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–+ servings
three oatmeal cookies held in hand with plated cookies on a white plate and black cooling rack in the background

Healthy Oatmeal Cookies with Chocolate Chips

Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: healthy oatmeal cookies, oil-free cookies
Prep Time: 30 minutes
Servings: 16 cookies
Calories: 261kcal
Author: Cindy Rainey
Healthy Oatmeal Cookies with Chocolate Chips, egg-free and oil-free. Made with almond butter, almond flour, oats, and Medjool dates. Moist, soft, and delicious.
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Ingredients

Prep

  • 10 Medjool dates pitted
  • 3 tablespoons ground flax
  • 1/2 cup almond milk unsweetened

Dry Ingredients

  • 1 1/2 cups old fashioned oats
  • 1 1/4 cups almond flour add up to 1/4 cup more if dough is too wet
  • 2 tablespoons chia seeds
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 tablespoons tapioca starch
  • 1/2 teaspoon salt

Wet Ingredients

  • 1/2 cup almond butter no added sugar or oil
  • 2 tablespoons real maple syrup
  • 1 teaspoon vanilla extract

Add-Ins

  • 1/2 cup chocolate chips dairy-free
  • 1/2 cup almonds chopped
  • 1/2 cup raisins can sub dried cranberries or dried cherries

Instructions

  • Preheat oven to 350°
  • Pit 10 Medjool dates and soak in hot water for about 30 minutes or until softened. While dates are soaking, prep other ingredients.
  • Stir ground flax seed into almond milk and let sit for 5-10 minutes. It will thicken as is it standing.
  • Chop almonds.
  • MIx dry ingredients into medium-sized bowl. Set aside.
  • When dates have soaked and flax mixture has thickened, pour into a high-speed blender or food processor along with almond butter, maple syrup, and vanilla. Process for about 3 minutes or until dates are mostly blended in.
  • Pour wet ingredients into the bowl with dry ingredients.
  • Stir in chocolate chips, chopped almonds, and raisins.
  • The dough will be sticky and soft. If it is too liquidy to form into a soft ball, add in up to 1/4 cup almond flour.
  • Form soft balls with scoop or spoon and put on parchment paper. Flatten slightly. Cookies will not flatten or spread in the oven. Cook up to 8 cookies at a time.
  • Bake at 350° for 12-15 minutes or until lightly browned. Cookies will be a little crunchier if baked for 14 minutes.
  • After cookies have baked, let cool on pan before handling or they will fall apart.
  • Store in an airtight container for up to 4 days.

Nutrition

Calories: 261kcal | Carbohydrates: 32g | Protein: 7g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 124mg | Potassium: 294mg | Fiber: 5g | Sugar: 16g | Vitamin A: 35IU | Vitamin C: 0.2mg | Calcium: 109mg | Iron: 1.6mg