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Healthy Chocolate Chip Cookies

4.99 from 2401 votes

After making these secretly healthy chocolate chip cookies, they were seriously all I could think about! And so I wanted to immediately share the recipe with all of you.

Healthy Oatmeal Chocolate Chip Cookies

I am so excited to share this healthy chocolate chip cookie recipe.

Like, ridiculously excited.

The perfect chocolate chip cookie should be soft, chewy, and crispy, all at the same time, with just the right amount of chocolate chips.

These super healthy chocolate chip cookies definitely meet those standards, all while having less fat and sugar than traditional Toll House chocolate chip cookies.

They are so fantastically delicious… and not just for a healthy cookie either!

Readers also love this Chocolate Mug Cake

Healthy Vegan Chocolate Chip Cookies

Homemade healthy chocolate chip cookies

I made a big batch of these healthy chocolate chip cookies late last night.

The initial plan had been to pack them up and take the entire batch of the cookies to a friend’s outdoor annual summer party.

However, I ended up eating so many on my own, both the finished cookies and the raw dough, that now I’ll need to make more.

The cookie dough is eggless, which can be both a good and a bad thing. It’s good because I can feel better eating more of it.

But it means there will be fewer cookies after you eat all the dough!

You might also like these Snowball Cookies

Above, watch the step by step healthy chocolate chip cookie recipe video

Homemade Chocolate Chip Cookies

Healthy chocolate chip cookie ingredients

To make the recipe, you will need the following: chocolate chips, oat flour, baking soda, pure vanilla extract, salt, sugar, oil, and milk of choice.

They taste like classic chocolate chip cookies because the recipe uses only basic cookie ingredients, with no applesauce, banana, flax meal, chia seeds, or avocado.

These cookies can be whole grain, gluten free, vegan, and much lower in sugar, fat, and calories than packaged or homemade traditional chocolate chip cookies.

Plus, there’s no cholesterol, no butter, and no eggs in the recipe. The cookies can also be refined sugar free if you use coconut sugar, evaporated cane juice, or date sugar.

But they’re so good that I promise you’ll never be able to tell.

In fact, this might just become your new favorite chocolate chip cookie recipe!

Or here is a high protein version: Protein Cookies

Healthy Cookie Dough Balls

Recipe add in ideas

Try mixing one third cup of chopped walnuts, macadamia nuts, or pecans into the cookie dough before shaping it into cookies.

You can also stir in a handful of shredded coconut or crushed peanuts to add both flavor and texture.

For fancy chocolate chip cookies, replace the chocolate chips with chopped chocolate bars or chocolate chunks. Sprinkle with sea salt after they come out of the oven.

Not feeling the chocolate chips? Substituting an equal amount of raisins turns them into healthy oatmeal raisin cookies!

Want peanut butter cookies? Try my favorite Vegan Peanut Butter Cookies

Chewy Healthy Chocolate Chip Cookies

How to make the best healthy chocolate chip cookies

Gather all of your cookie ingredients, and preheat the oven to 380 degrees Fahrenheit.

Combine the oat flour, baking soda, salt, sweetener, and chocolate chips in a large mixing bowl, and stir well to ensure everything is evenly mixed.

Add in the pure vanilla extract, vegetable or coconut oil, and milk of choice (dairy free if desired). Form the dough into one big ball, then break off into smaller pieces and roll into cookie dough balls.

For soft chocolate chip cookies, refrigerate until chilled (or overnight). For crispier cookies, you can bake them right away.

Place the cookies onto a cookie tray, and bake on the oven’s center rack for nine minutes. Then remove from the heat when they are still a little undercooked.

Let the healthy chocolate chip oatmeal cookies sit for ten to fifteen minutes before handling, because they will firm up as they cool down.

Low Calorie Chocolate Chip Cookies

Cookie baking and storage tips

The cookies should spread out in the oven, but every now and then they might not. This can be due to factors such as climate, elevation, or humidity in the air on a particular day. Just press them down with a spoon after baking if needed.

If you like chewy chocolate chip cookies, store leftovers in a lidded airtight plastic container. If you want crispy cookies, store leftover cookies in a glass container.

You can also make chocolate chip cookie dough balls ahead of time and freeze them to bake at a later date. Thaw the frozen cookie dough before baking.

For low carb cookies with almond flour, bake these Keto Cookies

Easy Healthy Chocolate Chip Cookies (Egg Free)
Pin it now to save for laterPin Recipe

Healthy Chocolate Chip Cookies

How to make the best healthy chocolate chip cookie recipe that yields delicious soft and chewy cookies.
Prep Time 10 minutes
Cook Time 9 minutes
Total Time 19 minutes
Yield 10 – 14 cookies
5 from 2401 votes


  • 1 cup oat flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 4 tbsp coconut sugar or brown sugar
  • 4 tbsp regular sugar, unrefined if desired
  • 1/3 cup chocolate chips, or more if desired
  • optional 1/3 cup chopped nuts
  • 1 tsp pure vanilla extract
  • 2 tbsp vegetable or melted coconut oil
  • 3-5 tbsp milk of choice, as needed


  • Healthy Chocolate Chip Cookies Recipe: Preheat oven to 380 degrees. Combine dry ingredients and mix very well. Add wet, and form into a big ball. Now make little balls from the big one. For soft cookies, refrigerate until cold (otherwise, just bake right away). Bake 9 minutes. Remove from oven when they’re still a little undercooked, then it’s important to let cool 10 minutes before removing from the tray, as they’ll continue to cook while cooling. They should have spread out, but every now and then they might not (climate plays a huge role in baking), so just smush down with a spoon if needed. You can also choose to make extra cookie dough balls and freeze them to bake at a later date. For softer cookies, store in a lidded plastic container. For crispier cookies, store in a lidded glass container.
    View Nutrition Facts


Also be sure to try these delicious Healthy Brownies.

Have you made this recipe?

Tag @chocolatecoveredkatie on Instagram

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Published on September 4, 2022

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
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ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

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  1. Nikki says

    Yum! You know it’s a savvy dessert blog when the recipe says if it’s a “soft” or “crunchy” chocolate-chip cookie! I hate making a recipe only to find out that it’s not quite the kind of cookie I was expecting!

  2. Honeybird says

    They look great! Macadamia-nuts are indeed pricy (is that a word in English?).. They’re also great for bumbu-pastes (you know, like curry-paste and the Indonesian equivalents), but also in sweet snacks ofcourse! Have you tried Macadamia-Icecream yet?? (with chocolate-sauce, heheh ;D)
    My mum’s making cream-puffs at the moment for my sister, so she’s got the oven & kitchen occupied. And I don’t have macadamia’s in storage right now (and it’s ‘Pinksteren’ maybe it’s the same as Memorial Day? I don’t have a clue :S. But anyway, all the stores are closed and tomorrow also), I’ll make them another time (or maybe try another nut :P).

  3. Kimberly Smith says


    I love your recipes but I also cook for a big family. I would love it if you would post copies of your recipes with larger batch sizes for the families out here trying to eat vegan and eat healthy. I know I could double and triple the your recipes but the measurements are a bit odd and with kids running around my feet…I know I would get off. Also maybe a good idea for your cookbook/website maybe a individual size and a family size of each recipe…appeal to a larger audience…with us moms we need things easy.


    • Lauren says

      lol u must have a really big family! this recipe says it makes 14-20 cookies!

      i think it’s better to make a batch like that and then make another when u need it than to make a batch that makes 40 cookies, and then they all get hard and stale. i hate that!

      • Cathy says

        Or you could make two batches but freeze the cookie dough of one, then thaw to make cookies! that way your cookies will be fresh from the oven 🙂

        • Sarah says

          I know what you mean. There are six kids in our house (i’m the oldest)! Plus parents and sometimes grandparents and almost always a neighbor. Many times we have to do the recipe x6! We need around 60 cookies at the least!

        • Christine says

          5 stars
          These are excellent cookies! I made several substitutions based on what I had on hand: used half sorghum and have Einkorn flour, used olive oil and added cinnamon and pecans along with chocolate chunks (chopped up dark chocolate bar). These cookies are killer good!!!

      • Cindy says

        We easily go through at least 12 cookies in a day (2 kids, 1 teen, 2 adults), and I don’t want to have to bake cookies every day. I freeze a lot of cookies – they taste just fine after defrosting, and makes less work to only bake them once, cleanup etc.

    • Anonymous says

      I agree! I was just figuring out the measurements for doubling the recipe. 14-20 cookies would be gone in a flash, and it would be nice to have some for the next day. Kids + cookies = history! (but temporarily very happy kids!)

    • Chocolate-Covered Katie says

      lol but this WAS my big recipe! The other chocolate-chip cookie recipe on my blog only makes 6-7 cookies!

      I guess you could probably double the recipe? I tend to work in smaller servings when making recipe experiments because I do so many every single day, and I don’t want to waste food.

      • Cathy says

        I noticed this recipe was bigger! i compared this to the other cookie recipe to see if it was any different. I made that recipe and ate all of the cookies myself, so if i make this i will have to share!

      • Sherlock says

        That’s one of my favorite reasons for liking your site! You don’t make a heap load of food! Most of us don’t have 6 people in the house to feed so the amount you offer is just right. I highly doubt doubling or tripling one of your recipes would whined up in a flop. I’ve done it with success. The amount of work you already put into this blog is enough work to keep you busy. I don’t think you need to add any more work on your plate when it’s very easy to just convert measurements. You’re already doing enough and we are grateful for that! Thanks CCK!

      • Alicia says

        I’m glad you make smaller recipes! It’s easier to double or triple rather than cut down a recipe (c’mon, I’m not the only one who hated division, am I?!).

    • AMY says

      I only have a family of 3 but I double this recipe. I double or triple most of the baked recipes on this site (using a recipe converter) and I always just assumed she did the servings for single folks like herself.

    • Bonnie Dolack says

      4 stars
      I agree! If I’m going to make cookies, I wanna make a lot!! Many online recipes allow you to change the recipe portion according to how much you want to make. This recipe needs that!!

  4. Lauren says

    i was actually one of the ones who voted FOR the recipe round ups. but if u are going to post chocolate chip macadamia cookies in their place, well i can’t argue with that!

    if only i had a memorial day party to go to. i will probably end up just making these for my family today. they look too good to resist!

    • Samantha says

      No, no arguing here. 🙂

      I practically have my own memorial day round-up going on right now as I printed out a few different recipes the other day that it is time for me to try.

  5. Sarahishealthy says

    My friends already know that healthy desserts can taste good, because I make them CCK desserts all the time! In fact, a lot of them now read your blog! 🙂

    And yes, I am very much craving cookies now.

  6. Bonnie says

    I make your other chocolate-chip cookies so often that I actually don’t even have to look up the recipe anymore!

    I’m excited to see that these make a bigger batch! 🙂

  7. Katie Ann says

    These totally sound worth buying macadamia nuts for, they are so good in chewy cookies. I even have some dark chocolate chunks that I bet would go great in these. I assume there wouldn’t be anything wrong with just using all brown sugar instead of half brown and half white?

    You say that it makes 14-20 cookies, but in the nutritional information you don’t specify how many servings the numbers are based on.

  8. Anna Banana says

    Oh my word, these look fantastic! I’ve been debating over which cookie recipe to make for lunches this week (all from your blog, of course) and now you’ve adden another one. What a difficult problem to have… 🙂

  9. Emilia says

    These cookies look amazing! I haven’t had macadamia nuts in so so long, I think I need to head out and get some now. The people getting these at their memorial day celebration are very lucky 🙂

    • sherlock says

      I agree! I have no doubts you’d have many subscribers. Plus it’s also a way to rack in dough. Consider it girl.

  10. Suzie says

    Yum, these look so delicious! Definitely going to have to give this a try, its hard to find a healthier take on a cookie, thanks!

  11. Sarah says

    Yay! Kinda Gluten Free Chocolate Chip Cookies! And we just got sucanat, too.
    Also, I am a total retart sometimes and went to the pantry, got a mac nut and dipped it in ketchup just to see what it tastes like. SO what did it taste like?
    Like a macademia nut in ketchup. Which is kind of like motor oil blended with Spam and served on toast. Or like fried okra with raspberry jelly ( i’m trying to paint a word picture here).
    So do not be like me. Which means do not be a retart 🙂
    Mac nuts are for these cookies, not for ketchup. Lesson learned.

  12. Sophie says

    These look super yummy. I just have a couple questions. First off, and forgive me if this is a stupid thing to ask, if you leave out the nuts are these cookies just like your other chocolate chip recipe? Also, are there any ingredients other than nuts that you can sub for the macadamia nuts in the recipe (maybe raisins or something)? I have a nut allergy in my house so it’s important to make sure that if I make these cookies they’ll be nut- free

    • cck says

      Nope, there are a few differences if you compare the recipes. Similar, though.

      As for the substitution question, I answered that on the linked page :). You can sub anything you wish. Raisins would be great!

    • Kat - the other 1 says

      Hi, I realize this is old, but since food allergies only occasionally get “out-grown,” I figure it is still relevant.
      For “crunchies” in baked goods without nuts I like to use the following (any or all):
      Whole millet, whole amaranth, also chia seeds or flax seeds (golden is recommended for sweet goods, dark can sometimes work for savory, like a tortilla. Or just use less of the dark, they have a much stronger and slightly bitter taste.)
      For a smaller recipe like this maybe 1-2 Tbls total.
      Or start with a teaspoon and see how it’s received.
      The first two can also be used for substituting a portion of “breadcrumbs” when called for in a recipe, just use A lot less cause since they’re so small you get a lot of them in only 1-2Tbls!
      Uncooked quinoa may also work (I’ve only used a bit in coatings for tofu or chicken before, and not baked goods, so I can’t say for definite on that one.)

      Now I’ve got to go see if I have what’s needed to make some of these cookies! 🙂

  13. Kylie says

    These look scrumptious!
    and PS..your pictures just keep looking better and better 🙂 You’re going to become famous with your future book too…your stuff is just so unique and to be honest…most of the time too good to be true!

  14. Alanna says

    These pictures definitely have me craving cookies, lol. I think I’m weird because I’m actually not big on macadamia nuts… I like the taste, but they’re so hard, and always in big pieces! Maybe if I tried chopped nuts I’d like them better. I’m bookmarking this recipe for when I get to the store next! 🙂

  15. Samantha says

    Thank you thank you! This will be perfect for me today. I hear you on the macadamia nuts…so expensive and so rich. 🙂

    Have a great weekend!

