at 130 calories, and 7 grams of saturated fat per cookie, I wouldn’t consider them to be overly health-conscious.
The amount of saturated fat from the coconut oil isn’t heart-healthy (The American Heart Association advises against its regular use), and readers would be better off replacing it with a good non-hydrogenated margarine, or even a canola oil.
Sadaf says
Can I sunstitute coconut oil with olive oil or will it affect the health and taste factor?j
chelseamessyapron says
No I wouldn’t recommend that substitution.
Maile says
Ok, I was skeptical but these are amazing! Thank you for the recipe
Manna says
Hello.. Loving these so much. thanks for sharing
chelseamessyapron says
You’re so welcome! 🙂
bizimmekan says
veryy good
Chococraft says
I really love it. It’s delicious and yummy.
chelseamessyapron says
So glad to hear it! 🙂
Amanda says
Was looking for a healthier alternative for mini egg cookies for my bookclub and these were so good. Loved the coconut flavor. Everyone loved them. Super easy to make.
chelseamessyapron says
So happy to hear these were a hit! Thank you for the comment Amanda 🙂
Rayray says
Hello Chelsea!
I really like your recipe and I’m planning on trying it. I know you said no substitutes at the end of the recipe. But i’m having a hard time finding baking soda and coconut oil is really expensive where I live. Is there a way to substitute them and still get the same delicious cookies?
Thank you!
chelseamessyapron says
I don’t recommend substitutes, but you could try butter instead of coconut oil. I wouldn’t leave out the baking soda though!
VARSHA's KITCHEN says
Thanks for recipe ,i m Youtuber i though of making this chocolate cookie ,i m excited thanks again dear
chelseamessyapron says
So glad you enjoyed! Thanks:)
Cynthia says
Hey, Chelsea! Do you think I could replace the egg with a chia egg? Thanks!
chelseamessyapron says
I wouldn’t recommend it on these cookies!
Casey says
I just made these and they are delicious. I wanted to say I subbed for 1:1 swerve confectioners sweetener and they turned out great. Thanks!
chelseamessyapron says
So glad to hear! Thanks!
Heather says
Ok, so my 5yo daughter really wanted to make cookies so I googled “healthy chocolate chip cookies from scratch” and this recipe came up. I had everything on hand and pre blended(oats).
So freaking fire! I personally had to add a little extra oat flour because I added too much liquid or something, but they are amazing for sure! All 4 of my kids have devoured them as soon as they were cooked down enough. I will always use your recipe when I want a healthier chocolate chip cookie. Thank you!!
chelseamessyapron says
Ahh thank you so much! I’m so glad you and your kids loved these! They are such a hit at my house too! I hope you continue to enjoy! 🙂
Karissa says
Love the idea of this but they were too dry… Any ideas to fix that? Maybe more coconut oil?
Realtimedairy says
Yet again another great recipe. I have followed this recipe several times now and gives excellent results all the time. Just done cooking the cookies and cant wait to have a taste. Today was a little different having used goose eggs.
Steve Daire says
I’ve always loved making cookies and anything that has some chocolate lights up my evenings. These cookies have become my favorite after the long day tending to our dairy cows. Thanks for this energy boost.
Donella Coutinho says
Hi, I tried this cookie recipe out on my blog and it was a hit on the first try! This is one recipe I’m going to be making again and again. Simply delicious!
chelseamessyapron says
Love hearing that! Thank you for the comment 🙂
Hala Fahmy says
Hi love this recipe!! How long do they stay fresh once baked?
Debbie Andersen says
I tried this recipe and they turned out great. I wanted to make some for Christmas for my whole family get together. First, do you think doubling the recipe would be a problem and second, do you think the batter would store in a refrigerator for a couple day? Would definitely use this recipe when making chocolate chip cookies. Thanks.
chelseamessyapron says
You for sure could double this recipe! 🙂 Enjoy!
cara says
I just made these and they turned out great! I don’t have a scoop so I rolled them into meatball sizes. I cooked five first to see how much they would spread and they didn’t so the first five came out thick and slightly cakey. I love a little crispier cookie so the next five I flattened a little. Still not crispy enough for me so my last five I flattened more! Perfect! Great flavor and they didn’t crumble at all!
chelseamessyapron says
Yay I’m so happy to hear this!! Thanks Cara!
cara says
I forgot to mention that these are also gluten free, seriously the only gluten free baked good I have really liked!
chenelle says
YUM! these cookies were soo good. To make it completely refined sugar free I used coconut sugar instead of brown sugar. Because coconut sugar has a less sweet taste than brown I increased the amount by 1 TBS and they turned out great. Thanks for the recipe!
chelseamessyapron says
Thanks so much! That’s a great sub idea! So glad you enjoyed! 🙂
Anna V says
I just made these but added an egg and a 1/2 cup of non-grounded oats, and raisins with the chocolate chips- so yummy!! Thanks for sharing Chelsea!
chelseamessyapron says
Yay! Those subs sound awesome! I’m so glad you enjoyed this! 🙂
CoKid says
Like a couple other reviewers noted my cookies melted in the oven. The turned to liquid. I did not make any substitutes and double checked my measurements. The cookies were firm when I scooped them onto the tray.
chelseamessyapron says
I’m so sorry these didn’t work out for you. I’m not sure what happened as I’ve never had that problem. Can I ask what brand coconut oil you used?
