We all love Alyssa's Cookies. Sometimes, they can be hard to find at the local grocery store. And, at over $4 a box, they can also be expensive. Especially, if you have an addition to them like I do! It took me months and multiple attempts to create this delicious Alyssa's Inspired Healthy Oatmeal Bites Recipe. They're vegan and gluten-free, super simple, and they taste almost identical to Alyssa's Oatmeal Bites.
Moist and chewy on the inside, soft baked on the outside, and perfect for a healthy breakfast cookie, snack, or dessert. Everyone will love these Copy Cat Alyssa's Oatmeal Cookies and I've even had people say that they can't tell the difference!
What Are Alyssa's Healthy Oatmeal Bites?
You can find the original version here. Just like the original, my version of Alyssa's Healthy Oatmeal Bites is gluten-free, dairy-free, vegan, loaded with fiber, and made with quality and wholesome ingredients. They're bite-sized breakfast cookies, snacks, or dessert cookies that will satisfy even your most intense healthy nut! Because this recipe is loaded with fiber and low on sugar, it is less likely to cause an insulin spike. These healthy vegan bites taste as good as they make you feel.
Ingredients For Homemade Alyssa's Cookies
While these healthy oatmeal bites taste almost identical to Alyssa's and have very similar nutritional content, I did tweak some of the ingredients. They're all still healthy, but I opted for more easily accessible ingredients that are found at almost any grocery store or supermarket; rather than some of the more high-end ingredients she uses.
- Flax Seed: Ground flax seeds provide fiber for our healthy oatmeal bites.
- Oil: Use organic coconut oil to stay true to the original Alyssa's Healthy Oatmeal Bites recipe or go for vegan butter as a less expensive option.
- Applesauce: Unsweetened applesauce provides additional moister for less calories without needing to add more oil.
- Natural Sweetener: Maple Syrup and Monk-Fruit Sweetener are both used in this recipe (as opposed to chicory root fiber). These are natural and more healthy sweeteners - resulting in 2g of sugar per cookie! Very similar to Alyssa's Cookies.
- Non-Dairy Milk: Unsweetened almond or oat milk will work.
- Oatmeal Cookie Flavors: We use organic Vanilla Extract, Ground Cinnamon, and Sea Salt to give our healthy oatmeal bites that classic oatmeal cookie taste (just like Alyssa's)!
- Baking Powder: To help our cookies rise.
- Oat Flour: We recommend using organic gluten-free oat flour.
- Oats: We recommend using organic gluten-free quick cooking rolled oats. The quick oats make the texture soft and fluffy. If you don't have quick oats, you can pulse old fashioned oats in a food processor to break them down.
- Dried Fruit: Just like Alyssa's Vegan Bites, we use either raisins, dried cranberries, or chopped dates in our copy cat healthy oatmeal bites.
This section is to provide an explanation on the ingredients used in this recipe. Please, scroll to the bottom of this article for the full and complete list of ingredients and measurements.
How To Make Healthy Oatmeal Bites
Step 1: Preheat the oven to 350. In a small bowl, make the flax eggs by mixing the organic ground flax seeds and warm water together. Set aside until a thick gel forms.
Step 2: In a large mixing bowl, mix the coconut oil or vegan butter, applesauce, maple syrup, monk-fruit sweetener, almond milk, vanilla, cinnamon, baking powder, and salt together. Once mixed, add the certified organic gluten-free oats and oat flour and mix until a thick oatmeal cookie dough forms. Fold in the raisins, cranberries, or chopped dates.
Step 3: Use a tablespoon to scoop out the cookie dough and lay each cookie onto a cookie sheet lined with parchment paper. Fill the baking sheet with the cookies separated by about 1 inch.
Step 4: Bake for 7-10 minutes until the Homemade Alyssa's Cookies are soft and chewy.
This section is for instructional and visual purposes only. For exact measurements, cooking times, and more details, see the recipe card at the bottom of this page.
Frequently Asked Questions
We recommend storing these homemade oatmeal cookies in an airtight container at room temperature for up to 7 days.
Absolutely! You can freeze Alyssa's Cookies for extended shelf life and microwave to reheat or simply thaw for a few minutes before enjoying!
Shop The Ingredients We Used
Here is a list is ingredients that we used to make these homemade Alyssa's Oatmeal Bites.
- Bob's Red Mill Gluten-Free Quick Cooking Oats
- Bob's Red Mill Gluten-Free Oat Flour
- Bob's Red Mill Organic Ground Flax Seed
- Lakanto Monk Fruit Sweetener
- Vanilla Extract
- Unsweetened Applesauce
- Ground Cinnamon
- Unsweetened Almond Milk
Shop The Equipment We Used
Here is a list of bakeware that we used to make these homemade healthy oatmeal bites.
