Lemme guess: you need a snack for some energy. You want to be healthy, but you also want a cookie.
Enter: Healthy Power Cookies
I wrote this recipe with both health and flavor in mind. They’re a twist on a classic chocolate chip cookie mixed with an oatmeal cookie, but with healthier ingredients and a few surprises. They’re so fluffy that they’re almost bread-like!
I call these Healthy Power Cookies because of the powerhouse combo of ingredients:
- almond flour adds protein and healthy fat, so one cookie actually fills you up
- oats give you sustained energy and boost your fiber intake
- extra virgin olive oil adds a healthy fat your body loves
- hemp seeds add protein, omega-3s, and plant nutrients
- flax seeds (soaked in water to make “flax eggs”) increase your fiber, omega-3, and plant nutrient intake even more
- maple syrup slightly sweetens these treats and replaces any refined sugar you’d normally find in cookies
- chocolate chips, well, those just make people happy
They’re gluten-free, dairy-free, vegan, and contain no refined sugar.
Have one as a midday snack or, heck, even for breakfast. They’re that healthy.
Bake at 350°F for about 20 minutes, until the edges are lightly golden. Before that, stir together 2 flax eggs and let them sit for 30 minutes. Mix the oat flour, almond flour, hemp seeds, salt and baking soda in a big bowl, add the olive oil, maple syrup, vanilla and flax eggs, and fold in the chocolate chips. A large cookie scoop makes 10 big cookies. Let them cool for 15 minutes before you dig in, since they firm up as they cool.
Healthy Power Cookie Ingredient Notes
Oat Flour from Whole Rolled Oats
I’m so extra here and prefer to make my own oat flour by processing whole rolled oats in the food processor for about 20-30 seconds to grind the whole rolled oats into coarse oat flour. I prefer this texture and it just takes a moment. But, if you don’t have time to do this or simply don’t want to, you can use oat flour. I suggest buying only what you’ll use in the bulk bins if you buy oat flour. If using store-bought oat flour, use 1 cup minus 1 tablespoon. If making your own, use 1 cup whole rolled oats, ground in a food processor for 20-30 seconds (this makes just shy of 1 cup of oat flour). Again, I like the texture better but you do you. You could also just use 1 cup whole rolled oats for a chunkier cookie.
Oats are full of fiber, and we all need more fiber. They also add a complex carb to the cookie to help give you sustained energy—that’s why they’re called Healthy Power Cookies, after all. Oats are gluten-free by nature but often stored with gluten-containing grains. Buy oats that are specifically labeled gluten-free if that is important to you. I just buy organic whole rolled oats from the bulk bins for less than a dollar.
Almond Flour
Almond flour is dense and nutritious. I like the combination of oat flour and almond flour here to make a fluffy but substantial cookie, but if you’re allergic to either nuts or oats you can use 2.5 cups total of one or the other. Just note if you make that substitution they will be a different texture than the image here, but still delicious.
Hemp Seeds
Hemp seeds (aka hemp hearts) are full of protein, vitamins and plant nutrients. They also contain omega-3 fatty acids and a good amount of fiber (winning all around!). Most people know this by now, but in case you’re wondering, no, hemp seeds do not contain any THC (the chemical in marijuana that gets you high). Feel free to eat them without worries. They’re fantastic for your health.
Flax Eggs (Just Flaxseeds & Water)
To keep these cookies vegan and amp up the fiber, I used 2 flax eggs, which is just a mixture of 2 tablespoons ground flax seeds with 6 tablespoons of tepid water mixed and left to sit out for 1/2 hour. You can read more about how to make a flax egg here. Don’t skip soaking the flax seeds in water and use the 1:3 ground flaxseed to water ratio; it’s an important step as this is the main binder for the cookies. Flax seeds are loaded with vitamins, minerals, and plant nutrients, and as I mentioned above, more fiber.
Extra Virgin Olive Oil
I used good old extra virgin olive oil (evoo) as our healthy fat here. It works as a binder and keeps the cookies tender. I used the Thrive Market organic extra virgin olive oil and you can’t taste it at all. Use a mild evoo or if you need a substitute, grapeseed oil can work (although, I think the evoo is healthier).
Real Maple Syrup
These cookies are intentionally not overly sweet—there’s just 1/2 cup maple syrup in the whole batch! That along with the vegan chocolate chips makes for a great combo. You can add up to a cup of maple if you want more of a dessert cookie—but these are meant to be a healthy snack so go easy on the sugar.
