Easy flourless chocolate chip cookies

Did you know that chocolate chip cookies can talk?

It’s true. Every time I pass by a plate of cookies sitting on the kitchen counter, they call out to me, informing me of their existence and telling me that I want to eat them.

As if I needed a reminder.

And with five stars and over 500 positive reader reviews, clearly this flourless chocolate chip cookie recipe speaks to you all as well.

Homemade oatmeal chocolate chip cookies symbolize everything that is good in the world: love, comfort, wholesomeness, and gooey chocolate chips.

Still craving cookies? Make 4 ingredient Snowball Cookies

Why you’ll love these healthy flourless oatmeal cookies

The best chewy texture. If traditional chocolate chip cookies are good, these are even more delicious than normal cookies, because they take out the flour and replace it with soft, hearty rolled oats instead.

Rich, elevated flavor. Without all the dense and starchy wheat flour to weigh the cookie down, each distinct flavor and texture really shines. The oats lend a natural sweetness to every bite, and they have the perfect amount of chocolate chips.

Guests love them. The cookies are a huge party favorite. I first created the recipe over a decade ago and have been making them for book clubs, birthday parties, and potlucks ever since!

Portable dessert option. They are easy to transport and can be left out on the counter without melting as long as it is not too hot. Guests of all ages and dietary preferences love the classic flourless chocolate chip cookies.

Also try these Homemade Protein Bars

Key ingredients

To make the recipe, you need rolled or quick oats, chocolate chips, sweetener, baking soda, salt, butter or oil, and milk of choice.

Rolled oats – I like traditional old fashioned Scottish or Irish oats. Quick oats or instant oats can work in a pinch. Do not use steel cut oats.

For gluten free flourless cookies, look for certified gluten free oats at the grocery store or pick up a bag of rolled quinoa flakes.

Chocolate chips – Feel free to use mini or regular dark chocolate, semi sweet chocolate, milk chocolate, white chocolate, or a combination of chocolate chips.

To create vegan flourless chocolate chip cookies, simply use dairy free chocolate chips, plant based butter or oil, and nondairy milk.

Sugar – Good sweetener options include regular granulated sugar, brown sugar, packed unrefined coconut sugar, or sugar free xylitol.

If you experiment with other options like pure maple syrup, honey, agave, or stevia, let me know how it goes.

Fat source – Coconut oil, vegetable oil, or softened butter all work well.

You may substitute softened peanut butter or almond butter, or plant based butter.

I do not recommend leaving out the fat unless you want fluffy muffin cookies instead of chewy, buttery ones.

Customizations – Suit the cookies to your personal tastes by stirring in a pinch of cinnamon or a handful of diced walnuts, pecans, almonds, macadamia nuts, or shredded coconut along with the chocolate chips.

Preparing the recipe for a family party or overnight guests? You can easily double or triple all ingredients to feed a large crowd.

The recipe is naturally egg free and can also be oil free, nut free, and sugar free. For those who want keto cookies with no flour, I include an option in the recipe box.

For low carb cookies, try Coconut Flour Cookies

Step by step recipe video

How to make flourless chocolate chip cookies

1. Start by preheating the oven to 350 degrees Fahrenheit.
2. Blend the oats, baking soda, salt, and sugar in a food processor or blender until the texture resembles that of flour.
3. Mix with the chocolate chips, oil or butter, and milk of choice to form a cookie dough. If too dry, slowly add up to one tablespoon additional milk of choice.
4. Use either a cookie scoop or your hands to roll cookie dough balls, and place them on a greased baking sheet. The cookies will spread more with butter than with oil, so press each cookie down a little if you use oil and prefer flatter cookies to puffy cookie balls.
5. Bake on the oven’s center rack for just eight minutes, remove from the oven, and let them cool an additional ten minutes, during which time they will firm up nicely.

Storage tips and tricks

Store flourless chocolate chip cookies as you would traditional chocolate chip cookies.

Leftovers can be refrigerated or stored in a container or cookie jar.

The cookies should stay fresh for up to a month or possibly longer when covered and stored in a cool, dry place.

Want instant chocolate chip cookies without all the work? Freeze leftovers in an airtight covered container for up to six months. Thaw, and enjoy.

This chocolate chip cookie recipe inspired my Healthy Oatmeal Cookies.

Print

Flourless Chocolate Chip Cookies

This soft and chewy flourless chocolate chip cookies recipe is delicious for snack or dessert!

Course Dessert

Cuisine American

Keyword chocolate chip cookies, chocolate chips, oats

Cook Time 8 minutes minutes

Total Time 8 minutes minutes

Servings 16 cookies

Calories 74kcal

Ingredients

• 1 1/2 cups rolled oats (for grain free, try these Keto Cookies)
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup sugar
• 1/3 cup chocolate chips
• 2 tbsp butter or oil
• 2 1/2 tbsp milk of choice

Instructions

• To make the flourless chocolate chip cookies, first preheat the oven to 350 F. Blend the first 4 ingredients in a food processor or blender until they form a fine flour consistency. Mix with remaining ingredients to create a cookie dough texture. Using a cookie scoop or your hands, roll or form into balls, and place on a greased cookie sheet. Cook 8 minutes for soft cookies or 10 minutes for crispy cookies. Then remove from the oven when still undercooked. Let cool before handling, and they will firm up. Feel free to double the recipe!

  View Nutrition Facts

Video

Notes

Readers also love these healthy Sweet Potato Brownies.

 

Nutrition

Serving: 1cookie | Calories: 74kcal | Carbohydrates: 11g | Protein: 1.5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 30mg | Potassium: 41mg | Fiber: 1.9g | Sugar: 8g | Vitamin A: 1IU | Calcium: 11mg

More Easy Cookie Recipes

Healthy Chocolate Chip Cookies

Chocolate Crinkle Cookies

Vegan Chocolate Chip Cookies

Keto Peanut Butter Cookies

Or these Vegan Peanut Butter Cookies

Vegan Sugar Cookies

Healthy Cookies Recipes

The post Flourless Chocolate Chip Cookies appeared first on Chocolate Covered Katie.

Easy single serving cookie recipe

Want a chewy peanut butter cookie?

What about an easy recipe that makes just one soft homemade peanut butter cookie, doesn’t require any eggs, and can be whipped up in just ten minutes flat?

Whether you live alone or simply do not want the temptation of an entire batch of cookies, this single serving peanut butter cookie is the perfect answer.

Also make these Peanut Butter Truffles

Single serving peanut butter cookie ingredients

The recipe calls for peanut butter, pure vanilla extract, flour, baking soda, salt, sweetener of choice, milk of choice, and optional ingredients like chocolate chips or chopped peanuts.

Flours that work include spelt, white, whole wheat pastry, oat (my favorite), and almond flour for a keto version. I do not recommend coconut flour here.

You can use any all purpose liquid or granulated sweetener, including pure maple syrup, agave, honey (not for vegans), brown sugar, white sugar, coconut sugar, or granulated erythritol or xylitol for a sugar free cookie.

Liquid sweeteners yield a more cakey cookie, while cookies made with granulated sugar have a more chewy texture.

Almond butter, cashew butter, macadamia nut butter, or nut free sunflower butter all work as peanut free alternatives.

*For a larger serving, make Vegan Peanut Butter Cookies

Step by step recipe video

How to make a peanut butter cookie for one

Preheat an oven or toaster oven to 350 degrees Fahrenheit.

If using natural peanut butter from the refrigerator, either let it sit out for a few hours or gently warm it until soft and easily stir-able.

Stir together the flour, salt, baking soda, optional chopped peanuts, and granulated sugar (if using). Then mix in the peanut butter, vanilla extract, milk of choice, and any liquid sweetener you might be using.

If using a dry sugar instead of a liquid one, slowly add in just a little extra milk to achieve a peanut butter cookie dough texture.

Form into one large cookie or two smaller cookie shapes. Place on a cookie tray, and bake for seven minutes. They should look a little underdone after this time. Let cool before handling, during which time the cookies will firm up considerably.

A few readers have reported success in a microwave, but I have not tried it yet here. If you prefer, I do have a chocolate chip recipe for Microwave Cookies.

Storing leftovers

The best and worst part about making a single serving cookie is that there are not likely to be any leftovers.

However, if you wish to save time and combine all of the peanut butter cookie ingredients the night before, you can store the unbaked cookie dough ball in a covered container in the fridge or freezer until ready to use.