Erin says
Wow – these are magic! Subbed the egg with one chia egg (1 TB chia + 3 TB water) and turned out great with added texture. Will put this in our rotation!
chelseamessyapron says
Yay! So happy to hear these were a hit for you Erin 🙂
Kayla says
Hi, I made these recently and they were heavenly! So amazing, definitely recommend. The cookies were a bit crumbly, but they tasted so good, the perfect balance between sweet and salty. A perfect reward for my cravings. However I was just wondering if it would be possible to freeze the cookies or the cookie dough. As I have seen this done with several recipes. Thanks for sharing!
chelseamessyapron says
Hi Kayla! I’m sooo glad you enjoyed these cookies! You can freeze the cookies both ways. I prefer cooking the dough over an already cooked cookie because then they are a little fresher when you bake them up. If you freeze the dough no need to let them defrost just cook them 3-4 minutes longer than you normally do. 🙂
Jordan says
I freaking LOVE this recipe and have been making it for years. Just wanted to say thank you Chelsea!! My only gripe was that it was super hard to scoop the dough after 30 minutes in the fridge, but now I scoop the dough into cookies right after folding in chocolate chips, then put the loaded up cookie trays in the fridge. Once the 30 mins is up, they go right into the oven 🙂
chelseamessyapron says
Ahh I’m sooo happy to hear that! And yes, genius to roll them before letting them chill! Thanks so much for your comment! 🙂
OMAR SARA says
I tried this recipe and it turned out to be great. Thank you
chelseamessyapron says
Yay!! I’m so happy to hear! Thanks! 🙂
Samantha says
I didn’t have coconut oil so I used butter, otherwise I followed the recipe to the T. They ended up super thin, they didn’t look anything like the picture, but WOW absolutely delicious!!!!! Definitely will try with coconut oil too!
Chelsea Lords says
So happy to hear these were a hit! 🙂
Alyssa says
Made these today and they were yummy. Perfect for satisfying a sweet tooth. I was able to substitute coconut oil for Earth Balance Dairy-Free butter and because I was in a rush I put it in cold instead of melting it. This allowed me to reduce the cooling time to about 5 min.
Chelsea Lords says
So happy to hear it! 🙂
Riya says
These cookies are way more better than other cookies as in tatse wise and health wise…
Truly loved them 🙂 🙂
Diana says
These cookies are absolutely wonderful! The first time I made them I followed the recipe exactly and while they tasted great the were quite flat and oily but I made them again last week using only half the oil (as another comment mentioned) and they turned out absolutely perfect:) still made 18 Cookies and they had a better texture for my cookie preference. This recipe is definitely going to be a staple from now on, thank you!
Chelsea Lords says
I am sooo happy to hear you enjoyed these!! Thanks for sharing!
Danny yae says
Wow this yummy, thanks for the lesson please , am really thankful with this , I will try it with my daughter.
Shelly says
These turned out delicious! Thank you so much for the recipe. I’m wondering if they will freeze well? Have you tried to freeze them yet?
Chelsea Lords says
So happy to hear that, thank you Shelly! I haven’t personally tried freezing these, but I bet they’d do well!
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bizimmekan says
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bizim mekan says
the great recipes and tricks you’d like to try out the shares you want have been shared and really versatile
Bizimmekan says
These cookies are absolutely wonderful! The first time I made them I followed the recipe exactly and while they tasted great the were quite flat and oily but I made them again last week using only half the oil (as another comment mentioned) and they turned out absolutely perfect:) still made 18 Cookies and they had a better texture for my cookie preference. This recipe is definitely going to be a staple from now on, thank you!
Chelsea Lords says
So glad these will be a staple from now on 🙂 Thanks so much for the comment and review!
Valeria says
Can I use butter instead of coconut oil?
Kiki says
What did I do wrong? I bake these according to the directions, but they stayed as ball forms even after being done baking
Chelsea Lords says
Did you change the recipe at all?
Sohbet says
great things really good thanks
Chelsea Lords says
So glad to hear it! 🙂
Karen Staehling says
I put the dough in the refrigerator and left it there for 70 minutes. When I took it out, it had hardened to the point that I couldn’t even get a spoon in it to scoop it. It has been sitting on the counter for a half hour now and has not softened enough for me to even begin using a cookie scoop. I thought this might happen with the use of coconut oil, and wondered why no one else had this problem.
Chelsea Lords says
The dough should be very hard because the coconut oil hardens as it cools
Daniela Manotas says
Hi!! This sounds amazing! Can I make the same recipe but not doing small cookies? But doing a biggg cookie pie? How much time does ir has to be in the oven? Thank you!
Chelsea Lords says
I’m not sure that would work, sorry!
Deeksha says
This looks so healthy and tasty. I love it.
Chelsea Lords says
Thanks so much! 🙂