Cookies & cream no-bake cheesecake bars but with a Cookies & cream no-bake cheesecake bars but with a PEANUT BUTTER twist🥜🍪🥜 Recipe below! Crust -2 cups (~160g) @emmysorganics Peanut Butter Brownie Snaps -1/4 cup (50g) coconut oil Filling -1 1/2 cups (180g) raw cashews, soaked overnight -1 cup (240g) full-fat coconut milk -1/3 cup (105g) agave or maple syrup -1/2 cup (125g) creamy peanut butter -1/4 cup (50g) coconut oil -1 tsp vanilla extract -1 bag @emmysorganics Peanut Butter Brownie Snaps Line a 8x8” square pan with parchment paper. In a food processor, grind the Brownie Snaps for the crust to fine crumbs. With the mixer still running, slowly stream in the coconut oil until the crumbs begin to clump. Press the crust into a thin layer in the bottom of the pan. Freeze. Drain and rinse the cashews. Blend with coconut milk, agave/maple syrup, peanut butter, coconut oil, and vanilla until very smooth and creamy. Crumble half of the bag of Brownie Snaps into the blender and pulse to mix in but not grind. Pour the filling on top of the crust and smooth the top. Add the remaining cookies on top, pressing in slightly. Freeze overnight. Slice into 12 squares. Keep in the freezer and defrost 5-10 minutes before serving. #veganrecipes #dairyfreerecipes #nobakecheesecake #healthydesserts #cookiesandcream
Blueberry Crumble Bars! Sweet jammy blueberries pl Blueberry Crumble Bars! Sweet jammy blueberries plus the yummiest cinnamon oatmeal streusel. Swipe to see inside 🤩 Three glorious reasons to start making your berry crumbles with @ndmedjooldates [sponsored] instead of sugar… 1. The usually just jammy berry becomes ever so slightly creamy in the most delicious way😋 2. A boost of wholesome healthfulness that means you can/should a) eat then for breakfast or b) add lots of ice cream on top🍨 3. You never want to make berry crumble bars any other way again💙 New recipe on the blog (link in my bio!) #veganrecipes #blueberrycrumble #medjooldates #healthydesserts #glutenfreevegan
The EASIEST vegan chocolate mousse with just 6 sim The EASIEST vegan chocolate mousse with just 6 simple ingredients🍫🍫 Ingredients -13.5oz can coconut cream, shaken -10oz dairy-free semi-sweet chocolate chips -1/4 cup cocoa powder -2 tbsp maple syrup -1 tsp vanilla extract -pinch of salt Melt the chocolate chips. Set aside 10 minutes to cool. In a large bowl, beat together coconut cream, cocoa powder, maple syrup, salt, and vanilla. Add melted/cooled chocolate and continue beating until combined and smooth. Chill for 2-4 hours. Remove from the fridge, and beat again briefly until fluffy. Transfer to a piping bag (or simply spoon) in jars/bowls. Add toppings or just grab a spoon! #chocolovers #veganrecipes #veganchocolate #dairyfreemousse
Banana tahini muffins with a little friday flair ( Banana tahini muffins with a little friday flair (aka FROSTING)🧁 Try them… Ingredients -2–3 overripe bananas (~250g) -1/2 cup (125g) tahini (or nut/seed butter of choice) -1/3 cup (105g) coconut sugar -3/4 cup (180g) almond milk -1 tbsp apple cider vinegar -1 tsp vanilla extract -1 1/4 cup (175g) cassava flour -3 tbsp (23g) coconut flour -1 tsp baking soda -1/4 tsp salt -2 tsp cinnamon -1/3 cup chopped walnuts (optional) Stir apple cider vinegar into the almond milk and set aside for 10 minutes. Whisk together flours, baking soda, salt, and cinnamon. Blend bananas, coconut sugar, almond milk + vinegar mixture, tahini, and vanilla. Add blended mixture to the dry ingredients, and mix to combine. Fold in chopped nuts. Scoop into a lined or greased muffin pan, filling each 3/4 of the way. Bake for 23-25 minutes at 350ºF. Cool for 10-15 minutes in the pan, then transfer to a cooling rack to cool completely. Frost if desired, and eat! https://feastingonfruit.com/vegan-paleo-banana-tahini-muffins/ #veganbaking #veganpaleo #tahinirecipes #bananamuffins #healthysnacks
It’s the sparkly sugar coating on an already per It’s the sparkly sugar coating on an already perfect PB + melty chocolate middle cookie for me✨ The important peanut butter blossom components: LOTS of peanut butter, a touch of cinnamon, and @emmysorganics Peanut Butter Coconut Cookies folded in for extra PB flavor🥜🥜🍫 Ingredients (makes 16) -1 cup (250g) creamy peanut butter -1/2 cup (80g) coconut sugar -1 tsp vanilla extract -1 flax eggs (2 tbsp flax meal + 6 tbsp water) -2 tbsp (30g) almond milk -1/2 cup (60g) gluten-free flour -1/2 tsp baking soda -1/2 tsp salt -1/2 tsp cinnamon (optional) -4-5 @emmysorganics Peanut Butter Coconut Cookies -Coarse sugar for rolling (optional) -Dark chocolate kisses (or place a few choc chips in the middle instead!) Use a hand mixer to beat together the peanut butter, coconut sugar, prepared flax eggs, vanilla, and almond milk. Add the flour, baking soda, salt, and cinnamon. Mix again until just combined. Crumble the cookies into the batter in large chunks. Gently fold in. Line a baking sheet with parchment paper. Scoop/roll the dough into balls (2 tbsp per cookie), roll in coarse sugar, and flatten slightly on the pan. Leave room for them to spread, I recommend 8 per pan max. Bake for 12-14 minutes at 350°F. Remove them from the oven and immediately press a dark chocolate kiss into the center of each. Cool 10 minutes on the pan, then transfer to a cooling rack to cool completely.
