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Best EVER healthy chocolate chip cookies

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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.”

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.”I hope you all know I don’t just throw around the words “best ever.” In fact, I don’t think those two words have ever made it into a recipe title thus far. That’s how deserving these healthy chocolate chip cookies are. Because for how many healthy swaps they have, they really are the best!

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.

Healthy + Flourless BEST ever chocolate chip cookies! via chelseasmessyapron.com

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.

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.” chelseasmessyapron.com

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 ๐Ÿ˜‰

I hope you love these healthy chocolate chip cookies as much as we all did!

Healthy + Flourless BEST ever chocolate chip cookies! via chelseasmessyapron.com

4.74 from 97 votes
Flourless and Healthy Chocolate Chip Cookies
Print
Best EVER healthy chocolate chip cookies
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

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 โ€œindulgence.โ€

Course: Dessert
Cuisine: Healthy
Servings: 18 cookies
Author: Chelsea
Ingredients
  • 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
Instructions
  1. Take regular old fashioned oats or quick oats and blend them until they resemble a flour or powder in a blender or food processor.
  2. 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.
  3. Stir in the oat flour (measured after blending NOT before), baking soda, cinnamon (scale this amount to taste preferences), and salt.
  4. Stir until just combined and then fold in the dark chocolate chips.
  5. Chill the dough for at least one hour.
  6. Preheat the oven to 350 degrees F.
  7. 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.
  8. Bake for 8-10 minutes or until lightly browned around the edges.
  9. Remove and allow to stay on the baking sheet for another 2 minutes before removing to a wire cooling rack.
  10. Enjoy!
Quick Tips:
  1. 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)
  2. 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.
  3. Pack in the cookies TIGHT in the cookie scoop (or your hands) to avoid crumbly cookies.
  4. 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.
  5. Measure the ingredients exactly. As with most baked goods, loosely measuring may result in cookies that do not work out.
  6. 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.
  7. 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.

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A gluten-free, healthy breakfast cookie made with peanut butter and old-fashioned oats as the base. There is no flour, no butter, and no oil included! These cookies can be ready in 20 minutes flat!

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Reader Interactions

Comments


    • I made these today and my choc chip cookie expert 3 year old loved them! They have a lovely crispy edge and the perfect amount of chewiness and I love the slight nutty oat flavour. Perfect! Thanks for the recipe

      Reply

      • Hi I’m just wondering what exactly makes these healthier/more natural? My family and I are trying to go a little more natural and eat less processed foods. I want to make some less processes/more natural cookies that still taste good would these be a good options?

        Reply

        • These are a lot healthier and more natural because they don’t have processed white flour, butter, or tons of sugar! ๐Ÿ™‚ 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! ๐Ÿ™‚

          Reply

          • Just to clarify, the nutrition facts are per cookie. 18 servings total for the recipe.

          • Hi Candace! Nutrition facts are directly below the recipe. There are 130 calories per cookie. Enjoy!

          • Chelsea I
            Wondering how do the cookies get flat from being in a tight ball!!!??? After 8-10 mins mine are still balls

          • I’ve never had that happen! Did you change the recipe in any way? Are you at a high altitude?


          • 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!! ?

          • Erin, i’m so glad to hear you guys enjoyed them! This is definitely a regular at my house too! ๐Ÿ™‚

    • These cookies are absolutely delicious! I doubled the recipe and only used half the amount of cocunut oil and they turned out perfectly. Thanks for the recipe!

      Reply

    • I made these cookies, the batter was delicious, but after i cooked them they had a very strange bitter taste, do you know why this may have happened?

      Reply

      • Two things that come to mind — is your baking soda old? (And did you measure it correctly — like spoon off the top so it isn’t heaping?) And next, the type of coconut oil you used. I think certain types of coconut oil have a tendency to produce a bitter taste in baked goods. I use LouAna All Natural Pure Coconut Oil and have never had a problem with bitterness. Hope these two tips help you out ๐Ÿ™‚

        Reply

        • How do you get the nutrition info? My son is diabetic and its really hard to cook from scratch because we have to count carbs…please let me know how you were able to get the nutrition info…I cant wait to try these.

          Reply

          • I get it generally through My Fitness Pal OR My Recipe Magic creates nutrition labels for the recipes posted. I believe I got this nutrition label from there.

          • 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!!

          • Jenna, you’ve left all of these comments in one day and I have been out of town and unable to moderate the comments. I publish all my comments and respond as fast as I am able. I’m in no way trying to pull a “fast one.” I value my readership and the trust I have with my readers. I have clearly responded to many comments that the calories are per cookie and the nutrition label reflects that.

      • I had the bitter taste too. I think it is the baking soda. My cookies came out super flat, so I will try to use perhaps less baking soda. On the upside, they are so good, I eat them despite the bitter taste. Great for cookie cravings.

        Reply

        • Yeah try doing 1/2 teaspoon ๐Ÿ™‚ Glad you still liked them though and hopefully next time they’ll be even better!

          Reply


    • Hi Chelsea- any chance you know the nutritional facts if I altered the recipe in the following way: unsweetened apple sauce instead of coconut oil and Splenda brown sugar instead of brown sugar. Thank you! Love these so much!

      Reply

      • I’m sorry Arielle, I have no clue what the difference would be. If you put all those ingredients into My Fitness Pal you should have a pretty good idea though ๐Ÿ™‚ Glad you love these cookies!

        Reply

  4. 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!

    Reply

  5. 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!

    Reply

  10. 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 ๐Ÿ˜‰

    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!

    Reply

  13. 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!

    Reply

  15. 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!

    Reply

  20. 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?!

    Reply

  21. I love baking with oat flour — it adds such a hearty, nutty flavor! And brown sugar is the best in chocolate chip cookies, so I’m all for thar.

    Reply

  29. 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!

    Reply

  30. 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? ๐Ÿ˜‰ Heehee jk. Great recipe!

    Reply


  31. Okay wow. First off, these are way better (tastewise) than actual cookies – that aren’t even healthy. This is the most perfect recipe I’ve ever found and I will be making these often. Thank you for finally a healthy cookie recipe that doesn’t taste awful!!

    Reply

      • I’ve tried this recipe a few times, but mine don’t look at all like yours. They are totally yummy, but ridiculously flat. What am I doing wrong? (I let them cool overnight after my kids named my first batch cookie bark)

        Reply

        • I’m glad you love the flavor of these! I’m wondering if it’s how you are rolling out your balls of dough? Perhaps roll them into taller balls. Also is your baking soda fresh and are you changing any of the ingredients/quantities?

          Reply

          • Not sure why they are brown, but if they were delicious I guess that’s all that matters right? ๐Ÿ™‚ Glad you enjoyed these!

