Satisfy your cookie cravings with soft, chewy, chip-speckled oat flour chocolate chip cookies. Date sweetened and oil-free for a healthy but still scrumptiously sweet treat!
Soft like a pillow, chewy, chip-speckled, date-sweetened, easy, oaty, insanely healthy, vegan chocolate chip cookies!
That’s what these should be called, but the title bar wasn’t big enough.
Chocolate chip cookies were never my favorite. Chocolate chip cookie dough? Love that stuff. Chocolate chip cookie dough Larabars? The best flavor in my opinion. But when it comes to the actual cookies I never understood the hype. But that has changed because of THESE COOKIES!
They are quite simple, but quite extraordinary. Made with my favorite flour: oat. Made with my favorite baking fruit: dates. Made with my favorite mix-in: chocolate!
The cookie base in these oat flour chocolate chip cookies is soft and chewy. The melty chips bring the gooey.
I was drowning in cookies last week after so many trials, and I appreciate all the generous offers on Instagram to take them off my hands. But I can tell you that they all found good homes in happy cookie-loving bellies (mostly mine). There might have been one night last week when oat flour chocolate chip cookies made up a good portion of my dinner, but hey they’re healthy. Oats, dates, milk…it’s practically like eating oatmeal. Well oatmeal + chocolate.
The batch in the video is made with mini chocolate chips, which I love even more. More tiny chocolate bursts in each bite. The recipe calls for 1/4 cup of chips, but a few extra for good luck is always okay too.
I really like Enjoy Life chocolate chips (regular-sized or mini) because they are vegan and have a very short ingredient list. If you want a non-processed fruity alternative to chocolate chips in your cookies, you could use my Chocolate Bits instead.
10 minPrep Time
15 minCook/Chill Time
25 minTotal Time
14 pitted medjool dates
1 1/4 cup oat flour
1/2 tsp baking powder
1 tbsp tapioca starch (you can sub cornstarch)
1 tsp vanilla extract
1/2 cup non-dairy milk
1/4 cup vegan chocolate chips (or more)
- Preheat the oven to 375F.
- Blend the dates and non-dairy milk on high to make a paste.
- Mix together the dry ingredients in a bowl. Add the date paste. Stir to combine.
- Fold in the chocolate chips.
- Divide into balls. Arrange on a pan and press down lightly to flatten them into cookies (wetting your hand helps if they are too sticky).
- Bake for 15 minutes at 375F.
- Cool then munch away.
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