The maple syrup not only sweetens the cookies, but it’s the acid that activates the baking soda. You can substitute raw honey if needed to get the same effect, but I think the maple tastes the best here. Use only real maple syrup and read the ingredients list. Pancake syrup is mostly corn syrup with “maple flavor,” and it’s not what you want here. If the ingredient list lists anything other than grade A or grade B maple syrup, then don’t use it. I also get my maple syrup from Thrive Market.
Vanilla + Sea Salt
Vanilla extract adds a gourmet sweetness without adding any extra sugar. Use a high-quality extract for the best flavor. I use Madagascar vanilla from the Savory Spice Shop because of its wonderful rich flavor and they don’t put any additives in it. And, don’t forget the sea salt! Always add a little salt, it makes the maple syrup taste even sweeter and enhances the flavor of the vanilla.
Healthy Power Cookies FAQs
Are these power cookies vegan and gluten-free?
They’re both. Flax eggs replace regular eggs, olive oil stands in for butter, and the chocolate chips are dairy-free. Oats are naturally gluten-free but are often processed alongside wheat, so buy oats labeled gluten-free if you need them to be 100% gluten-free.
Can I make power cookies without almond flour?
You can. If you’re allergic to nuts, use 2 1/2 cups of oat flour total instead of the oat and almond flour combo. If oats are the problem, use 2 1/2 cups of almond flour. The cookies will have a different texture than the ones in my photos, but they’re still delicious.
Can I make them sweeter?
It depends on how you want to eat them. As written, they’re a lightly sweet snack with just 1/2 cup of maple syrup in the whole batch. For more of a dessert cookie, you can use up to 1 cup of maple syrup and up to 1/2 cup of chocolate chips.
Can I freeze healthy power cookies?
Absolutely. Freeze the baked cookies in an airtight container for up to 3 months. They also keep for 3 days at room temperature or up to 7 days in the refrigerator.
Need more grab-and-go snacks? My Peanut Butter Oat Energy Bites and Chocolate Hazelnut Energy Bites are no-bake and just as easy.
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Healthy Power Cookies (Vegan, Gluten-Free)
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 10
Description
Soft, lightly sweet power cookies made with oat flour, almond flour, hemp seeds, flax eggs, olive oil and maple syrup, plus just enough dark chocolate chips. They’re vegan and gluten-free, and they make a great snack (or even breakfast).
Ingredients
- Dry Ingredients:
- 1 cup whole rolled oats ground into coarse oat flour, or 1 cup oat flour (see note)
- 1 1/2 cups almond flour
- 1.5 tbsp hemp seeds
- 1/2 teaspoon fine sea salt (I use Real Salt)
- 3/4 teaspoon baking soda
- Wet Ingredients:
- 1/3 cup extra virgin olive oil
- 1/2 cup real maple syrup (100% real maple syrup, no fake stuff)
- 2 teaspoons high-quality vanilla extract (I use Madagascar vanilla)
- 2 flax eggs (from 2 tablespoons ground flaxseed–see note)
- And:
- 1/4 cup dairy-free dark chocolate chips
Instructions
- Make 2 “flax eggs” by combining 2 tablespoons ground flax seeds with 6 tablespoons of tepid water. Mix and let sit out at room temperature for 1/2 hour, and up to 2 hours.
- Preheat the oven to 350F and line a cookie sheet with parchment paper for easy cleanup.
- Add 1 cup whole rolled oats to a food processor and process for 20-30 seconds until you have coarse oat flour. You can skip this step by using 1 cup whole rolled oats, OR, 1 cup (minus 1 tablespoon) store-bought oat flour.
- Gently combine all of the dry ingredients in a large mixing bowl (not the food processor as that may overmix it).
- Make a well in the middle of the bowl and add all wet ingredients. Stir all ingredients well to combine and form a thick batter. Fold in the chocolate chips.
- Use a large cookie scoop (3 tablespoons) or your hands to form 10 large balls. Or, use a small scoop (1.5 tablespoons) to form 20 small balls. Leave them round or gently press them flat for a rounder cookie. Both work.
- Optional: press a few extra chocolate chips into the top of each cookie to make them pretty.