- Measuring Spoons
- My Caraway Non-Stick Bakeware Set
- My Caraway Non-Stick Baking Sheet
- Glass Mixing Bowls
Alyssa's Inspired Healthy Oatmeal Bites
Ingredients
Copy Cat Alyssa's Healthy Oatmeal Bites
- 4 tablespoon flax seed meal
- ½ cup melted vegan butter or coconut oil
- ½ cup unsweetened applesauce
- ½ cup maple syrup
- ½ cup monkfruit sweetener
- 1 tablespoon non-dairy milk
- 2 teaspoon vanilla
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 ¾ cup oat flour
- 2 cup quick oats
- ½ cup raisins or chopped dates
Instructions
Copy Cat Alyssa's Healthy Oatmeal Bites
- Preheat the oven to 350. Prepare the "flax eggs" by mixing 4 tablespoon of flax seed meal with 4 tablespoon of warm water and set aside for 2 minutes. A thick paste will form.
- In a large bowl, mix the melted vegan butter, applesauce, monk-fruit sweetener or sugar, maple syrup, almond milk, vanilla, cinnamon, baking powder, and salt together. Add the flax eggs and mix. Add the oats and flour and mix until a thick batter forms. Fold in the raisins or dates.
- Use a tablespoon to scoop out a tablespoon of batter per cookie and place onto a baking sheet lined with parchment paper. Use your fingers to gently form the cookies into round shapes and press down slightly on the cookies until they are about ½ inch thick. You should have about 60 cookies.
- Bake in the oven for 7-10 minutes. They will be chewy and soft (similar to Alyssa's Healthy Oatmeal Bites texture)
Ellen says
I’m confused your recipe says oat flour but in steps you say add the oats and flour.. hmm can you clarify?
Jillian Glenn says
Hi Ellen! Happy to help! I'm not sure I understand your question. The recipe includes either oat flour or all purpose flour. What can I clear up for you?
Jennifer Bingham says
You are to add both rolled oats and oat flour.
Jillian says
Hi Jennifer, this is correct!
Kris says
Hi there! I think Ellen's comment comes from the fact that actual "oats" are missing from the ingredient list - it only has oat flour listed. The recipe sounds great, but I was also wondering about the oats and how much you use? Thanks for clarifying!
Jillian Glenn says
I've updated the recipe!! Thank you so much for clearing that up for me 🙂
C says
Can they be made ahead of time and frozen or stored in the fridge ?
Jillian says
Hi Candice, yes absolutely! I have frozen them for 2-3 months and they're always delicious!
Laura says
A couple of questions:
Your recipe says 40 cookies and 16 servings? Do you mean 20 servings?
Also, does the calorie count include the flax seed meal or not?
Thanks!
Jillian Glenn says
Hi there! I have updated the recipe's nutritional info. Thank you for pointing that out! Yes, it does include the flax seed meal!
Lauren says
How long do these store?
Jillian Glenn says
I've kept them in a ziplock for 2-3 days!
Jillian Glenn says
You could also try to freeze!
Patricia says
This is one of the better Healthy Oatmeal Bites recipes I have tried. Flavor is good. Texture is still not quite as moist as Allyssa’s but considering the price at $4.59 for 8 of Allyssa’s, this is a screaming deal. I suggest less flour; it seems to make the oatmeal bite too dense. Regardless, we will eating all 38 of these. Thank you for your efforts to share a good snack recipe for us.
Jillian Glenn says
Hi Patricia! I really appreciate your feedback on this recipe!! I've tested variations of this recipe dozens of times and this is the best one I've landed on - albeit not quite on Alyssa's level yet! Still testing, stay tuned. Glad you like the cookies!!
Shelley says
I was surprised to read your comment about them costing $4.59. I live in California and they charge $7.99 for 8 cookies here. The price difference is crazy!! I was very happy to find this recipe.
Anna Z says
Hi! How much coconut oil to use instead of vegan butter?
Jillian says
hey there! you can use the same amount of coconut oil as vegan butter 🙂
Kelly says
Hi there, I would love to try this but I am unfortunately allergic to the sweetener (not monk fruit, but the erythritol it uses), do you have another low calorie sweetener that you recommend that doesn't have erythritol in it?
Jillian says
Hi Kelly, perhaps you can try using pure stevia or monk fruit instead of a monk fruit/erythritol blend. If using pure stevia or monk fruit, you'll want to use extremely small amounts as they are much sweeter than sugar. I recommend starting with about 1 tsp and adding more to taste.
Joyce says
Making these now. Instructions say add “flax eggs” (#2). Guess this is a typo since no eggs are called for?
