Joyous Blog

Soft & Chewy Chocolate Chip Cookies

Sep 22, 2018 BY Joy McCarthy

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. 

The gut-loving addition to these cookies that I think you'll appreciate, however, may not be in your kitchen right now and that's Genuine Health's Fermented Organic Gut Superfoods.

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I added a couple of scoops to the batter because I'm always looking for ways to boost Vienna's diet with solid nutrition. She's a pretty good eater, but every day is different and there are some days I'm thinking "oh my gosh, she's barely eaten anything!". 

She definitely doesn't turn down a cookie though, that's for sure. When I made these, she ate four. I made them smaller so she could have more than one. But I didn't mind, because we'd already had our dinner – Curry Cauliflower Quinoa Stew (it's delicious!). 

There are 22 fermented superfoods and prebiotics to nourish the gut and for whole body health.

Prebiotics are incredible for gut health becaue they encourage the growth of gut bacteria which improves digestion, aid in the manufacturing of vitamins and enhances mineral absorption. Gut superfoods is very rich in polyphenols which encourage the growth of beneficial microbes. Microbes on the other hand, increase the absorption of polyphenols -- it's a win win!

Just like my cookie recipe, Genuine Health's Gut Superfoods is also vegan!

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. 

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I know you're going to ask me this in the comments section so I will get ahead of it and save you some time. Yes, you can make these without the Gut Superfoods and they will still work, but I highly recommend it.

Sweets + Treats
Soft and Chewy Chocolate Chip Oat Cookies
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Ingredients
  • 3 cups rolled oats or "oat flakes" (choose gluten-free if you want them GF)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • *Optional (but highly recommended) 1 -2 tbsp Genuine Health Fermented Organic Gut Superfoods
  • 2 large ripe bananas
  • 1/4 cup melted coconut oil
  • 2-3 tbsp maple syrup
  • 1/4 cup mini chocolate chips*
Instructions
  1. Preheat oven to 350 degrees.
  2. 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.
  3. In a large bowl, combine oat flour, baking powder, baking soda, Genuine Health Gut Superfoods.
  4. In a small bowl, mash bananas with a fork. Add melted coconut oil and maple syrup. Mix together.
  5. Add the banana mixture to the dry mixture and mix until combined. Fold in chocolate chips.
  6. Give the batter a taste test and add more maple syrup if needed, but it probably will be sweet enough :)
  7. 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.

Notes

Makes more than 2 dozen cookies 2.5 inch cookies or 14 large cookies.
*I used unflavoured and unsweetened.
**Definitely use mini chocolate chips so they stick together nicely.

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.

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!

Any questions? Please post below!

Joy

ps. I haven't tried them with oat bran , but they would probably work just fine. 

This post was created in partnership with Genuine Health, however all opinions are always my own. Read more about partnership ethos here.

Sep 22, 2018 BY Joy McCarthy
32 Comments
Linda   •   September 22, 2018

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!

Reply
Joy McCarthy   •   September 22, 2018

Yes! I've added the information about baking them. Sorry for the confusion! 


Amanda   •   September 22, 2018

Do you bake these at all?

Reply
Joy McCarthy   •   September 22, 2018

Yes you do, sorry for the confusion. I've added the information!


Mikaela   •   September 22, 2018

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!

Reply
Joy McCarthy   •   September 22, 2018

It'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. 


Jo   •   September 22, 2018

So you don’t need to bake these? There’s no step for baking. Just want to check! Thanks!

Reply
Joy McCarthy   •   September 22, 2018

Yes, bake them. So sorry for the confusion. The correct information is in there. You guys are so fast!  :) 


Katy   •   September 22, 2018

How long should they bake for and at what temperature?

Reply
Joy McCarthy   •   September 22, 2018

I updated the info, sorry for the confusion!


Danielle LeBlanc   •   September 22, 2018

Hi Joy! At what temp do you cook these? Making them as we speak! 😍

Reply
Joy McCarthy   •   September 22, 2018

Omg, so sorry!! Hope you can see I've corrected it now. The baking information is in there :) 


Jennifer   •   September 22, 2018

I’m assuming we bake them at 350F for 8-10 or are these no bake?

Reply
Joy McCarthy   •   September 22, 2018

So sorry for the confusion, I've added this information! I was a little tired today writing up the recipe forgot that MAJOR detail LOL! 


Mc   •   September 22, 2018

Baking instructions?

Reply
Joy McCarthy   •   September 22, 2018

I updated the info, sorry for the confusion!


Rachelle   •   September 22, 2018

Do you know if cacao nibs are safe for toddlers?

Reply
Joy McCarthy   •   September 23, 2018

They 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. 


Carleigh   •   September 24, 2018

How are these stored best? :) Just made them - DELICIOUS!

Reply
Joy McCarthy   •   September 24, 2018

I 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!


Valerie   •   September 25, 2018

Do you think I could add protein powder and still have them turn out?

Reply
Joy McCarthy   •   September 26, 2018

Yes definitely :) They may be a slightly less chewy consistency but will still be delish I'm sure!


Laura   •   September 25, 2018

Would the probotic benefits be destroyed by the heat of cooking?

Reply
Joy McCarthy   •   September 26, 2018

No, you won't destroy the probiotic benefits. Hope that helps!


Mel   •   September 25, 2018

I don’t like bananas and i am wondering what kind of substitute can I use in baked goods

Reply
Joy McCarthy   •   September 26, 2018

Applesauce is the next best thing :)


Alex   •   September 25, 2018

Hi Joy - Thanks for sharing an egg and dairy free recipe! Would almond flour work in place of the oats?

Reply
Joy McCarthy   •   September 26, 2018

Hi 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!


Jo-Ann G.   •   September 26, 2018

Hi Joy Can i take the Gut Superfoods in my cookies or heck in anything if i am already taking a pill probiotic?

Reply
Joy McCarthy   •   September 27, 2018

Yes definitely. Gut Superfoods is different than probiotics. Gut superfoods is a prebiotic that helps to FEED the good bacteria. Hope that helps!


Carol M.   •   October 1, 2018

In these cookies, do you use flavoured or unflavoured gut superfood?

Reply
Joy McCarthy   •   October 3, 2018

Yes, great question. Unflavoured and unsweetened. I will add that to the recipe! However, you could use flavoured too. 


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