- Bake 18-20 minutes on a parchment-lined cookie sheet in a 350F oven until slightly golden brown around the edges. Smaller cookies will take 17-18 minutes. Let cool at least 15 minutes before eating.
- These cookies will keep in an airtight container at room temperature for 3 days, in the refrigerator up to 7 days, and in the freezer up to 3 months.
Notes
– I’m so extra here and prefer to make my own oat flour by processing whole rolled oats in the food processor for about 20-30 seconds to grind the whole rolled oats into coarse oat flour. I prefer this texture and it just takes a moment. But, if you don’t have time to do this or simply don’t want to, you can use oat flour. I suggest buying only what you’ll use in the bulk bins if you buy oat flour. If using store-bought oat flour, use 1 cup minus 1 tablespoon. If making your own, use 1 cup whole rolled oats, ground in a food processor for 20-30 seconds (this makes just shy of 1 cup of oat flour). Again, I like the texture better but you do you. You could also just use 1 cup whole rolled oats for a chunkier cookie.
– Don’t skip soaking the flax seeds in water and use the 1:3 ground flaxseed to water ratio; it’s an important step as this is the main binder for the cookies. 1 flax egg = 1 tablespoon ground flaxseeds mixed with 3 tablespoons tepid water, soaked for 20-30 minutes.
– I use just 1/4 cup of vegan dark chocolate chips to keep the sugar content of these cookies low. If preferred, this recipe can accommodate up to 1/2 cup chocolate chips. Or, leave them out altogether if you prefer.
I was doubling the recipe and put baking powder instead of baking soda but caught it before adding the wet ingredients so I added the baking soda as well. They turn out so well and lighter than my previous batches! Also I did not have the hemp seed but hemp powder so I used the same amount. I love this recipe and so does my family. I feel good about baking them as they are so much healthier then other recipes.
These healthy power cookies are packed with energy and so easy to make.
I’d pay $$$ for these cookies! They are fabulous and simple and the entire fam adores them!! I do make my own oat flour. Follow the recipe exactly. Mine do spread a lot in the oven, so space out. A treasured recipe 💞
Made these today and they were SO easy and incredibly delicious!! 10/10 recipe!!
Rachel, glad to hear it! We love these ones, too. ~E
These power cookies are excellent! I’ve made them twice already. The first time, I used almond meal instead of almond flour because that’s what I had on hand. I loved that I had all the ingredients on hand because I make the healthy granola from this site every week…so good! I also used coconut oil instead of olive, and ai definitely could taste the coconut, so I used olive oil the second time. In both cases, I subbed half of the oil with unsweetened applesauce, and didn’t miss the fat at all. Since I’m not vegan, I used 1 flax egg and 1 chicken egg. Probably due to the changes, my batter was a bit wetter than the pictures show, but they made 12 large soft delicious cookies. Thanks Elizabeth for a great snack I don’t have to feel guilty about! I love to enjoy these with a cup of tea.
These cookies are super delicious !!!…I always failed with oat bran cookies, but this recipe is a winner. I’ve made them without chocolate chips. Thank you for sharing this recipe. I’m soooo grateful !
can i use a real egg instead of the flax egg?
Hi Jill, I haven’t made them with a real egg, but I’ve made other cookies that way so I suspect it would work. I would use 1 tablespoon ground flaxseed (just add with the dry ingredients as you do with the hemp seeds, then add 1 real egg to the wet ingredients. Let us know here if you try it! ~E
Would coconut oil work instead of olive oil?
Hi Charlotte, yes, you can use coconut oil. You will most likely be able to taste it and they might be a little more oily, but yes you can use coconut oil. Coconut oil is solid at room temperature so it will slightly change the texture of these cookies. ~E
I am on an elimination diet right now for auto immune and sparked at this recipe, but I can’t have oats right now. Is there another kind of flour that I could substitute? The chocolate chips would be a cheat, but I’ll have to think on that one, obviously I could leave those out but they certainly wouldn’t be as happy. 🙂 thanks, Karen
Hi Karen, I mention this in the ingredient notes above—you can use all almond flour or all oat flour in these cookies if one of those doesn’t work for you. The texture will be different but it works. I like the blend of the 2 for the texture and added fiber and nutrients that each bring to the recipe, but you can definitely substitute one out for all almond or all oat flour. Use the same amounts.
Thanks, Elizabeth Rider for sharing the information.
Great job.