Easy vegan oatmeal cookies studded with dark chocolate chunks and the perfect crunchy on the outside, tender on the inside texture!
Hello there Chocolate Chunk Oatmeal Cookies!
Notice that the word chunk is not chip. And the word oatmeal is not grain-free. That’s because we are kicking it back to old school FOF style. One-upping the humble chocolate chip cookie with hunky chunks. Adding a little breakfast flair à la oatmeal. Putting my almond flour obsession on pause long enough to remember that we love oat flour too. But not holding back with the almond butter because nutty fats = crispy edges. Tossing in an applesauce option for you my low-fat cookie lovers. Chunking in that rough-chopped dark chocolate. And, not to sound dramatic but, pulling them out of the oven more than a little awestruck by the toasty perfection that awaits.
We’re talking the kind of golden edges that are worth burning your fingers for to get them to your face faster. The kind that beg to be on insta. The kind that make the non vegan/gf cookies of your youth jealous. The kind that make you want to bake batch after batch just to experience that glorious oven-opening moment on repeat.
If you can’t tell I’m a little smitten.
And that batch I tested with peanut butter…more than a little smitten.
There is a lot more to love than just the edges though. Like how they can be made CRISPY or CHEWY to fit your cookie mood.
Nut butter > crispy cookie. Freshly baked for the full 15, they are borderline crunchy. In a very satisfying, impossible to eat without crumbs, perfect for dunking in milk kinda way. But take them out a couple of minutes early or wait until day two, and they soften juuuuuuuust a little to a very YUM place.
Applesauce > chewy cookie. Lower fat and less crunch, but still beautifully golden on the outside of a soft and oaty interior. I like these best the first day, after that they lose the contrast and are chewy all the way through.
More things to love:
- just 8 ingredients, nothing fancy.
- one bowl and 10 minutes (if even!)
- gluten-free, oil-free, refined sugar-free.
- chocolate chunks.
- healthier than your average cookie.
- did I mention the chocolate chunks?
- very shareable…or not.
Happy gloriously golden-edged cookie-making to you!
Prep Time:
Yield:
Category:
Method:
Cuisine:
Print
PinDescription
Easy vegan oatmeal cookies studded with dark chocolate chunks and the perfect crunchy on the outside, tender on the inside texture!
Ingredients
- 1/2 cup (130g) almond butter (*see notes for applesauce option)
- 1/3 cup (115g) maple syrup
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- 1/2 tsp baking soda
- 3/4 cup (80g) rolled oats
- 1/2 cup (60g) oat flour
- 1/4 cup (35g) dark chocolate chunks
Instructions
- Preheat the oven to 350F.
- In a mixing bowl, combine the almond butter (or applesauce), maple syrup, vanilla, and salt.
- Stir to combine.
- Add the oat flour, oats, and baking soda. Mix to form a thick dough.
- Fold in the chocolate chunks.
- Drop spoonfuls of batter onto a pan lined with parchment paper. Press lightly to flatten.
- Bake for 15 minutes at 350F.
- Remove from the oven and cool for 10 minutes before eating.
- Keep in an airtight container, ideally in the fridge, for up to a week.
Notes
*For the applesauce version, replace the almond butter with 1/4 cup (60g) unsweetened applesauce and add an extra 1/2 cup (60g) oat flour.
Nutrition
- Serving Size: 1 cookie
- Calories: 195
- Sugar: 18
- Fat: 8
- Carbohydrates: 28
- Fiber: 2
- Protein: 4
Keywords: baking, easy, cookies, chocolate, gluten-free, vegan, dessert, snack
CLICK BELOW TO PIN
SaveSave
It looks delicious! Do you think it could work with date syrup instead of maple?
Yep absolutely! Date syrup though, not date paste 🙂
I have a feeling I should triple the batch! Easy, fast prep, and simple, affordable ingredients – what’s not to love? I must confess burning my fingers on hot, fresh-from-the-oven edges is a real problem around here but I will gladly endure burns for delicious cookies 😉 It’s just a necessary sacrifice. Oh, and I’m already anticipating pouring a tall glass of almond milk and making myself a generous plateful of these beauties!
I mean the words “chocolate chunk” = automatic triple batch, duh! Haha I have burnt many impatient cookie loving fingers too, especially when there’s chocolate involved because that melty gooeyness😬 These were made for milk, with homemade almond milk would just be insanely good🍪🍪 happy monday Ashley!