  33. 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. ๐Ÿ™‚

    Reply

  35. LOVE this recipe, Chelsea. I like that you used oat flour for this rather than the GF flours that you can buy. I have had cookies made with those GF flours and they always fall apart (and taste a little funny, too). But your cookies look so good, dense and don’t look like they will fall apart. Plus, I have a whole bunch of oats in my pantry so I can just grind some up and make these now!

    Reply

  36. I followed the recipes exactley. While the cookies looked and smelled great and had a great texture, for some reason they tasted bitter. My children and I noticed it right away. Do you think it could be the baking soda. I used the amount required in the recipe. Maybe it needs a little less. Any ideas?

    Reply

    • I’ve made these so many times and never tasted anything bitter so I did a little research… Is there a possibility your oats may be old/rancid? I read that oats that are past their prime often have a slightly bitter after-taste. The older they are the more bitter they can become.

      Reply

    • I 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.

      Reply

  38. I’m planning on making these tomorrow! Do you happen to know if oat flour has the same weight as all purpose flour? Thanks ๐Ÿ™‚

    Reply


  41. Just made a batch and these are really delicious, thank you so much for sharing this recipe. They are so good I’m about to make a second batch — the first batch went fast.

    Is there a reason why you didn’t include the addition of the baking soda and cinnamon in Step 2? I ask this because it seems easier to effectively mix those powdery ingredients into the solution before adding the oats. When I added those ingredients after the oats I found it difficult to get a good distribution.

    THANK YOU!!!!

    Nick

    Reply

    • Hey 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 ๐Ÿ™‚ Thanks again!

      Reply

  42. Hey Chelsea. I have a 4 year old boy who was begging me for chocolate chip cookies. I googled healthy choco chip cookies and your recipe came up. I did it and even though I’m not a huge baker, it was easy enough and the cookies tasted great, tasted healthy yet good. 3 toddler boys woofed them down without blinking. Definitely have to double the recipe though. One go doesn’t make enough coookies for toddler and mommy!

    Reply

    • Awesome!! So glad to hear this recipe was easy to make and a hit with the boys! ๐Ÿ™‚ Thanks so much for your sweet comment Delphine!

      Reply


  43. I tried these and ended up substituting out the coconut oil as I am not a fan of it. I don’t know what happened and if the substitution caused the issue, but it’s like the cookies melted in the oven! They just completely blobbed out on the cookie trays yet they were nice and firm when I scooped them onto the tray. They do taste good, but I would add an extra half cup of oats to help stiffen them up for next time with the same substitution.

    Reply

    • Yes i would not recommend any subsitute for the coconut oil in this recipe especially other oils. What did you substitute for the coconut oil?

      Reply

  44. 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

    Reply

    • Thanks so much Ellie! I no longer post nutritional values on recipes as I get a lot of very angry feedback if Iโ€™m off by even a few calories ๐Ÿ™‚ I recommend trying my fitness pal or other online calorie counters and just plugging in the ingredients. Hope you enjoy!

      Reply

  45. I was also wanting nutritional information! If you have this, will you please post it. Waiting for them to chill as I type. Thanks!

    Reply

    • Hi Hannah! I no longer post nutritional values on recipes as I get a lot of very angry feedback if Iโ€™m off by even a few calories ๐Ÿ™‚ I recommend trying my fitness pal or other online calorie counters and just plugging in the ingredients. Hope you loved these!

      Reply


  46. Going to make these today! I’m concerned about the coconut oil though.. It’s like 92% saturated fat. Butter has way less. Can you explain what makes it better? Will it ruin weight loss progress as much as butter?

    Reply

    • Coconut oil has a lot of health benefits and it’s not all saturated fat. From google: coconut oil is a blend of fatty acids. Coconut oil contains an unusual blend of short and medium chain fatty acids, primarily lauric (44%) and myristic (16.8%) acids. It is this unusual composition that may offer some health benefits. Here’s another great article that lists 10 of the healthy benefits of coconut oil including weight control, eases digestion, manages type 2 diabetes, boosts metabolism, and stops sugar cravings.

      Reply


  47. I was concerned these would taste like coconut. I made them and the kitchen didn’t smell like Grandma’s, but you couldn’t taste the cocout oil at all. I used milk chocolate chips and omitted all salt. Will definitely add more chocolate next time. Cookies are soft. Only sweetness comes from the chocolate, so add or subtract the amount of chocolate chips used. No problems will crumbly cookies, they stayed together once refrigerated and again after baking. Rolled them in my hands prior to placing on cookie sheet.

    Reply


  48. No coconut oil on hand and we are mid-snow storm so I used 4 tablespoons of butter and a bit of molasses (I know, kind of killing the health factor).
    Also chose to use steel cut outs, blended into flour. Other than the butter/molasses swap, I followed the recipe. These cookies are delicious (a little gritty; I think the oats could’ve used some more time in the Ninja, but delicious none-the-less)!
    I’ll have to pick up coconut oil for next time! Thanks!

    Reply

    • Awesome!! So glad they worked with all the changes ๐Ÿ™‚ And yes they shouldn’t be gritty but that is probably because of using the steel cut oats ๐Ÿ™‚

      Reply

  49. My daughter and I followed this recipe to a “T” with all ingredients listed. Not really sure why, but they did not come out very good at all. First off, they stayed in ball form and did not flatten out at all. Secondly, they are very dry. I do like baking with the oat flour (just process or blend oats), I like that brown sugar and the chips are the only sugar added also. Not so sure yet what I think of the Coconut Oil, we’re experimenting with this =)

    Reply

    • It sounds like you may have packed in way too much oat flour or not enough of the coconut oil (measure in liquid state will result in more). If you try these again I think those two tips will fix these! ๐Ÿ™‚

      Reply

  50. 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! ๐Ÿ™‚ Thanks!

    Reply

    • 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!

      Reply

    • 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 ๐Ÿ™‚ 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!

      Reply


  51. I made these cookies today. I made a few adjustments. I used butter instead of coconut oil and added walnuts. I thought they turned out great, loved that they were not overly sweet.

    Reply

    • So glad to hear you liked these and your substitutes worked out well ๐Ÿ™‚ thanks for the comment!!

      Reply

  52. 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 ๐Ÿ™‚

    Reply

  54. So many things about this recipe I loved, however in some bites I could really taste the baking soda. Anything I could try to correct for that?…

    Reply

    • Great to hear you enjoyed these, but sorry about the baking soda taste. I make these all the time and have never tasted it so I’m not really sure how to be of help. Are you maybe packing in too much baking soda to the measuring spoon or not scraping off the top of the measuring spoon? Is your baking soda old perhaps? I don’t know if these could be factors, but not sure how else to help. You could try and decrease the amount, but I can’t vouch for that working.