Or if you have more willpower than I do, bake the cookie ahead of time. Then let it cool before enjoying the next day or freezing in an airtight container to enjoy within two months.

The recipe was adapted from this Single Serving Protein Cookie.

Print

Single Serving Peanut Butter Cookie

This single serving peanut butter cookie recipe will satisfy your peanut butter cookie cravings, with no need to share.

Course Dessert

Cuisine American

Keyword cookies, peanut butter

Servings 1 serving

Calories 170kcal

Ingredients

• 2 tbsp flour or almond meal
• 1 1/2 tbsp peanut butter or allergy friendly sub
• 1/16 tsp baking soda
• 1/16 tsp salt
• 1/4 tsp pure vanilla extract
• 1 1/2 tbsp liquid or granulated sweetener of choice
• 1 tsp milk of choice or water
• optional chocolate chips, chopped peanuts

Instructions

• Flours and sweeteners that work are listed above in this post. If you use liquid sweetener, the results will be more cakey. If you use granulated sugar, the cookie will be more chewy.

  Preheat an oven or toaster oven to 350 F. If not soft, gently warm peanut butter until easily stir-able. Mix dry ingredients. Stir in wet ingredients. If using granulated sweetener, add extra milk of choice as needed to achieve a cookie dough texture. Mix well and form into one or two cookies. Flatten into cookie shapes and bake for 7 minutes. Let cool before handling, because it firms up as it cools. Readers have also reported success in a microwave, but I have not tried.

  View Nutrition Facts

Video

Notes

Readers also love these Vegan Chocolate Chip Cookies.

 

Nutrition

Calories: 170kcal

More Easy Peanut Butter Ideas

Peanut Butter Brownies

Keto Peanut Butter Cookies

Vegan Ramen Noodles

Peanut Butter Muffins

3 Ingredient Peanut Butter Balls

Banana Oatmeal Cookies

Healthy Girl Scout Cookie Tagalongs

The post Single Serving Peanut Butter Cookie appeared first on Chocolate Covered Katie.

Homemade Girl Scout Cookies

It is Girl Scout Cookie season once again.

And you know what that means… Tagalongs! Thin Mints! Do Si Dos! Samoas!

Or whatever cookies they are selling nowadays.

(Mango Cremes? What??)

Also try these Vegan Chocolate Chip Cookies

Healthy peanut butter Tagalongs

I will stick with the classic.

Today’s recipe is for healthy homemade Tagalongs, those thick peanut butter patties with a buttery shortbread crust and smooth chocolate coating.

Until they come out with healthy Girl Scout Cookies (or at least vegan Girl Scout Cookie Tagalongs) I am not letting the Girl Scouts have all the fun.

At press time in 2025, Girl Scout Peanut Butter Patties, supplied by ABC Bakers, are vegan. However Tagalongs, supplied by Little Brownie Bakers, are not. The region you live in will determine which option is available to you.

And both options contain unhealthy hydrogenated oil.

So last weekend, I set up a DIY Girl Scout Cookie factory in the kitchen.

By the end of the night, my factory successfully churned out batches of homemade healthy Thin Mints, Caramel deLites, and Tagalongs.

The best part? All of the cookies were whole grain, gluten free, trans fat free, dairy free, and egg free.

I will never understand why an institution concerned with bringing up healthy young girls continues to produce and promote cookies containing artery clogging hydrogenated oil when alternative baking methods exist.

True, cookies are not supposed to be a health food, but why keep the trans fats? Even Oreos got rid of hydrogenated oil in their cookies.

Seriously, you will not miss the trans fats in these healthy Girl Scout Cookies.

They are just really good.

Trending recipe: Snowball Cookies (4 ingredients)

Healthy Girl Scout Cookie recipe video

Above, watch the full video showing how to make the cookies.

Ingredients

The recipe calls for peanut butter, chocolate chips, almond flour, sweetener of choice, salt, baking soda, water, and pure vanilla extract.

Peanut butter – Feel free to use either conventional or natural peanut butter.

For a peanut free alternative, almond butter, sunflower butter, or cashew butter work. Refrigerate the nut butter until ready to use, because you want it firm.

Almond flour – Fine almond flour or flourless almond meal is readily available at regular grocery stores, Trader Joe’s, Target, Whole Foods, and health food stores.

Allergic to almonds? Use this simple recipe for Vegan Sugar Cookies as the base of the cookies instead.

Chocolate – It is your choice whether to go with semi sweet, milk, oat milk, or dark chocolate chips.

Sweetener – I like unrefined pure maple syrup here. Honey, powdered sugar, and agave also work.

To create keto girl scout cookies, sweeten with stevia or powdered erythritol instead.

How to make healthy Girl Scout Cookies

The first step is to gather your ingredients. Preheat the oven to 325 degrees Fahrenheit.

Store the peanut butter in the refrigerator, because you want it firm, not runny.

Combine all dry ingredients except the chocolate chips in a large mixing bowl. Stir well to evenly incorporate the baking soda and salt.

Add in the wet ingredients, minus the peanut butter. It will seem dry at first. Keep stirring for at least a minute, breaking up large clumps of dough as you go.

Smush into a large ball, or transfer the cookie dough to a large Ziploc bag and smush into a ball from inside the bag. I find this second option much less messy and easier to shape without dough sticking to your hands.

From inside the bag or between two sheets of parchment paper, use a rolling pin to thinly roll the almond cookie mixture into a rectangle with about 1/8 inch thickness.

Use a cookie cutter or the rim of a small glass to cut circles or shapes of choice.

Re-roll any leftover dough scraps so none are wasted.

Place the raw cookie cut outs on a greased baking sheet or silicone baking mat, and bake on the center rack of the preheated oven for twelve minutes.

Let the baked cookies cool, then transfer to a parchment lined plate. Refrigerate or freeze until cold to the touch.

Spread peanut butter on top of each cookie base, then return to the refrigerator. This step is important because it ensures the peanut butter will not melt when it touches the hot chocolate sauce in the next step.

Chocolate coating

Add the chocolate chips to a microwave safe dish or the top bowl of a double boiler.

Carefully melt the chocolate, going slowly and checking often so it does not burn. If you are new to melting chocolate, you may find it helpful to read through the thorough instructions in my recipe for Chocolate Covered Strawberries.

Once the chips are fully melted, I find that stirring in just a teaspoon of vegetable or coconut oil yields a much smoother sauce. However, this ingredient is optional.

Using a spoon or fork, lower one peanut butter topped cookie into the chocolate. Set back on the parchment lined plate, and repeat this step with all remaining cookies.

Refrigerate to set the chocolate coating, then serve and enjoy.

Store any leftover Tagalongs in a cool, dry place or in the refrigerator or freezer.

The recipe was adapted from my Vegan Peanut Butter Cookies and these Keto Cookies.

Print

Healthy Girl Scout Cookie Tagalongs

This healthy Girl Scout Cookie peanut butter Tagalongs recipe can be vegan, gluten free, grain free, sugar free, and keto friendly!

Course Dessert

Cuisine American

Keyword almond flour, chocolate, girl scout cookies, keto, peanut butter, vegan

Cook Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 16 cookies

Calories 90kcal

Ingredients

Tagalong Cookies

• 1 cup almond flour
• 1/8 tsp salt
• 1/8 tsp baking soda
• 2 tbsp pure maple syrup or honey, or stevia equivalent
• 2 tsp water or oil
• 1/2 tsp pure vanilla extract
• 1/2 cup peanut butter or allergy friendly sub

Chocolate Coating

• 2/3 cup chocolate chips or Sugar Free Chocolate Chips
• 1 tsp oil (optional for a smoother chocolate sauce)

Instructions

• Preheat the oven to 325 F. Chill the peanut butter in the refrigerator. Stir cookie dry ingredients in a mixing bowl, then stir in wet (minus the peanut butter). It will be dry at first. Keep stirring for a minute or two, breaking up large clumps, until it resembles a cookie dough. Transfer to a large Ziploc bag and smush into a ball from inside the bag. Either still inside the bag or between two sheets of parchment paper, use a rolling pin to roll out the dough about 1/8 inch thick. Cut circles or shapes of choice with cookie cutters or the rim of a small glass. Bake 10 minutes. Let cool, then refrigerate or freeze until cold to the touch. Spread peanut butter on each cookie base. Return to the refrigerator while you carefully melt the chocolate then stir in the optional oil. Use a spoon to coat the cookies in chocolate. Refrigerate to set. Enjoy your homemade healthy Girl Scout Cookies!

