If you have a sweet tooth, but also trying to make healthy decisions, then these Flourless Chocolate Chip Cookies are for you! They’re gooey & soft, easy to make and packed with yummy SunButter, chewy oats, chocolate chips and Just Date Syrup.
I’m sharing something special today: the scrumptious recipe for flourless chocolate chip cookies. Made with natural ingredients, this healthier chocolate chip cookie is vegan, grain free, allergy friendly and refined sugar free (so my Daddy can enjoy them too). The best part? These cookies are made in one bowl so clean up is a breeze!
Healthy Vegan Chocolate Chip Cookies
I have been sitting on this recipe, just waiting to share this with you guys and today is your lucky day! Keeping them to myself any longer would just be wrong and I couldn’t do that to ya’ll! 🙂 Chewy, melty, naturally sweet and lots of chocolate chips – you’re going to love this feel-good treat just as much as we do.
How to Make Top 8 Free Chocolate Chip Cookies!
You’ll start by combining your “wet” ingredients: SunButter, Just Date Syrup and vanilla.
Then we’re sweetening up these healthy gluten free chocolate chip cookies with Just Date Syrup. This sweetener is one you can feel good about because its made from one perfect ingredient: organic California medjool dates. It’s low glycemic, rich in antioxidants, high in vitamins and minerals and tastes delicious too! I’ve been adding it to my tea, drizzling it on breakfast parfaits and toast, and even baking into delicious goodies, like Chickpea Blondies, Homemade Granola Bars & Protein Bars.
Next comes your dry ingredients: Oats, oat flour, Baking soda and salt.
Rolled oats are also called old-fashioned or whole oats, and look like flat, irregularly round, slightly textured discs. They cook faster than steel-cut oats, absorb more liquid, and hold their shape relatively well during cooking which makes them the perfect choice for this cookie.
Oat flour is simply made from oats and is naturally gluten free, and full of flavor and nutrition. If you have a sensitivity or allergy, you should make sure to purchase oats (or oat flour) that are certified gluten-free.
Time to add the mix-ins! Mini chocolate chips (these are my favorite!), and pumpkin seeds for texture (these are allergy-free). This last batch I added sprinkles just because I could! And I highly recommend adding them, especially if you want to feel like a kid again!
Tips for making the best healthy chocolate chip cookies:
These flourless chocolate chip cookies are a 1 bowl recipe, so you can’t really mess them up. But here are a couple things you can do to ensure perfect cookies every single time.
Make sure all your ingredients are at room temperature: I know some of you place your SunButter in the fridge or maybe you keep your Just Date Syrup in there too, but trying to add these in while cold will prevent your batter from mixing well.
Don’t over bake your cookies: Once the edges of your cookies are golden brown and the center has puffed up, it’s time to take them out. The center should still be a little doughy but they will continue to firm as they cool.
Just one last thing to share! These SunButter chocolate chip cookies don’t really spread much, so you must flatten the cookie dough with a spatula before baking. Otherwise, they’ll end up looking like little dough balls! Still tasty, but not what we’re going for.
How to store flourless chocolate chip cookies:
These cookies have a lot of moisture in them so store them in one single layer to prevent them from sticking together. They will keep up to a week in an airtight container in the fridge. Better yet? Pop them in the freezer for up to 3 months for longer storage!
So if you’re looking for a healthy treat to whip up this week, look no further. These tasty chocolate chip cookies are calling your name.
- 1/2 cup SunButter (no sugar added)
- 1/3 cup Just Date Syrup
- 1 teaspoon vanilla extract
- 3/4 cup rolled oats
- 1/2 cup oat flour *
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup vegan chocolate chips
- 1/4 cup of your choice or combination- coconut shreds, white chocolate chips, pretzels, pumpkin seeds
- Optional - sprinkles
- Preheat oven to 350°F and line baking sheet with parchment.
- Whisk together SunButter, Just Date Syrup and vanilla extract.
- Stir in rolled oats, oat flour, baking soda, salt and chocolate chips. Mix to form a thick dough.
- Fold in optional mix-ins if using.
- Scoop into 1" balls then press down to flatten slightly.
- Bake 10-12 minutes, until puffed in the middle.
- Remove from oven and add sprinkles if using. Let cool 10 minutes before removing from baking sheet. ENJOY!
*Make your own oat flour by pulsing the oats in a food processor or blender until they are ground into a powder-like consistency (approx 60 seconds).
**Refrigerate in an airtight container up to 1 week in the fridge or 3 weeks in the freezer.
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Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 119Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 94mgCarbohydrates: 15gFiber: 2gSugar: 7gProtein: 3g
Nutritional information is only an estimate based off of using an online calculator. Numbers will change depending on brands used.