Healthy Oatmeal Chocolate Chip Miracle Cookies

These are without a doubt the healthiest cookies I’ve ever made. And some of the fastest and easiest.

And they’re the most miraculous.

Healthy Oatmeal Chocolate Chip Miracle Cookies (vegan, GF) - NO Butter, Oil, Eggs, Flour or Sugar!  What a miracle! (finally a healthy cookie that tastes great!)

Why are they miraculous? Allow me to rattle off the selling points:

Vegan – No Eggs and No Butter

No Oil

No Flour

No White or Brown Sugar Added

No Added Salt

Gluten-Free and Soy-Free

No Mixer Required – Stir Together in One Bowl in 5 Minutes

Soft, Chewy, Not Cakey, Loaded with Texture

High Fiber

Dense, Rich, and Satisfying

Modest Batch Size – about 15 small cookies

They taste good - I don’t care how healthy something is, if it doesn’t taste good, why bother.

Pretty close to a miracle if you ask me.

Healthy Oatmeal Chocolate Chip Miracle Cookies (vegan, GF) - NO Butter, Oil, Eggs, Flour or Sugar!  What a miracle! (finally a healthy cookie that tastes great!)

I’d been wanting to make a healthier cookie for ages, but the last time I tried by baking bananas into cookies rather than using butter, oil, or eggs, they were cakey, baked flat and thin, and the taste of bananas over-powered everything.

So I put that idea on the shelf for years, literally. Finally, I decided to try again, and this time with success.

Healthy Oatmeal Chocolate Chip Miracle Cookies (vegan, GF) - NO Butter, Oil, Eggs, Flour or Sugar!  What a miracle! (finally a healthy cookie that tastes great!)

They’re such easy, stir-together cookies. Mash a banana, add liquid sweetener and peanut butter, stir in the dry ingredients, and add-ins. In case you’re not a huge fan of bananas, there’s just a very subtle banana taste.

I recommend using conventional peanut butter like Jif or Skippy because they’re thick. I don’t recommend natural or homemade peanut butter, nor almond or sunflower seed butter, because they’re much thinner and likely too runny to sufficiently bind this egg-less, flour-less, gluten-less dough.

Healthy Oatmeal Chocolate Chip Miracle Cookies (vegan, GF) - NO Butter, Oil, Eggs, Flour or Sugar!  What a miracle! (finally a healthy cookie that tastes great!)

The dry ingredients consist of quick-cooking oats and crispy rice cereal. You must use quick cook oats, not whole-rolled, because quick oats are smaller and behave more like flour. Since no actual flour is used, finer ground oats are necessary. Turn your old-fashioned whole-rolled oats into quick oats in 10 seconds in a food processor or Vita-Mix.

I add crispy rice cereal to no-bake bars like Peanut Butter Chocolate Chip Granola Bars (no-bake, vegan, GF) and Snickerdoodle Cookie Granola Bars (no-bake, vegan, GF) because it adds texture and it soaks up moisture in the batter. You can’t really taste it and it’s more of a stealth operator.

Healthy Oatmeal Chocolate Chip Miracle Cookies (vegan, GF) - NO Butter, Oil, Eggs, Flour or Sugar!  What a miracle! (finally a healthy cookie that tastes great!)

For the add-ins, I used chocolate chips and a raisin medley, but feel free to use craisins, dried cranberries, apricots, another dried fruit, sliced nuts, white chocolate, butterscotch, or peanut butter chips.

Make sure to chill the dough so the cookies bake up nice and thick. There are no eggs or gluten to give the cookies structure, and therefore, chilling the dough is essential. That said, after being properly chilled, the cookies spread very little while baking so flatten the dough mounds so the cookies cook through evenly.

Healthy Oatmeal Chocolate Chip Miracle Cookies (vegan, GF) - NO Butter, Oil, Eggs, Flour or Sugar!  What a miracle! (finally a healthy cookie that tastes great!)

They’re dense, hearty, thick, exceedingly chewy, and loaded with texture. Between the oats, crispy rice cereal, chocolate chips, and raisins, here’s a real texture party going on.

They’re also soft and moist, and not at all cakey, dry, or crumbly. They remind me a bit of a granola bar, in cookie form, but softer and not as hearty.

The peanut butter adds richness and nuttiness and the combo of peanut butter, bananas, and chocolate is always a win for me.