  View Nutrition Facts

Video

Notes

Leftover peanut butter? Make Peanut Butter Overnight Oats or an easy Peanut Butter Banana Smoothie.

 

Nutrition

Serving: 1cookie | Calories: 90kcal | Carbohydrates: 3g | Protein: 3.8g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Sodium: 20mg | Potassium: 109mg | Fiber: 1.6g | Sugar: 1g | Vitamin A: 90IU | Calcium: 22mg | Iron: 1mg

Healthy Cookie And Bar Recipes

Healthy Oatmeal Cookies

Chocolate Crinkle Cookies

Keto Peanut Butter Cookies

Homemade Chocolate Bars

Healthy Chocolate Chip Cookies

Baked Oatmeal Bars

More About The Cookbook

The post Healthy Girl Scout Cookie Tagalongs appeared first on Chocolate Covered Katie.

The best vegan oatmeal raisin cookies

With crispy edges surrounding soft and chewy centers, these classic vegan oatmeal cookies give you the best of both worlds.

They are packed with heart healthy oats and cinnamon raisin flavor, and it’s almost impossible to stop at just one!

The cookies are totally vegan, with no eggs, no butter, and no dairy required.

Unlike many other vegan oatmeal raisin cookie recipes, they can be made without chia or flax eggs too.

Also make these Healthy Chocolate Chip Cookies

Oatmeal raisin cookie ingredients

Here is what you need to make the recipe:

Rolled oats, ground cinnamon, flour, pure vanilla extract, salt, baking soda, sugar, plant based butter, water or dairy free milk, and raisins.

Flour – Spelt flour, oat flour, all purpose gluten free flour, or white flour work in the recipe. Whole wheat or pastry flour yield dense and slightly gummy cookies.

If you prefer low carb flourless cookies, try these Coconut Flour Cookies.

Raisins – As a fun flavor twist, replace the raisins with dried cranberries or dried diced cherries, dates, apricots, figs, or another dried fruit.

Oats – Look for old fashioned rolled oats, like the kind from Quaker or Bob’s Red Mill. Scottish oats and Irish oats work equally well.

Quick oats can be substituted in an equal amount for the rolled. Steel cut oats are not recommended in these dairy free oatmeal raisin cookies because the texture will turn out completely different.

Sugar – I normally use traditional white sugar here. You can substitute packed coconut sugar or brown sugar for a softer texture.

Or for added sugar free oatmeal raisin cookies, substitute xylitol or a monk fruit erythritol blend for the brown sugar or coconut sugar.

I have not tried replacing the sugar with pure maple syrup or agave so cannot vouch for those substitutions.

Vegan butter – Look for a full fat plant based butter spread. Brands that work well include Country Crock plant butter, Earth Balance (stick or tub), or Miyoko’s.

Melted coconut oil works as a substitute for the butter if you prefer. Softened almond butter also works, although you will need a slightly higher amount because it contains less liquid than melted butter.

Ground cinnamon – This ingredient is optional for those who love a slight cinnamon flavor in their oatmeal cookies.

If I include the cinnamon, I also like to drizzle a basic powdered sugar glaze on top of the finished recipe to create the most delicious vegan iced oatmeal raisin cookies.

Fat free oatmeal raisin cookies

Some people have asked if you can substitute the plant based butter or coconut oil for applesauce, canned pumpkin, or mashed banana.

Technically, you can. The fat free cookies will have a puffy texture similar to that of a muffin top.

Some readers may be perfectly fine with this, and the lower fat version makes for great breakfast cookies.

I like the banana option best of the three, although I am not personally a fan of fat free desserts in general.

Step by step recipe video

Above, watch the vegan oatmeal raisin cookie video

How to make vegan oatmeal raisin cookies

Start by combining the oats, flour, sugar, salt, baking soda, cinnamon, and raisins in a large mixing bowl. Stir very well.

Stir in the liquid ingredients, either with a spoon or in an electric stand mixer.

Once you achieve an oatmeal cookie dough texture, you can either scoop into cookie dough balls right away or chill the dough in the fridge for chewier cookies. Chilling the dough also makes it easier to shape into cookies later.

Arrange the oatmeal cookie dough balls on a greased cookie baking sheet. These oatmeal cookies will spread in the oven as they cook, so be sure to leave space between each cookie ball.

Preheat the oven to 350 degrees Fahrenheit. Once the oven is preheated, place the cookie sheet on the center rack and bake for eleven minutes.

Let cool on a cooling rack for at least ten minutes before handling. The eggless oatmeal raisin cookies will firm up during this time.

Use leftover raisins in this Vegan Carrot Cake

Cookie storage tips

Once cooled, store the cookies in an airtight container on the counter for up to five days or refrigerate for up to two weeks.

You can also freeze the cookies for up to three months in an airtight container, with parchment paper in between each layer of cookies so they won’t stick together.

If you like crispier cookies, store them in a glass container. For softer cookies, use a plastic container.

These cookies make great holiday or Christmas gifts!

Using gram measurements in the recipe

If you prefer to bake with a food scale, below are the exact measurements to use.

Measure 90 grams flour, 30 grams quick oats, 100 grams sugar, 40 grams raisins, 42 grams vegan butter, and 22 grams water.

Also remember to add in the salt, baking soda, pure vanilla extract, and optional ground cinnamon.

Print

Vegan Oatmeal Raisin Cookies

How to make the best vegan oatmeal raisin cookies, with crispy edges and delicious cinnamon raisin flavor!

Course Dessert

Cuisine American

Keyword cookies, oatmeal, raisins, vegan

Cook Time 11 minutes minutes

Total Time 11 minutes minutes

Servings 12 cookies

Calories 90kcal

Ingredients

• 3/4 cup flour (for flourless, try these Keto Cookies)
• 1/3 cup rolled oats
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup sugar or coconut sugar
• 1/3 cup raisins
• 3 tbsp vegan butter (or try these Healthy Oatmeal Cookies without butter)
• 1 1/2 tbsp water
• 1/4 tsp pure vanilla extract
• optional 1/2 tsp ground cinnamon

Instructions

• To make vegan oatmeal cookies, first combine the dry ingredients in a large mixing bowl. Stir well. Melt the vegan butter, then add all remaining ingredients to the mixing bowl. Stir to form a cookie dough texture. Either scoop into cookie dough balls right away or chill the dough in the refrigerator if you prefer chewier cookies. Once ready to bake, preheat the oven to 350 degrees F. Arrange the cookie dough balls on a greased cookie sheet. Leave space between each cookie because they will spread in the oven. Bake on the center rack for 11 minutes. Let cool before handling, during which time the cookies will firm up. Store in an airtight container for up to five days.

  View Nutrition Facts

Video

Notes

The recipe was adapted from the famous Vegan Chocolate Chip Cookies.

 

Nutrition

Serving: 1cookie | Calories: 90kcal | Carbohydrates: 16g | Protein: 1.5g | Fat: 2.4g | Saturated Fat: 1.4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.5g | Sodium: 67mg | Potassium: 46mg | Fiber: 1.5g | Sugar: 9g | Vitamin A: 22IU | Calcium: 5mg

Easy Vegan Cookie Recipes

Vegan Sugar Cookies

Vegan Snickerdoodles

Microwave Cookies

Vegan Peanut Butter Cookies

Healthy Cookies – 50 new recipes

The post Vegan Oatmeal Raisin Cookies appeared first on Chocolate Covered Katie.

The best gluten free snickerdoodles

With a fluffy cookie base and sweet cinnamon sugar coating, you will fall further and further in love with each irresistible bite.

The cookies are gluten free and grain free, and no one will ever guess!

Serve them on a holiday cookie tray at your next Thanksgiving gathering or Christmas party. Or make a large batch to keep all to yourself.

These thick cinnamon sugar snickerdoodles taste almost too good to share.

Also try this gluten free Crustless Pumpkin Pie

Popular gluten free cookies

With no wheat flour and no eggs to weigh them down, sugary homemade snickerdoodles will put Pillsbury to shame.

The gluten free vegan cookies can also be wheat free, dairy free, low carb, paleo, egg free, added sugar free, and keto friendly.

Among all the chocolate chip cookies, peanut butter cookies, and sugar cookies, these gluten free snickerdoodles are a guest favorite and always among the first to go.

Every time I bring them to an event, people ask me for the recipe!