Jillian says
Hi Joyce, the recipe instructions explain how to make the "flax eggs" for this recipe!
Melissa says
I have the same issue with monk fruit and sugar subs. I didn't think Alyssa's used any? Or, actually, I think they use Chicory Root. Could I use that and how? Could I also just leave that part out? Also, can I use honey instead of maple syrup? Thank you for this btw! I have been trying to figure out how to make these forever! The cost is high and the plastic waste is too much.
Jillian says
Hi Melissa! So happy to hear you're excited about this recipe. Honey instead of maple syrup should work great!You may want to try leaving out the monk fruit to see how the batter tastes for you! It might be sweet enough without it!
Melissa says
Hi! I have the same issue with monk fruit and sugar subs. Do you think it would still taste ok if I just left those out? I didn't think Alyssa's used any or is that what the Chicory Root is for? Could I use that and how? Also, can I use honey instead of maple syrup? Thank you for this btw! I have been trying to figure out how to make these forever! The cost is high and the plastic waste is too much.
Amy says
I appreciate this recipe, but I think you left the raisins out of the step-by-step part! The first ones came out a bit sweet for my taste also, so am re-making them now with less sweetener. Also for anyone who isn't accustomed to modifying recipes to remove eggs, the flax egg is a common substitute in vegan recipes for a real egg. The combination of water and ground flax seed is referred to as a "flax egg". It has an egg-like consistency.
Jillian says
Hi Amy, so glad you appreciate the recipe! I have updated the directions to include the raisins - good catch! Thank you! And thanks for the helpful tips about the flax egg!
Meredith says
Hi Amy, I use sugar free Syrup to cut back on calories and Swerve Granulated sugar(same amount as Monkfruit sweetner) My daughter and I LOVE this recipe and make them often Thank You so much for this Wonderful Recipe, Using Chicory Root today will keep you posted!
Jillian says
This is wonderful to hear that you enjoyed my recipe! Thanks for trying it!!
Laura says
How did the chicory root work out, Meredith?
Meredith says
P,S, I love cinnamon and use a Tbs, of it to the recipe,
Jillian says
Love it!
Barbara Kupitz says
Love, Love,Love these cookies. Hate to say but addicted. Have 2-3 with coffee every morning. Thank you ?
One bad thing is my friends, wants me too share. Those cookies don’t last long…
Jillian says
So happy you like these as much as I do 🙂 I usually have a few a day myself!
Myrna Gonzalez Childress says
Really enjoyed this recipe. My husband loved them too. I made 1/2 a batch and subbed part of the oat flour with protein powder. I always add protein powder to help macro balance the ingredients. He’s requested more so now I’ll make the whole batch.
Jillian says
Thats incredible!! Love that you were able to add protein powder. Great idea! Thank you for trying my recipe. Happy you and your husband have enjoyed!
Sappy says
Can’t wait to try the recipe. Myrna what flavor protein powder did you use?
Sid says
Hi! i do not have flax seeds and im unable to get them currently, how many eggs would you think this recipe would call for instead of flax seeds?
Jillian says
Hi there ! I've never made this recipe with real eggs but perhaps 1 should do the trick?
Julie says
Love the recipe! Tried them last night and they are great! Had a question about the nutrition fact (since I’m likely to eat most of them in one sitting) how many cookies make up the 2 gram serving size?
Jillian says
So happy you love them!! Each cookie is about 40-45 calories 🙂 hope this helps!
Debbie says
My Husband loves the Alyssa brand cookies, buys several pkgs a week, both expensive and so much plastic waste, though I try to reuse the containers in gardening, sharing plants, plant water trays, storing some baked goods, etc... He's diabetic and I am thrilled to find this recipe. Do you know what the sugar count is on 2 cookies? I hesitate too use the maple syrup or sub for honey? Even the unsweetened applesauce has sugar. No issues with the monk fruit sweetener, we use that and Swerve. Though do have issues so far with sugar free syrups... Any suggestions for alternate non sweetners to replace the maple syrup? And the sugar count please? Thanks so much!
Lindsey says
Alyssa’s has psyllium husk in the ingredients. Have you tried a variation with those? The store bought version is an excellent source of fiber.
Jillian says
Yes, you are right! This is a more simple version but I will certainly do some more testing!
Leigh Anne Blades says
Have you tried to make the chocobites version?
Jillian says
Not yet but I totally should!
Kate says
Can I just use eggs instead of the ‘flax eggs’?
Jillian says
I haven't tried using regular eggs in this recipe but I would recommend using one egg to replace the flax eggs.
Christopher Ruehlmann says
Excellent!
