The gentle sweetness and perfect chewiness of these vegan sprouted oatmeal chocolate chip cookies made with healthy simple ingredients will blow your mind. You will have ZERO guilt after eating them, so try not to eat them all at once!
If your family is anything like mine, you'll know EVERYONE loves a good oatmeal chocolate chip cookie. They are a frequent treat for get-togethers, birthdays or just some good old Sunday afternoon baking.
I've always felt better about eating oatmeal cookies than regular chocolate chip cookies because my body literally feels better. Oats are much more nutrient-dense than white flour is, so I know in my head the cookie isn't ALL bad for me.
But with these vegan oatmeal cookies, I don't feel ANY bad, because the grains are sprouted and there is so little sugar. I love treats made with whole foods...
Something most of us wonder when we see an oatmeal chocolate chip cookie is, "Are those ACTUALLY chocolate chips or are they slugs (as my dear husband would say) pretending to be chocolate chips?!" No offence to anyone that likes raisins. They just aren't chocolate, you know?
Well no one will experience that disappointment when they bite into these cookies.
When I can, I will take a 70% cocoa dark chocolate bar and chop it into nice, big chunks and use it in this recipe in place of the chocolate chips. And when you bite into that warm, melted pool of dark chocolate... your life is complete.
Are Sprouted Oatmeal Cookies Healthy?
These vegan chocolate chip oatmeal cookies are made with simple, wholefood ingredients.
Sprouted oats - Oats are a very nutritious grain. They are high in fibre and protein, as well as many vitamins and minerals.
Oats naturally contain an anti-nutrient called phytic acid which prevents the body from absorbing some of the nutrients. The process of sprouting helps to reduce or neutralize the phytic acid, making the nutrients in the oats more available to your body.
So if you can get your hands on some sprouted oats, go that route! However, regular rolled oats will work fine and still provide some nutritional value.
Sprouted wheat - Wheat contains many great nutrients that aren't accessible unless it is first soaked, sprouted or fermented. Sprouting makes it possible for your body to actually utilize the nutrients in the wheat, such as fiber, protein, manganese, phosphorous, copper and folate. Learn how to sprout your own wheat here.
You can also substitute whole wheat or all-purpose flour if needed.
Coconut oil - High in lauric acid (and smaller amounts of other healthy fatty acids), which can change quickly into energy in the body, and improve heart health and brain function.
Applesauce - There is naturally occurring sugar in apples, but if the entire fruit is consumed (aka the pulp AND the juice), it won't spike your blood sugar like fruit juice alone would. That makes it a great option for naturally sweetening baked goods. Blood sugar spikes can cause tiredness, hunger and over time lead to type 2 diabetes.
Coconut sugar - One of my favorite natural sugar options, it acts almost exactly like brown sugar.
Chocolate - I opt for 70% coca dark chocolate chips because they have much less sugar.
Tips for Making Sprouted Oatmeal Chocolate Chip Cookies
- Use sprouted wheat flour (learn how to sprout wheat here) and sprouted rolled oats in this recipe if you have access to them! The process of sprouting grains makes their nutrients much more available for our bodies to use, so they are much healthier. If you don't have these, all-purpose, whole wheat or oat flour and regular rolled oats or quick oats will work just fine!
- Chop a chocolate bar instead of using chocolate chips! You won't regret it.
- For best results, follow all the steps in the recipe. Don't skip cooling the wet ingredients for a couple of minutes. If you do, when you mix everything together, you'll find your chocolate chips or chunks mysteriously disappear and your cookie dough will be a lovely shade of chocolate brown. I mean, it isn't the worst thing that could happen... I suppose you could just add more chocolate.
What Can I Substitute for the Applesauce?
If you eat dairy, 1 egg will replace ¼ cup of applesauce, so in this recipe, you can use 3 eggs in place of the applesauce. If you do this, you'll be taking away the natural sweetness the applesauce provides, so you may need to add some more coconut sugar (or if you're hardcore, don't!).
You could also use ¾ cup of mashed banana to replace the ¾ cup of applesauce, just keep in mind that the cookies will have more of a banana flavour.
Another option is to create a flax egg. One tablespoon of ground flaxseed mixed with 2½ tablespoons of water will replace ¼ cup of applesauce, so use 3 tablespoons of ground flax with 7½ tablespoons of water in this recipe (mix flax and water and let sit for 5 minutes before adding).
What Can I Substitute for the Coconut Oil?
You can use extra virgin olive oil in place of the coconut oil. Another option is to use butter and cream it with the sugar instead of melting it. Use both at a 1:1 ratio. The flavour and final result of the cookie will be slightly different.
Can I Use a Different Sweetener Than Coconut Sugar?
The only other sweetener I have tried in this recipe is brown sugar, which is very similar in taste and composition to coconut sugar. I prefer coconut sugar since it has more nutrients and is not as processed. (It's a very small amount of nutrients. Remember, it's still sugar!)
I love honey and maple syrup, but I haven't tried them in this recipe, as the dry ingredient amounts would have to be adjusted. Let me know if you try!
