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Soft & Chewy Chocolate Chip Cookies

—  found in  Food  —

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!

***When you get the recipe below, please see my notes about the recipe in my video vs the recipe details below. 

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.

Desserts
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.
  8. Keep in fridge for up to one week or freeze for up to 3 months.

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.

If the batter seems dry, add another half a banana or add a touch more 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.

***As you may have noticed in my video, I added 1/4 cup of cranberries and I didn't use the Gut Superfoods product. 9 times out of 10 I use the superfoods product, but since it's not available to you guys outside of North America, I omitted it for the recipe. 

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.

46 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

Amanda   •   September 22, 2018

Do you bake these at all?

Reply
Joy McCarthy   •   September 22, 2018

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

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

Katy   •   September 22, 2018

How long should they bake for and at what temperature?

Reply
Joy McCarthy   •   September 22, 2018

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

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

Mc   •   September 22, 2018

Baking instructions?

Reply
Joy McCarthy   •   September 22, 2018

Rachelle   •   September 22, 2018

Do you know if cacao nibs are safe for toddlers?

Reply
Joy McCarthy   •   September 23, 2018

Carleigh   •   September 24, 2018

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

Reply
Joy McCarthy   •   September 24, 2018

Valerie   •   September 25, 2018

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

Reply
Joy McCarthy   •   September 26, 2018

Laura   •   September 25, 2018

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

Reply
Joy McCarthy   •   September 26, 2018

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

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

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

Carol M.   •   October 1, 2018

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

Reply
Joy McCarthy   •   October 3, 2018

Rachelle   •   November 5, 2018

How would these turn out without baking soda or baking powder?

Reply
Joy McCarthy   •   November 5, 2018

Kelly   •   November 6, 2018

We made these today after seeing your live feed when you were baking with your daughter. My little guy was quite thrilled watching her and was even more eager this morning when we were baking. "Like Enna, mama!" So cute! You're right, this is a great recipe to make with the little ones.

Reply
Joy McCarthy   •   November 6, 2018

Dawn   •   November 6, 2018

Hi there! This looks great! But are the superiors still active/effective after being exposed to heat (to bake)? Thanks!

Reply
Joy McCarthy   •   November 6, 2018

Jennifer   •   November 12, 2018

I made these last night! So delicious. :) How do you store yours? I found that last time I made cookies like this they are so moist that they grew mold when I left the container on the counter. Maybe I just need to eat them faster!

Reply
Joy McCarthy   •   November 12, 2018

Keeley R.   •   November 15, 2018

I don't have much a sweet tooth but I really enjoy these cookies and so does my family!! Made a batch last night.

Reply
Joy McCarthy   •   November 16, 2018

Ginny   •   December 2, 2018

These are such a great pre and post-workout snack! I baked this recipe in a square pan about 1-2 inches thick and cut them into bars!

Reply
Joy McCarthy   •   December 2, 2018

Maria   •   December 6, 2018

Any maple syrup brand sugestion? thant i can find in california.

Reply
Joy McCarthy   •   December 6, 2018

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