Cinnamon Roll Baked Oatmeal! The yummiest, gooiest Cinnamon Roll Baked Oatmeal! The yummiest, gooiest, sweet-stickiest breakfast recipe I’ve ever created✨ Oats -1 1/2 cup (145g) rolled oats -1/4 cup (35g) chia seeds -2-4 tbsp (15-30g) coconut sugar -1 tsp baking powder -1/2 tsp salt -2 tsp cinnamon -6 @emmysorganics Vanilla Bean Cookies -1 1/4 cups (300g) almond milk -1/4 cup (55g) vegan butter or coconut oil Cinnamon Swirl -1/4 cup (30g) coconut sugar -1/2 tsp vanilla -1 tsp cinnamon -2 tbsp (32g) almond butter -1 tbsp (15g) melted vegan butter or coconut oil Glaze -1/2 cup powder sugar -1 tbsp milk Mix together oats, chia seeds, coconut sugar, baking powder, salt, and cinnamon in a bowl. Crumble in the cookies. Combine almond milk and vegan butter/coconut oil, and microwave 60-90 seconds until warm and butter is fully melted. Pour into the oats mixture, and mix. Transfer the oats to a greased baking dish (9x9”). Mix together the cinnamon swirl ingredients. Use a spoon to make small wells in the top of the oats and fill/dollop with the cinnamon swirl. Bake 35-40 minutes at 350°F. Allow the oats to cool for 10 minutes or so, then drizzle with glaze. Slice, serve, and enjoy! #bakedoatmeal #cinnamonrolls #veganrecipes #healthybreakfastideas
For all your spring no-bake dessert needs: Lemon B For all your spring no-bake dessert needs: Lemon Blueberry Cheesecake Bars! Swirly berry bars with an unconventional trick for the light and CRISPY gluten-free crust, and the creamiest no-bake citrus sweet filling🍋🫐 Recipe linked in my bio! Happy friday✨ https://feastingonfruit.com/lemon-blueberry-cheesecake-bars/ #veganrecipes #nobakecheesecake #lemonblueberry #healthydessert
Prep a peanut buttery protein snack for yourself o Prep a peanut buttery protein snack for yourself on monday 👉 have a sweet choc + pb moment in your day all week🥜🍫 But hide them. Don’t share. They are too good. Everyone in your house will be hooked and they’ll be gone by wednesday. Learn from my mistakes, friends🥺 Ingredients -1 bag @emmysorganics Peanut Butter Coconut Cookies -1/2 cup (60g) protein powder of choice (I use @sproutliving) -1/4 tsp salt -1 cup (256g) peanut butter -2 tbsp (40g) maple syrup -1 tsp vanilla -2-3 tbsp almond milk if needed -3/4 cup (120g) semi-sweet chocolate chips In a food processor, blend the cookies with protein powder and salt. Add peanut butter, maple syrup, vanilla, and almond milk. Process until it starts to form a ball. Press firmly into a lined dish (9x5”). Melt the chocolate chips. Spread evenly on top of the bars. Refrigerate at least 4 hours (preferably overnight). Slice into 12 squares, and eat! Keep leftovers in the fridge. #chocolatepeanutbutter #vegansnacks #veganrecipes #peanutbutterlover
Blueberry Walnut Coffee Cake! THE coffee cake for Blueberry Walnut Coffee Cake! THE coffee cake for cozy mornings while we count down days until spring☀️ Vegan and grain-free with an ultra moist fluffy crumb! Recipe below… Cake -3/4 cup (180g) non-dairy yogurt -1/2 cup (125g) almond butter or tahini -1/2 cup (160g) maple syrup -1 tsp vanilla extract -1/3 cup (40g) coconut flour -1/3 cup (40g) tapioca flour -2 tsp baking powder -1/4 tsp salt -1 cup blueberries (fresh or frozen) Streusel -1/4 cup (50g) coconut oil -1/4 cup (35g) coconut sugar -2 tbsp (15g) coconut flour -1 tsp cinnamon -1/4 cup (30g) chopped walnuts Preheat the oven to 350F. Whisk together yogurt, nut butter, maple syrup, and vanilla. Add dry ingredients and mix to combine. Gently fold in the berries. Spread into a greased or lined baking dish (mine was 9x6”). In a small bowl combine all the crumble ingredients. Mix with a fork until clumpy. Sprinkle evenly over the top of the cake batter and press in gently. Bake for 38-40 minutes (the center should feel firm to the touch when it’s done). Remove from the oven, cool for at least 30 minutes before slicing. #veganbaking #coffeecake #glutenfreevegan #brunchrecipes
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vegan, gluten-free, easy, cookies, oil-free, sweet · April 30, 2018