They aren’t too sweet since just a banana and a bit of liquid sweetener is used, but the raisins and chocolate chips help boost the sweetness level. Before people write saying the suggested liquid sweetener options are a form of sugar; yes, they are. But I’d think brown rice syrup, agave, or honey are healthier alternatives than white or brown sugar. Whenever I post any ‘claims’ related to sugar, I get oodles of passionate comments and to each her own.

Healthy Oatmeal Chocolate Chip Miracle Cookies (vegan, GF) - NO Butter, Oil, Eggs, Flour or Sugar!  What a miracle! (finally a healthy cookie that tastes great!)

It’s hard to believe that something without eggs, butter, oil, flour, or added sugar can still taste like a cookie. But I assure you, they do. I’m just doing my part to try to help you get ready for swimsuit season.

Considering they’re so healthy and miraculous, it’s okay to have seconds. Or thirds.

Healthy Oatmeal Chocolate Chip Miracle Cookies (vegan, GF) - NO Butter, Oil, Eggs, Flour or Sugar!  What a miracle! (finally a healthy cookie that tastes great!)

Healthy Oatmeal Chocolate Chip Miracle Cookies (vegan, GF) - NO Butter, Oil, Eggs, Flour or Sugar!  What a miracle! (finally a healthy cookie that tastes great!)

Print Print Recipe

Healthy Oatmeal Chocolate Chip Miracle Cookies (vegan, gluten-free)

These cookies are the healthiest, easiest, and fastest cookies I've ever made. They're Vegan (No Eggs and No Butter); there's No Oil/Flour/White or Brown Sugar/No Added Salt. They're Gluten-Free/Soy-Free and No Mixer Required. They turn out soft, extra chewy, and are loaded with texture. If you're looking for a healthier cookie recipe that still tastes like a cookie, this is the one to try.

Yield: about 15 small cookies

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Ingredients:

about 1/2 cup ripe mashed banana (1 medium/large)

1/3 cup creamy peanut butter (like Jif or Skippy; don' use natural or homemade PB. I suspect almond or sunflower seed butter are too thin and runny)

1/3 cup liquid sweetener (agave, light-colored corn syrup, brown rice syrup, honey; I suspect maple syrup is not quite sticky enough)

2 teaspoons vanilla extract

1 1/2 cups quick cook oats (not old-fashioned whole rolled; must use quick cook. Use certified gluten-free if desired)

1 cup crispy rice cereal (use certified gluten-free/vegan if desired)

2 teaspoons cinnamon

1/2 teaspoon baking soda

1/2 cup semi-sweet chocolate chips (or another favorite baking chip, or omit)

1/2 cup raisins (or another favorite dried fruit, or omit)

Directions:

  1. In a large mixing bowl, add the banana and mash with a fork.
  2. Add the peanut butter, sweetener, vanilla, and stir to combine.
  3. Add the oats, crispy rice cereal, cinnamon, baking soda, and stir to incorporate. The dough should be similar in consistency to regular cookie dough; sticky but not sloppy, nor should it be crumbly or dry. If it's too wet, add more oats. If it's too dry, add a small squirt more sweetener or more peanut butter.
  4. Fold in the chocolate chips (or try cinnamon/white chocolate/peanut butter chips) and the raisins (or try craisins/dried apricots/cranberries/blueberries) and stir to incorporate.
  5. Using a medium 2-inch cookie scoop, form heaping 2-tablespoon mounds (I made 15). Place mounds on a large plate, flatten mounds halfway, cover with plasticwrap, and refrigerate for at least 2 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter.
  6. Preheat oven to 350F, line a baking sheet with a Silpat Non-Stick Baking Mat, 11 5/8 x 16 1/2-inches, Half Sheet Size">Silpat, parchment, or spray with cooking spray. Place flattened mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet). Bake for about 15 minutes, or until edges have set and tops are just beginning to show signs of very pale golden color. Cookies will firm up as they cool. It's a bit tricky to tell when they're done because they don't spread or flatten much while baking, and because of their tan color. I'd rather underbake and have soft cookies than overbake and have rocks, and since they're vegan, there's no harm. You can always bake for an additional few minutes if you pull them too early. Rotate trays midway though baking. Allow cookies to cool on the baking sheet for 5 minutes before removing and transferring to a rack to finish cooling.
  7. Store cookies airtight at room temperature for up to 1 week, or in the freezer for up to 3 months. Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Recipe from Averie Cooks. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.