Erica says
Thank you SO MUCH for sharing this recipe! It’s amazing! I do admit I used real butter bc I didn’t have coconut oil. I also used your coconut sugar recommendation instead of monk. My little one has constipation issues and I cut up prunes instead of raisins or dates. They taste even better than Alyssa’s in my opinion! The only annoying part is I literally have to put them in an empty Alyssa’s container for my tricky toddler to eat them LOL! Thanks again, I found you via search for Alyssas copycat, I’m now going to try more of your recipes. Appreciate your time and talent!
Jillian says
Hi Erica! Your comment made me smile! I am so happy to hear that you and your little one have been enjoying these Alyssa's inspired bites. Love the idea of putting them in an Alyssa's container 🙂
Lori says
Great recipe. At. $6.59 for 8 cookies, I definitely needed a make your own. Thank you. Changes I made. I didn’t add sweetener, just the maple syrup and it was plenty sweet for me. Also had to add a bit more oats as it was a little soupy. Thank you!
Jillian says
Glad you enjoyed! Thanks Lori!
Tayyibah says
Hey! Did anyone end up using chicory root? How did they turn out?
ShaSha says
Hi I’d like to know how much sugar is in this recipe please .. I’m trying to make these bites for someone who’s diabetic & there’s no sugar content listed under the nutrition information
Jillian says
Thanks for that feedback! I will add the sugar content now!
Linda Burgtorf says
It is amazingly close to the store bought brand and actually better. You got this one down. Thanks for sharing.
Jillian says
Hi Linda, this means the world to me to read! Thank you!
Christine says
Hi! Thank you for this recipe! Any suggestions on how to add more fiber and protein to the ingredients?
Jillian says
Absolutely! Perhaps adding some chia seeds or extra flax seed meal!
Megan says
We avoid flax due to son’s allergies. How many eggs do you think I should use in place of the flax?
Excited to make these. Thanks!
Jillian says
Hi Megan! I am thinking one egg should do the trick!
Vincent S. says
I tried this recipe today. Boy were these bites delicious and very easy to make. Thank you.
Jillian says
Means the world to me! Thanks for trying my recipe!
Laura revolinsky says
Hi Jillian! Great recipe and soooo close to the actual Alyssa's cookies. I think yours are even better. I'm wondering if I added psyllium husk to the recipe for some extra fiber how much do you think I should use? Thanks so much and I can't wait to check out your other recipes!
Jillian says
Hi Laura, I am so glad you like my recipe! I'd try adding 2-4 tsp of psyllium husk to your batter! Good luck!
Barbara says
My absolute favorite! I think about my coffee and cookies every morning, when I wake up. So yummy.
Jillian says
Thrilled you have enjoyed my recipe so much!
Lori Richardson says
They are FANTASTIC!!! Love them!
Amanda Gonzalez says
These are INCREDIBLE!!!! My kids helped me make them! For anyone who can’t have Erythritol, I used the Besti monk fruit sweetener which has allulose instead. Available on Amazon.
They were perfect! I used 1/2 cup just as your instructions say. Perfection. I also added some dates, coconut flakes, chia seeds, dried cranberries and currants. Thank you!!! Can’t wait to make more and share with my friends and family.
Jillian Glenn says
So excited to hear that you love these so much!! Thank you Amanda!!
Kim Morris says
I liked the flavor of these cookies - spot on. The texture was a bit off. I'm going to try them again but use less oat flour and rolled oats for part of the quick oats and flour. I froze a part of the dough for later so was going to give that a whirl to see if freezing works. First time using flax for eggs - what a cool trick!
Terri says
These are delicious! The recipe calls for scooping a tablespoon of batter for each cookie. When I use that measurement I only get 40 cookies per batch. Is it supposed to be a teaspoon per cookie? What am I doing wrong?
Jillian Glenn says
Hi Terri, I am so happy you like this recipe! Do you know if you're using a tablespoon measuring spoon or a silverware tablespoon?
L says
Would I be able to use ground oats rather than oat flour? And can I sub extra maple syrup if I have no monkfruit?
Jillian Glenn says
Hi there! I think both of those substitutions should work!
Phyl says
We are 75/82 years young and love our coffee morning time. We have been buying Alyssa's cookies for a long time but so expensive. THANK YOU SO MUCH FOR THIS REICPE. We swim nearly every day and two of these cookies afterwards keeps us all afternoon from snacking. Also, used 77% Dark Chocolate that we chop into small pieces or grate, other times we chop and add our daily nuts (Walnuts, Brazil nuts, Pistachio nuts etc.) Over the holidays added Pomegranate Seeds.)
Also, in his 70's our acupuncture doctor recommended that men should eat one or two Medrol dates stuffed with organic peanut butter and a whole walnut. The combo keeps him sexual healthy and activity. Any recipes for muffines etc. with these?