Chocolate Chunk Oatmeal Cookies

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Easy vegan oatmeal cookies studded with dark chocolate chunks and the perfect crunchy on the outside, tender on the inside texture!

Chocolate Chunk Vegan Oatmeal Cookies

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.

Chocolate Chunk Vegan Oatmeal CookiesChocolate Chunk Vegan Oatmeal Cookies

If you can’t tell I’m a little smitten.

And that batch I tested with peanut butter…more than a little smitten.

Chocolate Chunk Vegan Oatmeal Cookies

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.

Chocolate Chunk Vegan Oatmeal Cookies

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!

Chocolate Chunk Vegan Oatmeal Cookies

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Chocolate Chunk Oatmeal Cookies

★★★★★ 4.9 from 19 reviews
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25 minutes
  • Yield: 12 cookies 1x
  • Category: cookies
  • Method: baking
  • Cuisine: american
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Description

Easy vegan oatmeal cookies studded with dark chocolate chunks and the perfect crunchy on the outside, tender on the inside texture!


Ingredients

Scale
  • 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

  1. Preheat the oven to 350F.
  2. In a mixing bowl, combine the almond butter (or applesauce), maple syrup, vanilla, and salt.
  3. Stir to combine.
  4. Add the oat flour, oats, and baking soda. Mix to form a thick dough.
  5. Fold in the chocolate chunks.
  6. Drop spoonfuls of batter onto a pan lined with parchment paper. Press lightly to flatten.
  7. Bake for 15 minutes at 350F.
  8. Remove from the oven and cool for 10 minutes before eating.
  9. 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

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In: vegan, gluten-free, easy, cookies, oil-free, sweet · Tagged: almond butter, breakfast, chocolate chip, dessert, snack, video, oil-free, baking, applesauce, healthy, egg-free, crispy

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Comments

  1. Dafna says

    April 30, 2018 at 12:49 pm

    It looks delicious! Do you think it could work with date syrup instead of maple?

    Reply
    • Natalie says

      April 30, 2018 at 5:51 pm

      Yep absolutely! Date syrup though, not date paste 🙂

      Reply
  2. Ashley says

    April 30, 2018 at 1:51 pm

    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!

    Reply
    • Natalie says

      April 30, 2018 at 5:53 pm

      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!

      Reply
      • Ashley says

        April 30, 2018 at 7:23 pm

        Every Monday that involves cookies is a HAPPY Monday!!!

        Reply
      • Devina says

        February 7, 2021 at 5:27 am

        Can you use peanut butter for this?