      Reply

  55. 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.

    Reply

    • 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!

      Reply


  56. Oh dear Lord! This is by far the best healthy cookie I’ve ever made/tasted! Whole household approves, yeayyy! Even the big brother who has an aversion to coconut oil enjoyed half of the baked cookies!! Apparently it’s hard to detect the faint coconut oil under all those gooey chocolate richness. I did leave the batter overnight in the fridge as I wanted to crown them as Breakfast Cookies, but prior to baking it needs to rest at room temperature for about 20-25 minutes for easier rolling.
    Thanks for the recipe Chelsea!!

    Reply

    • YAY!! Haha love the enthusiasm of your comment and am so happy the whole home approves!! ๐Ÿ™‚ Thanks for the kind comment and review ๐Ÿ™‚

      Reply

        • Yes it gets quite hard! That’s just the coconut oil hardening up again and keeping the cookies from spreading like crazy ๐Ÿ™‚

          Reply


  57. I definitely think there is too much baking soda in these – maybe I just didn’t mix it enough? It obviously tasted like baking soda, and though I read another comment on which you said maybe it was old or rancid oats, we go through oats fast. Other than that, they were perfectly delicious, and my parents say they still taste good, despite the baking soda.

    Reply

    • Hmm I’ve had a few comments about baking soda and I suppose you could reduce the amount (but I haven’t tried that) or try mixing it in better. Also make sure you aren’t loosely measuring so the measuring cup is rounded with baking soda. Wish I could be of more help but in the many times I’ve made this recipe I’ve never found even the slightest baking soda taste :/

      Reply

    • Have you tried it again with less baking soda? I’ve made these twice. My oats are good and I bought new soda. They still turned out very bitter and have a weird minty aftertaste. (I used walnut oil, flax for the eggs and maple sugar. They were nice and moist, not crumbly and just the right amount of sweet.)

      Reply

  58. 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 ๐Ÿ™‚

    Reply

    • Ooo so glad to hear maple syrup works in place of the sugar – I need to try that!! Thanks for your comment ๐Ÿ™‚

      Reply

  59. 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 ๐Ÿ™‚ thank you for posting this recipe!

    Reply

    • Thank you so much for such a great and thorough review! I’m sure many readers appreciate it ๐Ÿ™‚ Your substitutions also sound great! I’m not sure why all your oats didn’t blend evenly, but you could try doing it in smaller batches next time if it bothered you at all! Anyways so glad to hear you loved these and thanks again for the review and comment!

      Reply

  60. Just made you healthy chocolate chip cookies and ate two! WOW, YUM. I used half oatmeal flour and half wheat flour and a tablespoon of butter as an addition to the coconut oil. Delicious recipe. And thanks for the tip about making oat flour from oats in the blender! Never thought of that. God bless! John 3:16 For God so loved the world that He gave His Only Begotten Son, that whoever believes in Him shall not perish but have everlasting life.”

    Reply

    • Isn’t it awesome how easy it is to make oat flour?! Thanks so much for your kind comment and leaving your great substitution ideas! I appreciate it ๐Ÿ™‚ Have a great day!

      Reply


  61. Third time is a charm. Used brand new baking soda and they look and taste great. Thanks.

    What’s the best way to store these?

    Reply

    • HOORAY!!! So glad to hear it! It’s amazing that such a small ingredient can make such a huge difference! I would store them in an air-tight container at room temperature.

      Reply


  62. I made these over the weekend and they are freaking delicious!

    I love chocolate chip cookies and your healthy version are even better!

    Thank you so much for sharing such a great recipe!

    Reply

  63. These look great…only problem is, I really can’t do brown sugar ๐Ÿ™ are you sure there aren’t any substitutions possible? Like coconut sugar?

    Reply

    • 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!

      Reply

      • One reader has commented that they substituted the brown sugar with maple syrup and it worked well. You could give that a try ๐Ÿ™‚

        Reply

    • As the instructions indicate make sure to measure after you blend! ๐Ÿ™‚ Hope you love these cookies!

      Reply


  65. Love this recipe!! Thank you Chelsea for all your hard work experimenting. I love my chocolate chip cookies and so do my boys. They were a little hesitant at first when tried, but it grew on them. It’s the only cookie’s I choose to make now days. Only thing I wish I knew is approximately the carb and calorie amount per serving, not sure how to figure that out.

    Reply

    • 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

      Reply

  66. Do you think I can use baby oatmeal for this? I have a bunch of boxes of baby oatmeal left over from when my baby started eating cereals. So I’m looking for ways to use it up.

    Reply

    • Hmmm, not completely sure on that one. I would stick to regular just because this cookies can be a little finicky with substitutions!

      Reply


  67. So, I tried these today and they were great! I could taste a little bit of the baking powder, but I will decrease it next time to 3/4 tsp. and just chill the dough for longer. I used organic, unrefined coconut sugar ( I HIGHLY recommend it, it has a wonderful, nutty, caramel-y flavor like brown sugar!!), liquid egg whites to replace the egg, and a mixture of 1/4 cup butter and 1/4 cup sugar. They were gooey, chewy, and tasted like the chocolate chip cookies from chick fil a! I might even add some nuts next time! Thank you so much!!

    Reply

    • I love hearing substitutes for that sugar to make these even healthier ๐Ÿ™‚ So glad to hear that coconut sugar works well!! Thanks so much for commenting with your adaptations so other readers can try them out ๐Ÿ™‚ Thanks for your comment JJ!

      Reply

  69. Hey! Can I substitute the coconut oil for vegetable oil or apple sauce? If yes, do I add the original amount of coconut oil? Please answer ASAP!! Thanks so much for the recipe!!:)

    Reply

  70. Cookies are soooo good!! I did use Canola oil instead of Coconut oil and they turned out very good. I usually add instant or cook to serve vanilla pudding to my regular chocolate chip cookies, ( keeps them moist) so I did that to these and it worked well. Just the dry mix out of the package, a small box. Thank you for the great recipe, and the tip on oat flour, used my nutri-bullet, done in seconds!

    Reply

    • Thanks so much for the comment! I am so happy to hear you enjoyed these cookies and love hearing your creative changes to the recipe! The pudding addition sounds awesome ๐Ÿ™‚

      Reply

  71. I jus made a sample of it and i must thank you! Gluten free and butter free. No more guilt while enjoying my cookies. I love your recipe becuz my cookies arent flat!! It rised as high as myother cookies… I was so scared to try it after my previous attempt. I did was add jus a little more cinnamon and used canoila oil becuz thats all i had. Thanks again!!