Every Monday that involves cookies is a HAPPY Monday!!!
Yum! Ok, ok, but what does one do if they want to use a nut butter/applesauce combo?? Blasphemous?
WHOA. How did I not account for that…but I like it. I’d try 1/4 cup nut butter, 2 tbsp applesauce, and 3/4 cup oat flour. Let me know how it goes, I’m curious now 🙂
That’s what I did, and it came out great!
★★★★★
What if we don’t have oat flour? Can I make that by blending some rolled oats? Use regular flour? Thanks in advance!
Either will work! But I always make my own oat flour by just grinding oats, as long as you have a pretty powerful blender that’s what I would recommend 🙂
I used my grandmas quick 1 minute oats and pulverized them in my blender! I used peanut butter and wow the cookies were delicious. I made it a dozen, half with chocolate and half without, my whole family enjoyed them! Thanks for such a yummy recipe! 🙂
★★★★★
Woohoo!! I am so happy the DIY oat flour worked and that you all enjoyed them🤗🍪🍪 I have to try them without the chips maybe with cinnamon added too, that sounds delicious. Thanks for the feedback Yvonne!
Ok, I left a really long comment on here earlier but now it’s gone, did it not go through?? Aww man, dang. Well I was coming back to tell you I’m making these bad boys tonight! Will report back girl! When you post something with maple syrup, almond butter, oats and chocolate…well, don’t twist my arm! Ha!
Okay so no clue what wordpress’s problem is, but I am so excited for you to try them. You are a pro at the oil-free but perfect textured cookies, so not gonna lie I’m kinda feeling the pressure right now ha. Can’t wait to hear…🤗
Yeah, so weird, it was a long comment but forgive me, I’m too lazy to type it all out again, haha. Anyways, I tagged you on my IG stories but these were DELICIOUS. It is definitely my favorite recipe of yours I’ve tried so far. You had me at 8 ingredients, almond butter and syrup and chocolate…all my favorite things. I have now eaten 4,LOL. I know you are mostly grain-free now but I’m all about the oat recipes so this one is what got me excited! I loved the crispy edges and chewy texture and OH, I double the chocolate chunks..haha, I’m so bad but it was so good! Thank you Natalie!
I am seriously so thrilled that you liked them, totally made my day to see them in your stories you are the best🤗🤗 These were a good reminder that with nut butter oat flour baking can be totally decadent and rich too, I need to get back to the oaty recipes! And a big HELL YES to the double chunks🙌 Always! Thank you so much Brandi❤️
Nat these were fabulous, super quick and easy. My son told me: These WILL be eaten tonight and they sure were..everyone loved them!! Chewy and warm and little crisp..just perfect. Thanks Woman!
★★★★★
Woohoo!! Thanks so so much for sharing them over on FB, I’m always excited to see you tagged me in a post and get your feedback, Estee🤗 Mmm aren’t they just marvelous while still warm. I would say enjoy, but since they are all gone now…ha😆
These look awesome! I usually try to avoid too much sugar (syrups, etc.), however. Do you think these would work with a whole food like banana or dates?
You could use dates or date paste, but that will completely change the texture and make them much more soft and chewy instead of crispy. I have a few other date-sweetened chocolate chip cookie recipes that may be better though: https://www.feastingonfruit.com/almond-flour-chocolate-chip-cookies/ or https://www.feastingonfruit.com/easy-vegan-chocolate-chip-cookies/
I am so excited to try these!! Love anything with oatmeal and chocolate 🙂
Thanks for checking them out Audra, and I’m right there with ya🍫🍪
Wow! These cookies look amazing, and I can’t wait to give them a try. I can’t believe that I haven’t known about your blog before now. Recipes look SO good!
Blessings & Kale,
Terri
Hi Terri! Well I am so happy you did find me now, welcome😊 I hope you find quite a few yummy things to try, but I think these cookies would be a perfect place to start!
Oh yeah! I’m definitely onboard for this one. Just have to blitz up a little oat flour.
Thanks!
Woohoo! My whole family loved them, so I can’t wait to hear what you think 🙂
Can’t believe I’m going to be one of “those people” but here goes…can the oat flour be subbed with a grain free flour, like tapioca, arrowroot, cassava, coconut, etc.?
