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

MY OTHER RECIPES

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!)

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.

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.

Only Eats

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208 comments on “Healthy Oatmeal Chocolate Chip Miracle Cookies”

  1. Yay for healthy cookies! They look fabulous and love that no mixer is needed! I am going to make these for my lil guy now:) Thanks again for another stellar recipe Averie!:)

  2. Ok, I am 100% making these, but I’m going to add some pretzel bits too because I like to live life on the edge! Oh man, these look so good!

  3. Wow! Those do sound miraculous. and totally perfect for breakfast or dessert.

  4. Yep, I have to agree…these are a miracle! Love baking cookies and especially handing them to my fam without all the guilt! Averie, you’re the Cookie Queen!

  5. I think you forgot to list “magic” in the ingredients, because I didn’t spot it there.

    Duuuude, healthy cookies? Now that’s a miracle on its own. I want seventeen. That’s still healthy, right?

  6. I am sorry but must point out the bad choice of sweeteners in your recipe. Corn Syrup is the most unhealthy and unnatural sweetener.
    There is nothing wrong with plain old sugars. I grew up with sugarcane and its juice and raw sugars that we made by boiling the juice and evaporating the water. The white sugar is simply more purified missing the various solids that give it the color and consistency.
    Bottom line: Organic white or brown sugars are natural and sustainable.

  7. After that list of what is NOT in this cookie, I was wondering what was actually in it! This looks really amazing, I will have to share it with my GF sister-in-law.

  8. I’m constantly amazed by how huge and thick your cookies are, and these are no exception. I love that these are healthy!

  9. I can see why these cookies are called miracle cookies! Love how thick they are.

  10. I wasn’t sure how you were going to do it (with them being so healthy). But you did! They look and sound wonderful! Pinned them for later. Thanks!

  11. Beyond excited to try to make these!

  12. Easy, simple ingredient list. Now I am loving that about this recipe. I can’t tell you how many times I’ve stumbled upon healthier recipes on blogs, in cookbooks, or anywhere really that call for the strangest ingredients ever. Like I’m going to go to the store jut to buy 1/4 cup of xylitol or something else strange. Real, pure ingredients is what I go after! These cookies look amazing Averie and the fact that they are chewy and soft and NOT cakey is truly a miracle. Woohoo! Pinned.

    • I know what you mean about the very random, obscure, hard to find ingredients. Nothing like that here. Things everyone has in their house at all times pretty much! And thanks for the Pin! Just saw 2 of your recipes, side by side, on TS. Go figure…and congrats :)

  13. Get outta town! I have GOT to try these! Your new design is super lovely, too. Congrats!

  14. OMG! Love this recipe. Was not too sure about it but I just made b/c I have all the ingredients. Plus I have the munchies today and need a healthy snack. OK, I ALWAYS have the munchies. Anyway, I put them in this bar baking sheet that my mom gave me for my bday. I didn’t refrigerate since I just pressed them into the squares. Looking forward to an awesome snack. I used half the agave b/c my banana was really ripe.

    • That’s awesome that you used a bar-baking sheet. I know the ones your talking about and this dough would work for that because it’s so thick. Glad that you tried it and hope you’ve got your munchies cravings handled for now :)

  15. You sold me on the selling points! :D These “healthy” cookies look deliciously appropriate for swimsuit season! *yikes*

  16. I’ve never made this type of cookie before, but I’m always up for trying something healthy and tasty! Great idea to use bananas. :)

  17. Love that you used chocolate chips. So many times people pair raisins with oatmeal… only and it really bugs me for some baffling reason. And I agree – if it doesn’t taste good, why make it! These are great!

  18. Averie, you’ve done it again! I have been thinking about trying to figure out something like this for a post-work, pre-run snack, but I am going to try yours first. I’m not sure I could improve upon this concept at all!

  19. bravo!! These cookies make me feel like doing the slow clap in appreciation :) The perfect snack for getting ready for (terrifying) bathing suit season!

  20. Wow, Averie! These sounds awesome!! I just made your Thick and Chewy Oatmeal Raisin cookies, but now I’m dying to make these. After all, these are better for my waistline and I’m sure taste just as good. Awesome recipe!! Keep the skinny cookie recipes coming. :)

    • And thanks for posting about the Thick & Chewy Oatmeal Raisin Cookies – glad you tried them! And those cookies are actually pretty healthy, too! But these have them beat I think!

  21. YOU made a healthy cookie?!?! AWESOME. I have GOT to try this. It sounds like it is right up my ally too.

    Of course, because I am not a normal human being, I don’t have liquid sweetener or storebrand pb, but I think I know a couple people who do. And a few grocery stores nearby as well. Although, believe it or not, I’ve been trying to chill out on the cookies. I was eating far FAR too many of them. As in, 25% of my caloric intake for the day from cookies…..

    I put in a different email; let’s see if it works….

    • I always have a massive stash of sweeteners and PB. Homemade PB is great but for baking, gotta use the storebought for the thick results! And only 25% of your intake? Some days it’s more for me :)

  22. These do look like miracle cookies, love them!

  23. Healthy cookies that look this amazing just must be made!!!!!

  24. Girl, so glad you pressed onward and got into the kitchen to accomplish your healthy cookie! Best part? They look and probably taste just as good or better than your other awesome cookies. Cannot wait to bake these! Thank you, Averie! The world definitely needed this healthy cookie recipe of yours. :) Pinning… xo

  25. Pretty sure you nailed it on this one! Now if only I could keep a banana in the house….Between my hubby and growing daughter, we probably go through about 14 bananas in a week :)

    I have a feeling I’d eat these all day long until they were gone.

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