Still craving cookies? Make Healthy Chocolate Chip Cookies

Gluten free snickerdoodle cookie ingredients

The recipe calls for almond flour or almond meal, powdered sugar or a sugar free alternative, butter or coconut oil, pure vanilla extract, salt, baking soda, water, and cinnamon sugar for the classic snickerdoodle coating.

Almond flour – Instead of wheat flour, the base of this recipe can be either almond flour or fine almond meal for flourless snickerdoodles.

If you would rather use gluten free all purpose flour to make a nut free version, try this award winning recipe for Vegan Snickerdoodles.

I do not recommend substituting coconut flour, cassava flour, or brown rice flour here, because the results will be completely different.

Spices – Ground cinnamon in the coating gives these cookies their delicious cinnamon sugar snickerdoodle flavor.

A pinch of salt balances out the sweetness, and baking soda makes the cookies perfectly light and chewy.

Sugar – Use powdered sugar or unrefined powdered coconut sugar.

Or for low carb and keto snickerdoodles with just one net carb each, use a powdered sweetener without sugar. Erythritol or a monk fruit blend work well.

I have not tried swapping out the powdered sugar for pure maple syrup or honey. If you wish to experiment, let me know how it goes.

Vanilla – It is important to buy pure vanilla extract for the best taste.

Stay away from anything that says imitation vanilla on the package label to ensure your finished product does not taste artificial.

Fat source – You can use full fat butter, plant based butter, or coconut oil in this gluten free cookie recipe.

Coconut oil imparts a wonderful slight coconut flavor. Go with the butter or vegan butter option if you do not want this taste.

The butter or oil works best if it is fully melted before mixing with the other cookie ingredients.

Step by step recipe video

Above, watch the gluten free snickerdoodle recipe video

How to make gluten free snickerdoodles

Step one is to preheat your oven to 325 degrees Fahrenheit.

Melt the butter or coconut oil, then combine it with the almond flour, powdered sugar, salt, baking soda, pure vanilla extract, and water in a large mixing bowl.

Stir all ingredients to form a snickerdoodle cookie dough.

Since the recipe has no gluten, you do not need to worry about over stirring the batter.

Form balls with a spoon or cookie scoop, then flatten into round cookie shapes with your hands. If you prefer, you can use cookie cutters to make cutout shapes instead.

In a cereal sized bowl, stir the cinnamon and granulated sugar until well mixed.

Dip each unbaked cookie fully into the cinnamon sugar coating with a spoon.

Place the gluten free treats on a baking sheet, and bake on the center rack of the preheated oven for twelve minutes.

Let the recipe cool for at least ten minutes before handling. They will firm up considerably during the cooling process.

Store leftover cookies in a covered container on the counter or in the refrigerator for up to five days. You can also freeze the cookies for at least three months.

Recipe Tip: Add a scoop of store bought or Coconut Ice Cream in between two cookies to create your own homemade cinnamon gluten free ice cream sandwich.

Flavor variations

Pumpkin pie: To make pumpkin snickerdoodles, replace the water in the recipe below with two tablespoons of canned pumpkin puree.

Add a fourth teaspoon of ground pumpkin pie spice to the cinnamon coating.

Chocolate chip: This one is easy. Simply throw in a handful of mini chocolate chips when you stir together the dry ingredients.

Cheesecake: Freeze twelve to fourteen teaspoon size amounts of cream cheese or cream cheese frosting on a parchment lined plate.

Press one of these small balls into each piece of cookie dough before forming the cookie around the frozen cream cheese.

Baking time and temperature remain the same as for the non stuffed version.

Peanut butter: Swap out the butter or coconut oil for a fourth cup of softened peanut butter. You can use almond butter or cashew butter if preferred.

On my list of ideas to try is using peanut flour instead of almond flour in this recipe. If you make this version before I do, please let me know how your results turn out.

Caramel apple: Substitute an equal amount of applesauce for the water.

Just before baking, press a salted caramel into the center of each cookie dough ball.

Sugar cookies: If you want plain gluten free sugar cookies instead of snickerdoodles, just omit the cinnamon sugar coating.

Enjoy your cookies unfrosted and hot from the oven. Or decorate them with frosting, royal icing, raspberry jam and powdered sugar, edible glitter, or sprinkles.

The recipe was adapted from my Keto Cookies and these Vegan Sugar Cookies.

Print

Gluten Free Snickerdoodles

These soft, chewy, sweet cinnamon gluten free snickerdoodles will quickly become your favorite gluten free holiday cookie recipe!

Course Dessert

Cuisine American

Keyword almond flour, cinnamon, flourless, keto, low carb, sugar free

Cook Time 12 minutes minutes

Total Time 12 minutes minutes

Servings 12 – 14 cookies

Calories 80kcal

Ingredients

• 2 cups almond flour or almond meal
• 1/3 cup powdered sugar or powdered sugar free sweetener
• 1/4 tsp salt
• 1/4 tsp baking soda
• 1/4 cup butter or coconut oil
• 1 tsp pure vanilla extract
• 2 tbsp water

Cinnamon Sugar Coating

• 1/4 cup sugar or granulated sweetener of choice
• 1/2 tbsp ground cinnamon

Instructions

• To make the gluten free snickerdoodle cookies, start by preheating the oven to 325 F. Melt the butter or oil. Stir all cookie ingredients very well to form a dough. Form balls, then use your hands to flatten into round cookies. Or you may use cookie cutters to make shapes instead. Stir the cinnamon and granulated sweetener in a bowl. Using a spoon, dip each cookie fully into the cinnamon sugar coating. Place on a cookie sheet, and bake on the oven's center rack for 12 minutes. Let cool fully before handling.

  View Nutrition Facts

Video

Notes

Also be sure to try these popular holiday Snowball Cookies.

 

Nutrition

Serving: 1cookie | Calories: 80kcal | Carbohydrates: 3g | Protein: 2.8g | Fat: 8g | Saturated Fat: 1.7g | Polyunsaturated Fat: 3.3g | Monounsaturated Fat: 2g | Sodium: 54mg | Potassium: 99mg | Fiber: 1.9g | Sugar: 0.4g | Vitamin A: 100IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg

More Gluten Free Desserts

Protein Cheesecake

Pumpkin Mousse

Chocolate Almond Flour Cake

Black Bean Brownies

Chickpea Cookie Dough Dip

Pumpkin Banana Bread

Gluten Free Carrot Cake Cupcakes

Blueberry Crisp Recipe

Banana Oatmeal Cookies

The post Gluten Free Snickerdoodles appeared first on Chocolate Covered Katie.

The best healthy oatmeal cookies

I’ve tried many oatmeal cookie recipes in my life, and these are by far the best.

Their texture finds that perfect balance between crispy and chewy, and the taste will remind you of a classic bakery style oatmeal cookie.

Yet they are also healthy and under 100 calories per cookie!

Bring a large batch to work, and watch all of your friends and coworkers beg you for the recipe. No one ever believes the cookies could possibly be egg free, dairy free, refined sugar free, and vegan.

Also bake these Oatmeal Muffins

What makes the oatmeal cookies healthy?

Each low calorie cookie provides over two grams of protein, six percent of the RDA for fiber, just two percent sodium, no cholesterol, and no artificial sugars.

Heart healthy nut butter takes the place of the coconut oil or butter found in traditional cookie recipes.

As a result, you get extra protein per cookie and much less saturated fat.

The rolled oats and spelt flour are packed with whole grains and fiber. In addition, oatmeal is an excellent source of vitamins and minerals, including B vitamins, magnesium, copper, and zinc.

Unrefined coconut sugar is less processed and lower on the glycemic index than brown sugar or white sugar.

As a chocolate lover, I often stir in antioxidant rich dark chocolate chips to create healthy oatmeal chocolate chip cookies.

For extra calcium and iron, you can opt for dried fruit or a sprinkle of superfood chia seeds if you prefer.

Leftover oats? Make Chocolate Overnight Oats

Ingredients

The recipe calls for oats, flour, almond butter, coconut sugar, salt, baking soda, pure vanilla extract, optional ground cinnamon, and water.

Oats – You can use rolled oats, quick oats, or instant oats. For the best results, do not go with steel cut oats.

To make gluten free oatmeal cookies, look for certified gluten free oats at the grocery store or swap oats for rolled quinoa flakes.

Flour – The recipe works with spelt flour or oat flour.

All purpose white flour works, although it is lower in fiber and therefore less healthy. Some brands of all purpose gluten free flour may also work.

If you prefer to bake with coconut flour, try these Coconut Flour Cookies.

