alive logo

Soft and Chewy Chocolate Chip Cookies

Makes two dozen cookies.


    Soft and Chewy Chocolate Chip Cookies

    These cookies are a favourite of grown-ups and kids alike, especially in my home! I love these cookies because I always have the ingredients on hand to make them. Plus, since they’re so easy to make, they’re a great way to get my daughter involved in the cooking. They taste just as yummy with raisins if you don’t want the refined sugar in chocolate chips.


    Soft and Chewy Chocolate Chip Cookies


    • 3 cups (750 mL) rolled oats
    • 1 tsp (5 mL) baking powder
    • 1 tsp (5 mL) baking soda
    • 1/4 tsp (1 mL) sea salt
    • 2 large ripe bananas
    • 1/4 cup (60 mL) melted coconut oil
    • 2 to 3 Tbsp (30 to 45 mL) maple syrup
    • 1/4 cup (60 mL) mini chocolate chips


    Per serving:

    • calories101
    • protein3g
    • fat4g
      • saturated fat3g
      • trans fat0g
    • carbohydrates14g
      • sugars3g
      • fibre2g
    • sodium91mg



    Preheat oven to 350 F (180 C). Grease cookie sheet with coconut oil, or cover with parchment paper.


    In food processor, pulse oats until ground to a coarse flour texture for oat flour.


    In large bowl, combine oat flour, baking powder, baking soda, and sea salt.


    In small bowl, mash bananas with a fork. Add melted coconut oil and maple syrup. Mix together. Add banana mixture to dry mixture and mix until combined. Fold in chocolate chips.


    Place by spoonfuls onto baking sheet about 1 in (2.5 cm) apart. Bake for 8 minutes, until golden brown. Let cool on baking sheet for a few minutes, then remove and let cool on a cooling rack for 5 to 10 minutes.


    Store for up to 5 days in the fridge or in the freezer for up to 3 months.


    Like this recipe?

    This recipe is part of the Plant-Powered and Kid-Friendly! collection.



    SEE MORE »
    Sweet and Sour Brussels Sprout Tempeh Stir-Fry

    Sweet and Sour Brussels Sprout Tempeh Stir-Fry

    This Asian-inspired stir-fry takes full advantage of the crunch Brussels sprouts achieve when they’re heated quickly. The sweet-and-sour sauce delivers a tangy edge, and tempeh offers plant-based protein and a blast of umami. If you want meat in the dish, you can replace tempeh with ground pork. Ready, set, go Stir-frying is a cooking method that thrives on speed. That means you want to have all of your ingredients prepped and ready to go into the pan. That also means no chopping on the fly.