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.
Why are they miraculous? Allow me to rattle off the selling points:
Vegan – No Eggs and No Butter
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
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.
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.
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.
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.
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.
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.
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, 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.
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)
- In a large mixing bowl, add the banana and mash with a fork.
- Add the peanut butter, sweetener, vanilla, and stir to combine.
- 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.
- 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.
- 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.
- 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.
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.
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