  16. Jenna says

    Super excited for these. They are in the oven cooking now. I am so excited for your cookbook. I love the GF Vegan stuff. You are awesome.

  17. Debbie says

    I have been wanting chocolate chip cookies all week. Now I need to go buy some macadamia nuts so I can make these tonight.

  18. Cheri @ The Watering Mouth says

    HAHAHA – this post was so funny Katie. I love the whole “ate all the cookies” thing. And also, I just wanted to add that I think you should change it to all condiments and not just ketchup. I’m just trying to imagine macadamia nuts + mustard or macadamia nuts + barbecue sauce….none of this is really working for me. 😛

  19. Jaren@Kiwi Fit Blog says

    Macadamia nut cookies ARE MY FAVY! Will definitely add this to the long list of recipes I want to try!

  20. Christine says

    Just curious has anyone made this recipe yet? I did and found that I had to add more flour. They were AMAZINGLY yummy and definitely made them soft batch, but I had to add an additional cup of flour.

    • Samantha says

      Oh yes I made them. 🙂

      Nope, didn’t add extra flour. I actually cut the recipe in half, ate some dough, cooked the cookies, ate all the cookies… 🙂

      Do you think you went to the high end of the milk option? In my location/climate/etc. some days the exact same recipe can need more or less liquid than a different day.

      But more flour just equal more cookies right?!

    • Karen says

      Are you sure you didn’t mismeasure something somehow? I made them yesterday afternoon and the flour amount was correct. If I added even a HALF cup more flour, it would’ve been sand, so I really have no idea how you could’ve added an entire extra cup of flour and come out with ok results unless you were off on some other measurement. Maybe the milk?

  21. Amanda @ Diary of a Semi-Health Nut says

    Soft cookies are the best! Also, cookies are the best! If I could make any dessert, no, any food for the rest of my life, it would be cookies.

    Thanks for this recipe and congrats on the upcoming cookbook! You really deserved to be contacted by those top publishers considering all of your hard work and dedication to healthy sweets! 🙂

  22. Punifa says

    These look DIVINE! I’m going to make them right now! I’ve been looking for a healthy chocolate chip cookie recipe that doesn’t use tons of sugar and you’ve delivered 😀 Most of them focus on being low fat.

    Also when your cookbook comes out i am DEFINITELY buying it!

  23. Shanna says

    Hey Katie! I was planning to make ice cream sandwiches with cookies tomorrow (I bake plenty but haven’t tried that yet) and wondered how well you thought this cookie would work. I know it should be a chewier cookie, so if I follow your directions for soft cookies…? Thanks!

    • Samantha says

      Ice cream would have TOTALLY gone well with mine.

      Here would be my observation: the oat flour probably makes it more easy to break apart? It is hard to explain because the softness (I did put in the fridge for awhile as well) for me also made it more cake-like at the same time. But that would be my thought.

      It wouldn’t stop me from making an ice cream sandwich out of them and eating them out of a bowl, perhaps with a spoon. In fact I wish I had thought of that as I have the mint chocolate chip ice cream in my freezer ready for blending!

      Great idea!

      • Shanna says

        I was thinking if I went the soft route but then put them in the freezer after filling them, they might not crumble too much. But you’re right, even if they broke it wouldn’t be a tragedy to eat them with a spoon out of a bowl. 🙂

        • Samantha says

          Overall they do hold up pretty darn well – it is just different from a more “traditional” flour.. I think it would be totally worth a shot! (I know I would try it).

          I did put them in the fridge and then was sure to “under cook” and they were soft and heavenly.

          PS. I did freeze some of mine as well (in an effort to slow down consumption) and they were REALLY good right out of the freezer. Sigh. So good. 🙂

  24. jediblink says

    The cookies look yummy.
    I finally found a recipe were I can use my coconut sugar….
    i wonder if this interchangeable with brown sugar in any recipe.

    • cck says

      I’ve heard that brown coconut sugar and brown sugar are interchangeable… obviously the taste is a little different, but I don’t think it would mess up a recipe texture-wise if you subbed in an equal amount. Then again, I could be wrong so take my words with a grain of salt. Or sugar :).

  25. Ida says

    Hi, it would be nice if you added how many cookies the nutrition is based on, not to be rude or ungrateful, but just a tip for further posts as well 🙂 anyways, these look awesome and I am definitely trying them! thanks again for a new tempting recipe!

  26. Karen says

    Hi Katie,
    I made these and they were super yummy :). My daughter and her friends snatched them off the plate andso fast that I barely was able to save one for myself!
    Thanks for helping me to get some whole grains into my kiddos. Who knew healthy eating could taste so good?

  27. Les says

    LOVED these!
    I just caught my son sneaking one for breakfast! Thought you’d get a kick outta that :). Thanks for another great recipe, Katie. Thanks for keeping us well-fed!

  28. Emma says

    This recipe is fabulous! I’m making another batch this morning to take to my Aunt’s house for Memorial Day. Thanks a lot, Katie!

  29. Chris says

    I keep leaning more and more in your vegan direction and these cookies will definitely take me to another level!!! The eggs and butter idea is really starting to get to me…and I laid in a nice supply of coconut oil for my popcorn and it’s getting used in so many other ways now! And I’m totally hooked on unsweetened almond milk now, too! I have no idea what brown coconut sugar is…but then I live in the middle of no-where! I’ll keep looking or hit Amazon, if all else fails! Do you know if maple sugar could be substituted? Just wondering… I’m pretty new to that, too! It’s been an interesting trip…from beet sugar to these new food adventures!

    LOVE your recipes! I’m glad you’re young since I’m not! I’ll run out of energy WAY before you ever run out of ideas!

  30. Anna @ The Guiltless Life says

    Haha yes you successfully had me craving cookies! I’m such a cookie monster, love all of your cookie recipes – I think the flourless choc chip ones are top of my list right now because they’re so easy and fast to make and so yummy! But I will give these ones a go and see if they can challenge for the top spot!

  31. Gina says

    YUM! I’ve found my new favorite cookie recipe. Katie, these are perfect!!! Even my dad likes them, and he hates healthy food!

  32. Mary Winters says

    Wow, I was the one who made these, and I still can’t get over the fact that they’re not made with butter and eggs and white flour. They taste way too good! I keep retracing my steps in my mind, trying to figure out who could’ve snuck any of those ingredients into these cookies to make them taste so good!
    If anyone’s on the fence about making these cookies, because of the lack of butter or white flour in the recipe, have no fear!

    These cookies are too good to be true!

  33. Z says

    Ok I agree with the person who said you need to make a bigger batch of these, because they are too good and mine are already all gone even though I just made them yesterday night! I wouldn’t have a problem if the recipe yielded 40 cookies. Just sayin ;).

  34. Danielle says

    Since I only found your website about a month ago, I sometimes have questions about the much older recipes. I don’t know what’s best to do for this, since I don’t really expect you to comment on such old posts, but usually the content is unrelated to the new posts. Tell me if there’s something I should do about this!

    Anyway, I’ll ask one of my questions right now since today I made cookie dough babies and peanut butter babies. Like you, I find a lot of desserts to be too sweet for my palate and I am finding that I really like the babies but I would like to decrease the sweetness. Do you have thoughts on what I could replace part of the raisins/dates with? I had thought about banana, but thought it might end up being the wrong consistency.

    • Samantha says

      Hi Danielle – I can give you at least my experiences.

      I use prunes. I don’t know if they are more sweet or less than dates, but I feel that they are less sweet than raisins. I have a tendency to adjust depending on mood. So for example I could lighten up the prunes and sub in unsweetened coconut (my most common sub/addition on many of the babies) or increase the nut side of the recipe. Obviously this starts to change the recipe (as well as its ability to stick together) but you get the point.

      Once you start using bananas in my opinion you are moving more towards the banana butter recipes which in my opinion are amazing! I have never gone with banana + nut form, but have done many different variations on the banana + nut butters. I would assume it would change the consistency as well.

      Raisins, prunes, dates, etc. all have that “stickiness” as well that something like a banana or apple would lack. But you could still eat the mix with a spoon.

      Anyway, this is one site user’s experiences (I know I learn a lot from other comments). Enjoy.

    • Chocolate-Covered Katie says

      Maybe try upping the nut ratio? (I.e. fewer dates and more nuts)
      I can’t ever say how a substitution will work, though, as I’ve only tried the recipes as written and would hate to tell anyone something works if it actually doesn’t.

      • Anonymous says

        I find dried apricots less sweet and prunes seem to be less sweet. Another trick I use to cut back on sweetness and still get the right consistency is to add a tiny bit of water or more vanilla at a time until the ‘dough’ is wet enough to stick together (I do this after I find the ‘dough’ sweet enough for my taste). I wouldn’t add much more than a tsp at a time or you could end up with a sticky mess, haha 🙂

  35. lurker says

    hey i made these today and they were awesome! only thing is i exchanged the macadamia nuts for chopped walnuts. they were so delicious!

  36. Sarah says

    We just got back from our weekend trip and I needed to whip up a quick healthy treat for Gigi’s lunchbox. These were PERFECT! Thanks, Katie!

  37. Teghan says

    I made these cookies tonight and the whole family LOVED them! This may be my new go to recipe. Can’t wait for your cookbook :o)

  38. Sam says

    okay i have to admit.. i made a batch of these both yesterday and today! Don’t have macadamia nuts on hand but I did sub in some chopped chestnuts and my “testers” didn’t complain. I also tried one batch with mashed banana instead of oil and the results were a bit too cake like- almost airy. Definitely liked the ones with oil instead.

  39. Kristin says

    Yum!!! We didn’t have any macadamia nuts in the house…so we used almonds (ground them up with the oats) and only used half of the white sugar and they were amazing! The first time we made it…only half the batch made it to the oven…today…the second time…none of it made it to the oven!!! My two and four year olds LOVE them…thanks for a great recipe! They kind of remind me of the filling of a carnation breakfast bar…they stopped making them years ago and I have missed them so much!

  40. Nanna says

    These were amazing! I just made them, but I used almonds instead of macadamia nuts. Definitely going to make these again, thank you!
    (And you were right when you said these would prove the great taste of healthy food/desserts – my little sister usually hates everything healthy, but she liked these a lot – so thanks again!!!)

  41. Jessica @ Feastie says

    I tried making these yesterday (with chopped pecans) and they turned out like little puddles of goo – but I think that’s because my “oat flour” was actually just regular oats I pulsed in the food processor, and I don’t think the “flour” I made was anywhere near fine enough. The flavors, however, were stellar! I love coconut – I used coconut milk (the thin stuff) as the milk and that along with the coconut oil, chocolate, and pecans was amazing. I think it says enough that my entire batch of flattened puddle cookies was devoured by myself and my husband in one day (even if they were goo puddles that we had to scoop up off the parchment paper). And…guess what I bought today? OAT FLOUR! I’m going to try again with the real thing – it looks/feels completely different than what I used yesterday, so I think I’ll have better luck this time. I just don’t think my food processor (which is a really good one, the old-school workhorse kind) is capable of making a fine enough flour for these cookies. Katie you’ve got a gift, m’lady! I’m loving vegan baking – never thought I’d say (or type) those words! 😉

    • Nanna says

      I think I pulsed my oats in the food processor for about 10 minutes before it turned into flour. Maybe even longer. It sure takes patience, but I bet it’s possible with your food processor too 🙂

      • Jessica @ Feastie says

        Well that would explain it – I only processed it for about 3-4 minutes! My impatience to eat the cookies got the best of me there. Good to know for the future, if I run out of the oat flour – I’ll keep grinding away in the processor until I get flour. Thanks for the tip!

        • Louisa says

          If you grind the oats in a coffe grinder or a Magic Bullet with the flat blade, the oats will become flour in mere seconds. I find it best to grind them up in two-three batches when a large amount of oat flour is required. I use old-fashioned oats. 🙂 hope this helps!

  42. sandy says

    I made these today and they were awesome! I used spelt flour and pecans instead of macadamia nuts since that’s what I had on hand. I also decreased the white sugar to 1 tbsp and added a couple tbsp of skor toffee bits that have been kicking around in the pantry, along with a couple tbsp of chocolate chips. Great recipe as always!

  43. Callie says

    Hi Katie
    I’ve noticed that you recommend the use of coconut oil in many of your recipes. Is there a specific reason you prefer it over others such as canola or olive oils? I haven’t used coconut oil before so did a little research on it, and according to the USDA it is second only to cottonseed oil as the WORST vegetable oil you can consume! It has a super high level of the saturated (bad) fat that leads to high HDL (bad) cholesterol. Its the kind of oil used in movie theatre popcorn.

    • Chocolate-Covered Katie says

      Google “saturated fat coconut oil” and you’ll get some great info… much better–and more accurate–than I could explain (since I don’t have a nutrition degree and don’t want to give out wrong information).

      • Anonymous says

        From my research Coconut Oil is waaaay Healthier than most oils, especially when heated. Its the only one that doesnt become a bad for you when cooked….because the properties change. Like Olive Oil is only good when its not heated, otherwise it becomes like Vegetable oil.

    • Anonymous says

      5 stars
      Agree completely. I actually have high triglycerides and I’ve had two doctors and a specialist tell me to stay away from coconut and coconut oil.

  44. Ronda says

    We made these, and I ate 4 right out of the oven!
    We’re going to do the recipe again today since it’s so cold here in Wisconsin, but this time we’re halving the oil because they were so soft and gooey, they fell apart. the kids have decided they’d like them a little firmer.
    Thanks for giving me something healthy to feed my kids (and me!)

  45. Ronda says

    I just made them again, 3rd time! And I halved the oil. They turned out great. However, I’m not sure how you’re getting 20 cookies out of this batch. I’ve only gotten 9 each time I’ve made them, and I’m only using teaspoons to scoop them out! How small are you making them to get 20? My kids would think I was making them for elves if they were any smaller!

  46. Nancy says

    The ingredients say “2/3 cup plus 1/2 cup oat flour”. I know I’m probably asking a really stupid question but – is it 2/3 cup or 1/2 cup of both? I am thrilled I found your blog and even more thrilled that I can surprise my husband with chocolate cookies that are healthy!

  47. Rena says

    I made these and they didnt come out looking like your at all! I dont think i blended my oats long enough, though. I think that might have made it so different. Will give it a try again and maybe even use less sugar since they tasted pretty sweet to me. Looking forward!

  48. Kavli says

    Thanks again Katie for a scrumptious recipe! I’ve made these twice this week and just loved the taste. Although both time the cookies just melted down in the oven and become extra thin, almost wafer like. It still tasted so yum, but just wondering why that happened. I followed the recipe exactly as written. Any idea why?