Related Recipes

Chocolate Chip Peanut Butter Oatmeal Cookies

Chocolate Banana and Biscoff Graham Bars

Peanut Butter Chocolate Chip Granola Bars (no-bake, vegan, GF)

Chocolate Peanut Butter Oat Squares (No-Bake, Vegan, GF)

Microwave Blueberry Banana Oat Cakes – Ready in 5  minutes

Soft and Chewy Snickers Chocolate Chip Cookies – My current favorite chocolate chip cookie recipe

Snickerdoodle Cookie Granola Bars (no-bake, vegan, GF)

Raw Vegan Chocolate Chip Cookie Dough Balls (vegan, GF)

Microwave Chocolate Peanut Butter and Oat Snack Bars (no-bake, vegan, GF) – Batch size of 3 bars, ready in 5 minutes

Cinnamon Oatmeal Date Bars with Chocolate Chunks (no-bake, vegan, gluten-free)

   

194 Responses to “Healthy Oatmeal Chocolate Chip Miracle Cookies”

  1. #
    51
    Michele Sparrow — May 13, 2013 at 8:02 pm

    I love everything you have going on in these cookies! So much texture and ever so simple. I bet the rice cereal just brings these to another level! And I agree with you…honey or brown rice syrup are much healthier alternatives. My hubby likes the look of these (without the raisins) so I think I’ll make a batch just for him. They look so delicious! Like you could crumble them up in a bowl and pour milk over them and have thick chocolate cookie cereal! :-)

    Reply

    • Averie Sunshine replied: — May 13th, 2013 at 10:06 pm

      You could totally have thick chocolate cookie cereal with milk. I actually nuked them for 10 sec with a bit of maple syrup squirted over for like a pancake/cookie on the 2nd/3rd day when they werent quite as fresh and soft and it worked like a champ!

      Reply

  2. #
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    Jess — May 13, 2013 at 8:17 pm

    these ARE miracle cookies – and they look like a darn tasty breakfast to me! so glad you re-visited this idea, Averie!

    Reply

    • Averie Sunshine replied: — May 13th, 2013 at 10:05 pm

      They’ve been a great breakfast for us, actually!

      Reply

  3. #
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    Monique @ Ambitious Kitchen — May 13, 2013 at 8:41 pm

    First of all — Yes, yes, yes! These cookies look fantastic and I love that they are actually healthy — bravo!
    Secondly, I’m loving the new design. :)
    And FINALLY… what are you using for your recipe plug-in? I’m in the process of a very long redesign and am looking into others. Let me know! xo

    Reply

    • Averie Sunshine replied: — May 13th, 2013 at 10:05 pm

      Thanks on 1, and 2.
      3. – Custom template with a Ziplist interface that Lindsay made for me!

      Reply

  4. #
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    Miss @ Miss in the Kitchen — May 13, 2013 at 8:53 pm

    My kids would go crazy for these!

    Reply

  5. #
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    Kiran @ KiranTarun.com — May 13, 2013 at 9:12 pm

    These are definitely miracle cookies. Oh my gosh!

    Reply

  6. #
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    Jen @ Savory Simple — May 14, 2013 at 5:49 am

    My kind of miracle :)

    Reply

  7. #
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    Danielle — May 14, 2013 at 7:17 am

    Hi! These cookies look really good and I’m always looking for new delicious healthy tteats. Can’t wait to try baking them. But I think I am going to try using a natural PB because we avoid trans-fats. I’ll let you know how they turn out!

    Reply

    • Averie Sunshine replied: — May 14th, 2013 at 11:50 am

      Ok please do LMK because I am curious to know if they will hold/stay/stick together properly!

      Reply

  8. #
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    Kayle (The Cooking Actress) — May 14, 2013 at 7:23 am

    These truly do look miraculous!! Mmm so chewy!

    Reply

  9. #
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    Cate @ Chez CateyLou — May 14, 2013 at 7:29 am

    Thank you for doing your part to get me ready for swimsuit season – I need it!! The selling point list for your cookies is so long – how could I not try this recipe?! And I’m glad to hear the banana flavor is subtle – I’m not a big banana fan!

    Reply

    • Averie Sunshine replied: — May 14th, 2013 at 11:49 am

      Very subtle! Hubs/kiddo didn’t even detect it at all!

      Reply

  10. #
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    Kristi @ lifesprinkles — May 14, 2013 at 8:26 am

    These look incredible! And I love that they are so healthy. Going on my pinterest board stat! :)

    Reply

  11. #
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    Rachel — May 14, 2013 at 12:15 pm

    I made these last night and I LOVE them! I’m so surprised how subtle the banana flavor is and so guilt free! Thanks!

