Lunchbox Chocolate Chip Cookies

wow! these surprised me. I had low expectations and my 11yo almost wouldn't try them because "your desserts are always healthy and low sugar" (said in a whiny voice), but he tried then and loved them, as did my husband and 14yo. They actually taste and have a mouth feel of mainstream CC cookies.

So I followed Nicole‘s suggestions for doubling the recipe and it was phenomenal! Definitely will be making these a lot this Christmas season for gifts. Thank you so much! Love this recipe ❤️

Just use oats dates walnuts or pecans + Vanilla and 1/ 4th cup of Jerry free Semi Sweet mini chocolate chips!:)

Ok this is probably my new favorite "healthy" cookie recipe!! I made a few adjustments as follows: I doubled the recipe, so everything listed is for a double recipe (48 cookies) I used pumpkin puree instead of apple sauce For sweetener I used 1/2 cup coconut sugar and 5 large gooey medjool dates. I doubled the ground flax to 1/4 cup, just because 1 cup of oats ground into flour 2 cups of white whole wheat flour 2/3 cup chocolate chips for a double batch and I also added the same amount of walnut pieces. all other ingredients per the recipe. I blended the dates into the pumpkin puree and almond butter with a high speed blender. The batter was super thick and I had to knead it like bread to combine all the ingredients. I also added about 1.5 tablespoons of water while kneading. Baked for 9-11 minutes. they are soft, sweet, and delicious!! Such a unique recipe! Thank you!

Calorie count is a little difficult to tell off the serving size. Usually this makes about 10 cookies. Plugged this into cronometer and its about 214 cals per cookie.

So so good. I subbed date paste for the dry sweetener. They turned out delicious.

I've been baking these since the first cookbook came out. I substitute wheat germ for flax seed, and use Tuvia (blend of cane and stevia) as a dry sweetener. I have also tossed in some hemp seed. Healthy enough, in my opinion, to eat for breakfast :) It only takes one to feel satisfied.

Is unsweetened applesauce sauce the same as stewed apples?

Are these going to fool anyone into believing they aren't a healthier option? No. Would a non WFPB person still enjoy them? I think most would. I really liked them. I used peanut butter as I didn't have almond butter, and date paste for my sweetener.

My favorite cookie recipe. So soft. Exactly how a chocolate chip cookie should be. Try them!

These are delicious. One of the best 'whole food' cookie recipes I've found. I used date sugar and found the mix by dry, so I had to add a bit of soy milk. I think I could use date syrup next time instead, as more moisture was needed anyway. I'm also going to try them with just whole wheat pastry flour and see how they are. I think I digest wheat better than oats.

This recipe is AWESOME!! I put in a little extra applesauce, probably a half cup. And baked for 8 minutes. I'm in love....so good.

These are so good! I didn't have any sorghum/ whole wheat pastry flour so I just made up for it with more oat flour. They are absolutely delicious. I made 15 larger cookies and baked for 10 min. Perfect!

These are so good! I substituted cashew butter for the almond butter and only used half of the sugar and used coconut sugar instead.

After many plant based cookie recipes- these are my favorite!

It's delicious, everyone even the kids liked it. They taste like Chips Ahoy chewy cookies, but healthier. Its easy and quick to make. I used monkfruit sweetener, and gluten-free flour instead of sorghum flour. Still great. Next time ill try it with maple syrup.

So yummy, and they come together quickly! I didn’t have almond butter so I just used peanut butter, and I subbed sprouted spelt flour for the whole wheat pastry flour. I also wanted a healthier sugar alternative, so I used 2/3 cup homemade date paste (1 part dates to 1 part water in a high speed blender) in place of the dry sugar. The cookies came out perfect, definitely will satisfy any sweet tooth!

I subbed whole wheat flour for oat flour and didn't much like the final texture. Powdered oats would be a good option though, I've baked with it before.

This is my first time to make these cookies. I made the recipe exactly, except I used all oat flour. The dough was delicious, so I only got only 20 cookies.

Question: I’m a newbie to WFPB. Any other flours that can be used besides oat and wheat? All sorghum maybe? (Tho’ I’m not familiar with that flour.) We have some food intolerances here, unfortunately. Any info would be appreciated.

These were great! I used date sugar to sweeten and all oat flour. The batter was a little dry so I had to add a tiny bit of water to get it to come together.

Is coconut sugar OK to use?

Fantastic and appeases my sweet tooth! I do use 1/2 cup of almond butter and a little extra applesauce. It makes it easier to work the dough, so it's not so hard to mix. Thanks for this great recipe.

I made these cookies but substituted chopped dates and chopped walnuts in place of the chocolate chips and raisins. These are now our most favorite cookies ever. Thanks for the recipes.

There’s an asterisk next to the 1/2 cup dry sweetener. What does this refer to?

Is it possible to add the measurements in grams, please. In Germany we do not use cups… Thank you

Any idea of calorie count for these?

Awful

These were amazing! I ate them all myself in less than 24 hours. (Perhaps I shouldn’t admit that) Of course they didn’t taste quite the same as your sugar and oil packed cookies, but they were still super good and moist. I will definitely make them again.

Having a difficult time finding the grain sweetened chips. Anyone have suggestions?

My family loves these cookies! They are great with a cup of tea or coffee, in a lunchbox, or on a road trip (or plane trip!) we mix it up by subbing raisins for the chocolate chips, or craisins and vegan white chips.

What can you use instead of applesauce and or Apple cider for substitute?

Yummy! My 9 and 11 year old love these. I often sub a spelt/whole wheat flour blend (when I am out of oat flour) which works really well, too. I smoosh them down a bit before baking, because I like the little crispy edges :) . They definitely travel well.

why use oat flour and sorghum flour instead of all purpose flour, is it because it's overly processed?

Has anyone froze these? Cooked or raw? Did they hold up?

These are our families go to cookies for outings and picnics! They are an amazing treat and hold up great!

My daughter loves these with sunflower seed butter and always refers to them as the “green cookies”. The nut-free option also allows her to take them to school and she has fun showing her “green cookies” to her friends.

Thank you. Our question is if you have made without the sweetener? We ard sos free, and have not even used maple syrup or date paste. Just curious how they come out if we were to omit it ? Thanks for your thoughts

Thank you. Our question is if you have made without the sweetener? We ard sos free, and have not even used maple syrup or date paste. Just curious how they come out if we were to omit it ? Thanks for your thoughts

I’ve made these over and over again. You can use any nut butter including peanut butter or cashew butter. You can also Substitute Raisins our other dried fruits. I also add a bit of cinnamon and a pumpkin pie spice it makes them a little more autumnal.

This is my go-to recipe. I use sunflower butter to make them nut free- the flavor is amazing but the sunflower butter and baking soda cause this crazy reaction that turn the cookies bright green in the center- it's great for St. Patrick's day.

I make this almost every week, so easy and perfect with a cup of coffee. Only problem is trying not to eat the whole batch :/

Been making this recipe for years! I use all oat flour (literally, I blend oatmeal in the blender), and add a bit more peanut butter than the recipe calls for—1/2 to 3/4 C. If I need to thin the mixture, I’ll add 1-2 T. of almond milk. Delicious recipe!!!