These are the most delicious “healthy” cookies that I’ve ever tasted.
Not that I tend to talk in superlatives or anything. Hah! It drives Adam crazy but I don’t care.
Seriously though….my friend and yoga teacher, Anna, made these cookies for us during a yoga team meeting the other week and I couldn’t wait to go home and remake them myself! They are vegan, gluten-free and could even be eaten for breakfast in a pinch {let’s be honest, you can totally eat these for breakfast. Even when you are not technically “in a pinch”}.
These cookies are full of good-for-you things, like almond butter, ground flax, hearty oats and dark chocolate! I don’t know about you, but in my world dark chocolate counts as as a healthy snack. And there’s no flour, either—making them perfect for our gluten-free friends!
I took a bag of these on my recent trip last week to Oregon to share with my blogging buddies. Not to toot my own horn or anything, but I think they were a hit. Cause, you know, you can never have too many snacks. Especially when you are eating your way through Southern Oregon. I’m telling you—you can never go wrong when traveling with cookies in your purse. Rachel was actually texting me last night for the recipe because she wanted to make them for her kids today!
They’d be perfect for school snacks, especially since they are peanut-free. Peanut-free and gluten-free!
The best part though? The CHEW.
These guys are insanely chewy.
And they keep so well, too! I like them cold, straight out of the fridge, but I think they also would make great ice cream sandwiches.
For breakfast. Duh.
Almond Butter Chocolate Chip Cookies {Gluten-Free}
makes about 2 dozen cookies
Ingredients:
1/4 cup coconut oil, room temperature
3/4 cup granulated sugar
3/4 cup brown sugar
1 1/4 tsp baking soda
1/2 tsp cinnamon
3/4 tsp salt
3 cups gluten-free oats (or old fashioned)
1 10-oz bag dark chocolate chips
1 cup almond butter
2 tbsp ground flax mixed with 6 tbsp warm water
2 tsp vanilla extract
Directions:
Preheat oven to 350 degrees.
Cream together the coconut oil, almond butter, granulated sugar and brown sugar until well blended. Add vanilla extract and ground flax + water water mixture. Keep beating until everything is combined.
In another bowl, mix together the oats, baking soda, salt and cinnamon. Add to wet ingredients along with chocolate chips. Mix until just combined—be careful not to overmix!
Roll small balls of dough and place three inches apart on a silpat or parchment paper-lined sheet tray. Do not flatten dough balls. Bake for 10-12 minutes until puffy. Let cool for 5 minutes on sheet tray before transferring to cooling rack to cool completely.
Time:
30 minutes
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{ 87 comments… read them below or add one }
Sometimes a good superlative is in order! These look fantastic, Jenna!
Haha – of course they’re good – they’re full of sugar!
I thought the same thing. I imagine these are totally delicious and yummy and I kinda want to eat a whole bunch of ‘em. But I wouldn’t consider them “healthy” with that much refined sugar. Great in moderation, though! And I guess it’s up to everyone to determine their own definition of “healthy”. I’m personally on a charge to kick added sugar out of my life (because I’m way addicted to the sweet stuff), so that’s coming from my skewed standpoint, obviously.
General rule of thumb (which you may already know) for sugar in recipes: 9 times out of 10 you can eliminate or replace up to a third or half of the sugar called for in a recipe.
I’m with you on eliminating sugar but it’s seriously in just about everything! :/
Of course they’re full of sugar. They’re cookies. And “healthy” is in parentheses for a reason. If you’re avoiding sugar, that’s cool, but I wouldn’t expect this blog to ever have any low-sugar recipes, and that’s why we love it!
Oh. My. Gosh. Oatmeal/Chocolate Chip cookies are probable my favorite things on earth, I cannot wait to throw some rasins or chopped figs in and make these!!!
Frozen oat cookies are always better than room temperature ones
Looks delicious! I love a good cookie and this recipe looks fantastic. Would love to try one.
as soon as I saw delicious, healthy and cookie, I was sold! and I just made a batch of almond butter yesterday. perfect!
They look great! I can see why they were a hit with your friends.
Wow, these look and sound amazing! I agree, a cookie MUST have a good chew factor. Might have to bake up a batch today… you know, in case I’m “in a pinch” later this week.
Thanks for the gluten free recipe! I’ll have to try it. They look delicious!
Yesssss, cookies for breakfast are a must.
yum! i love anything almond butter! looks soo good for breakfast
I love this idea… healthy cookies with “normal” ingredients. I don’t even have to have any extra flours on hand!!
Happy Monday to me!
I wish I had a cookie for breakfast now. Such torture!
If there’s oats in a cookie, it’s definitely a breakfast food.
Well, those just look delicious (and something I’d eat for breakfast, snacks, and dessert even when not in a pinch!).