    Reply

    • Averie Sunshine replied: — May 14th, 2013 at 6:17 pm

      Thanks for LMK you tried them Rachel, and yes, very subtle – so subtle my hubs/kiddo didn’t even detect it. Glad you liked them!

      Reply

  12. #
    62
    Kiersten @ Oh My Veggies — May 14, 2013 at 3:41 pm

    These look incredible! We’re going on a long road trip this weekend and these would be the perfect snack for the car ride.

    Reply

    • Averie Sunshine replied: — May 14th, 2013 at 6:16 pm

      They are super chewy too, which prevents inhaling 5 in 5 minutes, which I am prone to on car trips :)

      Reply

  13. #
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    Nancy @ gottagetbaked — May 14, 2013 at 3:50 pm

    DAMN, Averie – you work magic with your cookies. I can’t believe how healthy yet indulgent these are! They look absolutely wonderful – so thick, chewy and absolutely crammed with yummy goodness. Thank goodness you didn’t give up on trying to make a healthy cookie. My tastebuds and waistline thank you!

    Reply

    • Averie Sunshine replied: — May 14th, 2013 at 3:51 pm

      They are definitely packed to the max with texture and goodies!

      Reply

  14. #
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    Megan @ For the Love of Cookies — May 14, 2013 at 5:18 pm

    I love cookies that I can feel good about! These sound amazing – anything with peanut butter is a win in my book!

    Reply

  15. #
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    Heather @ French Press — May 14, 2013 at 5:28 pm

    funny, I experimented with {healthy} cookies today. not quite as healthy as yours, and not nearly as gorgeous either:)

    Reply

  16. #
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    Katy @ Katy's Kitchen — May 15, 2013 at 9:48 am

    Just baked these up today after chilling the dough for 2 days. They taste FANTASTIC with just the perfect amount of sweetness. I know my dad is going to love them for his bday!

    Reply

    • Averie Sunshine replied: — May 15th, 2013 at 1:24 pm

      So glad you baked them up and they’re fantastic! Glad your dad will love them, too. And happy bday to him!

      Reply

  17. #
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    jackie — May 15, 2013 at 1:04 pm

    do I have to include crispy rice cereal? can I include a different cereal like cheerios? will that work the same way? :) x

    Reply

    • Averie Sunshine replied: — May 15th, 2013 at 1:15 pm

      The crispy rice cereal does ‘absorb’ some of the moisture really well, but you could use Cheerios, just crush them up a little bit. LMK how they turn out!

      Reply

  18. #
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    Brandon @ Kitchen Konfidence — May 15, 2013 at 2:20 pm

    Healthy never looked so good :)

    Reply

    • Averie Sunshine replied: — May 15th, 2013 at 3:55 pm

      They probably even qualify as acceptable on your new regime, too! Still marveling at how good you are doing with that!

      Reply

  19. #
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    Seth — May 16, 2013 at 2:37 am

    Hello there I am so thrilled I found your web
    site, I really found you by accident, while I was browsing on Yahoo for something else, Regardless
    I am here now and would just like to say kudos for a remarkable post and a
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    Reply

  20. #
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    Nutmeg Nanny — May 16, 2013 at 11:53 am

    Oh wow! These look awesome :) I love healthy cookies!

    Reply

  21. #
    71
    Lauren — May 16, 2013 at 1:23 pm

    These look absolutely delicious! I love that they’re just made from oats. I tried another recipe recently from a well-known site that was made from oats, but they were really crumbly. :-( I can’t wait to give yours a shot! I bet my daughters will love them too. :-D

    Reply

    • Averie Sunshine replied: — May 16th, 2013 at 4:45 pm

      Very interesting and I have a feeling I know the recipe you’re talking about. Ahem.

      These are not crumbly and stick together, soft, moist, super chewy – you’d never know they were healthy and don’t call for any weird ingredients, either. LMK if you try them!

      Reply

  22. #
    72

    I’m totally intrigued! I was reading all the “no this, no that” part of the post and I was starting to wonder what WAS in this recipe. SO glad the banana flavor doesn’t overwhelm the whole thing, and I love that you added peanut butter. With the chocolate chips, it sounds like a totally winning combo!

