When I say "Soft & Chewy" cookies, just like I did for my pumpkin spice cookies, I really mean it! However, I didn't nail this recipe on the first try. A few weeks ago I made them and they were so rubbery you could bounce them off the hard wood floor (haha!). The second time I made them, I mastered just the right amount of fat to oat flour ratio and I think you'll agree, they have just right amount of softness and chewiness!!
My goal was to create an egg and dairy-free, soft and chewy cookie which is no easy feat if you really want that perfect chocolate chip cookie texture.
The reason I wanted to create an egg-free recipe is because the number of people who write to me or comment on social media asking me for recipes without eggs. Since we are a family who eats eggs many of my recipes include eggs, especially baked goods. However, if you ever want to sub out the eggs for an egg-free alternative, my Egg-Free Substitution Chart would be super helpful for you!
Now this recipe isn't earth shattering or rocket science, aside from the fact that there are NO EGGS and NO DAIRY which can come as a challenge when it comes to making cookies. But in fact, you probably have all the ingredients for these cookies in your kitchen right now!
I think you'll appreciate how easy this recipe is; so easy, a toddler can help you make them! Vienna's happy place is definitely helping me in the kitchen. I took the photo below on my phone of her making the oat flour.
Plus, you've got the added benefit of these cookies being a wonderful source of fiber from the oats and good fat from the coconut oil.
Desserts
Soft and Chewy Chocolate Chip Cookies
Print
Ingredients
- 3 cups rolled oats or "oat flakes" (choose gluten-free if you want them GF)*
- 1 tsp baking powder
- 1 tsp baking soda
- 2 large ripe bananas
- 1/4 cup melted coconut oil
- 2-3 tbsp maple syrup
- 1/4 cup mini chocolate chips
Instructions
- Preheat oven to 350F (180C).
- In a food processor blitz oats until ground up. They don't have to be finely ground. It's okay if you see some bits, but the more ground the better.
- In a large bowl, combine oat flour, baking powder and baking soda.
- In a small bowl, mash bananas with a fork. Add melted coconut oil and maple syrup. Mix together.
- Add the banana mixture to the dry mixture and mix until combined. Fold in chocolate chips.
- Give the batter a taste test and add more maple syrup if needed, but it probably will be sweet enough :)
- Grease a baking sheet or cover with parchment paper. Bake for 8 minutes. Remove from baking sheet and let cool on a cooling rack for 5-10 minutes.
- Keep in fridge for up to one week or freeze for up to 3 months.
Notes
Makes more than 2 dozen cookies 2.5 inch cookies or 14 large cookies.
*You can use 1 cup of shredded coconut and 2 cups oats instead.
If you are using really ripe bananas, you may not need to add the maple syrup. However, if you omit it, you'll need to add some moisture to the batter, so add either rice milk or nut milk in place of the maple syrup.
If the batter seems dry, add another half a banana or add a touch more maple syrup.
You'll see that this recipes requires making oat flour from oats, but you can most certainly buy oat flour already ground. The only caution is that I don't grind the flour to a fine texture like how you'd find the packaged stuff so that consistency of the cookies may change.
So if you're using store-bought oat flour, you may need to adjust the ratio of liquid (coconut oil + maple syrup) and flour. If you are an experienced baker, I have no doubt you'll be able to figure it out, but just wanted to mention that in case you don't make your own and they aren't as chewy as mine.
They also freeze well and you can refrigerate them for up to 10 days. But if your home is like mine, they won't last that long!
I have also made these into bars which I shared on my instagram. Basically you just flatten them out on to a cookie sheet. The batter doesn't fill up the entire cookie sheet, but that's okay! I added 1/4 cup chopped walnuts too.
Any questions? Please post below!
Joy
ps. I haven't tried them with oat bran , but they would probably work just fine.
Did you bake these in the oven? At what degree and for how long? I don’t eat eggs so I really appreciate your recipe!
ReplyYes! I've added the information about baking them. Sorry for the confusion!
Do you bake these at all?
ReplyYes you do, sorry for the confusion. I've added the information!
Excited to try these! This may seem like a silly question, but how much oat flour is created from 3 cups of oats? I have some oat flour already made that I’d like to use up!
ReplyIt's not a silly question at all. It's pretty close to 3 cups so if you use 3 cups of oat flour, it should be fine. See my note about that though, in case the cookies are too dry.
So you don’t need to bake these? There’s no step for baking. Just want to check! Thanks!
ReplyYes, bake them. So sorry for the confusion. The correct information is in there. You guys are so fast! :)
How long should they bake for and at what temperature?
ReplyI updated the info, sorry for the confusion!
Hi Joy! At what temp do you cook these? Making them as we speak! 😍
ReplyOmg, so sorry!! Hope you can see I've corrected it now. The baking information is in there :)
I’m assuming we bake them at 350F for 8-10 or are these no bake?