Any ideas on companies who sell fair trade chocolate chips? You seem like a person who would know…but if not, I think a broken up chocolate bar (or two!) would work well:-).
These look wonderful. Can’t wait to make them!!
This recipe looks fantastic! Dark chocolate is most DEFINITELY a “health food” in my world. Glad you agree ; )
I’ll take 5 trillion.
I am SO glad I got to taste these cookies….SO good! I want one now!! Miss you girl! xo
Soft and chewy chocolate chip cookies are the best!! That’s quite a bit of almond butter……they must be delicious!
Oh so good! I’m making these asap!
I think I love you. I have one kid with celiac disease and one kid who is vegan. Do you know how rare it is to find a recipe that suits BOTH of them? Thank you, thank you, thank you!
You’re welcome!!! I am so happy this works for you guys…that was my intent!
Jenna – these are genius! I love that you made them vegan and GF. I have been wanting to play around with using coconut oil, creamed with sugar, instead of butter, but need to wait until the weather cools off and my coconut oil solidifies at room temp.
And the chocolate is just oozing off the screen and the chewy factor…mmm, Sold!!!
Really great cookie recipe. I like the coconut oil and flax that you used. Hope to make theses ASAP! Thanks Jenna.
Looks great! Love chocolate chip cookies – pinned this & can’t wait to try them!
I think I’ll try to make them tonight with sunflower seed butter, since sweet husband is allergic to all nuts.
i love chewy cookies – this looks like a great recipe! may have to try a version with peanut butter as well…
Is there any other oil I could use? I have all the other ingredients in my pantry. Thanks!
you could use butter! I haven’t tested with canola oil so I’m not sure how a liquid oil like that would work.
Nothing better than something that is both delicious and healthy! These look unbelievable!
Ah man. Those look good. Maybe throw in some dried cherries? (I’ve been on a major dried cherry kick…) Although I am sure they are perfect just the way they are.
Hey Jenna
Do they taste coconut-y at all because of the oil? I’m not a big coconut person.
They don’t taste coconut-y at all!
My kids are SO excited about these that they’re willing to clean their rooms and fold laundry in order to get to make these!
hee hee
These are soo yummy! Can’t wait! I’ll be texting you pics when we make them
MWAH! Miss ya already!
I would be all over these for a dessert….or snack…or breakfast. Pretty much all the time.
Could I use 2 eggs instead of the flax and water?
Yes!
These look sooooo good! I’m really into almonds lately. I should start toting around cookies in my purse, too. Good idea.
These look great, Jenna!
Are we going to get a recap of your bloggie weekend away?
Always love your weekend trip recaps!
tomorrow! I am working on that right now!
These look awesome Jenna. I’m pretty sure I need them in my life.
Hope you are well!
Oh my deliciousness! I need these for breakfast!
These were so good! I couldn’t get mine to form perfect balls like yours–they didn’t stick together so well. Did you grind your oats at all? But after baking they were delicious! They did spread a lot but I probably made mine bigger than yours
I did not grind my oats! Just used gluten-free rolled oats. They DO spread a little, which is why it’s important not to overmix them. I hope they are tasty!
I am going completely on the saying that they are healthy. Anything with 3 cups of oats and flax seed is healthy. Perfect for breakfast!
These look great! My mom just found out a couple weeks ago that she has to follow a strict gluten free diet…these would be a perfect recipe to make for her…thanks!
These sound positively fabulous!
Hi Jenna! Do you think something could be substituted for the coconut oil? Thanks!
Hey Jenna,
Need to bring an item to a vegan bake sale next weekend.. these look perfect! May I use Chia seeds instead of flax? If so, same quantity??
Gratefully,
Julia
As soon as my shopping order arrives with a new jar of almond butter I am making these… they look incredible!
Oooomg, these look incredible. Must try!!!
I saw Jessica linked up to this recipe today so I took that as a sign that I should comment.
I made these this AM and they are beyond delicious!
Like another commenter, mine spread out quite a bit compared to your photo and my yield came out quite a bit more than the 2 dozen listed…I got 44 good sized cookies.
Next time I may try and chill the dough and see if that causes the cookie to come out a bit thicker. Even if it doesn’t I still would make them again and again. They are that good.
Oh, and love the idea of replacing the chocolate chips with some dried cherries or cranberries.
I am pretty sure the answer to this is probably no but they look so good I have to ask …is there anything at all you can substitute for almond butter that is not a nut product ? My better half is seriously allergic to all nuts…. As a former nut butter lover I am constantly serching for the same consistency somewhere else….
I’m sure you’ve thought of this, but since peanuts are technically a legume, can you sub peanut butter?
Perhaps sunflower seed butter?
Also, I didn’t have enough nut butter, so I subbed in some coconut butter, which worked wonderfully. That might be an option too.
These cookies are AMAZING! I made a batch last night, then put the rest of the dough balls in the freezer for later. Thank you for this wonderful recipe!
