Soft & Chewy Chocolate Chip Oat Cookies

  • 24 cookies
  • 15 Minutes
  • 10 Minutes
  • 25 Minutes

Soft, chewy, chocolatey and utterly addictive—you wouldn’t know it, but these cookies are also free of eggs and dairy! You can even make them gluten-free by swapping out the oats for certified gluten-free oats. But the really great thing about these cookies is that they’re loaded with 22 fully fermented superfoods and prebiotics with the addition of fermented organic gut superfoods+.


  • 3 cups rolled oats or “oat flakes” (choose gluten-free if you want them GF)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1-2 tbsp fermented organic gut superfoods+
  • 2 large ripe bananas
  • ¼ cup melted coconut oil
  • 2-3 tbsp maple syrup
  • ¼ cup mini chocolate chips*


  1. Preheat oven to 350 degrees.
  2. In a food processor blitz oats until ground up. They don’t have to be finely ground. It’s okay if you see some bits, but the more ground up, the better.
  3. In a large bowl, combine oat flour, baking powder, baking soda and fermented organic gut superfoods+.
  4. In a small bowl, mash bananas with a fork. Add melted coconut oil and maple syrup. Mix together.
  5. Add the banana mixture to the dry mixture and mix until combined. Fold in chocolate chips.
  6. Give the batter a taste test and add more maple syrup if needed, but it probably will be sweet enough.
  7. Grease a baking sheet or cover with parchment paper. Bake for 8 minutes. Remove from baking sheet and let cool on a cooling rack for 5-10 minutes.


Makes more than 2 dozen cookies 2.5 inch cookies or 14 large cookies.
*I used unflavoured and unsweetened.
**Definitely use mini chocolate chips so they stick together nicely.

If you are using really ripe bananas, you may not need to add the maple syrup. However, if you omit it, you’ll need to add some moisture to the batter, so add either rice milk or nut milk in place of the maple syrup.