Nut butter – I recommend a neutral flavored nut or seed butter, like almond butter, sunflower butter, or cashew butter.

If you love the combination of peanut butter, oats, and chocolate chips, choose crunchy or smooth peanut butter.

While not as healthy or high in protein, regular butter or plant based butter also work well in the cookie recipe.

Unrefined sugar – I use coconut sugar, evaporated cane juice, or date sugar for a healthier option than white sugar. All three ingredients should be readily available at health food stores and most traditional grocery stores.

If you prefer, white or brown sugar can be substituted. Decrease the amount of white sugar to just two thirds of a cup, because it weighs more than coconut sugar.

For cookies with no sugar added, swap out the coconut sugar for xylitol.

Add ins – Have fun customizing these healthy vegan oatmeal cookies by adding mini chocolate chips, raisins, dried figs, dates, cranberries, or shredded coconut.

I also love sprinkling in a small handful of diced heart healthy walnuts, almonds, macadamia nuts, hemp seeds, or pecans.

Less healthy, but just as tasty options include mini marshmallows, potato chips, white chocolate chips, chocolate sprinkles, or crushed pretzels.

For simple oatmeal cookies, feel free to completely skip the add ins. Or top them with vanilla frosting to make iced oatmeal cookies that are perfect for Christmas.

Healthy oatmeal cookie recipe video

Above, watch the video showing how to make healthy oat cookies

Oatmeal breakfast cookies

For fat free oat breakfast cookies with even more nutrition, replace the water and some or all of the nut butter with applesauce, canned pumpkin, or mashed banana.

The cookie texture will be denser and more fluffy, similar to that of a muffin.

Instead of chocolate chips, stir in a third cup of finely diced apple, optional raisins, and a pinch of cinnamon. Or add chopped dried apricots or prunes.

They make a wonderful balanced breakfast when served in the morning alongside a savory high protein Tofu Scramble.

Step by step instructions

1. Preheat the oven to 325 degrees Fahrenheit.
2. In a large mixing bowl, combine the flour, rolled oats, sugar, baking soda, salt, and optional chocolate chips or raisins. Stir well to evenly distribute all ingredients.
3. If your cashew or almond butter is not already thin and easy to stir, gently warm it in the microwave or in a small saucepan on the stove top.
4. Add the nut butter, water, and pure vanilla extract to the mixing bowl. Stir until it forms a cookie dough texture.
5. Break off cookie sized balls with your hands or a cookie scoop, and roll into balls.
6. Place the balls on a greased cookie sheet. Leave some space between each cookie dough ball, because they will spread out as they bake.
7. The recipe yields around sixteen cookies, so it is a good idea to bake them in two batches or on two trays so the cookies have room to spread.
8. Place the baking sheets on the center rack of the oven, and bake for ten minutes. The healthy oatmeal cookies should still look undercooked and delicate when you remove them from the oven.
9. Let cool about ten minutes before handling, as they will firm up considerably during the cooling process.

You may also like these oat Energy Balls

Baking tips and troubleshooting

Keep them soft. Natural nut butters are often firm or hard in texture, especially if you store the jar in the refrigerator. To ensure enough moisture in the dough, warm the third cup of nut butter until runny and easy to stir with a spoon.

Don’t add more liquid. The healthy oatmeal cookie dough will appear dry at first. Do not add more water or any milk. Just keep stirring for about a minute, breaking up large clumps of nut butter. It will eventually soften and turn into classic cookie dough.

Grease the cookie sheet. This step is important because it prevents the finished cookies from sticking to the pan. Using just a small amount of oil or fat free spray, you can easily lift the finished cookies off the tray after they cool.

Follow the recipe. Since this is a healthy cookie recipe, I already formulated it to be lower sugar than typical oatmeal cookie recipes. For the best texture and flavor, follow the instructions exactly as written the first time, to see how the cookies should taste.

After you bake these cookies once, feel free to make as many substitutions as you wish. You may even discover a new version that you love even more than the original.

Store on the counter or freezer. Once cooled, store leftover cookies in an airtight covered container on the counter for up to a week. Or freeze for up to three months and thaw before eating.

Making cookies with a food scale

For the most accurate measurements and consistent results each time, I recommend using a kitchen food scale if you own one.

Measure out 90 grams of flour, 45 grams of oats, 100 grams of coconut sugar, 40 grams of add ins, 80 grams of almond butter, and 30 grams of water.

Also be sure to remember the salt, baking soda, vanilla, and optional cinnamon.

The recipe was adapted from these Healthy Chocolate Chip Cookies.

Print

Healthy Oatmeal Cookies

This healthy oatmeal cookies recipe is soft, crisp, chewy, and packed with wholesome ingredients!

Course Dessert

Cuisine American

Keyword chocolate chip cookies, cookies, oatmeal, oats

Cook Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 16 cookies

Calories 80kcal

Ingredients

• 3/4 cup spelt flour or oat flour (or try these Keto Cookies)
• 1/2 cup rolled oats
• 3/4 cup coconut sugar
• 1/3 cup chocolate chips or raisins or add-ins of choice
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/3 cup almond butter or cashew butter (regular butter also works)
• 2 tbsp water
• 1/4 tsp pure vanilla extract
• 1/4 tsp ground cinnamon (optional)

Instructions

• To make the healthy oatmeal cookies, start by preheating the oven to 325 F. If your nut butter is not already easy to stir, gently warm it in the microwave or in a small pan on the stove until thin and runny. Stir dry ingredients in a large bowl, then mix in remaining ingredients. The dough will be dry at first but will form a cookie dough texture after about a minute. So keep stirring and breaking up all clumps of nut butter. For best results, do not add more liquid. Roll into cookie dough balls, and place the balls on two greased baking sheets. Leave space between each ball because they will spread as they cook. Bake on the center rack of the oven for 10 minutes. Let cool before handling, during which time the cookies firm up considerably.

  View Nutrition Facts

Video

Notes

For a fruit sweetened version, try these 3 ingredient Banana Oatmeal Cookies.

 

Nutrition

Serving: 1cookie | Calories: 80kcal | Carbohydrates: 12g | Protein: 2.5g | Fat: 2.8g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1.3g | Monounsaturated Fat: 1.3g | Sodium: 32mg | Potassium: 68mg | Fiber: 1.6g | Sugar: 5g | Vitamin A: 70IU | Calcium: 15mg

Healthy Cookies And Bars

Vegan Chocolate Chip Cookies

Chickpea Blondies

Keto Peanut Butter Cookies

Or these Vegan Peanut Butter Cookies

Tahini Cookies

Healthy Pumpkin Cookies

Protein Bars

Vegan Sugar Cookies

The post Healthy Oatmeal Cookies appeared first on Chocolate Covered Katie.

Low carb coconut flour cookies

With a deliciously fluffy texture, these keto friendly cookies taste like a cross between a gooey chocolate chip cookie and a sweet coconut macaroon.

And you can make them with just 5 ingredients!

The homemade healthy cookies include low carb, vegan, gluten free, soy free, wheat free, tree nut free, grain free, paleo, and sugar free options.

Plus, there is no stand mixer required. The recipe is super quick to prepare in your very own kitchen. Whip up a batch for dessert, and watch them all disappear.

You may also like: Keto Cheesecake

Coconut flour chocolate chip cookies

This is the best coconut flour cookie recipe you will find.

While many coconut flour cookie recipes require other flours, starch, or nut butter to hold the cookies together, this one needs no almond flour and no tapioca flour.

It can be made with no eggs as well.

Throw in a handful of chocolate chips or sugar free chocolate chips to make chocolate chip cookies, or leave the chips out for coconut shortbread cookies or sugar cookies.

Also make this Avocado Chocolate Mousse

Ingredients for the recipe

To make the coconut flour cookies, you need coconut oil, sweetener, salt, eggs or flax eggs, optional chocolate chips, and of course coconut flour.

The recipe works with any all purpose liquid sweetener, including pure maple syrup, honey, or agave.

For keto coconut cookies, use keto syrup. Some readers have also mentioned successful results with stevia and water in place of the liquid sweetener, but I have not tried this option.

You can choose either melted coconut oil or butter for the fat in the recipe. To yield the best results and most buttery texture, do not substitute low fat butter spreads.

For vegan coconut flour cookies, make your own flax eggs. Just be sure to whip up the flax eggs and give them time to sit and fully gel before proceeding with the next steps of the recipe.

Feel free to add a handful of dark or semi sweet chocolate chips, peanut butter chips, or white chocolate chips.

