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.
I just made a version of these and they were awesome (I used white chocolate and added some pecans). They aren’t too sweet, which I love, and healthy because of the oats. I’ll definitely be making these again. Thanx
Awesome!! So glad to hear it! 🙂 Thank you Yolanda!
SO great to hear!! The white chocolate and pecans sounds amazing! 🙂 You are welcome!!
These were so so good! Mine spread a little bit too much- (came out flatter). Maybe cause I didn’t wait exactly the 30 minutes you suggest (I waited more like 20).
Regardless they were lovely- flavor was excellent and not too sweet (which is my #1 comment for all cookies).
Thanks so much for sharing this recipe <3
Oh that is so great to hear!! Thank you for trying these and leaving a review Sarah 🙂 So happy you enjoyed these! 🙂
I’ve made these tonight with my three year old son. I’m on a dairy/gluten/refined sugar free diet at the moment so I’ve used 4 table spoons of agave syrup instead of the brown sugar. My son couldn’t wait so I’ve had to put the dough in cling film (made into a salami shape) and put in the freezer for 10-20 minutes. They were absolutely gorgeous! Definitely a family favourite now so thank you!
Agave is refined. If you are seeking out an less refined sugar, I would choose Organic Coconut palm sugar. If you need unrefined, Honey or REAL maple syrup is the only unrefined sugar.
Just made these cookies tonight and they are FABULOUS!!! Just wanted to know how many calories are in one cookie? Thank you!
Ok! No problem! I totally understand ?
Really easy recipe. Made it gluten free and the recipe was a little stiff after mixing, so didn’t give it to long in the fridge. The cookies are delicious and have gone down a treat in my house.
Also didn’t have any chocolate chips that where dairy and soya free so I bashed down some bark chocolate into bits .. just as good 🙂
Thanks for a really easy recipe that didn’t have loads of sugar in it!
How did you make them gluten-free?
They are naturally gluten free if you use certified gluten free oats.
I would like to hear more from those who used canola oil… Coconut oil is not heart friendly and these sound so good. Any oil that hardens at room temperature isn’t good for the heart, although coconut oil does have lots of benefits. My husband is recovering from a heart attack and we were told not to use any tropical oils.
Canola oil will not work in these cookies as it doesn’t harden like the coconut oil does.
Hi
I have made these a few times now and I LOVE them with all my heart. I am not a baker and these are just perfect for me to make on an evening and be so satisfied with my efforts. I am currently making these for a baby shower tomorrow 😀
I make these with extra virgin coconut oil and not refined and they turn out perfect…I haven’t yet tried with refined as I never buy this in. I have also added chopped nuts at the chocolate stage and they are just lovely. I have also tried these with rice malt syrup and the texture wasn’t any different but they weren’t as sweet as with the brown sugar.
The one thing that continues to confuse me though is when do you flatten them out to make them look like cookies and not a ball of cookie??? can anyone share their experiences?
Thanks 😀
This recipe is amazing! I just made them and couldn’t wait to try. Delicious -thanks for sharing your recipe.
Yay!! So great to hear!! Thanks for the comment 🙂
What are the nutritional facts for this recipe?
I just did a quick estimate of how many calories in this recipe. It is real close to 2,000. If you get 18 cookies, it would be 111 calories per cookie. I didn’t figure out any other nutritional content though. Hope this helps you.
Thank you so much Ash!
They look delicious. One question: what can I swap coconut oil with?
I would not suggest any swaps for coconut oil as I’ve never had success with different oils. The coconut oil “hardens” when being refrigerated much more than any other oils I’ve used. However, I have had some readers say they have had success with canola oil, so you could try that, but I can’t guarantee it will work for you. Sorry to not be of more help!
A previous cookie recipe I used asked for coconut oil but after cooling in the fridge I noticed a funny taste or smell due to the coconut. I was afraid the same thing would happen again with your recipe so I swapped the coconut oil for softened unsalted butter and they turned out fine too. *note* I didn’t cool them too long in the fridge as I was eager to bake them and eat them =]