    Reply

    • So, so glad to hear it! Thank you so much for your kind comment and sweet review Sandra! ๐Ÿ™‚

      Reply

  72. Hi Chelsea! I have made these cookies for my family many times, and they are super delicious! Some of my family have noticed that they are slightly dry, so I was wondering if u have any suggestions for this? Maybe I a little water for the oats? More coconut oil?

    Thank you and I will definitely continue to make this recipe!!!

    Reply

    • So glad to hear you have enjoyed them! Are you measuring your coconut oil when it is in liquid form? Make sure it is in liquid form and if needed you can add a little bit more. You could also be packing in oats a bit more than needed – measure them a little more loosely (spoon and level the oat flour in instead) perhaps. One last thought – if they are lasting longer than 1-2 days, they may just be getting old and stale. I hope these ideas help! Let me know if you have any other questions ๐Ÿ™‚

      Reply

  73. If you take pride in your baking do NOT use butter as a coconut oil substitute. You’;ll end up with a crumble topping

    Reply

  74. Try substituting amaranth flour for any recipe that you want to make fluffy, light, and nutritious.

    I added 1/4 cup here, and did not have to refrigerate this recipe. It turned out great.

    Just try it! It also works with healthy snack bars that end up sticky due to honey or oils.

    Reply

  75. Hi Chelsea, first time on your website, and your healthy chocolate chip cookie recipe looks fantastic!!!! Chocolate & cinnamon combine so well together, that alone is a seller for me! I was actually looking for a healthier cookie, so that I can mail them to my nephew out-of-state. Do you think these would ship okay? It’s the coconut oil that worries me. Many thanks! Laurie

    Reply

    • Hi Laurie! Thanks for your kind comment! I do worry with the coconut oil in these cookies that they won’t ship the best – mostly because of the hot weather! I believe they would melt and become a bit of a mess unfortunately.

      Reply

  76. 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 ๐Ÿ™ I hope they worked better for everyone else!

    Reply

    • Ah dang!! So sorry to hear that these didn’t work out for you like you were hoping ๐Ÿ™ Since you followed all the directions I’m not sure how to help you troubleshoot this exactly. I’m wondering…what coconut oil did you use? I have noticed differences in coconut oils that I’ve used particularly the differences between organic and “regular” coconut oils. I use LouAna coconut oil in these cookies and haven’t ever had a problem with them being too dry.

      Reply


  77. I love these cookies. I didnt have any coconut oil so i used just used olive oil and they came out good……

    Reply

  78. Hello! I am currently making these cookies, so on the off chance that you reply right away, is the 1/2 cup coconut oil 1/2 cup melted or 1/2 cup solid? thank you!

    Reply


  79. These cookies are FABULOUS!!! I love to bake, but I am trying to stay healthy and make delicious healthy things that my family will love. These were an instant hit all around. Everything about these cookies is delicious from the batter to the cookie to one dipped in milk. I followed the recipe to a ‘T’ and put sea salt on the top. I would definitely make them again and recommend the recipe to anyone wanting to make a healthy, yet taste bud approving cookie!

    Reply

  80. Area the biscuits on a cookie sheet which you have actually either sprayed with an olive oil spray or
    oiled with rice bran oil or sesame seed oil.

    Reply


  81. Hi,
    This is the best healthy gluten free cookie ever i have tasted. your instructions are very clear nobody can go wrong.
    i have used TJs GF rolled oats and made the oat flour out of it. I made it in the evening and for breakfast we
    were left with only one :). Thank you so much for all your efforts for trying and putting the perfect recipe here for all of us.
    I have to try another batch since new to baking can i replace 1/2 c coconut oil with – 1/4 cup applesauce or 1/4th cup pureed bananas and 1/4 cup coconut oil. will that work ? .

    Reply

    • So glad to hear it!! They are our favorites too ๐Ÿ™‚ And I’m glad the instructions are super clear, I appreciate your compliment! I actually haven’t tried doing applesauce or bananas in place of the coconut oil and I’m not sure if it would work or not. Sorry to not be of any more help! If you do end up trying it out I’d love to hear the results!

      Reply

    • That’s awesome to hear!! Some people haven’t had success with it, but I am so glad to hear you did! Thanks for the comment!

      Reply


  83. 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 ๐Ÿ™‚ Just had to bake them a bit longer though, used 20 minutes instead of ten

    Reply

    • Hey Isha! Thanks so much for your comment! I’m so glad to hear that the canola oil worked and that you just needed to bake them longer! That’s great news ๐Ÿ™‚ Thanks for stopping by and trying out this recipe ๐Ÿ™‚

      Reply


  84. Tomorrow I am going to try (here in Italy…). They better be good ๐Ÿ™‚ 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 ๐Ÿ™‚

    Reply


  85. I was planning on making cookie butter with this recipe’s cookies. I used 3/4 of a mashed banana instead of the egg because i’m egg intolerant, used 1/3 cup of regular vegetable oil instead of half a cup of coconut oil and added some chia seed and let them chill in the fridge for 15 minutes before cooking and they came out super good. They were chewy and delicious and my family ate all of them before I could make the cookie butter. My version of your recipe only made 12 cookies and I also let them bake for about 17 minutes

    Reply

    • I love your swaps! And thanks for sharing as I’m sure they will help others that need to make adjustments based on intolerances ๐Ÿ™‚ Also love the idea of adding chia seeds! Thanks for the comment ๐Ÿ™‚

      Reply

  86. 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 ๐Ÿ™ 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 ๐Ÿ™ Wish they would have worked out for me!

    Reply

    • Oh such a bummer! I’m sorry you didn’t enjoy these! At the end of the day, not every recipe is for everyone so it doesn’t sound like you messed it up at all they just weren’t for you! I’ve never used Dr. Bronners coconut oil, so I can’t say if that’s what made these have a strange consistency? I use LouAna’s pure coconut oil and they are always perfect — but that’s for my tastebuds ๐Ÿ˜‰ They definitely are more dry than a typical cookie which makes sense for having no butter, oil, etc., but they absolutely shouldn’t be the consistency of sawdust. Sorry they weren’t what you were hoping!!

      Reply


  87. This was my first attempt to bake something using oat flour (made it in my food processor worked like a charm, couldn’t seem to find out flour in the grocery stores) and I am so glad I did! These cookies are a definate keeper, have already saved the recipe on my computer as I will make them again and again and again …

    Reply


  88. 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! ๐Ÿ™‚

    Reply

  89. Hey! I wanted to make your fabulous looking cookies now and store the dough in the freezer to cook next week. Have you done this and do you think it will still turn out delicious!?