  49. Kaitlyn says

    I literally JUST put these in the oven! Haha. I did have a question though, is the dough supposed to be very thin? I only used 2 TBS of milk… I refrigerated them for 10 minutes and they scooped fine but I’m curious how they will turn out! The dough tasted great though (:

  50. Carolyn says

    I found your website via Pinterest. I have to say, what a blessing! I am so excited to try your recipes, (especially this one!) because I have been looking for healthier versions of my favorite treats. I think I’m addicted to treats (perhaps I know but am in denial haha) yet I know I need to eat healthy in order to be healthy and lose the remaining few pounds I gained from my pregnancy.
    I think your blog is my answer to everything! Yay for that! Keep up the great work and I’ll be sticking around!

    • Carolyn says

      Made them last night and they are so delicious! I just love them and they taste just like normal unhealthy cookies! Great job! And thank you for all your hard work so we can have healthy recipes that taste delicious!

  51. Sandy says

    A cookbook!
    And you posted this on my birthday – best birthday news ever!

  52. RoseA says

    Just whipped up a batch of these, and they are delicious! Of course, I had to get creative because I didn’t have vanilla extract. Instead I subbed in 2 teaspoons of fresh orange juice and a splash of amaretto. I also used toasted pecans instead of macadamia nuts. I’m in heaven right now. I don’t know how I am going to stop myself from eating the entire batch. Thank you for sharing such great recipes!

  53. Brandie VanOrder says

    I substituted with all-purpose flour and they turned out great! Since I became vegan I have been trying to come up with a chocolate cookie recipe that tasted like my mom’s (non-vegan) cookies. This is pretty much perfect! I think I’ll just use a little more brown sugar and a little less white sugar next time. Thank you 🙂

  54. Kelly says

    These are absolutely the best, Katie. I’ve subbed dried cherries for the chocolate chips, omitted or subbed the nuts, and always use natural applesauce (or apple butter!) instead of oil — much to my surprise, I like them even better that way — the texture is a bit softer and more moist. Thanks for helping my cookies a part of every week!

  55. Anonymous says

    Has anyone used their vitamix wet canister for making oat flour? Or do you really NEED the dry canister for it?


  56. Colleen says

    Tried these today…. pretty good! I was a bit confused when I mixed the ingredients and it didn’t form a wet ball like cookie batter usually does. But I tested one cookie in the oven before baking all of them. It worked 🙂 I used agave nectar instead of sugar and downgraded the amount of milk. I think I will be making these again!

  57. Cara Roxanne says

    I used these to bribe my boyfriend to clean the kitchen for me. These disappeared within the night between all my roommates. PERFECT. So good.

  58. Jenna says

    These came out great! I used spelt flour instead of oat and skipped the nuts all together. They taste just as good, if not better, than your usual butter/egg chocolate chip cookie. Thanks for the recipe.

  59. Madeline says


    Love your recipes Katie. Have fallen in love with pumpkin brownies and choco chip cookie dough truffles. I’d love to ma,e this one too but I’m allergic to nuts. Any substitute ideas?

    Keep cooking!

  60. Frances Sawyers says

    This recipe was great. Thank you soo much. I used the coconut oil, coconut sugar and the coconut milk. I freshly ground my Oat berries in my Vita Mix. I also semi ground my nuts. Made a difference. Thank you so much again.

  61. KJ says

    These are so good! I used some liquid stevia instead of the xylitol 🙂 Is there a trick to getting them to spread out? The consistency of the dough seemed fine (not to dry), but after almost 10 min’s, mine were still pretty round (and not so flat). They look more like little biscuits 🙂 Would more liquid help?

  62. Alicia says

    These are so delicious! I just made them and ate my first one, and you’d never know they were butter-free, healthy cookies. I’ll definitely make them again with one fix: I used only 3 TBSP of milk, but even as I was forming the dough into a ball, I could tell even that was too much for mine. My little balls weren’t so much spherical as they were blobs of wet dough. So next time I’ll stop at 2 TBSP and see if that helps. They came out as thin cookies instead of the thicker ones in the pictures. They still taste fantastic, though!

  63. Kim says

    This was amazing! I used cashews because I didn’t have macadamia nuts and virgin coconut oil, so it got a touch of that coconut flavor. Absolutely awesome!

  64. Hollie says

    These sound delicious, but I have a question! I noticed that there are several places in the recipe where you have options for what to use, ex, brown sugar or brown coconut sugar, xylitol or white sugar, and vegetable oil or coconut oil. If I were to use brown sugar, white sugar and vegetable oil, does that make them any less healthy? Just curious because I live in very rural area and the other options you gave are kind of hard to come by around here.

    • Chocolate-Covered Katie says

      They would still be healthier than your average chocolate chip cookies because they’re much lower in sugar and I call for less oil as well. Also, if you use oat flour they’re whole-grain too!
      Also, I don’t think veg oil is any less healthy than coconut oil. 🙂

  65. Lisa says

    Delicious cookies – soft & chewy! I added 3 tablespoons of milk & mixture was too wet so then added 2 tablespoons of plain flour & they turned out perfect. Thanks for a great recipe!

  66. Lin says

    I am constantly making chocolate chip cookies for my cookie-loving boyfriend, but hate the typical recipes that use so much butter, shortening, and sugar. I was really pleased with these because they contain a lot less sugar and fat but are still very substantial because of the oat flour. My guy doesn’t usually go for oatmeal-type cookies, but after the initial taste test, he tried to eat the rest of the batch. Thanks for the recipe!

  67. Emma says

    Hello there!

    I came across this recipe on Pinterest and had to make it because it LOOKED so beautiful. I’m not a vegan, and I usually just make the cookies from Betty Crocker, but these are the best cookies I have ever tried, even if they weren’t so much healthier. I am in shock that something with less sugar and no white flour can taste even better than the real thing. Excited to try more of your recipes now!

    Love from a new fan,

  68. Esh says

    These are INCREDIBLE!
    I’ve tried a few vegan cookie recipes before and they have just been crumbly, oily, or just ick but these are perfect! Thank you so much Katie 🙂

  69. Concept Queen says

    So bribed my kids to exercise with me, if we made cookies afterwards. It worked and I used this recipe. My kids were nervous because they like the “regular” choco chip cookies. Anything with “healthy” must taste like sawdust. They LOVED them!!! We actually doubled the recipe without an issue. Also made some substitutions because I have a food intolerance to oat and milk. We used wheat flour and almond milk. Also used walnuts because I didn’t have any macadamia nuts. These were AMAZAING – I think better then the “toll house” version. The flavor is nuttier and they are more filling – a good thing so I don’t eat an entire cookie sheet.

  70. Jane says

    Mmmmmm Katie I just made these with pistachios and white chocolate chips, and they are soooo good! Thanks for the amazing recipes!

  71. Donna Baker says

    so glad my friend shared your blog with me – these are my FAVORITE cookies (3rd time making in one week – yikes!) so addicting! thanks for sharing and congratulations on your cookbook!!

  72. nive says

    I made your cookies today with few substitutions and it came out great.It will be my go to recipe for the chocolate chip cookies now on.I would love to double or triple the recipe though.

  73. Rachel says

    So I made these and they taste delicious, but the only thing I had a question about was mine didn’t spread out I had to press them down have way through the baking process. I have no idea what went wrong, but I want mine to look as pretty as yours so I can send them out to friends.

  74. Karina says

    These are so delicious! I made them this evening and they turned out perfectly soft and yummy. My cookies didn’t really expand much like white flour cookies do but they still tasted great. I subbed white sugar for xitol(sp?), pecans for macadamia nuts, and canola oil for coconut oil. I also used a 1/2 cup of milk chocolate chips and 1% lowfat milk. I made 19 cookies with my batch. I calculated the calories on myfitnesspal, and my batch came out to 100 cals per cookie…still less than regular cookies ;). Thanks for the great recipe!

  75. Kate says

    These were delicious! I love the nutty oat taste in the cookie and the macadamia nuts complement the chocolate perfectly. I love your blog!!

  76. Anonymous says

    Hello, Katie,

    Did you use glutin-free oats or regular oats that you pulsed into flour?

    While I haven’t made any of your recipies yet, I see that you do not call for a levening agent with the flour…so that nothing turns out crumbly. Is there a reason for this?

    • Chocolate-Covered Katie says

      Trust me, they turn out fine as is… no extra ingredients needed :).

      I’m not on a gf diet, so I use regular oats. Technically all oats are gluten-free. They can be contaminated due to shared factory machinery, which is why people with gluten sensitivities need to buy certified gf oats.

  77. Haley says

    I wanted to let you know what your blog means to our family. We have a son with severe food allergies, so we don’t eat any animal products (milk and eggs). Since his diagnosis almost 4 years ago, we have searched endlessly for fun foods that are safe for him but also awe inspiring. Because that’s what we feel food should be. Each bite should be memorable. Good food inspires joy and comfort and brings people together. That’s what your recipes are to us. I hope you know what a blessing you’ve been to so many people. Thank you for your blog, your creativity, and for the happiness I get to see on my preschooler’s face with every bite of a CCK creation. Merry Christmas, Katie. Thank you so much for giving us this recipe for Santa’s cookies tonight. He will love them. 🙂

  78. Indie says

    I found your blog about 6 months ago and have only just got around to baking some of the millions of recipes I’d bookmarked! I made these tonight and my dad and brother (who are no way healthy- baked goods inclined) both loved them. My 16 year old brother even said he wanted dinner to be over so he could eat more cookies! I’ve been trying to decrease my sugar intake because I have cancer so it has been so amazing to be able to eat baked goods that are healthy and actually taste good. Thank you so much for your amazing recipes!

  79. Indie says

    I found your blog about 6 months ago and have only just got around to baking some of the millions of recipes I’d bookmarked! I’ve been trying to decrease my sugar intake because I have cancer so it has been so amazing to be able to eat baked goods that are healthy and actually taste good. I made these tonight and my dad and brother (who are no way healthy- baked goods inclined) both loved them. My 16 year old brother even said he wanted dinner to be over so he could eat more cookies! Thank you so much for your amazing recipes!

  80. Jackie says

    These came out great on my first try- yea! Took them to work and they were a hit too. (And we don’t eat healthy around here)

    I love the idea of subbing prunes for dates! I have trouble finding the brand of dates recomended and want to try a lot of the date recipes. I would love to hear from anybody that tried it and how it went.

  81. S says

    Katie, I tried this recipe and it was amazing! I’ve been looking for a good, healthy chocolate chip cookie recipe for a while now. My only problem was that it was a bit too sweet (which obviously can be fixed by adding less sugar) and it spread out too much, so next time I will reduce the liquids a bit. Other than that, it was delicious and the exact consistency I was looking for!

  82. Jain says

    You are a genius. We’re recent vegan converts who missed cookies, and MAN are these good. Thanks so much for sharing these recipes! Tagalongs, you’re next!

  83. Holly says

    Getting ready to pop these yummy things in the oven. Looks spectacular. I only WISH I had doubled the batch because with my cookie monster of a husband there is NO WAY this is going to make 14-20 cookies. Lol darn…I better snag one before he gets home!

  84. Rachele says

    Katie, these are the best! I can’t stop eating the dough! Delicious. Used pecans because they were on hand. Will have to try with macadamia nuts next time. Also used coconut palm sugar for part of the brown, more as a test to see if you could tell. I couldn’t. The dough was so easy to roll into balls and has such a great flavor. And without butter and eggs, too. Because of that, Ive already set aside one ball for my daughter’s school lunch tomorrow. She loves cookie dough but won’t let her eat raw eggs. Thank you for sharing your recipes!! (I can’t wait for your cookbook.)

  85. Kasey Lawhorn says

    Would this recipe work if I wanted to make one big giant cookie cake? Trying to do something fun for a party this weekend- thanks Katie!

  86. Zan says

    I just made these with my 28 month old daughter today. I halved the recipe because we are going on vacation on Sunday and I was not sure if we would consume all before we left. Mennnnnnnnnn was I wrong! We made about 10 and ate all but 2 or 3 in about 20 mins. And that was just before dinner, too – that’s so wrong! Now I regret not making the full recipe. They were a little burnt but were still delicious!

  87. paula says

    Has anyone tried to add zuchini to this recipe? Im looking for a really good zuchini chocolate chip cookie. This looks delicious, though…. I am itching to make all of your recipes Katie…

  88. Casey says


    I just came across your website and these cookies and I am thrilled. I LOVE sweets and need healthier versions, but I am having trouble with these cookies. I have tried to make them twice and both times they have come out FLAT. They taste DELICIOUS, but do not look beautiful like yours! I followed the directions exactly. I made my own oat flour, used vegetable oil, cooled my pans and cookie dough first. What am I doing wrong??? I love their taste and so did my boyfriend, but I want them to look great too!

  89. Rachel says

    In one word, AMAZING.

    Love these and that they are made without (regular!) flour. The only problem I have with them is that there are never any left.

  90. Lindsey says

    These came out so gooey and delish! I even substituted the flour for Chick Pea flower, some of the sugar for honey, and they still came out great.

  91. angela says

    New to website. Can’t wait to try some of these delicious recipes. Do you categorize any of your recipes that are “non artificial flavor” desserts?

  92. Shawna says

    Thank you for this recipe it is my go to for cookies…. I have modified it doubling the vanilla added and cutting out the white sugar for two stevia packets instead. Have inspired me to replace oat flour in my oatmeal cookies.

  93. Anonymous says

    I just made these (eating one now!) and they are SO good! 🙂 I tweaked it a bit and used almonds instead of macadamia nuts, and used less sugar (used 6T of brown instead of using white and brown sugar) Thank you for the recipe! 🙂

  94. Emily LeDonne says

    So, the other night I was looking to make a giant cookie cake for my sisters birthday. I immediately go to your blog anytime I’m going to bake(which is pretty much everyday, hehe) I saw that you had a recipe for one that used beans. I was feeling too lazy to get my food processors out, SO I doubled this recipe and threw it in a 9 inch round cake pan! It came out AMAZING. No one knew it was healthy or vegan! I’ll definitely do that again soon 🙂

  95. sara k says

    We just made these only we used almond flour instead of oat and they taste so nutty and chewy! We will be making these again!

