A delicious sweet treat that everyone can enjoy! These vegan chocolate chip cookies are not your ordinary cookies. Instead, they’re soft and fluffy in texture, lightly sweetened, but incredibly delicious. As an added bonus, they’re allergen friendly, being gluten free, nut free and oil free, too. But don’t let that fool you into thinking they are anything short of scrumptious!
This recipe was originally published in March 2019. It has been updated for content and photos.
Reader Feedback:
⭐⭐⭐⭐⭐ They were soooooo goooood!!😃 its half passed midnight 4 days later, and I’m making another batch for a road trip tomorrow, gotta have healthy snacks available, thank you so much for this great recipe!!😁😁😁💖 – Autumn
This fun twist on a classic dessert is the perfect treat for all to enjoy. No matter your eating preferences or dietary restrictions, these delicious cookies are for you.
Now these may not look like store bought chocolate chip cookies, but I promise, they are SO SO good!
They’re sort of like little baby chocolate chip pancakes! We can all get on board with that, right?
Plus with the added bonus of being healthy (compared to classic cookies) you can really feel good about eating these!
What makes these healthy?
- For starters, these are WFPB (whole food plant based) cookies, meaning they’re suitable for whole food plant based eaters as they’re made with minimally processed ingredients.
- They’re low in fat, using unsweetened applesauce to replace the oil and butter typically found in cookies.
- These plant based cookies are lightly sweetened, using unrefined sugar from pure maple syrup.
- Rather than using all purpose flour, these wholesome cookies are made from oat flour. So now you can enjoy them for breakfast, too. And as an added bonus, that keeps these cookies gluten free, for those with gluten intolerances.
And just look at those deliciously, melty, chocolate chips! These were a HUGE hit with my kiddos and no one needs to know that they’re the healthiest chocolate chip cookies they’d ever eaten!
How to make them
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Gather all your ingredients, all you need is 8 of them, plus 20 minutes to get these done!
Add the dry ingredients to a small bowl and whisk together. (photos 1-2)
Then add the wet ingredients to another bowl and mix well. (photos 3-4)
Now add the dry ingredients and the chocolate chips (if using) to the bowl of wet ingredients and mix until combined. (photos 5-6)
Use a tablespoon to scoop the mixture onto a prepared baking sheet, leaving space in between each one. You should get 20 cookies. (photo 7)
Bake for 10 minutes, and then remove from the oven, and let them cool for 10 minutes, before touching them. (photo 8)
NOTE: This cool down time will help the cookies firm up and set.
Now transfer your plant based cookies to a cooling rack to continue cooling, or enjoy warm.
Storage
Keep your cookies at room temperature to enjoy within 1-2 days for the best texture.
You may store them in a sealed container and refrigerate to keep up to 1 week. Or freeze them air tight in a freezer safe container for up to 3 months.
Common Questions
Not always. Milk chocolate chips are definitely not vegan. Some semi-sweet and most dark chocolate chips are vegan. Make sure to read the ingredients, and choose accordingly. For less sugar, use dark chocolate chips or chunks.
If you prefer, you may omit the chocolate chips. Or you may sub for raisins, dried cranberries, chopped nuts like pecans or walnuts, unsweetened coconut or chopped dates.
You bet. I always make my own by blending oats in my Vitamix. So if you don’t have any oat flour on hand, no need to rush out to the store.
Expert Tips
- If possible, weigh your flour for the most accurate results. If you do not have a kitchen scale, spoon and level your flour into your measuring cups, but do not scoop.
- For soy free, use another plant milk of choice. Almond or cashew work well here, too, if you’re not avoiding nuts.
- Your batter will look similar to pancake batter, and that’s completely normal and expected here. Remember, these are low fat plant based cookies and not your ordinary butter filled variety.
- Let your cookies cool for 10 minutes once removed from the oven, before handling. This cool down period will help them firm up and set.
If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest and Twitter to see more delicious food and get all the latest updates.
Buon appetito
Rosa
Ingredients
Dry Ingredients
- 180 grams oat flour, gluten free if preferred approx. 1.5 cups
- 1.5 teaspoon baking powder
- ¼ teaspoon sea salt
Wet Ingredients
- ⅓ cup soy milk
- ⅓ cup maple syrup
- ¼ cup unsweetened applesauce
- 1 teaspoon pure vanilla extract
Optional Fill In (But Recommended)
- ⅓ cup dark chocolate chips
Instructions
- Preheat the oven to 350 degrees F and line a large baking tray with parchment paper.
- Whisk together the 3 dry ingredients in a small bowl and set aside. In a separate, medium bowl, combine all the wet ingredients and mix well. Add the dry ingredients and chocolate chips, if using, to the wet ingredients and mix until combined.
- Use a tablespoon to scoop the mixture onto your prepared baking tray to make approx. 20 cookies, leaving space in between each one.
- Bake for 10 minutes, then remove from the oven and let cool for 10 minutes before transferring them to a cooling rack. Enjoy warm, or continue cooling to room temperature and enjoy.
Nancy
How much would I sub for all purpose flour?
Rosa
I think an equal swap should work but I haven’t tested these with all purpose flour, so I can’t say for sure. Let me know if you try it.
Teresa
Just made the chocolate chips cookie 🍪 they are so delicious me, and my family love it so much. Thank you for your wonderful recipes ❤️
Rosa
Aww my pleasure Teresa. Thanks so much for the review. 🙂
Marion
These were delicious!!! Made them for my kids to have a healthier treat and we all loved them. I love that these are low fat and sugar but still so yummy! Thank you!