    Thanks for the recipe!

    Kate

    Reply

    • I’ve actually never frozen this dough so I couldn’t say. I don’t think that oat flour holds up as well being frozen and thawed though (based off when I’ve tried it in other recipes…) Sorry to not be of more help!

      Reply

  90. Followed the recipe the first time around and they came out great!! Second time around, switched out the dark chocolate chips for white chocolate chips & added 1/3 cup of unsweetened coconut flakes from trader joes and 1/3 cup of dried cranberries. The cookies were awesome once again!! Very versatile and delicious recipe!!

    Reply

    • SO great to hear!! Glad you loved these!! And your second variation sounds AMAZING — I’ll definitely have to try that next time! ๐Ÿ™‚

      Reply


  91. Thank you for this awesome recipe Chelsea! I just made them and they really are the best chocolate chip cookies I’ve ever baked! Healthy and not so healthy recipes included!

    Reply

    • Yay!! It’s so great to hear that!! I’m so glad you loved these ๐Ÿ™‚ Thanks for the comment!

      Reply

  92. Hi Chelsea,

    I would love to try this recipe, but I am wondering, how do I convert from cups to ml? When googling I’ve found three different conversions. as far as I can tell 1 cup is either 236, 250 or 284 ml, but as the recipe stresses that precision is important, I wanted to ask which size measuring cup you use.
    they look so delicious!
    -Maria

    Reply

    • Oh gosh, I wish I were more help Maria, but I really don’t know the conversion to ml. I use just a standard 1 cup measuring cup so I believe thats 236ml, but I’m not certain that is correct.

      Reply

    • I haven’t ever tried butter in place of coconut oil, but I believe some readers have and had success with it!

      Reply


  94. I like how healthy these cookies are (so I could get my mom to make the) and tastey! But you trolled me by saying it takes 20 min to make but I have to chill for 1 hour!

    Reply

    • Glad you liked these!! And thanks for your feedback, I really try to not be misleading so I’m sorry you felt that way!!

      Reply


  95. 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 ๐Ÿ˜‰

    Reply

    • Haha!! ๐Ÿ™‚ Yes, my 2 year old definitely makes a mess with these too sometimes!! You can try slightly increasing the coconut oil and making sure to pack them in SUPER tight if they are too crumbly for you! Thanks for the comment La!

      Reply

  96. Wondering if anyone else cookies didn’t flatten out while baking? Not sure why. Also after chilled the dough was extremely hard to scoop. Thoughts?

    Reply

    • Hmm never had that happen. Did you chill them for longer than a day? That may be it. If so, just let the dough sit out at room temperature for a bit until scoop-able. That should probably solve both problems — they will flatten and be easier to scoop! ๐Ÿ™‚

      Reply

  97. Good morning!

    I tried these cookies and I looooooooove the taste but when I I put them away to store they crumbled in the bag. How fine should the oat flour be for these? (It’s the most logical place for me to start lol)

    Reply

    • Good morning Sheena!! I’m so happy you enjoyed the taste of these!! I’m not sure why they crumbled in the bag, but the oat flour should be just about as fine as regular flour. It may be that you had a little bit too much oat flour packed in. If you try these again, perhaps use a little less oat flour or a little more coconut oil. I hope that helps! ๐Ÿ™‚

      Reply


  98. Thank you! they turned out amazeballs. I would add a little less cinnamon next time, cause i’m definitely making this again!

    Reply

  99. Yum yum yum… We made ours with Poulain’s dark Carambar chocolate. They are FANTASTIC! Thanks so much!

    Reply


  100. We made ours with Poulain’s dark Carambar chocolate (yummy French stuff). They were FANTASTIC! Thanks so much!

    Reply

    • I haven’t personally tried it so I can’t say for sure but I believe some other readers have done it with great results!

      Reply

  102. I did those today and instead coconut oil I used 0,5 cup unsweetened apple sauce. These are amazing! Thanks so much

    Reply


  103. I gave these a try today and they where great! I didn’t have quick oats so I used almond flour & used maple syrup instead of dark brown sugar. the dough was hard after being in the fridge overnight, but I waited a few minutes & it was fine. Once baked, they where definitely crumbly, but waiting helped. The next two batches I just increased the balcony time to 12 minutes & they where crunchy & delicious!!! Thanks so much for a great recipe!!! 5 stars but only would let me put on 4.

    Reply

    • Awesome!! So great to hear! Thanks for your comment and review Alex ๐Ÿ™‚ Also, awesome to hear that maple syrup worked in these, that sounds delicious!!

      Reply

  104. Hello! I’ve been searching for healthier cookies to make also but I want to make them into lactation cookies by adding Brewers yeast. Do you think this recipe would be OK to add to it? Other recipes call for 4 tablespoons in the whole batch. Do you think this sounds reasonable enough to try it out? I know you wouldn’t have tried it before so I’m ok with testing but I don’t bake much at all so I don’t have enough experience to have a gut feeling to say “yeah that might work”.

    Reply

    • I’m really not sure, sorry. I wish I knew, but I have never made lactation cookies or added yeast to cookies, so I really have no idea or gut feeling on that :/ sorry!

      Reply


  105. My new favorite cookie. I cannot stop eating them! I shared some with my co-workers and they loved them too.

    Thanks for the recipe!

    Reply

  106. Just baked these cookies yesterday. I have added some crushed salted almonds for extra texture. They turned out amazing ๐Ÿ™‚ the whole batch disappeared within minutes.

    Reply

  107. 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๏ผŒmy cookies barely expanded after baking. They stayed roughly the same size before and after baking.
    Are these two things correlated?
    I have remaining cookie dough in the fridge to bake another day. Is there anything i can do to make the end result more moist?
    Thanks

    Reply

    • Hmm it sounds like you may have packed in a bit too much oat flour. I would try adding a bit more coconut oil ๐Ÿ™‚ 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! ๐Ÿ™‚

      Reply

  108. I had a question about the nutrition facts. Are those numbers per cookie or for the whole batch? These are amazing!

    Reply

  109. I really want to make these but I’m from the uk & don’t I don’t understand the “cup” measurements – how many grams are these? Sorry if it’s a stupid question but we don’t measure with cups in the uk lol.

    Reply

    • I’m so sorry!! I don’t have any clue how many grams are in the measurements since I only measure these with cups. :/ Hopefully someone else that may know the conversion can comment!!

      Reply

  110. I need some advise on this one.
    I tried the recipe to the dot and went with very exact measurements (ml) (basing on equivalents of the measurements here to what I find in the internet).

    It came out alright but I think it’s a bit too dry.