        Reply
        • Natalie says

          February 7, 2021 at 10:16 am

          Absolutely! That would be delish here 🙂

          Reply
  3. Hannah says

    April 30, 2018 at 5:25 pm

    Yum! Ok, ok, but what does one do if they want to use a nut butter/applesauce combo?? Blasphemous?

    Reply
    • Natalie says

      April 30, 2018 at 5:51 pm

      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 🙂

      Reply
      • Healthy Omnivore says

        May 27, 2018 at 4:49 pm

        That’s what I did, and it came out great!

        ★★★★★

        Reply
      • May says

        October 6, 2021 at 5:29 am

        Hi! I used almond butter/applesauce combo but it came out a bit too sweet for me. The applesauce I made was sweet even without sugar and I forgot to reduce the amount of honey. Is there something I can do to fix the dough? I put the dough in the ref for the meantime.

        Reply
        • Natalie says

          October 6, 2021 at 9:34 am

          Ah didn’t consider that your applesauce might be sweetened🙈 Hmm theres really no way to take out sweetness now and adding more flour to offset will just make them dry, so I’m afraid your just going to have to fix it next time around. SOrry!

          Reply
  4. Yvonne says

    April 30, 2018 at 8:23 pm

    What if we don’t have oat flour? Can I make that by blending some rolled oats? Use regular flour? Thanks in advance!

    Reply
    • Natalie says

      April 30, 2018 at 10:39 pm

      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 🙂

      Reply
      • Yvonne says

        April 30, 2018 at 10:42 pm

        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! 🙂

        ★★★★★

        Reply
        • Natalie says

          May 1, 2018 at 6:28 pm

          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!

          Reply
  5. The Vegan 8 says

    April 30, 2018 at 9:34 pm

    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!

    Reply
    • Natalie says

      April 30, 2018 at 10:38 pm

      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…🤗

      Reply
      • The Vegan 8 says

        May 1, 2018 at 2:21 am

        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!

        Reply
        • Natalie says

          May 1, 2018 at 6:30 pm

          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❤️

          Reply
  6. Estee Hammer says

    April 30, 2018 at 9:37 pm

    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!

    ★★★★★

    Reply
    • Natalie says

      April 30, 2018 at 10:40 pm

      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😆

      Reply
  7. Maria says

    May 1, 2018 at 10:41 am

    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?

    Reply
    • Natalie says

      May 1, 2018 at 6:27 pm

      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/

      Reply
  8. Brittany Audra @ Audra's Appetite says

    May 1, 2018 at 3:54 pm

    I am so excited to try these!! Love anything with oatmeal and chocolate 🙂

    Reply
    • Natalie says

      May 1, 2018 at 6:23 pm

      Thanks for checking them out Audra, and I’m right there with ya🍫🍪

      Reply
  9. Terri Edwards says

    May 1, 2018 at 6:49 pm

    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

    Reply
    • Natalie says

      May 2, 2018 at 8:46 am

      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!

      Reply
  10. Bethery says

    May 2, 2018 at 3:06 pm

    Oh yeah! I’m definitely onboard for this one. Just have to blitz up a little oat flour.
    Thanks!

    Reply
    • Natalie says

      May 2, 2018 at 7:00 pm

      Woohoo! My whole family loved them, so I can’t wait to hear what you think 🙂

      Reply
  11. Cris says

    May 2, 2018 at 6:19 pm

    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.?

    Reply
    • Natalie says

      May 2, 2018 at 6:57 pm

      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!

      Reply
      • Ann Tice says

        May 7, 2019 at 3:13 pm

        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!

        Reply
        • Natalie says

          May 7, 2019 at 10:16 pm

          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!

          Reply
          • Ann says

            May 7, 2019 at 11:12 pm

            Thank you so much for your suggestions! I’m so looking forward to making them with cassava flour, unsweetened coconut, and dark chocolate chunks!
            !

          • Natalie says

            May 8, 2019 at 10:40 am

            That sounds like an awesome combo (you’re inspiring me now…), let me know how they turn out!

  12. Ellen Lederman says

    May 2, 2018 at 9:12 pm

    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!

    ★★★★★

    Reply
    • Natalie says

      May 4, 2018 at 7:48 am

      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🤗

      Reply
  13. Mandy says

    May 4, 2018 at 1:25 pm

    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!

    Reply
    • Natalie says

      May 4, 2018 at 5:56 pm

      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

      Reply
  14. Valeria says

    May 4, 2018 at 3:27 pm

    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!!!

    ★★★★★

    Reply