    Reply

    • Averie Sunshine replied: — May 16th, 2013 at 6:15 pm

      I know…I was beginning to wonder the same thing when I was typing it and I was the one that made them…LOL :)

      Reply

  23. #
    73
    Patricia — May 16, 2013 at 8:01 pm

    I made these tonight. I didn’t want to wait to chill the dough but I didn’t want to risk them spreading too much. So I used a large ice-cream scoop to divide the dough and dropped them into muffin cups. They came out perfect. Soft, chewy, not too sweet. I used a combo of dark chocolate chips and cranberries. They are delicious!! Thank you!! :)

    Reply

    • Averie Sunshine replied: — May 16th, 2013 at 10:16 pm

      Oh I am so glad they worked for you and good call on the muffin cup baking! That’s always a foolproof way to prevent spreading :) And Dark Choc Chips + Cran sounds wonderful!

      Reply

  24. #
    74
    Lena — May 18, 2013 at 8:47 pm

    I am so jealous of this recipe! Unfortunately, I am deathly allergic to bananas which is the base of these delicious looking cookies! Do you have any suggestions on substitutions for the bananas to still make these? I want to try these healthy little bites so bad while avoiding that pesky allergy.

    Reply

    • Averie Sunshine replied: — May 18th, 2013 at 8:56 pm

      Can you eat dates? You need something sticky and glue-like. I would soak 3 or 4 medium/large dates in water for an hour or so. Then blend them in a blender or something to create a paste/glue-like substance. You could also use raisins with the same principle but dates would be much better. You could even try omitting the banana all-together and not even replacing it with anything other than increased liquid sweetener but I fear they may be a little crumbly.

      Take a look at these, too – similar idea, no bananas http://www.averiecooks.com/2012/10/peanut-butter-chocolate-chip-granola-bars.html

      Reply

      • Lena replied: — May 20th, 2013 at 10:26 pm

        Thanks so much! I will have to give dates a try! I’ve left out bananas before and you’re definitely right on the crumbliness without the sticky help of bananas.

  25. #
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    Kate — May 22, 2013 at 2:45 pm

    I made a modified version of these based on what I had in the house — natural peanut butter, maple syrup and no rice cereal (I substituted with more of the oats) and used only raw almond pieces and raisins instead of chocolate as add-ins. They turned out wonderfully! Thanks for this recipe! Not crumbly at all and very moist.

    Also, for anyone wondering I worked out the calories per cookie and they are roughly 140-150 each, depending on the specific ingredients you use.

    Reply

    • Averie Sunshine replied: — May 22nd, 2013 at 4:13 pm

      Thanks for the detailed field report, Kate! Love comments like this as they also help others make educated guesses on substitutions, what will work, etc. so thank you! And glad to know that natural PB worked as well as maple and extra oats. So glad they turned out so well for you! Thanks for LMK!

      Reply

  26. #
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    Colette @ JFF! — May 29, 2013 at 10:41 pm

    So many good ideas, I’m sitting here drooling & confused!

    Reply

  27. #
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    Olivia — June 2, 2013 at 7:32 am

    Amazing recipe! I live in Europe and I can’t find rice crispy cereal anywhere! Can I substitute 1 cup whole wheat flour instead?

    Reply

    • Averie Sunshine replied: — June 2nd, 2013 at 1:20 pm

      Yes you can sub wheat flour, but I wouldn’t just dump in 1 cup all at once. I would add it very slowly until you get dough that’s the right consistency. I think 1 c may be a bit too much and that around 3/4 c may be better but that’s just a guess b/c I haven’t tried it. LMK how it goes!

      Reply

  28. #
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    FWN — June 3, 2013 at 4:03 pm

    Just made these & ate half already! Used Skippy natural creamy and Lyles golden syrup, added milk chocolate chips and raisins (so not vegan but it’s what I had); used big ole ice cream scoop and baked ‘em up — YUM! My husband said they were a little “earthy” but it didn’t stop him from eating it. Next time will try with different nut butters/sweeteners/nuts& dried fruits. Thanks for a great recipe!

    Reply

    • Averie Sunshine replied: — June 3rd, 2013 at 5:05 pm

      So happy to hear they were a success! Funny, my hubs said the same thing, “a little earthy” but then proceeded to scarf a half dozen in short order :) If you try other variations, LMK what you use and what you love the most! Thanks for trying these!

      Reply

  29. #
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    Courtney — June 20, 2013 at 10:27 am

    Is there anything I can use to substitute for the banana?

    Reply

    • Averie Sunshine replied: — June 20th, 2013 at 5:14 pm

      Unless you have an allergy, I would say to just use it. The flavor is hardly, hardly noticeable – so if it’s just b/c you “don’t like them”, I would honestly still use it anyway. It’s a key binder in these cookies. You could probably use an egg, but then they wouldn’t be vegan.