Oh, PS, I used 2 eggs instead of the flax-water mixture! Thought I should let everyone know!
When I saw this recipe I HAD to make them (because what good is my fresh jar of almond butter if it’s not in delicious cookies). These turned out SO freakin’ good!! The dough is so rich and yummy but not that stuck-in-your-gut feeling, just that happily full feeling. And the cookies are amazingly chewy and sweet and hearty and chocolaty and just yum yum yum. Thanks for sharing!
Glad you liked ‘em!
these cookies look so so so good. Can’t wait to try – lovin’ your blog!
So chilling the dough for about 45 minutes was the key for me. They turned out perfect!
Yes, this is my second batch in two days. No, I didn’t eat them all myself…but I wanted to.
I’m making these right now….
Jenna- Thank you so much for this recipe! I made the cookies today and my family loves them.
Those look incredible!
They remind me of my favorite almond butter cookie recipe…
http://luvwhatyoudo.wordpress.com/2011/03/09/clean-monday-continued-clean-cookies/
I will have to add this to my list of cookies TO MAKE!
I just made these this afternoon and they are all kinds of delicious.
I just made these….the dough was AMAZING, but super dry…..I’m wondering if I need to use a more oily almond butter? They stayed in balls…..still tasty, but I really want them to be puffy!
I used MaraNatha almond butter which is super oily, and my dough was very moist. You could use also use more coconut oil I guess.
I had the same problem – they stayed in balls
But still really yummy!
I starred this post in my reader because I knew I had to try these! Chewy cookies? I’m there!!
I finally bought a bag of chocolate chips this week, so I had all the ingredients in hands to make these beauties.
MAKE THEM TODAY. Like everyone and their mothers rave about those cookies. Being gluten-free is the icing on the… cookie!
This recipe goes straight to my favorite recipes folder. Thank you!!!
Oh my goodness, Jenna! You’ve hit the nail on the head with these ones! I don’t have any dietary restrictions but I have SOOOO many friends that do! These are just AMAZING! I substituted the 2 eggs for the flax since I didn’t have any (as suggested by a reader) and they were AMAZING. SOOOOOOOOOOO chewy and delicious! Thank you!
Oh my sweet tooth. These look amazing. I plan to link on my blog as a recipes I’m dying to try type of thing. Thank you for these amazing recipes! I love your blog!
Those sound AMAZING!
I (sadly) didn’t have any almond butter at home, so I used peanut butter… and I also didn’t have quite enough of that so I added some coconut butter. Magically they turned BEAUTIFULLY – they didn’t stay in balls or get overly flat, and everyone at church raved about them. Yay!
i made these cookies this weekend and they were *delicious*! the only problem is that by the next day, they had turned green–eew. the only thing i can think of is that i had subbed sunbutter for the almond butter and that typically needs to be refrigerated. i thought since they were cooked it wouldn’t matter. anybody else have this problem? i will now definitely put them in the fridge right away.
That is so very odd…I have never used sunbutter so I’m not sure about it…but regardless, I don’t think that is normal! I didn’t keep mine in the fridge and they were fine the next day. That’s very odd–I’m sorry!
Often times things baked with sunflower seed butter WILL turn green, either immediately or over time. I had this happen to me about 5 year, freaked, googled and took some informal polls, and it’s totally normal. Chemical reaction between the seeds and baking soda/powder.
You ought to be a part of a contest for one of the finest websites online. I am going to recommend this website!
Jenna! Made these and they were so fantastic that Im making them again! However, I’m out of oats so can I use oat flour instead? And if so how much? Thanks!
Not sure– haven’t tried that variation. I’m sorry!
After mixing wet and dry ingredients all I got was a crumbly mess. I had to work really hard to mush bits of the crumbles in my hand to form balls. What was I doing wrong? I think I’ll add more almond butter next time.
I made these yesterday and they are fantastic! Just the right amount of chewy, crunch and pure yummy! I changed the sugar content by only putting in 1 cup of coconut sugar and it was just the right amount of sweetness without the blood sugar crash from traditional sugars. It also imparts that brown sugar flavor we enjoy! This will be my go to cookie, as we are getting away from the gluten and refined sugars. Thank you for sharing!
Hi! I made these! They were really good. I substituted the sugars with coconut sugar, and I only added 3/4c total, and these were very good, and still sweet. I also only added about 2oz of mini dark chocolate chips, and 2oz of sweetened cacao nibs, and I feel that was enough. I am totally addicted to sugar, by the way, and trying to cut waaaaaaay back, and I was satisfied by these.
Yum!
Gluten-Free AND Vegan!!! Thank you for this awesome recipe. I’ve made them twice and they are so good! Also yummy with steel cut oats!
I also added 1/2 cup of toasted unsweetened coconut!
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