Why Do I Need to Cool Cookies in the Fridge Before Baking?
The purpose of cooling the cookies before baking is to solidify the fat (coconut oil), so it will melt more slowly during baking. This makes it less likely you'll end up with disappointing crispy flat cookies and have soft chewy cookies instead. The perfect texture!
Can I Freeze Sprouted Oatmeal Chocolate Chip Cookies?
Yes! This is one strategy I use to try to get them to last longer in the house. You can freeze them after baking and eat straight out of the freezer (that's how patient I am...) or you can shape them as you would just before baking, freeze them on the baking sheet and pop them in a freezer bag when they are frozen.
When you are ready to bake, place them on a sheet of parchment paper on a baking sheet at 350°F for 17-18 minutes (just a few more minutes than the normal recipe, since they are frozen).
How Long Do Cookies Last?
These cookies are best when eaten within 2-3 days. If you think they will not be consumed in that time, I suggest refrigerating for up to 5 days or freezing for up to 6 months. Always store in an airtight container.
Tools You May Need
Measuring cups & spoons
How to Make Vegan Sprouted Oatmeal Chocolate Chip Cookies
¼ cup + 2 tablespoon coconut oil
3-4 tablespoon coconut or brown sugar (3 tablespoon is good enough for me!)
¾ cup unsweetened applesauce
1 teaspoon vanilla extract
1 ½ cups sprouted or regular rolled oats
½ cup vegan chocolate chips or chunks
½ teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon sea salt
Line 2 cookie sheets with parchment paper.
Melt coconut oil in a small saucepan over low heat. Remove from heat and stir in coconut sugar, applesauce and vanilla. Place saucepan in the fridge to cool while you proceed. This is to cool the coconut oil so it won't melt the chocolate chips.
Combine sprouted oats, sprouted wheat flour, chocolate chips, baking soda, cinnamon and salt in a large mixing bowl.
Combine wet ingredients with dry ingredients and stir until incorporated.
Drop cookie dough balls (about 2 tablespoon each or use a cookie scoop) onto prepared cookie sheet. The dough will not spread much, so press the dough balls down to form into the shape of a cookie. They will measure about 2½ inches across.
Place baking sheets in the fridge for 10 minutes and preheat oven to 350°F.
Bake cookies for 15-16 minutes, until the edges look slightly firm. Let cool for 5 minutes on the baking sheet before transferring to a cooling rack. Makes about 16 cookies.
How to Store Sprouted Oatmeal Chocolate Chip Cookies
Store in an airtight container at room temperature for 2-3 days. Can also be refrigerated for up to 5 days or frozen in a freezer-safe container for up to 6 months.
Did you try this recipe and love it? Please come back, comment and give it a 5-star rating!
More Guilt-Free Desserts
- TOASTED COCONUT COOKIES WITH WHITE BEANS
- MAPLE NO BAKE COOKIES
- BLUEBERRY PIE
- HEALTHY RHUBARB CRISP
- DAIRY FREE BROWNIES
More Soaked and Sprouted Grain Recipes
- CREPES WITH ALMOND MILK AND SPROUTED WHEAT
- STRAWBERRY POP TARTS
- GERMAN PANCAKES
- PEACHES AND CREAM OATMEAL WITH SOAKED OATS
- SOURDOUGH SANDWICH BREAD
Ways to use your sprouted wheat and oats for breakfast:
- ¼ cup + 2 tablespoon coconut oil
- 3 tablespoon coconut sugar (use 4 tablespoon if ou prefer them sweeter)
- ¾ cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1½ cups sprouted rolled oats or regular rolled oats
- ½ cup sprouted wheat flour, whole wheat or all-purpose flour
- ½ cup vegan chocolate chips or chopped chocolate
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
- Line 2 cookie sheets with parchment paper.
- Melt coconut oil in a small saucepan over low heat. Remove from heat and stir in coconut sugar, applesauce and vanilla. Place saucepan in the fridge to cool while you proceed. This is to cool the coconut oil so it won't melt the chocolate chips.
- Combine sprouted oats, sprouted wheat flour, chocolate chips, baking soda, cinnamon and salt in a large mixing bowl.
- Combine wet ingredients with dry ingredients and stir until incorporated.
- Drop cookie dough balls (about 2 tablespoon each or use a cookie scoop) onto prepared cookie sheet. The dough will not spread much, so press the dough balls down to form into the shape of a cookie. They will measure about 2½ inches across.
- Place baking sheets in the fridge for 10 minutes and preheat oven to 350°F.
- Bake cookies for 15-16 minutes, until the edges look slightly firm. Let cool for 5 minutes on the baking sheet before transferring to a cooling rack.
Store in an airtight container at room temperature for 2-3 days. Can also be refrigerated for up to 5 days or frozen for up to 6 months.
Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 244Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 115mgCarbohydrates: 38gFiber: 4gSugar: 8gProtein: 5g
This nutrient calculation is done by an automated calculator and may not be accurate.