Ha no worries, Cris. I didn’t give a grain-free option here because i figured with the rolled oats it was kind of a moot point, but cassava flour would be fine here. Tapioca/arrowroot alone would be too gummy, and coconut alone would be too crumbly, but the combo could work!
What portions for cassava flour or tapioca/coconut flours would be substituted to be grain-free for rolled oats and oat flour? Thanks! Ready to bake!
I haven’t tried it, but I would recommend cassava flour over coconut flour. I’d try 1 cup cassava flour in place of the oats and oat flour, and you could add 1/4 cup nuts or coconut for extra texture if you want. Hope that helps!
Thank you so much for your suggestions! I’m so looking forward to making them with cassava flour, unsweetened coconut, and dark chocolate chunks!
!
That sounds like an awesome combo (you’re inspiring me now…), let me know how they turn out!
I wish the star rating didn’t limit us to only 5! Can I give you more than 5 exclamation points? !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Years ago, one of the women’s magazines, maybe Ladies’ Home Journal, had an article each month called “Can This Marriage Be Saved?” While I’m not having marital problems, my husband and I were having different cravings for a much-needed batch of cookies. He was craving oatmeal, I was craving chocolate chip. What to do? Well, along comes Natalie to the rescue. Can Divergent Cookie Cravings Be Saved/Satisfied? YUP! This recipe does the trick. Easy to make. Crispy after 15 minutes. Not overly sweet. Such a great texture. Sometimes oatmeal cookies just feel kind of virtuous, like more for breakfast with their raisins and cinnamon. But this feels like a dessert treat, albeit one that’s twenty times healthier and more delicious than from any store or bakery.
You’ve done it again!
★★★★★
Hahaha!! Oh Ellen, I love this comment so much😂❤️ I started reading like where on earth is she going with this, but cookie compromising is a very important issue in any relationship and I am so happy this oatmeal WITH chocolate chunk recipe could come through for you guys! I totally feel you on the most oatmeal cookies = breakfast cookie, which can be good but not when you want rich/desserty. I am so happy you liked them, thanks for the feedback and the laugh. Happy friday🤗
Is it weird to say that these cookies are beautiful?!? Haha! They really do look perfect. Chunks are way more fun than regular old chocolate chips 😉 especially fresh out of the oven (burn the roof of your mouth and tongue) because that melt-y goodness is worth it! Then we’ve got the almond butter and maple syrup…I know these cookies will be amazing! Crispy on the outside, tender in the center is my favorite kind of cookie! As always, I watched the video with Willow and she declared that these need to be made. (She wanted me to tell you that she really likes the music!) So I’m guessing I’ll have some feedback for you this weekend ❤️ Happy Friday, Natalie!
Oh yes, chunks > chips always. Although I made a batch with mini chips and that was pretty fun too🤗 I brought some to my family when I went home a couple of days ago and they devoured them. Even my mom who usually isn’t an oatmeal cookie fan…almond butter + maple syrup can win over anyone hehe. They feel like a very Willow kinda recipe, so I hope they happen and you both enjoy. But even if not, happy weekend to you! xo
AMAZING COOKIES!!! I had all the ingredients in my kitchen, oat flour is so easy to make at home. AMAZING ingredients. Have been looking for an oil-free cookie recipe that tastes delicious and finally found one!!! 5+ stars honestly!!!
★★★★★
Woohoo!! I am so so happy you liked them🤗 These are my favorite oil free cookies to date too, I can’t wait to try more variations. Enjoy and thanks for the awesome feedback!
Thank you for including a nut-free option with the apple sauce!
Absolutely! It does change the texture a bit, but still really really yummy 🙂 Enjoy!
I just made these beauties and might I say they are absolutely phenomenal. From the flavor to the texture everything about them is absolutely perfect. If I had not known what the ingredients were I would have never guessed in a million years that these are gluten free, sugar-free and vegan. You are truly a magical wizard Natalie. Thank you for gracing us with your incredible recipes.
★★★★★
I am so happy you loved them!! I was totally amazed how much they tasted like the classic oatmeal cookies I grew up with too, but such simple and much healthier ingredients🤗 Thank you for the kind words and support!
First of all, can I just say how much I appreciate that you placed “chocolate chunk” before “oatmeal” in the name? I feel like it prioritizes the ingredients in the cookie… if you know what I mean 🙂 chocolate lover over here!
Can’t wait to taste these! Beautiful, as always!