  96. Nik says

    I just made these, but my dough was super sticky and hard to handle. But I put two cookies to bake as a test batch, it turned out crumbly. I’m now refrigerating my mix to make it a little easier to work with..but the dough itself tastes pretty darn good, might just eat it that way :p

  97. Lorena Bernal says

    Hi Katie,

    I made some cookies awhile back and went from some recipe online and just substituted ingredients for butter and eggs, coconut oil and applesauce or banana. My boyfriend loved the cookies, mostly I think because of the applesauce flavor. Can I add applesauce to any cookie recipe even if it doesn’t call for eggs and then just add a little more baking soda? How much more if I can?

  98. Mindy Keith says

    These cookies are the BEST chocolate chip cookies I’ve ever eaten. And I know my cookies. 😉 thank you so much for posting this recipe! Looking forward to trying..well..every other recipe you’ve posted.

  99. Marissa says

    Love this recipe Katie!! I have been using it since about a month after you posted it. Everyone I bake these for loves them as well and ALWAYS asks for the recipe… then I send them to your site 😉

    For those of you who have been using this recipe for a while like I have, you should try substituting the vanilla extract with maple extract! It’s delicious, re-vamps these cookies after making them so often, and gives them a different taste with the same great nutritional value.

  100. Cheryl says

    I made these tonight and YUM! 🙂 After the first batch (which were pretty much all gone after the family *taste tested* them) I made 2 more batches! In the second attempt, I added an additional 1/2 tsp of vanilla (because my husband said the “cookie part” was bland…everyone is a critic), but they had just a little more yummy cookie-ness and were delicious!!! (I also used white wheat flour and had to use white sugar as suggested, since these were things I had). Thank you for a yummy healthy version!!!!

  101. Deborah says

    I LOVE your site!!!!!!!!!!!!!! Made these tonight…we ALL LOVED them!! My boys rate my cooking on a number scale sometimes to be funny…they rated your cookies ” the number after infinity!” Thank you for this site!!!!!!!!!!!!!

  102. Stephanie says

    I made these cookies today and they tasted delicious! But they turned out really flat? Can help me figure out what I did wrong? Thanks Katie! Obsessed with the blog 🙂

  103. Rib Mountain Mama says

    THANK YOU, Katie, for this ab…so…lutely deLICious recipe! First and foremost, I like to provide my four-year-old daughter with healthy food. Unfortunately, she also has severe egg and nut allergies, so I have to hunt for recipes she can eat that still resemble the “real thing.”

    This recipe was healthy, allergy safe, and YUMMY! (A rare find for us!) This is–hands down–THE best chocolate chip cookie recipe I have found for my little lady! (And we’ve tried plenty!) I’m new to your blog, but totally hooked! Thank you SO very much for sharing your awesome recipes!!!

    Quick question: Do you purchase your oat flour or grind your own? Which do you recommend?

      • Rib Mountain Mama says

        Thanks! I’ve been using my less than stellar blender, and I think it is grinding the oats a bit coarser than you might recommend. I still LOVE the cookies this way. I just had to adjust by using a bit more oat flour. DeLISH! 🙂

  104. Rib Mountain Mama says

    I omitted the nuts for allergy reasons. Still sooooo good! In fact, they disappeared so quickly that we just made a second batch today…we’re in cookie heaven!!!

  105. Roopali says

    Hi Katie,
    I was surfing the Net for some healthy cookie recipes for my 2 yr old daughter and found this one! Tried it today, and they turned out AWESOME! Half the batch vanished in 20 mins…LOL! Just a little sweet for my taste, which I’ll adjust next time. I didn’t have macadamia so I used freshly shelled walnuts, the oats-walnut flavor tasted really really nice! I like that your recipes go easy on the fat but not on Chocolate 🙂 …that is a win-win!!! I love baking and I am a semi-healthfreak and I love that with recipes like these, I can bake desserts and make them healthy too! Thanks for sharing!!!! Take care!

  106. Adrienne says

    I love these cookies so much it hurts. I make them for my omni coworkers and laugh at their disbelieving faces when they find out they’re vegan. I also add a tablespoon of ground flax seed and a tablespoon of cocoa as well. They’re incredible!

  107. Marcela says

    I made the cookies on the weekend and tripled the recipe , I have 4 kids, 2 are teens and have very long days at school, They loved the cookies!!!!, they are gone, I have to make them again tonight because they are expecting them for snack tomorrow. Thank you for spending the time to come up with HEALTHY and delicious snacks for all of us. I am a big fan now.

  108. Lili says

    Umm. I can’t make these ever again unless someone tapes duct tape over my mouth! These were sooooo soooooft and yuuuummyyyy….my dad said they could have been sweeter, but he still liked them a lot. I only added 4 tbs organic evaporated cane sugar but I found them delicious! I’m having a problem though. They didn’t flatten out in the oven :[ so they were kinda poofy cookies. But so yummy. how can I make a wider flatter cookie that doesn’t burn its butt?

  109. Kristina says

    I’ve made these cookies dozens of times! (without nuts, with semi-sweet, with white chocolate, with protein powder) They are great! Can’t wait for your cookbook to come out!

  110. Estelle says

    They look so damn good. I am allergic to casein and all cereals, and I absolutely love baking (and eating pastries, so life is being difficult right now *sigh*). Unfortunately I can’t eat oats :'( do you have any idea what I could replace it with?

    Many thanks from Switzerland !!

  111. Jacqueline says

    OMG Katie these cookies <3 are just delicious and oh so nice and easy and quick to make ,which totally makes this Mama happy! You are a genius!!! My 6 y/o son with be thrilled with these cookies. And thank you sooooo much for the storage tip as I love my cookies crunchy and have many wonderful glass jars to store them in. These cookies made my day so much happier. : )

  112. Nika Hrazburg says

    I made these yesterday and they were eaten within an hour by my picky little brother who won’t eat anything healthy ! I am currently making another batch 🙂

  113. Mia says

    I LOVE these cookies!! They’re awesome, and so quickly whipped up. I know not everybody likes this in cookies, but I used erythritol in place of the xylitol, and it was perfect for me (I also reduced the sweetener to 2 T erythritol and 1 T sucanat which is plenty sweet for me). How glad I am to have found your site!

  114. Becca Turner says

    First of all, I just discovered your website/blog and I never knew that someone out there could love chocolate as much as I do (could eat it for every meal). So, I am so grateful for the coolest website right now – chocolate covered katie.
    I made the healthy chocolate chip cookies last night and used whole wheat flour and I was a little skeptical when mixing the dry and the wet ingredients… I mixed everything, but still was concerned that there was too much dryness to the mixture; however, I put on some disposable gloves and began to make the balls and they stayed together just fine!
    Once I took the cookies out of the oven, my boyfriend asked me “are these done?” and I responded with something like , “yep, they only had to cook 7-10 minutes, but I know they don’t look done”. These cookies were so good – I ate four within 1 hour. Absolutely divine – I can not wait to make these cookies to share with other people.
    On day 2 (that’s today), I’ve heated one up for 12 seconds and it’s almost as good as eating it hot out of the oven. Good bless you for posting this recipe. I look forward to trying more of your never too rich or too chocolatey for this girl, recipes.

  115. Lily says

    Wow – yummy cookies ! I made these to keep me company at breakfast, love them ! Tip to share – i didn’t have any macademia nuts and couldn’t be bothered to chop walnuts, so I just added some chocolate (they are a bit too chocolaty, if such a thing is possible) but stroke of luck, used Walnut Oil as vegetable oil – gave a nice nutty taste even with out walnuts. Also as it was for breakfast, I subbed that half a cup of flour for half a cup of oats – makes them a bit more substantial ! Anyway, recipe declared a favorite !! Must try some others now …

  116. Erin says

    I love this blog! I’m always trying to make my baking recipes healthy and they usually turn out to be quite the disaster. Now I can use your steps instead of my off the cuff method. Do you have thoughts on how to change your recipes for High Altitude? And would you also do a post on oatmeal chocolate chip cookies please?

    • Chocolate Covered Katie says

      I’m sad to say I’ve never actually baked anything at high altitude so I will be of no help :(.
      But for oatmeal chocolate chip cookies, just use the flourless chocolate chip cookie recipe, which is made with oats :).

  117. Bonnie says

    Seriously now!…
    Do you have any idea how many recipes i’ve found online for a gluten free cookie that claims to be Heaven on Earth (or something like that), until i attempt it and they let me down every time. Too wet, too dry, too grainy, too sticky, too crumbly, too…. the list goes on.
    My family DEVOURED these while they were still warm. Geesh!, for so long i’ve wanted to make a cookie that taste like the one’s you buy at the gluten free bakeries….finally SUCCESS!
    I made the soft version of the cookie, so refrigerated the dough for about an hour before baking.

  118. Kristin says

    Do you use all oat flour in this recipe ? Or 2/3 c flour of choice and 1/2 pay flour? I tried making these and they spread out flat like pancakes ! Thanks !!

    • Unofficial CCK Helper says

      It is all oat flour. However, if they spread it sounds like you either made them too big or greased your pan too much. Also see Katie’s Recipe FAQ page which has troubleshooting information for recipes. Hope that is helpful!

  119. Sarah says

    Just ate this dough with a spoon after a hard day. Thank you, Katie! I added peanut butter and quick oats for texture

  120. Tawana Spence says

    Thank you so much Katie! These are delicious cookies! My whole family loved them. I have a very picky 5 year old son with autism and he kept saying more cookies mommy! He is gluten free so I used gluten free oats and I used 1/2 the amount of sweeteners for his special diet and they were super yummy and chewy! Thanks again 🙂

  121. k says

    Is there a way to make this page printable? I just printed the whole page and ended up with dozens of pages of comments… lol. How can I get this on paper…

  122. Lilli Winter says

    Hey Katie,
    These cookies sound and look awesome! I want to try them now but I ran out if coconut sugar and actually don’t want to use white or brown sugar.. Do you think maple or rice malt syrup would work, too?
    Would be happy about a quick answer evaluate I’m drooling over these now and want to try them ASAP haha!
    Love your blog so much!

  123. Teila says

    These are THE BEST healthy chocolate chip cookies I’ve EVER had!!! Even tastes better than my regular, full fat, full of sugar cookie recipe. Thank you so much for the delicious recipe. I can’t wait to try some of your other recipes. AMAZING!

  124. sarah says

    Oh My Gosh even the dough tastes amazing! All other oat cookies have not come close to this delicious recipe! Thank you!

  125. Shannon says

    I followed the recipe but my cookies didn’t spread :/ I used Silk Almond milk do you think that could make the difference? They still taste great!!! But for presentation I wanted a more traditional looking, flatter cookie. I love your blog and wish I had more time for making all the goodies! 🙂

  126. Ruby says

    So I’ve made a lot of chocolate chip cookie recipes before. Some that have been made by widely known bloggers and bakers but i just never found ‘the one’. Sometimes they were too sweet, or spread out too thin, or required mandatory overnight chilling times. I appreciate simplicity, so when i made these AND tasted them, i was ecstatic. If you chill them they come out so chewy and i loved that. Also the taste is perfect. I hate a too sweet cookie, and i have the biggest sweet tooth ever! But dont just believe me, ask my 10 year old brother who has tried every single chocolate chip cookie recipe I’ve made, and with huge wide eyes exclaimed these were the best I’ve ever made. It’s liberating to know he can eat a few more of these than other ones I’ve made because they’re healthier and my little brother has been struggling with a weight problem. Hopefully he grows out of it for his health. Anyway, Its kind of ironic that I use to follow cookie recipes that called for 2 sticks of butter and they dont even begin to live up to this cookie recipe, that calls for 2 tablespoons of oil. This goes to show that people will underestimate anything that is labeled as healthy (me included), but when it comes to your recipes they never cease to amaze. 🙂

  127. Catherine says

    Okay, so I’ve been screen shotting your recipes for awhile now but never got the time to make them. First recipe. Can I just say, you are a genius? Like these are easily the best chocolate chip cookies I’ve ever had, healthy or not! The batter was SO YUMMY and no eggs?! THANK YOU KATIE

    • Unofficial CCK Helper says

      I know she has said before that she likes Enjoy Life as well as Equal Exchange. Trader Joe’s brand is good too!

  128. carissa says

    I just want to say that I love all of your recipes! I think they are all amazing! And that you’re just as amazing. . I was saddened by the comments I came across while searching for recipes. Those people should get a life. And Katie, even if it was true, that is your battle and yours alone. have faith! Be well.

  129. Malin says

    These are the first healthy cookies that I ever made, and I must say that I am a bit confused about the texture.. Mine did not at all look like yours. I have two questions:
    1. Did you bake the cookie from when it was a ball, or did you flatten it out? I tried both, and when I did the ball, it did not float out at all but just stayed being a baked ball and not a flat cookie. When I flattened it it was really crumbly… Since there is no butter to melt out, how can the cookie melt? (I used oil and not melted coconut oil. Could this be why??)
    2. How could you get the cookie to me more cookie like in the texture? Maybe more oil? I felt like the texture was a bit strange… Maybe I would like to get the cookie to bind together better, but I have a hard time explaining what I miss with the cookie…
    I did like it though, but I feel like mine did not come out like yours….

  130. Ksenia says

    Just pulled these out of the oven and they taste great. I’m pretending they’re just as healthy as my morning oatmeal and subbing them 🙂
    A few notes: I used only 1tbsp coconut sugar and can’t imagine these being any sweeter than they are! I’m not sure, it may have changed the consistency a bit (made them more crumbly?) but they’re still great.
    I also refrigerated mine to make soft cookies and just a warning, it is a huge hard lump when it first comes out of the fridge – don’t worry, a few minutes on the counter and they will be workable.

    P.S. This cookie dough is just as amazing eaten before the oven. Cold. With milk.

  131. Becki M says

    It’s me again – two questions in one day; I promise I’m not a crazy stalker! 😉 I was wondering, do you think these cookies would work with a mixture of coconut flour, flaxseed meal and pumpkin seed flour? I’m unable to eat any grains right now and so am trying to experiment and see what works! These look INCREDIBLE <3

  132. Angela says

    I just made these. I prefer them crunchy so I went with all raw sugar as opposed to white or brown. I added an egg for texture. I used an entire cup of chocolate chips because I’m bad.

    Turned out excellent.

    What I like the most about these cookies is that you’re not using as much sugar OR oil/margarine/butter as all other chocolate chip cookie recipes I see around. I never understood using 2 cups of sugar to make cookies loaded with chocolate chips!! And I use 60% + cacao chips and the cookies I just made are STILL very very sweet.

  133. Liane Blanco says

    I am a cookie person, they are an important food group for me. 🙂 I’ve made these several times, and they are more delicious than Tollhouse. I love your Oatmeal Raisin cookies too. Thanks for the great recipes!