    Here are my measurements:
    10ml vanilla extract
    45ml large egg (removed excess egg white to become 45ml from ~55ml)
    60ml dark brown sugar, lightly packed
    125ml coconut oil
    343ml oat flour (regular oats blended)
    5ml baking soda
    5ml cinnamon
    Pinch of salt
    118ml dark chocolate chips

    Cooked in for 8 minutes in the oven at 350 degrees F.

    Thanks for the recipe!

    Reply

    • So glad you enjoyed these cookies and I’m sure these measurements will be extremely helpful to readers, so thank you for sharing! ๐Ÿ™‚ Also, if you want to slightly reduce the oat flour or slightly increase the coconut oil, they should be less dry ๐Ÿ™‚

      Reply


  112. Also I made them myself and loved them, I didn’t allow chill time Ito my first ever time making cookies and I somehow missed that part, but they still turned out amazing ? xxx thank you!

    Reply

  113. Hopefully I can get a response to this!

    We made these tonight. I didn’t “make” my own oat flour and I bought a pack from store that literally said “oat flour”. Is that still a “qualified” flour? I followed all the instructions (except maybe I did pack the oat flour a bit too tight in the measuring cups), and when I “chill” them in the fridge after 2 hours, they came out rock hard! I didn’t have time (it was almost my 4 year old’s bed time) so I “defrosted” it in the microwave for 30 seconds and yay it was sort of back to room temperature and soft. I was able to use my hand to mold 18 things and again follow instructions to bake for 9 minutes.

    So… while they tasted pretty good, I find it very very crumbly and powdery. I only tried one after it was freshly baked and I read it would be more “solid” if we let it down cool completely. However I saw my husband eating one after it was completely cooled, it also crumbled, not as bad but quite dry. Any thoughts or red flags you see?

    What is the point of chilling and why is my dough rock solid when I took it out of the fridge? Or should I have just left it sitting in room temperature for 1 hour? That was a bit confusing at first I thought you mean left in room temperature, but then later on I realize you said don’t let it “go back to room temperature” so I figured you mean we need to refrigerate it.

    Any advice would be most welcomed!

    Reply

    • Hi Irene! I’d love to help you! Perhaps you did pack in your oat flour too much getting a lot more than needed. I would measure it a lot looser next time. The store bought oat flour should work fine though. The other question, did you measure your coconut oil in the LIQUID state? When you add it too the cookies it should be liquid. I’m also wondering what kind of coconut oil you use? And yes the cookies aren’t soft and chewy like a typical butter/sugar laden cookie, but they should not crumble and be totally dry either. I would lessen the oat flour (not pack it in), and increase the coconut oil (or make sure that it is liquid). Then try chilling for just about 30-45 minutes and then cooking the cookies. Hope that helps. Please let me know any other questions you have!

      Reply

    • It can be, they will be rock hard though and need to sit out a bit at room temperature ๐Ÿ™‚ I always have best success with just an hour of chilling.

      Reply

  115. 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 ๐Ÿ™‚ thanks!

    Reply

    • Awesome!! So glad you were able to make a few changes to suit your personal tastes ๐Ÿ™‚ Thanks so much for the comment and trying these out! ๐Ÿ™‚

      Reply

  116. I have PCOS and i’ve been looking for cleaner eating options. This is a great, easy and truly delicious recipe. I have also been trying to go sugar free. I substituted the brown Sugar for 10 tbls of Truvia (I know that sounds like a lot) when I did a batch with just 4 tbls of truvia it tasted like cardboard. I also added 1 tbls of vanilla instead of 2 tsps and used sugar free chocolate chips. My 2 and 4 years old sons love them. Thanks a million so happy that I can still enjoy delicious cookies.

    Reply

  117. How essential is the egg in this recipe because Im allergic to them ๐Ÿ™ is there a replacement I could maybe use or can I leave the egg out, will the recipe still work? Thanks

    Reply

    • I actually do think the egg is pretty essential unfortunately ๐Ÿ™ I’m not sure of any replacement without further recipe testing, but I certainly do know leaving it out wouldn’t work.

      Reply


    • Hi!
      I too can’t have eggs so I always substitute 1/4 cup homemade applesauce for 1 egg. I did that with this recipe and they turned out great. Now I say homemade because bought applesauce does not give me good results, I think it has too much water in it. I also only chilled them for half an hour my applesauce was cold so they the dough set up really fast. Very yummy! Thank you for sharing!

      Ps I only put 2 tblsp of the brown sugar as the applesauce will sweeten as well. I don’t put any added sugar in the applesauce just apples and water.

      Reply

      • Thanks so much for sharing your tips! So great to hear what works for substitutions so I (and I’m sure many others) appreciate it! ๐Ÿ™‚

        Reply


  118. Nom nom!! These cookies are so deelish! Awesome recipe. Brought them to a potluck and they were a HUGE hit! Thanks so much for sharing.

    Reply


  119. 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 ๐Ÿ™‚

    Reply

    • So, so happy these were so enjoyed! Thank you for the sweet compliments Bria! I hope you love whatever you try next! ๐Ÿ™‚

      Reply

    • So glad you enjoyed them!! Unfortunately not all online calorie calculators are equal so it’s hard to say what is exactly correct. I would go with how you calculated it. I’m sure they are around 110-130 calories per cookie. Hope that helps ๐Ÿ™‚

      Reply


  121. Hi! I made these cookies today, and usually my baking skills are awful; especially when it comes to cookies. But these cookies came out wonderfully!

    One question though, they came out tasting sort of.. flour-y? And dry. I don’t know what I did wrong there, but other than that, delicious!

    Reply

    • Hey! That is awesome these worked out well for you!! They are going to be a little more dry than a regular cookie because they aren’t loaded with butter and sugar ๐Ÿ™‚ 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 ๐Ÿ™‚

      Reply

    • I am so thrilled these have been so well enjoyed!! Makes my day to hear that! Thank you so much for the comment Alisha! ๐Ÿ™‚

      Reply


  123. I was about to start my own trial and error experiments for a healthier chocolate chip cookie, and then I found your recipe. Thank you for posting this and saving all of us so much time and energy. The cookies are delicious!

    Reply

  124. chelsea, can you please explain how there are only 130 calories in the whole batch (18 cookies) if coconut oil alone is 120 calories for 1 tablespoon?? Just wondering how you you figured this.

    Reply

  125. Everyone be aware that the nutrition facts are completely wrong! You are under the false impression that there are only 130 calories in the whole batch of cookies, when there are actually 2,446 making only 1 cookie 137 calories! Yes, these are healthier and I’m sure delicious, but just make sure you are aware that if you eat the whole batch you are in trouble! For some reason we have been mislead by the nutrition facts and this should be clarified. I have seen several people comment how excited they are to be able to eat all of them and not have to be concerned. If you read the comments Chelsea has lied to many of you. This is very uncool!

