This Giant Chocolate Chip Oat Cookie is an absolute dream!! Tastes like heaven and only needs 5 ingredients! She’s literally so easy and quick to make. With mostly clean ingredients. So, it’s a healthier alternative chocolate chip cookie.

This Chocolate Chip Oat Cookie is also vegan, gluten-free, high in protein and fiber. What else could you ask for a delicious and simple cookie recipe??

I got to say that my all-time favorite type of cookie is chocolate chip!! So this is a childhood /adult dreamed recipe. I MEAN… Who doesn’t love chocolate chip cookies?!

This Chocolate Chip Oat Cookie is made from oats, almond butter, coconut sugar, vanilla extract, baking soda and that’s it!! And of course plenty of chocolate chips. Which makes it vegan, oil-free, and butter-free.

How to make this Giant Chocolate Chip Oat Cookie?

The ingredients

We have a lot of your favorite ingredients and here’s what you’ll need:

• Oat flour – which is blended rolled oats. Feel free to use any kind of oats, quick oats work as well. If gluten-free make sure that you choose a certified brand!
• Coconut sugar – A healthier alternative of brown sugar with a lower Glicemic Index. Coconut sugar also brings out the flavor of the cookies.
• Baking soda
• Vanilla extract – For that special hint of vanilla flavor.
• Almond butter – The healthier alternative intead of adding butter or any other oil. The almond butter is key for this recipe! As it helps to join everything together to make a ball shaped dough.
• Chocolate chips – I used 60% dark chocolate chips. You can use any type of chocolate chips. If you don’t have, then replace for dark chocolate cut in small chunks.

How to make this Giant Chocolate Chip Oat Cookie?

The Instructions

• Prepare – Gather and measure all ingredients by starting to mix the oat flour, coconut sugar and baking soda in a bowl. Therefore, add-in the almond butter and vanilla extract. Stir until well combined.

• Add – Once you have combined everything up, if you notice that is a bit crumbly, feel free to add more almond butter until you see that everything can stick together to make a ball-shaped dough. Consequently, add chocolate chips. The more, THE BETTER (trust me)

• Transfer – Cover a tray with parchment paper or grease with coconut oil and transfer the ball-shaped dough to the tray. Flat a little bit the dough to form the cookie shape.
• Bake – Bake at 180C for 23 minutes. Let cool and enjoy with a glass of milk!

How to enjoy this cookie?

1. Alone: This cookie turns out SO good that can be eaten alone
2. Glass of milk: My personal choice wout be this one. I would pour some unsweetened almond milk to my glass.
3. Cup of Coffee: Makes a great combo for those evenings where you crave something sweet and a shot of caffeine.
4. Hot Tea: Perfect for a tea time and enjoy this giant cookie.

How’s the texture of this healthy cookie?

I’m obsessed with the texture because it’s soft and compact at the same time! Like, is not chewy or crunchy. It’s a combination of both textures. It also feels a bit crumbly. But, it’s amazing! such a unique texture.

Storing tips

• To store: Store in an airlight container at room temperature up to 1 day. Therefore, store in the fridge for up to a week.
• To eat: Eat straight! At room temperature or directly from the fridge. In both ways, the cookies’ texture stays the same.

Ingredients substitutes and notes

• No oat flour? Use rolled oats and add all the ingredients into a blender.
• Gluten-free? Make sure to use a certified oats!
• No protein powder? No worries, it’s completely optional but highly recommended.
• For the cacao powder, I used 100% unsweetened cacao. Feel free to use any of choice with no sugar-added,
• If Vegan, make sure to add a plant-based, liquid sweetener, yogurt and milk. The type you use, won’t affect the flavor of this baked oats.