  134. Jean Seal says

    I just made the cookies and although they tasted great, they came out really flat.
    The only change I had to make was using Pamela’s baking mix instead of oat flour as I was all out. Pamela’s baking mix is made predominantly from brown and white rice flour. I’ll try it next time with Oat flour. I did not refrigerate and the cookies were very soft…difficult to get off sheet.
    I look forward to having my cookies look like yours next time. Thanks for the recipe and any tips you can give me!

  135. Bonnie says

    You claim to be a healthy cooking site, and yet you recommend margarine, which is now known to be very unhealthy, containing trans fats which he body cannot metabolize. Vegetable oils also are not healthy, containing too much omega-6. Better choices include coconut oil, and butter (especially from grass-fed cows). They taste better too!

  136. Edie says

    I made this recipe and doubled it. I ground rolled oats in my Vitamix dry grain container, used 4 Tbsp. coconut sugar, 4 Tbsp. Sucanat, and in place of the Xylitol I used 4 Tbsp. organic cane sugar and 4 Tbsp. unsweetened applesauce. I also used coconut oil rather than vegetable oil. They turned out perfectly!! They have the texture of the junky Nabisco soft-baked chocolate chip cookies I consumed many a year ago, but these are much more delicious, and I love knowing they’re made with quality ingredients. The kids loved them!

  137. Edie says

    I forgot to say that a double batch made exactly 30 cookies, made with a small-size cookie scoop. I did smash them down a little after they came out of the oven because they were really poofy, and I prefer flat cookies!

  138. jan says

    i just made this! halved the recipe to fit my tiny oven and managed to get 10 med size cookies. Subbed for grapeseed oil and walnuts cause thats what i have. love it. Although i think i could have grounded my oats more finely but its gives it a nice texture.

    This one is almost as good as the other coconut oil cookie recipes i have tried that used twice the amount of oil.

    Baked for 9min cause i wanted a crunchier cookie. Turned out crunchy on the outside, chewy inside!

    I highly recommend this healthier cookie recipe!

  139. Jenn says

    You know they are good when 3 boys, ages 7,10, and 11 devoured them!! They are also so easy to make!! Will be making these into little balls and putting them in the freezer to pull out when a chocolate fix is needed 🙂

  140. paola bernal says

    Hi Katie, What other choice instead of regular sugar can I use when a recipe calls for Xilitol?? In my country xilitol it`s very hard to find and also expensive, but I don`t want to add more calories to the recipe. Thanks

    • Safina says

      You can use evaporated cane juice or you could even use stevia or some type of stevia baking mix. Stevia is 0 calories and all natural! It comes from the stevia plant and is not processed, it also has no additives or chemicals most of the time 🙂

  141. Angela Patterson says

    Possibly the best cookies I’ve ever eaten. Just came out of the oven & I couldn’t wait. Used brown rice flour instead of oat so they are a little crumbly.

  142. Marisa says

    Just made these and they are one of the best choco chip cookies I have tasted and the best part is there is no butter ! Quick, easy, delicious! Followed the recipe and used spelt flour.

  143. Alice says

    So I made these for my daughter’s Valentine’s party. They were a huge hit. I left out the nuts, used pink sugar in place of white sugar, the dough was really sticky, and the chocolate chips wouldn’t stay “in” the dough. But I also was forming them into hearts. It took FOREVER, but it was just what my gluten free daughter wanted. Love your recipes!

  144. Tsermaa dalai says

    Katie, this is second time I have used your recipes. First time when I was searching healthy Nutella recipe I found your recipes. My Nutella came out great :-)! Now I have made 2 batches of your Healthy Chocolate Chip Cookies! The dough became very sticky, I think I put too much milk. But managed to make small balls; they did not really spread much. But taste so yummy! Thank you for sharing your recipes and your experiences :-)!

  145. Jasmijn says

    Hey Katie,
    Thank you for sharing the recipe for the most delicious chocolat chip cookies.
    These honestly taste like heaven. I mean even the dough is to die for.
    Every time i make these they come out perfectly yummie.
    I have to force myself not to eat them all.
    Everyone please make these asap!
    Xx from Holland

  146. nora says

    hello katie,
    just a few months ago i have stumbled upon this post and entered a whole new world of healthy baking. i just wanted to say, thank you! i have spent way too much time (at work especially) browsing your website and testing all sorts of wonderful recipes. although, i have to say, this chocolate chip recipe is the best i have ever had (this isn’t only coming from me, but a whole lot of people whom I’ve baked this for). therefore, i should give credit where credit is due. also, because of you i have been resorting to many healthy baking recipes and nutritional ingredients. and again, thank you for sharing this recipe.
    sending love all the way from Kuwait xx

  147. pat newsom says

    im baking these chocolate chip cookies, but i used coconut flour & i had to keep adding milk to get the mixture to stick. im sure they are good, but there isnt much liquid in the cookies. thanks

    • Unofficial CCK Helper says

      If you used coconut flour, then you didn’t follow the recipe. How on earth can you blame the recipe for not working if you didn’t even follow it at all??

    • Jaims says

      It must be the coconut flour. I made my cookies the same way you did and they were soooo dry and crumbly! I too added a lot of extra milk and they still fell apart after baking. Kind of a shame because the coconut flour does taste good in the recipe! Maybe Katie can figure out a way for these ingredients to work together?

      • Farah says

        Coconut flour can not be equally substituted for oat flour- or any flour for that matter!
        If you use coconut flour you’d have to add a lot of emulsifiers & liquid. It would basically be a whole different recipe.
        If you make a major swap like that, you should really look to the ingredients you subbed instead of the recipe when things don’t turn out.

  148. Sara says

    Can anyone give me doubled version of these? I do not have time to do the conversion. I guess mostly the tablespoons…how do tablespoons convert to cups?

  149. Jaims says

    So I made these tonight. Didn’t have oat flour so I used coconut flour. Maybe that was the problem or I don’t understand what 3/4 cup plus 1/2 cup means? The cookies were so dry and crumbly! They taste good but I ended up using a fork to eat the little pieces that fell apart. 🙁

    • Unofficial CCK Helper says

      Coconut flour is very different from other flours and cannot be subbed in an equal amount in recipes.

  150. Kayla says

    I just made these and OH MY GOODNESS. They tasted EXACTLY like a Betty Crocker chocolate chip cookie!! Thank you so much! I absolutely adore your blog.

  151. Zainab says

    Hello Katie. Can I sub w.w flour or white flour for the oats flour? And thank you for this wonderful recipe

  152. Pooja says

    Katie- I came across your blog while randomly surfing for healthy baking recipes. And am so glad I did!!! Bookmarking this recipe & your blog to go through at leisure ☺

  153. Kylie says

    Hi Katie!

    How many cookies should this batch yield? Just curious how many cookies the 70 calorie per cookie measurement was based on so I could know when baking to allot that many.


  154. Comment says

    Hi Katie! I have a question: is coconut sugar/ honey/agave/maple syrup unhealthy? I see them in a lot of your recipes and a quick search on the internet shows me that despite the “low GI” of coconut sugar or the health benefits in these “healthy” alternatives of sugar, they are ultimately bad 🙁

    • jen says

      In all fairness, I did not follow the recipe exactly . I did not have oatflour but ground up steel cut oats and used that. Our family uses no sweetener except date syrup so we subbed out the sugars for that. The batter was not mixable so needed to add a lot of soy milk to be able to blend it all together. Unfortunately nothing worked. Came out tasteless , sort of pasty and bait dry, but guess one can’t change recipes.

  155. Beth says


    I love your website and would love to make some of your recipes, however I am allergic to nuts (except almonds strangely!) and was wondering if there was a healthy alternative to the nuts in some of your recipes?

    • Unofficial CCK Helper says

      Definitely! Which recipes specifically, as the substitution will depend on the recipe?
      Or for many of the ones calling for peanut butter, have you tried Sunbutter?

      • Beth says

        I haven’t tried sun butter, where can I get it from? it’s mainly the ice creams that call for nuts that I am upset at being unable to try! There are no specific recipes that I can think of at the moment but I would eat pretty much anything in here so chuck a few at me with substitutions and I would be extremely grateful! Thank you!

  156. Tracey says

    5 stars
    These were so good! Substituted butter for coconut oil and trivia baking blend for xylitol. Made the cookies VERY small so ended up with over 30 of them. Even our guests liked them! Good recipe!

  157. Jeanran says

    5 stars
    Katie, to say these are ‘PERFECT ‘ is an understatement. I am diabetic and am always looking for ways to stay on point. I have always had good luck with your recipes but this one has taken me to heaven. One problem, I can’t stop eating them, even the dough was wonderful!

  158. chelsea says

    5 stars
    Does the first line of the ingredient list mean to do 2/3 cup of all purpose flour and then 1/2 cup of oat? Or is it a substitution thing? I’m confused!

  159. Debbie says

    5 stars
    The BEST gluten free chocolate chip cookie recipe. I loved it and my grandchildren loved these cookies as well. What I loved most, was that I felt satisfied after eating only 2 cookies. Thank you for all your wonderful recipes.

  160. Chris from Melbourne says

    5 stars
    Thanks for the yummy cookie receipe. I usually bake anzac biscuits for Anzac day (Aussie Girl on board now) I will be baking these asap as they look FAB. Big thanks to Katie.

    • Evelyn says

      5 stars
      I didn’t have oat flour on hand; you can make it by grinding regular oatmeal oats into a fine powder in a food processor.

  161. Melissa says

    5 stars
    I love these cookies so much! They are my favorite! I’m not the greatest at figuring out baking recipes…I was wondering if these can be turned into lactation cookies. Can I add in brewers yeast and milled flax seed without ruining them?

  162. Evelyn says

    5 stars
    These were super delish considering I used 7 tbs of artificial sweetner and subbed out the oil for applesauce. I also added raisins instead of chocolate chips. Will definitely make these again!! 🙂

  163. Dan says

    I love your recipes Katie, but a lot of the ‘healthy’ alternatives involve Xylitol, which well will kill your dog in small amounts, but it’s artificial, and there is plenty of evidence linking artificial sweeteners to cancer and obesity. Have you tried Stevia or Truvia, more naturally based alternative sweetners?

    Curious about your thoughts.

    • Julie Dove says

      Hi, so according to webmd, xylitol is a natural sweetener. Also, other foods such as chocolate, raisins, and avocado are also poisonous to dogs, so it’s a best bet to just not feed ANY human treats to dogs unless first checking with a vet. 🙂

      From webmd: Xylitol is a naturally occurring alcohol found in most plant material, including many fruits and vegetables. It is extracted from birch wood to make medicine. Xylitol is widely used as a sugar substitute and in “sugar-free” chewing gums, mints, and other candies.

  164. Tamlin says

    These are delicious and so easy to make! It is just my hubby and myself now so the recipe size was perfect. My husband who is the chef in our home said he preferred these cookies to those made with regular flour! Thanks so much!

  165. Amy says

    Coming from someone who made these cookies, these are yummy! I wouldn’t call them healthy as they still have 8 tbsp of sugar in them (if you don’t use the xylitol, and the amount of sugar is far less than a regular cookie) however they are gluten and butter free, which is amazing! I put mine in the fridge to make them soft cookies and when baked (for 17 minutes – not sure why they took this long) they were slightly crispy in the edges, and totally gooey in the middle! Mine were a little darker than normal cookies, owing to the oat flour but they tasted gorgeous! Try to stop at one! (i had to limit myself as there is still a bit of sugar in them) 🙂

  166. Kayla says

    These cookies are amazing! I’m 5 weeks postpartum and I’ve Been watching what I eat along with my sugar intake but I love my sweets. This was a great substitute and the kids love it!

  167. Jen SZ says

    These were great! I make “traditional choc chip cookies ALL THE TIME, and was happy to find a healthier version. These were awesome! and so freaking easy! i couldn’t believe it. I’m sort of new to vegan baking, but I had no idea you could just dump wet into dry and mush everything into a ball…no creaming butter and sugar together, then adding eggs etc. I’ was skeptical as I began mixing everything together…but I was not dissapointed. I’m so excited that I learned something new today, and found a delicious cookie recipe! woo hoo! go Katie! (PS, I used plan white sugar instead of xylotil and needed exactly 3 TBS milk for everything to come together.)My add ins were 150g of a hacked up dark chocolate bar (no choc chips here in germany) and a handfull of chopped walnuts. so yum!)

  168. Adela says

    I love this! However it’s too much to eat for 2 people and i imagine it won’t keep long, can i actually bake it into cookies?

  169. Sybil G. says

    I made those last week. I reduced the sugar to 4 1/2 tbsp, upped the coconut oil to 1/4 cup and added 1 egg. I skipped the nuts..
    Once cooked, I let them cool, then put them in my dehydrator for 24 hours. One week later, they are still crunchy like store-bought cookies. I started dehydrating cookies a year ago on a hunch and have been using it every since. A great way too keep cookies for long periods of time.
    A delicious and highly nutritious cookie.

  170. Ann says

    These cookies were not just good…they were AMAZING!!! I couldn’t wait for them to cool so I ate them off a plate with a fork. Delicious! And the batter can be eaten because there are no eggs in it! Yumm!!!

  171. Cass says

    Omg this recipe is so good! I made it and just ate it as raw cookie dough and it was delicious! I need to make it again to see what it’s like baked!

    • Kami Bahnmiller says

      Yes, it did! ? I just tried reading all the comments to see if it did. When i googled it, it still came up in the instructions in the short description as the original instructions. So i took a screen shot of it. The first batch i made didn’t turn out either. Do this recipe but change the oat flour from the original recipe and double it. So 2/3 cup+2/3 cup + 1/2 cup + 1/2 cup. Hope that makes sense.

      • Kami Bahnmiller says

        Sorry, that’s not correct. That’s when u want to double it. So use this recipe but just do 2/3 cup + 1/2 cup flour.

        • Jason Sanford says

          Hi, I am so sorry about that! Someone on our team accidentally republished a different draft while trying to change one of the photos (to add a pinnable image). It was actually only incorrect for one day, and I am so sorry it turned out to be the day you made them :(. It is back to the correct recipe now.

          Jason (media relations)

    • Jason Sanford says

      Hi, I am so sorry! Someone on our team accidentally republished a different draft while trying to change one of the photos (to add a pinnable image). It was actually only incorrect for one day, and I am so sorry it turned out to be the day you made them :(. It is back to the correct recipe now.

