Healthy Oatmeal Chocolate Chip Cookies are gluten-free, dairy-free, naturally sweetened, and made in one bowl with simple pantry ingredients.
author’s Note
The Oatmeal Cookie Glow-Up!
I have a major sweet tooth, and I don’t know many days that go by without a treat. But the older I get, the less sugar seems to like me haha.
Oatmeal cookies are my all-time favorite (am I boring?), so I wanted a version that felt a little better for me. Something naturally sweetened with good fats and a bit of protein, but still simple and easy to make with ingredients I always have on hand.
That said, it’s not worth it to me if they aren’t still delicious. And wow, these cookies are good. SO, so good. They’re not your classic bakery-style oatmeal cookies. There’s no loads of butter or sugar here, so the texture and flavor are different, but for a better-for-you cookie, these really deliver.
They come together in one bowl with pantry staples and are naturally sweetened (fully naturally sweet depending on the chocolate chips you use).
I always finish them with a sprinkle of flaky sea salt. It’s truly the perfect finishing touch!
Ingredients In Healthy Oatmeal Chocolate Chip Cookies
| Ingredient | Let’s Chat About It |
|---|---|
| Coconut oil & peanut butter | Make sure oil is melted and slightly cooled. Use smooth, well-stirred peanut butter for best texture. |
| Maple syrup & egg | Use pure maple syrup for the best flavor. Let the egg come to room temperature so everything mixes smoothly. |
| Oats (quick & old-fashioned) | Use both types. Quick oats help bind, old-fashioned oats add texture. |
| Baking soda, baking powder, salt & cinnamon | Don’t skip the salt. It balances the sweetness and boosts flavor. Cinnamon adds a subtle warmth, but it’s totally optional in these Healthy Oatmeal Chocolate Chip Cookies. |
| Chocolate chips | Use dark, milk, or semi-sweet. For completely naturally sweetened cookies, use coconut sugar-sweetened chocolate chips like Pascha or Hu Chocolate. |
How To Make Healthy Oatmeal Chocolate Chip Cookies
- Prep: Preheat oven and line pan.
- Mix wet: Melt oil, measure ingredients, and mix everything together.
- Add chocolate: Stir in chocolate chips with a spatula.
- Shape: Scoop, pack, and roll into balls; place on pan spaced apart.
- Bake & finish: Bake until just set, tap pan, add remaining chips, and cool.
Featured Comment
“Wow these cookies were amazing and this recipe is outstanding I have been looking for a healthy option to sub out flour butter and white sugar. All of my expectations were met plus more definitely my new go to cookie recipe”
– Dani
Healthy Oatmeal Chocolate Chip Cookie Tips
- Measure carefully: Level off measuring cups so you don’t pack in too much.
- Follow the recipe: Best as written. Swaps can change the end result.
- Use room-temp ingredients: Make sure the egg and coconut oil are the same temp.
- Keep cookies the same size: Use a 1-1/2 tablespoon scoop, pack it full, and level off the top.
- Line the pan: A silicone liner helps them bake evenly and makes cleanup easy.
storage]
Storage: These Healthy Oatmeal Chocolate Chip Cookies are best the same day, still warm from the oven! Store cooled cookies in an airtight container at room temp for 3 to 4 days.
Freeze dough balls: Freeze on a lined sheet until solid, then transfer to a bag or container. Bake from frozen, adding 1 to 2 minutes.
[/storage]
More Healthy Treat Ideas:
Desserts
Healthy Cookie Dough Cups
Muffins And Quick Breads
Healthy Chocolate Chip Muffins
Desserts
Date Brownies
Snacks
Banana Bites (2 Ways!)
Healthy Oatmeal Chocolate Chip Cookies
Equipment
- Stand mixer or electric hand mixers
- Large sheet pan plus silicone liners or parchment paper
- Cookie scoop 1-1/2 tablespoon size
Ingredients
- 1/4 cup melted coconut oil
- 2/3 cup creamy peanut butter make sure it's smooth/not separated
- 2/3 cup pure maple syrup see note 1
- 1 large egg
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/8 teaspoon ground cinnamon optional
- 1-1/2 cups old-fashioned oats see note 2
- 1-1/4 cups quick oats
- 1-1/2 cups dark chocolate chips divided (or use milk or semi-sweet)
- 1/2 cup mini chocolate chips
- Flaky sea salt optional, for topping
Instructions
- Preheat oven to 350°F. Line a sheet pan with parchment paper or a silicone liner. Melt coconut oil, then measure 1/4 cup and let it cool to room temperature before using.
- Add all ingredients except the chocolate chips to a large bowl or stand mixer. Using hand mixers or the whisk attachment, mix until fully combined, scraping down the sides as needed.
- Switch to a spatula and mix in 1 cup dark chocolate chips and all the mini chocolate chips.
- Use a 1-1/2 tablespoon cookie scoop to pack dough into tight balls, pressing firmly so they hold together. Place on the prepared sheet pan, spacing cookies about 2 inches apart.
- Bake for 8 to 10 minutes, until tops are set (they don't look gooey) but still slightly soft. Do not over-bake; these are best slightly under-baked and they firm up more as they cool.
- Remove from oven and gently tap the pan on the counter a few times to flatten cookies slightly. Press remaining chocolate chips into the tops.
- Let cookies cool on the pan. Sprinkle with flaky sea salt if desired. Best enjoyed warm while soft and chewy!
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Any cookies that have coconut oil in them instead of butter are winners to me! Chocolate and oatmeal combo, perfection. I can’t wait to try this recipe!
You’ve done it again Chelsea!! These are probably the best thing I’ve put in my mouth ever (and not felt guilty about). This is my fourth healthy recipe of yours I think and all have been fantastic. This one though is my favorite! Thank you from my whole family!
These cookies don’t look even remotely healthy. They look absolutely perfect!
Oh my goodness, these look so good Chelsea! I love oatmeal cookies, especially with chocolate chips 🙂
Hi there,
I’m trying this recipe as we speak, and my dough is very liquid, I’m gonna put it in the fridge like you said but is it normal ?
You probably won’t be able to answer before I’m putting these babies in the oven, hopefully they’ll turn out great !
xx
Yes very normal 🙂 the dough will harden up during the chilling.
You are a magician–making cookies that look like this AND are healthy! I need to try these, and oh look I happen to have some coconut oil in my pantry 🙂
Thanks Chelsea!
Thank you so much for posting a healthy yet delicious cookie recipe! I will definitely be trying them out! I was wondering if you could provide the calories and nutrition info? Thank you! 🙂
Oh these cookies are just calling my name, Chelsea! I love how thick and fluffy these are! Looks like the best healthy cookie!
Yummy! I love your healthy cookie recipes! They are the best!!!
making them TONIGHT!
OMG I so need these! Love all the textures going on in these cookies – and they’re so healthy! I mean, how can they look SO good?! Crazy!
Tip: Use a room temperature egg. The cold egg will cause the coconut oil to get hard again.
Yes! Thank you!
These really are outstanding ~ thank you! I didn’t have large oats so I used all quick and they were still excellent. I might try substituting some coconut flakes for a bit of the oats next time but the texture of these is perfect. I didn’t even have to chill the dough, it was the perfect consistency to form balls and I flattened them with a fork.
So happy these were a hit! 🙂 Thanks for the comment and review 🙂
Hey! Omgosh I tweaked the recipe. I used olive oil instead of coconut, coconut sugar, no salt, Almond
Flour and whole oats! They are so good. Thank you! Try almond flour and coconut sugar!