These cookies are also lovely with a pinch of cinnamon or a sprinkle of finely chopped walnuts, almonds, or pecans stirred into the dough.

What is coconut flour?

Dried coconut is the one and only ingredient in coconut flour.

The coconut is finely ground until it resembles traditional wheat flour, yet it is grain free and contains no gluten.

Coconut flour is very high in fiber and also packs potassium, iron, and three grams of protein into just two tablespoons.

It absorbs liquid like a sponge and therefore can almost never be used as an equal substitution in baked goods calling for other flours.

So it is best to find recipes that specifically call for coconut flour instead of trying to substitute coconut flour for almond flour or all purpose flour.

Can I substitute a different flour?

This recipe has only been tested with coconut flour, so use one of the following recipes instead if you prefer a different flour:

For almond flour cookies, make these Keto Cookies.

To make oat flour cookies, try these Healthy Chocolate Chip Cookies.

For cookies with spelt or white flour, make Vegan Chocolate Chip Cookies.

How to make coconut flour cookies

Start by measuring out your cookie ingredients.

Preheat the oven to 325 degrees Fahrenheit, and line a cookie sheet with parchment paper. If using a silicon baking mat, you can skip the parchment paper.

In a large mixing bowl, stir everything together to form a cookie dough.

Then roll the dough into cookie dough sized balls. Place the cookie dough balls on the prepared baking sheet.

These cookies do not flatten on their own, so I like to press them down into cookie shapes before baking. If you prefer cookie balls, this flattening step is not required.

Cook on the oven’s center rack for twenty two minutes.

They will still look soft and undercooked when you remove them from the oven. So it is important to let the coconut cookies cool completely. They will firm up considerably during this cooling time.

Once cooled, transfer the cookies to a lidded container and store on the counter. They should stay good for up to four days.

You may also freeze leftover cookies in an airtight covered container for up to three or four months. Thaw before serving, or reheat in the microwave.

Easy coconut flour cookie recipe video

Above, watch the step by step video

The recipe was adapted from my Keto Muffins and Keto Peanut Butter Cookies.

Print

Coconut Flour Cookies

These soft and chewy low carb coconut flour cookies are super quick and easy to make!

Course Dessert

Cuisine American

Keyword chocolate chips, coconut, cookies, keto, low carb, sugar free

Cook Time 22 minutes minutes

Total Time 22 minutes minutes

Servings 5 – 9 cookies

Calories 55kcal

Ingredients

• 1/3 cup coconut flour
• 1/8 tsp salt
• 2 1/2 tbsp liquid sweetener (such as maple syrup, honey, or keto syrup)
• 2 eggs or flax eggs
• 1/4 cup coconut oil or butter (melted)
• 1/2 cup chocolate chips (optional)

Instructions

• To make coconut flour cookies, preheat the oven to 325 F. Stir all ingredients together in a mixing bowl. It will look very liquidy at first, so keep stirring until it suddenly thickens into cookie dough. Roll into balls, smush into cookie shapes, then bake 22 minutes on a lined cookie sheet on the oven's center rack. They will be very delicate when you take them out of the oven. Let the cookies cool completely, because they firm up as they cool. Store leftovers in a covered container for up to four days.

  View Nutrition Facts

Video

Notes

Also be sure to try these popular Keto Brownies.

 

Nutrition

Serving: 1cookie | Calories: 55kcal | Carbohydrates: 3.4g | Protein: 0.9g | Fat: 4g | Saturated Fat: 1.4g | Polyunsaturated Fat: 1.6g | Monounsaturated Fat: 1g | Sodium: 62mg | Potassium: 13mg | Fiber: 2.2g | Vitamin A: 90IU

More Coconut Recipes

Coconut Macaroons

Coconut Curry Recipe

Chocolate Oatmeal No Bake Bars

Coconut Ice Cream – 5 Flavors

Strawberry Smoothies

Coconut Balls

Vegan Donuts

Coconut Whipped Cream

Keto Chocolate Mousse

The post Coconut Flour Cookies appeared first on Chocolate Covered Katie.

Cookies that taste like brownies

If you’ve never tried chocolate crinkle cookies, you are in for a treat.

These classic holiday cookies taste like fudge brownies in the shape of a cookie, with a delightfully soft texture and rich chocolate flavor.

Roll the unbaked cookie dough balls in powdered sugar, then bake in the oven and watch as a beautiful crinkled pattern magically appears.

This is the best chocolate crinkle cookie recipe you will find. Hot from the oven, they are equally fancy and delicious!

Also make these Healthy Chocolate Chip Cookies

Chocolate crinkle cookie flavors

Peppermint: Add a fourth teaspoon of pure peppermint extract along with the vanilla extract. Top the finished cookies with crushed peppermint candies or candy canes.

Cinnamon Sugar: Instead of coating the crinkle cookies in powdered sugar, roll them in half a cup of sugar mixed with two tablespoons of ground cinnamon.

Red Velvet: For red velvet crinkle cookies, add half a teaspoon red food coloring with the liquid ingredients. Use only a fourth teaspoon for pink velvet. Or for a healthy alternative to food coloring, add freeze dried strawberry powder or swap out the milk with an equal amount of beet juice.

Mocha: Add half a teaspoon of instant coffee granules with the dry ingredients. Or substitute four tablespoons of brewed espresso for the milk.

Vanilla Bean: Omit the vanilla extract in the recipe below. Instead, add the seeds from one vanilla bean or a teaspoon of vanilla bean paste.

Double Chocolate Chip: Stir half a cup of mini chocolate chips (dark, semi sweet, white, or milk chocolate) in with the dry ingredients.

Chocolate Orange: Add the zest of one orange and a tablespoon of orange juice. Use a small egg or decrease the milk of choice to three tablespoons.

Caramel: After rolling the crinkle cookie dough into balls, press a caramel or a piece of chopped date into the center of each cookie.

Rainbow: Add a fourth teaspoon of pure almond extract to the liquid ingredients. After baking, roll each cookie in rainbow sprinkles.

Here is a lemon version: Lemon Pixie Cookies

Easy chocolate crinkle cookie ingredients

The recipe calls for flour, cocoa powder, sugar, baking soda, salt, salted butter or a plant based alternative, milk of choice, optional egg, pure vanilla extract, and powdered sugar for coating.

Look for regular unsweetened cocoa powder, not Dutch cocoa. If possible, go for a high quality cocoa powder for the best tasting cookies.

Spelt flour, oat flour, and all purpose white flour are all great options. There is also a flourless keto crinkle cookie option included in the recipe box below.

I do not recommend substituting whole wheat flour, almond flour, or coconut flour.

The cookies can be sweetened with either traditional granulated sugar or unrefined coconut sugar for a healthy option.

The recipe has not been tested with pure maple syrup or honey swapped for sugar.

To make dairy free and vegan chocolate crinkle cookies, use a salted vegan butter and the option for extra milk of choice instead of eggs. Any plant based milk should work.

Unlike many other crinkle cookie recipes, this one requires no cake mix, and the results are so much better. Homemade is always better.

Holiday cookie recipe video

Above, watch the step by step crinkle cookie recipe video

Chocolate crinkles, also often called chocolate pixie cookies, are one of my all time favorite Christmas cookies.

The recipe below is adapted from my grandmother’s traditional recipe. I hope your family loves them as much as we do!

How to make chocolate crinkle cookies

Gather all of your cookie ingredients, as well as a baking sheet.

In a large mixing bowl or a stand mixer, combine the flour, cocoa, baking soda, salt, and sugar. Stir very well, making sure to break up any large clumps.

Add the liquid ingredients to the bowl or stand mixer. Use the beaters or a spoon to mix and form a cookie dough.

For baked cookies with the softest fluffy, chewy, and fudgy texture, it is recommended to cover the bowl tightly and freeze until chilled or refrigerate overnight. If you are in a hurry, you can technically skip this step.

Once cold, roll the dough into balls with a cookie scoop or clean hands.

Preheat the oven to 300 degrees Fahrenheit, and add the powdered sugar to a bowl.

Cover the crinkle cookie dough balls generously in the powdered sugar, then place the balls on the cookie baking tray.

Bake on the oven’s center rack for twelve minutes.

The cookies should look underdone when you remove them from the oven. This is what you want, because they will firm up considerably as they cool.

Let them cool on the baking sheet for at least ten minutes before handling.

Storing chocolate crinkle cookies

Once firm, move the crinkle cookies to a cooling rack or serving tray.