      Jason (media relations)

  172. Aliza says

    Hi! Just made these are they are delicious!! Just much flatter looking than yours look in the picture. Any ideas on why that happened? I baked one batch for the time you recommended and another for longer hoping to puff them up some but I’m out of ideas. If you have any thoughts I’d love to hear!

    • Jason Sanford says

      So I’ve made these at least twenty times, and I did have that happen to me one of the times. I didn’t do anything differently, but it was a rainy and humid day, and I suspect the climate played a role because that was the only difference! No idea if that might be the case for yours though. What type of sugar did you use, what flour, and do you live in a high elevation? Did you refrigerate the dough balls before baking? Is your oven calibrated? All things that might make a difference!

      • Aliza says

        Interesting it is in fact a rainy day here! I used oat flour brown sugar and regular sugar. My oven is calibrated. Ok i’ll Try on another day then thanks!

  173. Ruth says

    These cookies were so good, but when they came out of the oven they completely flattened. What did I do wrong?

    • Jason Sanford says

      Hmm, what flour, sugar, oil, etc did you use? Did you let the dough chill before baking? Glad they tasted good!

  174. Ashley says

    I did NOT make these three nights in a row and hide them from my kids. I would NEVER do that. lol Seriously, these are epically delicious. And so easy to whip up! They are crunchy and chewy. The perfect cookie. Thank you!!

  175. Lily says

    Wow these cookies were delicious! I doubled the recipe the second time I made them because the first time they only made about 9 cookies, and the next time I also cut the amount of sugar by half and it was definitely sweet enough for me, especially with the chocolate chips!

  176. Tawana says

    Hi Katie, I just baked these for son and he loved them. He’s special needs and gluten free. Thanks for another yummy recipe ?

  177. Nuugz says

    My batter came out runny like cake batter but a ball… I followed the recipe exactly.. Wondering what could be wrong? I blender oats in my vitamix if that matters? I used coconut sugar only so 8 tbsp… And coconut oil… Help!

    • Jason Sanford says

      Hmmm, did you measure the flour with a food scale or cups? Maybe just needed more of a packed cup than loosely packed? I’ve never had the problem but that’s definitely something that might be an issue, as packed-versus-non could be big differences in baking (which is why I always like food scales). Or climate and elevation?


  178. Becky says

    I love these cookies but every time I make them, they come out very flat – the chocolate chips stick up higher than the cookies! I’m using Canola Oil – does the Coconut Oil make the difference, or am I doing something else wrong? They are delicious either way.

    • Jason Sanford says

      Hmm nope, but what other specific ingredients are you using? The more specifics you can give the better, and I will try to help!

  179. Lynn Asher says

    I tried this recipe using date sugar as that is the only whole food plant based healthy sugar. Dr. Micahel Greger talks about that. It was just ok. I also added 1/4 tsp of stevia powder(maybe 1/8 would have been better, and 1/2 tbl of maple syrup.., and only 3 tbl almond milk. You need to use less liquid with date sugar. Can’t much rave about it:(. Would love it Katie if you could come up with some perfect chocolate chip recipe using only date sugar please. Sugar is so so so bad for you! Thanks.

  180. Avneet says

    Hey there! I want to try this recipe but when you say ” 2/3 cup + 1/2 cup oat flour” do I put in 2/3 cup regular all purpose flour and than 1/2 cup oat flour?

  181. Veronica says

    I’ve tried this recipe several times and it continues to get better and better as i try it! Best chocolate chips healthy chewy cookies ever!

  182. Missie says

    I started making these with a few tweaks and I have to say they are absolutely delicious! Even my nieces and nephews tear them up! I use maple syrup instead of regular sugar. Instead of coconut or vegetable oil I use unsweetened applesauce and instead of milk I use a couple dolups of vanilla Greek yogurt. No nuts due to allergies. I make up a couple batches and throw them in the freezer. They’re great to have on hand for a quick snack. I get about 16 cookies out of a batch and with using EnjoyLife chocolate chips they’re about 75 calories per cookie. ♥️

  183. says

    Am I the only one confused by the first ingredient list of 2/3cup plus 1/2 cup oat flour? Are both measurements (2/3cup & 1/cup) calling for oat flour and we are just adding the measurements together? I’d love to try this recipe as this cookie sounds like my perfect cookie and I have not attempted chocolate chip cookies since starting my new diet. I’d love any feedback I can get. Thanks so much!

    • Jason Sanford says

      Hi yes, it’s 2/3 cup oat flour plus another 1/2 cup. Because there’s no standard measurement for the two together, this is the easiest way to say it.

  184. Laura says

    The batter tastes super, just waiting for these little babies to get in the oven… Does your batter ever seem too dry? i added more oat milk to it to wet it a little more, but it was just crumbly and wouldn’t get a “ball form”

    • Laura says

      ok ok!! after i just added a little more oat milk to get it to stick, they turned out SUPER! Kids and Hubby approved! 😀 thanks!!

  185. Ria says

    I’ve made 3 of your cookie recipes today, the peanut & spelt, the choc & nut flour, and the oat flour & choc cookie.
    All delicious and easy to make.

    Thanks for the recipes.

    • Jason Sanford says

      Hi, are you leaving it out because you can’t have dairy? Katie is vegan, so milk of choice includes any nondairy milk too, such as almond milk 🙂

      • Penina says

        I need to make it dairy free but also I don’t have non dairy milk… and want to make it today- so wondering if I can use water instead?

  186. Julia Farrel says

    Just wondering what the exact ingredients we need for the flour portion – You say “2/3 cup plus 1/2 cup oat flour”. What is in the 2/3 cup? Excited to make these!!

    • Kim says

      I was wondering that too. Kind of a funny measurement. This is equivalent to 1 cup + 2 tablespoons + 2 teaspoons. If you add 1 extra teaspoon, it’s 1 cup + 3 tablespoons, hopefully close enough!

  187. Nelleke says

    I just tried them, and they are sooooo good!
    I didn’t chill them, because I like them a little crisp and they are just perfect 🙂

  188. Jenna says

    Delicious! However, keeping with the “healthy” theme I did not add Sugar instead I used a tablespoon on Agave Nectar. They came out perfect to cure any sweet tooth. The chocolate chips, coconut sugar and agave have just the right amount of sweetness!

  189. Peggy says

    Hi! Didn’t read through all the posts but has anyone ever tried making these as bars? Love the flavor but they are too fragile to put in kid lunches etc. Love any suggestions. Thanks!

    • Jason Sanford says

      We haven’t done it yet but have been meaning to try. If you try it before we do, definitely be sure to report back!
      Jason (media relations)

  190. Roshani says

    Tried your chocolate chip cookies with oats flour and this is the second time your recipe is just perfect thank you so much I made it again today and within half an hour my daughters friends were in kitchen and they wanted more and more of it and my daughter was little selfish as she did not wanted to get over so soon.I will have to try some more of healthy cookies recipe of yours.

    • Jason Sanford says

      Hmm sorry for the trouble, that shouldn’t be happening and we mentioned it to the tech team. What browser (or mobile?) are you using?
      Jason (media relations)

  191. Kayla says

    Just made these cookies and they’re so delicious!!! Used almond extract instead of vanilla and added some rolled oats for texture and WOW SO GOOD.

  192. Madi says

    Omg! So good! Left in the oven at 350 for 8 mins and came out perfect. Cool for 5 mins. My cookie dough was coming out dry so I added about one tablespoon of applesauce and it savedthe day ! Love these

  193. Kate P says

    My husband loves these cookies! He has no idea that they’re made with half the sugar and half the oil as the normal recipe I used to use. Another great recipe!

  194. Neha says

    Just made these cookies…came out perfect but there is a strong baking soda taste.I followed your recipe exactly .Can u please tell me where I gone wrong or substitute for next time.Thankyou

    • Jason Sanford says

      Hmm, is it in all of the cookies, or did you possibly just get a clump in a bite that hadn’t been stirred in completely?

  195. Sandra says

    Naaaaaailed it!! These are delicious. So nice to find a delicious recipe without a ton of butter and sugar. Definitely my go-to chocolate chip cookie recipe moving forward, so thank you!

  196. Emma says

    Hey! Just made these with semisweet chocolate chips, white whole wheat flour, and olive oil instead of the coconut. I also used 2% milk (sorry) since I didn’t have any of my usual plant based milks on hand. They smell amazing! My kids are gonna pounce them when they get home from soccer! Xx, Emma

    • Jason Sanford says

      I love that they work with whole wheat flour and olive oil. Thank you so much for mentioning that for the rest of us!

  197. Tammy Porter says

    Hi Katie,
    I have made lots of your recipes and they were all delicious. The chocolate chip cookie recipe did not disappoint. Although they tasted awesome, they came out flat and flimsy, not at all like yours. I did refrigerate before baking. Any ideas what could have happened?

    Thank you!

  198. Danielle says

    These are much better than I thought they would be. The dough is delicious:) It made about 12 cookies for me. 7 mins was not enough time in my oven, I cooked for about 9.5 mins. The biggest negative was that they really stuck to the pan. Next time I’ll use parchment paper. Otherwise, they tasted great! I would never guess they didn’t have butter.

  199. Carolyn Michon says

    When it says “2/3 cup plus 1/2 cup oat flour (140g)” – does this mean 2/3 cup of regular flour, PLUS 1/2 cup oat flour?

    Thank you!

  200. Mary Ann says

    I Katie! I was super excited to try these cookies, and while they tasted delicious, they were super flat and did not rise! I could not find oat flour at my grocery store and Googled that I could make them from just putting old fashioned oats in my food processor. Any ideas on what might have caused them not to rise?!

  201. Cathi Colas says

    I hate to say it but I didn’t like these at all. Maybe I did something wrong in the recipe but after the dry was mixed there was no real direction on how much liquid was needed. 2 tbs of oil and 1 tsp of vanilla with the 3-5 tbsp of milk as needed? You definitely need the milk or it is all just powder. I cooked it for 7 minutes and let it cool for 10 but the cookies were not done. I then put them back in for another 3 minutes. The only reason it tasted decent at all was because of the chocolate chips.

    I live in high altitude so maybe that has something to do with it. I was just kind of disappointed.

    • Jason Sanford says

      Hi, definitely high altitude baking changes recipes! Unfortunately we don’t have experience with it so can’t give specifics for the recipes on Katie’s site for what changes to make so they’ll work at high altitude. Sorry to not be more helpful!

  202. Heather S says

    This is an old post, but do you have ideas/feedback on how to use applesauce or bananas in this recipe to replace some or all of the sugar in these?

  203. Sonya B says

    Well, I am stoked to say that these came out exactly as described even with doubling the recipe! The best soft and chewy chocolate chip cookies! I didn’t have oat flour so I put steel cut oats and large flake oats into my Vitamix to get the oat flour. I followed the amounts exactly (just doubled). The only changes I made to the ingredients were the following:
    – I used avocado oil instead of vegetable oil for half of the oil amount and did melted coconut oil for the other half
    – I cut the salt amount in half and used sea salt instead of regular table salt
    – Instead of nuts (our schools are nut-free zones here) I added half the amount of raw cacao nibs and the other half of hulled hemp hearts
    – For coconut sugar or brown sugar, I used both
    – I used raw unrefined sugar cane sugar and cashew milk
    The baking directions given were perfect! I chilled the cookie dough balls on the baking sheets in the fridge before baking, just as suggested for soft chewy cookies.
    Also, you could freeze teeny tiny cookie dough balls to add into some homemade vegan ice cream… I think I’ll try that.
    Thank you so much for sharing!

    PS: this recipe is also very forgiving. In my first double batch I messed up and used dried out brown sugar that I blended with some water (yeah, bad idea) and the dough was really sticky. So I made another double batch after buying new brown sugar and then mixed the two together. Problem solved!

  204. annie says

    My daughter is the queen of saying she doesn’t like biscuits, I’ve tried so many different recipes and finally I have found this one. I asked her should we make those again and she said YES (normally she says no…) Also a massive bonus that is is quick and easy to make with children.
    Thanks so much, I will be making these again.

  205. Jennifer says

    Just made these cookies and they are delicious! I did swap the oat flour for gluten free baking flour by Bods Mill and I used the brown sugar instead of coconut flour. Lastly, I used 5 tablespoons of goat milk and added 1/2 tablespoon more off the coconut oil. Other then these modifications I followed the recipe and this is a keeper. Even my husband loves them!

  206. Brigette says

    I have saved a handful of great chocolate chip recipes, but this may have beat them all.

    I used 7 of 8 tablespoons of sugar. Next time I think I can get away with 6 of 8. My husband said they didn’t taste healthy, so that’s a win! Thanks for such a great recipe 🙂

    • Jason Sanford says

      You can flatten before or after baking. I usually flatten after because then I have the option of leaving them unflattened if I want to. Up to you!

  207. Roya says

    I followed your recipe exactly minus the nuts, but mine yield exactly 12 small ice cream scoop size cookies. I punched in all the ingredients and measurements into my fitness pal and was surprised to see the nutrition in the 12 cookies. Each cookie contained 12.5 gr of sugar which almost as much as a regular flour cookie. They were quite sweet. Also, they looked nothing like your photos. Mine were flatter and delicate and fell apart if you handled them too roughly. Perhaps I didn’t grind the rolled oats well enough, they definitely had more of an oatmeal chocolate chip texture and flavor.

  208. Amanda says

    Hi Katie,

    My cookies were delicious! The only problem is that they flattened out and were all runny.. we basically ate cookie crumbles. It tasted so ridiculously good so I’ll definitely try this recipe again, but was wondering if next time you make these you could post pictures of the dough? It’s hard to tell what you mean by ‘just enough’ liquid and such as I’m not totally sure what the consistency should be. Thanks!

  209. kewi says

    Making these right now wondering if I made a mistake by using coconut flour.. but it was all I had! I ended up using about 5tbs oat milk to thicken it. I couldn’t get the dough to ball up into one big one, Or very easily but I’m still able to make cookie sized balls okay. Stuck them in the freezer for a few minutes. Fingers crossed!!

    • Jason Sanford says

      Hi yes unfortunately subbing coconut flour in a recipe that doesn’t call for it will not usually yield good results because it’s completely different. It’s always a risk to use a different flour than what a particular recipe lists as options, but sometimes risks work out well, so hopefully yours did in this case!

  210. Caryn Davidson says

    I don’t have oat flour. Can I use all purpose flour (I searched and it looks like it would be a ratio of 1c of all purpose to 1.5c of oat flour. WW actually says all purpose flour is lower points, too, for some reason. Any reason these wouldn’t work with regular flour?