    Reply

    • Hi Jenna, Where have you seen that there are only 130 calories for the batch? I clearly say that it is PER COOKIE. I’ve also responded to many comments that it is per cookie. A nutrition label never suggests calories for an entire recipe, it is per serving (in this case, 1 cookie). Hope that helps you.

      Reply

  126. I have liquid coconut oil on hand. Do I need to use less so my cookies won’t become flat and oily?

    Thanks!

    Reply


  127. 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 ๐Ÿ™‚ I make these every 2 weeks but baking/cooking isn’t my favorite. I’d love to double the recipe and freeze half. Is freezing a possibility?

    Reply

    • So, so happy to hear it Chelsea! Thanks for the kind comment! I haven’t personally frozen them, but I know some other readers have and it’s worked well for them! I’d individually, tightly wrap each cookie! Hope that helps ๐Ÿ™‚

      Reply


  129. 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 ๐Ÿ™‚ So no worries love them..thankyou..I still have some more left of my batter so will put it later..

    Reply

    • So happy to hear you enjoyed these cookies even if they did end up with a bit more spread ๐Ÿ™‚ Thanks for the comment!

      Reply

  130. 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? ๐Ÿ™

    Reply

    • That’s just the coconut oil hardening. It’s important they are hard before going into the oven so they don’t spread and cook properly. If you use a cookie scoop you should be able to scoop it. It shouldn’t be that hard, but definitely not like scooping typical cookies.

      Reply

  131. Hi there! Could I substitute the brown sugar with stevia sugar instead? Not sure how familiar you may be with stevia. Thanks in advance!

    Reply

  132. I have a question about the oat flour. What should the texture look like? I sieved the oats because a pretty crappy blender and the texture is fine but I some sand sized flax left over. Should I had that back in or is the oat flour supposed to be finely milled?

    Reply

  133. Hello, these look great!
    Can I use stevia in replacement of the brown sugar?
    Or do you need the brown sugar for the consistency

    Looking for a low sugar option

    Reply

    • I haven’t tried replacing the sugar in these so I’m not sure. I’m sorry I wish I could be more help!

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  134. 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!

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    • Wow that is quite the compliment that these are your all time favorite! Makes my day to hear that ๐Ÿ™‚ Thanks so much Chelsea! ๐Ÿ™‚

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  135. 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!!

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  136. hi:) just wondering if you can use normal plain flour for this recipe? thanks they look real good ๐Ÿ™‚

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    • 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.

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  137. 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.

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  138. I’ve tried a couple of your recipes with great results, but these did not work at all for me. They were oily, gritty, and the flavor was just awful. I tested the baking soda, so it was probably the Spectrum organic coconut oil I used and the fact that I used a little personal blender for the oats (though I’ve done the same with your other recipes and it worked). I’m glad others have had luck.

    Reply

    • Oh Leigh, I’m so sorry you didn’t enjoy these cookies ๐Ÿ™ 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 ๐Ÿ™

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  139. 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.

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  140. 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!

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    • Yay!! I’m so thrilled you enjoyed these cookies Max! ๐Ÿ™‚ And the flaxseed sounds like a great addition ๐Ÿ™‚ I hope you love them even more the next go around!

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  141. I just made these and I’m a little worried about the consistency of the dough. Its very liquidy and not dough form at all. I triple checked everything to make sure i added all the correct ingredients. Is the dough suppose to be on the liquidy side? Help!

    Reply

    • Yes it is ๐Ÿ™‚ the coconut oil will harden as you chill the dough and will make the dough firmer.

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  142. Hi! Can I substitute almond flour for oat flour? If I can’t eat coconut oil, what do you recommend as a substitution for that? I’m really sorry if this was explained already in the ‘Comments’ section. Love your site. Thanks!!

    Reply

    • Thank you so much Becky! ๐Ÿ™‚ 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!

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  143. I love these and so does every one else whose tried them when I make it. The first time I tried making them, I made the mistake of not keeping them in for the advised amount of time in the oven and waited till the were darker and harder before taking them out. Of course they harden once they’re out of the oven and cool off so it got much harder.
    The second time I made it I only left it in for about 9 minutes n left it to cool. Turned out amazing I love this recipe honestly it’s so soft n airy n crumbly n tasty!!! Xoxox

    Reply

    • Also, do u know if I can substitute the egg for something else as my hubby can’t have any eggs. Thanks!!

      Reply

      • Also, I’ve never tried an egg substitute, so I’m really not sure. You could try a flax egg but I’m unsure exactly how it would do in this recipe. Wish I could be of more help!

        Reply

    • Yay! I’m so thrilled these have been such a huge hit with everyone that has tried them! ๐Ÿ™‚ Thank you so much for the comment and giving these a try ๐Ÿ™‚

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  145. 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.

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  146. 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.

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    • Haha! Your son sounds darling ๐Ÿ™‚ I’m thrilled he loved them and they were a hit! Thanks so much for the comment Tricia ๐Ÿ™‚

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  147. I made this recipe and the baking soda taste was way too strong, I had to throw it all our. Very disapointing. I compared this to other cookie recipes I have and in a recipe that calls for 4 cups flour, 2 1/2 cups sugar and 1 1/2 cups butter etc. it only calls for 2 tsp soda, whereas this recipe with 1 1/2 cups flour and 4 tbs sugar etc. calls for 1 tsp soda. So I made another batch using 1/4 tsp soda and it was perfect. Delicious and not crumbly at all. I. Would try coconut sugar in this as well. I made a skillet cookie by putting all of the batter in a cast iron skillet and baking for 20 mins, it turned out well. Overall this is a great recipe as long as you decrease the baking soda. I hope this helps.

    Reply

    • Thank you so much for your comment and feedback Grace! I’m so glad they were enjoyed with less baking soda ๐Ÿ™‚ The skillet cookie sounds delicious!

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  148. ๐Ÿ™‚ 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.

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  149. 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!

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    • I don’t think these would be the best for ice cream sandwiches if you want them to be neat ๐Ÿ™‚ Sorry Jennie!

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  151. Hi! Just wondering if coconut oil is essential in this recipe? And is it possible to replace it with anything else? ๐Ÿ™‚

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    • 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.

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  152. 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

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  155. Hi! These cookies were relish and turned our PERFECT!!! Just checking how long will these cookies keep unrefridgerated? If I do refrigerate the cookies, how long will they last? Thanks!