Or eat them straight from the baking sheet!

Store leftovers in an airtight container for up to five days on the counter. Alternatively, freeze cookies in a covered container for about two or three months.

For soft chocolate crinkle cookies, store in a plastic container. For chewy cookies with more of a crispy texture, store leftovers in a glass container.

Baking tips and tricks for best results

When making the chocolate cookies for the first time, be sure to follow the ingredients and instructions without any substitutions or cutting back on any ingredients.

This way, you will know how the recipe is supposed to turn out. Then you can have fun experimenting to see how swapping out a different flour or sugar, or making other modifications, may change the results.

To achieve the classic crinkle look, it is important to roll the cookie dough balls in powdered sugar before baking, not after.

Do not open the oven even a crack while the cookies are baking. And allow cookies to cool on the tray before handling, because they firm up as they cool.

These festive holiday chocolate crinkle cookies need no refrigeration and are perfect for Christmas cookie exchanges or packaging up as gifts to friends and family.

They are also a delightful Thanksgiving or Valentine’s Day dessert.

Print

Chocolate Crinkle Cookies

This traditional recipe for chocolate crinkle cookies is rich, dark, fudgy, and perfect for any holiday cookie tray!

Course Dessert

Cuisine American

Keyword chocolate

Cook Time 12 minutes minutes

Total Time 12 minutes minutes

Servings 18 cookies

Calories 43kcal

Ingredients

• 1 cup flour (For low carb, try these Keto Chocolate Cookies)
• 6 tbsp cocoa powder
• 1/2 cup sugar or coconut sugar
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/4 cup salted butter or vegan butter
• 1 egg or 4 tbsp milk of choice
• 1 tsp pure vanilla extract
• 1/3 cup chocolate chips (optional)
• powdered sugar or sugar free alternative

Instructions

• *If preferred, the dough can be made in advance, rolled into balls, and frozen for any time you need a quick dessert.

  To make chocolate crinkle cookies, combine dry ingredients except powdered sugar in a mixing bowl or stand mixer. Stir in wet ingredients to form a dough. Cover and freeze the dough until chilled, or refrigerate overnight. Preheat the oven to 300 F. Roll the chilled dough into balls, then cover in powdered sugar. Place on a baking sheet and bake 12 minutes. The chocolate cookies should look underdone when you take them out of the oven. Allow to cool fully before handling. They firm up during this time. Store leftovers in a covered container for up to five days.

  View Nutrition Facts

Video

Notes

Readers also love these popular Snowball Cookies.

 

Nutrition

Serving: 1cookie | Calories: 43kcal | Carbohydrates: 7g | Protein: 1.2g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.2g | Sodium: 40mg | Potassium: 68mg | Fiber: 1.3g | Sugar: 6g | Vitamin A: 100IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg

More Holiday Cookie Ideas

Vegan Chocolate Chip Cookies

Cinnamon Sugar Pillow Cookies

Keto Peanut Butter Cookies

Oreo Cupcakes

Banana Oatmeal Cookies

Tahini Cookies

Vegan Sugar Cookies

3 Ingredient Peanut Butter Balls

The post Chocolate Crinkle Cookies appeared first on Chocolate Covered Katie.

Easy cheesecake chocolate chip cookies

Say hello to your new favorite cookie recipe.

These rich and buttery cheesecake stuffed cookies taste like if Toll House and Cheesecake Factory had a baby.

Both cheesecake and chocolate chip cookie lovers will be smitten with the pillow soft cookies and creamy cheesecake filling hidden inside.

It is completely impossible to stop at just one!

Also try these Snowball Cookies

Cheesecake cookie ingredients

For the cookies, you will need flour, sugar, baking soda, salt, optional pure vanilla extract, butter or vegan butter, water, and chocolate chips.

The easy filling calls for just two ingredients: cream cheese and powdered sugar or erythritol for a sugar free option.

Flour varieties that work well include spelt flour, all purpose white flour, and oat flour. Whole wheat flour, pastry flour, or some brands of gluten free flour may work too, but we have not tried and therefore cannot recommend those. It is best to not use almond flour for the recipe.

If you prefer a keto option, try Coconut Flour Cookies as the base.

For vegan cream cheese cookies, simply use your favorite brands of plant based butter, nondairy chocolate, and dairy free cream cheese. There are no eggs in the cookies.

Employing both white and brown sugar imparts the perfect crispy, chewy texture. You may try using all of one type of sugar, unrefined coconut sugar, or a sugar free alternative in the cookie base if you prefer. The resulting cookies might just be crispier or spread more, and the baking time may change.

Replacing the butter with vegetable oil or softened coconut oil will yield a crunchy textured cookie that is still tasty. You can also try brown butter, almond butter, macadamia nut butter, or cashew butter.

After you make the recipe once as written to see how it should turn out, have fun playing around with different substitutions.

The chocolate chips can be dark chocolate, semi sweet chocolate, milk chocolate, or a combination. Or change the flavor by adding butterscotch, cinnamon, or caramel chips, white chocolate chips, or even peanut butter chips.

Leftover cream cheese? Make a Keto Cheesecake or Greek Yogurt Cheesecake.

Stuffed cookies recipe video

Above – watch the step by step cheesecake cookies recipe video

How to make cheesecake stuffed chocolate chip cookies

Let the cream cheese come to room temperature so it is easier to stir.

In a cereal bowl, stir the softened cream cheese and powdered sugar until smooth and evenly blended. Set this bowl aside.

In a large mixing bowl or a kitchen stand mixer, combine the flour, sugars, baking soda, salt, and chocolate chips. Stir well.

Stir in the butter, water, and the optional vanilla extract to form a cookie dough texture. If you wish to create stuffed red velvet cookies, add a few drops of natural red food coloring to the batter as well.

Especially if you are stirring by hand, the dough will be dry at first. Keep stirring for about a minute and do not add more liquid. It will eventually turn into cookie dough.

Press the chocolate chip cookie dough into one giant cookie ball. We find it easiest to smush the dough from inside a Ziploc bag. Break off smaller pieces and roll into cookie size balls with your hands.

Note: We have not tried making this cookie dough into cheesecake cookie bars. If you experiment with baking the recipe in an eight inch pan or a cast iron skillet, please let us know how it goes.

For soft and chewy cookies, chill the unbaked cookie balls in the refrigerator or freezer until cold to the touch. If you are in a rush, you may skip this step.

Preheat your oven to 325 degrees Fahrenheit, and place the cookies on a nonstick cookie sheet. Be sure to leave space between each dough ball, because they will spread a little while baking in the oven.

Bake for eighteen minutes on the oven’s center rack. Then carefully remove the baking tray from the oven.

Tips for serving and storing

It is important to let the still under-baked cookies cool for at least ten minutes, because they firm up considerably as they cool.

Once no longer hot, use a cookie or brownie spatula to transfer the chocolate chip cheesecake cookies to a large plate or serving tray.

Store leftover cheesecake cookies in an airtight container on the counter for up to two days. Due to the perishable cream cheese, it is best to store any remaining leftovers after this time in the refrigerator for up to three or four days.

Or you may freeze the cookies in a sealed bag or container for up to three months. Thaw before eating.

These delightful chocolate chip treats are a wonderful addition to any Thanksgiving, Christmas, or holiday cookie tray and make a great gift for family or friends.

The cookies are equally welcome at summer barbecues or Fourth of July parties.

Popular right now: Sopapilla Cheesecake Bars

Cream cheese chocolate chip cookies in grams

If you want to follow the recipe with gram measurements instead of cups and tablespoons for more precise results, here are the amounts to use.

With a kitchen food scale, measure out 120 grams flour, 110 grams chocolate chips, 36 grams brown sugar, 28 grams white sugar, 45 grams butter or vegan butter, and 22 grams water.

For the filling, measure 60 grams cream cheese and 21 grams powdered sugar.

Also remember to add in the salt, baking soda, and pure vanilla extract, which are too small of measurements to show up on a typical food scale.

The cookie recipe was adapted from my Cinnamon Sugar Pillow Cookies and from these Chocolate Chip Marshmallow Cookies.

Print

Cheesecake Chocolate Chip Cookies

These soft cheesecake chocolate chip cookies will delight everyone who tries the recipe!