Rosa
Oh yay, great news! Happy everyone enjoyed. 🙂
Bri M
While it is nice to have a simple recipe that is quick to make when needed, these really should not be called cookies. They are more like an oven baked pancakes. I am disappointed in the texture but satisfied with the ease to round up the ingredients.
Rosa
Hi Bri, sorry you were disappointed. If you read the post, you’ll see that I do comment on their fluffy, pancake-like texture. These are not ordinary chocolate chip cookies, as I’ve indicated at the very top of the post. Glad you found them easy to make!
Natalie
Would these work with raisins instead of chocolate chips?
Rosa
Yes, absolutely. Enjoy Natalie. 🙂
Kristin Curtis
Mine look nothing like the picture. Mine were way darker (probably because of the whole wheat flour I used) and the dough was super sticky so they’re not as smooth and nice looking. Felt like more of a dense biscuit than a fluffy cookie others describe. Maybe user error. It was easy and tastes pretty good for a healthy cookie. Definitely breakfast haha
Rosa
Hi Kristin, yes unfortunately this does sound like user error. These cookies call for oat flour, not whole wheat flour, so that’s likely why yours didn’t turn out as shown in the images. Hope that helps! 🙂
Nancy Vogt
These cookies are fantastic- they are really cake-like, which I love, and can’t believe they have almost no fat in them and so little sugar. I’m always looking for these types of recipes that are low-fat vegan with little sugar, so thanks for providing this one!!
Rosa
Thanks so much for sharing Nancy. Thrilled you enjoyed them! 🙂
Azita
Holy YUM!! My Omni husband, sister, and brother in law raves about these!! Made them slightly bigger so I only got 12 cookies. I was on my last bit of maple syrup so the last 1/8 of a cup or so I added molasses and wow! A nice cakey flavorful chocolate chip cookie you don’t have to feel guilty about. Making more this weekend and probably a every week cuz it’s just that good! WFPB game changer right here!
Rosa
Aww thanks so much Azita. I’m so flattered you and your family loved these! Thanks for sharing. 🙂
Vickie Lopez
These cookies were delicious! They were a real treat and I didn’t feel bad about eating them! 🙂
My batch turned out to be around 14 cookies instead of 20. I ate 4 out of the whole batch and my husband ate the rest. I was surprised because he always wants the full fat, chocolate chip packed cookies! Thanks for a healthy recipe! Making them again soon 🙂
Rosa
Thrilled you both enjoyed Vickie. Thanks so much for taking the time to leave a review. 🙂
Tierney
Glad everyone else is getting a fluffy texture because I thought I was going insane. I have made chocolate bread now 3 times but still loving the flavour
Rosa
Thanks for sharing Tierney! Thrilled you’re enjoying. 🙂
Leila
Unbelievably good cookies. Great to have a snack with all healthy ingredients and easy to make.
Can’t wait to try more of your recipes!
Rosa
Thanks so much for sharing Leila. So glad you enjoyed!
candace
These are my families new favorite! Absolutely delicious and so easy to make.
Rosa
Thanks for sharing Candace!
Katrine
The cookies are yummy but am I the only one who has a pancakey /doughy texture. Like even in batter form they aren’t the same texture as classic cookies… did I mess something up?
Rosa
Hi Katrine, you didn’t mess anything up. 🙂 These are meant to be fluffier then classic cookies. Glad you enjoyed.
Katie C
So easy to make and simply delicious! I don’t feel guilty eating these! 🙂
Rosa
Thanks so much for the review Katie. Thrilled you enjoyed. 🙂
Terri Clinton
Yummy cookies! Like that they weren’t too sweet. I did add slightly less maple syrup than what was called for and used unsweetened Silk cashew milk. Easy and delicious!
Rosa
Thanks for the review Terri. Glad you enjoyed the cookies. 🙂
Delisayed
These were delicious and easy to make! The only thing I noticed was that the cookies had more of a pancake-like/fluffy texture than that of a cookie. Is that to be expected or did I potentially do something wrong? Either way, they are great. Thanks for sharing this recipe!
Rosa
I’m so glad you enjoyed the cookies! Yes, these cookies do have a fluffy texture to them. 🙂 Thanks for taking the time to leave a review.
Autumn
They were soooooo goooood!!😃 its half passed midnight 4 days later, and I’m making another batch for a road trip tomorrow, gotta have healthy snacks available, thank you so much for this great recipe!!😁😁😁💖
rosa
Thanks for the follow up and the lovely review Autumn! I’m thrilled you love the cookies so much!
Autumn
My cookies are in the oven as I type. I’m so excited for them! Even the batter was delicious!😃
rosa
Yay! I love the excitement. Enjoy the cookies. 🙂
Karly
will simply using coconut flower or all purpose baking flour work the same as oat?
rosa
I haven’t tested this recipe with coconut flour but I don’t think it would work. All purpose flour should work. Enjoy!
Rachna
Which brand chocolate chips do you use?
rosa
Hi Rachna, I used these Everland dark chocolate chips for this recipe. I added a clickable link to the recipe card. I’ve also made these cookies with dairy free semi-sweet chocolate chips if you prefer over dark chocolate. Either way, hope you enjoy these cookies!