  211. Audrey says

    Awesome! Perfect level of sweetness – although I may have doubled the amount of chocolate chunks (oops!). They are perfectly chewy, too. I will definitely return to this recipe, and maybe next time I will use raisins or nuts. 🙂

  212. Christina Drahos says

    OMG THESE ARE SOOOO GOOD!!! I used slivered almonds instead. So easy and how simple it was to just throw the oats in my bullet blender and make healthy whole grain flour. Now I want to try all your recipes!

  213. Maria says

    Hello! I don’t have any coconut sugar or brown sugar. Is it ok to use something like cane sugar, stevia or splenda??

    • Jason Sanford says

      I would use cane sugar. It will have a different texture but should still be delicious! I would definitely not use stevia.

    • Miss DVo says

      I LOVED that this recipe doesn’t have a ton of sugar (most cookie recipes call for a cup of sugar 😳). Added chopped almonds. Cookies turned out yummy except some of them were super crumbly. Will definitely make again and again.

  214. Belle says

    These are soooooo good! They do not taste like a healthy option at all!
    Mines came out a little hard, and they did not flatten in the oven, next time I’ll try adding more milk. It could have also been the fact that I did not have oat flour so I made my own in the food processor with rolled oats. Therefore the dough was hard, not cookie dough like. I’ll definitely try again!
    Thanks for sharing this recipe Katie!!!

  215. Miki says

    The recipe looks amazing! Can’t wait to try them. Can this cookie be chewy in the inside yet crispy from the outside? How can i achieve that? Thanks.

  216. Ashley says

    These are so good! For some reason mine flattened out in the over but the flavor and texture is still amazing! I made my own oat flour in my blender and sifted it before putting it in so I think that helped since I didn’t use store bought! Love these and can’t believe they’re healthy + gluten free!!

  217. Stef says

    These are incredibly easy and healthier than other recipes I’ve tried, and they taste delicious. I would make them again anytime. Thanks so much!

  218. Melissa Lattmann says

    These cookies are AMAZING!! I just got done making them and my hubby and kids are fighting over them 😂 Just sent the recipe to my mom to make. Sooooo delish!!

  219. Meh says

    I don’t know if it’s because I used coconut flour or what, but these did NOT turn out. At all. It wasn’t even a cookie. It just crumbled apart and were so dry that my boyfriend LITERALLY choked on it. Never trying this again.

    • Jason Sanford says

      I’m confused – this recipe calls for oat flour. Coconut flour is absolutely not the same thing, not even close to working the same in recipes… Unless you meant to leave this comment on a different recipe?

  220. Gaura says

    These were absolutely amazing!! I substituted 2 tbsp of the regular unrefined sugar for 2 tbsp almond flour and roughly halved the salt.

    I used oat milk, vegetable oil, and coconut sugar, opted out of additional nuts, and used a mix of semisweet and milk chocolate chips.

    The dough was quite sticky but they baked BEAUTIFULLY!!! I ended up leaving them in the oven for an extra minute to get them to how I like. This is by far the BEST chocolate chip cookie recipe I’ve found, you can’t even tell the difference!

  221. Shehreen Saleh says

    I can’t believe that these are healthy and low calorie! I find this recipe to be even tastier than regular chocolate chip cookies with all purpose flour! The oatmeal flour gives the cookies a more elevated taste and texture. Hubby and I can finish these in one night! Thank you Katie for this wonderful recipe, this is my go to recipe from now on ❤️

  222. sadie johnson says

    I am about to make the cookies! I’m so excited. I’m not putting nuts in them cause I don’t like them but I think this will be terrific! Can someone else who tried them without nuts tell me what you thought of the cookies? Are they really that good? And do you think they would taste as good if I used dark chocolate so it’s healthier?

    • Sadie Johnson says

      so I never actually made them cause I was too busy but I definitely plan to. I actually forgot about this website but when I looked at it again I remembered how much I want to try it so even if I don’t make them soon I’ll definitely try them at some point. Thank you so much Katie! This is actually perfect for me because I have been trying to eat a lot less sugar and last year I even went a few months without sugar. And I’m sure these cookies aren’t super healthy even though they’re healthier but at least they are better! ❤️❤️❤️ Have an amazing day everybody and stay safe!

  223. Bhavana says

    These are really good!! I pulsed some rolled oats in my food processor to make the oat flour. The cookies are a little grainier because of that, but taste amazing. Followed rest of recipe to a T. Thank you!!

  224. Lizzy says

    These are absolutely delicious! You would never know they’re healthy! I blended up oats in a blender to make the oat flour and it worked great!! I used 1/8 teaspoon of salt, I used brown sugar, I didn’t use any white sugar, I didn’t use any nuts just the chocolate chips, I used olive oil and a 1/4 cup of milk! This is my new favourite cookie recipe! Also, you should think about adding your recipes to Yummly!

  225. Savana says

    Very good recipe and love that it is lower in calories. I could not find oat flour so I made some using rolled oats and my blender. I used vegetable oil instead of coconut oil and coconut sugar instead of brown sugar. I also used dark chocolate chips and almond milk to make this recipe a little more nutritious. After making the batter, it was very runny so I added more of the oat flour. I also refrigerated before baking. With the batter I was able to make 8 large cookies and baked them for about 12 minutes. They came out perfect! I would say they are more of an oatmeal chocolate chip cookie. My only critique is that they are a little dense. Will be making again!

  226. Katie says

    Is there an alternative to using regular sugar? Like maple syrup or can I leave it out the white sugar?

  227. G says

    I don’t know if my oats were ground well enough but my texture was not doughy 🙁 Or it may be because I forgot to mix the dry together 😢

    • Sierra says

      Mine wasn’t very doughy either. I added just a little extra oat flour (A table spoon or two) and refrigerated it. I then spooned the “batter” onto the cookie sheet bc I still couldn’t roll it into a ball w my hands

  228. Sierra says

    THESE ARE SOOOOOOOOOOOO GOOD! they do taste like oatmeal cookies though and have that texture too. But SO worth trying!

  229. Esther Zipper says

    Very delicious and not as sweet – I even used less sugar. But didn’t know if I was supposed to grease the pan first,so I did, just a little, but they still stuck a little but we managed to dig them out and enjoy!

  230. Nuslly says

    Can I freeze the cookie dough for later use if I don’t bake the whole batch. Will it hold its shape if a freeze the cookie though?

  231. Kristin says

    This was a lovely recipe! I used almond milk instead of regular milk. I also used a couple tsp of oats as my batter was a little runny. I recommend cooking for 10 and cooling for 10!

  232. Chelsea says

    They were just ok. Mine were not crispy or chewy. The tasted more like an oat bar and were soft. The flavor was good but not the right texture. They were a little gummy.

  233. Leslie says

    Absolutely heavenly cookies. I used some GF flour to top up the oat flour I had and added a dash of allspice (my new spicy addition habit). Cookies were slightly crumbly and after refrigeration were fab the next morning. Will definitely make these again. The got rave reviews from our guests!

  234. Cynthia says

    I’ve made these 4 times. Only 1x did they actually turn out correct. The rest spread out very thin. I enjoy your recipes and don’t typically have issues but this one I don’t get. I really need this recipe to turn out…Please help!!!

  235. Aisling says

    Why does it have 2 measurements for the flour but in the instructions it just says to add it all in at the same time.

    Instructions very unclear, not even listed out just one big paragraph.

    Needs to be changed or explained better.

    • CCK Media Team says

      It has two measurements for the flour because there’s not really another way to write out that measurement.

  236. Liv12 says

    Hi! These are so so tasty! 10/10!! TYSM KATIE! Also, idk but dose anybody know your last name? Let me guess, Katie Chocolate?

  237. Lilah says

    Very Delicious cookies! I doubled the recipe and used a standard cookie scoop to form the cookies and only got 20 standard size cookies. I may also reduce some of the sugar next time. I used half the chocolate and doubled the walnuts and it was still a tad too sweet for me. But perfect texture and presentation! Thank you!

  238. Nella Pignataro says

    This recipe is excellent!!!! Cookies taste awesome. I used vegetable oil instead of coconut just to have some fat in there. Next time using the coconut oil to see the difference. My husband also loved them. Makes a small batch so next time I may make two batches and freeze some

  239. Teresa Belcastro says

    I want to make the healthy choc chip cookies but the first ingredient isn’t clear. What do you mean when the recipe calls for 2/3 cup plus 1/2 cup oat flour? Pls clarify Regards Teresa B

    • CCK Media Team says

      Hi, it means 2/3 cup and then another 1/2 cup after that. There just doesn’t seem to be a better way to write that out since it’s not a comment measurement if you add them together.

  240. Sara says

    My husband and I are obsessed with these cookies! Out of the dozen times I’ve made them I’ve only really had the consistency that I like of a dense cookie & it was using whole milk. I follow all ingredients exactly using coconut oil and prepare my own Oat flour. Sometimes the batter is so sticky it’s very hard for me to form a shape and get them on the pan. Regardless of my consistencies these cookies have always tasted amazing & are a top favorite of ours.

  241. Krisha says

    I never leave reviews on recipes BUT THIS ONE DESERVED IT!! It was a gorgeous cookie- chewy, crackly and just perfect. No one could believe it’s healthy🤣 this is better than a regular chocolate chip cookie hands down.
    One thing I did- I mixed the sugars and oil+milk, first and then added the dry ingredients. Enjoy!!💕

  242. Talia S says

    Made these with all coconut sugar, and subbed pecan butter for the oil, and added chopped pecans.

    The house smells amazing!!!

  243. Cindy says

    These were delicious, but mine fell apart – had to put in a bowl and eat with a spoon.
    I’m in an RV and cooked them in a microwave convection oven so maybe thats what happened. Do you have any suggestions?

    • CCK Media Team says

      Hi! Unfortunately we have never tried them in a convection oven so are unsure about what modifications would be needed. What specific ingredients did you use?

  244. Elinor says

    These were amazing – my favourite cookie recipe to date. Can’t believe healthy recipes taste so much better than normal recipes. Highly recommend.

  245. Andrea says

    Yay! These are delicious, thank you so much for this recipe! Who doesn’t love chocolate chip cookies, but I don’t love adding two sticks of butter! Thank you, this will be a recipe I use often.

  246. kimberley duncan says

    This recipe is the best!!!! I have made the cookies a hundred times and they always turn out great. I substitute the oil for apple sauce, regular sugar for maple syrup and coconut sugar for cane sugar (I use 3 tablespoons instead of 4). Sometimes I switch out the chocolate chips for raisins and that makes the most delicious oatmeal raisin cookies. I absolutely love this recipe. I am vegan and had been searching for a good cookie recipe and I definately found it here. Thanks so much!!!!

  247. John says

    I don’t understand this recipe… it doesn’t create dough, it makes more of a liquidy sauce. And it kind of makes a soupy not-quite-cured cookie…

    • CCK Media Team says

      What specific ingredients did you use? With 500+ positive reviews, the recipe is definitely correct as written, but we’d love to help troubleshoot yours.

    • Lisa says

      I know what you mean – mine was a little sticky at first but I Just plopped them down on the baking pan and they were great. Maybe try adding a tiny bit more flour to get more of a doughy consistency. LOVED these cookies and so easy to make!

  248. Andrea says

    Hi Katie. Great cookies! In the nutritional facts, it doesn’t say how many grams of sugar per cookie. Do you have that info?

  249. Keeley says

    I love this recipe! I make it all the time with my young boys. I was wondering if it would be possible to replace some of the oat flour with soy protein powder? I just recently started counting macros and was looking for a protein boost. If it is possible, how much would you recommend I replace?

  250. Heather N says

    I want to make these today but I wanted to be sure of something before I do. I saw that eggs were not used in this recipe. Is that how it’s supposed to be or were they left out by mistake? I am always looking for new healthier recipes to try. Thank you for all you post!

  251. Shirley says

    These are so good. My husband is diabetic so The only sugar I used was 2 T Splenda brown sugar and a bit of sweetleaf stevia. They were well received by everyone that ate them.

  252. Beth says

    These are some good cookies for when you want an oatmeal cookie that doesn’t have chunks of oatmeal in it 😂 I will say that the sugar was too much for us; I’ll probably add just the 4 tbsp of brown sugar next time. I found it a little strange that it didn’t call for 1/4 cup of each sugar though. I used homemade oat flour and scooped too big so I only got 8 cookies.

  253. Filippa says

    Made these 2 times and they are awesome! I use applesauce instead of white sugar and mix in 30 g vegan unflavored protein powder. I do recommend them if you like the flavor of oats 😄

  254. Brandon says

    Haha, mine definitely did not come out like yours.

    I also have a diabetic father, so I used 9 Splenda packets, 2 Tbsp of regular sugar and a teaspoon of maple syrup. Plus, I made my own oat flour, but was mostly powdered.

    I only yielded like 9 cookies and they were so crumbly. Yours look great! I was just trying to tweak to be more sugar conscious.

  255. M says

    I made these and they are amazing. I would however say 4tbsp of brown sugar is way too much (yet alone the optional additional 4 would be insane), I would say 2-3 tbsp of brown sugar. Then again I used 5tbsp of chocolate milk so that has sugar in it already so I can see it being too sweet. I’ll try these again with 2tbsp. I still think 4tbsp is much. I used oatmeal (blended it to a flour), and coconut oil, then followed the recipe but using 5tbsp of trader joes chocolate milk. Also added walnuts and brazil nuts.

  256. AK says

    When making the dough it was more liquidy compared to the texture in the video. I followed the recipe exactly and added some cinnamon and maple syrup as well. I got thin crispy cookies rather than soft plump cookies. How should I approach the recipie the next time I make it? Thanks would appreciate some feedback

    • CCK Media Team says

      Hi AK, we are confused. If you added maple syrup, isn’t that changing/adding extra liquid to the recipe?

  257. Vicki Nathan says

    I have been making these for years now, they are quite similar to what you called “no guilt” cookies. Anyway, I started using avocado instead of oil and I love the result. I also don’t add any sugar, but instead add more chocolate chips for sweetness.

  258. Rio says

    Just made these for the first time the other day! And it was delicious!!! 😀 After adding 3tbsp of almond milk, I was so confused why it looked so dry. So I added another 2tbsp and didn’t want to go over the recipe so just started mixing with my hands and VOILA! A big ball to separate into little balls and stick in the fridge. Glad I didn’t question the recipe and why it looked so dry. Also, wondering if there are nutritional facts available?

    • CCK Media Team says

      Hi yes, full nutrition facts for all of Katie’s recipes are always linked under the ingredients/instructions 🙂

  259. Tammy says

    5 stars
    The best healthy recipe I could ask for! Cookies turn out delicious, crunchy but chewy at the same time! Highly recommended!