Bahahahaha!! Oh how I wish I could say that it wasn’t for SEO reasons and purely out of order of importance, because girl I am SO with you🙌😂
I just made these and my one-year-old son and I are eating them as I type this 🙂 these turned out even better than I could have imagined! My son loves them, which makes me happy because I know exactly what is in them and who made them (me! :)) I substituted the unsweetened applesauce because I had that on hand, and these are just so moist and yet chewy. Thanks so much for the recipe!!
I am so so happy to hear it Ashleigh! And one-year-old approved is even better, I always love getting feedback from little ones since they tend to be wonderfully honest ha. Enjoy and thanks for the feedback–I hope there are many more yummy batches to come😊
Do you happen to know the nutrition info for the applesauce version? These look fabulous!!
Two things. One: I LOVE THESE! It was so quick to make them, and they baked in no time. They taste fantastic and didn’t even last three days in my house.
Two: I think I might have accidentally subbed baking powder for the baking soda. They came out great nonetheless, but the insides turned. . . green. Like, they came out of the oven that way. Outside: ordinary cookie. Inside: a perfect shade of veridian. Oops. 😅
★★★★★
I am so so happy you liked these! Three days would be quite a feat especially if you have help eating them 🙂 GREEN?? That’s so strange, I’ve only ever seen that with sunflower seed butter. Well I’m glad they still tasted good, and need to remember that for Halloween ha!
Ooooooooohh. Mystery solved: I used sunflower seed butter. But yeah, totally for Hallowe’en!
Quick to make them and delicious. 👌🏻
Yes!! I am so happy you like them Lili 🙂
Hi wondering if i could replace almond butter with tahini?
Sure! I think it will be delicious😋
I made these with sunflower seed butter instead of almond butter and baked them for 10mins instead of 15 and they turned out AWESOME ! I plan on turning them into nice cream sandwiches for the summer, hence why I under baked them slightly for a softer chewier texture once frozen.
★★★★★
Woohoo!! I am so happy you liked them, I need to get into baking with sunflower seed butter more😊 I am always Team Add Ice Cream To Everything haha so sounds like a perfect plant to me!
These cookies were amazing! Simple and delish! Just made another batch to freeze so I’ll have them on hand when I need a sweet 🤤
★★★★★
Frozen oatmeal cookies are my favorite!! Great plan, and I am so so happy you are loving these🤗
Hi Natalie, do you think I could make this would dates (how much?) but with coconut oil instead of the maple syrup? Thanks!
You can, but adding any dates to this recipe will mess up the crispy texture. Dates just make things chewy since you have to blend them with water to get them in there not in big chunks. You could try blending the dates with the coconut oil (might be tricky), but I can’t guarantee they still won’t come out chewy due to the natural water in dates. Sorry!
these are delicious! the last time I made them I added a flax egg (1 tbs ground flaxseed and 2 1/2 tbs water, let sit for 5 mins, then added in with wet ingredients) and it made for a bit moister/chewier texture. i’ve also tried adding in coconut flakes and chopped dates and they turned out really tasty! thanks for the great recipe 🙂
★★★★★
I am so happy you like these, Maddie! I love the sound of those additions, and good to know on the flax egg, I love a soft and chewy cookie sometimes too 🙂
Hi Natalie! I need your help! I tried making the chewy version of these cookies and found that the finished cookie came out really dense. I don’t know if there was too much oat flour because they were a little dry as well. Could you help me troubleshoot? Thanks!
So you made the applesauce version then? That version will be more dense and less rich because they are lower in fat. You could try less flour to help with the moisture issue, but for the texture I’d really recommend giving the nut butter version a try!
Can these be frozen?
Haven’t tested it personally, but yep they should freeze just fine 🙂
Just made these for my husband and he loved them. We were looking for a recipe that was a healthier vegan option and they turned out GREAT!!!! Thank you for such a great recipe and a very tasty batch of cookies….these will be made over and over again in our house 🙂
★★★★★
I am so happy you guys liked them🤗🤗 Enjoy this batch and many more to come. Happy weekend, Ursula!
Natalie we are officially addicted to them!!! On our 3rd batch already. Also made them for my little godchild that is starting school next week and her mum was looking for a healthier snack / treat for school lunch…..they passed the test straight away and she had a big smile on her face. We are using 100% chocolate, so they are a great anti-oxidant cookie 😉 and all out ingredients are organic, so her mum is happy knowing she is giving her child a much healthier cookie than store bought. THANK YOU! Keep coming with those amazing recipes!!!!!