      Reply

  30. #
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    Joanne — June 25, 2013 at 8:32 pm

    I make a similar version of these that my kids call “loaded oatmeal cookies”. I use a dark chocolate almond butter instead of peanut butter, oats, vanilla, agave nectar, banana, and as a binder I use a small amount of oat flour. I learned how to make this from toasted oats. As add-ins I use golden raisins, caramel bits, mini dark chocolate bits, and finely diced green apple. I have to make about 5 dozen of these (half dollar size) for my husband’s work during the holidays and I make them a lot during the summer for my daughter’s travel ball team.

    I think I’d like to try using dates instead of the bananas as they never last long around our house.

    Reply

    • Averie Sunshine replied: — June 25th, 2013 at 9:23 pm

      Your idea sounds wonderful! Dark choc AB sounds heavenly and good to know it works and isn’t too runny and that the cookies hold together b/c as you know, AB is much thinner than PB. I love using oat flour in things like this, i.e. buzz oats in my Vita for about 10 seconds, instant oat flour!

      golden raisins, caramel bits, mini dark chocolate bits, and finely diced green apple = that sounds so good!

      5 dozen half-dollar size cookies that you GIVE AWAY .. all that work! You are a Saint, woman! :)

      I love dates in cookies/bars. Check these out – so many ways to go with the basic base ‘dough’ after that with the toppings, add-ins, etc.
      http://www.averiecooks.com/2012/09/cinnamon-oatmeal-date-bars-with-chocolate-chunks.html

      Reply

      • Joanne replied: — June 25th, 2013 at 9:51 pm

        the particular brand of AB we use is from Maranatha and while it is thinner than your average store bought PB, the oat flour helps set it up. I’ve started making/using oat flour much more since I found out I have a mild wheat allergy.

        As far as the 5 doz give away, it’s for Christmas, and I do get compensation for it…….like when I got a half dozen each of 1.25″ filet mignon & lobster tails for my birthday one year!! I love to cook/bake, especially for those who love to eat, so I don’t mind the work.

        Thanks for the oatmeal-date bar recipe!! They sound delicious! And I love that they don’t need baking. This sounds like a great treat to make for our summer softball travels!

        • Averie Sunshine replied: — June 26th, 2013 at 5:36 am

          If you try any of my recipes or adapt any, LMK what you do. Sounds like you’re very creative and know your way around the kitchen. Would love to hear what you come up with! And good to know Maranatha choc AB is a winner. I’ve never bought it b/c it’s pricey and b/c I am not a huge AB lover – but now I kinda want to just try it once (rather than making my own homemade)

          I make choc PB – which is heavenly!
          http://www.averiecooks.com/2013/03/homemade-chocolate-peanut-butter.html

  31. #
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    Hanna — July 7, 2013 at 1:13 pm

    These look so delicious – I can’t wait to make them. Do you happen to have the nutritional information on them? I can’t seem to find it; maybe I’m missing it.

    Thanks!

    Reply

    • Averie Sunshine replied: — July 7th, 2013 at 1:25 pm

      Feel free to plug in the data into an online site that does that and get the stats.

      If you take the time to do so, feel free to come back here and post it in the comments!

      Reply

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    Mandy — July 17, 2013 at 7:30 am

    For the crispy rice cereal, can you use rice Krispy cereal?

    Reply

    • Averie Sunshine replied: — July 17th, 2013 at 7:59 am

      Yes any sort of Rice Krispies, brown rice krispy cereal, anything that’s in the general shape of a Rice Krispy will work, brown, white, vegan or otherwise.

      Reply

  33. #
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    Shannon — July 21, 2013 at 6:33 am

    I just made these today. I’m on a baking kick this weekend. I did not put in the the Crispy cereal b/c I am making them Gluten Free. I added a couple of T of coconut flour as well as 2 T brown sugar. The dough is fabulous. I used mini M&M’s to appeal to the kiddos. I’ll bake this afternoon. I’m positive these are going to be fab! Love healthier options!

    Reply

    • Averie Sunshine replied: — July 21st, 2013 at 7:25 am

      Love your variations and tweaks. A few M&Ms to catch the attn of kiddos can’t hurt.

      And just as an fyi for the future, crispy cereal (i.e. rice krispies) is generally GF, even if you don’t buy certified GF because rice is inherently a GF grain. Now if you’re making these for someone who’s super sensitive to gluten, yes, smart to keep the rice cereal out unless you bought certified GF.

      I can’t wait to hear how you like the cookies and the kids, too! Please LMK!