  260. Emily says

    I’m so excited to have found this recipe. I want to start eating healthier. The problem is, my fiance has a tree nut allergy. It’s been so hard to find anything I can make for both of us.

  261. Katelyn says

    I followed the instructions exactly; made my own oat flour, used 5 tablespoons of 1% milk. The batter looked like primordial soup, so I added extra oats. Still soup. So I added peanut butter. Even then, the batter wasn’t firm enough to roll into balls although I had put the batter in the freezer for 5+ minutes. The cookies came out very flat with the consistency of bread and very little flavor.
    Any advice?

    • CCK Media Team says

      Packaged oat flour is much denser than homemade oat flour (if you buy it and weigh a cup of each, this is the case), so it sounds like that would be the issue with yours. Just be sure to pack the flour!

  262. Carla says

    I’m not an expert or anything…. But I thing the measurements for the wet ingredients are wrong. Is it TBS or tbs as the tbs is a pretty small amount.

    • CCK Media Team says

      Hi Carla, I’m not sure if you’re getting tbsp and tsp mixed up – it is tbsp for the liquid amount. There’s definitely not a typo, as many readers have made them already 🙂

    • Carla go back to school says

      You’re not very bright are you, Carla? “TBS” refers to a tablespoon. “tbs” still refers to a tablespoon. Do you get it now?

  263. Helen says

    4 stars
    The recipe was easy & the results were delicious. I use coconut sugar & brown sugar mix with coconut butter. I will make them again, plus going to make Jaties peanut butter cookies.

  264. Ramya Arun says

    5 stars
    Hi I made this for my kids last week and I have had to bake them again this week!! They are so super delicious!! I reduced the sugar from 4+4 tbsp to 2.5+2.5 tbsp. Threw in some more chocolate chips and chunks. And they are so irresistible! Definitely way healthier than store bought ones. And the dough is so easy to put together and doesn’t need any chilling time! What more can I ask for?

  265. Trish Rosenthal says

    These taste good but it has more calories and carbs then a Tollhouse Chocolate Chip Cookie. Enjoy the real thing.

    • CCK Media Team says

      5 stars
      Hi Trish, not sure what stats you are looking at but these definitely do not have as many calories (or as much sugar) for a same-size Tollhouse cookie 🙂

  266. morgan says

    5 stars
    yummy i had to make these. but i think i missed up are they suppose to be small cookies cuz i made 12 cookies ? and i used coconut sugar plus 4 more coconut sugar

  267. Don says

    These are now my favorite Chocolate Chip cookies. So, thank you for that! Also, I caught a mistake in the total time for this recipe. It says 19 minutes. However, the important 10-minute cool down (so that the cookies can continue cooking) should be added for a total time of 29 minutes from start to enjoyment.

  268. Laura says

    5 stars
    We baked these chocolate chip cookies for a chill NYE night in and added raisins along with the chocolate chips. Great recipe!

  269. A disappointed cookie lover says

    These didn’t turn out for me. Used grapeseed oil and made my own oat flour by blending oats. Please tell me what I’m doing wrong as I want to love this recipe.

    • CCK Media Team says

      Hi, sometimes homemade oat flour needs to be packed more because the blending process will introduce air into the flour so it’s much lighter. What was the issue with the cookies – too much spreading? And what sweetener did you use? Are you at a high elevation?

  270. Gina says

    I haven’t tried these cookies yet but want to. How many grams of sugar is in one cookie? The nutritional information doesn’t say.

  271. Ryley says

    The first ingredient says “2/3 cup plus 1/2 cup oat flour (140g).” What is 2/3 cup? 2/3 of cup of what, white flour, whole wheat flour?

    • CCK Media Team says

      Hi, it’s 2/3 cup oat flour plus another 1/2 cup oat flour. There’s not really one standard measurement to denote that any other way.

  272. Marianna says

    5 stars
    These cookies made this pregnant lady so happy 🙂 I replaced the oat flour with almond flour, and they turned out great. So soft and yummy! I was worried they’d taste healthy but don’t! They taste so good!

  273. Melinda says

    4 stars
    These were pretty good, and I especially enjoyed the cookie dough. 🙂 Anything oat flour is always good! I wouldn’t really call them “healthy,” though, mostly because of all the chocolate chips haha.
    I did not refrigerate the dough, then baked them 8 minutes. Then for 10 minutes, I let half the cookies cool on the tray and half the cookies cook on a wire rack. I was surprised to find (I’ve never experimented with this before) that the wire rack ones hardened up more, while the tray ones still had a soft center. I enjoyed the softer ones best!

  274. Willow says

    5 stars
    These taste amazing oh my god, i didn’t have oat flour so i just blended up 140g oats and it worked just as well

    • A says

      You can blitz oats til you get a flour, but otherwise i think any flour should work. These dont require gluten, which typically is the main problem for non-wheats.

  275. Cindy says

    5 stars
    I used half oat flour and half whole wheat pastry flour, along with melted vegan butter for the oil, and the cookies turned out perfectly! I did let them bake 13 minutes, since I thought the whole wheat flour might make the cookies denser, and so more baking time might be required. Super yummy, chewy/gooey cookies with great flavor!

  276. Ashley Young says

    5 stars
    Can u substitute applesauce for oil?

    Huge fan of your recipes. Chickpea blondies are my favorite.

    • CCK Media Team says

      Thank you for such a kind comment. Honestly we do not recommend removing the oil here because you will get cakey/muffin-like cookies.

  277. Joanna says

    5 stars
    Wow. Pleasantly surprised.

    Used butter instead of oil.

    They were honestly perfect.

    Will sub lilys sugar free choc chips, applesauce for half butter, stevia for half white sugar, and prob reduce oat flour a little accordingly to reduce calories to 70 cals per cookie. Ill lyk how it goes.

    Damn nice work! I will be replacing my 200 cals per cookie insulin spiking recipe w this one. Thx!

    • CCK Media Team says

      Hi! They last pretty much the same as regular chocolate chip cookie recipes – they are best within 3-4 days 🙂

    • CCK Media Team says

      Honestly we never have so don’t know what the flavor would taste like. Be sure to report back if you try!

  278. Sarah Miller says

    5 stars
    Simple, not very many ingredients, plus I had all the ingredients available! Was searching online for a low fat chocolate chip cookie and voila, this recipe came up. Yay! It’s delish! I used monkfruit brown and white sugars (and the coconut sugar). I’ve already sent this to a celiac friend.

  279. Maree English says

    5 stars
    Delicious and guilt free choc chip cookies.
    My go to recipe when I want something decadent but healthy.
    Thanks for sharing the recipe

  280. Lauren E says

    Katie, you might think I’m crazy, but I made a half recipe of the dough because I realized I was short on oat flour. Then, I decided not to bake them, as the dough seemed a little too soft (because I added a little too much milk, my fault). The dough is fantastic on its own! No need to even bake! But, I’ll try the baked version next. 🙂
    Thank you for another great recipe! –Lauren

  281. Tzeitel says

    5 stars
    These cookies are sooo delicious! My family loved them! The best part is that they didn’t know they were eating healthy. It’s a win win in my house! Thank you for sharing.

  282. A says

    5 stars
    Amazing! I used Erythritol instead of sugar, which works great as long as you dont use too much. Start off with 6 or 7 tbsp before rather adding more as you prefer. Another tip: Flaky salt!

  283. cynthia says

    These are so good i modified the receipe so its lower sugar. I doubled the batch with 2 cups flour only used 4tbs of sugar of each fro double batch. added like 1/3 cup about 3 tbs for 2 batches walnuts little almond oil flavoring. and added more milk maybe double what it called for and mixed well with the chocolat chips. so its. diabectic friendly. just love your receipes thank you so much will make this often and not feel guility to a healthy treat some times. i will freeze and pull 1 out when i want a treat thanks again cindy

  284. Debbie says

    5 stars
    I have made these more times than I can count! My Hubs recently underwent bypass surgery and put on a strict low sodium, low cholesterol diet. I used regular sugars and EVOO. Absolutely wonderful!! Fixed our desire for something familiar to our old diet! I’ve made some of your other recipes, just had to tweak a little for us. Thanks for all you creative inspirations.

  285. Jennifer Bene says

    5 stars
    So delicious and very low saturated fat for me! Thank you for this recipe to satisfy my chocolate chip cookie craving without feeling guilty!

  286. Lenore says

    What ingredients would I need to make a big batch of the famous chocolate chip cookies…… vs only 5 big ones or 10 small ones ……? Help please 🤞

  287. Eileen says

    4 stars
    I made these cookies. They taste better after sitting for a day. The only thing I had an issue with is the bake time and temperature. I did set the oven to 380 degrees and baked for 9 minutes as the recipe called for. The cookies were practically still raw. I let it sit on the pan for the additional minutes and no it did not cook anymore. It was still practically raw. I had to place in the oven longer to get them to completely cooked. They were soft because I placed them in the refrigerator before cooking.

    • CCK Media Team says

      Hi! So glad they tasted good 🙂 Oven temperatures can vary greatly, depending on things like humidity, elevation, outside air temperature on a particular day, and whether your oven is calibrated or not (many ovens are not). So what works for one oven may not work for another and it sounds like you fixed it by just baking yours longer.

  288. Analisa says

    5 stars
    Love these cookies! The only thing different I did was use applesauce in place of the oil. I used 8tbs of almond milk. So good! Thanks for the recipe 😊

  289. Mariam says

    5 stars
    THESE! These with almonds are sensational. I cannot believe how good and healthy-ish these are!
    Your recipes never disappoint.
    Sending love from Egypt.

  290. Rema says

    5 stars
    AMAZING!!! I make this recipe regularly for my family. In place of the oil, I use 2 T unsweetened applesauce. In place of the brown and white sugar, I soak nine dates in boiling water for 10 minutes. Then, I drain away the water, add the soaked dates to the blender with the milk, and mix the wet and dry ingredients. Very good!

  291. Lorrie says

    5 stars
    These are the best healthy chocolate chip cookies. I made these with zero calorie sweetner and added chopped pecans. Delicious! These need to be rolled into a ball to bring the dough together like the recipe states. Also, rolling each cookie into a ball.

  292. Debbie says

    5 stars
    Excellent. I will keep it. I cut the sugar in half and came out beautifully.
    Oh , I made them in the food processor where I ground the rolled oats. Then portioned with small scoop. Frig for 10 min to firm. Spread nicely on baking.

  293. andrea stetsko kinsey says

    5 stars
    cannot thank you enough for this recipe! no egg, no butter, and love it uses low glycemic coconut sugar and I make my own gf oat flour so it is perfect but definitely have to at least double as they are just too good! 1st time did not put in fridge before baking but did 2nd time and much better texture for our taste.

  294. Ashley says

    I wanted so badly to love these cookies and I was so excited to make them! I followed the recipe exactly, baked for 9 minutes at 380 degrees, and they burned. I’m not sure what I did wrong. 😭 Any advice?

  295. Rebecca says

    5 stars
    These are absolutely delicious. Very impressed. Simple, real ingredients. First time I tried oat flour. Thank you for sharing. This recipe is a keeper.

  296. redirisheyes says

    5 stars
    I doubled the recipe but I didn’t double the white sugar, I used 5tbsp total and made sure a few extra chocolate chips went in 😉 These were incredible and after a crappy week, I needed to do something and indulge in something without feeling gross afterwards 🙂

  297. ashley says

    after doing research and i tried it with almond flour and both times the cookies spread all the way out making one big cookie and looking similar to cheese cooked in a pan, all bubbly. i’m very confused as to why that happened and if you have any advice.

  298. Maureen says

    5 stars
    These cookies are yummy! Baked 11 minutes @ 350 degrees. They didn’t spread so I had to press a little with back of spoon. Next time I’ll double the recipe. My only complaint is all the pop up ads on this page. They drove me crazy! I had to screenshot the recipe and instructions because the ads are just too much. 😤

  299. Pamela Ciabattoni says

    5 stars
    I was skeptical that these were as delicious as they claimed to be…but they are! So dang good. I doubled the batch (because 10 cookies is just not enough in my book! ) I used half almond flour, half oat flour, cut the sugars in half (used coconut sugar and maple sugar), used melted coconut oil and coconut milk (the canned kind). I also used Enjoy brand mini choc chips and pecans. Seriously yummy.

  300. Gwen says

    Made these healthy chocolate chip cookies with the grandkids and we all loved them. We didn’t get very many cookies because the kids kept eating the dough. Thankfully it has no eggs!

  301. Afnan says

    5 stars
    Honestly was a bit skeptical about how the oat flour would turn out in this recipe, but oh my, these cookies are amazing! They’re super soft and gooey (my fav) and actually sweet enough to be super satisfying. I used coconut sugar and stevia for the sugars, both of which made it more than sweet enough! Highly recommend <3

  302. Hiba says

    5 stars
    This recipe has become a family favourite! Fourth time making it in 1 month and I even double the portions every time. Absolutely delicious.

  303. Kris says

    5 stars
    I honestly have no idea how it supposed to yield 12-14 cookies cause I made it twice and got like 9 small cookies, but the taste is absolutely incredible.

  304. Fran says

    5 stars
    Unbelievably good! Props to CCKatie for such a simple, reliable, and lower-fat recipe—though I confess I’ve switched the oil to butter, it makes a big difference in flavor. Using oat flour, I can share these with gluten-free friends. That decadent Doubletree hotel recipe is disappearing in my rear-view mirror…

  305. Nicole says

    5 stars
    How would these work in an air fryer? 😬 My oven is currently in non-working order, so I’ve been doing all my baking in an air fryer. Has anybody had any luck?

  306. Lianne says

    5 stars
    Yum so good and so easy. Soft and chewy! Did not expect that with oat flour. Only… I wouldn’t call these “healthy” by any m means….

    • CCK Media Team says

      Hi sorry we have not tried so do not know what it would do to the texture or if they would be puddles or gummy. Be sure to report back if you experiment.

  307. A says

    Hi! Excited to try these. I really hate to be “that commenter” but do you imagine that store bought GF flour would work in place of homemade oat flour?

  308. Maya J says

    5 stars
    Fantastic- my favorite “healthy” cookie so far and I tried SO many recipes…

    Can I use olive oil instead?! That would make them perfect for me. Thanks for writing amazing recipes.

  309. Kristin says

    5 stars
    My batter and resulting cookies came out a bit grainy.. perhaps I didn’t get the oat meal fine enough? Tasted great though!

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