Chocolate Chip Cookies. My. Favourite.

I have been trying to come up with a healthier version of a crispy chocolate chip cookie for quite a long time. With many many fails… all got eaten, and still tasty, but mostly crumbly messes.  When baking vegan and gluten free, there are bound to be fails, there is nothing to stick the ingredients together without adding unhealthy ingredients or bananas or ground flax seeds or apple sauce, which all yield a cake like cookie, and I have plenty of those.  But I wanted that nice crisp crunchy bite, to the cookie.

Its funny how sometimes great things come about by accident.  Think Velcro, Post-It Notes, Super Glue, and this Cookie haha. I was trying yet another attempt at this cookie and placed two spoonfuls of dough ready for baking on the sheet, when I realized I forgot an ingredient.  So I left those two cookies and added the ingredient to the remaining cookie dough, (just to see) then added those to the pan. Well low and behold would you believe that those two cookies without that last ingredient were the ones to be the crispy deliciousness I was after, while their friends turned to crumbly messes yet again!  I was thrilled as could be… for realz, I was so happy, I quickly made another batch, without that last ingredient and boom!  This beauty was born.

Let me tell you, that when you use healthy ingredients, its ok to eat 6 of these gigantic cookies, (like I did… in one sitting) They are made with oatmeal, which is very high in protein and filling, yet low in calories.

Did you know that 1/2 Cup of Dry Oatmeal is approximately 148 Calories, 5.5 Grams of protein and 3.8 Grams of Fiber? Which is 3 cookies (if you make them large like me and two pans of 6 for each pan) You. Are. Welcome.

Now we are keeping them healthy, as that is the ONLY flour I used in them. Which I use a lot in my baking, we need energy to get through our long days. So lets make them taste delicious and be sneakily nutritious.

So here you are, my delicious Crispy Chocolate Chip Cookie. 

2 Cups Oat Flour (ground oats)

1 Tsp Baking Soda

1/2 Tsp Pink Himalayan Sea Salt

1/2 Cup Pure Maple Syrup

1 Tsp Pure Vanilla Extract

4 Tbsp Coconut Oil (melted)

1/2 Cup Vegan Chocolate Chips


– In a medium bowl, mix the Oat Flour, Baking Soda, Salt.

– In a small bowl, mix the melted Coconut Oil, Vanilla Extract and Maple Syrup.

– Add the mixed maple syrup to the flour mixture, stir to combine well.

– Fold in the Chocolate Chips.

– Drop by the spoonful 6 cookies to a sheet pan, on two sheet pans, press down slightly and spread them flatter with the back of the spoon   (make sure they are spaced apart from each other as they will flatten and spread while baking)

– Bake at 310F for 12-15 minutes until the edges are just golden brown.

– Let cool for 5 minutes on the pan before cooling on a wire rack.


And have 6 cookies if you want, eat them for breakfast, lunch or a quick snack. You can also substitute the chocolate chips for blueberries if you want to skip the chocolate, although Im not sure why you would wanna crispy blueberry cookie LOL Eat the Chocolate Chips!

You’re Worth It.