      Reply

      • Shannon replied: — July 21st, 2013 at 10:09 am

        They are wonderful!!!!! Super rich and filling.

        • Averie Sunshine replied: — July 21st, 2013 at 1:20 pm

          Yay! Thanks for LMK they’re wonderful for you!

      • margot j replied: — May 15th, 2014 at 12:57 pm

        Except regular rice Krispy cereal isn’t gluten free. It contains malt syrup which contains gluten (malt being one of the grains you must avoid.) You’d have to buy the gf brown rice Krispy cereal. :)

        • Averie Sunshine replied: — May 15th, 2014 at 1:33 pm

          Right – always read labels and select the exact brand of ingredients that work for your needs. I can’t link to or write in every possible type of ingredient brand or option, but in a broad sense, rice- based cereal is easily kept GF by selecting brands that are inherently GF or are certified GF. Enjoy the cookies!

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    Sarah — August 4, 2013 at 2:03 pm

    What a tidy little recipe to use up those bananas. I always laugh at myself when I use $10 in ingredients to use up my 60-cents worth of bananas, but these are really worth it!! :) The best part about healthier cookies like these is that I can usually stop after 1 or 2. And I agree with you, Averie, honey is “healthier” than white sugar, or at least more natural. It’s bee puke!

    Thanks again, Averie.

    Reply

    • Averie Sunshine replied: — August 4th, 2013 at 2:57 pm

      I always laugh at myself when I use $10 in ingredients to use up my 60-cents worth of bananas <— ME TOO! :)

      Or I use a stick of butter, sugar, flour, etc. to use up 1/4 cup chocolate chips or something like that. I do it all the time.

      Glad you like these!

      Reply

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    Emily — August 6, 2013 at 11:21 am

    Thank you for sharing this recipe! I’ll have to try it out (: I was wondering if Total cereal or Special K cereal (original) would work for this recipe? Or would something like Rice Krispies be more ideal?

    Reply

    • Averie Sunshine replied: — August 6th, 2013 at 2:35 pm

      Something light and crisp like Special K would be fine. Total — probably ‘ok’ but I’d go with Spec K or Rice Krispies if you have those.

      Reply

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    Doris Flecher — August 22, 2013 at 6:28 pm

    any suggestions for a substitute for the banana as I’m allergic to them — otherwise the cookies sound very yummy

    Reply

    • Averie Sunshine replied: — August 22nd, 2013 at 6:31 pm

      About 20 comments above you, I addressed this to ‘Lena’. Please read what I wrote there :)

      Reply

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    Tatiana — September 2, 2013 at 6:58 am

    I was all excited to make these but then I saw the recipe called for peanut butter like Jiff, not the natural ones. Those “peanut butters” are far from healthy. They contain hydrogenated oils and GMO’s. just an FYI since the title of this recipe has “healthy” in it.

    Reply

    • Averie Sunshine replied: — September 2nd, 2013 at 12:09 pm

      If you want to make it with natural PB, go ahead and try. Your cookies may spread. They may not, I don’t know.

      I don’t consider eating 1/3 cup of Jif peanut butter over an entire batch of cookies to be the end of the world from a health perspective. Life is about moderation and perspective to me. I probably ingest more bad things sitting behind a city bus at a red light sucking in diesel fumes so I don’t sweat the PB :)

      Reply

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    Mozelle — October 6, 2013 at 2:02 am

    I made these for the first time over the weekend – they’re AMAZING!!!!!!!!!!!!!!! I was a little wary because of the banana (I don’t like bananas AT ALL) so I was surprised when I tasted them and theres not a hint of banana flavor anywhere!!! These cookies have the perfect crunch, TOOOONS of flavor, they’re chewy and yummy and mmm mmm good ;) Omg I can’t stop eating them lol…. My new go-to cookie ;) Thank you Averie!!!!!! :)

    Reply

    • Averie Sunshine replied: — October 6th, 2013 at 2:55 am

      So happy to hear you’re in love with them! And as a banana hater, you were probably looking for it; and the fact you still couldnt detect it, wonderful! I myself don’t love the taste of raw/fresh bananas. Love to bake with them but never just chomp into a whole banana and I did not detect it in these either. And yes, texture city in these. Glad you’re loving!