★★★★★
WOOHOO!!! Oh Ursula, that makes me so so happy to hear🤗🤗 Kid approved is always the ultimate test, so I’m glad they passed and yes so nice to have a healthier option. Third batch already…I love it! And I bet they are delish with 100% chocolate, I love the dark slightly bitter flavor personally😋 Thank you for the wonderful feedback and enjoy!
Hi Natalie, i was wondering if i could replace the chocolate chunks with raisins?
For sure, great idea! Enjoy🍪
Okay, so I always get really inspired from your recipes, but rarely do them just because I can never seem to follow a recipe. Today I saw this one, and thought for myself “I have all the ingredients, it looks amazing, lets try it! And actually stick to the recipe this time!” And guess what? I now have in the oven slightly modified tahini, cocoa, coconut oatmeal cookies… I’ll tell you how it turns out 😂😂😂
Bahahahaha!!! Oh you sound just like me, when it comes to trying other people’s recipe I have zero follow through and always tweak like 12 things when I do😂😂 So I am VERY proud of you and please tell me how they turned out!?
Hahahaha, soooo they turned out…. decent. The flavor was good but I think I screwed up the ratio somehow because they turned out a bit dry and “oatmealy”. I used molasses for sweetener which definitely did NOT go very well with tahini and cocoa 😂😄 I actually have a similar recipe that I do but it’s brownies with tahini! They’re super good but not at all healthy, so I don’t make them anymore. But mayyyybeeeeee I could make your standard brownie recipe with tahini hehe…… The quest begins! 😂😂
Hmm yes sounds like maybe you needed more tahini and/or molasses to help the texture. But honesty molasses and tahini sounds good in theory…I’ll have to try that and see what it’s actually like too🤔 Mmm tahini in brownies is so good, I need to come up with a recipe like that soon. Good luck and happy experimenting!
These really do taste great! I just miss the buttery-ness of well… butter :'( do you think if I add some coconut oil (I’m such a fat lover xP) it could taste more buttery?
I made my first batch and tossed in some walnuts with the chocolate. Good stuff, but I am comparing it to my childhood lol xP
I still absolutely love your recipes and you are my favorite baker to follow that has so many wonderful gf and vegan recipes! I have much love for you and your recipes! 😀
★★★★
Totally get that! Coconut oil will definitely give them more of a buttery flavor, but you will have to adjust some other ingredients to make that work (probably more flour, but hard for me to guess how much). If you are up for trying a different but similar recipe, these are much more “buttery” in my opinion: https://www.feastingonfruit.com/crispy-chocolate-chip-cookies/ Let me know if you give them a try, and thanks for the feedback😊😊
So I got up this morning and ate two more of the cookies and I love them so much more! Its interesting how some treats taste better after they’re fully cooled or the next day 😋 maybe snacking on the dough and then having a fresh baked cookie threw my taste buds off. I barely miss the extra fat now.
I might play with making another batch with coconut oil, and I’ll definitely have to try those cripy chocolate chip cookies you showed me.
Thank you for all these recipes and responding to my comment 😀
Haha that’s funny but actually I totally agree! I like most baked goods better chiles the next day😋 Well I’m glad you are enjoying them now, and let me know if the coconut oil ones work out!
Thanks for another inspired recipe! Quick question, if i want to make it double chocolate, would adding 1/4 cup of cocoa powder be enough?
★★★★★
That’s a great idea! And yes, 1/4 cup should be perfect😊
These cookies are so good, my husband loved them too and believe me that is a compliment !
I used 1/4 c almond butter, 2 tbsp apple sauce, 3/4 c oat flour, 1 tsp cinnamon and a pinch of nutmeg, omitted the chocolate chips.
Fabulous recipe, and a keeper for sure
★★★★★
Haha picky people are the best recipe critics though, so I am SO happy to hear you both loved them. And your version sounds delish, with those spices I bet I wouldn’t miss the chocolate either😋
These are INCREDIBLE!!! So crunchy and crispy and amazing- they taste just like a Marylands! PLEASE make these! I didn’t realize that my nut butter was salted so added salt anyway but luckily they are not too salty at all. I used spelt flour instead of oat because I couldn’t be bothered grinding oats and it’s worked so well I love these cookies. I’m always hesitant to use sugar and prefer fruit sweetened but it was definitely worth subbing dates for maple syrup because the texture was so amazing. Thank you for this recipe- I’ve been craving cookies like this for years and have finally found them.
