make your own chocolate + vegan oatmeal chocolate chip cookies.

Last week, Michael and I were out for a stroll with the pup in our fabulous new city. I can’t recall how we got onto the topic, but for some reason, Michael off-handedly said, “My ex-girlfriend used to make the best chocolate chip cookies”.

Challenge. Accepted.


I immediately – truly, within 10 minutes of arriving home from the walk – set about my task of making chocolate chip cookies that might claim the title of “best ever”. The only challenge was that the ex-girlfriend (who I know and like a lot!) is not vegan and was definitely using regular wheat flour, butter, eggs and traditional chocolate chips in her recipe. Totally cool… I just don’t buy any of those things and didn’t have them in the house. (I also had no interest in just making a recipe off the internet using standard cookie ingredients. If I was going to win this self-imposed challenge, I was going to do it using healthy ingredients, Amy-style.)

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And that, kids, is how this recipe happened. I will admit that they didn’t turn out exactly as I’d expected, and Michael’s enthusiastic noshing was a little less firework-packed than I’d hoped, but they’re still pretty darn excellent… especially considering they’re vegan, gluten-free and made without any sugar. Plus, they were a great excuse to try making my own cheater chocolate chunks -- just coconut oil, cocoa powder and a bit of almond milk. See the recipe below for the how-to.


(Really, though, Michael is such a good sport – I’m pretty grateful for his acting training sometimes, even if I can tell he’s exaggerating a little about how much he likes something.)


If you’re expecting uber-sweet, these cookies are not that. If your tastebuds are already acclimated to an I Quit Sugar lifestyle, or you just generally don’t dig the sweet stuff, these will be a great desserty option. (I’ve started using plain pumpkin puree as a barometer for sweetness when I’m talking with clients about sugar and taste preferences. I think plain pumpkin is SUPER sweet (like a 9/10) because of how my tastes have changed after two years sans sugar, but if you’re used to agave, honey, etc, pumpkin might be more like a 2 or 3/10. Something to experiment with for yourself!)

So, here we go. The answer to the “my ex-girlfriend was a better baker than you” proposition. Whatever. Baking isn’t usually my thing anyways. I’ll be over here with my taco bowls and savory soups.

Happy baking, chocolate fiend,

amy be well signature






chocolatey chocolate chip cookies
Yields 18
Vegan, gluten-free, sugar-free chocolate chunk cookies. A little coconut and the added touch of homemade chocolate chunks (cheater-style) make these the perfect antidote to anyone questioning your baking skills. ;)
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Cook Time
30 min
Cook Time
30 min
  1. Chocolately Chocolate Chip Cookies
  2. Makes 18
  3. Prep time: 20 minutes + 45 minutes in the freezer for chocolate chunks
  4. Cook time: 30 minutes
  5. 1 ¾ cups gluten-free oats, divided
  6. ½ tsp baking soda
  7. ¼ tsp salt
  8. 2/3 cup coconut oil, divided*
  9. 7 tbsp cocoa powder, divided*
  10. ¼ cup + 2 tbsp almond milk*
  11. 1/3 cup shredded coconut
  12. 1 tbsp flax meal
  13. 1 tsp vanilla
  14. ¼ cup walnuts, coarsely chopped
  15. *If you’re using packaged chocolate chips instead of making your own, you’ll only need 1/3 cup coconut oil, 4 tbsp cocoa powder and ¼ cup almond milk.
If using packaged chocolate chips, go to Step 3. If making your own chocolate chunks
  1. 1. Heat 1/3 cup coconut oil over medium heat until liquid. Add 3 tbsp cocoa powder and 2 tbsp almond milk, stirring to combine.
  2. 2. Heat these together for about a minute until smooth and even, then transfer to a shallow dish (I used an 8”x8” baking tray with 1” sides and tilted it around so the mixture covered the bottom in an even ¼” layer). Place in the freezer to set (about 45 minutes). After this period, the mixture should be hardened into a solid mass and you can break it into coarse chunks using the tip of a knife.
  3. 3. Preheat oven to 375F.
  4. 4. Blend ½ cup of your oats in the food processor until they form a fine flour.
  5. 5. Combine oat flour, remaining whole oats, baking soda and salt in a large mixing bowl and stir to blend evenly.
  6. 6. In a separate small mixing bowl, whisk together remaining coconut oil, remaining cocoa powder, remaining almond milk, shredded coconut, flax and vanilla.
  7. 7. Add wet mixture to dry mixture and stir thoroughly to form an even batter.
  8. 8. Fold in walnuts and chocolate chunks.
  9. 9. Drop batter by 1 tbsp spoonfuls onto a baking sheet. Transfer to the oven and bake 30 minutes, turning cookies over after 15 minutes.
  10. 10. Remove from the oven and allow them to cool 5-10 minutes before removing from the tray.
  1. Store in the fridge in a sealed container.
From The Ground Up Wellness
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Posted in dessert, gluten-free recipes, health coaching info, homepage featured, kid-friendly recipes, recipes, snacks

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