      I have a cookie kind of like these called a Trail Mix Cookie if you’re really into texture. You could probably put some of the elments of the Trail Mix cookie into the Miracle Cookie if you ever want to mix it up…
      http://www.averiecooks.com/2013/04/trail-mix-peanut-butter-cookies.html

      Reply

      • Mozelle replied: — October 6th, 2013 at 6:50 am

        Oh my goodness those look DELISH!!!! I’m definitely trying those tonite – I might mix them up a little (add in some dried apricots which I love, milk choc chips…) but the straight recipe looks YUM!!! I can’t wait to try them!! Thanks for the recommendation!! :) Oh an Averie? Yea, I’m so sending you my gym membership bill for this month ;)

        • Averie Sunshine replied: — October 6th, 2013 at 1:08 pm

          Enjoy them (and your time at the gym too – ha!) LMK what you make and decide to do!

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    Kira — October 27, 2013 at 1:03 pm

    Averie, these were AWESOME! I ate not one, but TWO straight out of the oven!!! I have an inherent fear of traditional PB, like some others have stated above, so I took my chances and used Naturally More PB. I ground my oats a little finer in a food processor, and let the dough chill overnight, hoping that might make the dough hold up a little better. They turned out beautifully, and stayed nice and thick while baking. Thanks for an awesome treat!!!

    Reply

    • Averie Sunshine replied: — October 27th, 2013 at 1:27 pm

      I am so glad to hear you tried them and are loving them, Kira! Good call on using the natural PB but then grinding your oats finer so they behaved more like flour to bind better and good to chill overnight. I always do; the results are always worth it! Glad you loved them! Thanks for the field report!

      Reply

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    mariko — November 17, 2013 at 5:06 pm

    Forgive me, Averie, but I have to admit that when I first saw these I was a little skeptical. Mostly because I had had a yuck-cardboard-doggy-biscuit experience with making healthy cookies before. But I’ve yet to try a bad recipe from your site, so I dove in. And I’m glad I did, they’re delicious! Just the right amount of banana to be moist but not overwhelming, a perfect little crunch from the Rice Krispies, and great flavors and textures. I actually didn’t have time to chill them and they still stayed beautifully thick. Thanks for another winner!

    Reply

    • Averie Sunshine replied: — November 17th, 2013 at 5:08 pm

      Thanks for trying them and so glad you gave them a whirl. I know the exact dog-biscuit-ey ‘healthy cookies’ you speak of…I’ve seen them on other websites and in health food stores. No, these are not at all like that! ha! Glad that they stayed nice and thick for you, even without chilling!

      Reply

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    Wendy — January 28, 2014 at 12:52 pm

    DYING to make these but only have old fashioned oats in the house! Any way those would work in a pinch?!?

    Reply

    • Averie Sunshine replied: — January 28th, 2014 at 6:00 pm

      If you pulse old-fash oats in a blender or food proc for about 10 seconds, you’ll have quick cook :)

      Reply

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    Sue — March 15, 2014 at 5:14 am

    I am allergic to bananas! Ya, right, who is allergic to bananas! So, what can i substitute for the banana? These look so good. If I skip the nana will it still work?

    Reply

    • Averie Sunshine replied: — March 15th, 2014 at 6:54 am

      Banana allergies are very common (latex family)! If you’re not vegan, I suggest using an egg. If you are vegan..then it gets tricky. Flax egg? Chia egg? LMK what you try!

      Reply

    • Sara @MasPublicHealth replied: — March 16th, 2014 at 8:27 pm

      Try blended dates to replace the banana’s necessary stickiness!

      Reply

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    Marilyn — March 24, 2014 at 10:34 am

    What is the nutritional info?

    Reply

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    Felicity — May 12, 2014 at 6:59 pm

    These cookies are so great, thanks! I used Golden Syrup (much more common in Australia and the U.K but can be found here in the U.S), which gave a lovely flavor. I did the raisins, chocolate and peanut butter chips for my first try, but can see a lot of yummy variations in my future. For nutritional info I logged the recipe into ‘myfitnesspal’ app, and I yielded 20 cookies at around 115 cal each, depending on your add ins.

    Reply

    • Averie Sunshine replied: — May 13th, 2014 at 4:06 am

      Thanks for plugging the data into your app! I don’t have that one and so I appreciate your legwork and so glad you’re loving the cookies! Golden syrup is great stuff, as are raisins, choc & PB chips. Sounds like a great cookie!

      Reply

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    Keely Purnell — September 9, 2014 at 6:16 am

    Did you use vegan chocolate chips?

    Reply

    • Averie Sunshine replied: — September 9th, 2014 at 2:53 pm

      Yes, most semi-sweet chocolate chips are already inherently vegan, just as a tip.

      Reply

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