Course Dessert

Cuisine American

Keyword cheesecake, chocolate, chocolate chip cookies, chocolate chips, cookies, cream cheese

Cook Time 18 minutes minutes

Total Time 18 minutes minutes

Servings 5 – 6 cookies

Calories 240kcal

Ingredients

• 1 cup flour (for flourless, try these Keto Cookies)
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/4 cup brown sugar or coconut sugar
• 3 tbsp sugar or additional coconut sugar
• 2/3 cup chocolate chips
• 3 tbsp butter or vegan butter
• 1 1/2 tbsp water
• 1/4 tsp pure vanilla extract (optional)

Cheesecake Filling

• 1/4 cup cream cheese or vegan cream cheese
• 1 1/2 tbsp powdered sugar or erythritol

Instructions

• *The recipe works with white, spelt, or oat flour.

  First let the cream cheese come to room temperature so it will be easy to stir in the powdered sugar. Beat the filling ingredients until completely smooth. Set aside. Stir all cookie dry ingredients in a large mixing bowl or a stand mixer. Cut in the butter (soft, not melted) and the water. If you are mixing by hand instead of in a stand mixer, it will be very dry at first. Keep mixing and do not add more liquid. After a few minutes, it eventually turns into a crumbly cookie dough (see recipe video above for a visual). Transfer the dough to a large Ziploc and smush into one big ball. Break off smaller pieces, add about a teaspoon of filling, then press more cookie dough on top and roll into tight cookie dough balls. For softer cookies, refrigerate the dough balls until cold. Or skip this step for crispier cookies. Preheat the oven to 325 degrees Fahrenheit. Bake on the center rack for 18 minutes, then let fully cool before handling.

  View Nutrition Facts

Video

Notes

Readers also really love these Chocolate Crinkle Cookies.

 

Nutrition

Calories: 240kcal

The Best Cookie Recipes

Keto Peanut Butter Cookies

Healthy Chocolate Chip Cookies

Vegan Chocolate Chip Cookies

Banana Oatmeal Cookies

Healthy Pumpkin Cookies

Tahini Cookies

Protein Cookies

Microwave Cookies

The post Cheesecake Chocolate Chip Cookies appeared first on Chocolate Covered Katie.

Healthy oatmeal energy balls

The wholesome oat bites need no refrigeration and are a great portable option for road trips, on-the-go after school snacks, or school lunch boxes.

People are completely obsessed with these chocolate chip energy balls!

I first created the recipe when my sister came to visit for a weekend, and we both quickly fell in love with the chewy texture of the addictive little snack balls.

In fact, we polished off an entire batch in under two days.

Unlike many other popular energy ball recipes, this one calls for no dates, no protein powder, no refined sugar, and there’s no oven required.

Use leftover oats for Tiramisu Overnight Oats

No bake energy ball flavors

Chocolate Chip: Include two tablespoons of mini chocolate chips in the recipe below.

Banana Bread: Replace up to half of the pure maple syrup or honey with an equal amount of ripe mashed banana. Sprinkle in a few tablespoons of finely diced walnuts.

Pecan Pie: Use pecan butter instead of peanut. For even more pecan flavor, stir in some toasted crushed pecans.

Nutella: For the nut butter, use store bought or Homemade Nutella, and press a sliced roasted hazelnut into the top of each energy bite.

Lemon: Swap the peanut butter for a neutral option like cashew butter or macadamia butter. Stir in the zest of one large lemon. This idea works with orange or lime zest too.

Dark Chocolate: Add a tablespoon of cocoa powder or raw cacao powder. Increase the maple syrup to one third cup. Stir in the chocolate chips or a few cacao nibs.

Or try these three ingredient dark chocolate No Bake Brownie Bites.

Monster: This is a fun flavor for kids and adults, alike. Instead of mini chocolate chips, stir in chopped M&M’s or a colorful vegan candy equivalent.

Coconut: Decrease the oats to just three fourths of a cup. Use cashew, coconut, or almond butter. Add a fourth cup of sweetened shredded coconut.

Pumpkin: Add a fourth teaspoon of pumpkin pie spice. Decrease the liquid sweetener by a tablespoon, and stir in a tablespoon of roasted or canned pumpkin puree.

Other add in ideas include dried cranberries or raisins for oatmeal raisin balls or freeze dried strawberries, raspberries, or other fruit for peanut butter and jelly balls.

Or try rainbow sprinkles for birthday cake batter balls, shredded carrot for carrot cake balls, a few drops of pure peppermint extract or maple extract, crushed granola, or mini white chocolate chips and diced macadamia nuts.

Peanut butter energy balls recipe video

Watch the step by step recipe video above

Ingredients for the snack balls

You will need rolled oats, nut or seed butter, liquid sweetener, chia seeds or flax seeds, a pinch of salt, and optional mini chocolate chips or raisins.

The oatmeal energy ball recipe works well with rolled oats, instant oats, or quick oats. We do not recommend using steel cut oats. For wheat free and gluten free energy balls, try certified gluten free oats, quinoa flakes, or brown rice flakes.

Nut butter of choice can be cashew, almond, macadamia, walnut, pecan, peanut, pistachio, chocolate hazelnut, coconut butter, tahini, or nut free sunflower butter.

Choose your favorite option from pure maple syrup, honey, or agave. If you wish to experiment with something else, like date syrup, sugar free keto syrup, brown rice syrup, or granulated coconut sugar, let us know how it goes.

Finally, if you do not have any superfood chia seeds on hand, they are fine to omit or replace with hemp seeds, pumpkin seeds, sunflower seeds, or sesame seeds.

Health benefits of homemade energy balls

Also known as power balls, the DIY protein packed bites provide healthy fats, whole grain carbohydrates, iron, magnesium, and fiber.

The recipe can be dairy free, egg free, gluten free, low calorie, low sodium, low sugar, and cholesterol free, with under half a gram of saturated fat.

They are a delicious choice before working out or for a post workout snack. Or serve the vegan energy balls as part of a balance breakfast.

Each power energy bite provides close to four grams of protein!

Try serving with a Peanut Butter Banana Smoothie

How to make oatmeal energy bites

If your nut butter is not already soft and easy to stir, gently warm it up in the microwave or on the stove top until easily stirrable.

Combine the oats, chia seeds, and salt in a medium mixing bowl. If not heating the peanut butter, you can also add the chocolate chips at this time.

Stir in the liquid sweetener and nut butter until everything is evenly mixed.

Wait until the mixture is no longer warm to add the chocolate chips, unless you do not mind if they melt a bit.

With a mini cookie scoop or spoon, take out small amounts of dough. Press and roll into balls or cookie shapes with your hands.

Tips and troubleshooting

If you are using a dry nut butter, like almond butter or some natural peanut butters, you may need to add a little extra nut butter or liquid sweetener for the texture to resemble an easily scoopable cookie dough instead of a crumbly one.

Store leftover energy bites in an airtight covered container on the counter for up to a week, in the refrigerator for up to three weeks, or frozen for three or four months.

Finally, if you prefer to use a food scale instead of the cups and tablespoons in the recipe box below, here are the amounts to use:

Measure 120 grams peanut butter, 90 grams oats, 60 grams sweetener, and 10 grams chia seeds. Also remember to add the salt and any optional ingredients.

The recipe was adapted from these 3 Ingredient Peanut Butter Balls.

Print

Energy Balls

Try this easy recipe for oatmeal energy balls any time you are craving a no bake healthy snack!

Course Dessert, Snack

Cuisine American

Keyword chia seeds, chocolate chips, oatmeal, peanut butter, protein

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 16 energy balls

Calories 70kcal

Ingredients

• 1 cup rolled oats or quick oats (or try these keto Protein Donut Holes)
• 1/2 cup peanut butter or allergy friendly sub
• 1/4 cup pure maple syrup or honey or agave
• 1 tbsp chia seeds
• 1/8 tsp salt
• optional handful mini chocolate chips or raisins

Instructions

• If the nut butter is not already soft, gently warm it until easy to stir. To make the energy balls, start by stirring the dry ingredients in a medium bowl. Stir in the nut butter and sweetener until evenly mixed. Roll into balls or press into cookie shapes. Store leftovers in a covered container for up to a week at room temperature, three weeks in the refrigerator, or four months in the freezer.

  View Nutrition Facts

Video

Notes

Readers also really love these creamy Lemon Truffles.

 

Nutrition

Calories: 70kcal

More No Bake Healthy Snacks

Chocolate Mug Cake

Cookie Dough Balls

No Bake Cheesecake

Protein Bars

Lemon Mousse

Banana Ice Cream

Healthy Chocolate Snack Balls

The post Energy Balls appeared first on Chocolate Covered Katie.