    Reply

    • So happy to hear these turned out perfectly for you! ๐Ÿ™‚ They are best eaten in or out of the refrigerator within about 3-4 days ๐Ÿ™‚

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  156. 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!

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    • Thank you so much Liz! I appreciate it ๐Ÿ™‚ Definitely let me know what everyone thought ๐Ÿ™‚ Best!

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  158. 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?

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    • 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.

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  159. So, mine weren’t great. The flavor has potential! Overall, having read the comments, I think it’s an issue with the oat flour. Maybe not fine enough….Silly question, but what’s the consistency of the batter when you put in the fridge to chill? You could definitely see the oats in mine. Thoughts?

    Reply

    • You shouldn’t be able to see oats in your batter. When you grind the oats they should be fine just like flour. Hope that helps ๐Ÿ™‚

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  161. 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?

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  162. 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?

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  163. 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 ๐Ÿ™‚ Thanks so much for this recipe!

    Reply

    • Thank you so much for sharing your changes and recipe review! I’m glad these were enjoyed Kianne! ๐Ÿ™‚

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  165. Thank you so much for posting this recipe! My mom and I made them tonight, and they are a yummy, guilt-free cookie!

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  166. 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!

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  168. I am making these right now (they are chilling in the fridge) and the mixture is scrumptious. I am very anxious to taste the finished cookie! Thanks for refurbish a timeless classic, love it! I just wanted to add that I used 2tbsp of brown sugar and 2 tbsp of organic palm sugar. I am curious to see if the texture is a factor. Thanks again!

    Reply

    • I store them in an air-tight container at room temperature, but they are always gone in 1-2 days. If you plan to have them longer than that, I would freeze the leftovers ๐Ÿ™‚

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  170. EASY PEASY! If these don’t turn out for you, it’s YOU, not the recipe! I used all the ingredients & subbed coconut oil for Smart Balance vegan butter because I had that & not enough coconut oil. I also added 2 large “cereal” spoons of unsweetened applesauce & increased the cinnamon. I did not chill the cookies because… HURRY! COOKIES! I pulled them right off the tray after they came out of the oven & they didn’t crumble. They held together nicely, were moist on the inside, gorgeous golden brown on the bottoms, & cooking time of 9 minutes is perfect in my oven at just above sea level altitude. They rose beautifully & they taste super good! I typically steer clear from sweet treats because the sugar gives me a headache & tummy ache. With only 4tbsp of dark brown sugar, I thought I’d give this a try. The batter tastes sweeter than the finished product which is fine by me. Truly, thank you for creating such a tasty, 5-star cookie!

    Reply

    • Thank you so much for the comment and review Amber ๐Ÿ™‚ I’m really happy you enjoyed these!!

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  171. Hi Chelsea… first off I have to say I love your site! I have to say this is by far my favorite chocolate chip cookie recipe! I just recently lost 157 lbs (through a healthy diet and exercise)… cookies and diet coke were two things I did not want to miss out on… so I started looking for alternative healthier ways to bake and came across your site. I have made the cookies about 1/2 a dozen times or so for various fundraisers or events and always make some to keep at home for my family and i… I never realized it until this… but I can get VERY possesive over these cookies… I once got really made at my husband because he ate the last one… lol… (he now asks).

    I just baked 4 doz. yesterday (2 going in an auction and 2 for home)… I can’t wait to see how much they go for in our battle of the businesses auction/bake sale. I can’t remember how much they went for last year… but I believe it was in the $50 range (for 2 dozen).

    Reply

    • Hi Brooke! It is great to hear from you and thank you so much for this comment! A HUGE congrats on such an amazing success in weight loss; that’s truly incredible! And there’s definitely nothing wrong with being possessive over these cookies ๐Ÿ˜‰ I hope they did great in the auction/bake sale! Thanks again for your comment and review ๐Ÿ™‚

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  172. 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.

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  173. Wondering which chocolate chips to use? I welcome your suggestion and look forward to baking these with my 2.5 year old son. Thanks!

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  174. 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.

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  175. Hi I want to try out these cookies (they look delicious) but what can I use instead of Coconut oil?

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    • 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.

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  176. 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!

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  177. Hey Chelsea,

    Just made these cookies today and they were great. I stumbled upon your recipe because I had run out of flour and googled “flourless” chocolate chip cookies and I’m glad I didn’t have flour because then I would have never made these. First thing, I only made one little tweak and that was instead of using 4 tablespoons of sugar I only used 3. I also used semi sweet milk chocolate chips instead of dark. Second, mine didn’t flatten out they stayed in ball form so I took them out and pressed them flat using a spatula and then popped them back in for 2 minutes since I had them in for 8 prior. They were absolutely delicious and I can’t wait to share this with my friends. Thank you for a great recipe.

    P.s I’ve never left a review/comment on any recipe before so in my book thats a pretty big deal. Lol. Cheers!

    Reply

    • Yay!! I’m thrilled to get your first blog comment ๐Ÿ™‚ Thank you so much for your kind words and sharing about how you made these cookies. I’m glad they were a hit ๐Ÿ™‚

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  178. 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!

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  179. Hi Chelsea, I had a question. When you chill the cookies, can you chill them overnight? Or do you HAVE to chill them for only an hour or so. I was wondering because I would like to make them at night and have them in the morning. I have tried this recipe twice and they are delicious

    Reply

  180. 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)

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    • And you spell it right too ๐Ÿ˜‰ 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!

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  181. 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. ๐Ÿ™‚

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  182. I just made these and they were absolutely delicious! Although they are a bit crumbly, I am definitely making these again soon! ๐Ÿ™‚

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  185. 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 ๐Ÿ™‚ 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.

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  186. 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!

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  187. 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?

    Reply

  188. made these today and they came out nicely and were very tasty. I substituted organic palm sugar and they turned out fine.

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  190. 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.

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  195. 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.

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  196. Hello Chelsea!
    I really like your recipe and Iโ€™m planning on trying it. I know you said no substitutes at the end of the recipe. But iโ€™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!

    Reply

    • I don’t recommend substitutes, but you could try butter instead of coconut oil. I wouldn’t leave out the baking soda though!

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  199. 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!

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  200. 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!!

    Reply

    • 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! ๐Ÿ™‚

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    • 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.

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  202. 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.

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  205. 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.

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  206. 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!

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  208. 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!

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  209. 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!

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  210. 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.

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    • 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?

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  211. 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!

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  212. 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!

    Reply

    • 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. ๐Ÿ™‚

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  213. 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 ๐Ÿ™‚

    Reply

    • Ahh I’m sooo happy to hear that! And yes, genius to roll them before letting them chill! Thanks so much for your comment! ๐Ÿ™‚

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