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.
Always love trying healthy snacks but this is the best by far. They’re amazing and I will definitely make these again.
Do you know how many calories are in them roughly?
So happy to hear that! Thanks Katy 🙂 I don’t have nutrition on these yet; I’d recommend My Fitness Pal!
Mine melted flat!! It tastes awesome… not sure what I did wrong! I let it harden in the fridge for more than 2 hours.
Boo, I’m so sad!!
… And I just realized I used 1/2 c oat flour instead of 3/4! ::face palm::
I guess I’ll have to re-try tomorrow!
Darn!! I’m so sorry you had a bad time making these first go-around. Best of luck tomorrow! 🙂
Do you have the nutritional facts for these cookies??
I didn’t follow the recipe exactly since I don’t have coconut oil and the closest Aldi is 26 miles away. Here at our local grocery store and Wal Mart, I’d about have to mortgage the house to buy the stuff! But I used butter which I thought would work. The taste was good, but they did not spread (didn’t read all the comments before so I didn’t think to press them down) and they were not chewy at all and I prefer crispy-chewey cookies. They were crumbly. Was that just because of the butter? My soda was not new but I keep it in the freezer and they were not bitter. Since you mentioned that you could have used raisins but you preferred chocolate, I added some dried cranberries which were good. I still put the chocolate chips in though. My mantra is “anything chocolate is better than anything that’s not”. I went ahead and gave 5 stars since I didn’t want your rating to go down just because I chose to change the recipe!
Made these but substituted the oatflour for 1/4cup coconut flour and raisins instead of chocolate chips. They were delicious! Thanks for the great recipe!
You’re so welcome! 🙂
Made these just now with my 3 year old… so tasty! Great consistency, held together well, and not too coconutty.
For anyone in Ireland, I used Ready Brek for quick oats.
Hi! I am a bit confused by the “oats” portion of this recipe. Are we supposed to make 3/4 cup oat flour from regular old fashioned oats? THEN are we to combine this with the 1/2 cup old-fashioned oats and 1/4 quick oats? Please let me know how this portion of the recipe is supposed to go. So looking forward to making these tonight!!
Yes, totally right 🙂 Enjoy!
These are delicious and such a nice texture. So happy I found the recipe when searching for baking with oat flour. One substitute that I made is coconut sugar for brown sugar. This worked well. Thanks so much! Great recipe.
So happy to hear these were a hit! Thanks so much for the comment Chris 🙂
I tried the recipe. The cookies wet and I felt like they need to be cooked more. Also, they break easly(turn to crumbs). But it is a very good alternative of the normal cookies (butter cookies)
Oven temperatures can definitely vary from oven to oven so I’d keep them in a for a few more minutes next time 🙂 And yes they do have the tendency to crumble more than regular cookies 🙂
This recipe looks great and I will be making it soon. I don’t see the nutritional information posted. Do you have that on hand?