ReplySo sorry for the confusion, I've added this information! I was a little tired today writing up the recipe forgot that MAJOR detail LOL!
Baking instructions?
ReplyI updated the info, sorry for the confusion!
Do you know if cacao nibs are safe for toddlers?
ReplyThey are safe, but in moderate amounts. The stimulating properties of chocolate will be more powerful in raw nibs as opposed to chocolate chips. In this recipe, I used the Enjoy Life brand of mini chocolate chips.
How are these stored best? :) Just made them - DELICIOUS!
ReplyI refrigerate them, they will keep for over a week or in the freezer for any amount of time really if you can avoid freezer burn. Enjoy!
Do you think I could add protein powder and still have them turn out?
ReplyYes definitely :) They may be a slightly less chewy consistency but will still be delish I'm sure!
Would the probotic benefits be destroyed by the heat of cooking?
ReplyNo, you won't destroy the probiotic benefits. Hope that helps!
I don’t like bananas and i am wondering what kind of substitute can I use in baked goods
ReplyApplesauce is the next best thing :)
Hi Joy - Thanks for sharing an egg and dairy free recipe! Would almond flour work in place of the oats?
ReplyHi Alex! Tough to say. The texture is quite different. If you can eat eggs, I would suggest using 1 egg when you swap it to almond flour. Hope that helps!
Hi Joy Can i take the Gut Superfoods in my cookies or heck in anything if i am already taking a pill probiotic?
ReplyYes definitely. Gut Superfoods is different than probiotics. Gut superfoods is a prebiotic that helps to FEED the good bacteria. Hope that helps!
In these cookies, do you use flavoured or unflavoured gut superfood?
ReplyYes, great question. Unflavoured and unsweetened. I will add that to the recipe! However, you could use flavoured too.
How would these turn out without baking soda or baking powder?
ReplyProbably just a little more dense but they will still work!
We made these today after seeing your live feed when you were baking with your daughter. My little guy was quite thrilled watching her and was even more eager this morning when we were baking. "Like Enna, mama!" So cute! You're right, this is a great recipe to make with the little ones.
ReplyOMG that is SO CUTE!! "like enna, mama". Sweetness x infinity. Thanks for letting me know, that made me smile! Glad you found a recipe you could make together.
Hi there! This looks great! But are the superiors still active/effective after being exposed to heat (to bake)? Thanks!
ReplyI assume you mean Genuine Health Superfoods product? Yes, there is no live bacteria in the product so it's safe for heating.
I made these last night! So delicious. :) How do you store yours? I found that last time I made cookies like this they are so moist that they grew mold when I left the container on the counter. Maybe I just need to eat them faster!
ReplyGlad you love them Jennifer! I put them in the fridge right away because I like the texture when they are cold. Enjoy!
I don't have much a sweet tooth but I really enjoy these cookies and so does my family!! Made a batch last night.
ReplyGlad to hear it Keeley!
These are such a great pre and post-workout snack! I baked this recipe in a square pan about 1-2 inches thick and cut them into bars!
ReplyAwesome idea! Thanks for sharing. I'm gonna try the same thing :)
Any maple syrup brand sugestion? thant i can find in california.
ReplyGood question, I would suggest going to your local Whole Foods or health food store to find a great brand. Just make sure it's 100% pure maple syrup with no other sugars added to it. Enjoy!
Just made these and they are delicious! I was shocked at how perfectly sweet they were. This will definitely be a repeat!
ReplyI know, so yummy! Glad you love them Corie!
Do you think I could sub pumpkin purée for banana-allergic to applesauce too
ReplyI think that would work but I don't know that it's quite as sticky as bananas. If you're not allergic to eggs, I would put in 1-2 eggs with the pumpkin puree and they will definitely stay together. Good luck!
Just made these and LOVE them!! Thanks for sharing this delicious recipe 😀
ReplyYou're welcome Michelle, glad you love them!
I made these this morning and they were great! So easy and tasty! It’s not too sweet so it doesn’t feel like a bad treat but still sweet enough to satisfy your craving!
ReplyGlad you loved it Rukshana!
Should I use the flavored or unflavored Superfoods?
ReplyEither one will work! Depends what flavour you want :)
Hi is the gut superfood safe got kids it says adults on the back I have a 9 and 12 yrs old
ReplyYes just use a smaller amount for kids. Like half a scoop. Enjoy!
Just made these today with my kids-delicious!
Replyglad you enjoyed them!
Could I sub in butter for coconut oil? I have a bake sale coming up and know there are allergies to coconut. Also, is it 1/4 C measured then melted or melted to get 1/4 C? (Always confused, not your fault!) Thanks so much!!!
ReplyMeasure melted and yes you could definitely make these with butter, that would be delicious!