★★★★★
YAY!! What a wonderful review, thanks Sarah-Beth and I am THRILLED that you enjoyed them so much😊😊 I love the fruit sweetened recipes too, but you just can’t get crispy-ness with dates or bananas the same way you can with real sugar. So happy you found “your” cookie!
Just made these cookies using peanut butter and they are amazing! Really happy with the tasty results and can’t wait to experiment with almond butter and cinnamon next time! Thank you so much for such an easy and foolproof recipe. 🙂 Looking forward to checking out and trying more of your recipes.
★★★★★
Oooh I bet they are bomb with PB, great idea😋 Yes almond butter is really delish too…so many possibilities. I am so happy you liked them, thanks for the feedback Robin!
I made these this morning, however the peanut butter /almond butter i use is no where near that runny as you have in your video. the peanut/almond butter I use is ground fresh in store and has a texture where you could mold it easily if you wanted to. When I mixed it all it just looked like peanut butter mixed with oats. I followed the recipe, but added 1/8 cup more oat flour and 1/8 cup more oats to make it look oaty. It baked with a firm crisp outside and firm crisp inside, but was hoping for a moister inside. Do you have any suggestions on making the inside more moist if our nut butter is on the dry end?
Yes I know the nut butter consistency you are talking about–very different indeed! With the less oily nut butter and more dry ingredients I am sure they were quite dry after baking. Next time I’d recommend thinning out your nut butter with coconut oil (basically making it more runny which is the result of more oil from the nuts naturally, but just doing it yourself) to a consistency that is almost pourable. So maybe try 1/3 cup nut butter + 2-3 tbsp coconut oil, whisk that together, and then use in place of the 1/2 cup nut/seed butter. Hope that helps!
They look amazing!
Would it work with spelt/rice/buckwheat instead?
Spelt or buckwheat would work, yes! Not sure about rice though. Hope that helps 🙂
hey hey!
I did them with spelt and raisins instead of chocolate, it came out soo yummy!
thanks:)
Oh that sounds amazing!! I am so happy you liked them 🙂
These were amazing !!! It tasted like those oatmeal cookies you’d get from a school cafeteria but VEGAN instead ! I loved every bit of the cookies and I’m definitely going to try out more of your recipes in the future 🙂
YAY!! That is wonderful feedback, I am so happy you liked them🤗 Happy weekend!
Hi Natalie, I’ve literally just made a batch of the Oatmeal Cream Pies (without the filling, we just love them as is) and these look good too. I use wholemeal spelt flour a lot and wondered if in this recipe I could sub the oatmeal for wh.meal spelt? Of course i can make oat flour from oats, but i always have bulk spelt on hand for bread making and sometimes the extra step of getting out the machine to grind the oats and cleaning it after is off-putting! (what do you mean, lazy??!!). Thanks for all you do! 🙂
YAY!! I am so happy you tried the oatmeal cream pies, my friends and I loved them too even without filling😋 You could totally use spelt here in place of the oat flour, but do you plan to still use the whole oats? I would recommend sticking with the whole oats, if you swap it all for flour the cookies will be a bit dry. Hope that makes sense, and TOTALLY understand the laziness…the lengths I will go to to not have to clean my blender😆😂
Wow…these were great….thank you! I used half almond butter and half cashew butter. Amazing!
★★★★★
Oh that sounds like a delicious combo, so happy you liked them Sandi!
Hiiiiii Natalie~! D’you think I could use cashew butter or Sunbutter instead of the almond butter?
Yes absolutely! I think either would be delicious😋 Sunbutter may turn them slightly green, just a warning ha!
Hi! I rarely leave a comment on a recipe but I do have to thank you for this incredible recipe! He has become a staple at home. I change nut butter and replace chocolate by dry fruits or nuts sometimes, it’s always perfect and so healthy! Had many compliments over these cookies. I had to cut out all oils for health reasons and was really struggling to find that crunch in all the recipes i tried before. This one is beyond perfect 🙂 So thank you !
★★★★★
YAY!! I am so so happy you love these Lara, the fact that you take the time to leave a review means so much to me❤️ And I love the sound of all your swaps and variations, isn’t the texture amazing for being oil free!? Thank you and I hope you enjoy many more batches to come!